Can dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answer
| Autor: | David Lafond, Arthur S. Tatham, M. Samil Kök, Stephen E. Harding, Richard B. Gillis, Shirley Ang, Gary G. Adams |
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| Přispěvatelé: | BAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kök, Muhammed Şamil |
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Population
Biophysics Protein-polysaccharide Interactions Disease T cell response SAFER Environmental health Gluten Intolerance Correspondence Medicine Protein-polysaccharide interactions education Gluten intolerance lcsh:QH301-705.5 education.field_of_study Dietary fibres business.industry Dietary fibre Dietary Fibres lcsh:QC1-999 Biotechnology lcsh:Biology (General) T-cell response Food products Gluten free business T-cell Response lcsh:Physics |
| Zdroj: | BMC Biophysics, Vol 5, Iss 1, p 10 (2012) BMC Biophysics |
| ISSN: | 2046-1682 |
| Popis: | WOS:000311932100001 PubMed: 22594658 Gluten intolerance is a condition which affects an increasing percentage of the world's population and for which the only current treatment is a restrictive gluten free diet. However could the inclusion of a particular polysaccharide, or blends of different types, help with the provision of 'safer' foods for those individuals who suffer from this condition? We review the current knowledge on the prevalence, clinical symptoms and treatment of gluten intolerance, and the use and properties of the allergens responsible. We consider the potential for dietary fibre polysaccharides to sequester peptides that are responsible for activation of the disease in susceptible individuals, and consider the potential of co-sedimentation in the analytical ultracentrifuge as a molecular probe for finding interactions strong enough to be considered as useful. |
| Databáze: | OpenAIRE |
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