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Fimbres-Romero MDJ, Cabrera-Chávez F, Ezquerra-Brauer JM, Márquez-Ríos E, Suárez-Jiménez GM, Del Toro-Sanchez CL, Ramírez-Torres GI, Torres-Arreola W. Utilisation of collagenolytic enzymes from sierra fish ( Scomberomorus sierra) and jumbo squid ( Dosidicus gigas) viscera to generate bioactive collagen hydrolysates from jumbo squid muscle. J Food Sci Technol 2021; 58:2725-2733. [PMID: 34194108 PMCID: PMC8196179 DOI: 10.1007/s13197-020-04780-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2020] [Accepted: 09/09/2020] [Indexed: 10/22/2022]
Abstract
Crude extracts of collagenases from jumbo squid (Dosidicus gigas) hepatopancreas and sierra fish (Scomberomorus sierra) viscera were used to hydrolyse squid muscle collagen into peptides with inhibitory capacity over angiotensin I-converting enzyme (ACE) and ABTS free radicals [2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)], as a measure of their antihypertensive potential and antioxidant activity, respectively. Proteins from 20 to 200 kDa were found in both enzyme extracts; however, in comparison to the jumbo squid extract (JSE), the extraction yield and specific activity of the enzymatic sierra fish extract (SFE) were ≈ 40% greater, suggesting the presence of enzymes with different collagenolytic activity. Moreover, the utilised collagen was obtained with a yield of 0.98 ± 0.09 g/100 g muscle from jumbo squid arms, which after an incubation with JSE and SFE generated peptides with different biological activity. However, the collagen hydrolysates from the enzymatic SFE contained a higher proportion of low-molecular-weight peptides than that obtained from JSE (15.2 and 7.9% of < 3 kDa peptides, respectively). Finally, the antioxidant potential and ACE-inhibitory activity were increased after hydrolysis, being the SFE the one that showed a greater increase of both biological activities (82.28% of ACE inhibition and 64% of ABTS inhibition).
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Affiliation(s)
- Manuel de J. Fimbres-Romero
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro, 83000 Hermosillo, Sonora Mexico
| | - Francisco Cabrera-Chávez
- Nutrition Sciences Academic Unit, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019 Mexico
| | - Josafat M. Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro, 83000 Hermosillo, Sonora Mexico
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro, 83000 Hermosillo, Sonora Mexico
| | - Guadalupe M. Suárez-Jiménez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro, 83000 Hermosillo, Sonora Mexico
| | - Carmen L. Del Toro-Sanchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro, 83000 Hermosillo, Sonora Mexico
| | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro, 83000 Hermosillo, Sonora Mexico
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Cárdenas-Torres FI, Cabrera-Chávez F, Figueroa-Salcido OG, Ontiveros N. Non-Celiac Gluten Sensitivity: An Update. ACTA ACUST UNITED AC 2021; 57:medicina57060526. [PMID: 34073654 PMCID: PMC8224613 DOI: 10.3390/medicina57060526] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 05/13/2021] [Accepted: 05/19/2021] [Indexed: 12/12/2022]
Abstract
Non-celiac gluten sensitivity (NCGS) is a clinical entity characterized by the absence of celiac disease and wheat allergy in patients that trigger reproducible symptomatic responses to gluten-containing foods consumption. Due to the lack of sensitive and reproducible biomarkers for NCGS diagnosis, placebo-controlled gluten challenges must be carried out for its diagnosis. The gluten challenges can be either double- or single-blind, for research or clinical practice purposes, respectively. For improving our understanding about the magnitude and relevance of NCGS in different populations, epidemiological studies based on self-report have been carried out. However, the gluten challenge-based prevalence of NCGS remains to be estimated. Since NCGS was recently recognized as a clinical entity, more studies are needed to delve into NCGS pathogenesis, for instance, the molecular interactions between the suspected cereal grain components that trigger NCGS, such as fermentable oligo-, di-, monosaccharides, and polyols (FODMAPs) and amylase and trypsin inhibitors, and the immune system remains to be elucidated. Although still under debate, NCGS patients can be susceptible to only one or more than one of the NCGS triggers. The treatment of NCGS involves the dietary restriction of the suspected triggers of the disease, but there is controversial data about the effectiveness of different dietary interventions such as the gluten-free diet and low-FODMAP diet. Certainly, our understanding of NCGS is improving quickly due to the constant availability of new scientific information on this topic. Thus, the aim of the present narrative review is to present an up-to-date overview on NCGS from epidemiology to current therapy.
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Affiliation(s)
- Feliznando Isidro Cárdenas-Torres
- Doctorate Program in Nutrition Science, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Mexico; (F.I.C.-T.); (F.C.-C.)
| | - Francisco Cabrera-Chávez
- Doctorate Program in Nutrition Science, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Mexico; (F.I.C.-T.); (F.C.-C.)
| | - Oscar Gerardo Figueroa-Salcido
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Mexico
- Correspondence: (O.G.F.-S.); (N.O.)
| | - Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Mexico
- Correspondence: (O.G.F.-S.); (N.O.)
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Beltrán-Cárdenas CE, Granda-Restrepo DM, Franco-Aguilar A, Lopez-Teros V, Arvizu-Flores AA, Cárdenas-Torres FI, Ontiveros N, Cabrera-Chávez F, Arámburo-Gálvez JG. Prevalence of Food-Hypersensitivity and Food-Dependent Anaphylaxis in Colombian Schoolchildren by Parent-Report. ACTA ACUST UNITED AC 2021; 57:medicina57020146. [PMID: 33562800 PMCID: PMC7915673 DOI: 10.3390/medicina57020146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/24/2021] [Accepted: 01/27/2021] [Indexed: 11/16/2022]
Abstract
Background and objectives: The epidemiology of food allergy (FA) and food-dependent anaphylaxis remains unknown in Colombia. Our aim was to estimate by parent-report the prevalence of FA and food-dependent anaphylaxis in a Colombian population of schoolchildren. Materials and methods: A printed questionnaire was sent to parents of schoolchildren aged 5–12 years old from Medellín, Colombia in order to collect FA-related data. Results: Nine hundred and sixty-nine (969) parents returned the questionnaire with valid responses (response rate, 52.5%). The estimated prevalence rates (95% CI) were: adverse food reactions 12.79% (10.76–15.07), “perceived FA, ever” 10.93% (9.08–13.08), “physician-diagnosed FA, ever” 4.33% (3.14–5.81), “immediate-type FA, ever” 6.81% (5.30–8.58), “immediate-type FA, current” 3.30% (2.26–4.63), and food-dependent anaphylaxis 1.85% (1.10–2.92). The most frequently reported food allergens were milk (1.44%), fruits (0.41%), meat (0.41%), and peanut (0.3%). Sixty-one percent of “food-dependent anaphylaxis” cases sought medical attention, but only eleven percent of the cases reported the prescription of an epinephrine autoinjector. Conclusions: FA and food-dependent anaphylaxis are not uncommon among schoolchildren from Colombia. The prescription of epinephrine autoinjectors should be encouraged among health personnel for the optimal management of suspected cases of food-dependent anaphylaxis.
