(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 ...
Melbourne researchers have identified why some people with coeliac disease show an immune response after eating oats.
Nov 18, 2014
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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 ...
(HealthDay)—If you're gluten-sensitive, watch out: One-third of the "gluten-free" foods sold in U.S. restaurants actually contain trace levels of the substance, new research suggests.
Oct 8, 2018
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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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(HealthDay)—There is no evidence that gluten is a trigger in patients with non-celiac gluten sensitivity (NCGS) placed on a low fermentable, oligo-, di-, monosaccharides, and polyols (FODMAP) diet, according to a study ...
Aug 23, 2013
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When healthy people eat a low-gluten and fibre-rich diet compared with a high-gluten diet, they experience less intestinal discomfort including less bloating. Researchers at University of Copenhagen show that this is due ...
Nov 16, 2018
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A new blood test being developed by Walter and Eliza Hall Institute researchers can rapidly and accurately diagnose coeliac disease without the need for prolonged gluten exposure.
Jan 13, 2014
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An extensive study has confirmed that the risk of developing coeliac disease is connected to the amount of gluten children consume. The new study is observational and therefore does not prove causation; however, it is the ...
Aug 14, 2019
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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 ...
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
