Teams of 3–4 physicians were assigned 1–4 CD-related terms. Each team first carried out a literature search (Table 1 ). We searched the entire electronic database PubMed up to January 2011 using the terms of this review as key words. These included: Coeliac disease and these descriptors of CD: asymptomatic, atypical, classical, latent, non-classical, overt, paediatric classical, potential, refractory, silent, subclinical, symptomatic, typical, CD serology, CD autoimmunity, genetically at risk of CD, dermatitis herpetiformis, gluten, gluten ataxia, gluten intolerance, gluten sensitivity, and gliadin-specific antibodies.We restricted most of our review to original papers and reviews. Most papers had been published after 1990. The teams then suggested definitions for each term.
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Chemicals & Drugs
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Amino Acid
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Gluten
Gluten
Gluten is a complex mixture of proteins found in wheat, barley, rye, and other cereal grains.
It plays a crucial role in the elasticity and texture of dough, making it an essential component in many baked goods.
However, for individuals with celiac disease or gluten sensitivty, gluten can trigger an immune response and gastrointestinal symptoms.
Reserch on gluten and its impact on health is an active area of study, with ongoing efforts to understand the mechanisms behind gluten-related disorders and develop effective management strategies.
Experieence the power of PubCompare.ai today to enhance your gluten research and drive breakthroughs.
It plays a crucial role in the elasticity and texture of dough, making it an essential component in many baked goods.
However, for individuals with celiac disease or gluten sensitivty, gluten can trigger an immune response and gastrointestinal symptoms.
Reserch on gluten and its impact on health is an active area of study, with ongoing efforts to understand the mechanisms behind gluten-related disorders and develop effective management strategies.
Experieence the power of PubCompare.ai today to enhance your gluten research and drive breakthroughs.
Most cited protocols related to «Gluten»
Antibodies
Ataxia
Autoimmunity
Celiac Disease
Dermatitis Herpetiformis
Gliadin
Gluten
Hypersensitivity
Physicians
Dermatitis herpetiformis (DH) is the cutaneous manifestation of gluten-sensitive enteropathy precipitated by exposure to dietary gluten.129 (link) It is characterised clinically by herpetiform clusters of intensely itchy urticated papules and small blisters distributed on the extensor aspects of the elbows and knees and over the buttocks and on the scalp. The commonest age of onset is between the third and fourth decade, though the condition may occur at any age after weaning. Male patients are affected twice as often as female patients. For the majority of patients the disease is lifelong with varying periods of activity, potentially due to varying degrees of dietary adherence.
The major diagnostic criterion for diagnosis is the presence of granular IgA deposits in the dermal papillae of uninvolved perilesional skin as shown by direct immunofluorescence, and the diagnosis should not be made unless this has been confirmed.130 (link)
Less than 10% of patients with DH have symptoms or signs of malabsorption but most have evidence of CD that responds to a GFD and relapses on gluten challenge. Patients with DH present with their skin manifestations and are not usually troubled by the underlying small bowel problem at the time of presentation.129 (link)
131 (link) Abnormality of the small intestinal mucosa with either total or subtotal villous atrophy is found in approximately 70% of patients with DH.132 (link) A further 25% have normal villous architecture with increased IELs.
DH shares with CD an increased risk of developing lymphomas but this seems to be confined to those with severe gut involvement. The risk similarly declines with time on a strict GFD.133 (link)
Due to rash and itch, dapsone is often initiated. More than 70% of patients on a strict GFD are however able to slowly wean off dapsone over a period of 24 months.131 (link)
The major diagnostic criterion for diagnosis is the presence of granular IgA deposits in the dermal papillae of uninvolved perilesional skin as shown by direct immunofluorescence, and the diagnosis should not be made unless this has been confirmed.130 (link)
Less than 10% of patients with DH have symptoms or signs of malabsorption but most have evidence of CD that responds to a GFD and relapses on gluten challenge. Patients with DH present with their skin manifestations and are not usually troubled by the underlying small bowel problem at the time of presentation.129 (link)
131 (link) Abnormality of the small intestinal mucosa with either total or subtotal villous atrophy is found in approximately 70% of patients with DH.132 (link) A further 25% have normal villous architecture with increased IELs.
