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Mazzola AM, Zammarchi I, Valerii MC, Spisni E, Saracino IM, Lanzarotto F, Ricci C. Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies. Nutrients 2024; 16:1006. [PMID: 38613039 PMCID: PMC11013189 DOI: 10.3390/nu16071006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/22/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
A lifelong gluten-free diet (GFD) is the only treatment for celiac disease and other gluten-related disorders. Nevertheless, strict adherence to the GFD is often challenging due to concerns about social isolation, risk of gluten contaminations, high cost, poor quality and the taste of gluten-free products. Moreover, although the GFD is effective in achieving mucosal healing, it may lead to dietary imbalances due to nutrient deficiencies over a long period of time. To overcome these issues, several gluten-free wheat flours have been developed to create products that closely resemble their gluten-containing counterparts. Furthermore, given the critical importance of adhering to the GFD, it becomes essential to promote adherence and monitor possible voluntary or involuntary transgressions. Various methods, including clinical assessment, questionnaires, serology for celiac disease, duodenal biopsies and the detection of Gluten Immunogenic Peptides (GIPs) are employed for this purpose, but none are considered entirely satisfactory. Since adherence to the GFD poses challenges, alternative therapies should be implemented in the coming years to improve treatment efficacy and the quality of life of patients with celiac disease. The aim of this narrative review is to explore current knowledge of the GFD and investigate its future perspectives, focusing on technology advancements, follow-up strategies and insights into a rapidly changing future.
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Affiliation(s)
- Anna Maria Mazzola
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
- Department of Internal Medicine and Medical Therapy, University of Pavia, 27100 Pavia, Italy
| | - Irene Zammarchi
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
| | - Maria Chiara Valerii
- Unit of Translational Physiology and Nutrition, Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy; (M.C.V.); (E.S.)
| | - Enzo Spisni
- Unit of Translational Physiology and Nutrition, Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy; (M.C.V.); (E.S.)
| | - Ilaria Maria Saracino
- Microbiology Unit, IRCCS, Azienda Ospedaliero-Universitaria di Bologna, University of Bologna, Via Massarenti 9, 40138 Bologna, Italy;
| | - Francesco Lanzarotto
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
| | - Chiara Ricci
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
- Department of Experimental and Clinical Science, University of Brescia, 25123 Brescia, Italy
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Kuyu CG, Abebe AH, Bereka TY, Abdissa ZK, Bekere YB. Nutritional and Microbial Quality of teff Grain as Influenced by Economically Motivated Adulteration Along the Supply Chain. J Food Prot 2024; 87:100216. [PMID: 38182092 DOI: 10.1016/j.jfp.2023.100216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/22/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Teff is a gluten-free cereal crop widely cultivated in Ethiopia and is a critical ingredient in making injera, a unique flatbread. However, there is a significant issue with adulteration of teff, impacting its safety and quality. This study evaluated economically-driven adulteration effects on teff grains' nutritional and microbial quality. A preliminary survey revealed that it is a common practice to adulterate teff grains with inexpensive and inedible materials throughout the supply chain in the study area. One hundred and thirty teff grain samples were collected from producers, collectors, whole-sellers, and retailers in the cities of Tulu bolo and Jimma to determine the types and extents of adulterants present and their effect on the nutritional and microbial quality of the grains. They were mixed separately to create composite samples representing different supply chain actors. Standard protocols were used to evaluate nutritional and microbial quality. The results showed significant differences among the supply chain actors regarding identified adulterants, nutritional content, and microbial quality. The study identified chaff, soil + sand, and dukkaa (a combination of nonedible substances separated from teff grains in milling houses and warehouses) as the significant adulterants, with mean ranges of 1.17-8.07%, 1.29-7.23%, and 8.93-37.13% respectively. The study also evaluated the proximate composition and microbial load of the teff samples collected from different supply chain actors. The ranges of values for moisture, protein, fat, ash, fiber, carbohydrate, and energy were 8.33-10.53%, 6.49-9.42%, 2.29-3.86%, 2.33-6.39%, 2.42-3.95%, 70.9-73.76%, and 333.52-361.9 kcal, respectively. The microbial load showed ranges of 6.92-7.98, 3.17-3.22, 1.78-2.04, 6.73-7.89, and 6.88-7.93 log CFU/g for Total Plate Count, Escherichia coli, Salmonella, mold, and yeast, respectively. The results showed an increase in teff adulteration from producers to Jimma retailers, indicating multiple-stage adulteration throughout the supply chain, posing a threat to product safety and quality. The study recommends good coordination among the bodies responsible for food safety, producers, and consumers to mitigate this issue effectively.
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Affiliation(s)
- Chala G Kuyu
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia.
| | - Asamnew Hailu Abebe
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| | - Tizazu Y Bereka
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| | - Zeneba Kedir Abdissa
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| | - Yadeta Bekele Bekere
- Department of Agricultural Economics and Agribusiness Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
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Cotter CJ, Wright AJ, Romanov AV, Graf TN, Whisnant ED, Flores-Bocanegra L, Doldron MS, Oberlies NH, Jia Z, Ligaba-Osena A. Evaluating the Antioxidant Properties of the Ancient-Crop Tef ( Eragrostis tef) Grain Extracts in THP-1 Monocytes. Antioxidants (Basel) 2023; 12:1561. [PMID: 37627557 PMCID: PMC10451390 DOI: 10.3390/antiox12081561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/22/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
Tef (Eragrostis tef) is an orphan crop that is widely grown in East Africa, primarily in Ethiopia as a staple crop. It is becoming popular in the Western world owing to its nutritious and gluten-free grains and the forage quality of its biomass. Tef is also considered to have a high antioxidant capacity based on cell-free studies. However, the antioxidant activity of tef has never been validated using a physiologically relevant cell model. The purpose of this study was to investigate the antioxidant capacity of tef grain extracts using a mammalian cell model. We hypothesized that the tef grain extracts are capable of modulating the cellular antioxidant response via the modulation of glutathione (GSH) biosynthetic pathways. Therefore, we evaluated the antioxidant activity of purified tef grain extracts in the human acute monocytic leukemia (THP-1) cell line. Our findings revealed that the organic fraction of grain extracts increased the cellular GSH level, which was more evident for brown-colored tef than the ivory variety. Moreover, a brown-tef fraction increased the expressions of GSH-pathway genes, including γ-glutamate cysteine ligase catalytic (GCLC) and modifier (GCLM) subunits and glutathione reductase (GR), an enzyme that plays a key role in GSH biosynthesis, suggesting that tef extracts may modulate GSH metabolism. Several compounds were uniquely identified via mass spectrometry (MS) in GSH-modulating brown-tef samples, including 4-oxo-β-apo-13-carotenone, γ-linolenic acid (methyl ester), 4,4'-(2,3-dimethyl-1,4-butanediyl)bis-phenol (also referred to as 8,8'-lignan-4,4'-diol), and (3β)-3-[[2-[4-(Acetylamino)phenoxy]acetyl]oxy]olean-12-en-28-oic acid. Tef possesses antioxidant activity due to the presence of phytochemicals that can act as direct antioxidants, as well as modulators of antioxidant-response genes, indicating its potential role in alleviating diseases triggered by oxidative stresses. To the best of our knowledge, this is the first report revealing the antioxidant ability of tef extracts in a physiologically relevant human cell model.
