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This investigation was accomplished to evaluate the raw materials like wheat flour 72% extract, chia seeds, soybean, yellow maize, and psyllium as alternative gluten to prepare different blends of macaroni gluten-free (GF) for celiac diseases (CD). Chemical composition, total dietary fiber fractions, minerals content, antioxidant capacity, and their activity were determined in raw materials. From the results, it could be noticed that the soybean and chia had the highest content from protein and total lipids; meanwhile, the psyllium had contained the highest amounts from crude fiber and dietary fibers fractions. Minerals content observed that the chia, soybean, and yellow maize have the highest amounts from the Mg, Na, K, P, and F, respectively, than other raw materials. Moreover, soybean, yellow maize and chia had the highest contents in antioxidant capacity and activity. The quality of the macaroni at different levels was evaluated through cooking tests (increase in weight and volume, and cooking loss), chemical composition (starch, amylose, and amylopectin), and color, also, sensory analysis by means of acceptance testing. The results reported that the gluten-free macaroni had higher nutritional value and superior technological characteristics. Sensory analysis results showed that pasta with 50% chia, 25% soybean, 20 maize and 5% psyllium had higher rates of acceptability then came followed by 50% chia, 30% soybean, and 15maize, 5% psyllium, and 50% chia, 35% soybean, and 10 maize, 5% psyllium. Meanwhile, the macaroni with the worst acceptance in the blend was the one with 50% chia flour, soybean 40%, yellow maize 5%, and psyllium 5%, and also it was triggered the lowest acceptance with regards to color. From the obvious results, it could be recommended that the macaroni which consists till 50% chia, 35% soybean, 10% yellow maize, and 5% psyllium was with increased in nutrition value and color تقييم المکرونة الخالية من الجلوتين مع بذور الشيا والقشرة الخارجية للسان الجمل کبديل للجلوتين لأمراض الاضطرابات الهضمية. تم إجراء هذا البحث لتقييم المواد الخام مثل دقيق القمح خلاصة 72٪ وبذور الشيا وفول الصويا والذرة الصفراء والقشرة الخارجية للسان الجمل کجلوتين بديل لتحضير خلطات مختلفة من المکرونة الخالية من الجلوتين لأمراض الاضطرابات الهضمية. تم تحديد الترکيب الکيميائي ومحتوى الألياف الغذائية الکلية ومحتوى المعادن ومضادات الأکسدة ونشاطها في المواد الخام. من النتائج ، يمکن ملاحظة أن فول الصويا والشيا يحتويان على أعلى محتوى من البروتين والدهون الکلية. کما احتوى والقشرة الخارجية للسان الجمل على أعلى کميات من الألياف الخام والألياف الغذائية. اما محتوى المعادن لوحظ أن الشيا وفول الصويا والذرة الصفراء تحتوي على أعلى کميات من Mg و Na و K و P و F على التوالي مقارنة بالمواد الخام الأخرى. علاوة على ذلک ، احتلت الذرة الصفراء وفول الصويا والشيا أعلى محتوى في قدرة ونشاط مضادات الأکسدة. تم تقييم جودة المکرونة بمستويات مختلفة من خلال اختبارات الطهي (زيادة الوزن والحجم ، الفاقد في الطبخ) ، والترکيب الکيميائي (النشا ، والأميلوز ، والأميلوبکتين) ، وکذلک اللون ، والتقييم الحسي عن طريق اختبار القبول. أشارت النتائج إلى أن المکرونة الخالية من الجلوتين لها قيمة غذائية أعلى وخصائص تکنولوجية أعلى. أظهرت نتائج التحليل الحسي أن المکرونة التي تحتوي على 50٪ شيا ، و 25٪ فول الصويا ، و 20 ذرة ، و 5٪ والقشرة الخارجية للسان الجمللديها معدلات قبول أعلى يليها بنسبة 50٪ شيا ، و 30٪ فول الصويا ، و 15 ذرة ، و 5٪ والقشرة الخارجية للسان الجمل، ويليها نسبة 50. ٪ شيا ، 35٪ فول الصويا ، 10 ذرة ، 5٪ والقشرة الخارجية للسان الجمل. وفي الوقت نفسه ، کانت المکرونة ذات أسوأ قبول في الخلطة هي تلک التي تحتوي على 50٪ دقيق الشيا ، وفول الصويا 40٪ ، والذرة الصفراء 5٪ ، والقشرة الخارجية للسان الجمل5٪ ، وأيضا کانت أقل قبول من حيث اللون. من النتائج الواضحة ، يمکن التوصية بزيادة قيمة المکرونةحتى هذه النسب 50٪ شيا و 35٪ فول الصويا و 10٪ ذرة صفراء و 5٪ والقشرة الخارجية للسان الجمل من حيث القيمة الغذائية واللون. الکلمات المفتاحية: المکرونة ، الفاقد في الطبخ ، الأميليز ، الأميلوبکتين

