• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제18권1호
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• pp.23-29
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• 2015

Purpose: To describe the clinical characteristics of celiac disease (CD) among Saudi children and to determine the adherence rate to gluten free diet (GFD) and its determinant factors among them. Methods: A cross-sectional study was conducted, in which all the families registered in the Saudi Celiac Patients Support Group were sent an online survey. Only families with children 18 years of age and younger with biopsy-confirmed CD were included. Results: The median age of the 113 included children was 9.9 years, the median age at symptom onset was 5.5 years and the median age at diagnosis was 7 years, the median time between the presentation and the final diagnosis was 1 year. Sixty two of the involved children were females. Ninety two percent of the patients were symptomatic at the diagnosis while eight percent were asymptomatic. The commonest presenting symptoms included: chronic abdominal pain (59.3%), poor weight gain (54%), abdominal distention, gases, bloating (46.1%) and chronic diarrhea (41.6%). Sixty percent of the involved children were reported to be strictly adherent to GFD. Younger age at diagnosis and shorter duration since the diagnosis were associated with a better adherence rate. Conclusion: CD has similar clinical presentations among Saudi children compared to other parts of the ward; however, the adherence to GFD is relatively poor. Younger age at diagnosis and shorter duration since the diagnosis were associated with a better adherence rate.

• 한국식품과학회지
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• 제53권6호
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• pp.739-748
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• 2021

본 연구에서는 가공용 쌀 이용성 향상을 위한 쌀 가공 제품개발과 쌀 생면 제조 기술 확보를 위해 반응표면분석법을 이용하여 글루텐 프리 쌀 우동의 주원료인 쌀가루, 변성전분(아세틸아디핀산이전분), 트레할로스의 함량에 따른 글루텐 프리 쌀 우동의 품질에 미치는 영향을 분석하고 제조 배합비를 Box-Behnken법을 이용하여 최적화하였다. 반응모형에서 쌀가루 함량이 높을수록 수분흡수율, 부피, 황색도, 탄성, 검성, 씹힘성, 응집성이 증가하였으며 변성전분의 함량이 적을수록 황색도, 탄성이 높았다. 수분함량, 명도, 황색도는 linear 모델로 결정되었으며 p-value는 <0.0001, 0.0113, 0.0214로 유의적 차이를 보였다. 글루텐 프리 쌀 우동 주원료의 배합비는 트레할로스의 첨가 없이 쌀가루 60 g, 변성전분 18.81 g 사용하는 것이 바람직한 것으로 나타났다. 반응표면 분석법을 통한 최적 배합비에 따라 글루텐 프리 쌀 우동을 제조한 결과 백색도는 73.09, 수분 흡수율은 59.73%, 부피 32.61 mL, 탁도 0.44, 조리손실율 5.74%, 용출고형분 함량은 1.86%였다. 이 연구 결과는 글루텐 프리 쌀 우동 제조에 기초자료로 제공되어 향후 제품 개발에 도움이 될 것으로 여겨진다.

• The Journal of Asian Finance, Economics and Business
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• 제8권3호
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제20권4호
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• pp.222-226
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• 2017

Purpose: Celiac disease, an autoimmune enteropathy triggered by exposure to gluten, is not uncommon in South Jordan. However, its prevalence is underestimated due to lack of physician awareness of the diversity of disease presentation. The clinical spectrum includes classic gastrointestinal manifestations, as well as rickets, iron-deficiency anemia, short stature, elevated liver enzymes, and edema. Our goal was to evaluate celiac disease presentation in clinically diagnosed children. Methods: Retrospective study included all children diagnosed with celiac disease between September 2009 and September 2015. Hospital charts were reviewed. Demographic data, clinical characteristics, and follow-up were recorded. Results: Thirty-five children were diagnosed with celiac disease during the study period. Mean age${\pm}$standard deviation was $6.7{\pm}3.8$ years (range, 2.0-14 years). There were 17 (48.6%) female patients. The average duration between onset of symptoms and diagnosis was $16.3{\pm}18.7$ months. Fifteen (42.9%) patients presented with classic malabsorption symptoms, whereas 7 (20.0%) patients presented with short stature. Positive tissue transglutaminase antibodies (tTg)-immunoglobulin A (IgA) was seen in 34 (97.1%) patients. The one patient with negative tTg-IgA had IgA deficiency. Although tTG-IgA values were not available for objective documentation of compliance, clinical data (resolution of presenting abnormalities and growth improvement) assured acceptable compliance in 22 (62.9%) patients. Conclusion: CD in children may present with diverse picture. Although of the small number, the non-classical presentations are not uncommon in our rural community. Gluten-free diet is the main strategy for treatment and associated with usually correction of laboratory abnormalities and improvement of growth.