DH shares with CD an increased risk of developing lymphomas but this seems to be confined to those with severe gut involvement. The risk similarly declines with time on a strict GFD.133 (link)
Due to rash and itch, dapsone is often initiated. More than 70% of patients on a strict GFD are however able to slowly wean off dapsone over a period of 24 months.131 (link)
Atrophy
Buttocks
Celiac Disease
Dapsone
Dermatitis Herpetiformis
Diagnosis
Diet
Elbow
Exanthema
Gluten
Immunofluorescence, Direct
Intestinal Mucosa
Intestines, Small
Knee
Lymphoma
Malabsorption Syndrome
Males
Nipples
Patients
Pruritus
Relapse
Scalp
Skin
Skin Manifestations
Woman
Antigens
Autoantibodies
Autoimmune Diseases
BLOOD
Blood Glucose
Child
Childbirth
Diabetes Mellitus
Diabetes Mellitus, Insulin-Dependent
Diagnosis
Dietary Modification
Disease Progression
Ethics Committees, Research
Genotype
Glucose
Glutamate Decarboxylase
Gluten
HLA-DR3 Antigen
HLA-DR Antigens
Hyperglycemia
Infant
Infant, Newborn
Insulin
Insulinoma
Legal Guardians
Mason-Type Diabetes
Mothers
Only Child
Oral Glucose Tolerance Test
Parent
Plasma
Population at Risk
Population Group
zinc transporter 8, human
In both cohorts, diet was assessed in 1986, 1990, 1994, 1998, 2002, 2006, and 2010. For each food item, participants were asked about the frequency with which they consumed a commonly used portion size for each food over the previous year; available responses ranged from never or less than once a month to six or more times a day. We calculated nutrients by using the Harvard T. H. Chan School of Public Health nutrient database, which was updated every two to four years during the period of food frequency questionnaire distribution.19 We used year specific nutrient tables for ingredient level foods. Previous validation studies have shown that the derivation of nutrient values correlates highly with nutrient intake as measured by one week food diaries in women and men.20 (link)
21 (link)
For each of these two cohorts, we derived the quantity of gluten consumed. We calculated the quantity of gluten on the basis of the protein content of wheat, rye, and barley based on recipe ingredient lists from product labels provided by manufacturers or cookbooks in the case of home prepared items. Previous studies have used conversion factors of 75% or 80% when calculating the proportion of protein content that comprises gluten; we used the more conservative estimate of 75%.22 (link)
23 (link)
24 (link) Although gluten’s proportion of total protein may be more variable for rye and barley than for wheat,25 (link) we used the same conversion factor for all three grains, consistent with previous studies.22 (link)
23 (link) Although trace amounts of gluten can be present in oats and in condiments (for example, soy sauce), we did not calculate gluten on the basis of these items as the quantity of gluten is much lower than that in cereals and grains and the contribution to total gluten intake would be negligible.26 (link)
In 1986 the five largest contributors to gluten in both cohorts were dark bread, pasta, cold cereal, white bread, and pizza (supplementary table A). Previous validation studies within these cohorts found that the Pearson correlation coefficients between the number of servings of these items reported on food frequency questionnaires and that reported on seven day dietary records ranged from 0.35 (pasta) to 0.79 (cold cereal) for women and from 0.37 (dark bread) to 0.86 (cold cereal) for men.27 (link)
28 (link) A separate validation study of this food frequency questionnaire found that this method of measuring vegetable (that is, plant based) protein intake, of which gluten is the major contributor, correlated highly with that measured in seven day dietary records (Spearman correlation coefficient 0.66).29
We divided cohort participants into fifths of estimated gluten consumption, according to energy adjusted grams of gluten per day. We obtained energy adjusted values by regression using the residual method, as described previously.30 (link) To quantify long term dietary habits, we used cumulative averages through the questionnaires preceding the diagnosis of coronary heart disease, death, or the end of follow-up.31 (link) For example, we calculated cumulative average estimated gluten intake in 1994 by averaging the daily consumption of gluten reported in 1986, 1990, and 1994. We treated cumulative average estimated gluten intake as a time varying covariate. For participants with missing dietary data, we used the most recent previous dietary response on record. Because the development of a significant illness may cause a major change in dietary habits, and so as to reduce the possibility of reverse causality, we suspended updating dietary response data for participants who developed diabetes, cardiovascular disease (including stroke, angioplasty, or coronary artery bypass graft surgery), or cancer. For such patients, the cumulative average dietary gluten value before the development of this diagnosis was carried forward until the end of follow-up.32 (link)
The primary outcome of incident coronary heart disease consisted of a composite outcome of non-fatal myocardial infarction or fatal myocardial infarction. For all participants who recorded such a diagnosis, we requested and reviewed medical records. We classified myocardial infarctions meeting World Health Organization criteria, which require typical symptoms plus either diagnostic electrocardiographic findings or elevated cardiac enzyme concentrations, as definite, and we considered myocardial infarctions requiring hospital admission and corroborated by phone interview or letter only as probable. Deaths were identified from state vital records and the National Death Index or reported by participants’ next of kin. We classified coronary heart disease deaths by examining autopsy reports, hospital records, or death certificates. Fatal coronary heart disease was confirmed via medical records or autopsy reports or if coronary heart disease was listed as the cause of death on the death certificate and there was previous evidence of coronary heart disease in the medical records. We designated as probable those cases in which coronary heart disease was the underlying cause on the death certificate but no previous knowledge of coronary heart disease was indicated and medical records concerning the death were unavailable. We considered definite and probable myocardial infarction together as our primary outcome, as we have previously found that results were similar when probable cases were excluded.33 (link)
