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Wageningen, Netherlands

Bruins Slot I.D.,RIKILT Wageningen UR | Bremer M.G.E.G.,RIKILT Wageningen UR | Hamer R.J.,Laboratory of Food Chemistry | van der Fels-Klerx H.J.,RIKILT Wageningen UR
Trends in Food Science and Technology | Year: 2015

In order to assist celiac disease (CD) patients in making safe food choices, gluten-free food products are labelled as such. The exact meaning of the gluten-free label differs throughout the world. This paper discusses the different thresholds that are currently used to label products gluten-free and compares tolerable gluten levels to the gluten levels CD patients can be exposed to with these thresholds in place. Currently, the most applied gluten threshold to label products gluten-free does not protect the most vulnerable patients. Therefore, we propose to lower the threshold for products with a gluten-free label to 3ppm gluten. © 2015 Elsevier Ltd. Source

van den Broeck H.C.,Plant Research International | de Jong H.C.,Limagrain Nederland B.V. | Salentijn E.M.J.,Plant Research International | Dekking L.,Leiden University | And 6 more authors.
Theoretical and Applied Genetics | Year: 2010

Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD. During the last decades, a significant increase has been observed in the prevalence of CD. This may partly be attributed to an increase in awareness and to improved diagnostic techniques, but increased wheat and gluten consumption is also considered a major cause. To analyze whether wheat breeding contributed to the increase of the prevalence of CD, we have compared the genetic diversity of gluten proteins for the presence of two CD epitopes (Glia-α9 and Glia-α20) in 36 modern European wheat varieties and in 50 landraces representing the wheat varieties grown up to around a century ago. Glia-α9 is a major (immunodominant) epitope that is recognized by the majority of CD patients. The minor Glia-α20 was included as a technical reference. Overall, the presence of the Glia-α9 epitope was higher in the modern varieties, whereas the presence of the Glia-α20 epitope was lower, as compared to the landraces. This suggests that modern wheat breeding practices may have led to an increased exposure to CD epitopes. On the other hand, some modern varieties and landraces have been identified that have relatively low contents of both epitopes. Such selected lines may serve as a start to breed wheat for the introduction of 'low CD toxic' as a new breeding trait. Large-scale culture and consumption of such varieties would considerably aid in decreasing the prevalence of CD. © 2010 The Author(s). Source

Guzek D.,Laboratory of Food Chemistry
Journal of Sensory Studies | Year: 2016

The aim of the presented study was to evaluate consumer behaviors towards novel meat products in Poland. The research was conducted using PAPI method on a group of 559 Polish respondents purchasing meat and meat products. The highest share of declared "innovators" or "early adopters" was observed among respondents purchasing meat and sausages in natural food shops (75%, 83%), supermarkets (59%, 58%) and specialist meat stores (50% for sausages), whereas the lowest interest in novelty was expressed by the respondents purchasing meat and sausages in the local grocery shops (35%, 26%) and discount stores (29%, 36%). In the case of cold cuts deluxe the highest interest in novelty was observed among respondents purchasing in discount stores (71%), while the lowest - among respondents purchasing in supermarkets (27%) and natural food shops (17%). The identified trend suggesting that customers are willing to buy various novel meat products in the different places may be a contribution to the formulation of the modern marketing strategies. © 2016 Wiley Periodicals, Inc. Source

Van den Broeck H.C.,Plant Research International | Gilissen L.J.W.J.,Plant Research International | Smulders M.J.M.,Plant Research International | Van der Meer I.M.,Plant Research International | Hamer R.J.,Laboratory of Food Chemistry
Journal of Cereal Science | Year: 2011

Celiac disease is a T-cell mediated immune response in the small intestine of genetically susceptible individuals caused by ingested gluten proteins from wheat, rye, and barley. In the allohexaploid bread wheat (Triticum aestivum), gluten proteins are encoded by multigene loci present on the homoeologous chromosomes 1 and 6 of the three homoeologous genomes A, B, and D. The effect of deleting individual gluten loci was analyzed in a set of deletion lines of T. aestivum cv. Chinese Spring with regard to the level of T-cell stimulatory epitopes (Glia-α9 and Glia-α20) and to technological properties of the dough including mixing, stress relaxation, and extensibility. Deletion of loci encoding ω-gliadins, γ-gliadins, and LMW-glutenins located on the short arm of chromosome 1D, reduced the number of T-cell stimulatory epitopes and caused minor deterioration of dough quality by increase of elasticity. Deletion of loci encoding α-gliadins located on the short arm of chromosome 6D, resulted in a significant decrease in T-cell stimulatory epitopes. In parallel, the dough became more stiff and less elastic, which is an improvement for 'Chinese Spring' dough. We demonstrated that α-gliadins from wheat can largely be compensated by addition of avenins from oat to the flour to meet technological requirements. © 2011 Elsevier Ltd. Source

Agency: Narcis | Branch: Project | Program: Completed | Phase: Agriculture | Award Amount: | Year: 2007


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