The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the present review was to outline the potential of buckwheat as an agricultural crop and brings studies on buckwheat into a new larger perspective combining current knowledge in agricultural history and practice, nutritional and sensory properties, as well as possible benefits to human health. Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including flavonoids. Moreover, it contains no gluten and can be used in the production of gluten-free foods for individuals diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties. Further research is needed to optimize buckwheat-based food development and understand the mechanism of the health effects of buckwheat consumption on human well-being.

• Klíčová slova
• Cultivation, Fagopyrum esculentum, Fagopyrum tataricum, food applications, nutrition,
• MeSH
• bezlepková dieta MeSH
• celiakie dietoterapie   MeSH
• chuť MeSH
• Fagopyrum * chemie   MeSH
• lidé MeSH
• nutriční hodnota * MeSH
• potravní vláknina analýza   MeSH
• zemědělské plodiny * MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• přehledy MeSH
• Názvy látek
• potravní vláknina MeSH

Celiac disease is a common gastroenterological illness. Current diagnostics of the disease are based on serological markers and histology of duodenal biopsies. Hitherto, a strict gluten-free diet is the only effective treatment and is necessary for good control of the disease. Serological tests in current use have very high specificity and sensitivity for diagnostics, but in follow-up they have some limitations. Their levels do not accurately reflect mucosal healing, and they are unable to detect minimal transgressions in the diet. This problem is significant in patients with IgA deficiency, and there exist no robust follow-up tools for monitoring these patients' adherence to treatment. For their follow-up, we currently use IgG-based tests, and these antibodies persist for a long time even when a patient has stopped consuming gluten. More accurate and specific biomarkers are definitely needed. Adherence to a gluten-free diet is essential not only for intestinal mucosa healing and alleviation of symptoms but also for preventing complications associated with celiac disease. Here, we summarize current evidence regarding noninvasive biomarkers potentially useful for follow-up not only of patients with IgA deficiency but for all patients with celiac disease. We describe several very promising biomarkers with potential to be part of clinical practice in the near future.

• MeSH
• bezlepková dieta MeSH
• biologické markery MeSH
• celiakie * MeSH
• deficience IgA * MeSH
• gluteny MeSH
• imunoglobulin A MeSH
• lidé MeSH
• následné studie MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• přehledy MeSH
• Názvy látek
• biologické markery MeSH
• gluteny MeSH
• imunoglobulin A MeSH

Dough fermentation in gluten-free bakery products is problematic due to the absence of gluten, which provides advantageous rheological properties. A thermodynamic sensor (TDS) system combined with an electronic nose was tested as an alternative to conventional methods monitoring dough development based on mechanical properties. In the first part, the configuration of the sensors in the thermodynamic system and their response to different heat-source positions, which significantly affect the output signal from the measurement system, were investigated. The practical contribution lies in the application of the measurements to the example of gluten-free doughs with and without edible insect enrichment. An optimized configuration of the thermodynamic system (one sensor on the inner wall of the container at the bottom and another in the middle of the container closer to the top of the dough) in combination with an experimental electronic nose was used for the aforementioned measurement. In some cases, up to 87% correlation between the signal from the TDS and the signals from a professional rheofermentometer Rheo F-4 (Chopin) was demonstrated. The differences between the results can be explained by the use of different techniques. Using a combination of sensor systems in one place, one time and one sample can lead to more comprehensive and robust results. Furthermore, it was shown that the fermentation activity increased in corn dough with the addition of insects compared to dough without the addition. In rice flour dough with the addition of edible insects, fermentation activity was similar to that of the flour without the addition.

• Klíčová slova
• dough, e-nose, edible insects, fermentation, gluten-free, optimization, rheofermentometer, the dough development, the production of gas, thermodynamic sensor,
• MeSH
• bezlepková dieta * MeSH
• fermentace MeSH
• mouka * MeSH
• reologie MeSH
• termodynamika MeSH
• Publikační typ
• časopisecké články MeSH