• 한국식품조리과학회지
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• 제25권4호
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제27권3호
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• pp.146-157
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• 2024

Purpose: Celiac disease (CD) is one of the most prevalent food-related illnesses in children, with a global prevalence of approximately 1.4%. CD can create an emotional burden, particularly on mothers, who are mainly responsible for managing challenges related to adherence to a gluten-free diet, high food costs, and food problems in schools and social areas. There is a gap in the literature, and parental experiences of raising children with CD should be explicitly examined. This qualitative study sought to provide insights into the experiences of parents raising a child with CD in the Turkish context. Methods: This study used a descriptive qualitative research methodology and conducted individual semi-structured video-based dyadic interviews with 19 parents. Results: Participants experienced both challenges and motivators through management of their children's CD. Analyses of the interview transcripts through the data uncovered three main themes focusing primarily on parental concerns: (1) parental challenges in child's disease management, (2) supportive care needs, and (3) parental expectations. Conclusion: A multidisciplinary team should approach the child and family immediately after diagnosis, and facilities should support parents with continuing education and psychological, financial, and social assistance.

• 산업식품공학
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• 제21권1호
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• pp.64-71
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• 2017

파지두부와 옥수수전분을 이용하여 GF 머핀의 개발을 위해 두부 페이스트와 옥수수전분의 혼합비율을 결정하고자 하였다. 파지두부는 페이스트 형태로 옥수수전분과 다양한 비율로 혼합하여 박력밀가루를 전량 대체하였다. 대조군(밀가루 머핀)과 S100 (고형분 기준으로 박력밀가루의 전분 및 단백질 분획과 동일하도록 옥수수전분과 두부 페이스트를 혼합하여 제조된 글루텐 프리 머핀)은 수분함량, 중량, 굽기손실률, 부피, 머핀 속의 명도에 있어 유의적인 차이를 나타내지 않았으나, 비용적은 낮은 수준을, 경도와 머핀 속의 적색도 및 황색도는 높은 수준을 나타내었다. 머핀의 중량과 굽기손실률을 제외하고 GF 머핀 반죽 내의 옥수수전분의 함량이 적어지면서 대조군에 비해 수분함량, 경도, 머핀 속의 적색도와 황색도는 증가하였으며, 부피, 비용적과 머핀 속의 명도는 감소하는 경향을 나타내었다. 모든 물리적 특성의 결과들을 고려할 때 S100이 대조군과 가장 유사한 GF 머핀이었다. 그러나 기호도 검사에 있어 대조군이나 S100과 상당한 차이의 부피, 비용적 및 경도를 보이는 S60 (건조중량 기준으로 두부 페이스트와 옥수수전분을 1:3.8의 비율로 혼합하여 박력밀가루를 대체하는 것)이 외관특성을 제외한 기호도 검사항목들에 있어 대조군과 유사하거나 높았다. 결과적으로 본 연구에서 박력밀가루의 단백질 및 전분 분획을 두부 페이스트의 두부 단백질과 옥수수전분으로 전량 대체하였을 때 밀가루 머핀의 물리적 특성들과 가장 유사한 GF 머핀(S100)을 제조할 수 있었다. 그러나 밀가루 머핀과 기호도가 가장 유사한 GF 머핀(S60)의 두부 페이스트와 옥수수전분의 혼합비율의 사용은 상업적인 측면에서 효용성이 높을 것으로 판단된다. 이와 같은 경우 밀가루 머핀의 부피, 비용적, 및 경도에 근접할 수 있는 GF 머핀의 특성 개선에 대한 연구가 선행되어야 할 것이다.

