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Proteins for Conditioning Hair and Skin
Published in Randy Schueller, Perry Romanowski, Conditioning Agents for Hair and Skin, 2020
Hydrolyzed wheat protein (and) hydrolyzed wheat starch, similar to hydrolyzed sweet almond protein, conditions by both penetrating and coating. Typical of collagen and soy hydrolyzates, substantivity to normal hair increases with concentration, rapidly to 2% actives and plateauing above 5% actives. Studies of stress relaxation and elasticity on hair damaged with a 2% sodium hydroxide cream for 15 min suggested a reduction in brittleness at low relative humidity (RH) and a reduction in limpness at high RH for hair pretreated with 5% hydrolyzate solids (32). Other, more readily apparent benefits to be expected from protein/oligosaccharide combinations in leave-in products are improved body and shine (33).
Relation of Antigliadin Antibodies to Gluten-Sensitive Enteropathy
Published in Tadeusz P. Chorzelski, Ernst H. Beutner, Vijay Kumar, Tadeusz K. Zalewski, Serologic Diagnosis of Celiac Disease, 2020
Wim Th. J. M. Hekkens, Marja van Twist - de Graaf
Gluten itself consists roughly of equal parts of gliadin and glutenin. Gluten was first described by Beccari110 in 1728. He obtained gluten in the same way as it is still made, by washing a dough of wheat flour in water or in diluted salt solutions. When dried at low temperature in order to avoid de-naturation, the dry product, “vital gluten”, is stable (apart from possible rancidity of the lipids) and is used in the baking industry to improve the baking quality of bread. Since wheat production is greater than the direct need in developed countries and wheat starch is produced for applications in food and nonfood industry, the gluten has found its way into many other products. It is used as a protein source as such or because of its rheologic properties in soups, cake mixes, stabilizers, glue, and chewing gum; when partly hydrolyzed, as a foam stabilizer; and for many other applications.
An A to Z of conditions that affect eating and weight in younger children
Published in Rachel Pryke, Joe Harvey, Annabel Karmel, Weight Matters for Children, 2018
Rachel Pryke, Joe Harvey, Annabel Karmel
The Coeliac Society, www.coeliac.co.uk, provides a full listing of all gluten-free products, which is regularly updated. There is a variety of specially manufactured wheat starch foods that comply with the International Gluten-free Standard and so are suitable for a gluten-free diet. In the UK these foods are available on prescription through a family doctor.
Design of minocycline-containing starch nanocapsules for topical delivery
Published in Journal of Microencapsulation, 2018
J. M. Marto, L. F. Gouveia, L. M. D. Gonçalves, H. M. Ribeiro, A. J. Almeida
The investigation of the suitable parameters that showed positive or negative effects on StNC size was performed by varying one factor at a time. As a first step, we studied the possibility to form nanocapsules with different starches. Different approaches for polymer selection can be considered in order to achieve stable polymer dispersion. In the present study a cold-water soluble polymer was selected in order to obtain a clear and stable dispersion with lower concentrations of polymer and also with a biocompatible pH value. The types of starch used were wheat starch, corn starch, Starch 1500, Pure-Gel® B990, Pure-Gel® B994, Pure-Cote® B790 and Instant Pure-Cote® B793. The latter was selected for further studies since it led to the formation of a stable and clear dispersion.
Resistant starch, microbiome, and precision modulation
Published in Gut Microbes, 2021
Peter A. Dobranowski, Alain Stintzi
Butyrate is a fermentation end-product known for its immunomodulatory bioactivities.2 Among the 16 studies listed in Supplemental Table 1, seven reported the butyrate concentrations in fecal samples, and potato starch consistently leads to significant increases in butyrate concentrations.3,11,63 Cross-linked wheat starch (Fibersym) was also found to significantly increase fecal butyrate.138 In contrast, various HACS led to no significant changes between groups.63,140,141 Cross-linked HACS (Versafibe 2470) led to significant increases in butyrate concentrations, plateauing at a dose of 35 g RS per day, while no significant changes were seen with any dose of cross-linked potato (Versafibe 1490) or tapioca (Versafibe 2490) starches.64 In the cross-linked HACS (Versafibe 2470) group of this study, R. bromii was significantly negatively associated with the proportion of butyrate relative to acetate and propionate, yet there was a significant positive association in the cross-linked potato starch group. Lastly, retrograded HACS (Novelose 330) significantly decreased butyrate in fecal samples from British males.142 Since it is estimated that 95% of short-chain fatty acids are absorbed by the host epithelium, fecal butyrate concentration has been implicated as a low-fidelity proxy for intestinal butyrate production.143 Thus, the discrepant and counter-intuitive changes in butyrate concentrations may be explained by methodological limitations, or nuanced RS guild dynamics and underlying effects seen at the individual, but not group level, described below.
Development and assessment of a nutrition literacy scale for patients with end-stage kidney disease undergoing dialysis and its correlation with quality of life
Published in Renal Failure, 2023
Zhen Li, Tao Zhen, Yong Zhao, Jianbin Zhang
Nutritional knowledge subscores indicated that the vast majority of patients were unaware of appropriate energy intake levels, the use of wheat starch to replace other forms of starch, and the benefits of vitamin D supplementation for CKD. In addition, most patients do not consult nutritional knowledge resources or pay attention to nutrition labels on food packaging as indicated by poor performance on behavioral practice and information acquisition ability items. There was also no positive correlation between cognitive attitude score and behavioral practice score, indicating that cognitive attitude was not the only factor influencing patient dietary behavior. Indeed, there were statistically significant differences in literacy scores among subgroups stratified by age, household registration (urban vs. rural), dialysis mode, education level, and employment status (but not sex, dialysis time, or marital status). Total score and all dimension scores were negatively correlated with age, indicating that older patients generally have lower nutritional literacy. Conversely, literacy was positively correlated with educational level. However, age was also negatively correlated with education level, so poor literacy among the aged likely reflects in part fewer educational opportunities in previous generations. In addition, the high scores among urban patients compared to rural patients and of the employed compared to the unemployed likely also reflect educational attainment as 85% of the employed patients had a junior high school education or above. Unexpectedly, Nutritional Literacy Scores also differed among dialysis modality subgroups, with PD patients demonstrating greater literacy than HD patients, possibly due to PD patients experienced more personal control and had a better understanding of the illness, self-management of patients on peritoneal dialysis develops a sense of personal control which correlates positively and significantly with many aspects of quality of life [30].