21 (link)
For each of these two cohorts, we derived the quantity of gluten consumed. We calculated the quantity of gluten on the basis of the protein content of wheat, rye, and barley based on recipe ingredient lists from product labels provided by manufacturers or cookbooks in the case of home prepared items. Previous studies have used conversion factors of 75% or 80% when calculating the proportion of protein content that comprises gluten; we used the more conservative estimate of 75%.22 (link)
23 (link)
24 (link) Although gluten’s proportion of total protein may be more variable for rye and barley than for wheat,25 (link) we used the same conversion factor for all three grains, consistent with previous studies.22 (link)
23 (link) Although trace amounts of gluten can be present in oats and in condiments (for example, soy sauce), we did not calculate gluten on the basis of these items as the quantity of gluten is much lower than that in cereals and grains and the contribution to total gluten intake would be negligible.26 (link)
In 1986 the five largest contributors to gluten in both cohorts were dark bread, pasta, cold cereal, white bread, and pizza (supplementary table A). Previous validation studies within these cohorts found that the Pearson correlation coefficients between the number of servings of these items reported on food frequency questionnaires and that reported on seven day dietary records ranged from 0.35 (pasta) to 0.79 (cold cereal) for women and from 0.37 (dark bread) to 0.86 (cold cereal) for men.27 (link)
28 (link) A separate validation study of this food frequency questionnaire found that this method of measuring vegetable (that is, plant based) protein intake, of which gluten is the major contributor, correlated highly with that measured in seven day dietary records (Spearman correlation coefficient 0.66).29
We divided cohort participants into fifths of estimated gluten consumption, according to energy adjusted grams of gluten per day. We obtained energy adjusted values by regression using the residual method, as described previously.30 (link) To quantify long term dietary habits, we used cumulative averages through the questionnaires preceding the diagnosis of coronary heart disease, death, or the end of follow-up.31 (link) For example, we calculated cumulative average estimated gluten intake in 1994 by averaging the daily consumption of gluten reported in 1986, 1990, and 1994. We treated cumulative average estimated gluten intake as a time varying covariate. For participants with missing dietary data, we used the most recent previous dietary response on record. Because the development of a significant illness may cause a major change in dietary habits, and so as to reduce the possibility of reverse causality, we suspended updating dietary response data for participants who developed diabetes, cardiovascular disease (including stroke, angioplasty, or coronary artery bypass graft surgery), or cancer. For such patients, the cumulative average dietary gluten value before the development of this diagnosis was carried forward until the end of follow-up.32 (link)
The primary outcome of incident coronary heart disease consisted of a composite outcome of non-fatal myocardial infarction or fatal myocardial infarction. For all participants who recorded such a diagnosis, we requested and reviewed medical records. We classified myocardial infarctions meeting World Health Organization criteria, which require typical symptoms plus either diagnostic electrocardiographic findings or elevated cardiac enzyme concentrations, as definite, and we considered myocardial infarctions requiring hospital admission and corroborated by phone interview or letter only as probable. Deaths were identified from state vital records and the National Death Index or reported by participants’ next of kin. We classified coronary heart disease deaths by examining autopsy reports, hospital records, or death certificates. Fatal coronary heart disease was confirmed via medical records or autopsy reports or if coronary heart disease was listed as the cause of death on the death certificate and there was previous evidence of coronary heart disease in the medical records. We designated as probable those cases in which coronary heart disease was the underlying cause on the death certificate but no previous knowledge of coronary heart disease was indicated and medical records concerning the death were unavailable. We considered definite and probable myocardial infarction together as our primary outcome, as we have previously found that results were similar when probable cases were excluded.33 (link)
Angioplasty
Autopsy
Bread
Cardiovascular Diseases
Cereals
Cerebrovascular Accident
Common Cold
Condiments
Coronary Artery Bypass Surgery
Diabetes Mellitus
Diagnosis
Diet
Electrocardiography
Enzymes
Fatal Outcome
Food
Food Ingredients
Gluten
Heart
Heart Disease, Coronary
Heart Diseases
Hordeum vulgare
Malignant Neoplasms
Myocardial Infarction
Nutrient Intake
Nutrients
Oats
Pastes
Patients
Plants
Proteins
Protein S
Soy Sauce
Triticum aestivum
Vegetables
Woman
Gliadins and glutenins were extracted from wheat flour using a modified classical Osborne procedure based on protein solubility [16] .
