{"id":948,"date":"2019-06-10T10:14:12","date_gmt":"2019-06-10T08:14:12","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=948"},"modified":"2019-06-10T10:16:32","modified_gmt":"2019-06-10T08:16:32","slug":"individuare-simultaneamente-i-peptidi-del-glutine-che-sono-piu-attivi-nellattivare-il-sistema-immunitario-delluomo","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=948","title":{"rendered":"Individuare simultaneamente i peptidi del glutine che sono pi\u00f9 attivi nell\u2019attivare il sistema immunitario dell\u2019uomo"},"content":{"rendered":"<p>Il metodo si propone di individuare, attraverso l\u2019uso di specifici anticorpi, i peptidi pi\u00f9 tossici invece che, come avviene con gli usuali metodi oggi utilizzati, il contenuto totale di glutine. Considerato che la ricerca \u00e8 focalizzata anche nel produrre grani con minore quantit\u00e0 di peptidi tossici, cos\u00ec come utilizzare specifici pool di enzimi\/batteri\/ecc nella preparazione di prodotti con lo stesso scopo la possibilit\u00e0 di individuare e \u201cpesare\u201d solo la presenza, nel prodotto finito, dei peptidi pi\u00f9 attivi diventa uno strumento molto utile. Lo studio evidenziato ripercorre la storia dei metodi finora utilizzati per quantificare il glutine nel cibo e presenta vantaggi e limiti del nuovo metodo.\u00a0Tutti i metodi richiamati, compreso il nuovo metodo, sono stati sviluppati per poter certificare se un cibo \u00e8 o meno sicuro per i celiaci ma il nuovo metodi diventa ancora pi\u00f9 interessante per i soggetti sensibili al glutine NON celiaci e\/o pre-celiaci. La frazione tossica dannosa per i celiaci \u00e8 la stessa che nei soggetti sensibili al glutine NON celiaci (1) ma ha un impatto molto diverso e meno dannoso: il nuovo metodo \u00e8, dunque, utilissimo anche in questo caso con il vantaggio di poter avere una maggiore tolleranza nel risultato.<\/p>\n<p><strong>Simultaneously identify the gluten peptides that are most active in activating the human immune system.<\/strong><\/p>\n<p>The method aims to identify, through the use of specific antibodies, the most toxic peptides instead of, as with the usual methods used today, the total gluten content. Considering that the research is also focused on producing grains with smaller amounts of toxic peptides, as well as using specific pools of enzymes \/ bacteria \/ etc in the preparation of products with the same purpose, the possibility of identifying and &#8220;weighing&#8221; only the presence, in the final product, more active peptides become a very useful tool. The highlighted study traces the history of the methods used to quantify gluten in food and presents advantages and limitations of the new method. All the methods mentioned, including the new method, have been developed to be able to certify whether a food is safe for celiacs or not, but the new methods become even more interesting for non-celiac and \/ or pre-celiac gluten sensitive subjects. The toxic fraction harmful to celiacs is the same as in people who are sensitive to gluten NOT celiac (1) but has a very different and less harmful impact: the new method is, therefore, very useful also in this case with the advantage of being able to have a greater tolerance in the result.<\/p>\n<p><strong>Approfondimenti<\/strong><\/p>\n<p><a href=\"https:\/\/glutenlight.eu\/2019\/06\/10\/immunochemical-detection-methods-for-gluten-in-food-products-where-do-we-go-from-here-2\/\"><strong>\u00a0<\/strong><strong>Immunochemical Detection Methods for Gluten in Food Products: Where Do We Go from Here? <\/strong><\/a><\/p>\n<p><strong>Note:<\/strong><\/p>\n<p>(1) &#8211; Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen.<\/p>\n<p>\u00c1ngel Cebolla , Mar\u00eda de Lourdes Moreno , Laura Coto and Carolina Sousa<\/p>\n<p>Published: 5 December 2018<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il metodo si propone di individuare, attraverso l\u2019uso di specifici anticorpi, i peptidi pi\u00f9 tossici invece che, come avviene con gli usuali metodi oggi utilizzati, il contenuto totale di glutine. Considerato che la ricerca \u00e8 focalizzata anche nel produrre grani con minore quantit\u00e0 di peptidi tossici, cos\u00ec come utilizzare specifici pool di enzimi\/batteri\/ecc nella preparazione [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[465,463],"class_list":["post-948","post","type-post","status-publish","format-standard","hentry","category-articoli","tag-ncgs-it","tag-peptidi-tossici-nel-glutine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Individuare simultaneamente i peptidi del glutine che sono pi\u00f9 attivi nell\u2019attivare il sistema immunitario dell\u2019uomo - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=948\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Individuare simultaneamente i peptidi del glutine che sono pi\u00f9 attivi nell\u2019attivare il sistema immunitario dell\u2019uomo - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"Il metodo si propone di individuare, attraverso l\u2019uso di specifici anticorpi, i peptidi pi\u00f9 tossici invece che, come avviene con gli usuali metodi oggi utilizzati, il contenuto totale di glutine. 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