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Description
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Celiac disease is a syndrome characterized by the damage to the mucosa of the small intestine caused by the ingestion of gluten present in wheat, rye, barley. The cornerstone of treatment for celiac disease is the lifetime renunciation to ingest gluten on foods derived from these cereals. The sorghum is recommended as safe food for celiac patients, as it is more related to the corn instead of wheat, rye and barley. Therefore, the products derived from sorghum may represent new gluten-free foods. The objective of this project is to: a) promote the cultivation of food-grade sorghum in Campania Region; b) improve formulations most suitable for the production of food(biscuits, bread, pasta, pizza and more) based on sorghum flour gluten-free; c) start a study of the structure and dynamics of the microbial community in the raw material (sorghum flour "food grade"); d) to analyze the toxic activity / pro inflammatory of sorghum, in cellular systems, in organ cultures and in the intestine; e) to analyze and monitor the effects in vivo, in celiac subjects, of products sorghum based; f) transfer at an industrial level the production of gluten-free foods sorghum based. The proposed project, thanks to the collaboration with U.S. researchers, will make a valuable contribution to special food research (therapeutic diet). The development of better formulation of the ingredients and of the optimal conditions of physical-chemical parameters in the process of production of gluten-free foods with sorghum flour "food grade", is aimed at the manufacture of gluten-free food, in order to improve the diet and the quality of life of celiac patients, and to realize an optimal nutrition, with poor foods of constituents which cause inflammatory damage, which is the basis of several chronic diseases, such as atherosclerosis and obesity |