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Affiliation(s)
- Christopher J. Cotter
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Allison J. Wright
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Anastasia V. Romanov
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Tyler N. Graf
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Eric D. Whisnant
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Laura Flores-Bocanegra
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Megan S. Doldron
- Laboratory of Molecular Toxicology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Nicholas H. Oberlies
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Zhenquan Jia
- Laboratory of Molecular Toxicology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Ayalew Ligaba-Osena
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
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Haas RV, Homem RV, Farias DV, Schmidt HDO, Rockett FC, Venzke JG, Jomori MM, Kist TL, Rios ADO, Oliveira VRD. Potential of teff (
Eragrostis tef
) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Raquel Viviane Haas
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Raísa Vieira Homem
- Postgraduate Program in Food, Nutrition and Health Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Deise Vitória Farias
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Fernanda Camboim Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Janaína Guimarães Venzke
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Manuela Mika Jomori
- Federal University of Santa Catarina (UFSC) University Campus‐ Trindade Florianópolis SC 88040‐900 Brazil
| | - Tarso Ledur Kist
- Department of Biophysics Institute of Biosciences Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 Porto Alegre RS 91501‐970 Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Viviani Ruffo de Oliveira
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
- Postgraduate Program in Food, Nutrition and Health Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
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Zhao P, Li X, Sun H, Zhao X, Wang X, Ran R, Zhao J, Wei Y, Liu X, Chen G. Healthy values and de novo domestication of sand rice ( Agriophyllum squarrosum), a comparative view against Chenopodium quinoa. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34755571 DOI: 10.1080/10408398.2021.1999202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Sand rice (Agriophyllum squarrosum) is prized for its well-balanced nutritional properties, broad adaptability in Central Asia and highly therapeutic potentials. It has been considered as a potential climate-resilient crop. Its seed has comparable metabolite profile with Chenopodium quinoa and is rich in proteins, essential amino acids, minerals, polyunsaturated fatty acids, and phenolics, but low in carbohydrates. Phenolics like protocatechuic acid and quercetins have been characterized with biological functions on regulation of lipid and glucose metabolism in addition to anti-inflammatory and antioxidant activities. Sand rice is thus an important source for developing functional and nutraceutical products. Though historical consumption has been over 1300 years, sand rice has undergone few agronomic improvements until recently. Breeding by individual selection has been performed and yield of the best genotype can reach up to 1295.5 kg/ha. Furthermore, chemical mutagenesis has been used to modify the undesirable traits and a case study of a dwarf line (dwarf1), which showed the Green Revolution-like phenotypes, is presented. Utilization of both breeding methodologies will accelerate its domestication process. As a novel crop, sand rice research is rather limited compared with quinoa. More scientific input is urgently required if the nutritional and commercial potentials are to be fully realized.
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Affiliation(s)
- Pengshan Zhao
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China.,Shapotou Desert Research & Experiment Station, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R. China
| | - Xiaofeng Li
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China.,University of Chinese Academy of Sciences, Beijing, P.R. China
| | - Hong Sun
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China.,University of Chinese Academy of Sciences, Beijing, P.R. China
| | - Xin Zhao
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China
| | - Xiaohua Wang
- Key Laboratory of Ecohydrology of Inland River Basin, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R. China
| | - Ruilan Ran
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China.,University of Chinese Academy of Sciences, Beijing, P.R. China
| | - Jiecai Zhao
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China.,Shapotou Desert Research & Experiment Station, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R. China
| | - Yuming Wei
- Animal Husbandry Pasture and Green Agriculture Institute of Gansu Academy of Agricultural Sciences, Lanzhou, P.R. China
| | - Xin Liu
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, P.R. China
| | - Guoxiong Chen
- Key Laboratory of Stress Physiology and Ecology in Cold and Arid Regions, Gansu Province, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R, China.,Shapotou Desert Research & Experiment Station, Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou, P.R. China
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6
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Anteneh A, Enyew A, Getachew A, Birru Y, Kebebew A, Cools J. Preference and perception of value chain actors to quality parameters and factors affecting the quality of tef ( Eragrostis tef (Zucc. Trotter) in Central and Northwestern Ethiopia. Heliyon 2021; 7:e08090. [PMID: 34660921 PMCID: PMC8503616 DOI: 10.1016/j.heliyon.2021.e08090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 04/14/2021] [Accepted: 09/26/2021] [Indexed: 10/30/2022] Open
Abstract
Tef grain color is considered as the dominant parameter in the trading and price setting on the local markets. However, there are no comprehensive studies conducted so far on the preference and perception of actors on tef grain quality attributes and factors affecting it. Its implicitly assumed that other quality parameters also play a role in the value chain of tef. Using semi-structured questionnaires, this study researched the parameters and factors affecting the quality of tef, perceived by farmers, traders, and consumers in central and northwestern highlands of Ethiopia. Results from this survey indicated that grain color, size, density, shininess, cleanness, purity, and hulledness were the perceived tef grain quality attributes by all respondent groups'. Grain color followed by grain size, cleanness, and purity were the most perceived and directly or indirectly affected the price setting of tef. Farmer and trader respondents' perception for tef color was mainly dependent on their clients' (consumers). However farmer preferred the brown color tef for their consumption. Trader respondents categorized their client's preference of grain color on the income level as high, medium and low-income consumers. The high-income consumers mostly preferred the whitish color; middle-income for the mixed and brown color; and low-income for the brown color tef. The perception between farmer and trader, farmer and consumer, and trader and consumer as well as the same group of respondents living in different areas showed significantly (p < 0.05 to p < 0.0001) different on most of grain quality attributes. Nevertheless, there was no preference variability on grain color and density between farmer and trader respondents. While there were considerable differences in the color of tef between farmer and consumer and trader and consumer respondents. However, between the central and northwestern highland farmers (grain color, density and cleanness, traders, (color and cleanness), and consumer (color, density, purity, and hulledness) did not show considerable differences. From respondents, 100% of farmers, 97.7% of traders, and 93.3% of consumers perceived that grain quality variability comes from the variability of production area. Soil types, topography, and climatic factors were the main perceived causes for the variability of quality. Ninety eight percent of farmer and 100% of trader respondents perceived that black and brown color soils produced tef had highest quality in terms of whiteness or brightness as compared to tef produced on red soils. All respondent groups were also perceived that the quality of injera affected by tef grain quality. To better connect the value chain actors to the needs and preferences of tef grain and the economy in Ethiopia; the quality attributes like grain size, density, and shininess which affect the price of tef needs consideration in Ethiopian tef breeding program. The effects of soil type, agroecology, and crop variety should also be tested experimentally for a better understanding of factors influencing tef grain physical quality.
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Affiliation(s)
- Abewa Anteneh
- Amhara Agricultural Research Institute (ARARI), Bahir Dar, Ethiopia
| | - Adgo Enyew
- Department of Natural Resource Management, Bahir Dar University, Bahir Dar, Ethiopia
| | | | - Yitaferu Birru
- Ethiopian Agricultural Research Council Secretariat, Natural Resource Research Directorate, Addis Ababa, Ethiopia
| | - Assefa Kebebew
- Ethiopian Institute of Agricultural Research, Debre Zeit Agricultural Research Center, Bisheftu, Ethiopia
| | - Jan Cools
- Institute of Environment and Sustainable Development, University of Antwerp, Antwerp, Belgium
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Dhaka A, Singh RK, Muthamilarasan M, Prasad M. Genetics and Genomics Interventions for Promoting Millets as Functional Foods. Curr Genomics 2021; 22:154-163. [PMID: 34975288 PMCID: PMC8640850 DOI: 10.2174/1389202922666210225084212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/05/2021] [Accepted: 01/21/2021] [Indexed: 11/22/2022] Open
Abstract
Several crops, including millets with immense nutritional and therapeutic values, were once a part of our regular diet. However, due to domestication and selection pressures, many of them have become marginally cultivated crops confined to a particular region, race, or locality. Millets are a perfect example of neglected species that have the potential to address both food and nutritional insecurities prevalent among the ever-growing global population. Starvation and malnutrition contribute to a large number of health-related issues, being the main reason behind the occurrence of most of the severe diseases worldwide. These constraints are repeatedly disturbing both the social and economic health of global society. Naturally, millets are rich in minerals, nutrients, and bioactive compounds, and these crops are less dependent on synthetic fertilizers, systemic irrigation, and pest/weed control. Given this, the review emphasizes the nutritional values, health benefits, processing techniques, and genomic advancements of millets. In addition, it proposes a roadmap for enhancing the utility and commercialization of millets.
