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Can dietary fibre help provide safer food products for sufferers of gluten intolerance? A well-established biophysical probe may help towards providing an answer

M Samil Kök1*, Richard Gillis2, Shirley Ang2, David Lafond3, Arthur S Tatham4, Gary Adams5 and Stephen E Harding2*

Author affiliations

1 Department of Food Engineering, Abant Izzet Baysal University, 14280, Bolu, Turkey

2 National Centre for Macromolecular Hydrodynamics, University of Nottingham, Nottingham, LE12 5RD, UK

3 Kellogg Company, Battle Creek, MI, 49017-3517, USA

4 Cardiff Metropolitan University, Cardiff School of Health Sciences, Cardiff, CF5 2YB, UK

5 University of Nottingham Institute of Clinical Research, Queens Medical Centre, Nottingham, NG 7 2UH, UK

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Citation and License

BMC Biophysics 2012, 5:10  doi:10.1186/2046-1682-5-10

Published: 17 May 2012


Gluten intolerance is a condition which affects an increasing percentage of the world’s population and for which the only current treatment is a restrictive gluten free diet. However could the inclusion of a particular polysaccharide, or blends of different types, help with the provision of ‘safer’ foods for those individuals who suffer from this condition? We review the current knowledge on the prevalence, clinical symptoms and treatment of gluten intolerance, and the use and properties of the allergens responsible. We consider the potential for dietary fibre polysaccharides to sequester peptides that are responsible for activation of the disease in susceptible individuals, and consider the potential of co-sedimentation in the analytical ultracentrifuge as a molecular probe for finding interactions strong enough to be considered as useful.

Gluten intolerance; Dietary fibres; Protein-polysaccharide interactions; T-cell response