The gliadin fraction from 100 mg of flour was extracted stepwise three times with a 670 µl of 60% (v/v) ethanol, vortexing for 2 min at room temperature (RT) and continued with incubation at RT 10 min with shaking. Samples were centrifuged at 6,000 x g. for 20 min, supernatants were collected and mixed all together. Glutenin fraction was extracted from the insoluble pellet stepwise two times with 500 µl of 50% (v/v) 1-propanol, 2 M urea, 0.05 M Tris-HCl (pH 7.5) and 2% (w/v) DTT, vortexing for 2 min at RT and incubation for 15 min at 60°C with shaking. Samples were centrifuged at 6,000 x g. for 20 min, supernatants were collected, mixed all together and filtered through a 0.45 µm nylon filter (Teknokroma). Gliadin (40 µl) and glutenin (40 µl) extracts were applied to a 300SB-C8 reverse phase analytical column (4.6×250 mm, 5 µm particle size, 300 Å pore size; Agilent Technologies) using a 1200 Series Quaternary LC System liquid chromatograph (Agilent Technologies) with a DAD UV-V detector, as described in [13] , [16] . Quantitative determination of gluten protein types in wheat flour was carried out by RP-HPLC. Absorbance was monitored with the DAD UV-V module at 210 nm. The integration procedure was handled automatically by the software with some minor manual adjustment. Absolute amounts of gliadin and glutenin fractions were determined using bovine serum albumin (BSA; BSA ≥98%, fraction V. Sigma-Aldrich, St Louis, MO, cat. no. A3294) as protein standard. Three independent repetitions were carried out for each transgenic line and control.
The gliadin fraction from 100 mg of flour was extracted stepwise three times with a 670 µl of 60% (v/v) ethanol, vortexing for 2 min at room temperature (RT) and continued with incubation at RT 10 min with shaking. Samples were centrifuged at 6,000 x g. for 20 min, supernatants were collected and mixed all together. Glutenin fraction was extracted from the insoluble pellet stepwise two times with 500 µl of 50% (v/v) 1-propanol, 2 M urea, 0.05 M Tris-HCl (pH 7.5) and 2% (w/v) DTT, vortexing for 2 min at RT and incubation for 15 min at 60°C with shaking. Samples were centrifuged at 6,000 x g. for 20 min, supernatants were collected, mixed all together and filtered through a 0.45 µm nylon filter (Teknokroma). Gliadin (40 µl) and glutenin (40 µl) extracts were applied to a 300SB-C8 reverse phase analytical column (4.6×250 mm, 5 µm particle size, 300 Å pore size; Agilent Technologies) using a 1200 Series Quaternary LC System liquid chromatograph (Agilent Technologies) with a DAD UV-V detector, as described in [13] , [16] . Quantitative determination of gluten protein types in wheat flour was carried out by RP-HPLC. Absorbance was monitored with the DAD UV-V module at 210 nm. The integration procedure was handled automatically by the software with some minor manual adjustment. Absolute amounts of gliadin and glutenin fractions were determined using bovine serum albumin (BSA; BSA ≥98%, fraction V. Sigma-Aldrich, St Louis, MO, cat. no. A3294) as protein standard. Three independent repetitions were carried out for each transgenic line and control.