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Affiliation(s)
- Annvi Dhaka
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Roshan Kumar Singh
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Mehanathan Muthamilarasan
- Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad 500046, Telangana, India
| | - Manoj Prasad
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
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8
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Guo H, Hao Y, Yang X, Ren G, Richel A. Exploration on bioactive properties of quinoa protein hydrolysate and peptides: a review. Crit Rev Food Sci Nutr 2021; 63:2896-2909. [PMID: 34581209 DOI: 10.1080/10408398.2021.1982860] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Quinoa is an excellent source of nutritional and bioactive components. Protein is considered a key nutritional advantage of quinoa grain, and many studies have highlighted the nutritional and physicochemical properties of quinoa protein. In addition, quinoa protein is a good precursor of bioactive peptides. This review focused on the biological properties of quinoa protein hydrolysate and peptides, and gave a summary of the preparation and functional test of quinoa protein hydrolysate and peptides. A combination of milling fractionation and solvent extraction is recommended for the efficient production of quinoa protein. The biological functionalities of quinoa protein hydrolysate, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant activities, and so on, have been extensively investigated based on in vitro studies and limited animal models. Additionally, bioinformatics analysis, including proteolysis simulation, virtual screening, and molecular docking, provides an alternative or assistive approach for exploring the potential bioactivity of quinoa protein and peptides. Nevertheless, further research is required for industrial production of bioactive quinoa peptides, verification of health benefits in humans, and mechanism interpretation of observed effects.
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Affiliation(s)
- Huimin Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Yuqiong Hao
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
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9
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Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products. Foods 2021; 10:foods10081770. [PMID: 34441547 PMCID: PMC8392392 DOI: 10.3390/foods10081770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/20/2021] [Accepted: 07/27/2021] [Indexed: 02/06/2023] Open
Abstract
Oxidative stress, one among the several factors responsible for the gluten toxicity in celiac disease, together with inflammation and duodenal mucosal injury, are only partially reduced by the gluten-free diet. Thanks to their phenolic profile, the pigmented varieties of corn could be an interesting source of dietary antioxidants for the formulation of new gluten-free ingredients. The aim of this research was: (1) to characterize the phenolic profile and the associated antioxidant properties of corn samples with different pigmentation, using spectrophotometric and chromatographic techniques and (2) to assess the stability of anthocyanins during the gastro-intestinal digestion. The pigmented varieties showed a significantly higher content of polyphenols compared to the common yellow varieties and, as a consequence, a higher antioxidant activity. Although corn is among the cereals most frequently used in gluten-free products, it can produce an inflammatory response in some celiac patients. Therefore, after the chemical characterization, the safety of the pigmented varieties for celiac patients was confirmed using different in vitro models (cell agglutination test and the measure of transepithelial electrical resistance). Although in vivo studies are necessary, the data collected in this study underline that the pigmented corn could have a role in reducing the oxidative stress at the intestinal level in celiac subjects.
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10
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Sachdev N, Goomer S, Singh LR. Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:831-842. [PMID: 32767555 DOI: 10.1002/jsfa.10716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 07/27/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Foxtail millet (Setaria italica), an annual grass plant, produces seeds that possess health-promoting properties owing to its unique protein composition containing a high content of essential amino acids. The mature foxtail seeds mainly consist of proline-rich, alcohol-soluble proteins (prolamin) called setarins, comprising about 60% of the total protein, with less content of disulfide cross-linked proteins than with other cereal and millets. Protein fractionation schemes are an important tool and provide preliminary information on the nature of foxtail proteins for their applications in the field of agriculture, food pharma, and bio-based materials. Variation in the methods of preparation can influence the composition, structure, and nutritional quality of the protein concentrate. Moreover, foxtail protein or its hydrolysate has shown several bioactive effects that can be explored further for the management of chronic diseases in humans. Additionally, owing to its low cost and excellent functional properties of flour and protein concentrate, foxtail millet can be considered as good candidate for replacing animal protein foods. Furthermore, there is huge potential for successfully developing low-cost, protein-rich functional food products helpful in the prevention and management of lifestyle-related chronic diseases. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Niharika Sachdev
- Department of Food & Nutrition, Lady Irwin College, University of Delhi, New Delhi, India
| | - Sangeeta Goomer
- Department of Food & Nutrition, Lady Irwin College, University of Delhi, New Delhi, India
| | - Laishram R Singh
- Dr. B. R. Ambedkar Centre for Biomedical Research, University of Delhi, New Delhi, India
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11
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Ligaba-Osena A, Guo W, Choi SC, Limmer MA, Seyfferth AL, Hankoua BB. Silicon Enhances Biomass and Grain Yield in an Ancient Crop Tef [ Eragrostis tef (Zucc.) Trotter]. FRONTIERS IN PLANT SCIENCE 2020; 11:608503. [PMID: 33329679 PMCID: PMC7732538 DOI: 10.3389/fpls.2020.608503] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Accepted: 10/27/2020] [Indexed: 06/12/2023]
Abstract
Silicon (Si) is one of the beneficial plant mineral nutrients which is known to improve biotic and abiotic stress resilience and productivity in several crops. However, its beneficial role in underutilized or "orphan" crop such as tef [Eragrostis tef (Zucc.) Trotter] has never been studied before. In this study, we investigated the effect of Si application on tef plant performance. Plants were grown in soil with or without exogenous application of Na2SiO3 (0, 1.0, 2.0, 3.0, 4.0, and 5.0 mM), and biomass and grain yield, mineral content, chlorophyll content, plant height, and expression patterns of putative Si transporter genes were studied. Silicon application significantly increased grain yield (100%) at 3.0 mM Si, and aboveground biomass yield by 45% at 5.0 mM Si, while it had no effect on plant height. The observed increase in grain yield appears to be due to enhanced stress resilience and increased total chlorophyll content. Increasing the level of Si increased shoot Si and Na content while it significantly decreased the content of other minerals including K, Ca, Mg, P, S, Fe, and Mn in the shoot, which is likely due to the use of Na containing Si amendment. A slight decrease in grain Ca, P, S, and Mn was also observed with increasing Si treatment. The increase in Si content with increasing Si levels prompted us to analyze the expression of Si transporter genes. The tef genome contains seven putative Si transporters which showed high homology with influx and efflux Lsi transporters reported in various plant species including rice. The tef Lsi homologs were deferentially expressed between tissues (roots, leaves, nodes, and inflorescences) and in response to Si, suggesting that they may play a role in Si uptake and/or translocation. Taken together, these results show that Si application improves stress resilience and yield and regulates the expression of putative Si transporter genes. However, further study is needed to determine the physiological function of the putative Si transporters, and to study the effect of field application of Si on tef productivity.
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Affiliation(s)
- Ayalew Ligaba-Osena
- Laboratory of Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC, United States
| | - Wanli Guo
- Laboratory of Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC, United States
- Department of Biotechnology, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, China
| | - Sang Chul Choi
- Laboratory of Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC, United States
| | - Matthew Alan Limmer
- Department of Plant and Soil Sciences, The University of Delaware, Newark, DE, United States
| | - Angelia L. Seyfferth
- Department of Plant and Soil Sciences, The University of Delaware, Newark, DE, United States
| | - Bertrand B. Hankoua
- Plant Biotechnology Lab, Department of Agriculture and Natural Resources, College of Agriculture, Sciences and Technology, Delaware State University, Dover, DE, United States
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12
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Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food Chem Toxicol 2020; 137:111178. [PMID: 32035214 DOI: 10.1016/j.fct.2020.111178] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/15/2020] [Accepted: 01/31/2020] [Indexed: 02/07/2023]
Abstract
Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are becoming a current trend in human diets as gluten-free (GF) grains with excellent nutritional and nutraceutical value. Pseudocereals are a good source of starch, fiber, proteins, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits. The present review aims to summarize the nutritional quality and phytochemical profile of the three main pseudocereal grains: quinoa, amaranth and buckwheat. In addition, current evidence about their health benefits in animal models and human studies is also provided in detail. Based on the accumulating research supporting the inclusion of pseudocereals grains in the diet of celiac persons, this review discusses the recent advances in their application for the development of new GF products. Future directions for a wider cultivation and commercial exploitation of these crops are also highlighted.
