ABSTRACT
The aim of the study was to show patients suffering from the coeliac disease, their real gliadin daily intake, offer them very useful information concerning their diet and to find random possible mistakes. The monitoring was carried out within the context of their routine everyday diet regimen. The daily intake of gliadin in the diet was quantified on the basis of gliadin determination in their current daily food. The gluten-free diet was followed for 30 days. The patients were taking regular daily meals, drinks, and sometimes medicines or food supplements. The patients were provided with instructions, survey forms, digital scales, polyethylen bottles and sacks. The patients took out the stipulated amount, which served as a sample of each of their daily meals. The samples included both homemade meals as well as commercial products. The content of gliadin in daily meal was determined by the sandwich ELISA method. The daily gliadin intake was calculated on the base of the reported amount of meals ingested. 1,900 food samples were analyzed within the framework of this study. Several contaminated commercial foods were found; nevertheless this fact did not influence the otherwise satisfactory overall picture of the daily gliadin intake by the patients followed. The results in 14 patients revealed a satisfactory adherence to the gluten-free diet. It was proved that conscientiousness and awareness on the part of coeliac patients, or those taking care of them, is of paramount importance in determining the choice of foods comprising a gluten-free diet.
Subject(s)
Celiac Disease/diet therapy , Diet, Gluten-Free , Gliadin/administration & dosage , Adolescent , Adult , Antibodies/blood , Child , Child, Preschool , Female , Food Analysis , Gliadin/analysis , Gliadin/immunology , Humans , Male , Patient Compliance , Transglutaminases/immunology , Young AdultABSTRACT
The gluten content in different varieties of barley and malts, and in different types of beers, was determined by a 'sandwich' enzyme immunoassay (RIDASCREEN Gliadin kit). The gluten levels in barley wheat, rye and spelt malts ranged 18.8-45.0, 44.0-68.0, 41.6 and 21.2 g kg-1, respectively. When various types of beer were compared, the gluten concentration increased as follows: alcohol-free beer (<3.0), lager beers (<3.0-8.7 mg l-1), stouts (9.0-15.2 mg l-1) and wheat beers (10.6-41.2 mg l-1). When 10 Czech lager beers were analysed, using both sandwich and competitive ELISA, the results showed that the latter method provided values several times higher than the former. Gluten balance was carried out during the brewing process, starting from the raw materials and terminating at the final beer. Gluten levels decreased due to precipitation during the mashing process, primary and secondary fermentation and, lastly, as a result of adsorption during beer stabilization. The gluten content in beer is, thus, approximately three orders of magnitude lower than in the raw malt.
Subject(s)
Beer/analysis , Edible Grain/chemistry , Glutens/analysis , Alcoholic Beverages/analysis , Celiac Disease/prevention & control , Enzyme-Linked Immunosorbent Assay , Food Analysis/methods , Gliadin , Hordeum , TriticumABSTRACT
The effect on the embrionic development of Tr. cristatus of 16 antibiotics (keflin, penicillin, benzazillin, ampicillin, nystatin, kanamycin, streptomycin, novobiocin, brunomycin, erythran, oleandomycin, tetracyclin, chlornytromycin, gentamycin, rimactan, and capreomycin) administered in 3 concentrations was studied. It was established that except kanamycin, keflin and rimactan all the rest damage the embryonic development showing certain phase specifity. Gastrulation turned to be the most sensitive embryonic period.
