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Osvaldo N Oliveira - One of the best experts on this subject based on the ideXlab platform.

  • information visualization and feature selection methods applied to detect gliadin in gluten containing Foodstuff with a microfluidic electronic tongue
    ACS Applied Materials & Interfaces, 2017
    Co-Authors: Cristiane M Daikuzono, Flavio M Shimizu, Alexandra Manzoli, Antonio Riul, Maria H O Piazzetta, Angelo L Gobbi, Daniel S Correa, Fernando V Paulovich, Osvaldo N Oliveira
    Abstract:

    The fast growth of celiac disease diagnosis has sparked the production of Gluten-Free Food and the search for reliable methods to detect gluten in Foodstuff. In this paper, we report on a microfluidic electronic tongue (e-tongue) capable of detecting trace amounts of gliadin, a protein of gluten, down to 0.005 mg kg–1 in ethanol solutions, and distinguishing between Gluten-Free and gluten-containing Foodstuff. In some cases, it is even possible to determine whether Gluten-Free Foodstuff has been contaminated with gliadin. That was made possible with an e-tongue comprising four sensing units, three of which made of layer-by-layer (LbL) films of semiconducting polymers deposited onto gold interdigitated electrodes placed inside microchannels. Impedance spectroscopy was employed as the principle of detection, and the electrical capacitance data collected with the e-tongue were treated with information visualization techniques with feature selection for optimizing performance. The sensing units are disposable...

Tamer F. Metwally - One of the best experts on this subject based on the ideXlab platform.

  • COMPARATIVE STUDY ON THE UTILIZATION OF RICE IN PREPARING GLUTEN FREE Food PRODUCTS
    Egyptian Journal of Agricultural Research, 2016
    Co-Authors: Amani A. Metwalli, Tamer F. Metwally
    Abstract:

    This study evaluated agronomic and yield characters, proximate and mineral composition, and functional properties of some rice varieties [Black Rice (BR), Egyptian Yasmine Rice (EYR) and Egyptian Hybrid Rice1(EHR1)]. Results showed that yield attributes characters were significantly varied among the three varieties. There were highly significant differences among the mean values of all cultivars under study regarding all agronomic and yield characters under study in the two seasons. Rice cultivars were significantly differed in all grain quality and cooking characters in the two seasons. Rice varieties have amylose content ranged from 18.06 to 21.48%. Results showed that BR has the highest protein content among the tested rice varieties (10.5%). From results, it is clear that EYR, EHR1 and BR could be considered as good sources of Fe, Mg and Zn in relative to the recommended daily dietary allowances (for children aged 6-59 months). Rice has good functional properties which enhance the nutritional quality of its products. Tortilla chips prepared from BR has the highest protein content (10.6%) while tortilla chips prepared from EHR1 has the lowest protein content (6.75%). In addition, EYR-tortilla chips have the highest overall acceptability score.

Cristiane M Daikuzono - One of the best experts on this subject based on the ideXlab platform.

  • information visualization and feature selection methods applied to detect gliadin in gluten containing Foodstuff with a microfluidic electronic tongue
    ACS Applied Materials & Interfaces, 2017
    Co-Authors: Cristiane M Daikuzono, Flavio M Shimizu, Alexandra Manzoli, Antonio Riul, Maria H O Piazzetta, Angelo L Gobbi, Daniel S Correa, Fernando V Paulovich, Osvaldo N Oliveira
    Abstract:

    The fast growth of celiac disease diagnosis has sparked the production of Gluten-Free Food and the search for reliable methods to detect gluten in Foodstuff. In this paper, we report on a microfluidic electronic tongue (e-tongue) capable of detecting trace amounts of gliadin, a protein of gluten, down to 0.005 mg kg–1 in ethanol solutions, and distinguishing between Gluten-Free and gluten-containing Foodstuff. In some cases, it is even possible to determine whether Gluten-Free Foodstuff has been contaminated with gliadin. That was made possible with an e-tongue comprising four sensing units, three of which made of layer-by-layer (LbL) films of semiconducting polymers deposited onto gold interdigitated electrodes placed inside microchannels. Impedance spectroscopy was employed as the principle of detection, and the electrical capacitance data collected with the e-tongue were treated with information visualization techniques with feature selection for optimizing performance. The sensing units are disposable...