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13
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Min H, Kim JS, Ahn J, Shim YH. Gliadin Intake Causes Disruption of the Intestinal Barrier and an Increase in Germ Cell Apoptosis in A Caenorhabditis Elegans Model. Nutrients 2019; 11:E2587. [PMID: 31717869 PMCID: PMC6893585 DOI: 10.3390/nu11112587] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Accepted: 10/23/2019] [Indexed: 01/15/2023] Open
Abstract
Gliadin is a major protein component of gluten and causes gluten toxicity through intestinal stress. We previously showed that gliadin intake induces oxidative stress in the intestine and reduces fertility in a Caenorhabditis elegans model. To elucidate the possible link between intestinal stress and reproduction, changes in the intestine and germ cells of C. elegans after gliadin intake were examined at the molecular level. Gliadin intake increased reactive oxygen species (ROS) production in the intestine, decreased intestinal F-actin levels, and increased germ cell apoptosis. These gliadin-triggered effects were suppressed by antioxidant treatment. These results suggest that ROS production in the intestine induced by gliadin intake causes disruption of intestinal integrity and increases germ cell apoptosis. Gliadin-induced germ cell apoptosis (GIGA) was suppressed by depletion of cep-1, ced-13, egl-1, or mpk-1. However, HUS-1 was not activated, suggesting that GIGA is activated through the mitogen-activated protein kinase (MAPK) pathway and is CEP-1-dependent but is a separate pathway from that controlling the DNA damage response. Taken together, our results suggest that gliadin causes intestinal barrier disruption through ROS production and interacts with the germ cells to reduce fertility through GIGA.
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Affiliation(s)
- Hyemin Min
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea
| | - Ji-Sun Kim
- Division of Nutrition and Metabolism Research, Korea Food Research Institute, Jeollabuk-do 55365, Korea; (J.-S.K.); (J.A.)
| | - Jiyun Ahn
- Division of Nutrition and Metabolism Research, Korea Food Research Institute, Jeollabuk-do 55365, Korea; (J.-S.K.); (J.A.)
| | - Yhong-Hee Shim
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea
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14
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Burrieza HP, Rizzo AJ, Moura Vale E, Silveira V, Maldonado S. Shotgun proteomic analysis of quinoa seeds reveals novel lysine-rich seed storage globulins. Food Chem 2019; 293:299-306. [PMID: 31151615 DOI: 10.1016/j.foodchem.2019.04.098] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 04/02/2019] [Accepted: 04/25/2019] [Indexed: 02/08/2023]
Abstract
Quinoa seeds have high protein content and an exceptional balance of amino acids, with higher contents of lysine, methionine and cysteine than common cereals. To date, only three globulins, all of which have a content of lysine mass that does not exceed 3.8%, have been identified in quinoa. To address the protein present in quinoa seeds, TCA/Acetone protein extraction was performed using four different quinoa seed genotypes with contrasting edaphoclimatic origins. Proteins were identified and analyzed using label-free shotgun proteomics followed by in silico analysis, using the three published quinoa genomes. This analysis allowed us to identify sixteen globulins, thirteen of which are novel: nine legumin-like proteins and seven vicilin-like proteins. Seven of the novel proteins contain 7.5% or more of lysine mass, justifying the high content of lysine repeatedly reported in quinoa seeds. No significant differences were found between the four genotypes here analyzed.
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Affiliation(s)
- Hernán P Burrieza
- Instituto de Biodiversidad y Biología Experimental y Aplicada - Consejo Nacional de Investigaciones Científicas y Técnicas, Ciudad Autónoma de Buenos Aires, Argentina; Departamento de Biodiversidad y Biología Experimental, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
| | - Axel J Rizzo
- Instituto de Biodiversidad y Biología Experimental y Aplicada - Consejo Nacional de Investigaciones Científicas y Técnicas, Ciudad Autónoma de Buenos Aires, Argentina
| | - Ellen Moura Vale
- Laboratório de Biotecnologia, Centro de Biociências e Biotecnologia (CBB), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, RJ, Brazil; Unidade de Biologia Integrativa, Setor de Genômica e Proteômica, UENF, Campos dos Goytacazes, RJ, Brazil
| | - Vanildo Silveira
- Laboratório de Biotecnologia, Centro de Biociências e Biotecnologia (CBB), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, RJ, Brazil; Unidade de Biologia Integrativa, Setor de Genômica e Proteômica, UENF, Campos dos Goytacazes, RJ, Brazil
| | - Sara Maldonado
- Instituto de Biodiversidad y Biología Experimental y Aplicada - Consejo Nacional de Investigaciones Científicas y Técnicas, Ciudad Autónoma de Buenos Aires, Argentina; Departamento de Biodiversidad y Biología Experimental, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina.
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15
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Goersch MCDS, Schäfer L, Tonial M, de Oliveira VR, Ferraz ADBF, Fachini J, da Silva JB, Niekraszewicz LAB, Rodrigues CE, Pasquali G, Dias JF, Kist TBL, Picada JN. Nutritional composition of Eragrostis teff and its association with the observed antimutagenic effects. RSC Adv 2019; 9:3764-3776. [PMID: 35518081 PMCID: PMC9060251 DOI: 10.1039/c8ra09733j] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 01/09/2019] [Indexed: 12/28/2022] Open
Abstract
Eragrostis teff is an Ethiopian native grass plant (Poaceae or Gramineae family) whose importance as a crop grain has increased in recent years. The aim of this study is to analyze the nutritional composition of its seeds and the mutagenic/antimutagenic activity of the hydroalcoholic extract of the seed flour. Chemical elements (colloquially known as minerals) were determined using Particle-Induced X-ray Emission (PIXE) and Flame Atomic Absorption Spectroscopy (FAAS), while the content of amino acids (aminogram) and fatty acids (profile of fatty acids) were quantified by HPLC. Mutagenic activities were tested using Salmonella/microsome assay. Mutagens doxorubicin, 4-nitroquinolin N-oxide, methylmethanosulphonate, and aflatoxin B-1 were used in Salmonella typhimurium TA98 and TA100 strains to assess antimutagenic activities. The major elements observed were K, P, S, Mg, and Ca. Almost all essential amino acids were observed and the predominance of unsaturated fatty acids in the total oil content of 2.72% (w/w) is also noted, including the two essential fatty acids alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Hydroalcoholic extract of E. teff seed flour showed antimutagenic activity, protecting against frameshift and base pair substitution mutations. These findings provide valuable information for further development of healthier foods that can be produced with increasing yields and minimal environmental impact. Eragrostis teff is an Ethiopian native grass plant (Poaceae or Gramineae family) whose importance as a crop grain has increased in recent years.![]()
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Affiliation(s)
- Maria Clara da Silva Goersch
- Graduating Program in Cell and Molecular Biology Applied to Health, Laboratory of Toxicological Genetics, Lutheran University of Brazil (ULBRA) Farroupilha Avenue 8001 92425-900 Canoas RS Brazil +55 51 34771313 +55 51 34779158
| | - Laura Schäfer
- Laboratory of Methods, Department of Biophysics, Institute of Biosciences, Federal University of Rio Grande do Sul Bento Goncalves Avenue 9500 Porto Alegre RS Brazil
| | - Marina Tonial
- Laboratory of Methods, Department of Biophysics, Institute of Biosciences, Federal University of Rio Grande do Sul Bento Goncalves Avenue 9500 Porto Alegre RS Brazil
| | - Viviani Ruffo de Oliveira
- Department of Nutrition, Medical School, Federal University of Rio Grande do Sul Ramiro Barcelos Street 2400 Porto Alegre RS Brazil
| | | | - Jean Fachini
- Graduating Program in Cell and Molecular Biology Applied to Health, Laboratory of Toxicological Genetics, Lutheran University of Brazil (ULBRA) Farroupilha Avenue 8001 92425-900 Canoas RS Brazil +55 51 34771313 +55 51 34779158
| | - Juliana Bondan da Silva
- Graduating Program in Cell and Molecular Biology Applied to Health, Laboratory of Toxicological Genetics, Lutheran University of Brazil (ULBRA) Farroupilha Avenue 8001 92425-900 Canoas RS Brazil +55 51 34771313 +55 51 34779158
| | - Liana Appel Boufleur Niekraszewicz
- Ion Implantation Laboratory (LII), Institute of Physics, Federal University of Rio Grande do Sul Bento Goncalves Avenue 9500 Porto Alegre RS Brazil
| | - Carlos Eduardo Rodrigues
- Laboratory of Methods, Department of Biophysics, Institute of Biosciences, Federal University of Rio Grande do Sul Bento Goncalves Avenue 9500 Porto Alegre RS Brazil.,Graduating Program in Cell and Molecular Biology, Center for Biotechnology, Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | - Giancarlo Pasquali
- Graduating Program in Cell and Molecular Biology, Center for Biotechnology, Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | - Johnny Ferraz Dias
- Ion Implantation Laboratory (LII), Institute of Physics, Federal University of Rio Grande do Sul Bento Goncalves Avenue 9500 Porto Alegre RS Brazil
| | - Tarso B Ledur Kist
