Hyviä uutisia suomalaisten suolistokeliakian harvenemisesta

https://www.aamulehti.fi/hyvaelama/yha-harvemmalla-suomalaisella-on-keliakia-laakarit-kertovat-mista-ilmio-voi-johtua-200491586

Gliadiinipeptidit aiheuttavat neutrofiilien migroitumista 2 tunnin kuluttua altistuksesta

https://www.ncbi.nlm.nih.gov/pubmed/?term=Karin++Lammers+%2C+FPR-receptor%2C+gliadin

PLoS One. 2015 Sep 17;10(9):e0138338. doi: 10.1371/journal.pone.0138338. eCollection 2015.

Gliadin Induces Neutrophil Migration via Engagement of the Formyl Peptide Receptor, FPR1.

Lammers KM¹, Chieppa M², Liu L³, Liu S⁴, Omatsu T⁴, Janka-Junttila M³, Casolaro V¹, Reinecker HC⁴, Parent CA³, Fasano A¹.

Abstract

BACKGROUND:

Gliadin, the immunogenic component within gluten and trigger of celiac disease, is known to induce the production of Interleukin-8, a potent neutrophil-activating and chemoattractant chemokine. We sought to study the involvement of neutrophils in the early immunological changes following gliadin exposure.

METHODS:

Utilizing immunofluorescence microscopy and flow cytometry, the redistribution of major tight junction protein, Zonula occludens (ZO)-1, and neutrophil recruitment were assessed in duodenal tissues of gliadin-gavaged C57BL/6 wild-type and Lys-GFP reporter mice, respectively. Intravital microscopy with Lys-GFP mice allowed monitoring of neutrophil recruitment in response to luminal gliadin exposure in real time. In vitro chemotaxis assays were used to study murine and human neutrophil chemotaxis to gliadin, synthetic alpha-gliadin peptides and the neutrophil chemoattractant, fMet-Leu-Phe, in the presence or absence of a specific inhibitor of the fMet-Leu-Phe receptor-1 (FPR1), cyclosporine H. An irrelevant protein, zein, served as a control.

RESULTS:

Redistribution of ZO-1 and an influx of CD11b+Lys6G+ cells in the lamina propria of the small intestine were observed upon oral gavage of gliadin. In vivo intravital microscopy revealed a slowing down of GFP+ cells within the vessels and influx in the mucosal tissue within 2 hours after challenge. In vitro chemotaxis assays showed that gliadin strongly induced neutrophil migration, similar to fMet-Leu-Phe. We identified thirteen synthetic gliadin peptide motifs that induced cell migration. Blocking of FPR1 completely abrogated the fMet-Leu-Phe-, gliadin- and synthetic peptide-induced migration.

CONCLUSIONS:

Gliadin possesses neutrophil chemoattractant properties similar to the classical neutrophil chemoattractant, fMet-Leu-Phe, and likewise uses FPR1 in the process.

PMID:

26378785

PMCID:

PMC4574934

DOI:

10.1371/journal.pone.0138338

[Indexed for MEDLINE]

Free PMC Article

Taatelin ravintotekijät Hyvä energia- ja mineraaliravinto!

https://fineli.fi/fineli/fi/elintarvikkeet/28937?q=taateli&foodType=ANY&portionUnit=G&portionSize=100&sortByColumn=name&sortOrder=asc&component=2331&

Ravintotekijät taatelissa (100g)

Perusravintoaineet

Ravintotekijä	Määrä	Menetelmä	Tietolähde	Julkaisu
energia, laskennallinen	811 kJ (194 kcal)	summattu osatekijöistä	THL:n tuottama
hiilihydraatti imeytyvä	38.2 g	laskettu reseptistä	THL:n tuottama
rasva	0.7 g	laskettu reseptistä	THL:n tuottama
proteiini	3.0 g	laskettu reseptistä	THL:n tuottama
alkoholi	0 g	laskettu reseptistä	THL:n tuottama

Hiilihydraattifraktiot 

Rasva

Kivennäis- ja hivenaineet

Typpiyhdisteet

Vitamiinit

Hiilihydraattifraktiossa (38.2. g/100 g)  on  sokereita seuraavasti:
MONOSAKKARIDEJA   fruktoosia ( 14.5 g) ja glukoosia 13.2 g) sekä
DISAKKARIDIA  sakkaroosia 10.5 grammaa.
Tärkkelystä ei ole.
KUITUA  sen sijaan on  7,2 grammaa ja siitä on  veteen liukenevaa ei -selluloosatyyppistä polysakkaridia  3.1 g ja  veteen liukenematonta kuitua 4,7 g.

