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    Could An Italian Patent Change Gluten-free Food World Forever?


    Jefferson Adams

    Celiac.com 07/17/2014 - Italian researchers are claiming a major scientific and potentially commercial breakthrough that could lead to a revolution in the food available to people with celiac disease.


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    Image: Wikimedia Commons--FlankerThe researchers, all at the Department of Agricultural Sciences, Food and the Environment, University of Foggia are claiming that their revolutionary new method will enable the manufacture of wheat products safe for people with celiac disease. The method method involves modifying the gluten proteins in standard wheat so that it will not trigger an adverse gluten reaction in people with celiac disease.

    They claim that their method enables the production of celiac safe and gluten-friendly foods containing “all the dough and baked products made with flour from commonly obtained wheat.”

    A patent has been made by Prof. Aldo Di Luccia and Prof. Carmen Lamacchia, and CNR researcher Dr. Carmela Gianfrani. The application was filed in Italy with the Italian Patent and Trademark Office at the Ministry of Economic Development, on 2 October 2012. An application for extension according to the International Patent Cooperation Treaty (PCT) was filed on 29 April 2013.

    Both researchers have earned a very positive evaluation by the award of the higher threshold of the so-called "scientific credibility".

    Specifically, they claim that their method induces changes in gluten proteins, which break the chain of chemical combinations that trigger the so-called "intolerance" changes, thus avoiding the inflammatory process that interferes with nutrient absorption, and causes lesions and bowel dysfunction.

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    Guest dappy

    Posted

    What is the effect on baked goods made with this wheat. If it is altered so that it does not perform the same as regular wheat with gluten that produces all that great bread we are missing - then what is the point ??

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    Is this genetic engineering? If so, I say NO to GMOs.

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    Guest Celiac in Maine

    Posted

    What is the effect on baked goods made with this wheat. If it is altered so that it does not perform the same as regular wheat with gluten that produces all that great bread we are missing - then what is the point ??

    I agree dappy, after reading this research what is the point? I wonder, does this author proof-read? I am continually disappointed in this author's articles. They are (as is evidenced in the last paragraph) usually convoluted and hard to decipher. I'm sorry, but: "Specifically, they claim that their method induces changes in gluten proteins which break the chain of chemical combinations that triggered after the ingestion of certain foods that contain gluten in fact, cause the so-called "intolerance": changes , as mentioned, in fact avoid counterproductive the inflammatory cascade that creates lesions and bowel dysfunction in the absorption of nutrients..." makes little sense.

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    Guest Susan Kyhn, MS

    Posted

    I was unclear as to whether this is a method of genetic engineering or a processing technique to the wheat as it is manufactured. If it is the latter, can you expound upon the process or provide a link to more information? Thanks.

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    Guest Donnie

    Posted

    Interesting article. Hopefully, there will be more info on this process. I have my doubts it will work, but we can hope.

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    Sounds like bioengineering to me...no thanks.

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    Guest Kathy

    Posted

    Looking so forward to progress like this!!!

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    Guest Jefferson

    Posted

    What is the effect on baked goods made with this wheat. If it is altered so that it does not perform the same as regular wheat with gluten that produces all that great bread we are missing - then what is the point ??

    I think the researchers are claiming that the end product will offer the benefits of wheat, without the adverse gluten reaction.

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    Guest LeeAnne

    Posted

    Sounds like bioengineering to me...no thanks.

    You are right, some things are best left alone.

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    Guest Jefferson

    Posted

    Is this genetic engineering? If so, I say NO to GMOs.

    From what I can tell, this does not involve genetic modification. It seems to be a process to treat commercial wheat and/or flour to make it tolerable for people with celiac disease.

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    Guest adolfo

    Posted

    I was unclear as to whether this is a method of genetic engineering or a processing technique to the wheat as it is manufactured. If it is the latter, can you expound upon the process or provide a link to more information? Thanks.

    in italiano

    from 800 ppm to 66 ppm

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    They messed with wheat to begin with, how can I trust it now?

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    It is not the best English I have ever read to make an understatement. I was hoping the link to the Italian site would provide further information, but there is nothing there.

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    NO Stop screwing with the food chain. I wouldn't eat this if my life depended on it. GMO's are so bad!!!!

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    Guest sceptic

    Posted

    Do You all think that selective growing of food and cross-breading plants (like our fathers, mother, grandmas and grandpas did it) are not genetic modifications? Then you are wrong, all are genetic modifications. The plants can also have mutations which you are so afraid of, both lab modified and "naturally" modified, and even unmodified.

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    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023