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Herbert Wieser - One of the best experts on this subject based on the ideXlab platform.
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gluten and Wheat sensitivities an overview
Journal of Cereal Science, 2016Co-Authors: Katharina Anne Scherf, Peter Koehler, Herbert WieserAbstract:Wheat Products are important staple foods worldwide. However, a small portion of the population has to avoid Wheat-containing foods because of harmful immune responses. Countless studies have demonstrated that the storage (gluten) proteins of Wheat are major causative agents for Wheat-dependent immune-mediated disorders. The unique structural features of gluten proteins are long repetitive amino acid sequences rich in glutamine and proline. These sequence sections are involved in most Wheat sensitivities. Corresponding homologous sequence sections of rye and barley proteins may also be harmful, but relevant studies are rare. Wheat sensitivities can be classified into three main forms: autoimmunogenic sensitivities including coeliac disease, dermatitis herpetiformis, and gluten ataxia; allergic sensitivities including immediate Wheat allergy, Wheat-dependent exercise-induced anaphylaxis, respiratory allergy, and contact urticaria; and non-coeliac gluten sensitivity. The presented overview summarizes our current knowledge of gluten protein structures related to Wheat sensitivities and the epidemiological, clinical, and pathogenic differences between these immune-mediated disorders.
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Wheat dependent exercise induced anaphylaxis
Clinical & Experimental Allergy, 2016Co-Authors: Katharina Anne Scherf, Knut Brockow, Tilo Biedermann, Peter Koehler, Herbert WieserAbstract:Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a rare, but potentially severe food allergy exclusively occurring when Wheat ingestion is accompanied by augmenting cofactors. It is clinically characterized by anaphylactic reactions ranging from urticaria and angioedema to dyspnoea, hypotension, collapse, and shock. WDEIA usually develops after ingestion of Wheat Products followed by physical exercise. Other cofactors are acetylsalicylic acid and other non-steroidal anti-inflammatory drugs, alcohol, and infections. The precise mechanisms of WDEIA remain unclear; exercise and other cofactors might increase gastrointestinal allergen permeability and osmolality, redistribute blood flow, or lower the threshold for IgE-mediated mast cell degranulation. Among Wheat proteins, ω5-gliadin and high-molecular-weight glutenin subunits have been reported to be the major allergens. In some patients, WDEIA has been discussed to be caused by epicutaneous sensitization with hydrolysed Wheat gluten included in cosmetics. Diagnosis is made based on the patient's history in combination with allergy skin testing, determination of Wheat-specific IgE serum antibodies, basophil activation test, histamine release test, and/or exercise challenge test. Acute treatment includes application of adrenaline or antihistamines. The most reliable prophylaxis of WDEIA is a gluten-free diet. In less severe cases, a strict limitation of Wheat ingestion before exercise and avoidance of other cofactors may be sufficient.
Katharina Anne Scherf - One of the best experts on this subject based on the ideXlab platform.
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Cofactors of Wheat-dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers
Clinical and Translational Allergy, 2019Co-Authors: Katharina Anne Scherf, Ann-christin Lindenau, Izaskun García-mantrana, Dirk Tomsitz, Claudia Kugler, Luzia Valentini, Maria Carmen Collado, Morten Christensen, Tilo Biedermann, Knut BrockowAbstract:Background In Wheat-dependent exercise-induced anaphylaxis (WDEIA), cofactors such as exercise, acetylsalicylic acid (ASA), alcohol or unfavorable climatic conditions are required to elicit a reaction to Wheat Products. The mechanism of action of these cofactors is unknown, but an increase of gliadin absorption has been speculated. Our objectives were to study gliadin absorption with and without cofactors and to correlate plasma gliadin levels with factors influencing protein absorption in healthy volunteers. Methods Twelve healthy probands (six males, six females; aged 20–56 years) ingested 32 g of gluten without any cofactor or in combination with cofactors aerobic and anaerobic exercise, ASA, alcohol and pantoprazole. Gliadin serum levels were measured up to 120 min afterwards and the intestinal barrier function protein zonulin in stool was collected before and after the procedure; both were measured by ELISA. Stool microbiota profile was obtained by 16S gene sequencing. Results Within 15 min after gluten intake, gliadin concentrations in blood serum increased from baseline in all subjects reaching highly variable peak levels after 15–90 min. Addition of cofactors did not lead to substantially higher gliadin levels, although variability of levels was higher with differences between individuals (p
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gluten and Wheat sensitivities an overview
Journal of Cereal Science, 2016Co-Authors: Katharina Anne Scherf, Peter Koehler, Herbert WieserAbstract:Wheat Products are important staple foods worldwide. However, a small portion of the population has to avoid Wheat-containing foods because of harmful immune responses. Countless studies have demonstrated that the storage (gluten) proteins of Wheat are major causative agents for Wheat-dependent immune-mediated disorders. The unique structural features of gluten proteins are long repetitive amino acid sequences rich in glutamine and proline. These sequence sections are involved in most Wheat sensitivities. Corresponding homologous sequence sections of rye and barley proteins may also be harmful, but relevant studies are rare. Wheat sensitivities can be classified into three main forms: autoimmunogenic sensitivities including coeliac disease, dermatitis herpetiformis, and gluten ataxia; allergic sensitivities including immediate Wheat allergy, Wheat-dependent exercise-induced anaphylaxis, respiratory allergy, and contact urticaria; and non-coeliac gluten sensitivity. The presented overview summarizes our current knowledge of gluten protein structures related to Wheat sensitivities and the epidemiological, clinical, and pathogenic differences between these immune-mediated disorders.