Uvod i cilj: Celijakija je imunosno posredovana, kronična sistemska bolest uzrokovana glutenom i srodnim prolaminima koja se pojavljuje u genetski predisponiranih osoba, a liječi se strogom, doživotnom prehranom bez glutena. To je jedna od najčešćih gastrointestinalnih i sistemskih bolesti s prevalencijom od 1%, ali nerijetko se, zbog različitih kliničkih prezentacija, ne prepoznaje ili se dijagnosticira kasno, ponekad i nakon višegodišnjeg trajanja simptoma. S ciljem ranijeg prepoznavanja te ujednačavanja dijagnostike, liječenja i daljnjeg praćenja oboljele djece, Hrvatsko društvo za dječju gastroenterologiju, hepatologiju i prehranu HLZ-a (HDPGHP) odlučilo je izraditi ovaj postupnik. Metode: Postupnik se temelji na europskim smjernicama, spoznajama dobivenim pretragom dostupne znanstvene i stručne literature te na stručnom mišljenju članova Upravnog odbora HDPGHP. Rezultati: U detalje su razrađene smjernice za dijagnostiku i liječenje celijakije u dječjoj dobi s predloženim postupnikom. Zaključak: Pravovremeno prepoznavanje i postavljanje dijagnoze celijakije te pravilno liječenje dovodi do nestanka simptoma i oporavka djeteta, sprječava razvoj komplikacija i poboljšava kvalitetu života., Introduction and aim: Celiac disease is immune mediated, chronic systemic disorder elicited by gluten and related prolamines in genetically susceptible individuals that is treated with strict, life-long gluten-free diet. It is one of the most common gastrointestinal and systemic diseases with the prevalence of 1%, but often, due to different clinical presentations, it is not recognized or diagnosed with delays, sometimes after several years of having symptoms. In order to identify patients earlier and to harmonize the diagnostic procedures, treatment and follow-up of children with celiac disease, the Croatian Medical Association, Croatian Society of Pediatric Gastroenterology, Hepatology and Nutrition (HDPGHP) decided to develop this algorithm. Methods: The algorithm is based on European guidelines, the knowledge gained from searching available scientific and clinical literature and on expert opinion of HDPGHP Board members. Conclusion: Timely recognition and diagnosis of celiac disease and proper treatment lead to the disappearance of symptoms and recovery of the child, prevents the development of complications and improves quality of life.

Introduction: Celiac Disease shares clinical features with malnutrition and may be responsible for malnutrition. The objective of this study was to study clinico-laboratory profile of seropositive Celiac Diseases in Severe Acute Malnutrition. Material & Methods: The present study was a prospective, hospital based, observational study conducted at Malnutrition Treatment Centre (MTC) of tertiary care Pediatric hospital associated with government medical college of southern Rajasthan. The study was conducted over the period of one year from Dec. 2017 to Nov. 2018. Total 110 children with Severe Acute Malnutrition enrolled and screened for Celiac Disease on the basis of celiac serology (tTg-IgA/IgG). Clinico-laboratory findings of celiac seropositive and seronegative patients were recorded and analysed statistically. Results: Celiacsero-positivity was observed in 30 cases (27.28%). Out of these seropositive cases 14 cases (46.66%) were seropositive for both tTg-IgA and IgG, while 9 cases (30%) were positive for only tTg-IgA and rest 7 cases (23.33%) were positive for only tTg-IgG. Most of the seropositive patients (12, 40%) were in age group of 4-5 years of age group. In seropositive cases recurrent blood in stool (54.45%) and recurrent diarrhoea (52.94%) were common clinical features at the time of admission. S. Vit. B12 & Folic Acid were low in all the patients but more seropositive patients showed low levels of S. Folic acid (P value