• 한국식품과학회지
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• 제42권1호
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• pp.39-44
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• 2010

본 연구에서는 원료의 전처리, 가수분해 방법, 농축과정 및 제형화 공정을 최적화하여 BCAA 함량이 증가된 옥수수 펩타이드 제조법을 확립하였다. 옥수수 글루텐의 단백질 회수율은 증자와 탄수화물 분해효소 처리 등의 전처리 과정에 의해 약 11% 정도 증가하였다. 가수분해 방법에서는 미생물을 배양하여 제조한 코지에 상업용 효소를 소량 혼합하여 반응시킨 가수분해물에서 향상된 유리아미노산 및 BCAA 함량을 얻을 수 있었다. 또한, 가수분해 반응액은 농축과 여과를 통해 BCAA의 함량이 약 100% 정도 향상되었다. 위의 조건에서 제조한 옥수수 가수분해 반응물의 분말화를 위해 분무건조기의 온도와 고결방지제 종류를 비교한 결과, inlet 온도 $185^{\circ}C$, outlet 온도 $80^{\circ}C$, 분산속도 18,000 rpm에서 2% maltodextrin을 사용 시 가장 좋은 상태의 분말 제품을 얻을 수 있었다. 이와 같은 가수분해 및 분말화 공정을 통해 단백질 이용률이 32%까지 향상되고, BCAA 함량이 전체 유리아미노산 대비 41%의 높은 비율로 구성되어 있는 옥수수 글루텐 가수분해물을 제조할 수 있었다. 이상과 같이, 본 연구에서는 옥수수 글루텐 가수분해물 제조를 위한 최적화 과정을 통해 BCAA가 풍부한 가수분해물 제조와 최종 제품의 품질 안정화 조건을 확립할 수 있었다. 또한, 본 연구에서 개발한 미생물(코지)과 효소를 동시에 사용하는 방법에 의하여 옥수수 글루텐을 가수분해하면 적은 양의 효소사용으로 유사한 유리아미노산 및 BCAA 함량을 나타내는 가수분해물을 얻을 수 있다. 따라서, 본 연구에서 개발한 옥수수 글루텐 가수분해물 제조공정은 매우 효율적이며, 경제적인 방법이라 할 수 있다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.105-108
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• 2003

To enhance the performance of a serum-free medium (SFM) for human thrombopoietin (hTPO) production in suspension cultures of recombinant Chinese hamster ovary (rCHO) cells, several low-cost hydrolysates such as yeast hydrolysate (YH), soy hydrolysate, wheat gluten hydrolysate and rice hydrolysate were tested as medium additives. Among various hydrolysates tested, the positive effect of YH on hTPO production was most significant. When 5 g/L YH was added to SFM, the maximum hTPO concentration in batch culture was 40.41 ${\mu}g/mL$, which is 11.5 times higher than that in SFM without YH supplementation. This enhanced hTPO production in YH-supplemented SFM was obtained by the combined effect of enhanced $q_{hTPO}$ and increased culture longevity. In addition YH supplementation did not affect in vivo biological activity of hTPO. Taken together, the results obtained demonstrate the potential of YH as a medium additive for hTPO production in serum-free suspension cultures of rCHO cells.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제23권2호
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• pp.132-136
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• 2020

Purpose: To evaluate the effect of gluten-free diet (GFD) on hepatitis B surface antibody (HBsAb) concentrations among previously immunized pediatric celiac disease (CD) subjects. Methods: We retrospectively evaluated pediatric CD subjects in serological remission who were previously immunized for hepatitis B virus as infants. The temporal relationship between HBsAb concentration, the amount of time on a GFD, and age were evaluated. Results: Overall, 373 CD subjects were analyzed: 156 with HBsAb sampled prior to GFD initiation and 217 after initiation of a GFD and in serological remission. Median age at HBsAb concentration measurement for those before and after GFD initiation was 5.3 years (interquartile range [IQR], 3.1-9.2 years) and 7.6 years (IQR, 5.4-10.9 years), respectively (p<0.001). There was no sex difference between the groups. The median time of HBsAb measurement was 2 months (IQR, 0-5.7 months) before and 12.8 months (IQR, 5.3-30.3 months) after initiation of GFD. The HBsAb concentration was low in 79 (50.6%) and 121 (55.7%) subjects before and after GFD initiation, respectively (p=0.350). Age was inversely associated with low HBsAb concentrations. Neither being on a GFD nor sex was associated with low HBsAb concentrations. Conclusion: Adherence to a GFD does not affect HBsAb concentration in children with CD. Age is inversely associated with HBsAb concentration.