Paul J. Ciclitira - One of the best experts on this subject based on the ideXlab platform.

  • Production of monoclonal antibodies to immunogenic peptides of ω-glaidin/c-hordein and rye-secalin for gluten free Food screening
    IIUM Medical Journal Malaysia, 2020
    Co-Authors: Widya Abd Wahab, H. Julia Ellis, Paul J. Ciclitira
    Abstract:

    Introduction: The ω-glaidin/c-hordein (QPFPQPEQPFPW) and rye-secalin (QPFPQPQQPIPQ) peptides have previously demonstrated immunogenicity in sensitised coeliac T cell lines. The development of monoclonal antibody to those immunogenic peptides is presented with a view of developing an improved enzyme linked immunosorbent assay (ELISA) as a reliable tool to screen the safety of Foods specialised for coeliac disease (CD) patients. Methods: Balb/C mice were fed with gluten free Food. The immunogens were conjugated to purified tuberculin protein derivative (PPD) with glutaraldehyde and emulsified in Freund’s adjuvant. The employed immunization schedule included 3-5 weeks intervals, followed by a final intravenous injection without adjuvant, 3-4 days prior to fusion. Results: The antibody produced was IgM rather than IgG, although the hybridoma was successfully generated. The IgM class antibody is known to be relatively unstable, so could not be used in kits designed for Food screening. Conclusions: The immunogenic peptides could possibly be used to raise monoclonal antibodies for gluten screening. However, a single booster injection might be insufficient to stimulate the spleen directly or the mice should be immunized with higher concentration of immunogen. This could be improved by including multiple booster administrations and increasing the dose.

  • variable activation of immune response by quinoa chenopodium quinoa willd prolamins in celiac disease
    The American Journal of Clinical Nutrition, 2012
    Co-Authors: Victor F Zevallos, Julia H Ellis, Tanja Suligoj, Irene L Herencia, Paul J. Ciclitira
    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 diease. Design: The concentration of celiac-toxic epitopes was measured by using murine monoclonal antibodies against gliadin and highmolecular-weight glutenin subunits. Immune response was assessed by proliferation assays of celiac small intestinal T cells/interferon-g (IFN-g) and production of IFN-g/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 celiactoxic 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. Am J Clin Nutr doi: 10.3945/ajcn.111.030684.

David S. Sanders - One of the best experts on this subject based on the ideXlab platform.

  • Should Gluten-Free Foods be available on prescription?
    BMJ (Clinical research ed.), 2017
    Co-Authors: Matthew Kurien, Sarah Sleet, David S. Sanders, James A Cave
    Abstract:

    Prescriptions improve outcomes for people with coeliac disease, write Matthew Kurien and colleagues , but James Cave lambasts a costly system that frustrates patients and doctors alike The NHS is facing unprecedented financial and operational pressures, with nearly two thirds of trusts in deficit.1 The UK’s healthcare spend as a proportion of gross domestic product is currently lower than that of its western European neighbours, exacerbating these pressures.2 The government has placed the onus of restoring financial balance with healthcare professionals by demanding improvements in productivity, efficiency, and rationing services.1 In this context prescription of Gluten-Free Food might seem like an easy target for clinical commissioning groups (CCGs) trying to contain costs, but it unfairly discriminates against people with coeliac disease. In 2015, England annual prescriptions costs for Gluten-Free Foods were £25.7m (€30m; $32m)—0.3% of the total NHS prescribing budget.3 Currently, about 40% of clinical commissioning groups are restricting or removing Gluten-Free Food prescriptions,4 but Scotland, Wales, and Northern Ireland are not following suit. ### Equality of access A Gluten-Free diet is the only treatment for coeliac disease. Lifelong adherence to the Gluten-Free diet improves quality of life5 and reduces the risk of long term complications such as osteoporosis, vitamin D deficiency, iron deficiency, and (rarely) malignancy. Adhering to this diet is challenging and some evidence suggests it may be improved by access to Gluten-Free Foods on prescription.6 Although Gluten-Free Foods are available in supermarkets, they are often not found in local convenience or budget stores, disadvantaging poorer people and those …

