Gluten intolerance

This research aims to study the formulation in the manufacture of cookies enriched with prebiotics Xylo - oligosaccharides as functional food for the health of the autism digestive tract. This research design using complete randomized design. Selected formula was determined by the ability to grow lactic acid
bacteria, fiber, and organoleptic test results. The main  materials used were kepok bananas, corn flour, and prebiotic Xylo - oligosaccharides (XOS) which safe for the gluten free casein free diet (GFCF). Selected cookies using the main
ingredient in the form of banana flour by 67 grams and 33 grams of corn flour with the addition of 5% XOS prebiotic ingredients. Serving size of the selected prebiotic cookies was 50 grams. Selected prebiotik cookies were able to meet 15.4
% of energy needs, 2.3 % of protein needs, 19,1% of fat needs, and 36.5% of carbohydrat needs. Selected prebiotic cookies could meet the claims of 'contains fiber'. Estimates of the price of cookies per serving size was Rp9 091. 91.

Recent research in the food industry has focused on the pro-
duction and development of functional foods with health benefit and safe for consumption and one of such development is the production of gluten-free products. Sorghum, a gluten-free cereal, has been used in the production of sorghum gluten-free products (SGFPs) like bread and other baked products, infant foods, noodles, and beer for gluten intolerant people. This article reviews the studies carried out in the past few years in relation to the production of SGFPs and their overall nutritional value and quality.

Simptomat, analizat dhe këshilla Celiakia është një sëmundje e aparatit tretës që dëmton zorrën dhe ndërhyn në përthithjen e ushqyesve në ushqim. Të prekurit nga kjo sëmundje janë intolerantë ndaj glutenit, proteinës që ka gruri, elb dhe thekër. Ne oren e edukimit shendetesor me nxenesit, bejuni te qarte intolerancen ushqimore, duke u mbeshtetur veç teksteve te Edukimit fizik, sporte dhe shendet, edhe kete produkt.

Chorea is a rare neurological manifestation of coeliac disease. A 35-year-old male presented with a nine month history of chorea, starting from the right little finger and spreading over the next few months to involve the right upper and lower limbs. History and physical examination were not suggestive of an underlying cause. CT scan and MRI scan did not reveal any structural abnormality. Levels of serum IgA anti- tissue transglutaminase antibodies were very high (396EU/ml). Duodenoscopy and duodenal histology were normal. Marked symptomatic improvement was seen with gluten free diet, along with disappearance of anti-tissue transglutaminase antibodies. Chorea can occur as an atypical manifestation of coeliac disease. This possibility must be kept in mind when the cause of chorea is not easily identifiable.

Gluten derived from wheat and related triticeae cereals possesses distinct amino acid sequences that provoke the immunopathogenic features of celiac disease (CD) in genetically susceptible individuals. However, the role of oat-derived gluten, or avenins, in CD pathogenesis remains a disputed matter, as evidenced by a lack in harmonized legislation regarding gluten classification in relation to gluten-free labeling. In this study, we have analyzed a panel of pure oat cultivars using a sandwich ELISA based on the R5 monoclonal antibody (mAb), which binds to canonical epitopes occurring within celiagenic peptides present in triticeae-derived gluten but reportedly not present in avenins. We have identified three varieties of oats that reproducibly bind R5 antibodies and levels indicating the presence of gluten at more than the 20 ppm gluten regulatory threshold. Nested assessment using Western blot analysis and alternative gluten detection systems corroborated these results. Collectively, these data suggest that select oat varieties may prove problematic to patients with CD and to food companies and regulatory agencies and will extend our basic understanding of current gluten detection systems.