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Application of the rat liver lysosome assay to determining the reduction of toxic gliadin content during breadmaking

Overview of attention for article published in Food Chemistry, February 2016
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Mentioned by

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2 tweeters

Readers on

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11 Mendeley
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Title
Application of the rat liver lysosome assay to determining the reduction of toxic gliadin content during breadmaking
Published in
Food Chemistry, February 2016
DOI 10.1016/j.foodchem.2015.07.105
Pubmed ID
Authors

Hugh J. Cornell, Teodor Stelmasiak, Darryl M. Small, Oliver Buddrick

Abstract

Enriched caricain was able to detoxify a major proportion of the gliadin in wholemeal wheat dough by allowing it to react for 5h at 37°C during the fermentation stage. A reduction of 82% in toxicity, as determined by the rat-liver lysosome assay, was achieved using 0.03% enzyme on weight of dough. Without enzyme, only 26% reduction occurred. The difference in reduction of toxicity achieved is statistically significant (p<0.01). The results are very similar to those obtained in our previous work using an immuno assay and the same enzyme preparation. They confirm the value of caricain as a means of reducing the toxicity of gliadin and open the way for enzyme therapy as an adjunct to the gluten free diet. This approach should lead to better control over the elimination of dietary gluten intake in conditions such as coeliac disease and dermatitis herpetiformis.

Twitter Demographics

The data shown below were collected from the profiles of 2 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 11 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Serbia 1 9%
Peru 1 9%
Unknown 9 82%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 2 18%
Researcher 2 18%
Student > Ph. D. Student 2 18%
Librarian 1 9%
Student > Doctoral Student 1 9%
Other 1 9%
Unknown 2 18%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 45%
Arts and Humanities 1 9%
Chemical Engineering 1 9%
Immunology and Microbiology 1 9%
Chemistry 1 9%
Other 0 0%
Unknown 2 18%

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 April 2016.
All research outputs
#9,427,493
of 12,298,765 outputs
Outputs from Food Chemistry
#3,461
of 5,577 outputs
Outputs of similar age
#153,738
of 243,671 outputs
Outputs of similar age from Food Chemistry
#44
of 91 outputs
Altmetric has tracked 12,298,765 research outputs across all sources so far. This one is in the 20th percentile – i.e., 20% of other outputs scored the same or lower than it.
So far Altmetric has tracked 5,577 research outputs from this source. They receive a mean Attention Score of 4.1. This one is in the 34th percentile – i.e., 34% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 243,671 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 31st percentile – i.e., 31% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 91 others from the same source and published within six weeks on either side of this one. This one is in the 43rd percentile – i.e., 43% of its contemporaries scored the same or lower than it.