Results 31 to 40 of about 27,508 (231)

Diversity and Genetic structure of the Spanish collection of durum wheat (Triticum turgidum L) landraces [PDF]

, 2012
The objectives of this study were to assess diversity and genetic structure of a collection of Spanish durum wheat (Triticum turgidum L) landraces, using SSRs, DArTs and gliadin-markers, and to correlate the distribution of diversity with geographic and ...
Ruiz Valcárcel, Magdalena, Giraldo Carbajo, Patricia, Royo, Conchita, Villegas, Dolores, Aranzana, Maria José, Carrillo Becerril, Jose Maria   +5 more
core   +2 more sources

EVALUATION OF GRAIN QUALITY PROPERTIES OF SOME IRAQI AND ICARDA SELECTED DURUM WHEAT CULTIVARS [PDF]

Mesopotamia Journal of Agriculture, 2005
Four samples of Iraqi durum wheat cultivars and six selected varieties of ICARDA were involved in this study, for their grain quality tests and flour rheological properties comparison. Their gliadin electrophoresis was also conducted.
Ahmed Salih Khalaf
doaj   +1 more source

A comparison on the binding mechanisms of zein and gliadin with curcumin to guide the self-assembly of nanoparticles for delivery purpose

Journal of Agriculture and Food Research, 2023
Using prolamins to prepare delivery systems is promising for pharmaceutical and food industries. It is very necessary to find a reliable strategy to probe the assembly-release mechanisms of prolamin-based delivery systems, which could accelerate the ...
Zhangpeng Li, Zile Xiao, Minghao Jiang, Yue Zhang   +3 more
doaj   +1 more source

Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels [PDF]

, 2016
The structure of model gluten protein gels prepared in ethanol/water is investigated by small angle X-ray (SAXS) and neutrons (SANS) scattering. We show that gluten gels display radically different SAXS and SANS profiles when the solvent is (at least ...
Appavou, M-S, Banc, A, Charbonneau, C, Dahesh, M, Fu, Z, Morel, M-H, Ramos, L   +6 more
core   +4 more sources

Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Foods, 2020
Hydrochloric acid (HCl)-treated wheat protein (HWP) is widely used in various products, including foods, cosmetics and shampoos. Recently, immediate hypersensitivity towards facial soap containing HWP has been reported.
Ryosuke Abe, Narumi Matsukaze, Hayato Kobayashi, Yusuke Yamaguchi, Harumi Uto-Kondo, Hitoshi Kumagai, Hitomi Kumagai   +6 more
doaj   +1 more source

Trehalose Modulates Autophagy Process to Counteract Gliadin Cytotoxicity in an In Vitro Celiac Disease Model

Cells, 2019
Celiac disease (CD) is a chronic systemic autoimmune disorder that is triggered by the ingestion of gliadin peptides, the alcohol-soluble fraction of wheat gluten.
Federico Manai, Alberto Azzalin, Martina Morandi, Veronica Riccardi, Lisa Zanoletti, Marco Dei Giudici, Fabio Gabriele, Carolina Martinelli, Mauro Bozzola, Sergio Comincini   +9 more
doaj   +1 more source

Markers of Celiac Disease and Gluten Sensitivity in Children with Autism. [PDF]

PLoS ONE, 2013
Gastrointestinal symptoms are a common feature in children with autism, drawing attention to a potential association with celiac disease or gluten sensitivity. However, studies to date regarding the immune response to gluten in autism and its association
Nga M Lau, Peter H R Green, Annette K Taylor, Dan Hellberg, Mary Ajamian, Caroline Z Tan, Barry E Kosofsky, Joseph J Higgins, Anjali M Rajadhyaksha, Armin Alaedini   +9 more
doaj   +1 more source

Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]

, 2013
Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle, Durrieu, Vanessa, Nesterenko, Alla, Silvestre, Françoise   +3 more
core   +1 more source

Involvement of gliadin, a component of wheat gluten, in increased intestinal permeability leading to non-steroidal anti-inflammatory drug-induced small-intestinal damage.

PLoS ONE, 2019
Gliadin, a component of wheat gluten known to be an important factor in the etiology of celiac disease, is related to several other diseases through its enhancing effect on intestinal paracellular permeability. We investigated the significance of gliadin
Sunao Shimada, Tetsuya Tanigawa, Toshio Watanabe, Akinobu Nakata, Naoki Sugimura, Shigehiro Itani, Akira Higashimori, Yuji Nadatani, Koji Otani, Koichi Taira, Shuhei Hosomi, Yasuaki Nagami, Fumio Tanaka, Noriko Kamata, Hirokazu Yamagami, Masatsugu Shiba, Yasuhiro Fujiwara   +16 more
doaj   +1 more source

Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen [PDF]

, 2018
Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal ...
Cebolla Ramírez, Ángel, Coto, Laura, Moreno Amador, María de Lourdes, Sousa Martín, Carolina   +3 more
core   +1 more source