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Wheat dependent exercise induced anaphylaxis
Clinical & Experimental Allergy, 2016Co-Authors: Katharina Anne Scherf, Knut Brockow, Tilo Biedermann, Peter Koehler, Herbert WieserAbstract:Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a rare, but potentially severe food allergy exclusively occurring when Wheat ingestion is accompanied by augmenting cofactors. It is clinically characterized by anaphylactic reactions ranging from urticaria and angioedema to dyspnoea, hypotension, collapse, and shock. WDEIA usually develops after ingestion of Wheat Products followed by physical exercise. Other cofactors are acetylsalicylic acid and other non-steroidal anti-inflammatory drugs, alcohol, and infections. The precise mechanisms of WDEIA remain unclear; exercise and other cofactors might increase gastrointestinal allergen permeability and osmolality, redistribute blood flow, or lower the threshold for IgE-mediated mast cell degranulation. Among Wheat proteins, ω5-gliadin and high-molecular-weight glutenin subunits have been reported to be the major allergens. In some patients, WDEIA has been discussed to be caused by epicutaneous sensitization with hydrolysed Wheat gluten included in cosmetics. Diagnosis is made based on the patient's history in combination with allergy skin testing, determination of Wheat-specific IgE serum antibodies, basophil activation test, histamine release test, and/or exercise challenge test. Acute treatment includes application of adrenaline or antihistamines. The most reliable prophylaxis of WDEIA is a gluten-free diet. In less severe cases, a strict limitation of Wheat ingestion before exercise and avoidance of other cofactors may be sufficient.
Claes Hallert - One of the best experts on this subject based on the ideXlab platform.
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oat bran increased fecal butyrate and prevented gastrointestinal symptoms in patients with quiescent ulcerative colitis randomized controlled trial
Crohn's & Colitis 360, 2020Co-Authors: Margareta Nyman, Thao Duy Nguyen, Ola Wikman, Henrik Hjortswang, Claes HallertAbstract:Background Oat bran specifically increases colon butyrate concentrations and could therefore affect the progress of the disease in patients with ulcerative colitis (UC). Methods Patients with UC in remission were enrolled in a controlled multicenter study and randomized to eat oat bran or low-fiber Wheat Products. Results Ninety-four of the enrolled patients (n = 47 for both groups) completed the 24-week study. The oat bran group had significantly (P < 0.05) higher fecal butyrate concentrations and lower serum LDL levels, while deterioration of gastrointestinal symptoms was prevented, and subjective health maintained. The control diet significantly (P < 0.05) increased obstipation, reflux, and the symptom burden and had no effects on butyrate or LDL-cholesterol. The relapse rate was the same for both diets. Conclusions Oat bran was well tolerated when given to patients with quiescent UC. (Less)
Eishin Morita - One of the best experts on this subject based on the ideXlab platform.