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Affiliation(s)
- Carlos Eduardo Beltrán-Cárdenas
- Postgraduate Program in Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacan, Sinaloa 80019, Mexico; (C.E.B.-C.); (F.I.C.-T.)
| | - Diana María Granda-Restrepo
- Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellín, Antioquia 50010, Colombia; (D.M.G.-R.); (A.F.-A.)
| | - Alejandro Franco-Aguilar
- Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellín, Antioquia 50010, Colombia; (D.M.G.-R.); (A.F.-A.)
| | - Veronica Lopez-Teros
- Postgraduate Program in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico; (V.L.-T.); (A.A.A.-F.)
| | - Aldo Alejandro Arvizu-Flores
- Postgraduate Program in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico; (V.L.-T.); (A.A.A.-F.)
| | - Feliznando Isidro Cárdenas-Torres
- Postgraduate Program in Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacan, Sinaloa 80019, Mexico; (C.E.B.-C.); (F.I.C.-T.)
| | - Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa, Sonora 85880, Mexico;
| | - Francisco Cabrera-Chávez
- Postgraduate Program in Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacan, Sinaloa 80019, Mexico; (C.E.B.-C.); (F.I.C.-T.)
- Correspondence: (F.C.-C.); (J.G.A.-G.)
| | - Jesús Gilberto Arámburo-Gálvez
- Postgraduate Program in Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacan, Sinaloa 80019, Mexico; (C.E.B.-C.); (F.I.C.-T.)
- Postgraduate Program in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico; (V.L.-T.); (A.A.A.-F.)
- Correspondence: (F.C.-C.); (J.G.A.-G.)
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Ontiveros N, Real-Delor RE, Mora-Melgem JA, Beltrán-Cárdenas CE, Figueroa-Salcido OG, Vergara-Jiménez MDJ, Cárdenas-Torres FI, Flores-Mendoza LK, Arámburo-Gálvez JG, Cabrera-Chávez F. Prevalence of Wheat/Gluten-Related Disorders and Gluten-Free Diet in Paraguay: An Online Survey-Based Study. Nutrients 2021; 13:396. [PMID: 33513886 PMCID: PMC7911221 DOI: 10.3390/nu13020396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/19/2021] [Accepted: 01/23/2021] [Indexed: 12/14/2022] Open
Abstract
Gluten-related disorders (GRDs) are increasing around the world, but their magnitude and relevance remain unknown in most Latin American countries. Thus, an online survey was conducted to estimate the prevalence of GRDs as well as adherence to a gluten-free diet (GFD) in Paraguayan adult population. There were 1058 individuals surveyed using a validated questionnaire (response rate of 93.9%). The self-reported prevalence rates were as follows (95% CI): gluten sensitivity (GS), 10.30% (8.53-12.29); non-celiac GS (NCGS), 5.19% (3.94-6.71); physician-diagnosed celiac disease (PD-CD), 3.11% (2.15-4.35); wheat allergy (WA), 2.07% (1.30-3.13); and adherence to GFD, 15.69% (13.55-18.02). Excluding CD, more women than men met the criteria for GRDs, adverse food reactions, and GFD (p < 0.05). Eight respondents reported the coexistence of NCGS with PD-CD and/or WA. Most cases on a GFD indicated medical/dietitian advice for following the diet (68.07%). Non-self-reported GS individuals indicated weight control (46.4%) and the notion that the GFD is healthier (20.2%) as the main motivations for following the diet. GRDs are not uncommon in Paraguayan adult population. It seems that there is awareness about GRDs and the GFD, but training about the diagnosis of GRDs is desirable because of the informed overlapping diagnoses of CD or WA with NCGS. Future studies involving face-to-face interviews are necessary.
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Affiliation(s)
- Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Sonora, Mexico; (N.O.); (L.K.F.-M.)
| | | | - José Antonio Mora-Melgem
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico; (J.A.M.-M.); (C.E.B.-C.); (M.d.J.V.-J.); (F.I.C.-T.)
| | - Carlos Eduardo Beltrán-Cárdenas
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico; (J.A.M.-M.); (C.E.B.-C.); (M.d.J.V.-J.); (F.I.C.-T.)
| | - Oscar Gerardo Figueroa-Salcido
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Sonora, Mexico;
| | - Marcela de Jesús Vergara-Jiménez
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico; (J.A.M.-M.); (C.E.B.-C.); (M.d.J.V.-J.); (F.I.C.-T.)
| | - Feliznando Isidro Cárdenas-Torres
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico; (J.A.M.-M.); (C.E.B.-C.); (M.d.J.V.-J.); (F.I.C.-T.)
| | - Lilian Karem Flores-Mendoza
- Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Sonora, Mexico; (N.O.); (L.K.F.-M.)
| | - Jesús Gilberto Arámburo-Gálvez
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico; (J.A.M.-M.); (C.E.B.-C.); (M.d.J.V.-J.); (F.I.C.-T.)
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Sonora, Mexico;
| | - Francisco Cabrera-Chávez
- Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico; (J.A.M.-M.); (C.E.B.-C.); (M.d.J.V.-J.); (F.I.C.-T.)
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González-Santamaría J, Arámburo-Gálvez JG, Beltrán-Cárdenas CE, Mora-Melgem JA, Figueroa-Salcido OG, Ramírez-Torres GI, Cárdenas-Torres FI, Carvalho Gomes I, Geralda André T, Macêdo-Callou MA, Braga Rocha ÉM, Ontiveros N, Cabrera-Chávez F. Design, Assessment, and Validation of a Questionnaire to Estimate Food-Dependent Exercise-Induced Anaphylaxis Prevalence in Latin American Population. Healthcare (Basel) 2020; 8:healthcare8040519. [PMID: 33260469 PMCID: PMC7712264 DOI: 10.3390/healthcare8040519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/16/2020] [Accepted: 11/23/2020] [Indexed: 12/28/2022] Open
Abstract
There are no epidemiological data about food-dependent exercise-induced anaphylaxis (FDEIA) in Latin America. Our aim was to design, assess, and validate a questionnaire to identify potential FDEIA cases and/or estimate its prevalence by self-report. Questions were included in the instrument to address the main symptoms of FDEIA, type/intensity of physical activity, and anaphylaxis. The instrument’s clarity, comprehension and repeatability were evaluated. These evaluations were carried out by Hispanic people (Argentinians/Colombians/Mexicans/Peruvians), including nine individuals with medical diagnosis of FDEIA, and Brazilians. The Flesch–Kincaid score was calculated using the INFLESZ software. The instrument was translated from Spanish to Brazilian Portuguese following the translation back-translation procedure. The participants rated the two versions of the questionnaire as clear and comprehensible (three-point ordinal scale) and very easy to understand [0.33; average (scale 0–10)]. For these evaluations, the Kendall’s W coefficient showed strong agreement among raters (W = 0.80; average). The Flesch–Kincaid score was 63.5 in average (documents considered as readable). The Cohen’s Kappa coefficient showed almost perfect agreement in repeatability (0.88; average). The validation process of two versions of an instrument, used to identify potential FDEIA cases, was successfully carried out and it was found applicable to Latin American countries for generating epidemiological data.
