Bifidobacteria and Celiac Disease: Mechanisms of Probiotic Action in Reducing Gluten-Induced Cytotoxicity and Inflammation.

Celiac disease (CD) is an immune-mediated systemic disorder triggered by gluten peptides present in the diets of genetically susceptible individuals, leading to a range of intestinal and extra-intestinal manifestations. Although managed by a gluten-free diet (GFD), symptoms persist in 30%-50% of treated individuals despite apparent dietary compliance. Accordingly, the present review explores how bifidobacteria may mediate cytotoxic and proinflammatory responses induced by gluten-derived peptides, contributing to the modulation of CD symptoms.

Portable Atmospheric Air Plasma Jet Pen for the Surface Treatment of Three-Dimensionally (3D)-Printed Electrodes.

Three-dimensional (3D) printing is an emerging technology to develop devices on a large scale with potential application for electroanalysis. However, 3D-printed electrodes, in their native form, provide poor electrochemical response due to the presence of a high percentage of thermoplastic polymer in the conductive filaments. Therefore, surface treatments are usually required to remove the nonconductive material from the 3D-printed electrode surfaces, providing a dramatic improvement in the electroanalytical performance.

Sensing performances of spinel ferrites MFeO (M = Mg, Ni, Co, Mn, Cu and Zn) based electrochemical sensors: A review.

The history of ferrites comes from many centuries and was fundamental in many fields. Initially, ferrites were extracted directly from nature, but in the last century, scientists learned to produce ferrites with different properties that gave origin to many advances in industrial and instrumental applications. More recently, the designed preparation of ferrites with nanometric size revealed remarkable characteristics.

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil.

There has been an increasing consumption of processed and ultra-processed foods, accompanied by growing concerns about the relationship between diet quality and health. Whole-grain foods, composed of cereals and pseudocereals, are recommended as part of a healthy diet, and food labeling is an important tool for consumers to identify the presence of whole grains in packaged foods. This study aimed to analyze the use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals (amaranth, quinoa, and buckwheat) in Brazil.

Gluten-free is not enough--perception and suggestions of celiac consumers.

The present study investigated the perceptions of individuals with celiac disease about gluten-free (GF) products, their consumer behavior and which product is the most desired. A survey was used to collect information. Descriptive analysis, χ² tests and Multiple Logistic Regressions were conducted.

Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique.

Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used as ingredients of gluten-free products were limited to five varieties: rice, cassava, corn, soy, and potato.