La "Historia del Arte" de Ernst Gombrich

El texto es una crítica del libro de Ernst Gombrich “Historia del Arte”, obra antigua y traducida a muchos idiomas, pero que en 2011 ha publicado la edición de bolsillo en castellano. La crítica no entra mucho en el contenido, sólo en algunos aspectos, y se centra en los comentarios acerca de la antología de la historia del arte universal que el autor hace. Así se critica el hecho de la poca presencia del arte español, en general, y sobre todo de la poca presencia de la colección española de pintura en el Museo del Prado, la mejor pinacoteca del mundo. También, de la poco acertada elección de algunos ejemplos y de la sobreabundancia de referencias al arte de carácter menor del Reino Unido o de Holanda. El autor deplora igualmente la falta de sentido de las referencias a la arquitectura a partir del barroco, y, en cuanto al contenido, al mantenimiento de la vieja y ofensiva tesis de la supremacía del arte de los países protestantes sobre el de los católicos.

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World.

Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research. Proteomic tools have been used to describe the genetic diversity of wheat germplasms from different origins at the level of polymorphisms in alleles encoding glutenin and gliadin, the two main proteins of gluten. More recently, proteomics has been used to understand the impact of specific gluten proteins on wheat quality. Here we review the impact of proteomics on the study of gluten proteins as it has evolved from fractionation and electrophoretic techniques to advanced mass spectrometry. In the postgenome era, proteomics is proving to be essential in the effort to identify and understand the interactions between different gluten proteins. This is helping to fill in gaps in our knowledge of how the technological quality of wheat is determined by the interaction between genotype and environment. We also collate information on the various storage protein alleles identified and their prevalence, which makes it possible to infer the effects of wheat selection on grain protein content. We conclude by reviewing the more recent use of transgenesis aimed at improving the quality of gluten.

Efficient chemo-enzymatic gluten detoxification: reducing toxic epitopes for celiac patients improving functional properties

Protein engineering of gluten, the exogenous effector in celiac disease, seeking its detoxification by selective chemical modification of toxic epitopes is a very attractive strategy and promising technology when compared to pharmacological treatment or genetic engineering of wheat. Here we present a simple and efficient chemo-enzymatic methodology that decreases celiac disease toxic epitopes of gluten proteins improving its technological value through microbial transglutaminase-mediated transamidation of glutamine with n-butylamine under reducing conditions. First, we found that using low concentrations of amine-nucleophile under non-reducing conditions, the decrease in toxic epitopes is mainly due to transglutaminase-mediated cross-linking. Second, using high amine nucleophile concentrations protein cross-linking is substantially reduced. Third, reducing conditions increase 7-fold the transamidation reaction further decreasing toxic epitopes amount. Fourth, using n-butylamine improves gluten hydrophobicity that strengthens the gluten network. These results open the possibility of tailoring gluten for producing hypoallergenic flours while still taking advantage of the unique viscoelastic properties of gluten.