English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/101188
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies

AutorGil Humanes, Javier ; Pistón, Fernando ; Altamirano Fortoul, Rossana ; Real, Ana; Comino, Isabel; Sousa Martín, Carolina; Rosell, Cristina M. ; Barro Losada, Francisco
Fecha de publicación12-mar-2014
EditorPublic Library of Science
CitaciónPLoS ONE 9(3): e90898 (2014)
ResumenWheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world. © 2014 Gil-Humanes et al.
Versión del editorhttp://dx.doi.org/10.1371/journal.pone.0090898
URIhttp://hdl.handle.net/10261/101188
DOI10.1371/journal.pone.0090898
Identificadoresdoi: 10.1371/journal.pone.0090898
issn: 1932-6203
Aparece en las colecciones: (IATA) Artículos
(IAS) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
reduced_gliadin_Gil.pdf6,26 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.