- Laboratory of Methods, Department of Biophysics, Institute of Biosciences, Federal University of Rio Grande do Sul Bento Goncalves Avenue 9500 Porto Alegre RS Brazil
| | - Jaqueline Nascimento Picada
- Graduating Program in Cell and Molecular Biology Applied to Health, Laboratory of Toxicological Genetics, Lutheran University of Brazil (ULBRA) Farroupilha Avenue 8001 92425-900 Canoas RS Brazil +55 51 34771313 +55 51 34779158
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16
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Rai S, Kaur A, Chopra CS. Gluten-Free Products for Celiac Susceptible People. Front Nutr 2018; 5:116. [PMID: 30619866 PMCID: PMC6304385 DOI: 10.3389/fnut.2018.00116] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/12/2018] [Indexed: 01/20/2023] Open
Abstract
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
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Affiliation(s)
- Sweta Rai
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
| | - Amarjeet Kaur
- Division of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - C S Chopra
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
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17
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Del Prete E, Facchiano A, Liò P. Bioinformatics methodologies for coeliac disease and its comorbidities. Brief Bioinform 2018; 21:355-367. [PMID: 30452543 DOI: 10.1093/bib/bby109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 10/01/2018] [Accepted: 10/11/2018] [Indexed: 12/30/2022] Open
Abstract
Coeliac disease (CD) is a complex, multifactorial pathology caused by different factors, such as nutrition, immunological response and genetic factors. Many autoimmune diseases are comorbidities for CD, and a comprehensive and integrated analysis with bioinformatics approaches can help in evaluating the interconnections among all the selected pathologies. We first performed a detailed survey of gene expression data available in public repositories on CD and less commonly considered comorbidities. Then we developed an innovative pipeline that integrates gene expression, cell-type data and online resources (e.g. a list of comorbidities from the literature), using bioinformatics methods such as gene set enrichment analysis and semantic similarity. Our pipeline is written in R language, available at the following link: http://bioinformatica.isa.cnr.it/COELIAC_DISEASE/SCRIPTS/. We found a list of common differential expressed genes, gene ontology terms and pathways among CD and comorbidities and the closeness among the selected pathologies by means of disease ontology terms. Physicians and other researchers, such as molecular biologists, systems biologists and pharmacologists can use it to analyze pathology in detail, from differential expressed genes to ontologies, performing a comparison with the pathology comorbidities or with other diseases.
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Affiliation(s)
- Eugenio Del Prete
- Department of Sciences, University of Basilicata,Via dell'Ateneo Lucano, Potenza, Italy.,National Research Council, Institute of Food Science (CNR-ISA),Via Roma 64, Avellino, Italy.,Computer Laboratory, University of Cambridge, JJ Thomson Ave., Cambridge, UK
| | - Angelo Facchiano
- National Research Council, Institute of Food Science (CNR-ISA),Via Roma 64, Avellino, Italy
| | - Pietro Liò
- Computer Laboratory, University of Cambridge, JJ Thomson Ave., Cambridge, UK
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18
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Nutritional constituents of pseudo cereals and their potential use in food systems: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.016] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Zhu F. Chemical composition and food uses of teff (Eragrostis tef). Food Chem 2017; 239:402-415. [PMID: 28873585 DOI: 10.1016/j.foodchem.2017.06.101] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/15/2017] [Accepted: 06/19/2017] [Indexed: 10/19/2022]
Abstract
Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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20
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Mohan Kumar BV, Prasada Rao UJS, Prabhasankar P. Immunogenicity characterization of hexaploid and tetraploid wheat varieties related to celiac disease and wheat allergy. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1319342] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- B. V. Mohan Kumar
- Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India
- Academy of Scientific & Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysore, India
| | - U. J. S. Prasada Rao
- Department Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, India
| | - P. Prabhasankar
- Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India
- Academy of Scientific & Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysore, India
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21
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Tang Y, Tsao R. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Mol Nutr Food Res 2017; 61. [PMID: 28239982 DOI: 10.1002/mnfr.201600767] [Citation(s) in RCA: 129] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 02/08/2017] [Accepted: 02/13/2017] [Indexed: 01/07/2023]
Abstract
Quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.) are pseudocereal grains rich in both macronutrients and micronutrients including vitamins and minerals. The proteins are particularly of high nutritional quality due to the outstanding balance of essential amino acids. However, recent research strongly suggests that nonessential nutrients such as phytochemicals of quinoa and amaranth may also have potential health beneficial effects. This review focuses on the phytochemical composition of quinoa and amaranth seeds, the antioxidant and anti-inflammatory activities of hydrophilic (e.g. phenolics, betacyanins) and lipophilic (e.g. fatty acids, tocopherols, and carotenoids) nutrients, and how these contribute to the potential health benefits, especially in lowering the risk of the oxidative stress related diseases e.g. cancer, cardiovascular disease, diabetes, and obesity. The gap between current knowledge and future research needs have also been identified.
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Affiliation(s)
- Yao Tang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC, USA.,Guelph Research and Development Centre, Agriculture and Agri-Food Canada, West, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, West, Guelph, Ontario, Canada
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22
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Aloisi I, Parrotta L, Ruiz KB, Landi C, Bini L, Cai G, Biondi S, Del Duca S. New Insight into Quinoa Seed Quality under Salinity: Changes in Proteomic and Amino Acid Profiles, Phenolic Content, and Antioxidant Activity of Protein Extracts. FRONTIERS IN PLANT SCIENCE 2016; 7:656. [PMID: 27242857 PMCID: PMC4870233 DOI: 10.3389/fpls.2016.00656] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Accepted: 04/28/2016] [Indexed: 05/27/2023]
Abstract
Quinoa (Chenopodium quinoa Willd) is an ancient Andean seed-producing crop well known for its exceptional nutritional properties and resistance to adverse environmental conditions, such as salinity and drought. Seed storage proteins, amino acid composition, and bioactive compounds play a crucial role in determining the nutritional value of quinoa. Seeds harvested from three Chilean landraces of quinoa, one belonging to the salares ecotype (R49) and two to the coastal-lowlands ecotype, VI-1 and Villarrica (VR), exposed to two levels of salinity (100 and 300 mM NaCl) were used to conduct a sequential extraction of storage proteins in order to obtain fractions enriched in albumins/globulins, 11S globulin and in prolamin-like proteins. The composition of the resulting protein fractions was analyzed by one- and two-dimensional polyacrylamide gel electrophoresis. Results confirmed a high polymorphism in seed storage proteins; the two most representative genotype-specific bands of the albumin/globulin fraction were the 30- and 32-kDa bands, while the 11S globulin showed genotype-specific polymorphism for the 40- and 42-kDa bands. Spot analysis by mass spectrometry followed by in silico analyses were conducted to identify the proteins whose expression changed most significantly in response to salinity in VR. Proteins belonging to several functional categories (i.e., stress protein, metabolism, and storage) were affected by salinity. Other nutritional and functional properties, namely amino acid profiles, total polyphenol (TPC) and flavonoid (TFC) contents, and antioxidant activity (AA) of protein extracts were also analyzed. With the exception of Ala and Met in R49, all amino acids derived from protein hydrolysis were diminished in seeds from salt-treated plants, especially in landrace VI-1. By contrast, several free amino acids were unchanged or increased by salinity in R49 as compared with VR and VI-1, suggesting a greater tolerance in the salares landrace. VR had the highest TPC and AA under non-saline conditions. Salinity increased TPC in all three landraces, with the strongest increase occurring in R49, and enhanced radical scavenging capacity in R49 and VR. Overall, results show that salinity deeply altered the seed proteome and amino acid profiles and, in general, increased the concentration of bioactive molecules and AA of protein extracts in a genotype-dependent manner.