Introduction: The aim of the study was to assess the prevalence of Helicobacter pylori (HP) in children with celiac disease (CD) and its relationship with clinical, histopathological, and laboratory parameters. Material and methods: Two hundred and fifty-six patients with serologically and histopathologically diagnosed CD at the Pediatric Gastroenterology Department, Turkey, from January 2012 to March 2017, were included in the study, as well as 1012 patients with dyspeptic complaints. Biopsies of the duodenum and antrum were taken; the existence of HP and the histological level of damage were studied. HP (+) and HP (-) cases were compared according to age, sex, noted complaints, and clinical and laboratory features. Results: Seventy (27.4%) CD patients and 270 (26.7%) patients with dyspeptic complaints were HP (+). The diagnostic age was higher in HP (+) cases, and diarrhea and abdominal distension were significantly higher. Although hemoglobin, ferritin, vitamin B12, and transferrin saturation were lower in HP (+) cases, the differences were not statistically significant. The serum folate level in the HP (+) group was significantly lower compared to the HP (-) group. Conclusions: The prevalence of HP was not increased in cases of CD. The CD was diagnosed later in HP (+) cases, distension and diarrhea complaints were more frequent, and folate deficiency was significant. © 2019 Termedia & Banach.

In this current scenario with changing food habits, escalating population and unrestricted use of natural resources, there are lacking of resources to provide nutritious food to all. Natural plant resources are fast depleting and need to explore new alternatives. Besides the staple rice and wheat; lots of underutilized crops are being consumed that are having great potential to replace the staple crops. Millets are one of the major underutilized crops with a Nutri-cereal potential. Millets are highly nutritive, non-acid-forming, gluten-free and having dietary properties. Despite the fact that millets are highly nutritious, their consumption is still limited to the conventional and poor population due to lack of awareness towards its nutritional values. There is lack of processing technologies, lack of food subsidies and inconvenience in food preparations which makes millets more obsolete. Millets are Nutri-cereals and rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin-B and minerals such as calcium, iron, magnesium, potassium and zinc, which helps to prevent from post-translational diseases like, diabetes, cancer, cardiovascular and celiac diseases, etc. Millets help in controlling blood pressure, blood sugar level and thyroid but inspite of these functional properties, millets consumption is still declining. Millets utilization in-combination with other staple food crops to develop food alternatives has become an emerging area for food industries. Besides, to strengthen our fight against malnutrition in children and adolescents, consumption of millets can help to foster immunity and health. Here, author’s have reviewed the potential of millets for their Nutri-cereal qualities.

A lifelong adherence to a gluten-free (GF) diet is currently the only treatment for Celiac disease (CD), an autoimmune disorder that arises after gluten ingestion in individuals who are genetically predisposed. The gluten intake exerts toxic effects through several pathways involving gut barrier integrity, intestinal microbiota composition and immune system stimulation. However, despite the great benefit of GF diet for CD patients, its use has been debated. Indeed, individuals who adopt this diet regime may be at risk of nutrient deficiencies. Emerging evidence supports a beneficial effect of a GF diet also for other pathological conditions, including gluten-related disorders (GRD) often associated to CD, such as Non celiac gluten sensitivity (NCGS) and Dermatitis Herpetiforme (DH) as well as Irritable bowel syndrome (IBS) and Diabetes. This suggests a pathogenic role of gluten in these conditions. Despite the growing popularity of GF diet among consumers, to date, there are limited evidences supporting its use for the management of non-celiac diseases. Therefore, in this review, we discuss whether the GF diet could really improve the general quality of life of patients with GRD and non-GRD conditions, keeping in mind its sensorial limitations and nutritional inadequacies. In addition, we discuss the current motivations, leading to the use of a GF diet, despite the inferior quality of GF products respect to those containing gluten.

Introduction: Celiac disease (CD) may be an underlying cause of malnutrition. Aim: The objective of this study was to find out the seroprevalence of CD in children suffering from severe acute malnutrition (SAM) in age group of 1–5 years. Materials and Methods: This was a prospective, observational, hospital-based study carried out at Malnutrition Treatment Centre attached with tertiary care pediatric hospital associated with the medical college of southern Rajasthan, from December 2017 to November 2018. A total of 110 children with SAM were enrolled and screened for CD on the basis of celiac serology (tissuetransglutaminase [tTg]-immunoglobulin A/G [IgA/IgG]). Results: Celiac serology was positivity in 30 (27.28%) cases; out of total 30 seropositive cases, 14 (46.66%) cases were seropositive for both tTg-IgA and IgG, while only tTg-IgA and only tTg-IgG were positive in 9 (30%) and 7 (23.33%) cases, respectively. Mean serotiter of serum tTg-IgA and IgG in seropositive cases was 134.01±198.74 and 49.05±25.74 unit/ml. Conclusions: High seroprevalence of CD in SAM should be taken as alert as CD may be an underlying cause and responsible for malnutrition. These children should be screened by celiac serology (tTg-IgA/IgG) to rule out CD.

