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Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products
Abstract
Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life. In recent years, amaranth flour has received considerable attention as an interesting source for the formulation of gluten-free products due to its high nutritional value and low content of prolamins, the toxic proteins for celiacs. The aim of this study was to characterize 40 amaranth varieties using both SDS-PAGE/immunoblotting and ELISA to assess their possible tolerance by celiac subjects. All of the amaranth samples studied showed similar binding affinities for both specific anti-gliadin antibodies and human IgAs. In most amaranth grains, the content of gluten-like proteins measured by ELISA was <20 ppm. The molecular characterization of amaranth proteins suggests that amaranth is safe for celiacs to consume. It is recommended that the most suitable amaranth varieties are those having the lowest content of proteins cross-reacting with anti-gliadin antibodies.
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Other suitable cereal substitutes are sorghum and maize, as well as pseudocereals chia, quinoa, teff, amaranth and buckwheat.
“Other suitable cereal substitutes are sorghum and maize (23), as well as pseudocereals (24) chia, quinoa, teff, amaranth and buckwheat (23,25-27).”
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Cited by
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Luque, V., Crespo‐Escobar, P., Hård af Segerstad, E. M., Koltai, T., Norsa, L., Roman, E., Vreugdenhil, A., Fueyo‐Díaz, R., & Ribes‐Koninckx, C. (2024) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1002/jpn3.12079 · Cited by 44
Metadata
- Authors
- Ballabio, C., Uberti, F., Di Lorenzo, C., Brandolini, A., Penas, E., & Restani, P.
- Affiliations
- University of Milan (IT)
- Department of Pharmacological Sciences, Universita degli Studi di Milano, via Balzaretti 9, 20133 Milan, Italy
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (IT)
- Corresponding author
- Restani, Patrizia
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2011-11-18
- Volume
- 59
- Issue
- 24
- Pages
- 12969-12974
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2332727932
- Cited by
- 55
- References
- 0
- Citations by year
- 2025: 6 · 2024: 7 · 2023: 3 · 2022: 5 · 2021: 5 · 2020: 3 · 2019: 4 · 2018: 1 · 2017: 6 · 2016: 2 · 2015: 2 · 2014: 8 · 2013: 2 · 2012: 1
- FWCI
- 3.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Research Foundation
- Topics
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- Amaranthus, gluten-free foods, celiac disease, gluten tolerance, anti-gliadin antibodies, IgA binding, prolamin, amaranth flour, food safety
- MeSH terms
- Animals, Antibodies, Celiac Disease, Electrophoresis, Polyacrylamide Gel, Enzyme-Linked Immunosorbent Assay, Gliadin, Humans, Immunoglobulin A, Nutritive Value, Plant Proteins, Seeds, Immunoblotting, Amaranthus, Diet, Gluten-Free
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