Rasvafraktiossa on  0.7 g rasvaa ja siinä on linolihappoa (C18:2n6)  34 mg ja alfalinoleenihappoa  (C18:3n3)  10 mg.  Steroleja on 43.2 mg.

Vitamiineja on seuraavasti:
Foolihappoa  131 ug.
B3 -B4- vitamiineja ( niasiini, nikotiinihappo, nikotinamidi) 3,2 mg.
B6- vitamiinia 0.33 mg.
B2- vitamiinia 0.09 mg.
B1- vitamiinia 0.04 mg.
C-vitamiinia 4.3 mg.
A-vitamiinia 68.7 ug.
Karotenoideja 1152.8 ug.
E-vitamiinia 2. 5 mg.
K-vitamiinia 33.1 ug.

Proteiinia 3 g/100 g.
Aminohappoa tryptofaani (Trp, W)  16.6 mg. 

Mineraaleja 
Ca, kalsiumia 51.3 mg
Fe, rautaa 1.5 mg.
K, kaliumia 687.3 mg.
Mg, magnesiumia 41.8 mg.
Na, natriumia   8.2 mg.
NaCl, 20.8 mg.
P, fosforia ( lähinnä orgaanisena  fytiininä)  64.4 mg.
Seleeniä, Se o,4 ug.
Sinkkiä , Zn, 2 mg.




   

Taatelin antia kutsutaan Raamatussa mesi- nimellä (meged) . Mitä on taatelisokeri?

Olen oppinut pitämään  taateleista, sillä ne ovat virkistäviä hedelmiä varinkin kuumassa ilmassa, utta kautat vuoden antavat voimia. Mikä on taatelin salaisuus? Löysin hyvän artikkelin ja käännän siitä jonkin asian.  Raamatun mesi (meged) on joskus käännetty suomeksi sanalla hunaja, mutta tarkoitetaan kuitenkin tätä taatelimettä., joka on suomalaiseklle  vaikeampi käsite ennenkuin sitä on maistanut.

http://www.thekitchn.com/whats-date-sugar-and-how-do-you-use-it-243959
Taatelissa on  kaliumia, rautaa, B-vitamiineja ja kuitua, siitä tehdään  pastaa ja siirappia, sitä kuivataan ja siitä voidaan tehdä myös sokeria.   Pystyykö taatelisokeri kilpailemaan kidesokerin kanssa leivonnaisissa ja onko sillä samaa ravintoarvoa kuin kokonaisilla taateleilla ?
Kirjoittajien ryhmä tutki asiaa, miten taatelisokeri tehdään ja millaista käyttöä sillä olisi  ruoanlaitossa.

• Dates seem to be having their time in the superfood spotlight. Full of potassium, iron, B vitamins, and fiber, this sweet fruit is being churned into paste and syrup, and even being dried and turned into sugar. Does date sugar rival its granulated counterparts when it comes to baked goods, and does it hold the same nutritional power as whole dates? We did some digging to learn all about how date sugar is made and how we can (and cannot) use date sugar in the kitchen. 

Mitä taatelisokeri on?  

Taatelisokeria tehdään kuivatuista taateleista, joita jauhetaan hienon sokerin kaltaiseksi   Koska  sokerintekoon käytetään kokonaisia taateleita, joista on kivi poistettu, kuitu jättää sokeriin pieniä murusia, jotka eivät liukene kuumaan nesteeseen tai paistettaessa   leivonnaista.  Sillä on makea, erityinen voin kanssa kombinoidun aineen  aromi, joka on paljon vivahteikkaampi kuin rukean sokerin aromi, vaikka se  näyttää silmälle samanlaiselta.  (Kommentti:  Erittäin  hyvää! Vaikea edes verrata mihinkään.. Olen tehnyt tällaista voin kanssa).

• What Is Date Sugar? Date sugar is made with dehydrated dates that are ground to resemble granulated sugar. Because whole, pitted dates are used to make the sugar, the presence of fiber leaves a tiny grit to the sugar that won't dissolve in hot liquids or baked goods. It has a sweet, butterscotch-like flavor that's much more nuanced than brown sugar, although it shares a similar appearance.

 Taatelipalmusokerista.

Tätä termiä  ei pidä sekoittaa  taatelisokeriin, sillä " date palm sugar", "palmsugar"  palmusokeri on tehty sokeripalmupuun mahlasta. Kuten valmistettaessa sokeria  sokeriruovosta  palmusokerimahla keitetään kunnes mahla kuivuu ja kiteytyy. Sillä ei ole samaa ravitsemuksellista kirjoa kuin taatelisokerilla.  Sitä on sekä  jalostettuna että  jalostamattomana hienosokerilaatuna  ja sitä voi käyttää leipomisessa 1:1. Joskus sitä myydän  tiiviinä  sokeritoppana.