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1-Propanol
Animals, Transgenic
Ethanol
Flour
Gliadin
Gluten
glutenin
High-Performance Liquid Chromatographies
Liquid Chromatography
Nylons
Proteins
Serum Albumin, Bovine
Tromethamine
Urea
Wheat Flour
Most recents protocols related to «Gluten»
Example 9
Gluten-free composite plant-MCT flour is made by replacing the gluten flour in Examples 1-7 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tigernut flour, soy flour, potato flour, millet flour, or quinoa flour.
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Amaranth Dye
Buckwheat
Chickpea
Corn Flour
Eragrostis
Flour
Food
Gluten
Gluten-Free Diet
Manihot
Manihot esculenta
Maranta
Millets
Plants
Potato Flour
Quinoa
Rice Flour
Sorghum
Example 10
Reduced gluten and reduced carbohydrate composite plant-MCT flour is made by replacing 5-50% of the gluten flour in Examples 1-7 with one or more gluten-free and low carbohydrate flours selected from coconut flour, almond flour, peanut flour, sesame flour, sunflower seed flower, hazelnut flour, walnut flour, soy flour, chickpea flour, flaxseed (linseed) flour, fava bean flour, pumpkin seed flour, lupine flour, red lentil flour, or white bran flour.
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Almond Flour
Arachis hypogaea
Carbohydrates
Chickpea
Coconut
Flour
Food
Gluten
Gluten-Free Diet
Hazelnuts
Helianthus annuus
Juglans
Lentils
Lupinus
Plants
Pumpkins
Sesame
Vicia faba
Example 3
Unsorted, dried and particulated bakery residual was mixed with rheology modifiers, retrogradation preventing agents, preservatives and salt until obtaining a homogenous mixture, according to the composition shown in Table 3A. The mixture was placed in a mixing bowl in a warm water bath (˜90° C.), and water was added gradually under mixing conditions for at least 10 minutes, until the temperature of the composition reached about 60° C. The playdough was then kneaded for at least 5 minutes, and then left to cool to room temperature, covered. Representative pictures of the playdough on this Example are shown in
As can be seen, while the complex viscosity of Compositions 4-8 is somewhat higher than, the compositions showed pseudoplastic behavior similar to those of the Reference commercial product, with very similar sensorial properties compared to the Reference commercial product.
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Amylopectin
Bath
borax
Chlorides
COMP protocol
Figs
Gluten
glyceryl monostearate
Homozygote
methylparaben
methylparaben, sodium salt
Pharmaceutical Preservatives
Sodium Chloride
Solanum tuberosum
Starch
Vegetable Oils
Viscosity
Vision
Example 8
Reduced gluten composite plant-MCT flour is made by replacing 5-50% of the gluten flour in Examples 1-7 with one or more gluten-free flours selected from oat flour, corn flour, white rice flour, buckwheat flour, sorghum flour, amaranth flour, teff flour, arrowroot flour, brown rice flour, chickpea flour, tapioca flour, cassava flour, tigernut flour, soy flour, potato flour, millet flour, or quinoa flour.
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Amaranth Dye
Buckwheat
Chickpea
Corn Flour
Eragrostis
Flour
Food
Gluten
Gluten-Free Diet
Manihot
Manihot esculenta
Maranta
Millets
Plants
Potato Flour
Quinoa
Rice Flour
Sorghum
Wheat gluten obtained from ‘Bainong 207,’ Xinxiang Nongle Seed Industry Co., Ltd. (Xinxiang, China). Bacillus subtilis B53 is a laboratory preservation strain (Henan Province Industrial microbial species Preservation Center). SDS-PAGE kit was purchased from Solarbio (Wuhan, China). BCA protein assay kit was obtained from Glpbio (lot no. GK10009, Shanghai, China). All aqueous solutions were prepared with ultrapure water. All the chemicals used in this study were of analytical grade.
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Bacillus subtilis
Biological Assay
Biologic Preservation
Gluten
Proteins
SDS-PAGE
Strains
Triticum aestivum
Top products related to «Gluten»
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The Farinograph is a laboratory instrument used to measure the mixing and rheological properties of dough. It provides data on the water absorption, dough development time, dough stability, and other key characteristics of a flour sample.
