Coeliac disease

Butterworth, Jeffrey; Los, Louis

doi:10.1016/j.mpmed.2019.02.003

Cited by 5 publications

(6 citation statements)

References 6 publications

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“…Some fermented flour extracts with the selected lactic acid bacteria strains included in the current work, in particular, strains no. 20,24,29,30, and 31, exhibited good inhibitory effect against Aspergillus niger, Penicillium spp., and Aspergillus flavus, used as the indicator fungal strains.…”

Section: Antimicrobial Properties Of Fermented Flour Extracts With Prmentioning

confidence: 97%

“…Nevertheless, the chickpea flour extract fermented with LAB strains no. 20,24,29,41,43, and 44 demonstrated a weak inhibition activity against Penicillium spp.…”

Section: Antimicrobial Properties Of Flours Fermented With Presumptivmentioning

confidence: 99%

“…Gluten-free baking products are not as popular as their gluten-containing counterparts; usually, the former are more expensive and present several disadvantages related to technological, sensorial, and nutritional features. Food scientists try to find innovative solutions to create new gluten-free products such as gluten-free breads, cookies and biscuits, pasta, and beverages [20,21]. To that purpose, healthier gluten-free products could be obtained by innovative approaches that involve the unconventional flours of quinoa, amaranth, and buckwheat or by exploiting the biochemical properties of valuable starter cultures used for substrate fermentations [22][23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

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Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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Section: Antimicrobial Properties Of Fermented Flour Extracts With Prmentioning

confidence: 97%

“…Nevertheless, the chickpea flour extract fermented with LAB strains no. 20,24,29,41,43, and 44 demonstrated a weak inhibition activity against Penicillium spp.…”

Section: Antimicrobial Properties Of Flours Fermented With Presumptivmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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“…Sin embargo, se ha observado que una pequeña cantidad de pacientes al año de haber iniciado la dieta no presentan mejoría. Esto sucede por un lento desarrollo de la mucosa intestinal o por tratarse de una EC de tipo refractaria (13).…”

Section: Evaluación Nutricional De La Dieta Con Y Sin Glutenunclassified

Enfermedad Celíaca más allá de una enteropatía

Morales

Orrego²

2021

Rev.méd.sinerg.

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La enfermedad celíaca (EC) se define como una enteropatía sensible al gluten que se da en personas genéticamente predispuestas. En los últimos años se ha visto un incremento en la prevalencia de los trastornos relacionados con la ingesta de gluten, proteína que se encuentra en diferentes cereales como el trigo, la cebada y el centeno. Es una enfermedad multisistémica y si no es diagnosticada a tiempo, puede cursar con múltiples complicaciones a largo plazo.

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“…CD is a common chronic immune-mediated small bowel enteropathy resulting from gluten exposure in genetically susceptible individuals [ 3 ]. It is generally acknowledged that about 1% of the general population have CD [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

et al. 2020

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The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be greater when this type of nutrition is implemented in prisons due to the limited possibilities of external control, a low catering budget for meals, and insufficiently defined recommendations regulating nutrition for prisoners. The aim of the present study was to assess the nutritional value of GFD and regular diet meals served in some Polish prisons and to compare the values to the dietary reference intake (DRI) standards. Using a specialized computer program, 7-day menus of both types of diet provided in 10 prisons were analyzed. The percentage coverage of the DRI was calculated based on the recommendations of the Polish National Food and Nutrition Institute. GFD was characterized by lower average contents of energy and 11 out of 14 essential nutrients, i.e., protein, carbohydrates, dietary fiber, starch, ash, sodium, calcium, iron, zinc, folate, and vitamin B12. The average content of phosphorus, niacin, and riboflavin in the gluten-free diet was higher than that in the regular diet. It was shown that the meals in GFD and the regular diet did not provide the recommended amounts of calcium (38 and 44% DRI, respectively), vitamin D (29 and 30% DRI), vitamin C (86 and 76% DRI), and folate (51 and 56% DRI). In turn, the supply of sodium, phosphorus, copper, and vitamins A and B6 substantially exceeded the recommended levels. The results indicate a need for greater quality control of GFD meals served in catering facilities. It is also necessary to develop legal provisions that will regulate more specifically the nutrition for prisoners in terms of an adequate supply of minerals and vitamins.

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Coeliac disease

Cited by 5 publications

References 6 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Enfermedad Celíaca más allá de una enteropatía

Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards

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