AIMS/HYPOTHESIS: We previously detected indications that beta cell function is protected by gluten-free diet (GFD) introduced shortly after the onset of childhood type 1 diabetes. The present aim was to assess whether GFD was associated with changes in the gut bacteriome composition and in its functional capacity, and whether such changes mediated the observed effects of GFD on beta cell function. METHODS: Forty-five children (aged 10.2 ± 3.3 years) were recruited into a self-selected intervention trial primarily focused on determining the role of GFD on beta cell preservation ( ClinicalTrials.gov NCT02867436). Stool samples were collected prior to the dietary intervention and then at 3-month intervals. A total of 128 samples from the GFD group and 112 from the control group were analysed for bacteriome 16S rDNA community profiles, the bacteriome functional capacity was predicted using PICRUSt2 and actual gut metabolome profiles measured using NMR. Intestinal permeability was assessed using serum zonulin concentrations at 1, 6 and 12 months and lactulose/mannitol tests at the end of intervention. Dietary questionnaires were used to ensure that the dietary intervention did not result in differences in energy or nutrient intake. RESULTS: The bacteriome community composition changed during the intervention with GFD: of abundant genera, a 3.3-fold decrease was noted for Bifidobacterium genus (adjusted p=1.4 × 10-4 in a DESeq2 model, p=0.026 in generalised estimating equations model), whereas a 2.4-fold increase was observed in Roseburia (adjusted p=0.02 in DESeq2 model, p=0.002 in generalised estimating equations model). The within-sample (alpha) diversity did not change, and there was no statistically significant clustering of GFD samples in the ordination graphs of beta diversity. Neither of the genera changes upon GFD intervention showed any association with the pace of beta cell loss (p>0.50), but of the remaining taxa, several genera of Bacteroidaceae family yielded suggestive signals. The faecal metabolome profile ordination correlated with that of bacteriomes but did not associate with GFD or categories of beta cell preservation. There was no indication of changes in gut permeability. CONCLUSIONS/INTERPRETATION: The bacteriome reacted to GFD, but the changes were unrelated to the pace of beta cell capacity loss. The previously observed moderately protective effect of GFD is therefore mediated through other pathways.

• Klíčová slova
• Gluten-free diet, Gut bacteriome composition, Gut metabolome, Intestinal permeability, Paediatric type 1 diabetes,
• MeSH
• bezlepková dieta * MeSH
• dítě MeSH
• lidé MeSH
• Check Tag
• dítě MeSH
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH

BACKGROUND: Celiac disease is an immune-mediated enteropathy triggered by gluten in genetically susceptible individuals. Diagnosis is based on evaluating specific autoantibodies and histopathologic findings of duodenal biopsy specimens. The only therapy for celiac disease is a gluten-free diet. Celiac disease can be complicated by malnutrition, other autoimmune diseases, refractoriness to treatment, and gastrointestinal tumors. This article presents seven cases of malignancies in patients with celiac disease. Its objective is to raise awareness of the malignant complications of celiac disease, leading to earlier diagnosis and improved outcomes. CASE PRESENTATION: Seven cases of malignant complications of celiac disease occurred among 190 patients followed at the Department of Internal Medicine and Gastroenterology, University Hospital Brno from 2014 to 2021. We describe these cases and the presentation, diagnostic process, course, management, and outcomes for each, along with proposed potential risk factors of malignant complications. There was one Caucasian man who was 70 years old and six Caucasian women who were 36, 46, 48, 55, 73, and 82 years old in our cohort. Of the seven cases of malignancies in our cohort, four patients were diagnosed with small bowel adenocarcinoma, one with diffuse large B-cell lymphoma, one with carcinoma of the tongue, and one with colorectal carcinoma. CONCLUSIONS: Malignancies occurred in 3.7% of patients followed up for celiac disease. Awareness of the malignant complications of celiac disease, risk factors, presentation, and disease course could lead to earlier diagnosis and improved outcomes.

• Klíčová slova
• Carcinoma, Case report, Celiac disease, Complication, Lymphoma, Malignancy,
• MeSH
• autoimunitní nemoci * MeSH
• autoprotilátky MeSH
• bezlepková dieta MeSH
• celiakie * komplikace   diagnóza   MeSH
• lidé MeSH
• nádory duodena * MeSH
• senioři MeSH
• Check Tag
• lidé MeSH
• mužské pohlaví MeSH
• senioři MeSH
• ženské pohlaví MeSH
• Publikační typ
• časopisecké články MeSH
• kazuistiky MeSH
• přehledy MeSH
• Názvy látek
• autoprotilátky MeSH

