Title |
Can dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answer
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Published in |
BMC Biophysics, May 2012
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DOI | 10.1186/2046-1682-5-10 |
Pubmed ID | |
Authors |
M Samil Kök, Richard Gillis, Shirley Ang, David Lafond, Arthur S Tatham, Gary Adams, Stephen E Harding |
Abstract |
Gluten intolerance is a condition which affects an increasing percentage of the world's population and for which the only current treatment is a restrictive gluten free diet. However could the inclusion of a particular polysaccharide, or blends of different types, help with the provision of 'safer' foods for those individuals who suffer from this condition? We review the current knowledge on the prevalence, clinical symptoms and treatment of gluten intolerance, and the use and properties of the allergens responsible. We consider the potential for dietary fibre polysaccharides to sequester peptides that are responsible for activation of the disease in susceptible individuals, and consider the potential of co-sedimentation in the analytical ultracentrifuge as a molecular probe for finding interactions strong enough to be considered as useful. |
X Demographics
Geographical breakdown
Country | Count | As % |
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United States | 1 | 14% |
Spain | 1 | 14% |
Unknown | 5 | 71% |
Demographic breakdown
Type | Count | As % |
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Members of the public | 6 | 86% |
Practitioners (doctors, other healthcare professionals) | 1 | 14% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 16 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
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Researcher | 4 | 25% |
Student > Master | 3 | 19% |
Student > Bachelor | 2 | 13% |
Lecturer | 1 | 6% |
Student > Ph. D. Student | 1 | 6% |
Other | 3 | 19% |
Unknown | 2 | 13% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 3 | 19% |
Medicine and Dentistry | 3 | 19% |
Chemistry | 2 | 13% |
Immunology and Microbiology | 1 | 6% |
Biochemistry, Genetics and Molecular Biology | 1 | 6% |
Other | 2 | 13% |
Unknown | 4 | 25% |