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A joint project between Edith Cowan University (ECU) in Australia and CSIRO has revealed key insights about the proteins causing two of the most common types of wheat sensitivity -- non-coeliac wheat sensitivity and occupational asthma (baker's asthma).
With an estimated 10 per cent of people suffering from wheat sensitivity or allergy causing a raft of chronic health issues, researchers are developing tests that will help the production of low-allergen wheat varieties in the future.
[...] "We have known for a long time that certain wheat proteins can trigger an immune response in some people, but now we have developed a way to detect and quantify these proteins," Professor Colgrave said.
"We looked [at] a group of proteins called alpha-amylase/trypsin inhibitors (ATIs), which are known to trigger the intestinal inflammation and chronic ailments associated with wheat intolerance in some people.
"These ATI proteins are commonly found in wheat and play an important role in plant defence against pests and also act as an important nutrient for plant growth and human nutrition."
Journal Reference:
Utpal Bose, Angéla Juhász, James A. Broadbent, Keren Byrne, Crispin A. Howitt, Michelle L. Colgrave. Identification and Quantitation of Amylase Trypsin Inhibitors Across Cultivars Representing the Diversity of Bread Wheat. Journal of Proteome Research, 2020; DOI: 10.1021/acs.jproteome.0c00059
(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @06:17AM (5 children)
Gluten-free pasta.
(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @06:26AM
Shit, I looked it up. You are right. This gluten-free is going to make for some nasty wheat. Might as well just eat something else like quinoa or chickpeas or rice.
(Score: 5, Informative) by MostCynical on Tuesday April 28 2020, @06:48AM (2 children)
Half my family are diagnosed coeliac (scope and blood test)
I have now eaten quite a bit of gluten-free pasta, and I have to disagree with you.
Some of the commercial gluten-free pasta and bread are actually pretty good. The pasta doesn't re-heat very well, so you only cook one night's worth, but otherwise, they are, in many cases, indistinguishable from 'normal' pasta.
You have to be careful to cook gluten-free pasta enough (usually 5-15% more than the instructions), but all you have to do is test every few minutes after the recommended time is reached.
Some of them are even far healthier than 'normal' pasta, as they are made from pulses and legumes.
"I guess once you start doubting, there's no end to it." -Batou, Ghost in the Shell: Stand Alone Complex
(Score: -1, Troll) by Anonymous Coward on Tuesday April 28 2020, @11:10AM
I read this comment and immediately thought of Barbara Hudson, then thought the lack of virtue signalling about volunteer work made it seem odd.. You might still be her(him?).
(Score: 2) by HiThere on Tuesday April 28 2020, @03:26PM
FWIW, of the few I've used, the one I favor is the "Better-than-(pasta|spaghetti|...)". It's pre-cooked, so you don't need to cook it. Just rinse and serve. And it's safe for those with celiac disease, like my sister.
OTOH, I don't think that kind of substitution is what they're talking about. I think they're talking about something that wouldn't suffice for celiac sufferers, but which would decrease the immune reaction that some people have. You can't really compare it to anything that's on the market, because it's NOT on the market, nor is anything that similar.
That said, I'm dubious about designing a strain of wheat that has a neutered immune system.
Javascript is what you use to allow unknown third parties to run software you have no idea about on your computer.
(Score: 0) by Anonymous Coward on Tuesday April 28 2020, @08:45PM
Not entirely. Konjac based noodles can be good substitutes in a lot of cases.