Celiac disease is a lifelong autoimmune disorder that occurs in genetically predisposed people when consuming gluten. Its prevalence is around 1% of the population with about twice higher proportion of women. Celiac disease is one of the most common causes of malabsorption, however, its manifestations can be quite diverse - from completely asymptomatic to fully developed malabsorption syndrome. Extraintestinal manifestations are a common finding in adults. The gold standard of diagnosis is the serological detection of specific antibodies (the serum tissue transglutaminase IgA antibodies) in combination with a typical histological finding from a duodenal biopsy. Causal treatment is a lifelong gluten-free diet. Strict adherence to gluten-free diet will reduce the risk of serious complications (intestinal T-cell lymphoma). In the following case report we present a case of a 58-year-old patient, who have been diagnosed with celiac disease at this age based on non-classical symptoms. Specifically, these were multiple pathological fractures from metabolic bone disease due to malabsorption of calcium and vitamin D and subsequent secondary hyperparathyroidism.

• Klíčová slova
• celiac disease, gluten, gluten‑free diet, malabsorption,
• MeSH
• autoprotilátky MeSH
• bezlepková dieta MeSH
• biopsie MeSH
• celiakie * komplikace   diagnóza   MeSH
• dospělí MeSH
• gluteny MeSH
• lidé středního věku MeSH
• lidé MeSH
• Check Tag
• dospělí MeSH
• lidé středního věku MeSH
• lidé MeSH
• ženské pohlaví MeSH
• Publikační typ
• časopisecké články MeSH
• kazuistiky MeSH
• Názvy látek
• autoprotilátky MeSH
• gluteny MeSH

Oats represent a promising alternative to small-grain cereals from Triticeae group (wheat, barley, rye) for persons suffering from any form of gluten intolerance, especially celiac disease (CD), since oat-specific prolamins avenins reveal generally lower gluten content and immunoreactivity. Recent studies on avenin molecular structure revealed large genetic variability in avenin sequences affecting the spectrum of gluten peptides produced by hydrolases in human digestive tract. The aim of the present review is to summarise recent knowledge obtained in laboratory studies focused on the effect of avenin-derived peptides on reactivity of crucial components of human immune system such as dendritic cells (DC) and T-cells. The other part of the review summarises the results of clinical studies with CD patients including oat products in their diet. Since different clinical studies revealed contradictory results regarding potential safety of oats for CD patients, the focus has to be directed at genetic variability in oat avenins. Identification of avenin isoforms with minimum CD immunoreactivity will open up ways leading to designing novel oat cultivars suitable for CD patients. Knowledge on immunoreactivity of gluten peptides together with breeding new oat cultivars revealing minimum avenin immunoreactivity with respect to CD as well as application of food processing technologies leading to gluten content reduction should result in development of gluten-free oats safe for celiacs.

• Klíčová slova
• Avenins, Celiac disease, Clinical studies, Genetic variability, Immunoreactivity, Oats (Avena sativa),
• MeSH
• bezlepková dieta MeSH
• celiakie * MeSH
• gluteny MeSH
• jedlá semena MeSH
• lidé MeSH
• oves * MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• přehledy MeSH
• Názvy látek
• gluteny MeSH

AIM: To test whether a gluten-free diet (GFD) is associated with the deceleration of the decline in beta-cell capacity in non-coeliac children with recently diagnosed type 1 diabetes. METHODS: Forty-five children (aged 10.2 ± 3.3 years) were recruited into a self-selected intervention trial: 26 started with a GFD within a median of 38 days postonset, whereas 19 remained on a standard diet. The main outcomes were the decline in C-peptide area under the curve (AUC) in mixed-meal tolerance tests (MMTTs) at 6 and 12 months relative to 1 month after diabetes onset and the difference in insulin dose, insulin dose-adjusted A1c (IDAA1c) and HbA1c assessed every 3 months. The adherence to the GFD was verified by immunoreactive gluten in the stool and by food questionnaires at every visit. Quality of life (QoL) questionnaires were administered to the participants at the end of the intervention at 12 months. The data were analysed as per protocol (in 39 subjects who duly completed the whole follow-up: 20 in the GFD group, 19 in the control group) by linear and longitudinal regression models adjusted for sex, age and baseline variables. RESULTS: At 12 months, the difference in C-peptide AUC between subjects in the GFD group and controls was 205 pmol/L (95% CI -223 to 633; P = 0.34) in a model adjusted for age, sex and body weight, and for baseline insulin dose, MMTT C-peptide AUC and HbA1c assessed at 1 month after diagnosis. In a longitudinal analysis of all three time points adjusted for age, sex and body weight, C-peptide declined more slowly in the GFD group than in controls, with the difference in trends being 409 pmol/L/year (P = 0.04). The GFD group had a marginally lower insulin dose (by 0.15 U/kg/day; P = 0.07), a lower IDAA1c (by 1.37; P = 0.01) and a lower mean HbA1c (by 0.7% [7.8 mmol/mol]; P = 0.02) than those of the controls at 12 months. There was no appreciable difference between the groups in daily carbohydrate intake (P = 0.49) or in the QoL reported by the patients (P = 0.70) and their parents/caregivers (P = 0.59). CONCLUSIONS: A GFD maintained over the first year after type 1 diabetes diagnosis was associated with better HbA1c and a prolonged partial remission period. There was a hint of slower C-peptide decline but the association was not strong enough to make definite conclusions.

