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Homo Sapiens (“Us”): Strengths and Weaknesses
Published in Michael Hehenberger, Zhi Xia, Huanming Yang, Our Animal Connection, 2020
Michael Hehenberger, Zhi Xia, Huanming Yang
CD is an autoimmune disorder affecting ∼1% of the population. It is caused by the ingestion of wheat, barley, rye, and derivatives and causes health issues in genetically predisposed people of all ages. “Classic” celiac disease symptoms include gastrointestinal issues such as chronic diarrhea and abdominal distention, loss of appetite, and impaired growth. More seriously, CD with “non-classic symptoms” occurs in children over 2 years of age, adolescents, and adults. In addition to intestinal symptoms, its non-intestinal manifestations may involve any organ of the body. Both CD and non-celiac gluten sensitivity (NCGS, causing gastrointestinal symptoms but also headache and chronic fatigue), can be “cured” by switching to a gluten-free diet.
Homo Sapiens (“Us”): Strengths and Weaknesses
Published in Michael Hehenberger, Zhi Xia, Our Animal Connection, 2019
CD is an autoimmune disorder affecting ~1% of the population. It is caused by the ingestion of wheat, barley, rye, and derivatives and causes health issues in genetically predisposed people of all ages. “Classic” celiac disease symptoms include gastrointestinal issues such as chronic diarrhea and abdominal distention, loss of appetite, and impaired growth. More seriously, CD with “non-classic symptoms” occurs in children over 2 years of age, adolescents, and adults. In addition to intestinal symptoms, its non-intestinal manifestations may involve any organ of the body. Both CD and nonceliac gluten sensitivity (NCGS, causing gastrointestinal symptoms but also headache and chronic fatigue), can be “cured” by switching to a gluten-free diet.
Advances in Cereal Processing: An Approach for Energy and Water Conservation
Published in I. M. Mujtaba, R. Srinivasan, N. O. Elbashir, The Water–Food–Energy Nexus, 2017
P. Srinivasa Rao, Soumya Ranjan Purohit, Lakshmi E. Jayachandran
A GF diet is the only effective treatment for a fraction of the global population with celiac disease and gluten intolerance. The formulation of high-quality GF cereal-based products represents a challenging task for both the cereal technologist and bakers, especially due to the low baking quality of GF flours. Gluten is the major structure forming protein in the wheat flour and is responsible for the elastic nature of the dough. It also contributes to the appearance and crumb structure of many baked products. Several alternatives, such as starches, dairy products, gums and hydrocolloids, other nongluten proteins, prebiotics, and combinations thereof, are being used in place of gluten to improve the structure, mouthfeel, acceptability, and shelf life of GF bakery products. To overcome this issue, use of starches and gum/hydrocolloids is important in the development of GF cereal-based products to achieve desirable characteristics, such as high loaf volume, crumb softness, and appearance properties along with sensory acceptability (McCarthy et al., 2005). However, right selection and combination of hydrocolloids are crucial to obtain breads with a desirable quality. Replacement of 30% of wheat flour with rice flour results in bread with acceptable quality, whereas more than 30% of gluten substitutes are necessary. An optimized combination of hydroxypropyl methyl cellulose (HPMC) and CMC renders high-quality baked products similar to wheat bread. Different hydrocolloids like HPMC improve gas retention and water absorption, mimicking gluten characteristic. Similarly, xanthan gum imparts a good crumb structure in the absence of gluten, and CMC, agarose, or β-glucan promotes loaf volume (Dwivedi et al., 2014). Wheat and nonwheat starches (rice, potato, corn, cassava, buckwheat) can also be incorporated in the GF products for better quality baked products.
Overview of methodologies for the culturing, recovery and detection of Campylobacter
Published in International Journal of Environmental Health Research, 2023
Marcela Soto-Beltrán, Bertram G. Lee, Bianca A. Amézquita-López, Beatriz Quiñones
Campylobacter infections can occur with a dose as low as 800 colony forming units (CFU); however, it is possible that a lower dose of 360 CFU of C. jejuni can result in the development of campylobacteriosis (Hara-Kudo and Takatori 2011). The incubation period leading to the onset of diarrhea, ranges between 24 and 72 hours with most symptoms (Blaser 1997), and typical initial symptoms within 48 hours include acute watery or bloody diarrhea, fever, weight loss, and cramps. Gastroenteritis due to infections with C. jejuni and C. coli are more common in the summer months affecting children younger than 4 year of age and young adults than in older patients (Bessède et al. 2014). Among campylobacters, C. jejuni has been previously implicated in the development of other chronic inflammatory conditions of the gastrointestinal tract such as Crohn’s disease and ulcerative colitis. The use of genomics enabled the identification of an association between the development of inflammatory bowel disease and C. jejuni genetic determinants implicated in stress response, adhesion, and core biosynthetic pathways (Peters et al. 2021). Additional evidence has demonstrated that emerging Campylobacter species, including C. concisus, C. showae, C. hominis, C. gracilis, C. rectus, and C. ureolyticus, can significantly contribute to the development of these inflammatory bowel diseases (Zhang et al. 2009). Microbiome studies demonstrated these emerging Campylobacter species to be also been linked as important pathogens contributing to periodontal diseases (Kaakoush et al. 2015; Al-Kamel et al. 2019). One of these emerging species, C. concisus, commonly present in the human oral cavity, has been further implicated in the chronic disorders leading to the damage of the esophagus due to the high intracellular fitness in esophageal epithelial cells (Deshpande et al. 2021), and the expression in C. concisus of zonula occludens (zot) toxin, proposed to contribute to increased intestinal permeability, may lead to the development of inflammatory bowel disease (Liu et al. 2016). Although a few reports have suggested an association of C. jejuni infection in contributing to celiac disease inflammation of the gall bladder and colorectal cancer (Verdu et al. 2007; Vaughan-Shaw et al. 2010; He et al. 2019), more epidemiological data is thus warranted to further determine an association between campylobacteriosis and these other gastrointestinal disorders.