Određivanje količine glutena u standardnim i bezglutenskim namirnicama koje koriste oboljeli od celijakije

master's thesis

• Title (english): Determination of gluten in standard and gluten free food samples for patients with celiac disease
• Author: Mirjana Bobić
• Mentor: Ines Panjkota Krbavčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); Zagreb
• Defense date and country: 2007-12-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Celijakija je imunološki posredovani poremećaj kojeg obilježava trajna intolerancija na gluten, bjelančevinu pšenice, raži, ječma i zobi. Jedina djelotvorna terapija celijakije je doživotna bezglutenska dijeta koja dovodi do remisije bolesti i sprječava maligne i nemaligne komplikacije. Svrha ovog istraživanja je bila utvrditi količinu glutena u standardnim i bezglutenskim namirnicama koje koriste oboljeli od celijakije. Analizirano je 50 uzoraka međunarodno priznatom metodom ELISA-R5 po Mendezu. Rezultati analiziranih namirnica ukazuju na količine glutena koje su unutar vrijednosti određenih zakonodavnim kategorijama. Kako bi oboljeli od celijakije mogli kontrolirati konzumiranu količinu glutena ovisno o pragu osjetljivosti, bezglutenske namirnice je potrebno kontrolirati i kvantificirati količinu glutena.

Abstract (english)

Celiac disease is an immunologically-mediated disorder of small bowell characterized with permanent gluten intolerance, protein which was found in wheat, rye, barley and possibly oats. The only effective treatment is a lifelong gluten-free diet which leads to complete recovery and also prevent different malignant and non-malignant complications. The aim of this work was to establish quantity of gluten in standard and gluten-free food for patients with celiac disease. Using an ELISA-test, 50 samples were tested and results showed that these products contain gluten in amounts, depending of category, regulated by legislation. To control consumed amounts of gluten and to protect the hypersensitive group of patients is necessary to control and quantify amounts of gluten in gluten-free products.

• Keywords: bezglutenska dijeta; celijakija; ELISA; gluten
• Keywords (english): celiac disease; ELISA; gluten; gluten-free diet
• Language: croatian
• URN:NBN: urn:nbn:hr:159:773575
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-09-06 07:04:59