• What about date palm sugar? Not to be confused with date sugar, date palm sugar, or just palm sugar, is made from the sap of the sugar palm tree. Just like cane sugar, the sugar palm sap is boiled down until the sap is dry and crystalized. It does not have the same nutritional profile as date sugar. It comes in both refined and unrefined granulated varieties, which can be used 1:1 in baking recipes. It is sometimes sold in cones similar to piloncillo sugar.

Hyvia gluteenittomia elintarvikkeita: Taateli , Phoenix dactylifera , Arecaceae

https://www.ncbi.nlm.nih.gov/pubmed/23917264

Nat Commun. 2013;4:2274. doi: 10.1038/ncomms3274.

Genome sequence of the date palm Phoenix dactylifera L.

Al-Mssallem IS¹, Hu S, ZhangX , et al.

Date palm (Phoenix dactylifera L.) is a cultivated woody plant species with agricultural and economic importance. Here we report a genome assembly for an elite variety (Khalas), which is 605.4 Mb in size and covers >90% of the genome (~671 Mb) and >96% of its genes (~41,660 genes). Genomic sequence analysis demonstrates that P. dactylifera experienced a clear genome-wide duplication after either ancient whole genome duplications or massive segmental duplications. Genetic diversity analysis indicates that its stress resistance and sugar metabolism-related genes tend to be enriched in the chromosomal regions where the density of single-nucleotide polymorphisms is relatively low. Using transcriptomic data, we also illustrate the date palm's unique sugar metabolism that underlies fruit development and ripening. Our large-scale genomic and transcriptomic data pave the way for further genomic studies not only on P. dactylifera but also other Arecaceae plants.

Katson taatelista  hieman jonkin proteiinin rakennetta. Tässä on sen  xylanaasin rakenne ja siinä mahdollisesti olevia proliineja ja glutamiineja. havaitsen muutamia glutamiinidipeptidijaksoja QQ ja sitten on vain yksittäisiä proliineja tai glutamiineja muutamia siellä täällä.

ORIGIN      
        1 mrallmllsw vflqwqlafg asydgprydy yastecktyp eaplydggil adrtgkipmt
       61 yykmetgvys pafvlynltg ttrytfscwv kikgtvstll karlstetst skcvgtasak
      121 sscwsflkgg fvldspsqts ilyfqdvean naieisvtsp slqpfsveqw ktqqeenirt
      181 krkrvatvhv sdsqgnhitg asvtaqqlsk dfpfgsaiak tilgntayqa wfakrfnaav
      241 fenelkwytt epepgklnyt ladellefvr anqivarghn ifwedpkytp swvqnltgde
      301 lraavksrid slltrykgef vhwdvsneml hfdfyeqrlg ynatfdffat aqqsdpyatl
      361 fmndfnviet cddvnstvds yasrlkeike gggvlegigl eghfskpnfp lmravldkla
      421 tlklpiwlte idisnsfdqq tqwnwkeidt tcrivanyyt

Chia siementen prolamiineista ja gluteliineista .Yhden proteiinin sekvenssi.

https://www.ncbi.nlm.nih.gov/pubmed/23240604

J Agric Food Chem. 2013 Jan 9;61(1):193-201. doi: 10.1021/jf3034978. Epub 2012 Dec 28.

Isolation and characterization of proteins from chia seeds (Salvia hispanica L.).

Sandoval-Oliveros MR¹, Paredes-López O.

Abstract

Chia ( Salvia hispanica L.) is a plant that produces seeds rich in some nutraceutical compounds with high protein content, but little is known about them; for this reason the aim of this study was to characterize the seed storage proteins.
 Protein fractions were extracted from chia seed flour. The main protein fraction corresponded to globulins (52%).
 Sedimentation coefficient studies showed that the globulin fraction contains mostly 11S and 7S proteins. The molecular sizes of all the reduced fractions were about 15-50 kDa. Electrophoretic experiments under native conditions exhibited four bands of globulins in the range of 104-628 kDa. The denaturation temperatures of crude albumins, globulins, prolamins, and glutelins were 103, 105, 85.6, and 91 °C, respectively; albumins and globulins had relatively good thermal stability. Selected globulin peptides by mass spectrometry showed homology to sesame proteins. A good balance of essential amino acids was found in the seed flour and globulins, especially of methionine+cysteine.