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Wheat dependent exercise induced anaphylaxis sensitized with hydrolyzed Wheat protein in soap
Allergology International, 2012Co-Authors: Yuko Chinuki, Eishin MoritaAbstract:Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a specific form of Wheat allergy typically induced by exercise after ingestion of Wheat Products. Wheat ω-5 gliadin is a major allergen associated with conventional WDEIA, and detection of serum immunoglobulin E (IgE) specific to recombinant ω-5 gliadin is a reliable method for its diagnosis. Recently, an increased incidence of a new subtype of WDEIA, which is likely to be sensitized via a percutaneous and/or rhinoconjunctival route to hydrolyzed Wheat protein (HWP), has been observed. All of the patients with this new subtype had used the same brand of soap, which contained HWP. Approximately half of these patients developed contact allergy several months later and subsequently developed WDEIA. In each of these patients, contact allergy with soap exposure preceded food ingestion-induced reactions. Other patients directly developed generalized symptoms upon ingestion of Wheat Products. The predominant observed symptom of the new WDEIA subtype was angioedema of the eyelids; a number of patients developed anaphylaxis. This new subtype of WDEIA has little serum ω-5 gliadin-specific serum IgE.
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identification of the ige binding epitope in ω 5 gliadin a major allergen in Wheat dependent exercise induced anaphylaxis
Journal of Biological Chemistry, 2004Co-Authors: Hiroaki Matsuo, Eishin Morita, Arthur Sydney Tatham, Kenichi Morimoto, Tatsuya Horikawa, Hiroyuki Osuna, Zenro Ikezawa, Sakae Kaneko, Kunie Kohno, Satoshi DekioAbstract:Abstract Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a severe IgE-mediated allergic reaction provoked by the combination of Wheat-ingestion with intensive physical exercise over the next few hours. Among Wheat proteins, ω-5 gliadin, which is one of the components of fast ω-gliadin, has been reported as a major allergen in the anaphylaxis. In this study, we detected IgE-binding epitopes within the primary sequence of ω-5 gliadin using arrays of overlapping peptides synthesized on derivatized cellulose membranes. Sera from four patients with WDEIA having specific IgE to the fast ω-gliadin were used to probe the membrane. Seven epitopes, QQIPQQQ, QQLPQQQ, QQFPQQQ, QQSPEQQ, QQSPQQQ, QQYPQQQ, and PYPP, were detected within the primary sequence of ω-5 gliadin. By using sera of 15 patients, 4 of them, QQIPQQQ, QQFPQQQ, QQSPEQQ, and QQSPQQQ, were found to be dominant epitopes. Mutational analysis of the QQIPQQQ and QQFPQQQ indicated that amino acids at positions Gln1, Pro4, Gln5, Gln6, and Gln7 were critical for IgE binding. These results will provide a useful tool for developing safer Wheat Products in addition to diagnostic and immunotherapy techniques for WDEIA.
Rikard Landberg - One of the best experts on this subject based on the ideXlab platform.
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a hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined Wheat a parallel randomized controlled trial in adults with overweight and obesity the ryeweight study
Clinical nutrition ESPEN, 2021Co-Authors: Kia Noehr Iversen, Frida Carlsson, Angeta Andersson, Karl Michaelsson, Maud Langton, Ulf Riserus, Per M Hellstrom, Rikard LandbergAbstract:Background and aim: A high intake of whole grain foods is inversely associated with body mass index (BMI) and body fat in observational studies, but mixed results have been found in interventional studies. Among whole grains, rye is the richest source of dietary fiber and meals containing high-fiber rye foods have shown increased satiety up to 8 h, compared to meals containing refined Wheat Products. The aim of the study was to determine the effect of consuming high fiber rye Products, compared to refined Wheat Products, on body weight and body fat loss in the context of an energy restricted diet. Methods: After a 2-week run-in period, 242 males and females with overweight or obesity (BMI 27–35 kg/m2), aged 30–70 years, were randomized (1:1) to consume high fiber rye Products or refined Wheat Products for 12 weeks, while adhering to a hypocaloric diet. At week 0, week 6 and week 12 body weight and body composition (dual energy x-ray absorptiometry) was measured and fasting blood samples were collected. Subjective appetite was evaluated for 14 h at week 0, 6 and 12. Results: After 12 weeks the participants in the rye group had lost 1.08 kg body weight and 0.54% body fat more than the Wheat group (95% confidence interval (CI): 0.36; 1.80, p < 0.01 and 0.05; 1.03, p = 0.03, respectively). C-reactive protein was 28% lower in the rye vs Wheat group after 12 weeks of intervention (CI: 7; 53, p < 0.01). There were no consistent group differences on subjective appetite or on other cardiometabolic risk markers. Conclusion: Consumption of high fiber rye Products as part of a hypocaloric diet for 12 weeks caused a greater weight loss and body fat loss, as well as reduction in C-reactive protein, compared to refined Wheat. The difference in weight loss could not be linked to differences in appetite response. Clinical trial registration: www.clinicaltrials.gov, Identifier: NCT03097237.
