METHOD FOR SELECTING CEREAL SEEDS SUITABLE FOR CONSUMPTION BY COELIAC PATIENTS

METHOD FOR SELECTING CEREAL SEEDS SUITABLE FOR CONSUMPTION BY COELIAC PATIENTS

The present invention relates to a simple method for selecting varieties of seeds from wheat, barley, rye and, in particular, oats, which enables said seeds, whether or not genetically manipulated, to be used in the production of gluten-free foods and beverages suitable for coeliac patients, and als...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Comino Montilla, Isabel, Real Calderon, Ana, Sousa Martin, Carolina
Format: Patent
Sprache:eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
PHYSICS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
TESTING
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The present invention relates to a simple method for selecting varieties of seeds from wheat, barley, rye and, in particular, oats, which enables said seeds, whether or not genetically manipulated, to be used in the production of gluten-free foods and beverages suitable for coeliac patients, and also the preparation of excipients for specific drugs. This invention is based on a simple immunological detection system that makes it possible to quantify the most immunogenic peptides of gluten with a view to ascertaining whether the cereal variety, preferably oats, can be used to produce suitable seeds that can form part of the diet of a coeliac patient. Preferred tests would make use of at least one antibody that recognizes the most immunogenic part of prolamines, the reactivity of which antibody vis-à-vis cereal seeds having been demonstrated to be proportional to the immunogenicity thereof with T-cells from coeliac patients.