Unraveling the Impact of Wheat-Based Glues on Conservation for Those with Celiac Disease

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By Jefferson Adams

May 23
By Jefferson Adams • May 23

Unraveling the Impact of Wheat-Based Glues on Conservation for Those with Celiac Disease

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Reviewed and edited by a celiac disease expert.

A recent study delves into the intricate world of plant-based adhesives, particularly those derived from wheat, shedding light on their significance in conservation efforts. Here's the rundown.

Caption:
bowl for paper mache by superwife2009 is licensed under CC BY-ND 2.0.

Celiac.com 05/23/2024 - For people with celiac disease, awareness extends beyond dietary concerns into unexpected areas, such as conservation and cultural heritage practices. A recent study delves into the intricate world of plant-based adhesives, particularly those derived from wheat, shedding light on their significance in conservation efforts. The research team included Rocio Prisby, Alessandra Luchini, Lance A. Liotta, and Caroline Solazzo.

Traditionally, wheat-based glues have been favored for their robust adhesive properties, making them indispensable in preserving books and paper-based artifacts. However, the adhesive's composition, especially concerning its proteome, holds crucial implications for long-term conservation outcomes.

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Distinguishing between starch paste, derived solely from starch granules, and flour paste, encompassing the entire wheat endosperm proteome, is pivotal. Flour paste, rich in gluten proteins like gliadins and glutenins, offers superior adhesive strength. Yet, this very richness poses challenges for individuals sensitive to gluten.

To dissect the proteomic makeup of these pastes, researchers developed advanced protocols involving protein extraction and identification methods. The results revealed a stark contrast in complexity between flour and starch pastes, with flour paste boasting a diverse array of proteins, including gluten and serpins.

Moreover, testing on historical bookbindings confirmed the prevalent use of flour-based glue, characterized by high levels of deamidation, particularly impacting glutamine residues. This finding underscores the importance of understanding the adhesive's stability and solubility over time, especially in the context of conservation efforts.

As individuals with celiac disease navigate environments where wheat-based glues may be prevalent, such insights offer valuable considerations for preserving cultural artifacts without compromising health. Ultimately, this research highlights the interdisciplinary nature of celiac disease awareness and its impact on diverse fields beyond the realm of food.

Read more in the Journal of Proteome Research
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Catharine 0

Posted May 29

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Can we also start discussing the prevalence of wheat in dental products? I found out the hard way (getting glutened and sickened) when I had to have a temporary crown for a month while waiting for the permanent one. The glue for the temp crown contains methyl-methacrylate which is wheat based. I had to do the research because the dentist didn't even know. Sure would be nice if more was done to educate these professionals so we stayed safer overall.

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trents 1,950

Posted May 29

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1 hour ago, Catharine said:

Can we also start discussing the prevalence of wheat in dental products? I found out the hard way (getting glutened and sickened) when I had to have a temporary crown for a month while waiting for the permanent one. The glue for the temp crown contains methyl-methacrylate which is wheat based. I had to do the research because the dentist didn't even know. Sure would be nice if more was done to educate these professionals so we stayed safer overall.

Catharine, the topic you suggest has surfaced many times in this forum. I suggest you use the forum search tool to locate the relevant threads.

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Scott Adams 1,911

Posted May 30

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@Catharine we've done many articles on that topic:
https://www.celiac.com/search/?q=dental&quick=1&type=cms_records2

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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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