Background Crohn disease (CD), environmental enteric dysfunction (EED) and celiac disease are prevalent enteropathies linked to chronic gut inflammation. However, unlike celiac and Crohn that are prevalent in westernized countries, EED is seen in only in low- and middle-income countries of the developing world. Recent work has defined specific EED duodenal microbiota associated with stunting, and transmission of EED histologic changes and weight loss by microbial transfer to germ free mice. Methods We performed high throughput transcriptomics of 94 duodenal samples from the SEEM cohort:52 undernourished EED participants, 17 celiac and 25 healthy North American controls. We compared those to our previously reported transcriptomics of 248 newly diagnosed ileal CD from RISK. Comparison were performed between cases and controls within each cohort. Results Above 90% of the expressed protein coding genes are shared between duodenum samples within SEEM, and Crohn ileal within RISK enabling the anticipated comparison. A substantial number of the down-regulated genes in undernourished EED participants overlapped with celiac (212/481, 44%) and with Crohn Disease (249/481, 52%). Shared reduced signatures and functions included decrease in epithelial lipid metabolism, vitamins, and brush border transport signatures. Relative to celiac disease, suppression of antioxidant and detoxification genes were EED- and Crohn-specific, which include the reduction of metallothioneins (MT family) that buffer against toxic metals, and aldo-keto NADPH- genes (AKR1C family) involved in detoxification of environmental compounds. A smaller proportion of the EED up-regulated signal overlapped with celiac (85/781), and we noted a more significant overlap with Crohn disease (248/781, Chi squares p Conclusion We highlight important biologic signals widely overlapping between Crohn Disease (CD) and EED transcriptome in the small intestine, suggesting mechanisms involving altered gut microbiota. Inhibiting innate immune activation or reverting Crohn dysbiosis may be beneficial future therapy for Crohn Disease and EED.

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and without syrup (P0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P

Objectives. The current European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) guidelines introduced the option to diagnose coeliac disease (CD) in children and adolescents without upper endoscopy if the defined criteria are met. The aim of our study was to evaluate how frequently paediatric gastroenterologists in Central Europe used the “no-biopsy” approach and how often the duodenal biopsy could have been omitted. Methods. Medical records of patients aged<19 years diagnosed with CD in 2016 from five European countries were analysed, focusing on levels of transglutaminase antibodies (TGA) at the time of diagnosis and on whether the diagnosis was confirmed using duodenal biopsy or “no-biopsy” approach. Clinical presentation and delays until final diagnosis were analysed according to diagnostic approach. Results. Data from 653 children (63.9% female, median age: 7 years, range: 7 months-18.5 years) from Croatia, Hungary, Germany, Italy, and Slovenia were analysed. One fifth (n=134) of included children were asymptomatic at diagnosis. Of 519 symptomatic children, 107 (20.6%) were diagnosed by the “no-biopsy” approach. Out of the remaining 412 children who underwent duodenal biopsies, 214 (51.9%) had TGA≥10 times upper level of normal (ULN) and would have been eligible for the “no-biopsy” approach. Signs and symptoms of malabsorption were more frequent in children diagnosed without duodenal biopsies. There were no differences in diagnostic delays with respect to the diagnostic approach. Conclusion. In this cohort, about 60% of symptomatic CD patients could have been diagnosed without duodenal biopsies. The aim of the “no-biopsy” approach was to make the diagnostic procedure less challenging without compromising its reliability. However, this option was applied only in 20%, in spite of fewer burdens to the family and reduced costs. The reasons for this discrepancy are unknown. Physicians should be made more aware about the reliability of CD diagnosis without biopsies when the ESPGHAN guidelines for CD diagnosis are followed.

Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. PRACTICAL APPLICATIONS: Research has been carried out to improve gluten‐free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten‐free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

Potential celiac disease (PCD) is defined by the presence of positive serum antibodies, HLA-DQ2/DQ8 haplotypes, and a normal small intestinal mucosa (Marsh grade 0-1). This condition occurs in one-fifth of celiac disease (CD) patients and usually represents a clinical challenge. We reviewed genetic, histologic, and clinical features of this specific condition by performing a systematic search on MEDLINE, Embase, and Scholar database. Accordingly, we identified different genetic features in patients with PCD compared to the classical forms. Frequently, signs of inflammation (deposits of immunoglobulin A (IgA) and/or increased number of intraepithelial lymphocytes) can be clearly identify in the mucosa of PCD patients after an accurate histological assessment. Finally, the main challenge is represented by the treatment: the gluten-free diet should be considered only in the presence of gluten-dependent symptoms in both children and adults.What is known: (i) potential celiac disease (PCD) occurs in one-fifth of all celiac diseases (CD), and (ii) despite the absence of classical lesions, clear signs of inflammation are often detectable.What is new: (i) patients with PCD show different genetic features, and (ii) the presence of gluten-dependent symptoms is the main determinant to initiate the gluten-free diet, after a complete diagnostic work-up.

Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookies

Introduction The aim of the study was to assess the prevalence of Helicobacter pylori (HP) in children with celiac disease (CD) and its relationship with clinical, histopathological, and laboratory parameters. Material and methods Two hundred and fifty-six patients with serologically and histopathologically diagnosed CD at the Pediatric Gastroenterology Department, Turkey, from January 2012 to March 2017, were included in the study, as well as 1012 patients with dyspeptic complaints. Biopsies of the duodenum and antrum were taken; the existence of HP and the histological level of damage were studied. HP (+) and HP (–) cases were compared according to age, sex, noted complaints, and clinical and laboratory features. Results Seventy (27.4%) CD patients and 270 (26.7%) patients with dyspeptic complaints were HP (+). The diagnostic age was higher in HP (+) cases, and diarrhea and abdominal distension were significantly higher. Although hemoglobin, ferritin, vitamin B12, and transferrin saturation were lower in HP (+) cases, the differences were not statistically significant. The serum folate level in the HP (+) group was significantly lower compared to the HP (–) group. Conclusions The prevalence of HP was not increased in cases of CD. The CD was diagnosed later in HP (+) cases, distension and diarrhea complaints were more frequent, and folate deficiency was significant.

Bread is a universally accepted food for all irrespective of race, age, gender, religion or geographical location. Bread is produced from wheat, which is a temperate crop; hence, tropical nations depend on imports of wheat to support bread making. The continued consumption of bread has led to the drain of foreign exchange of many developing countries and has exacerbated celiac diseases in susceptible individuals even in developed countries. In many wheat-importing countries, composite flour is being promoted, while developed countries are researching on alternatives to wheat bread. This paper reviews recent advances in the production of partially substituted wheat, gluten-free and wheatless bread. The production of wheatless and gluten-free bread is quite challenging. The study found that substituted wheat flour beyond 20 % and wheatless bread will require the use of bread improvers such as enzymes, sourdough, hydrocolloids, chemicals and emulsifiers. In addition, modified starch, flours from other sources such as tubers, cereals, pseudo-cereals, legumes and oil seeds have been used as alternatives for bread making.

Intestinal alkaline phosphatase enzyme plays a pivotal role in the maintenance of intestinal mucosal barrier integrity with the detoxification capacity of lipopolysaccharide, the ligand of Toll-like receptor 4. The inappropriate immune responses and the damage of the mucosal barrier may contribute to the initiation of inflammatory bowel and celiac diseases. In the inflamed colonic mucosa of children with inflammatory bowel disease and in the duodenal mucosa of newly diagnosed children with celiac disease, the decreased intestinal alkaline phosphatase and increased Toll-like receptor 4 protein expression may generate enhanced lipopolysaccharide activity, which may strengthen tissue damaging processes. The enhancement of intestinal alkaline phosphatase activity in an animal model of colitis and in therapy resistant, adult patients with ulcerative colitis reduced the symptoms of intestinal inflammation. In accordance with these results, the targeted intestinal administration of the enzyme in the two examined disorders may be a supplemental therapeutic option in the future. Orv. Hetil., 2012, 153, 1389–1395.