PMID:

23240604

DOI:

10.1021/jf3034978

Paljon tarinaa, hyvää mainintaa, mutta  ei struktuuria prolamiinista tai gluteliinista. .
http://www.sciencedirect.com/topics/agricultural-and-biological-sciences/salvia

Chia—The New Golden Seed for the 21st Century

D. Orona-Tamayo¹, ... O. Paredes-López¹², in Sustainable Protein Sources, 2017

Abstract

Salvia hispanica L., commonly known as chia, is an ancient food that provides a balanced amount of nutrients composed of insoluble fiber, high ω-3/-6 fatty acids, proteins with an excellent quality of amino acids, high content of antioxidants, and minerals. In the first instance, chia seed coat contains mucilage that protects all seed nutrients and is involved in water retention in foods. The seed is a valuable source of one of the most important ω-3 fatty acids, α-linoleic. Chia seed storage proteins are composed mainly of globulin, followed by albumin, prolamin, and glutelin fractions containing essential amino acids encrypted in their primary sequences. Rosmarinic, caffeic, and gallic acids are the main phenolic compounds. Nutritionists, researchers, and industry have paid attention to chia for its outstanding benefits. Chia is now recognized as a “seed for the first 21st century” that confers invaluable nutraceutical benefits such as antihypertensive and antioxidant functions. The seed compounds may be improved and modified by genome edition technologies to obtain better nutraceutical attributes for health and food industry. Chia can be crowned as the new golden and super seed with excellent benefits for human health.

• LÖYYY ENTSYYMIRAKENTEITA:

Fatty acid desaturase Salvia hispanica: Hyvää ainesta!  Chia mainiostetaan   gluteenittomaksi. Ilahduttavasti  histidiinejä ja lysiinejä.Ainakaan tästä entsyymirakenteesta ei ole liimaisen gluteenin muodostukseen.
https://www.ncbi.nlm.nih.gov/protein/ARE67908.1

ORIGIN      
        1 masfvisgcg lkplpriypk prsvqnsfst snlrisrpnq fssssiginq krnwglgvsa
       61 plriqpleee neefdpaapp pfklsdikaa ipkhcwvkdp wrsvgyvvrd vvavlgmaaa
      121 aayfnswivw plywfaqstm fwalfvlghd cghgsfsnnp klnsvfghfl hssilvpyhg
      181 wrishrthhq nhghvendes whpmpekiyn sldsmakklr ftlpfpmlay piylwtrspg
      241 kkgshyhpds dlfvpaerkd vitstvcwta maallvglsf vmgpiqllkl ygipylgfva
      301 wldtvtylhh hghedklpwy rgkewsylrg glttldrdyg linnihhdig thvihhlfpq
      361 iphynlieat eaakgvlgky yrepkksgpl plhllgdlvr slkkdhyvsd tgdvvyyqtd
      421 pqlnggqks
//

Onko havaittu maissiallergiaa maailmassa ?

 Onko maissiallergiaa?
https://www.allergia.fi/allergiat/ruokayliherkkyys/siemenet/
 Mexikossa maissi on pääravintoaine. jos sen lyhyet alle 6 aminohapon toksiset peptidit aiheuttavat tautia, luulisi että Mexikossa on havaittavissa
 jotain siihen viittaavaa.  Maissin paljo määrä voi olla toxinen. .JOS maissi osoittautuu keliakian syyksi,  henkilöt ovat todella  ERITTÄIN   gluteenisensitiivisiä .  Toisalta maissjauhoisa voi olla  myös lisäksi varsinaisia kontaminaatiojyviä. Mexikon kanantaisi siirtyä riisikantaan ja suosia perunaa. Mexikon väkiluku 120 miljoonaa. 

Maissi (Zea mays) kuuluu Poaceae-heimoon (heinäkasvit) vehnän, ohran, rukiin ja kauran tavoin. Siitä on toistaiseksi karakterisoitu neljä allergeenia. Maissiallergia on Suomessa hyvin harvinainen. Ristiallergia on yleistä riisiin ja mahdollista mutta hyvin harvinaista muihin edellä mainittuihin viljakasveihin. 

MEXIKO
1. 

Rev Gastroenterol Mex. 2013 Oct-Dec;78(4):201-2. doi: 10.1016/j.rgmx.2013.12.001.

[Celiac disease in Mexico: describing the tip of the iceberg?].

[Article in Spanish]

Rubio-Tapia A¹.

Comment on

• [Celiac disease in children from the northwest of Mexico: clinical characteristics of 24 cases]. [Rev Gastroenterol Mex. 2013]

PMID:

24342242

DOI:

10.1016/j.rgmx.2013.12.001

[Indexed for MEDLINE]

Free full text

2.

Rev Alerg Mex. 2006 Nov-Dec;53(6):207-11.

