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  • Author or Editor: U. Krupa-Kozak x
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The aim of the study was to compare the effect of pressure and microwave cooking on the in vitro protein digestibility of bean seeds (Phaseolus vulgaris) . The results of the in vitro digestibility ascertained the improvement of protein digestibility affected by pressure-cooking of seeds. The digestibility of proteins of microwave-cooked bean seeds was lower. The electrophoretic SDS-PAGE separation patterns of bean proteins hydrolysed with trypsin indicated a significant influence of both treatments on the proteins examined. Degradation of proteins was apparent, however, the dominant fraction of 47–41 kDa remained intact, which confirms its resistance to digestion.

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Coeliac disease (CD) is an autoimmune, gluten-related disorder occurring in genetically predisposed individuals. The keystone to CD management is a gluten-free diet (GFD). Recently, media have been promoting the application of a GFD, however, this is necessary only in gluten-related disorders. The aim of the present study was to evaluate the knowledge on CD among individuals, who conducted a self-administered coeliac disease test. Three hundred adult volunteers took part both in the anti-tissue transglutaminase screening and the survey concerning knowledge on CD. Five positive CD tests were obtained, representing 1.67% of the analysed population. In general, the questionnaire respondents were familiar with the issue of CD. The majority of them correctly defined CD as gluten intolerance, and realized that it may occur at any age. Gastrointestinal problems were easily associated with CD, however, extraintestinal symptoms were less frequently recognized as a manifestation of this disease. A GFD was properly identified as a method of treating CD by 95% of the respondents. Self-administered, transglutaminasebased screened persons presented a good level of knowledge on CD, regardless of their gender, place of residence, or education. However, dissemination of knowledge is needed, as CD is still an underestimated problem.

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