Wheat, barley and rye contain a protein that can produce severe intestinal symptoms in people with celiac disease, and a team of scientists at Columbia University in New York has now identified distinct signatures of immune ...
A team of researchers at the University of Minnesota Medical School has looked into the question of why most people do not develop an immune response after consuming food. In their paper published in the journal Nature, the ...
In what is believed to be a world first discovery, University of Otago researchers have found that wheat gluten causes brain inflammation in mice.
Aug 8, 2023
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KU Leuven researchers have identified the biological mechanism that explains why some people experience abdominal pain when they eat certain foods. The finding paves the way for more efficient treatment of irritable bowel ...
Jan 13, 2021
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People with celiac disease may find themselves more comfortable with extra Thanksgiving turkey dinners.
Oct 21, 2020
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Researchers at the University of Chicago have developed the first truly accurate mouse model of celiac disease. The animals have the same genetic and immune system characteristics as humans who develop celiac after eating ...
Feb 12, 2020
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Bacterial exposure has been identified as a potential environmental risk factor in developing coeliac disease, a hereditary autoimmune-like condition that affects about one in 70 Australians.
Jan 8, 2020
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Distinct markers in the blood of people with coeliac disease have been detected within a few hours of gluten being consumed.
Aug 7, 2019
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Researchers at the Mucosal Immunology and Biology Research Center at MassGeneral Hospital for Children (MGHfC) have discovered novel genes and pathways related to early stages in the development of celiac disease and the ...
Apr 18, 2019
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(Phys.org)—A team of researchers with several members from the University of Oslo in Norway and one with Monash University in Australia has found that the familiar bloating many people experience after eating foods containing ...
Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.
Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.
This text uses material from Wikipedia, licensed under CC BY-SA