Maize (Zea mays): allergen or tolerogen? Participation of the cereal in allergic disease and positivity incidence in cutaneous tests.

Valencia Zavala MP¹, Vega Robledo GB, Sánchez Olivas MA, Duarte Diaz RJ, Oviedo CL.

Abstract

BACKGROUND: The maize (zea mays) is considered one of the fundamental nutrients in the diet of the Mexican population. It can cause allergic reactions, according to reports from countries other than Mexico.

OBJECTIVE: To know the participation of maize in the etiology of allergic disease and the incidence of positivity to its antigens by cutaneous tests, in Mexican patients.

METHODS: Six hundred sixty-one patients were studied. There were obtained a complete clinical history and samples for laboratory tests, as well as the results of cutaneous tests.

RESULTS: Of 661 patients, 56 (8.5%) manifested allergic symptoms attributable to maize, which correlated (p < 0.0001) with a positive cutaneous response to its antigens. Fifty (88%) of them worked with maize and had a significant relative risk value (RR=102). The remaining six patients did not work with maize, four of them were included in the group who had a positive response for both allergens (n = 25), and two in that one with positive response for only one of these allergens (n = 100).

CONCLUSIONS: The low frequency (8.5%) to which the allergic disease was attributed to maize, and the strong association (88%) with workers of maize induce us to consider the influence of some differences concerning to the cereal, such as physical characteristics, years and frequency to contact with, and specially to its entrance route. In fact, it plays an important role in the development of either toleragenic or immunogenic response to an antigen.

 3. Vaikka mexikossa käytetäänmaissai pääravintoaineena, keliakian esiintyvyys on  samoisa prosenteissa kuin täällä Pohjoisessa jossa on toxiset viljat pääravinotaineina.

0,5- 3% 120 miljoonan kansasta tekee 0,6- 3.6 miljoonaa sairasta keliakiaa.   Sitten vielä sanotaan että kyse on ehkä vain äävuoren huipusta nämä diagnosoidut.  Tämä mielestäni asettaa maissin kyseenalaiseena asemaan.  Jotain kuitenkin on siinä vinossa  keliakia-asian suhteen.  lisäksi monilla on  samalla T1DM,  mikä sekin  viittaisi pienten toksisten peptidien osuuteen, koska betasolutkin  vaativat vapaita glutamiinihappo- glutamiini muuntoreaktioita ilman vasta-aineita transglutaminaasin tasossa.

4.

J Clin Gastroenterol. 2006 Sep;40(8):697-700.

Celiac disease could be a frequent disease in Mexico: prevalence of tissue transglutaminase antibody in healthy blood donors.

Remes-Troche JM¹, Ramírez-Iglesias MT, Rubio-Tapia A, Alonso-Ramos A, Velazquez A, Uscanga

Abstract

INTRODUCTION/AIM: In North America and Europe, the prevalence of celiac disease (CD) might be much greater than expected in previous estimates. Until recently, the prevalence of CD in Latin America remained largely unknown. So far, information regarding CD in Mexico is limited, and it is still considered a rare disease. Our aim was to determine the prevalence of tTGA in a large group of apparently healthy blood donors.

SUBJECTS AND METHODS: Serum samples from 1009 consecutive blood donors, who attended a third level referral center in Mexico City, were collected between June 2004 and December 2004. Only Mexican Mestizo individuals were included. All sera were tested with a new generation human recombinant protein based tTGA-IgA ELISA commercial kit (Aeskulisa tTG-IgA, Wendelsheim, Germany). The cut-off value provided by the manufacturer was 15 U/mL.

RESULTS: The mean age of the blood donors was 34+/-10 years and 68% (n=683) were men. Six hundred fifty two subjects (65%) were born in Mexico City; and from the remaining 357 subjects, at least one was born in each of the 31 different states in our country. Twenty-seven (2.7%) blood donors were positive for tTGA-IgA; all of them with tTGA-IgA values above 30 U/mL (range 36 to 1639). Overall prevalence was 1:37 [27/1009, 95% confidence interval (CI)=1.6-3.7]. The prevalence among women was 1:33 (10/326, 95% CI=1.04-5.09) and for men 1:40 (17/683, 95% CI=1.24-3.73).

CONCLUSIONS: On the basis of a well-recognized serologic screening method performed to blood donor samples, we demonstrated an unexpectedly high prevalence of tTGA positivity (2.6%) in the adult Mexican Mestizo population. Thus, the prevalence of CD in Mexico could be higher or similar to that observed in other countries. This observation contributes to increase the awareness for this under diagnosed disease in clinical practice and to consider CD as a global health problem.