Gluten

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Roti sing diprodhuksi saka biji gandum ngemot lem

Gluten minangka klompok protein panyimpenan winih sing ditemokake ing biji sereal tartamtu. Senajan, strictly ngandika, "lem" pertains mung kanggo protein gandum, ing sastra medical iku nuduhake kombinasi prolamin lan glutelin protein alami ing kabeh pari-parian sing wis tontonan saged njalari penyakit Celiac . Iki kalebu sembarang spesies gandum (kayata gandum umum, durum, ditulis, Khorasan, emmer lan einkorn ), gandum, Rye lan oats, uga sembarang hibrida salib pari-parian iki (kayata triticale ). [1] [2] Gluten ngemot 75-85% protein ing gandum roti . [3] [4]

Gluten bisa nyebabake reaksi inflamasi, imunologis lan autoimun sing ora apik ing sawetara wong. Spektrum kelainan sing gegandhengan karo gluten kalebu penyakit celiac ing 1-2% populasi umum, sensitivitas gluten non-celiac, uga dermatitis herpetiformis, ataxia gluten lan kelainan neurologis liyane. [5] [6] [7] [8] Kelainan kasebut diatasi kanthi diet bebas gluten .

Gandum, sumber utama lem
Gluten asring digunakake ing daging imitasi (kayata bebek mock iki) kanggo menehi protein tambahan lan panganan vegetarian

Referensi[besut | besut sumber]

  1. Food and Drug Administration (January 2007). "Food Labeling; Gluten-Free Labeling of Foods" (PDF). Diarsip saka sing asli (PDF) ing 2007-01-26.
  2. Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 Suppl 1: 78–81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten.' The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.
  3. Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142. doi:10.1098/rstb.2001.1024. PMC 1692935. PMID 11911770.
  4. "Gluten's role in bread baking performance". Canadian Grain Commission. 29 March 2016.
  5. "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. Sep 2015. doi:10.1038/nrgastro.2015.136. PMID 26303674.
  6. "[Non-celiac gluten sensitivity: a critical review of current evidence] [Article in Spanish]". Gastroenterol Hepatol. 37 (6): 362–71. 2014. doi:10.1016/j.gastrohep.2014.01.005. PMID 24667093.
  7. "The Oslo definitions for coeliac disease and related terms". Gut (Review). 62 (1): 43–52. January 2013. doi:10.1136/gutjnl-2011-301346. PMC 3440559. PMID 22345659.
  8. "Treatment of Neurological Manifestations of Gluten Sensitivity and Coeliac Disease". Curr Treat Options Neurol (Review). 21 (3): 10. 26 February 2019. doi:10.1007/s11940-019-0552-7. PMID 30806821.