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Affiliation(s)
- Iris Aloisi
- Department of Biological, Geological and Environmental Sciences, University of BolognaBologna, Italy
| | - Luigi Parrotta
- Department of Biological, Geological and Environmental Sciences, University of BolognaBologna, Italy
| | - Karina B. Ruiz
- Department of Biological, Geological and Environmental Sciences, University of BolognaBologna, Italy
- Departamento de Producción Agrícola, Universidad de ChileSantiago, Chile
| | - Claudia Landi
- Department of Life Sciences, University of SienaSiena, Italy
| | - Luca Bini
- Department of Life Sciences, University of SienaSiena, Italy
| | - Giampiero Cai
- Department of Life Sciences, University of SienaSiena, Italy
| | - Stefania Biondi
- Department of Biological, Geological and Environmental Sciences, University of BolognaBologna, Italy
| | - Stefano Del Duca
- Department of Biological, Geological and Environmental Sciences, University of BolognaBologna, Italy
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23
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Stadlmann V, Harant H, Korschineck I, Hermann M, Forster F, Missbichler A. Novel avian single-chain fragment variable (scFv) targets dietary gluten and related natural grain prolamins, toxic entities of celiac disease. BMC Biotechnol 2015; 15:109. [PMID: 26625857 PMCID: PMC4666168 DOI: 10.1186/s12896-015-0223-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Accepted: 11/10/2015] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND Celiac disease (CD) is a chronic, small intestinal inflammatory disease mediated by dietary gluten and related prolamins. The only current therapeutic option is maintenance of a strict life-long gluten-free diet, which implies substantial burden for CD patients. Different treatment regimes might be feasible, including masking of toxic celiac peptides with blocking antibodies or fragments thereof. The objective of this study was therefore to select and produce a recombinant avian single-chain fragment variable (scFv) directed against peptic-tryptic digested gliadin (PT-Gliadin) and related celiac toxic entities. RESULTS Gluten-free raised chicken of same age were immunized with PT-Gliadin. Chicken splenic lymphocytes, selected with antigen-coated magnetic beads, served as RNA source for the generation of cDNA. Chicken VH and VL genes were amplified from the cDNA by PCR to generate full-length scFv constructs consisting of VH and VL fragments joined by a linker sequence. ScFv constructs were ligated in a prokaryotic expression vector, which provides a C-terminal hexahistidine tag. ScFvs from several bacterial clones were expressed in soluble form and crude cell lysates screened for binding to PT-Gliadin by ELISA. We identified an enriched scFv motif, which showed reactivity to PT-Gliadin. One selected scFv candidate was expressed and purified to homogeneity. Polyclonal anti-PT-Gliadin IgY, purified from egg yolk of immunized chicken, served as control. ScFv binds in a dose-dependent manner to PT-Gliadin, comparable to IgY. Furthermore, IgY competitively displaces scFv from PT-Gliadin and natural wheat flour digest, indicating a common epitope of scFv and IgY. ScFv was tested for reactivity to different gastric digested dietary grain flours. ScFv detects common and khorasan wheat comparably with binding affinities in the high nanomolar range, while rye is detected to a lesser extent. Notably, barley and cereals which are part of the gluten-free diet, like corn and rice, are not detected by scFv. Similarly, the pseudo-grain amaranth, used as gluten-free alternative, is not targeted by scFv. This data indicate that scFv specifically recognizes toxic cereal peptides relevant in CD. CONCLUSION ScFv can be of benefit for future CD treatment regimes.
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Affiliation(s)
| | | | | | - Marcela Hermann
- Department of Medical Biochemistry, Division of Molecular Genetics, Medical University of Vienna, Vienna, Austria
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Costes LMM, Meresse B, Cerf-Bensussan N, Samsom JN. The role of animal models in unravelling therapeutic targets in coeliac disease. Best Pract Res Clin Gastroenterol 2015; 29:437-50. [PMID: 26060108 DOI: 10.1016/j.bpg.2015.04.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 04/21/2015] [Accepted: 04/26/2015] [Indexed: 01/31/2023]
Abstract
Coeliac disease is a complex small intestinal enteropathy that develops consequently to a breach of tolerance to gliadin, a storage protein abundantly found in cereals such as wheat, rye and barley. The understanding of the mechanisms underlying the development of coeliac disease in HLA-DQ2 and HLA-DQ8 genetically susceptible individuals has greatly improved during the last decades but so far did not allow to develop curative therapeutics, leaving a long-life gluten free diet as the only treatment option for the patients. In order to bring new therapeutic targets to light and to test the safety and efficacy of putative drugs, animal models recapitulating features of the disease are needed. Here, we will review the existing animal models and the clinical features of coeliac disease they reflect and discuss their relevance for modelling immune pathways that may lead to potential therapeutic approaches.
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Affiliation(s)
- Léa M M Costes
- Laboratory of Pediatrics, Division of Gastroenterology and Nutrition, Erasmus University Medical Center Rotterdam-Sophia Children's Hospital, Rotterdam, The Netherlands.
| | - Bertrand Meresse
- INSERM UMR1163, Laboratory of Intestinal Immunity, Paris, France; Université Paris Descartes-Sorbonne Paris Cité and Institut Imagine, 75015 Paris, France.
| | - Nadine Cerf-Bensussan
- INSERM UMR1163, Laboratory of Intestinal Immunity, Paris, France; Université Paris Descartes-Sorbonne Paris Cité and Institut Imagine, 75015 Paris, France.
| | - Janneke N Samsom
- Laboratory of Pediatrics, Division of Gastroenterology and Nutrition, Erasmus University Medical Center Rotterdam-Sophia Children's Hospital, Rotterdam, The Netherlands.
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Peñas E, Uberti F, di Lorenzo C, Ballabio C, Brandolini A, Restani P. Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten-free ingredient. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:297-303. [PMID: 25359556 DOI: 10.1007/s11130-014-0449-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
To date, the only acceptable therapeutic approach for celiac disease (CD) is a strict elimination from the diet of gluten-containing foods, but this diet does not always guarantee an adequate nutritional intake. Pseudocereals are receiving considerable attention as interesting alternatives for the formulation of gluten-free products, and quinoa grains arise as nutritive substitutes of conventional cereals. The aim of this study was the characterization of different quinoa samples corresponding to 11 quinoa varieties, using polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulfate (SDS-PAGE) and immunoblotting techniques to assess their suitability for celiac subjects. Some of these varieties were grown in Italy to assess if the reproduction in a new habitat can guarantee the retention of the "safe" protein pattern. None of the quinoa varieties studied presented protein bands with electrophoretic mobility comparable with those of wheat gliadins, the toxic protein for celiac subjects. All the quinoa samples showed a low binding affinity for both specific anti-gliadin antibodies and IgAs from celiac subjects, confirming that quinoa can be considered as a safe ingredient for celiac patients. However, reliable varieties should be previously selected since the immuno cross-reactivity with anti-gliadin antibodies can vary significantly.