In order to provide better therapy we strive to increase our knowledge of how the immune system behaves and communicates in common pediatric immunological diseases, such as type 1 diabetes, allergic and celiac diseases. However, when dealing with pediatric diseases, where study subjects are almost exclusively children, blood volumes available for immunological studies are limited and as such must be carefully handled and used to their full extent. Single immune markers can easily be detected by a traditional Enzyme Linked Immunosorbent Assay (ELISA), whereas multiple markers can be detected by a fluorochrome (Luminex) or electrochemiluminescence (MSD) technique. These techniques however are sometimes not sensitive enough to detect low levels of secreted immune markers in limited sample sizes. To detect immune markers at the single-cell level, an Enzyme Linked Immuno-spot (ELISPOT) can be used to pin-point elusive immune markers in common pediatric immunological diseases.

Dual X-ray absorptiometry is the common technique to determine bone mineral density. Because of high costs and limited availability, it is worthwhile to look for alternative diagnostic techniques. The objective of this study was to investigate the use of panoramic radiographs measurements as a predictor for bone mineral density and to identify the subjects with osteoporosis and the increased risk of osteoporotic fractures in celiac patients. The sample of this study consisted of 60 celiac patients (36 males and 24 females) aged 22 to 46 years. All patients were diagnosed with celiac diseases, according to criteria of European Society of Gastroenterology. bone mineral density values were measured by Dual X- ray absorptiometry equipment at the lumbar spine and were categorized according to World Health Organization classification. Panoramic radiographs were obtained at the same time for all celiac patients providing two essential measurements; mental index and panoramic index. It was found that the mental index and panoramic index measurements were significantly related to bone mineral density measured by Dual X-ray absorptiometry and therefore could be used as diagnostic indicators of mandibular bone mineral density and play a significant role in celiac patient screening for osteoporosis.

Celiac disease (CD) affects people in all parts of the world. In last decades celiac disease thought to be a rare childhood syndrome, but currently is celiac disease known to be a common autoimmune genetic disorder [1]. More than 2 million people in the United States have the disease, or about 1 in 133 people [2]. Among people who have a first-degree relative (parent, sibling, or child) diagnosed with celiac disease, as many as 1 in 22 people may have the disease [2,3].

AIM: To know the more detailed findings of the small intestinal mucosa with the use of a magnifying endoscope and a vital dye, and the efficacy of the both tools. PATIENT AND METHODS: A 54-year old female patient with celiac disease. The duodenal mucosa downward as far as the descending portion was observed with a magnifying endoscope (Olympus GIF HM) before and after spraying the mucosa with 0.1% indigo carmine. RESULTS: The endoscopy clarified the atrophy and edema of each villus, and scattering of the dye revealed shorter villi with the relatively longer villi remaining in islands. CONCLUSION: The combination of magnifying endoscopy and the dye scattering method is useful for closer observation of the intestinal mucosa in celiac diseases.

Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (To=66.6°C), peak temperature (Tp=71.15°C), conclusion temperature (Tc=78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G’) and loss modulus (G”). The value of tan ∂ was lower than 1 for native and processed buckwheat dough.Conclusion: The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

Background Fibroblasts are actually considered pivotal in inflammation and tissue remodelling process and for these reasons they are involved in the pathogenesis of autoimmune disorders such as celiac disease. Investigations to define the role of fibroblasts in celiac diseases are obstructed by the absence of specific models. Our objective is to isolate and culture primary fibroblasts from endoscopic duodenal biopsies of celiac and non-celiac subjects, to analyze their growth patterns and the morphometric characteristics. Methods 60 duodenal bioptic specimens from 20 celiac patients and 114 from 38 non-celiac subjects were mechanically chopped and enzymatically digested in order to obtain primary cell cultures. Growth patterns, karyotype (Q-banding analysis), expression of typing proteins (fibroblast surface protein and cytokeratin 20) and morphometric parameters (diameters and their ratio, perimeter, area and perimeter/area ratio at computerised image analysis) were investigated on cultured cells. Results Primary cells were successfully cultured in 78% of the collected duodenal biopsies. Cultured cells, expressing the fibroblast surface protein, were negative for cytokeratine 20 and maintained a normal kariotype. Cells grew slowly without differences between the celiac and the non celiac group. Morphometric analysis of celiac fibroblasts revealed significantly increased dimensions, with a preserved diameters ratio, and a reduced perimeter/area ratio. Conclusion For the first time this study demonstrates the feasibility of culturing primary fibroblast cell from endoscopic duodenal biopsies in celiac and non-celiac subjects, opening a new window of opportunity in studies intended to establish the role of fibroblasts as a possible partaker in the pathogenesis of the celiac mucosal damage.