FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W163977325> ?p ?o ?g. }

• W163977325 abstract "Gluten proteins from wheat have the unique property to interact with each other and form a network in dough preparation. In this gluten network gas bubbles can be retained that are produced by yeast, which is added during dough preparation. The result is a voluminous, viscoelastic dough for bread making. Besides these network forming properties, gluten proteins contain remarkably high amounts of the amino acids proline and glutamine. Therefore, these proteins can not be degraded completely in the human gastrointestinal tract and so called epitopes are generated in the small intestine after ingestion of gluten containing foods such as bread and cookies. Intolerance to gluten proteins can cause inflammation of the small intestine, which leads to villous atrophy (flatten mucosa) and malabsorption. This intolerance to gluten proteins is also called celiac disease. The with celiac disease occurring inflammation can lead to many symptoms such as malnutrition, weight loss, stomach pain, diarrhea, dermatitis and in the worst case lymphoma. In children, celiac disease can cause growth retardation. Gluten proteins from rye and barley, because of their similarity to gluten proteins from wheat and high proline and glutamine content, can also cause celiac disease. Celiac disease patients therefore have to avoid life-long all food products containing wheat, rye, and barley (gluten-free diet). Not only gluten protein intake but also genetic susceptibility is necessary to develop celiac disease. Therefore, relatives of celiac disease patients have a highly increased risk to develop celiac disease. About 0.52% of the Western population suffers from celiac disease of which 7097% is undiagnosed, and the prevalence of celiac disease is still increasing. The reason for this may be the consumption of many bread, cookie and pasta products, but also because wheat constituents, such as gluten and starch, are increasingly used as food additive in soups, sauces, sausage, candy, ice-cream, and even in medicines. Because bread wheat originated thousands of years ago by fusion of three different grass species, many different gluten proteins exist. Pasta wheat originated from two of the three grass species and lacks the species that contains most of the celiac disease epitopes. Not all gluten proteins can be removed because baking properties might be lost. For analysis of the presence of celiac disease epitopes, it is important that all gluten proteins are extracted from the wheat kernels. Therefore, an extraction protocol was developed to extract as many gluten proteins as possible, which allows analysis of many samples at the same time. Because thousands of different wheats exist that have never been tested for celiac disease epitopes, this extraction and detection method was applied to analyze whether modern wheats, which are used by breeders, exist with lower amounts of celiac disease epitopes. These modern wheats were subsequently compared to old wheats collected from all over the world. From these analyses it seemed that there was an increase in celiac disease epitopes in modern wheats. This might be the reason for the increase of prevalence of celiac disease. For future breeding of bread wheat it is important to select and breed not only for high yield, disease/pest resistance, and baking quality, but also for the (reduced) presence of relevant celiac disease epitopes. In older bread and pasta wheats, we observed that fewer celiac disease epitopes are present. Knowing this, a more celiac-safe bread wheat could be developed by performing crossings with a selection of wheats. In the analysis of wheat lines that miss specifically genetic parts of one of the three grass species from which bread wheat evolved, it appeared that if the part is removed that encodes celiac disease epitopes to which most patients respond, the dough properties improved compared to the control dough. By addition of similar proteins from oat (avenins), the dough properties improved even more. These gluten proteins from oat are tolerated by most celiac disease patients. The results show that it is feasible to develop wheat that contains less celiac disease epitopes without decreasing dough properties. Celiac disease patients, however, respond differently to different celiac disease epitopes which complicates the development of wheat that is suitable for all celiac disease patients. The research performed in this thesis shows that selection of wheat for the presence of celiac disease epitopes is extremely relevant because it can reduce the number of celiac disease patients in the future. At the same time, we demonstrate that celiac-safe wheat can still maintain good baking properties. Diagnosed celiac disease patients will benefit as well from celiac-safe wheat because exposure to ‘hidden’ gluten proteins will decrease." @default.
• W163977325 created "2016-06-24" @default.
• W163977325 creator A5047013870 @default.
• W163977325 date "2010-01-01" @default.
• W163977325 modified "2023-09-26" @default.
• W163977325 title "The quest for celiac-safe wheat" @default.
• W163977325 cites W1016816042 @default.
• W163977325 cites W132839366 @default.