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Affiliation(s)
- Jhonatan González-Santamaría
- Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico
- Faculty of Health and Sports Sciences, University Foundation of the Andean Area, Pereira 66001, Risaralda, Colombia
| | | | | | - José Antonio Mora-Melgem
- Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico
| | | | | | | | | | | | - María Auxiliadora Macêdo-Callou
- Department of Nutrition, University Center of Juazeiro do Norte, Juazeiro do Norte, Juazeiro do Norte 63010-215, Ceara, Brazil
| | - Élida Mara Braga Rocha
- Department of Nutrition, University Center of Juazeiro do Norte, Juazeiro do Norte, Juazeiro do Norte 63010-215, Ceara, Brazil
| | - Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Sonora, Mexico
| | - Francisco Cabrera-Chávez
- Nutrition Sciences, Faculty of Nutrition Sciences, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico
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Ontiveros N, Gallardo JAL, Arámburo-Gálvez JG, Beltrán-Cárdenas CE, Figueroa-Salcido OG, Mora-Melgem JA, Granda-Restrepo DM, Rodríguez-Bellegarrigue CI, Vergara-Jiménez MDJ, Cárdenas-Torres FI, Gracia-Valenzuela MH, Cabrera-Chávez F. Characteristics of Allergen Labelling and Precautionary Allergen Labelling in Packaged Food Products Available in Latin America. Nutrients 2020; 12:nu12092698. [PMID: 32899689 PMCID: PMC7576488 DOI: 10.3390/nu12092698] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/30/2020] [Accepted: 08/30/2020] [Indexed: 02/07/2023] Open
Abstract
The characteristics of food allergen labelling are relevant for avoiding accidental exposure to the allergens of interest but no Latin American country has evaluated these characteristics. Our aim was to evaluate the characteristics of food allergen labelling and precautionary allergen labelling (PAL) in six Latin American countries. All data were collected directly from the supermarkets surveyed. A total of 10,254 packaged food products were analyzed, of which 63.3% (n = 6494) and 33.2% (n = 3405) featured allergen labelling and/or PAL, respectively. Most products complied with local regulations (≥87.4% for both locally produced and imported). Thirty-three types of PAL statements were detected; the most frequent was “may contain traces of…” (35.1%). Countries without regulations on the characteristics of allergen labelling had two-fold more products that contained allergens in their ingredients lists but no food allergen labelling. The use of PAL in countries that regulate it (38.2%) was as high as that in countries without PAL regulations (19.2%–44.7%). The findings suggest that the lack of regulations for the characteristics of allergen labeling increases the risk of accidental exposure to allergens of interest. Our findings also suggest that beyond regulations, a scientific approach is required for minimizing and standardizing the use of PAL.
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Affiliation(s)
- Noé Ontiveros
- Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa 85880, Sonora, Mexico
| | | | - Jesús Gilberto Arámburo-Gálvez
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Sonora, Mexico
| | | | - Oscar Gerardo Figueroa-Salcido
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Sonora, Mexico
| | | | - Diana María Granda-Restrepo
- Food Department, Faculty of Pharmaceutical and food sciences, University of Antioquia, Medellín, Antioquia 50010, Colombia
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Araya M, Bascuñán KA, Alarcón-Sajarópulos D, Cabrera-Chávez F, Oyarzún A, Fernández A, Ontiveros N. Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management. Nutrients 2020; 12:nu12061892. [PMID: 32604710 PMCID: PMC7353382 DOI: 10.3390/nu12061892] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/15/2020] [Accepted: 06/18/2020] [Indexed: 02/07/2023] Open
Abstract
People suffering from a food intolerance (FI) tend to initiate restrictive diets such as a gluten-free diet (GFD), to alleviate their symptoms. To learn about how people live with these problems in daily life (independent of their medical diagnoses), 1203 participants answered a previously validated questionnaire and were divided into: G1 (those self-reporting symptoms after gluten consumption) and G2 (those informing no discomfort after gluten consumption). Self-reported clinical characteristics, diagnoses and diets followed were registered. Twenty nine percent referred some FI (8.5% in G1). In G1, self-reported diagnoses were more frequent (p < 0.0001), including a high proportion of eating and mood disorders. Diagnoses were reported to be given by a physician, but GFD was indicated by professional and nonprofessional persons. In G2, despite declaring no symptoms after gluten consumption, 11.1% followed a GFD. The most frequent answer in both groups was that GFD was followed “to care for my health”, suggesting that some celiac patients do not acknowledge it as treatment. Conclusion: close to one third of the population report suffering from some FI. Those perceiving themselves as gluten intolerant report more diseases (p < 0.0001). A GFD is followed by ~11% of those declaring no symptoms after gluten ingestion. This diet is perceived as a healthy eating option.
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Affiliation(s)
- Magdalena Araya
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile; (K.A.B.); (D.A.-S.); (A.O.)
- Correspondence: (M.A.); (N.O.); Tel.: +569-9539-5667 (M.A.); +52-642-425-9950 (N.O.)
| | - Karla A. Bascuñán
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile; (K.A.B.); (D.A.-S.); (A.O.)
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8380453, Chile;
| | - Dana Alarcón-Sajarópulos
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile; (K.A.B.); (D.A.-S.); (A.O.)
- Faculty of Nutrition and Gastronomy Sciences, Master of Science Graduate Program in Nutrition and Medicinal Foods, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico;
| | - Francisco Cabrera-Chávez
- Faculty of Nutrition and Gastronomy Sciences, Master of Science Graduate Program in Nutrition and Medicinal Foods, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico;
| | - Amaya Oyarzún
- Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago 7830490, Chile; (K.A.B.); (D.A.-S.); (A.O.)
| | - Alan Fernández
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago 8380453, Chile;
| | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa, Sonora 85880, Mexico
- Correspondence: (M.A.); (N.O.); Tel.: +569-9539-5667 (M.A.); +52-642-425-9950 (N.O.)
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8
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Arámburo-Gálvez JG, Beltrán-Cárdenas CE, Geralda André T, Carvalho Gomes I, Macêdo-Callou MA, Braga-Rocha ÉM, Mye-Takamatu-Watanabe EA, Rahmeier-Fietz V, Figueroa-Salcido OG, Vergara-Jiménez MDJ, Flores-Mendoza LK, Ontiveros N, Cabrera-Chávez F. Prevalence of Adverse Reactions to Gluten and People Going on a Gluten-Free Diet: A Survey Study Conducted in Brazil. ACTA ACUST UNITED AC 2020; 56:medicina56040163. [PMID: 32260408 PMCID: PMC7231032 DOI: 10.3390/medicina56040163] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/29/2020] [Accepted: 04/02/2020] [Indexed: 12/11/2022]
Abstract
Background: The prevalence of gluten-related disorders (GRD) and adherence to a gluten-free diet (GFD) remains unknown in Brazilian population and there is no published information on the scientific literature about the proportion of Brazilians that were diagnosed with a gluten-related disorder. Thus, the aim of this work was to estimate the prevalence of GRDs and adherence to a GFD by self-report in adult Brazilian population. Materials and Methods: A questionnaire-based cross-sectional study was conducted in two Brazilian cities. Results: The response rate was 93.2% (1630/1749). The self-reported prevalence rates were (95% CI): adverse reactions to gluten 10.06% (8.64–11.62); gluten sensitivity 2.33% (1.65–3.18); physician-diagnosed celiac disease 0.3% (0.09–0.71); non-celiac gluten sensitivity 1.71% (1.14–2.47); wheat allergy 0.79% (0.42–1.36); adherence to gluten-free diet 7.48% (6.25–8.87); gluten avoiders 15.21% (13.5–17.05). Among those who were following a GFD (n = 122), 65.6% (n = 80) of them reported that they did not develop symptoms after wheat/gluten ingestion and 50% (n = 61) were following the diet without medical/dietitian advice. The main motivation for following a GFD in the self-reported and non-self-reported gluten sensitivity groups were the symptoms triggered after wheat/gluten ingestion (86.8%) and weight control (57.1%), respectively. Conclusions: Implementation of programs to increase awareness about GRDs among healthcare professionals and giving scientifically sound information to the general population about the risks and benefits for following a GFD are desirable actions in Brazil. The results also add to the growing body of evidence for highlighting the under-diagnosis of GRD and the trend for following a GFD in Latin America.
