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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dc.authorid0000-0003-1238-1616en_US
dc.authorid0000-0002-7607-6808en_US
dc.contributor.authorKök, Muhammed Şamil
dc.contributor.authorGillis, Richard
dc.contributor.authorAng, Shirley
dc.contributor.authorLafond, David
dc.contributor.authorTatham, Arthur S.
dc.date.accessioned2021-06-23T19:29:41Z
dc.date.available2021-06-23T19:29:41Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractGluten 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.en_US
dc.identifier.doi10.1186/2046-1682-5-10
dc.identifier.issn2046-1682
dc.identifier.pmid22594658en_US
dc.identifier.urihttps://doi.org/10.1186/2046-1682-5-10
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7208
dc.identifier.volume5en_US
dc.identifier.wosWOS:000311932100001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKök, Muhammed Şamil
dc.language.isoenen_US
dc.publisherBmcen_US
dc.relation.ispartofBmc Biophysicsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGluten Intoleranceen_US
dc.subjectDietary Fibresen_US
dc.subjectProtein-polysaccharide Interactionsen_US
dc.subjectT-cell Responseen_US
dc.titleCan dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answeren_US
dc.typeArticleen_US

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