• W163977325 cites W13523303 @default.
• W163977325 cites W1495133943 @default.
• W163977325 cites W1505333613 @default.
• W163977325 cites W1509578369 @default.
• W163977325 cites W1513911808 @default.
• W163977325 cites W1517839699 @default.
• W163977325 cites W1525478170 @default.
• W163977325 cites W1528664572 @default.
• W163977325 cites W1530246166 @default.
• W163977325 cites W1531267945 @default.
• W163977325 cites W1544004437 @default.
• W163977325 cites W1562547014 @default.
• W163977325 cites W1565278250 @default.
• W163977325 cites W1569021122 @default.
• W163977325 cites W1570572164 @default.
• W163977325 cites W1573434564 @default.
• W163977325 cites W1576698873 @default.
• W163977325 cites W1578143972 @default.
• W163977325 cites W1581835871 @default.
• W163977325 cites W1585085258 @default.
• W163977325 cites W159717988 @default.
• W163977325 cites W1605292371 @default.
• W163977325 cites W1641758654 @default.
• W163977325 cites W1656640229 @default.
• W163977325 cites W1679052859 @default.
• W163977325 cites W1695894247 @default.
• W163977325 cites W1811817270 @default.
• W163977325 cites W1887758488 @default.
• W163977325 cites W1904484689 @default.
• W163977325 cites W1907390245 @default.
• W163977325 cites W1917743100 @default.
• W163977325 cites W1954115773 @default.
• W163977325 cites W1957487295 @default.
• W163977325 cites W1963587424 @default.
• W163977325 cites W1964044302 @default.
• W163977325 cites W1965018476 @default.
• W163977325 cites W1966190121 @default.
• W163977325 cites W1966351200 @default.
• W163977325 cites W1966634944 @default.
• W163977325 cites W1968381381 @default.
• W163977325 cites W1968699093 @default.
• W163977325 cites W1969206426 @default.
• W163977325 cites W1969251016 @default.
• W163977325 cites W1970670432 @default.
• W163977325 cites W1970839028 @default.
• W163977325 cites W1971628860 @default.
• W163977325 cites W1972836029 @default.
• W163977325 cites W1973783918 @default.
• W163977325 cites W1973893976 @default.
• W163977325 cites W1973961450 @default.
• W163977325 cites W1973974695 @default.
• W163977325 cites W1973985327 @default.
• W163977325 cites W1973988303 @default.
• W163977325 cites W1975126199 @default.
• W163977325 cites W1975399930 @default.
• W163977325 cites W1975891446 @default.
• W163977325 cites W1977000485 @default.
• W163977325 cites W1977340676 @default.
• W163977325 cites W1978286951 @default.
• W163977325 cites W1978382324 @default.
• W163977325 cites W1978511253 @default.
• W163977325 cites W1978817072 @default.
• W163977325 cites W1979528750 @default.
• W163977325 cites W1979600173 @default.
• W163977325 cites W1980591467 @default.
• W163977325 cites W1980965476 @default.
• W163977325 cites W1982616173 @default.
• W163977325 cites W1982912424 @default.
• W163977325 cites W1983905576 @default.
• W163977325 cites W1984002953 @default.
• W163977325 cites W1984340668 @default.
• W163977325 cites W1984345330 @default.
• W163977325 cites W1984361737 @default.
• W163977325 cites W1984981998 @default.
• W163977325 cites W1986423555 @default.
• W163977325 cites W1986426112 @default.
• W163977325 cites W1986820864 @default.
• W163977325 cites W1987433373 @default.
• W163977325 cites W1987998582 @default.
• W163977325 cites W1988814356 @default.
• W163977325 cites W1989865317 @default.
• W163977325 cites W1990569913 @default.
• W163977325 cites W1990572033 @default.
• W163977325 cites W1991777486 @default.
• W163977325 cites W1994540380 @default.
• W163977325 cites W1994995002 @default.
• W163977325 cites W1995223288 @default.
• W163977325 cites W1996345830 @default.
• W163977325 cites W1996408486 @default.
• W163977325 cites W1996415901 @default.
• W163977325 cites W1997459832 @default.
• W163977325 cites W1997551931 @default.

• next