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Affiliation(s)
- Jesús Gilberto Arámburo-Gálvez
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico; (J.G.A.-G.); (O.G.F.-S.)
| | | | - Tatiane Geralda André
- Master of Science Program in Nursing, School of Nursing, Los Mochis, Sinaloa 81220, Mexico; (T.G.A.); (I.C.G.)
| | - Itallo Carvalho Gomes
- Master of Science Program in Nursing, School of Nursing, Los Mochis, Sinaloa 81220, Mexico; (T.G.A.); (I.C.G.)
| | | | - Élida Mara Braga-Rocha
- Faculdade de Juazeiro do Norte, Juazeiro do Norte, Ceará 63010-215, Brazil; (M.A.M.-C.); (É.M.B.-R.)
| | | | - Vivian Rahmeier-Fietz
- Curso de Enfermagem, Universidade Estadual de Mato Grosso do Sul, Dourados, Mato Grosso do Sul 79804-970, Brazil; (E.A.M.-T.-W.); (V.R.-F.)
| | - Oscar Gerardo Figueroa-Salcido
- Postgraduate in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico; (J.G.A.-G.); (O.G.F.-S.)
| | | | - Lilian Karem Flores-Mendoza
- Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa, Sonora 85880, Mexico;
| | - Noé Ontiveros
- Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa, Sonora 85880, Mexico;
- Correspondence: (N.O.); (F.C.-C.)
| | - Francisco Cabrera-Chávez
- Faculty of Nutrition Sciences, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico; (C.E.B.-C.); (M.d.J.V.-J.)
- Correspondence: (N.O.); (F.C.-C.)
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Montoya-Rodríguez A, Osuna-Gallardo EI, Cabrera-Chávez F, Milán-Carrillo J, Reyes-Moreno C, Milán-Noris EM, Cuevas-Rodríguez EO, Mora-Rochín S. Evaluation of the in vitro and in vivo antihypertensive effect and antioxidant activity of blue corn hydrolysates derived from wet-milling//Evaluación del efecto antihipertensivo in vitro e in vivo y actividad antioxidante del hidrolizado de maíz azul derivado de la molienda húmeda. BIOTECNIA 2020. [DOI: 10.18633/biotecnia.v22i2.1257] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Hypertension is considered a risk factor for coronary heart disease, and its prevalence has increased substantially. Inhibition of angiotensin-converting enzyme (ACE-I) is key to lower blood pressure, making it an excellent treatment for hypertension. Corn (Zea mays L.) is an important source of bioactive peptides with potential anti-hypertensive activity related to ACE-I inhibition. These peptides can be obtained through the hydrolysis of corn gluten meal (CGM), as wetmilling by-products. The aim was to evaluate the in vitro and in vivo ACE-I inhibitory activity of blue CGM hydrolysates. Enzymatic digestion in vitro of blue CGM was conducted at different times. Hydrolysis for 360 min significantly increased both soluble protein and antioxidant activity by 4 and 8-fold respectively, the maximum ACE-I inhibition (94.3 %) was observed with 260 min hydrolysate. Mice were treated with the blue CGM hydrolysate (260 min), captopril or PBS to test the bioavailability in vivo. The CGM hydrolysate was detected in serum after 5 and up to 30 min after ingestion, showing the maximum ACE-I inhibitory capacity (59 %) during the first 15 min. Overall, this work showed that the blue CGM hydrolysate could serve as a functional food ingredient with antihypertensive effect due to its blood pressure-lowering peptides.RESUMENLa hipertensión es factor de riesgo en enfermedades coronarias, y su prevalencia ha aumentado sustancialmente. La inhibición de enzima convertidora de angiotensina (ECA) es clave para disminuir presión arterial, y excelente tratamiento para hipertensión. El maíz (Zea mays L.) es fuente de péptidos bioactivos con actividad antihipertensiva por inhibición de ECA. Péptidos pueden obtenerse por hidrólisis de harina de gluten de maíz (HGM), como subproducto de molienda húmeda. El objetivo fue evaluar in vitro e in vivo actividad inhibitoria de ECA en hidrolizados de HGM azul. La digestión enzimática in vitro de HGM fue conducida a diferentes tiempos. La hidrólisis por 360 min aumento significativamente proteína soluble y actividad antioxidante de 4 y 8 veces, respectivamente; la máxima inhibición de ECA (94.3 %) fue observada a 260 minutos del hidrolizado. Ratones fueron tratados con HGM hidrolizado (260 minutos), captopril o PBS para evaluar biodisponibilidad in vivo. Después de la ingestión, HGM hidrolizado fue detectado en suero en 5 hasta 30 minutos, mostrando máxima inhibición de ECA (59 %) durante los primeros 15 minutos. En general, este trabajo mostró que hidrolizado de HGM podría servir como ingrediente funcional en alimentos con efecto antihipertensivo debido a péptidos reductores de presión arterial.
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Ontiveros N, López-Teros V, Vergara-Jiménez MDJ, Islas-Rubio AR, Cárdenas-Torres FI, Cuevas-Rodríguez EO, Reyes-Moreno C, Granda-Restrepo DM, Lopera-Cardona S, Ramírez-Torres GI, Cabrera-Chávez F. Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Arámburo-Gálvez JG, Carvalho Gomes I, André TG, Beltrán-Cárdenas CE, Macêdo-Callou MA, Braga Rocha ÉM, Mye-Takamatu-Watanabe EA, Rahmeier-Fietz V, Figueroa-Salcido OG, Cárdenas-Torres FI, Ontiveros N, Cabrera-Chávez F. Translation, Cultural Adaptation, and Evaluation of a Brazilian Portuguese Questionnaire to Estimate the Self-Reported Prevalence of Gluten-Related Disorders and Adherence to Gluten-Free Diet. ACTA ACUST UNITED AC 2019; 55:medicina55090593. [PMID: 31540157 PMCID: PMC6780761 DOI: 10.3390/medicina55090593] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/05/2019] [Accepted: 09/11/2019] [Indexed: 12/20/2022]
Abstract
Background: A Spanish version of a questionnaire intended to estimate, at the population level, the prevalence rates of self-reported gluten-related disorders and adherence to gluten-free diets has been applied in four Latin American countries. However, idiom issues have hampered the questionnaire application in the Brazilian population. Thus, the aim of the present study was to carry out a translation, cultural adaptation, and evaluation of a Brazilian Portuguese questionnaire to estimate the self-reported prevalence of gluten-related disorders and adherence to gluten-free diets in a Brazilian population. Materials and Methods: Two bilingual Portuguese–Spanish health professionals carried out the translation of the original Spanish version of the questionnaire to Brazilian-Portuguese. Matching between the two translations was evaluated using the WCopyFind.4.1.5 software. Words in conflict were conciliated, and the conciliated version of the Brazilian Portuguese instrument was evaluated to determine its clarity, comprehension, and consistency. A pilot study was carried out using an online platform. Results: The two questionnaires translated into Brazilian Portuguese were highly matched (81.8%–84.1%). The questions of the conciliated questionnaire were clear and comprehensible with a high agreement among the evaluators (n = 64) (average Kendall’s W score was 0.875). The participants did not suggest re-wording of questions. The answers to the questions were consistent after two applications of the questionnaire (Cohen’s k = 0.869). The pilot online survey yielded low response rates (9.0%) highlighting the need for face-to-face interviews. Conclusions: The translation and evaluation of a Brazilian Portuguese questionnaire to estimate the self-reported prevalence rates of gluten-related disorders and adherence to gluten-free diets was carried out. The instrument is clear, comprehensible, and generates reproducible results in the target population. Further survey studies involving face-to-face interviews are warranted.
