Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues.
Samard S, Gu BY, Ryu GH.
J Sci Food Agric. 2019 Aug 30;99(11):4922-4931. doi: 10.1002/jsfa.9722.

The Validation of the Wheat Gluten ELISA Kit.
Saito E, Doi H, Kurihara K, Kato K, Aburatani K, Shoji M, Naka Y, Koerner T, Poepping B, Boison J.
J AOAC Int. 2019 Jul 1;102(4):1162-1173. doi: 10.5740/jaoacint.19-0005.

Hydrolyzed wheat gluten alleviates deoxynivalenol-induced intestinal injury by promoting intestinal stem cell proliferation and differentiation via upregulation of Wnt/β-catenin signaling in mice.
Zhou JY, Zhang SW, Lin HL, Gao CQ, Yan HC, Wang XQ.
Food Chem Toxicol. 2019 Jun 13;131:110579. doi: 10.1016/j.fct.2019.110579.

Wheat gluten intake increases the severity of experimental colitis and bacterial translocation by weakening of the proteins of the junctional complex.
Menta PLR, Andrade MER, Leocádio PCL, Fraga JR, Dias MTS, Cara DC, Cardoso VN, Borges LF, Capettini LSA, Aguilar EC, Alvarez-Leite JI.
Br J Nutr. 2019 Feb;121(4):361-373. doi: 10.1017/S0007114518003422.

Multicenter, randomized, double-blind, placebo-controlled clinical trial of vital wheat gluten oral immunotherapy.
Nowak-Węgrzyn A, Wood RA, Nadeau KC, Pongracic JA, Henning AK, Lindblad RW, Beyer K, Sampson HA.
J Allergy Clin Immunol. 2019 Feb;143(2):651-661.e9. doi: 10.1016/j.jaci.2018.08.041.

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.
Mandile R, Picascia S, Parrella C, Camarca A, Gobbetti M, Greco L, Troncone R, Gianfrani C, Auricchio R.
Aliment Pharmacol Ther. 2017 Aug;46(4):440-446. doi: 10.1111/apt.14175.

The effects of modified versus unmodified wheat gluten administration in patients with celiac disease.
Marino M, Casale R, Borghini R, Di Nardi S, Donato G, Angeloni A, Moscaritolo S, Grasso L, Mazzarella G, Di Tola M, Rossi M, Picarelli A.
Int Immunopharmacol. 2017 Jun;47:1-8. doi: 10.1016/j.intimp.2017.03.012.

Cosmetics

Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics.
Burnett C, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD, Liebler DC, Marks JG Jr, Shank RC, Slaga TJ, Snyder PW, Andersen FA, Heldreth B.
Int J Toxicol. 2018 May/Jun;37(1_suppl):55S-66S. doi: 10.1177/1091581818776013.

Modification of wheat gluten for improvement of binding capacity with keratin in hair.
Wang S, Meng D, Wang S, Zhang Z, Yang R, Zhao W.
R Soc Open Sci. 2018 Feb 7;5(2):171216. doi: 10.1098/rsos.171216

Veterinary

In vitro protein digestion kinetics of protein sources for pigs.
Chen H, Wierenga PA, Hendriks WH, Jansman AJM.
Animal. 2019 Jun;13(6):1154-1164. doi: 10.1017/S1751731118002811

Effect of gut stress induced by oxidized wheat gluten on the growth performance, gut morphology and oxidative states of broilers.
Liao RB, Yan HJ, Liu GH, Zhang S, Chang WH, Liu W, Lin CH, Huang XY, Cai HY.
J Anim Physiol Anim Nutr (Berl). 2018 Apr;102(2):e849-e855. doi: 10.1111/jpn.12845.

Wheat gluten is a concentrate of the properties of wheat Wheat  (Triticum L. ) that belongs to the Graminaceae family.

Wheat is a basic ingredient in the human diet and is incorporated into many food products including bread, cereals and pasta.

The main component (60-70%) of wheat is starch, a source of glucose rapidly released during digestion that contains two main glucose polymers, Amylosis and Amilopectin.

With the rise of human health problems such as obesity and diabetes, there has been a growing interest in altering the composition of starch in cereals and increasing the percentage of resistant starch.

Nutritional values:

Pretty caloric with about 337 kcalories per 100 grams.

Saturated fatty acids: 0.4g per 100 grams

It contains less protein than hard wheat that is used for the preparation of pasta.

Wheat gluten is used in the food, cosmetic sector and has some application also in the medical sector.

Wheat gluten is a patchwork of gluten, gliadine, albumin and globulin and play an important role and a determining factor for the quality of the bakery as it gives water absorption capacity, consistency, viscosity and elasticity on the dough. (1).

In particular, from recent studies, gliadine appears to have a role in celiac disease, rheumatoid arthritis, type 1 diabetes, multiple sclerosis and increases intestinal permeability (2).

On the other hand, wheat gluten in hydrolysed form, can mitigate intestinal injury (3).

Wheat Gluten Studies

References____________________________________________________________________

(1) Chemistry of gluten proteins.  Wieser H  Food Microbiol. 2007 Apr;24(2):115-9.

(2) Involvement of gliadin, a component of wheat gluten, in increased intestinal permeability leading to non-steroidal anti-inflammatory drug-induced small-intestinal damage. Shimada S, Tanigawa T, Watanabe T, Nakata A, Sugimura N, Itani S, Higashimori A, Nadatani Y, Otani K, Taira K, Hosomi S, Nagami Y, Tanaka F, Kamata N, Yamagami H, Shiba M, Fujiwara Y. PLoS One. 2019 Feb 20;14(2):e0211436. doi: 10.1371/journal.pone.0211436

(3) Hydrolyzed wheat gluten alleviates deoxynivalenol-induced intestinal injury by promoting intestinal stem cell proliferation and differentiation via upregulation of Wnt/β-catenin signaling in mice.
Zhou JY, Zhang SW, Lin HL, Gao CQ, Yan HC, Wang XQ.
Food Chem Toxicol. 2019 Jun 13;131:110579. doi: 10.1016/j.fct.2019.110579