Gluten-Free Products for Celiac Susceptible People

Abstract

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

The Two Faces of Wheat

“…A strict GFD with a daily gluten intake below 20 mg is currently the only safe and efficient therapy for CD to fully restore patient health. Dietetic gluten-free products are made from safe cereals (e.g., corn, rice, sorghum, or millet), pseudocereals (e.g., amaranth, buckwheat, or quinoa), other sources of flour or starch (potatoes or chestnut), and "gluten replacers" (xanthan or guar gum) (113). Owing to the restricted availability and high costs of gluten-free alternatives and their poorer quality (114), many CD patients regard the GFD as a substantial burden that decreases quality of life, especially when eating out or traveling.…”

Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial

“…granos andinos como cañihua, quinua y amaranto tienen un gran interés como alternativas nutritivas libre de gluten para la sustitución de cereales convencionales (Moreno et al, 2014;Rai et al, 2018) 4,5 . Este recurso presenta un contenido de carbohidratos (63%), grasas (7,6%), fibra cruda (6,1%), cenizas (4,1%) y proteínas (18,8%), de los cuales la principal fracción de proteínas son albumina y globulina (41%).…”

“…Por otro lado, la búsqueda de formulaciones innovadoras aceptables, pueden ser una gran oportunidad para la utilización de harina de cañihua como un producto libre de gluten, y que además estaría aportando otros nutrientes que los productos de marcas comerciales no aportan. Los trastornos asociados al gluten y las cuestiones de estas asociaciones como la enfermedad celiaca (Rai et al, 2018) 6 , alergia al trigo (Czaja-Bulsa y Bulsa, 2017)7 y la sensibilidad al gluten no celiaca (Casella et al, 2018) 8 , pueden establecerse como un tipo específico de intolerancia alimentaria. La razón de esta intolerancia es la fracción de gliadina del gluten en los alimentos 9 .…”

Evaluation of Non-Celiac Gluten Sensitivity in Patients with Previous Diagnosis of Irritable Bowel Syndrome: A Randomized Double-Blind Placebo-Controlled Crossover Trial

“…The gluten-free diet was obtained by permitting the consumption of only cereals or pseudo-cereals that are gluten-free, such as rice, buckwheat, corn, millet and quinoa (all naturally gluten-free foods with low FODMAP content) [15,16]. Moreover, we allowed only the consumption of vegetables and fruit poor in FODMAP, following the nutritional program that received validation to treat irritable bowel syndrome (IBS) [17].…”