{"id":14203,"date":"2017-10-04T13:40:53","date_gmt":"2017-10-04T13:40:53","guid":{"rendered":"https:\/\/blogs.funiber.org\/pt\/?p=14203"},"modified":"2017-10-04T13:40:53","modified_gmt":"2017-10-04T13:40:53","slug":"funiber-pao-celiacos","status":"publish","type":"post","link":"https:\/\/www.funiber.blog\/pt\/saude-e-nutricao\/2017\/10\/04\/funiber-pao-celiacos","title":{"rendered":"Est\u00e1 em fase de prova um p\u00e3o com trigo especial para cel\u00edacos"},"content":{"rendered":"<h2>Um grupo de pesquisadores espanh\u00f3is desenvolvem um p\u00e3o com trigo modificado geneticamente para que o gl\u00faten n\u00e3o afete os cel\u00edacos<\/h2>\n<p>Estima-se que 1% da humanidade tem intoler\u00e2ncia gen\u00e9tica ao gl\u00faten, formado por uma mistura de prote\u00ednas (gliadina e glutenina). Para estas pessoas, o \u00fanico tratamento \u00e9 uma alimenta\u00e7\u00e3o livre de gl\u00faten, ou seja, uma dieta sem trigo, aveia, centeio, cevada e malte (e seus derivados).<!--more--><\/p>\n<p>A ingest\u00e3o do gl\u00faten afeta a mucosa do intestino delgado que se inflama e n\u00e3o consegue absorver de maneira adequada os nutrientes. Outros efeitos tamb\u00e9m podem ser percebidos de acordo com cada pessoa, como v\u00f4mitos, cansa\u00e7o e diarreias.<\/p>\n<p>Um estudo, realizado por pesquisadores da Universidade de Minnesota, a Universidade de Sevilha e do <a href=\"http:\/\/www.ias.csic.es\/pan-de-trigo-apto-celiacos\/\" target=\"_blank\" rel=\"noopener\">Instituto de Agricultura Sustent\u00e1vel do Conselho Superior de Pesquisas Cient\u00edficas da Espanha (CSIC, da sigla em espanhol)<\/a>, desenvolveram um p\u00e3o de trigo sem gl\u00faten.<\/p>\n<p>Os pesquisadores usaram trigo modificado geneticamente e conseguiram reduzir em 90% a quantidade de gliadinas, de tal maneira, que os cel\u00edacos poderiam consumir o p\u00e3o sem sofrer qualquer problema. De fato, algumas pessoas cel\u00edacas em Espanha e M\u00e9xico j\u00e1 v\u00eam provando o p\u00e3o.<\/p>\n<p>O processo de transforma\u00e7\u00e3o gen\u00e9tica do trigo passou por uma interrup\u00e7\u00e3o da s\u00edntese de certas prote\u00ednas, e a desativa\u00e7\u00e3o de 35 genes respons\u00e1veis pelo desenvolvimento da gliadina. A t\u00e9cnica usada, <a href=\"https:\/\/revistageneticamedica.com\/crispr\/\" target=\"_blank\" rel=\"noopener\">CRISPR<\/a>, permite que os cientistas atuem sobre a sequ\u00eancia de DNA e possam modific\u00e1-la, numa esp\u00e9cie de cortar e colar.<\/p>\n<p>Com os resultados exitosos do experimento, os colaboradores buscam investimentos para conseguir comercializar o p\u00e3o de trigo com mudan\u00e7a gen\u00e9tica, destinado aos cel\u00edacos. A farinha permite a produ\u00e7\u00e3o de p\u00e3o nos formatos baguete e p\u00e3o franc\u00eas, de menores tamanhos.<\/p>\n<p>Os profissionais da \u00e1rea de Nutri\u00e7\u00e3o, interessados em contribuir para a melhora da sa\u00fade, podem se capacitar com o <a href=\"http:\/\/www.funiber.org.br\/mestrado-internacional-em-nutricao-e-dietetica\">Mestrado Internacional em Nutri\u00e7\u00e3o e Diet\u00e9tica<\/a>, patrociado pela <a href=\"http:\/\/www.funiber.org.br\" target=\"_blank\" rel=\"noopener\">FUNIBER<\/a>.<\/p>\n<p>Fonte: <a href=\"https:\/\/www.muyinteresante.es\/salud\/articulo\/crean-un-pan-de-trigo-para-celiacos-961506588740\" target=\"_blank\" rel=\"noopener\">Crean un pan de trigo para celiacos<\/a><\/p>\n<p><a href=\"http:\/\/www.ias.csic.es\/pan-de-trigo-apto-celiacos\/\" target=\"_blank\" rel=\"noopener\">PAN DE TRIGO APTO PARA CEL\u00cdACOS<\/a><\/p>\n<p>Foto: Todos os direitos reservados<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Um grupo de pesquisadores espanh\u00f3is desenvolvem um p\u00e3o com trigo modificado geneticamente para que o gl\u00faten n\u00e3o afete os cel\u00edacos Estima-se que 1% da humanidade tem intoler\u00e2ncia gen\u00e9tica ao gl\u00faten, formado por uma mistura de prote\u00ednas (gliadina e glutenina). Para estas pessoas, o \u00fanico tratamento \u00e9 uma alimenta\u00e7\u00e3o livre de gl\u00faten, ou seja, uma dieta [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":14204,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[67,1242,2991,2387,144,122,855,285,408,119,248,911,2384,2385,671,125,641,255,2989,1759,113,26,2990],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Est\u00e1 em fase de prova um p\u00e3o com trigo especial para cel\u00edacos<\/title>\n<meta name=\"description\" content=\"Um grupo de pesquisadores espanh\u00f3is desenvolvem um p\u00e3o com trigo modificado geneticamente para que o gl\u00faten n\u00e3o afete os cel\u00edacos\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2017\/10\/04\/funiber-pao-celiacos\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Est\u00e1 em fase de prova um p\u00e3o com trigo especial para cel\u00edacos\" \/>\n<meta property=\"og:description\" content=\"Um grupo de pesquisadores espanh\u00f3is desenvolvem um p\u00e3o com trigo modificado geneticamente para que o gl\u00faten n\u00e3o afete os cel\u00edacos\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.funiber.org\/pt\/saude-e-nutricao\/2017\/10\/04\/funiber-pao-celiacos\" \/>\n<meta property=\"og:site_name\" content=\"FuniBlogs - 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