List of Articles Gluten-free

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  1 - Investigation of the Effect of Guar and Xanthan Gum and Sodium Stearoyl Lactylate on Qualitative Properties of Gluten-Free Sponge Cake, Based on Maize Starch and Okara
  M. Keshavarzipour H. Abbasi M. Fazel
  Introduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten- More

  Introduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten-free sponge cake based on okara (side product of soybean milk), as an appropriate protein and fiber based material and maize starch and improvement of its properties by using suitable additives. Materials and Methods: In the present study, the effects of guar and xanthan (%0-3) and sodium stearoyl lactylate (%0-1) on gluten-free cake properties based on okara and maize starch have been studied. The effects of independent variables on texture, color, density and porosity of the samples were modeled using response surface methodology. Results: By increasing the emulsifier, hardness, apparent modulus and chewiness decreased while springiness of the samples increased. The addition of more hydrocolloids had a reverse effect and led to increases in density and crust chrome. Finally the optimum concentration levels of variables were 1.2% xanthan and 1% sodium stearoyl lactylate in order to obtain the best qualitative properties. Conclusion: The application of appropriate additives at optimum levels is effective to improve the qualitative properties of prepared cake based on maize starch and okara. Due to the existence of high protein and fiber in okara, optimized sample had more nutritional value and less retrogradiation rate during storage than the control. This feature was related to the humidity retention of materials and the effects on reducing starch retrogradiation. Textural cohesiveness of optimum sample was maintained during storage. Manuscript profile
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  2 - Evaluation of NKP46 gene expression in celiac disease patients on a gluten free diet
  Maryam Khodapanah Mohammad Rostami-Nejad Mehrdad Hashemi Hamid Asadzadeh-Aghdaei
  10.30495/jdb.2021.686358
  According to the previous studies, natural cytotoxicity receptors including NKP46 can play an important role in strengthening and sustaining immune responses against viral infection, which may have a role in the progression of inflammation in celiac disease. Moreover, I More

  According to the previous studies, natural cytotoxicity receptors including NKP46 can play an important role in strengthening and sustaining immune responses against viral infection, which may have a role in the progression of inflammation in celiac disease. Moreover, Interleukin-15, which is one of the most important inflammatory cytokines in celiac disease pathogenesis, can also change the expression of this type of receptors that leads to atrophy of intestinal villi. The aim of this study was to evaluate the intestinal expression of NKP46 gene in patients with celiac disease on a gluten-free diet in comparison with healthy individuals. In this study, 20 small intestinal biopsy samples were collected from patients with celiac disease and 20 samples from healthy subjects. After RNA extraction and cDNA synthesis, gene-specific primer pairs were designed, PCR conducted and NKP46 gene expression was evaluated by real-time PCR method. 8 females (40%) and 12 males (60%) in the patient group and 7 females (35%) and 13 males (65%) in the control group were studied. NKP46 gene expression was not significantly different between celiac patients who were on a gluten-free diet and healthy individuals (Pvalue: 0.4). The lack of significant difference in the expression of this receptor between the patient and control groups can be due to the effects of gluten-free diet adherence. Additional studies are recommended to achieve a more complete expression profile of these receptors and possible mutations affecting their expression in treated and untreated celiac disease patients. Manuscript profile
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  3 - The impact Encapsulation Exerted by Tragacanth Gum on Viability and Staling of Lactobacillus Plantarum and Lactobacillus acidophilus During Baking and Storing Gluten-free Sorghum Bread
  Leila Ghasemi Leila Nouri Abdorreza Mohammadi Nafchi
  10.22034/jchr.2022.1913164.1210
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