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Affiliation(s)
- Jesús Gilberto Arámburo-Gálvez
- Unidad Academica de Ciencias de la Nutrición y Gastronomia, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico; (J.G.A.-G.); (C.E.B.-C.); : (F.I.C.-T.)
- Posgrado en Ciencias de la Salud, División de Ciencias Biológicas y de la Salud, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
| | - Itallo Carvalho Gomes
- Programa de Maestría en Ciencias en Enfermeria, Facultad de Enfermería, Los Mochis, Sinaloa 81220, Mexico (T.G.A.)
| | - Tatiane Geralda André
- Programa de Maestría en Ciencias en Enfermeria, Facultad de Enfermería, Los Mochis, Sinaloa 81220, Mexico (T.G.A.)
| | - Carlos Eduardo Beltrán-Cárdenas
- Unidad Academica de Ciencias de la Nutrición y Gastronomia, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico; (J.G.A.-G.); (C.E.B.-C.); : (F.I.C.-T.)
| | | | - Élida Mara Braga Rocha
- Faculdade de Juazeiro do Norte, Juazeiro do Norte, Ceará 63010-215, Brazil; (M.A.M.-C.); (É.M.B.R.)
| | | | - Vivian Rahmeier-Fietz
- Universidade Estadual de Mato Grosso do Sul, Dourados, Mato Grosso do Sul 79804-970, Brazil; (E.A.M.-T.-W.); (V.R.-F.)
| | - Oscar Gerardo Figueroa-Salcido
- Unidad Academica de Ciencias de la Nutrición y Gastronomia, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico; (J.G.A.-G.); (C.E.B.-C.); : (F.I.C.-T.)
- Posgrado en Ciencias de la Salud, División de Ciencias Biológicas y de la Salud, Universidad de Sonora, Hermosillo, Sonora 83000, Mexico
| | - Feliznando Isidro Cárdenas-Torres
- Unidad Academica de Ciencias de la Nutrición y Gastronomia, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico; (J.G.A.-G.); (C.E.B.-C.); : (F.I.C.-T.)
| | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Clinical and Research Laboratory (LACIUS, URS), University of Sonora, Navojoa 85880, Sonora, Mexico
- Correspondence: (N.O.); (F.C.-C.)
| | - Francisco Cabrera-Chávez
- Unidad Academica de Ciencias de la Nutrición y Gastronomia, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico; (J.G.A.-G.); (C.E.B.-C.); : (F.I.C.-T.)
- Correspondence: (N.O.); (F.C.-C.)
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12
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Valdez-Meza EE, Raymundo A, Figueroa-Salcido OG, Ramírez-Torres GI, Fradinho P, Oliveira S, de Sousa I, Suárez-Jiménez M, Cárdenas-Torres FI, Islas-Rubio AR, Rodríguez-Olibarría G, Ontiveros N, Cabrera-Chávez F. Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties. Foods 2019; 8:E282. [PMID: 31344934 PMCID: PMC6722561 DOI: 10.3390/foods8080282] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. METHODS Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. RESULTS The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This effect remained after 7 h, 8 h, or 9 h. CONCLUSIONS The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
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Affiliation(s)
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | - Patrícia Fradinho
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Sonia Oliveira
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Isabel de Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | | | | | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, University of Sonora, Navojoa, Sonora 85880, Mexico.
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Cárdenas-Torres FI, Reyes-Moreno C, de Jesús Vergara-Jiménez M, Cuevas-Rodríguez EO, Milán-Carrillo J, Gutiérrez-Dorado R, Arámburo-Gálvez JG, Ontiveros N, Cabrera-Chávez F. Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth ( Amaranthus hypochondriacus) Grains before and after an Extrusion Process. ACTA ACUST UNITED AC 2019; 55:medicina55030072. [PMID: 30897829 PMCID: PMC6473429 DOI: 10.3390/medicina55030072] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 03/13/2019] [Accepted: 03/14/2019] [Indexed: 11/16/2022]
Abstract
Background: The first cases of food allergy to amaranth grain have recently been published. This pseudocereal is considered hypoallergenic, and there is scarce information about the allergenic potential of amaranth proteins, either before or after food processing. Objective: To evaluate, in a mouse model of food allergy, the sensitizing and allergenic potential of extruded and non-extruded albumin and globulin fractions from amaranth grains. Materials and Methods: Amaranth (Amaranthus hypochondriacus) flour was obtained and the albumin and globulin fractions isolated. These protein fractions were also obtained after flour extrusion. An intraperitoneal 28-day protocol was carried out to evaluate the sensitizing and allergenic potential of the proteins. The common and rarely allergenic proteins ovalbumin and potato acidic phosphatase were utilized as reference. Specific IgE and IgG antibodies were evaluated for all the proteins tested. Mast cell protease-1 (mMCP-1) responses were evaluated in serum samples collected after intragastric challenges with the proteins of interest. All serological evaluations were carried out using ELISA. Results: Mice were sensitized to the non-extruded albumin fraction from amaranth grains and to ovalbumin (p = 0.0045). The extrusion process of amaranth proteins abrogated the IgE responses triggered under non-extruded conditions (p = 0.0147). mMCP-1 responses were significantly detected in the group of mice sensitized to ovalbumin (p = 0.0138), but not in others. Conclusions: The non-extruded albumin fraction from amaranth has the potential to sensitize BALB/c mice, but this sensitizing potential fails to induce detectable serum levels of the mast cell degranulation marker mMCP-1 after intragastric challenges. Furthermore, the extrusion process abolished the sensitization potential of the amaranth albumins.
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Affiliation(s)
- Feliznando Isidro Cárdenas-Torres
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | - Cuauhtémoc Reyes-Moreno
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | | | - Edith Oliva Cuevas-Rodríguez
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | - Jorge Milán-Carrillo
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | - Roberto Gutiérrez-Dorado
- Food Science and Technology Post-Grade, Chemistry-Biological Sciences Faculty, University of Sinaloa, Culiacán 80019, Sinaloa, Mexico.
| | | | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological, and Agricultural Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico.