  • Cost and availability of Gluten-Free Food in the UK: in store and online
    Postgraduate medical journal, 2015
    Co-Authors: M Burden, William L. White, Peter D. Mooney, Rebecca J. Blanshard, David R Cambray-deakin, David S. Sanders
    Abstract:

    Objective Coeliac disease (CD) is a lifelong condition requiring strict adherence to a Gluten-Free (GF) diet and good availability of GF Foods is critical to this. Patients with CD from lower socioeconomic groups are recognised to have higher treatment burden and higher Food costs may impact this. Therefore, we aimed to assess the availability and cost of GF Food in supermarkets and via the internet. Design Supermarkets and internet shops delivering to homes in a single city (UK) were analysed between February and March 2014. Stores were identified with comprehensive internet searches. Ten commonly purchased items were analysed for cost and compared with standard non-GF alternatives. Direct measurement of the number of GF Foods available was compared between stores which were categorised according to previously published work. Setting Supermarkets covering the whole of Sheffield, UK. Results None of the budget supermarkets surveyed stocked any GF Foods. Quality and regular supermarkets stocked the greatest range, each stocking a median of 22 (IQR 39) items (p Conclusions There is good availability of GF Food in regular and quality supermarkets as well as online, but it remains significantly more expensive. Budget supermarkets which tend to be frequented by patients from lower socioeconomic classes stocked no GF Foods. This poor availability and added cost is likely to impact on adherence in deprived groups.

  • PTU-156 Cost and availability of Gluten-Free Foods in the uk: in store and online
    Gut, 2015
    Co-Authors: M Burden, William L. White, Peter D. Mooney, Rebecca J. Blanshard, David R Cambray-deakin, David S. Sanders
    Abstract:

    Introduction Coeliac Disease (CD) is an autoimmune condition of the small bowel. A Gluten-Free (GF) diet is the only treatment for CD and with increasing incidence, 1 the demand for GF Food has increased. Prior studies show GF Food is more expensive and high street availability is limited. 2 However this has not been assessed for online GFD. We aimed to assess the availability and cost of GF Foods across a range of supermarkets in a single UK city (Sheffield). We also aimed to assess the impact online retailers had on the GF Food market. Method 67 supermarkets were analysed, including a range of categories, sizes and locations. The total number of GF items which were on sale was counted and 10 items were selected to represent a range of commonly bought GF Foods for which the price and availability was recorded. Where any were found, the price of their gluten-containing counterpart was also recorded. The same factors were then used to assess online retailers. Results Of the 67 supermarkets visited, 27 (40.3%) stocked no GF items, with the remaining 40 (59.7%) stocking at least one. The mean number of GF items sold per store was 30, but this varied greatly by store category and size. None of the budget or corner supermarkets surveyed stocked any GF items. Regular and luxury supermarkets had a greater range (p In terms of the ten items specifically surveyed, 31 (46.3%) stores stocked none of the items, with the remaining 36 (53.7%) stocking at least one. Stores that stocked GF Food had a median of 8 of the 10 specific items available. Overall, GF items cost significantly more than their gluten-containing counterparts, with GF items costing on average 4.1 times more (p All 21 online stores surveyed sold at least one GF item. The average number of GF items sold was 609, compared with 30 for stores (p Conclusion The availability of GF Food in budget supermarkets and corner shops is lacking and GF Food remains significantly more expensive. The greatest availability is online and in larger regular/luxury supermarkets. The issue remains that this could prevent lower socioeconomic groups from fully adhering to a GF diet. Disclosure of interest M. Burden: None Declared, P. Mooney: None Declared, R. Blanshard: None Declared, W. White: None Declared, D. Cambray-Deakin: None Declared, D. Sanders Consultant for: Has received funding from Dr Schar a gluten free Food manufacturer for investigator led studies into coeliac disease. References West J, et al . Incidence and prevalence of celiac disease and dermatitis herpetiformis in the UK over two decades: Population-Based study. Am J Gastroenterol. 2014;109:757–768 Singh J, Whelan K. Limited availability and higher cost of Gluten-Free Foods. J Hum Nutr Diet 2011;24:479–486