• Klíčová slova
• C-peptide, beta-cell decline, childhood type 1 diabetes, gluten-free diet, remission.,
• MeSH
• bezlepková dieta MeSH
• C-peptid MeSH
• celiakie * MeSH
• diabetes mellitus 1. typu * farmakoterapie   MeSH
• dítě MeSH
• inzulin MeSH
• kvalita života MeSH
• lidé MeSH
• Check Tag
• dítě MeSH
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• klinické zkoušky MeSH
• práce podpořená grantem MeSH
• Názvy látek
• C-peptid MeSH
• inzulin MeSH

A therapeutic gluten-free diet often has nutritional limitations. Nutritional qualities such as high protein content, the presence of biologically active and beneficial substances (fiber, beta-glucans, polyunsaturated fatty acids, essential amino acids, antioxidants, vitamins, and minerals), and tolerance by the majority of celiac patients make oat popular for use in gluten-free diet. The health risk of long-time consumption of oat by celiac patients is a matter of debate. The introduction of oat into the diet is only recommended for celiac patients in remission. Furthermore, not every variety of oat is also appropriate for a gluten-free diet. The risk of sensitization and an adverse immunologically mediated reaction is a real threat in some celiac patients. Several unsolved issues still exist which include the following: (1) determination of the susceptibility markers for the subgroup of celiac patients who are at risk because they do not tolerate dietary oat, (2) identification of suitable varieties of oat and estimating the safe dose of oat for the diet, and (3) optimization of methods for detecting the gliadin contamination in raw oat used in a gluten-free diet.

• Klíčová slova
• amylase/trypsin inhibitors, celiac disease, gluten-free diet, gluten-free oat, oat,
• MeSH
• bezlepková dieta * škodlivé účinky   MeSH
• celiakie diagnóza   dietoterapie   imunologie   MeSH
• gliadin škodlivé účinky   imunologie   MeSH
• hodnocení rizik MeSH
• jedlá semena * škodlivé účinky   klasifikace   imunologie   MeSH
• klinické rozhodování MeSH
• kontaminace potravin MeSH
• lidé MeSH
• nutriční hodnota MeSH
• oves * škodlivé účinky   klasifikace   imunologie   MeSH
• výběr pacientů MeSH
• výživové doporučené dávky MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• gliadin MeSH

Non-celiac gluten/wheat sensitivity (NCG/WS) is a syndrome characterized by intestinal and extra-intestinal sym-ptoms elicited by gluten/wheat ingestion in the persons, who are not affected by celiac disease and wheat allergy. Due to the lack of established biomarkers, the diagnosis of NCG/WS is based on the clinical picture, and it is necessary to validate it in well-defined double-blind, placebo-controlled challenge (The Salerno Experts´ Criteria). In the article is discussed a current knowledge of NCG/WS in terms of pathogenesis, diagnosis and treatment. Key words: gluten - gluten-related disorders - non-celiac gluten/wheat sensitivity - wheat.

• Klíčová slova
• gluten - gluten-related disorders - non-celiac gluten/wheat sensitivity - wheat,
• MeSH
• alergie na pšenici * diagnóza   farmakoterapie   MeSH
• bezlepková dieta MeSH
• celiakie * diagnóza   dietoterapie   MeSH
• dvojitá slepá metoda MeSH
• gluteny MeSH
• lidé MeSH
• pšenice MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• gluteny MeSH