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Ramírez-Torres GI, Ontiveros N, López-Teros V, Suarez-Jiménez GM, Cabrera-Chávez F. FOOD MATRICES FOR THE DELIVERY OF ANTIHYPERTENSIVE PEPTIDES IN FUNCTIONAL FOODS. BIOTECNIA 2018. [DOI: 10.18633/biotecnia.v20i3.723] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Many food-derived peptides with antihypertensive activity have been reported. However, a reduced number of studies have been conducted to prove in vivo the efficacy of most of the currently reported antihypertensive peptides. Thus, just a few of these bioactive peptides are utilized as supplements or ingredients for functional foods production. In addition to in vivo evaluations, another challenging task is the delivery of bioactive peptides in physiological conditions, but studies about this topic are scarce. Notably, some proteins are able to form gels that have different characteristics related to the pH of the environment. Bioactive peptides can be entrapped into such gels structure and be released in different physiological environments (e. g. low pH in the stomach and neutral in the intestine). Thus, the selection of macronutrients could play a critical role in the design of food matrices intended to be used as containers and releasers of antihypertensive peptides.
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Arias-Gastelum M, Cabrera-Chávez F, Vergara-Jiménez MDJ, Ontiveros N. The gluten-free diet: access and economic aspects and impact on lifestyle. NDS 2018. [DOI: 10.2147/nds.s143404] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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16
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Ontiveros N, Rodríguez-Bellegarrigue CI, Galicia-Rodríguez G, Vergara-Jiménez MDJ, Zepeda-Gómez EM, Arámburo-Galvez JG, Gracia-Valenzuela MH, Cabrera-Chávez F. Prevalence of Self-Reported Gluten-Related Disorders and Adherence to a Gluten-Free Diet in Salvadoran Adult Population. Int J Environ Res Public Health 2018; 15:ijerph15040786. [PMID: 29670007 PMCID: PMC5923828 DOI: 10.3390/ijerph15040786] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 03/26/2018] [Accepted: 04/13/2018] [Indexed: 02/06/2023]
Abstract
Gluten-related disorders are not considered of relevance at public health level in Central America. The prevalence of gluten-related disorders, and adherence to a gluten-free diet, remain unknown in the Central American region. We conducted a cross-sectional survey of the Central American population from San Salvador, El Salvador, to estimate the prevalence rates of self-reported gluten-related disorders and adherence to a gluten-free diet. 1326 individuals were surveyed. Self-reported prevalence rates were (95% Confidence Interval): gluten sensitivity 3.1% (2.3–4.2); physician-diagnosed celiac disease 0.15% (0.04–0.5); wheat allergy 0.75% (0.4–1.3); non-celiac gluten sensitivity 0.98% (0.5–1.6). The prevalence rate of adherence to a gluten-free diet was 7.0% (5.7–8.5). Seven self-reported physician diagnosed gluten-sensitive cases informed the co-existence of non-celiac gluten sensitivity with celiac disease and/or wheat allergy. Among the non-self-reported gluten sensitivity individuals following a gluten-free diet, 50% reported that they were seeing a health professional for gluten-free dietary advice. Gluten sensitivity is commonly reported in Salvadoran population, but some health professionals acknowledge the coexistence of wheat allergy, celiac disease, and non-celiac gluten sensitivity. Among studies at population level, the prevalence of adherence to a gluten-free diet in Salvadoran population is the highest reported until now. However, just a few of the gluten-free diet followers were doing it for health-related benefits; the others reported weight control and the perception that the diet is healthier as the main motivation for adopting such a diet.
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Affiliation(s)
- Noé Ontiveros
- División de Ciencias e Ingeniería, Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, Navojoa, Sonora 85880, Mexico.
| | - Cecilia Ivonne Rodríguez-Bellegarrigue
- Facultad de Ciencias de la Salud Luis Edmundo Vasquez, Departamento de Salud Pública, Universidad Dr. José Matias Delgado, Antiguo Cuscatlán 1502, El Salvador.
| | - Gerardo Galicia-Rodríguez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, Culiacán, Sinaloa 80019, Mexico.
| | - Marcela de Jesús Vergara-Jiménez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, Culiacán, Sinaloa 80019, Mexico.
| | - Elia María Zepeda-Gómez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, Culiacán, Sinaloa 80019, Mexico.
| | - Jesús Gilberto Arámburo-Galvez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, Culiacán, Sinaloa 80019, Mexico.
| | | | - Francisco Cabrera-Chávez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, Culiacán, Sinaloa 80019, Mexico.
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Arámburo-Gálvez JG, Ontiveros N, Vergara-Jiménez MJ, Magaña-Ordorica D, Gracia-Valenzuela MH, Cabrera-Chávez F. Price and Availability of Sugar-Free, Sugar-Reduced and Low Glycemic Index Cereal Products in Northwestern México. Int J Environ Res Public Health 2017; 14:ijerph14121591. [PMID: 29258223 PMCID: PMC5751008 DOI: 10.3390/ijerph14121591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Revised: 12/16/2017] [Accepted: 12/16/2017] [Indexed: 06/07/2023]
Abstract
Sugar-free (SF), sugar-reduced (SR), or low-glycemic-index (low GI) cereal products could be helpful for the dietary treatment of disorders related to glucose homeostasis. However, access and economic aspects are barriers that could hamper their consumption. Thus, the availability and price of such cereal products were evaluated in Northwestern México. The products were categorized in 10 groups. The data were collected in five cities by store visitation (from November 2015 to April 2016). The availability in specialized stores and supermarkets was expressed as availability rates based on the total number of products. The price of the SF, SR, and low GI products were compared with their conventional counterparts. Availability rates were higher in supermarkets than in specialized stores by product numbers (14.29% versus 3.76%, respectively; p < 0.001) and by product categories (53.57% versus 26.92%, respectively; p < 0.001). Five categories of products labeled as SF, SR, and low GI (oats, cookies and crackers, flours, snacks, and tostadas/totopos) had higher prices than their conventional counterparts (p < 0.05). In conclusion, in Northwestern Mexico, the availability of SF, SR, and low GI cereal-based foods is relatively low, and these foods are more expensive than their conventional counterparts.
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Affiliation(s)
- Jesús G Arámburo-Gálvez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico.
| | - Noé Ontiveros
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico.
| | - Marcela J Vergara-Jiménez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico.
| | - Dalia Magaña-Ordorica
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico.
| | | | - Francisco Cabrera-Chávez
- Nutrition Sciences Academic Unit, University of Sinaloa, Av. Cedros and Sauces Street, Los Fresnos, 80019 Culiacán, Sinaloa, Mexico.
