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Study of Chemical, Biochemical and Technological characteristics of Gluten FriendlyTM grains of cereals and derived products
Full text linkLa tecnologia "Gluten Friendly TM" è un metodo per la detossificazione delle proteine del glutine dalla granella dei cereali, in particolare dai semi di grano, finalizzato all'ottenimento di farine detossificate per la preparazione di pane e prodotti a base di grano, preferibilmente adatti all'alimentazione di pazienti con malattia celiaca, ma adeguati anche per le proprie caratteristiche organolettiche, per l'alimentazione di tutta la popolazione. Questo è un metodo brevettato italiano n °: 0001414717, anch'esso depositato in base al Trattato di cooperazione in materia di brevetti, la domanda n. PCT / IB2013 / 000797 e pubblicato in Europa come EP 2903453 A1 e intitolato "Metodo di detossificazione delle proteine del glutine dai semi di cereali". Questa tecnologia implica l'applicazione di energia a microonde per alcuni secondi ai semi di grano idratati prima della molitura per raggiungere una temperatura elevata per un breve periodo di tempo in modo da indurre cambiamenti nelle proteine che riducono l'immunogenicità in vitro degli epitopi più comuni coinvolti nella malattia celiaca. (Lamacchia et al., 2015a Metodo Brevetto Italiano N. 0001414717 (2015) .Modelli: Lamacchia, C., Di Luccia, A., Gianfrani, C (Lamacchia et al. ., 2015b; Lamacchia, C., Di Luccia, A. & Gianfrani C. (2015) .Metodo per la detossificazione delle proteine del glutine dai cereali dei cereali. Congresso BioVaria, le migliori tecnologie europee, Munchen, Germania, https: // www .biovaria.org / passato-evento / tecnologie /) preservando le proprietà tecnologiche della farina. La tecnologia "Gluten Friendly TM" si basa sull'analisi di recenti studi in cui Lamacchia e altri (2010) hanno riferito che, quando le alte temperature si applicano alla cariosside del grano, le proteine subiscono cambiamenti che non sono simili a quelli visti nei sistemi modello, che consistono solo di glutine (Schofield et al., 1983; Singh e MacRitchie, 2004), né a quelli visti nella pasta durante i cicli di essiccazione.. In un recente studio, Tosi e altri (2009) hanno confermato, infatti, che le HMW sono particolarmente abbondanti nello strato più interno della cariosside del frumento (endosperma) e praticamente assente nello strato subaleuronico, che tuttavia è ricco di gliadine e LMW. Questo modello di deposizione viene mantenuto durante tutta la fase di sviluppo della cariosside del frumento e continua anche dopo la fusione dei corpi proteici e la formazione della matrice amidacea. Pertanto, la segregazione delle proteine del glutine nei corpi proteici quando sono nella cariosside e l'applicazione di alte temperature in questa fase prima dell molitura, consentirebbe a tali proteine di sperimentare cambiamenti strutturali tali da non renderli più riconoscibili dalla transglutaminasi intestinale, bloccando quindi la cascata di citochine infiammatorie. Da allora la tecnologia è stata ulteriormente migliorata (brevetto prioritario italiano n_: 102015000084813). Metodo per la disintossicazione delle proteine del glutine dai cereali dei cereali e relativi usi medici presentato il 17 dicembre 2015. Inventore: Lamacchia C.).“Gluten FriendlyTM” technology is a method for the detoxification of gluten proteins from grains of cereals, in particular from the grains of wheat, aimed to obtain detoxified flours for the preparation of bread and pasta products, from wheat, preferably suitable for the alimentation of patients with celiac disease, but also adequate for its organoleptic characteristics and for its aspect, for the alimentation of the whole population. This is an Italian patented method n°: 0001414717, also filed under the Patent Cooperation Treaty, application no. PCT/IB2013/000797 and published in Europe as EP 2903453 A1 and titled “Detoxification method of gluten proteins from cereal grains”. This technology implies the application of microwave energy for a few seconds to hydrated wheat kernels before milling to reach a high temperature for a short amount of time so to induce changes in proteins that reduce the immunogenicity in vitro of the most common epitope involved in cealic disease. (Lamacchia et al., 2015a Italian Patented Method N. 0001414717 (2015). Metodo per la detossificazione delle proteine del glutine dalle granaglie dei cereali. Inventors: Lamacchia, C., Di Luccia, A., Gianfrani, C (Lamacchia et al., 2015b; Lamacchia, C., Di Luccia, A. & Gianfrani C. (2015). Method for the detoxification of gluten proteins from grains of cereals. BioVaria Congress, Europe’s top technologies, Munchen, Germany, https://www.biovaria.org/past-event/ technologies/) preserving the technological properties of the flour. The “Gluten FriendlyTM” technology is based on the analysis of recent studies in which Lamacchia and others (2010) have reported that, when the high temperatures are applied to the caryopsis of wheat, the proteins undergo changes that are not similar to those seen in model systems, consisting only of gluten (Schofield et al., 1983; Singh and MacRitchie, 2004), nor to those seen in the pasta during the drying cycles. The researchers Lamacchia and others (2010) explained this phenomenon on the basis of the fact that in the caryopsis of wheat, gluten is not yet formed and gluten proteins are deposited in different protein bodies (Rubin et al., 1992, Krishnan et al., 1986; Lending et al., 1989). In a recent study, Tosi and others (2009) confirmed, in fact, that the HMW are particularly abundant in the innermost layer of the caryopsis of wheat (endosperm) and practically absent in the subaleuronic layer which, however, is rich in gliadins and LMW. This pattern of deposition is maintained throughout all the development phase of the caryopsis of wheat and continues even after the merger of protein bodies and the formation of the starchy matrix. Therefore, the segregation of gluten proteins in protein bodies when they are in the caryopsis and the application of high temperatures in this stage before the milling, would allow such proteins of experiencing structural changes such as not to make them recognizable anymore by intestinal transglutaminase, thereby blocking the waterfall of inflammatory cytokine. The technology has since been further improved (Italian priority patent n_: 102015000084813. Method for the detoxification of gluten proteins from grains of cereals and related medical uses filed on 17th December 2015. Inventor: Lamacchia C.)
Changes in wheat kernel proteins induced by microwave treatment
Full text linkWheat kernels were subjected to microwave treatment, and the proteins were characterized by size exclusion high-performance liquid chromatography (SE-HPLC) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Using this process, the proteins polymerize, forming intermolecular bonds among the same classes of proteins. Furthermore, the polymerization occurs only through disulphide bonds. Although SDS-PAGE did not show any differences for either the number or intensity of protein bands between flour samples before and after microwave treatment, gliadins from treated flours showed significantly reduced cross-reactivity with the R5 antibody. Moreover, the gluten became soluble in an aqueous saline solution, and it was not possible to isolate it using the Glutomatic apparatus. However, the treated flour, in the presence of water, was able to form dough and leaven and produce brea
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology
No full textAfter discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy
Full text linkThe main aim of this paper was to assess the impact of Gluten-FriendlyTM (GF) technology (Italian priority
patent n 102015000084813 filed on 17th December 2015) on wheat kernel endosperm morphology and
gluten protein structure, using SEM, light and immunofluorescent microscopy. Microscopy was combined
with immunodetection with specific antibodies for gliadins, c-gliadins, LMW subunits and antigenic
epitopes to gain a better understanding of the technology at a molecular level. The results showed significant
changes to gluten proteins after GF treatment; cross-reactivity towards the antibodies recognizing
almost the entire range of gluten proteins as well as the antigenic epitopes through the sequences QQSF,
QQSY, PEQPFPQGC and QQPFP was significantly reduced. The present study confirms the results from our
previous work and shows, for the first time, the mechanism by which a chemical-physical treatment
abolishes the antigenic capacity of gluten
Temperature-treated gluten proteins in Gluten-FriendlyTM bread increase mucus production and gut-barrier function in human intestinal goblet cells
Full text linkThe effects of a control bread (CB) and a Gluten Friendly™ bread (GFB) on intestinal epithelium mucus production and barrier function in healthy human mucus-secreting goblet cells HT-29-16E were investigated. Mucus production in cells exposed to digested breads (GFB and CB) was preliminarily investigated using staining techniques, Periodic Acid-Schiff (PAS) and Alcian blue (AB), and MUC2 and MUC3 were also quantified by ELISA assay. The barrier function of the cell monolayer was evaluated by trans-epithelial electrical resistance (TEER) measurements. GFB increased the secretion of mucins, expressed as the level of PAS and AB staining in comparison with the control. MUC3 levels were not affected, whereas higher MUC2 concentrations (P
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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