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alkylresorcinols in swedish cereal food Products
Journal of Food Composition and Analysis, 2012Co-Authors: Caroline Menzel, Afaf Kamaleldin, Per Aman, Matti Marklund, Agneta Andersson, Rikard LandbergAbstract:In this study alkylresorcinol (AR) content and homologue composition was determined in 159 cereal Products commonly consumed in Sweden. Food items were sorted into seven groups including soft bread, crisp bread, breakfast cereals, pasta, flour, cookies and other cereal Products with varying content of rye, Wheat, oat, corn, rice and maize. The analyzed total AR content ranged from not detectable to 4178 μg/g (fresh weight). Bran and whole grain (WG) items showed highest AR contents and were comparable to previous reports. The AR content was strongly correlated with WG content from rye and Wheat cereals (r = 0.80, P < 0.001), the main source of AR. In addition, the calculated ratio of the homologues C17:0 and C21:0, which was previously reported to distinguish between rye and Wheat Products, was associated to the proportion of rye content in WG of Wheat and rye (r = 0.83, P < 0.001). The data from the present study can be used to estimate AR intake from WG of rye and Wheat in the Swedish population and the results indicated that WG content from rye and Wheat may be predicted by using AR content and homologue composition in cereal Products.
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reproducibility of plasma alkylresorcinols during a 6 week rye intervention study in men with prostate cancer
Journal of Nutrition, 2009Co-Authors: Rikard Landberg, Afaf Kamaleldin, Swenolof Andersson, Janerik Johansson, Jiexian Zhang, Goran Hallmans, Per AmanAbstract:Alkylresorcinols (AR), phenolic lipids exclusively present in the outer parts of Wheat and rye grains, have been proposed as concentration biomarkers of whole-grain Wheat and rye intake. A key feature of a good biomarker is high reproducibility, which indicates how accurately a single sample reflects the true mean biomarker concentration caused by a certain intake. In this study, the short- to medium-term reproducibility of plasma AR was determined using samples from a crossover intervention study, where men with prostate cancer (n = 17) were fed rye whole-grain/bran or refined Wheat Products for 6-wk periods. AR homologs C17:0 and C21:0 differed between the treatments (P < 0.001). The reproducibility determined by the intraclass correlation coefficient (ICC) was high (intervention period 1: ICC = 0.90 [95% CI = 0.82-0.98], intervention period 2: ICC = 0.88 [95% CI = 0.78-0.98]). The results show that a single fasting plasma sample could be used to estimate the mean plasma AR concentration during a 6-wk intervention period with constant intake at a precision of +/- 20% (80% CI). This suggests that the plasma AR concentration can be used as a reliable short- to medium-term biomarker for whole-grain Wheat and rye under intervention conditions where intake is kept constant.
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Alkylresorcinol content and homologue composition in durum Wheat (Triticum durum) kernels and pasta Products.
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Rikard Landberg, Afaf Kamal-eldin, Roger AnderssonAbstract:The total alkylresorcinol (AR) content and relative homologue composition of 21 durum Wheat (Triticum durum) kernel samples, as well as 5 pasta Products and the corresponding flour mixtures, were determined. Durum Wheat contained on average 455 μg/g ARs, and the average relative homologue composition was C17:0 (0.4%), C19:0 (14%), C21:0 (58%), C23:0 (21%), and C25:0 (6.5%). The homologue composition was found to be relatively consistent among samples, with durum Wheat being different from common Wheat by having a higher proportion of the longer homologues. No differences in content or homologue composition were observed in pasta Products compared to flour ingredients, showing that alkylresorcinols are stable during pasta processing. The ratio of the homologues C17:0 to C21:0 was ≤0.02 for whole grain durum Wheat Products, which is different from those of common Wheat (0.1) and rye (0.9). Keywords: Alkylresorcinols; durum Wheat; Triticum durum; whole grain; pasta; cereals; biomarker