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Affiliation(s)
- Elena Peñas
- Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzaretti 9, 20133, Milan, Italy
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Mota C, Santos M, Mauro R, Samman N, Matos AS, Torres D, Castanheira I. Protein content and amino acids profile of pseudocereals. Food Chem 2014; 193:55-61. [PMID: 26433287 DOI: 10.1016/j.foodchem.2014.11.043] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 10/29/2014] [Accepted: 11/08/2014] [Indexed: 11/18/2022]
Abstract
Quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and buckwheat (Fagopyrum esculentum) represent the main protein source in several diets, although these pseudocereals are not currently present in the FCDB nutrient profile information. The aim of this work is to characterise the AA profile of these pseudocereals and compare them with rice. Total protein content revealed to vary from 16.3g/100g (quinoa Salta) to 13.1g/100g (buckwheat) and lower values were found in rice samples (6.7g/100g). For pseudocereals the most abundant essential AA was leucine. Quinoa-Salta evidences the highest leucine content (1013mg/100g) and the minor methionine content (199mg/100g). Buckwheat was the cereal with the highest phenylalanine content (862mg/100g). Rice (Oryza sativa) presents the lowest content for all AA. Results showed pseudocereals as the best source of AA. EuroFIR guidelines where strictly followed and proved to be a crucial tool to guarantee data interchangeability and comparability.
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Affiliation(s)
- Carla Mota
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal
| | - Mariana Santos
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal
| | - Raul Mauro
- Research Center for Food Technology, Faculty of Engineering University of Jujuy, Argentina
| | - Norma Samman
- Research Center for Food Technology, Faculty of Engineering University of Jujuy, Argentina
| | - Ana Sofia Matos
- UNIDEMI, Departamento de Engenharia Mecânica e Industrial, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Duarte Torres
- Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Departamento de Bioquímica, Faculdade de Medicina da Universidade do Porto (U-38, FCT), Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
| | - Isabel Castanheira
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal.
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Hager AS, Mäkinen OE, Arendt EK. Amylolytic activities and starch reserve mobilization during the germination of quinoa. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2258-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zevallos VF, Herencia LI, Chang F, Donnelly S, Ellis HJ, Ciclitira PJ. Gastrointestinal effects of eating quinoa (Chenopodium quinoa Willd.) in celiac patients. Am J Gastroenterol 2014; 109:270-8. [PMID: 24445568 DOI: 10.1038/ajg.2013.431] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Accepted: 11/05/2013] [Indexed: 12/11/2022]
Abstract
OBJECTIVES Celiac disease is an enteropathy triggered by dietary gluten found in wheat, rye, and barley. Treatment involves a strict gluten-free diet (GFD). Quinoa is a highly nutritive plant from the Andes that has been recommended as part of a GFD. However, in-vitro data suggested that quinoa prolamins can stimulate innate and adaptive immune responses in celiac patients. Therefore, we aimed to evaluate the in-vivo effects of eating quinoa in adult celiac patients. METHODS Nineteen treated celiac patients consumed 50 g of quinoa every day for 6 weeks as part of their usual GFD. We evaluated diet, serology, and gastrointestinal parameters. Furthermore, we carried out detail histological assessment of 10 patients before and after eating quinoa. RESULTS Gastrointestinal parameters were normal. The ratio of villus height to crypt depth improved from slightly below normal values (2.8:1) to normal levels (3:1), surface-enterocyte cell height improved from 28.76 to 29.77 μm and the number of intra-epithelial lymphocytes per 100 enterocytes decreased from 30.3 to 29.7. Median values for all the blood tests remained within normal ranges, although total cholesterol (n=19) decreased from 4.6 to 4.3 mmol/l, low-density lipoprotein decreased from 2.46 to 2.45 mmol/l, high-density lipoprotein decreased from 1.8 to 1.68 mmol/l and triglycerides decreased from 0.80 to 0.79 mmol/l. CONCLUSIONS Addition of quinoa to the GFD of celiac patients was well tolerated and did not exacerbate the condition. There was a positive trend toward improved histological and serological parameters, particularly a mild hypocholesterolemic effect. Overall, this is the first clinical data suggesting that daily 50 g of quinoa for 6 weeks can be safely tolerated by celiac patients. However, further studies are needed to determine the long-term effects of quinoa consumption.
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Affiliation(s)
- Victor F Zevallos
- King's College London, Division of Diabetes and Nutritional Sciences, Department of Gastroenterology, The Rayne Institute (KCL), Gastroenterology Laboratory, London, UK
| | - L Irene Herencia
- Departamento de Producción Vegetal, Universidad Politécnica de Madrid, Spain
| | - Fuju Chang
- Departament of Histopathology, St Thomas' Hospital, London, UK
| | - Suzanne Donnelly
- King's College London, Division of Diabetes and Nutritional Sciences, Department of Gastroenterology, The Rayne Institute (KCL), Gastroenterology Laboratory, London, UK
| | - H Julia Ellis
- King's College London, Division of Diabetes and Nutritional Sciences, Department of Gastroenterology, The Rayne Institute (KCL), Gastroenterology Laboratory, London, UK
| | - Paul J Ciclitira
- King's College London, Division of Diabetes and Nutritional Sciences, Department of Gastroenterology, The Rayne Institute (KCL), Gastroenterology Laboratory, London, UK
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Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C. Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients. Nutrients 2014; 6:575-90. [PMID: 24481131 PMCID: PMC3942718 DOI: 10.3390/nu6020575] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 01/17/2014] [Accepted: 01/17/2014] [Indexed: 11/16/2022] Open
Abstract
The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed.
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Affiliation(s)
- Carmela Lamacchia
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 - Foggia, Italy.
| | - Alessandra Camarca
- Institute of Food Sciences-CNR, Carmen Gianfrani, ISA-CNR, Via Roma 64, 83100 - Avellino, Italy.
| | - Stefania Picascia
- Institute of Food Sciences-CNR, Carmen Gianfrani, ISA-CNR, Via Roma 64, 83100 - Avellino, Italy.
| | - Aldo Di Luccia
- Department of Food Science, University of Foggia, Via Napoli 25, 71100 - Foggia, Italy.
| | - Carmen Gianfrani
- Institute of Food Sciences-CNR, Carmen Gianfrani, ISA-CNR, Via Roma 64, 83100 - Avellino, Italy.
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Lupan I, Sur G, Deleanu D, Cristea V, Samasca G, Makovicky P. Celiac disease microbiota and its applications. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0780-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Ortiz-Sánchez JP, Cabrera-Chávez F, Calderón de la Barca AM. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Nutrients 2013; 5:4174-83. [PMID: 24152750 PMCID: PMC3820067 DOI: 10.3390/nu5104174] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2013] [Revised: 10/02/2013] [Accepted: 10/10/2013] [Indexed: 12/20/2022] Open
Abstract
Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a strict lifelong gluten-free diet. However, in some CD patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory CD or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some CD patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet.