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The Glutomatic 2200 is a laboratory instrument designed to measure the gluten content in wheat flour. It provides an automated and standardized approach to determine the gluten strength and quality of flour samples.
Sourced in Germany
The GlutoPeak is a lab equipment product developed by Brabender. It is designed to measure the viscoelastic properties of dough or other similar materials. The device provides data on gluten development and aggregation behavior.
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Pepsin is a proteolytic enzyme produced by the chief cells in the stomach lining. It functions to break down proteins into smaller peptides during the digestive process.
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RIDASCREEN® Gliadin competitive is a quantitative enzyme-linked immunosorbent assay (ELISA) for the determination of gliadin in various food and feed samples.
Sourced in United States
Gluten is a laboratory equipment product used for the detection and analysis of gluten in food samples. It serves as a tool for conducting gluten-related tests and measurements in a controlled laboratory environment.
Sourced in Sweden
The Glutomatic System is a laboratory equipment designed to measure the gluten content in wheat and other cereal grains. The system provides an automated and standardized method for determining the gluten content, which is an important characteristic for various food and agricultural applications.
Sourced in United States
Wheat gluten is a lab equipment product used to study the properties and behavior of gluten, a protein found in wheat and other cereal grains. It provides a standardized and consistent material for analysis and testing purposes.
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Sodium hydroxide is a chemical compound with the formula NaOH. It is a white, odorless, crystalline solid that is highly soluble in water and is a strong base. It is commonly used in various laboratory applications as a reagent.
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DPPH is a chemical compound used as a free radical scavenger in various analytical techniques. It is commonly used to assess the antioxidant activity of substances. The core function of DPPH is to serve as a stable free radical that can be reduced, resulting in a color change that can be measured spectrophotometrically.
More about "Gluten"
Gluten, a complex mixture of proteins found in wheat, barley, rye, and other cereal grains, plays a crucial role in the elasticity and texture of dough, making it an essential component in many baked goods.
However, for individuals with celiac disease or gluten sensitivity, gluten can trigger an immune response and gastrointestinal symptoms.
Research on gluten and its impact on health is an active area of study, with ongoing efforts to understand the mechanisms behind gluten-related disorders and develop effective management strategies.
Farinograph and Glutomatic 2200 are analytical tools used to measure the physical properties of gluten, while GlutoPeak is a rapid method for assessing gluten quality.
Pepsin, a digestive enzyme, is often used in the study of gluten digestion, and RIDASCREEN® Gliadin competitive is an ELISA-based test for detecting gluten proteins.
Wheat gluten, the primary form of gluten, is composed of gliadin and glutenin proteins.
Sodium hydroxide is sometimes used in the extraction and analysis of gluten.
DPPH, a stable free radical, is employed in antioxidant assays to evaluate the potential health benefits of gluten-free products.
PubCompare.ai is a powerful platform that enhances gluten research reproducibility through AI-driven protocol comparison.
By locating the best protocols and products from literature, pre-prints, and patents, PubCompare.ai simplifies your gluten research and drives breakthroughs.
Experieence the power of PubCompare.ai today and unlock new insights in the field of gluten research.
However, for individuals with celiac disease or gluten sensitivity, gluten can trigger an immune response and gastrointestinal symptoms.
Research on gluten and its impact on health is an active area of study, with ongoing efforts to understand the mechanisms behind gluten-related disorders and develop effective management strategies.
Farinograph and Glutomatic 2200 are analytical tools used to measure the physical properties of gluten, while GlutoPeak is a rapid method for assessing gluten quality.
Pepsin, a digestive enzyme, is often used in the study of gluten digestion, and RIDASCREEN® Gliadin competitive is an ELISA-based test for detecting gluten proteins.
Wheat gluten, the primary form of gluten, is composed of gliadin and glutenin proteins.
Sodium hydroxide is sometimes used in the extraction and analysis of gluten.
DPPH, a stable free radical, is employed in antioxidant assays to evaluate the potential health benefits of gluten-free products.
PubCompare.ai is a powerful platform that enhances gluten research reproducibility through AI-driven protocol comparison.
By locating the best protocols and products from literature, pre-prints, and patents, PubCompare.ai simplifies your gluten research and drives breakthroughs.
Experieence the power of PubCompare.ai today and unlock new insights in the field of gluten research.