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Ramírez-Torres G, Ontiveros N, Lopez-Teros V, Ibarra-Diarte JA, Reyes-Moreno C, Cuevas-Rodríguez EO, Cabrera-Chávez F. Amaranth Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats. Molecules 2017; 22:molecules22111905. [PMID: 29120394 PMCID: PMC6150404 DOI: 10.3390/molecules22111905] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2017] [Revised: 10/25/2017] [Accepted: 11/03/2017] [Indexed: 11/29/2022] Open
Abstract
Alcalase is the enzyme of choice to release antihypertensive peptides from amaranth proteins, but the hydrolysis conditions have not been optimized yet. Furthermore, in vivo assays are needed to confirm such a hypotensive effect. Our aim was to optimize the hydrolysis of amaranth protein with alcalase and to test in vivo the hypotensive effect of the hydrolysates. A response surface analysis was carried out to optimize the hydrolysis reaction. The response variable was the Angiotensin Converting Enzyme (ACE-I) inhibition. The hydrolysis degree was determined (free alpha-amino groups measurement). The optimized hydrolysate bioavailability was assessed in the sera of mice and the hypotensive effect was assessed in spontaneously hypertensive rats. Control groups were administered captopril or water. The optimized hydrolysis conditions were: pH = 7.01, temperature = 52 °C, enzyme concentration 0.04 mU/mg, and time = 6.16 h. The optimized hydrolysate showed a 93.5% of ACE-I inhibition and a hydrolysis degree of 74.77%. After supplementation, the hydrolysate was bioavailable in mice from 5 to 60 min, and the hypotensive effect started at 4 h in spontaneously hypertensive rats (p < 0.05 vs. water group). This effect was similar to the captopril hypotensive effect for the next 3 h (p > 0.05). The use of amaranth-optimized hydrolysates as hypotensive supplements or ingredient for functional foods seems feasible.
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Affiliation(s)
- Giovanni Ramírez-Torres
- Nutritional Sciences, Department of Chemical and Biological Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico.
- Faculty of Physical Education and Sport, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico.
| | - Noé Ontiveros
- Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico.
| | - Verónica Lopez-Teros
- Nutritional Sciences, Department of Chemical and Biological Sciences, University of Sonora, Hermosillo, Sonora 83000, Mexico.
| | | | - Cuauhtémoc Reyes-Moreno
- Faculty of Chemical and Biological Sciences, University of Sinaloa, Culiacán, Sinaloa 80199, Mexico.
| | | | - Francisco Cabrera-Chávez
- Faculty of Physical Education and Sport, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico.
- Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, Mexico.
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Cabrera-Chávez F, Dezar GVA, Islas-Zamorano AP, Espinoza-Alderete JG, Vergara-Jiménez MJ, Magaña-Ordorica D, Ontiveros N. Prevalence of Self-Reported Gluten Sensitivity and Adherence to a Gluten-Free Diet in Argentinian Adult Population. Nutrients 2017; 9:nu9010081. [PMID: 28117706 PMCID: PMC5295125 DOI: 10.3390/nu9010081] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Revised: 12/30/2016] [Accepted: 01/16/2017] [Indexed: 12/23/2022] Open
Abstract
Background: Previous studies suggest that the prevalence of wheat/gluten sensitivity and adherence to a gluten-free diet (GFD) are high in Latin population despite a poor diagnosis of celiac disease. However, these prevalence rates still remain unknown in most Latin American countries. Methods: A cross-sectional survey study was conducted in Santa Fe, Argentina. Results: The estimated self-reported prevalence rates were (95% Confidence Interval [CI]): self-reported gluten sensitivity (SR-GS) 7.61% (6.2–9.2), SR-GS currently following a GFD 1.82% (1.2–2.7), celiac disease 0.58% (0.3–1.2), wheat allergy 0.33% (0.12–0.84), self-reported non-celiac gluten sensitivity (SR-NCGS) 6.28% (5.1–7.8), SR-NCGS currently following a GFD 0.91% (0.5–1.6), and adherence to a GFD 6.37% (5.1–7.9). SR-GS was more common in women (6.0%; p < 0.001) and associated with irritable bowel syndrome (p < 0.001). Among the GFD followers, 71.4% were doing it for reasons other than health-related benefits and 50.6% without medical/dietitian advice. In the non-SR-GS group, the main motivations for following a GFD were weight control and the perception that a GFD is healthier. Conclusion: In Argentina, gluten sensitivity is commonly reported and it seems that physicians/gastroenterologists are aware of celiac disease diagnosis. Trustable information about the benefits and potential consequences of following a GFD should be given to the general population.
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Affiliation(s)
- Francisco Cabrera-Chávez
- Nutrition Sciences Academic Unit, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico.
| | - Gimena V A Dezar
- Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Santa Fe 3000, Argentina.
| | - Anna P Islas-Zamorano
- Nutrition Sciences Academic Unit, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico.
| | | | | | - Dalia Magaña-Ordorica
- Nutrition Sciences Academic Unit, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico.
| | - Noé Ontiveros
- Nutrition Sciences Academic Unit, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico.
- Regional Program for PhD in Biotechnology, FCQB, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa 80019, Mexico.
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Ontiveros N, López-Gallardo JA, Vergara-Jiménez MJ, Cabrera-Chávez F. Self-Reported Prevalence of Symptomatic Adverse Reactions to Gluten and Adherence to Gluten-Free Diet in an Adult Mexican Population. Nutrients 2015. [PMID: 26197336 PMCID: PMC4517044 DOI: 10.3390/nu7075267] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The prevalence of symptomatic adverse reactions to gluten and adherence to gluten-free diet in Latin American countries is unknown. These measurements are strongly linked to gluten-related disorders. This work aimed to estimate the prevalence of adverse reactions to oral gluten and the adherence to gluten-free diet in the adult Mexican population. To reach this aim, a self-administered questionnaire was designed and tested for clarity/comprehension and reproducibility. Then, a self-administered questionnaire-based cross-sectional study was conducted in the Mexican population. The estimated prevalence rates were (95% CI): 11.9% (9.9–13.5) and 7.8 (6.4–9.4) for adverse and recurrent adverse reactions to gluten respectively; adherence to gluten-free diet 3.7% (2.7–4.8), wheat allergy 0.72% (0.38–1.37); celiac disease 0.08% (0.01–0.45), and NCGS 0.97% (0.55–1.68). Estimated pooled prevalence of self-reported physician-diagnosis of gluten-related disorders was 0.88% (0.49–1.5), and 93.3% respondents reported adherence to gluten-free diet without a physician-diagnosis of gluten-related disorders. Symptom comparisons between those who reported recurrent adverse reactions to gluten and other foods showed statistically significant differences for bloating, constipation, and tiredness (p < 0.05). Gluten-related disorders may be underdiagnosed in the Mexican population and most people adhering to a gluten-free diet are doing it without proper diagnostic work-up of these disorders, and probably without medical/dietician advice.
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Affiliation(s)
- Noe Ontiveros
- Regional Program for PhD in Biotechnology, FCQB, University of Sinaloa, Culiacán, Sinaloa 80019, México; E-Mail:
| | - Jesús A. López-Gallardo
- Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, México; E-Mails: (J.A.L.-G.); (M.J.V.-J.)
| | - Marcela J. Vergara-Jiménez
- Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, México; E-Mails: (J.A.L.-G.); (M.J.V.-J.)
| | - Francisco Cabrera-Chávez
- Nutrition Sciences Academic Unit, University of Sinaloa, Culiacán, Sinaloa 80019, México; E-Mails: (J.A.L.-G.); (M.J.V.-J.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel./Fax: +52-667-753-5454
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Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten. Food Funct 2015; 5:1813-8. [PMID: 24917417 DOI: 10.1039/c4fo00118d] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders.
