Perinteinen olut ja kalja tehdään käyttämällä imellytettyjä ohramaltaita.
PubMed lähteestä löytyy tästä asiasta tietteellinen tutkimus. On testattu kolmenlaisen oluen sietoa aktiivia keliaakiaa sairastavilta ja terveiltä kontrolleilta.
Tavallista ohramaltaista tehtyä olutta, tavallista olutta, josta gluteenia oli poistettu entsymaattisesti ja gluteenitonta olutta.
(Oman ohra-aversion takia en ole itse koskaan eläissäni pitänyt kaljasta tai oluesta. Se vain ei maistu ellen nyt sanoisi: maistuu vastenmieliseltä. Nykyään on olemassa todellakin gluteenitonta kaljaa, muta pelkkä uuden kokeileminenkaan ei oikein suju, sillä pinttynyt käsitys kymmeniltä vuosilta ei hevin poistu).
https://www.ncbi.nlm.nih.gov/pubmed/28118560
J AOAC Int. 2017 Mar 1;100(2):485-491. doi: 10.5740/jaoacint.16-0184. Epub 2016 Dec 16.
The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer.
Abstract
Enzymatic
digestion, or hydrolysis, has been proposed for treating
gluten-containing foods and beverages to make them safe for persons with
celiac disease (CD). There are no validated testing methods that allow
the quantitation of all the hydrolyzed or fermented gluten peptides in
foods and beverages that might be harmful to CD patients, making it
difficult to assess the safety of hydrolyzed products. This study
examines an ELISA-based method to determine whether serum antibody
binding of residual peptides in a fermented barley-based product is
greater among active-CD patients than a normal control group, using
commercial beers as a test case.
Sera from 31 active-CD patients and 29 nonceliac control subjects were used to assess the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer.
In the ELISA, none of the subjects' sera bound to proteins in the gluten-free beer.
Eleven active-CD patient serum samples demonstrated immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one nonceliac control subject.
Of the seven active-CD patients who had an IgA binding response to barley, four also responded to traditional beer, and two of these responded to the gluten-removed beer.
None of the nonceliac control subjects' sera bound to all three beer samples.
Binding of protein fragments in hydrolyzed or fermented foods and beverages by serum from active-CD patients, but not nonceliac control subjects, may indicate the presence of residual peptides that are celiac-specific.
Sera from 31 active-CD patients and 29 nonceliac control subjects were used to assess the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer.
In the ELISA, none of the subjects' sera bound to proteins in the gluten-free beer.
Eleven active-CD patient serum samples demonstrated immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one nonceliac control subject.
Of the seven active-CD patients who had an IgA binding response to barley, four also responded to traditional beer, and two of these responded to the gluten-removed beer.
None of the nonceliac control subjects' sera bound to all three beer samples.
Binding of protein fragments in hydrolyzed or fermented foods and beverages by serum from active-CD patients, but not nonceliac control subjects, may indicate the presence of residual peptides that are celiac-specific.
- PMID:
- 28118560
- DOI:
- 10.5740/jaoacint.16-0184
- [Indexed for MEDLINE]
Inga kommentarer:
Skicka en kommentar