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Affiliation(s)
- Juan P. Ortiz-Sánchez
- Department of Nutrition, Research Center for Food and Development (CIAD, A.C.), Carr. La Victoria, Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mail:
| | - Francisco Cabrera-Chávez
- Nutrition Sciences and Gastronomy Unit, University of Sinaloa, Culiacan, Sinaloa 80019, Mexico; E-Mail:
| | - Ana M. Calderón de la Barca
- Department of Nutrition, Research Center for Food and Development (CIAD, A.C.), Carr. La Victoria, Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mail:
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +52-662-289-2400 (ext. 288); Fax: +52-662-280-0094
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Mäkinen OE, Zannini E, Arendt EK. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:90-95. [PMID: 23386201 DOI: 10.1007/s11130-013-0335-3] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drastic increase of α-amylase activity from 0.3 to 48 U/g, and minor increases in proteolytic and lipolytic activities. Little change was observed in quinoa except a decrease in proteolytic activity from 9.6 to 6.9 U/g. Oat malt addition decreased batter viscosities at both proofing temperature and during heating. These changes led to a decrease in bread density from 0.59 to 0.5 g/ml and the formation of a more open crumb, but overdosing of oat malt deteriorated the product as a result of excessive amylolysis during baking. Quinoa malt had no significant effect on the baking properties due to low α-amylase activity. Despite showing a very different impact on the bread quality, both malts influenced the electrophoretic patterns of rice flour protein similarly. This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation.
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Affiliation(s)
- Outi E Mäkinen
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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Mukisa IM, Porcellato D, Byaruhanga YB, Muyanja CMBK, Rudi K, Langsrud T, Narvhus JA. The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. Int J Food Microbiol 2012; 160:1-10. [PMID: 23141639 DOI: 10.1016/j.ijfoodmicro.2012.09.023] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2012] [Revised: 09/26/2012] [Accepted: 09/30/2012] [Indexed: 10/27/2022]
Abstract
Obushera includes four fermented cereal beverages from Uganda namely: Obutoko, Enturire, Ekitiribita and Obuteire, whose microbial diversity has not hitherto been fully investigated. Knowledge of the microbial diversity and dynamics in these products is crucial for understanding their safety and development of appropriate starter cultures for controlled industrial processing. Culture-dependent and culture-independent techniques including denaturating gradient gel electrophoresis (DGGE) and mixed DNA sequencing of polymerase chain reaction (PCR) amplified ribosomal RNA genes were used to study the bacteria and yeast diversity of Obushera. The pH dropped from 6.0-4.6 to 3.5-4.0 within 1-2 days for Obutoko, Enturire and Obuteire whereas that of Ekitiribita decreased to 4.4 after 4 days. Counts of lactic acid bacteria (LAB) increased from 5.0 to 11.0 log cfug(-1) and yeasts increased from 3.4 to 7.1 log cfug(-1) while coliform counts decreased from 2.0 to <1 log cfug(-1) during four days of fermentation. LAB and yeast isolates were identified by rRNA gene sequence analysis. LAB isolates included: Enterococcus spp., Lactobacillus (Lb.) plantarum, Lb. fermentum, Lb. delbrueckii, Lactococcus lactis, Leuconostoc lactis, Streptococcus (S.) infantarius subsp. infantarius, Pediococcus pentosaceus and Weisella (W.) confusa. DGGE indicated predominance of S. gallolyticus, S. infantarius subsp. infantarius, Lb. fermentum, Lb. delbrueckii, W. confusa, Lb. reuteri, Fructobacillus spp., L. lactis and L. lactis. Yeast isolates included Clavispora lusitaniae, Cyberlindnera fabianii, Issatchenkia orientalis and Saccharomyces cerevisiae. DGGE indicated predominance of S. cerevisiae in Obutoko, Enturire and Obuteire and also detected Pichia spp. and I. orientalis in Obutoko. Obushera produced in the laboratory was initially dominated by Enterobacteriaceae and later by Lactococcus spp. Enterobacteriaceae and Bacillus spp. were also detected in Ekitiribita. Development of starters for Obushera may require combinations of LAB and S. cerevisiae for Obutoko, Enturire and Obuteire and LAB for Ekitiribita.
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Affiliation(s)
- Ivan M Mukisa
- Department of Chemistry, Biotechnology and Food Science (IKBM), Norwegian University of Life Sciences (UMB) P.O.Box 5003, NO-1432 Ås, Norway
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Girma T, Bultosa G, Bussa N. Effect of grain tef [Eragrostis tef(Zucc.) Trotter] flour substitution with flaxseed on quality and functionality ofinjera. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03194.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tewodros Girma
- Department of Food Science and Postharvest Technology; Haramaya University; P.O. Box 138; Dire Dawa, Haramaya; Ethiopia
| | | | - Negussie Bussa
- Medical Faculty; Haramaya University; P.O. Box 138; Dire Dawa, Haramaya; Ethiopia
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Zevallos VF, Ellis HJ, Suligoj T, Herencia LI, Ciclitira PJ. Variable activation of immune response by quinoa (Chenopodium quinoa Willd.) prolamins in celiac disease. Am J Clin Nutr 2012; 96:337-44. [PMID: 22760575 DOI: 10.3945/ajcn.111.030684] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND Celiac disease is an enteropathy triggered by dietary gluten found in wheat, barley, and rye. The current treatment is a strict gluten-free diet. Quinoa is a highly nutritive plant from the Andes, with low concentrations of prolamins, that has been recommended as part of a gluten-free diet; however, few experimental data support this recommendation. OBJECTIVE We aimed to determine the amount of celiac-toxic prolamin epitopes in quinoa cultivars from different regions of the Andes and the ability of these epitopes to activate immune responses in patients with celiac disease. DESIGN The concentration of celiac-toxic epitopes was measured by using murine monoclonal antibodies against gliadin and high-molecular-weight glutenin subunits. Immune response was assessed by proliferation assays of celiac small intestinal T cells/interferon-γ (IFN-γ) and production of IFN-γ/IL-15 after organ culture of celiac duodenal biopsy samples. RESULTS Fifteen quinoa cultivars were tested: 4 cultivars had quantifiable concentrations of celiac-toxic epitopes, but they were below the maximum permitted for a gluten-free food. Cultivars Ayacuchana and Pasankalla stimulated T cell lines at levels similar to those for gliadin and caused secretion of cytokines from cultured biopsy samples at levels comparable with those for gliadin. CONCLUSIONS Most quinoa cultivars do not possess quantifiable amounts of celiac-toxic epitopes. However, 2 cultivars had celiac-toxic epitopes that could activate the adaptive and innate immune responses in some patients with celiac disease. These findings require further investigation in the form of in vivo studies, because quinoa is an important source of nutrients for patients with celiac disease.
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Affiliation(s)
- Victor F Zevallos
- Division of Diabetes and Nutritional Sciences, Department of Gastroenterology, King's College London, United Kingdom
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Marietta EV, Murray JA. Animal models to study gluten sensitivity. Semin Immunopathol 2012; 34:497-511. [PMID: 22572887 PMCID: PMC3410984 DOI: 10.1007/s00281-012-0315-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Accepted: 04/19/2012] [Indexed: 12/13/2022]
Abstract
The initial development and maintenance of tolerance to dietary antigens is a complex process that, when prevented or interrupted, can lead to human disease. Understanding the mechanisms by which tolerance to specific dietary antigens is attained and maintained is crucial to our understanding of the pathogenesis of diseases related to intolerance of specific dietary antigens. Two diseases that are the result of intolerance to a dietary antigen are celiac disease (CD) and dermatitis herpetiformis (DH). Both of these diseases are dependent upon the ingestion of gluten (the protein fraction of wheat, rye, and barley) and manifest in the gastrointestinal tract and skin, respectively. These gluten-sensitive diseases are two examples of how devastating abnormal immune responses to a ubiquitous food can be. The well-recognized risk genotype for both is conferred by either of the HLA class II molecules DQ2 or DQ8. However, only a minority of individuals who carry these molecules will develop either disease. Also of interest is that the age at diagnosis can range from infancy to 70-80 years of age. This would indicate that intolerance to gluten may potentially be the result of two different phenomena. The first would be that, for various reasons, tolerance to gluten never developed in certain individuals, but that for other individuals, prior tolerance to gluten was lost at some point after childhood. Of recent interest is the concept of non-celiac gluten sensitivity, which manifests as chronic digestive or neurologic symptoms due to gluten, but through mechanisms that remain to be elucidated. This review will address how animal models of gluten-sensitive disorders have substantially contributed to a better understanding of how gluten intolerance can arise and cause disease.
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