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Affiliation(s)
- Nina Gisella Heredia-Sandoval
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a la Victoria, km 0.6, Hermosillo 83304, Sonora, Mexico.
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Islas-Rubio AR, Calderón de la Barca AM, Cabrera-Chávez F, Cota-Gastélum AG, Beta T. Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.014] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ortiz-Sánchez JP, Cabrera-Chávez F, Calderón de la Barca AM. Maize prolamins could induce a gluten-like cellular immune response in some celiac disease patients. Nutrients 2013; 5:4174-83. [PMID: 24152750 PMCID: PMC3820067 DOI: 10.3390/nu5104174] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2013] [Revised: 10/02/2013] [Accepted: 10/10/2013] [Indexed: 12/20/2022] Open
Abstract
Celiac disease (CD) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for CD is a strict lifelong gluten-free diet. However, in some CD patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory CD or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some CD patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet.
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Affiliation(s)
- Juan P. Ortiz-Sánchez
- Department of Nutrition, Research Center for Food and Development (CIAD, A.C.), Carr. La Victoria, Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mail:
| | - Francisco Cabrera-Chávez
- Nutrition Sciences and Gastronomy Unit, University of Sinaloa, Culiacan, Sinaloa 80019, Mexico; E-Mail:
| | - Ana M. Calderón de la Barca
- Department of Nutrition, Research Center for Food and Development (CIAD, A.C.), Carr. La Victoria, Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mail:
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +52-662-289-2400 (ext. 288); Fax: +52-662-280-0094
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Cabrera-Chávez F, Calderón de la Barca AM, Islas-Rubio AR, Marti A, Marengo M, Pagani MA, Bonomi F, Iametti S. Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.040] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Cabrera-Chávez F, Iametti S, Miriani M, de la Barca AMC, Mamone G, Bonomi F. Maize prolamins resistant to peptic-tryptic digestion maintain immune-recognition by IgA from some celiac disease patients. Plant Foods Hum Nutr 2012; 67:24-30. [PMID: 22298027 DOI: 10.1007/s11130-012-0274-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Maize is used as an alternative to wheat to elaborate food stuffs for celiac patients in a gluten-free diet.However, some maize prolamins (zeins) contain amino acid sequences that resemble the wheat gluten immunodominant peptides and their integrity after gastrointestinal proteolysisis unknown. In this study, the celiac IgA-immunoreactivity to zeins from raw or nixtamalized grains, before and after peptic/tryptic digestion was evaluated and their possible immunogenicity was investigated by in silico methods.IgA from some celiac patients with HLA-DQ2 or DQ8 haplotypes recognized two alpha-zeins even after peptic/ tryptic proteolysis. However, digestion affected zeins after denaturation, reduction, and alkylation, used for identification of prolamins as alpha-zein A20 and A30 by MS/MS sequencing. An in silico analysis indicated that other zeins contain similar sequences, or sequences that may bind even better to the HLA-DQ2/DQ8 molecules compared to the already identified ones. Results concur to indicate that relative abundance of these zeins, along with factors affecting their resistance to proteolysis, may be of paramount clinical relevance, and the use of maize in the formulation and preparation of gluten-free foods must be reevaluated in some cases of celiac disease.
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Affiliation(s)
- Francisco Cabrera-Chávez
- Dipartimento di Scienze Molecolari Agroalimentari, Università degli Studi di Milano, Milano, Italy
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Cabrera-Chávez F, Calderón de la Barca A. Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.06.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Cabrera-Chávez F, Ezquerra-Brauer JM, Herrera-Urbina R, Rosell CM, Rouzaud-Sández O. Physicochemical Properties of Wheat Gluten Proteins Modified by Protease From Sierra (Scomberomorus sierra) Fish. International Journal of Food Properties 2010. [DOI: 10.1080/10942910903013357] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cabrera-Chávez F, Islas-Rubio AR, Rouzaud-Sández O, Sotelo-Cruz N, Calderón de la Barca AM. Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.06.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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de la Barca AMC, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Foods Hum Nutr 2010; 65:241-246. [PMID: 20734143 DOI: 10.1007/s11130-010-0187-z] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60-70% popped amaranth flour and 30-40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.
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Affiliation(s)
- Ana María Calderón de la Barca
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera a la Victoria Km 0.6, P. O. Box 1735, Hermosillo 83000, Mexico.
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Cabrera-Chávez F, de la Barca AMC. Bovine milk intolerance in celiac disease is related to IgA reactivity to α- and β-caseins. Nutrition 2009; 25:715-6. [DOI: 10.1016/j.nut.2009.01.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2008] [Revised: 01/01/2009] [Accepted: 01/09/2009] [Indexed: 10/21/2022]
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Cabrera-Chávez F, Rouzaud-Sández O, Sotelo-Cruz N, Calderón de la Barca AM. Bovine milk caseins and transglutaminase-treated cereal prolamins are differentially recognized by IgA of celiac disease patients according to their age. J Agric Food Chem 2009; 57:3754-3759. [PMID: 19290628 DOI: 10.1021/jf802596g] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The prevalence of celiac disease (CD) has increased worldwide, which could be related to some dietary proteins in infant regimens and/or new food processes, affecting CD-predisposed infants and older children or adults differentially. IgA reactivity to human and bovine caseins, as well as yogurt caseins and prolamins from wheat or maize breads, microbial transglutaminase (mTG)-treated or not, was evaluated in three patient groups: G1, <2 years old; G2, approximately 3 years old; and G3 >8 years old. Human caseins were not recognized by IgA, whereas IgA reactivity of G2 and G3 was higher to bovine milk caseins. Immunoreactivity of G1 to yogurt caseins was lower and comparable to controls, with no effects due to mTG treatment. However, mTG treatment increased reactivity of G3 to wheat and maize prolamins. IgA immunoreactivity of CD patients to caseins and mTG-treated or not prolamins was age-dependent, which could reflect a differential manifestation of the effects of such proteins on the intestinal barrier.
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Affiliation(s)
- Francisco Cabrera-Chávez
- Departamento de Nutrición y Metabolismo, Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera a la Victoria Km 0.6, P.O. Box 1735, Hermosillo 83000, Mexico
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Cabrera-Chávez F, Rouzaud-Sández O, Sotelo-Cruz N, Calderón de la Barca AM. Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients. J Agric Food Chem 2008; 56:1387-1391. [PMID: 18193828 DOI: 10.1021/jf0724163] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Celiac disease (CD) is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patients. This study evaluated the reactivity of IgA of celiac patients to prolamins of wheat and gluten-free (maize and rice flours) breads mTG-treated or not. Prolamins extracted from wheat and gluten-free breads were analyzed by ELISA and immunodetected on membranes with individual or pooled sera from nine celiac patients recently diagnosed. Sera pool IgA titers were higher against prolamins of mTG-treated wheat or gluten-free breads than against mTG-untreated, mainly due to two individual patients' sera. The electrophoretic pattern of gluten-free bread prolamins was changed by the mTG treatment, and a new 31000 band originated in maize was recognized by three CD patients' IgA.
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Affiliation(s)
- Francisco Cabrera-Chávez
- Departamento de Nutrición y Metabolismo, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria Km 0.6, Hermosillo, Mexico
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