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PubMedDate not supplied

Comparison of closed-vessel and focused open-vessel microwave dissolution for determination of cadmium, copper, lead, and selenium in wheat, wheat products, corn bran, and rice flour by transverse-heated graphite furnace atomic absorption spectrometry.

A method is described for the determination of Pb, Cd, Cu, and Se in cereal samples. An atomic absorption spectrometer equipped with a transverse-heated graphite furnace with Zeeman background correction was used for all determinations. Sample preparation was performed by closed-vessel microwave digestion using nitric acid and focused openvessel microwave digestion using nitric acid-hydrogen peroxide. Both techniques were evaluated by using 15 cereal reference materials and comparing results with certified or reference values for each element. Cereal reference standards obtained from the Community Bureau of Reference (Europe), the National Institute of Standards and Technology (USA), the National Institute for Environmental Studies (Japan), the National Research Centre for Certified Reference Materials (People's Republic of China), and the Canadian Grain Commission were used. Application of a series of t-tests, conducted according to Sidak's modified Bonerroni t-procedure, showed that both techniques yielded accurate results for cereal reference materials. Some differences from certified and reference values, however, were found for each element.

Bread↗
PubMedDate not supplied

Treatment of germinated wheat to increase levels of GABA and IP6 catalyzed by endogenous enzymes.

We found that the levels of bioactive products from wheat can be increased dramatically by manipulating germination conditions and taking advantage of the activity of endogenous enzymes. The yield of phytic acid (IP(6)) from wheat germinated in the presence of high, controlled levels of dissolved oxygen (188 +/- 28 mg/100 g wheat) was almost three times greater than that from wheat germinated with no supplemental oxygen (74 +/- 10 mg/100 g wheat). The yield of gamma-aminobutyric acid (GABA) from wheat germinated in the presence of uncontrolled levels of dissolved oxygen was 18 +/- 3 times greater than that from nonsupplemented wheat (1 mg/100 g wheat). The concentration of GABA was much greater in wheat germ than in whole wheat, and the yield of GABA from wheat germ processed with supplemental water (163 +/- 7 mg/100 g wheat germ) was notably greater than that from wheat germ processed with no supplemental water (100 +/- 2 mg/100 g wheat germ). In contrast, IP(6) was more concentrated in wheat bran, and the yield of IP(6) from wheat bran processed with supplemental water (3100 +/- 12 mg/100 g wheat bran) was notably higher than that from wheat bran processed with no supplemental water (2420 +/- 13 mg/100 g wheat bran). We conclude that the large amount of GABA extracted from wheat germ is likely due to high glutamate decarboxylase activity and low aminotransferase activity and that the large amount of IP(6) extracted from wheat bran is likely due to high levels of tyrosinase activity. Our findings indicate that bioactive molecules such as GABA and IP(6) can be successfully mass-produced by taking advantage of endogenous enzymatic activities.

Catalysis↗
PubMed2006

Wheat allergy: a double-blind, placebo-controlled study in adults.

BACKGROUND: Wheat is believed to be an uncommon cause of food allergy in adults; the number of studies that address IgE mediated wheat allergy in adults is all too few. OBJECTIVE: Determine how many subjects with a history of wheat allergy have real allergy by double-blind, placebo-controlled food challenge; identify the symptoms manifested during the challenge; determine the lowest provocation dose; determine the performance characteristics of wheat skin prick test and specific IgE; identify subjects with real wheat allergy for potential immunoblotting studies. METHODS: Patients underwent skin test with commercial wheat extract; specific wheat IgE was determined. Subjects were challenged with 25 g wheat. Subjects who were positive to raw wheat challenge underwent cooked wheat challenge. RESULTS: Thirty-seven double-blind placebo-controlled wheat challenges were performed on 27 patients. A total of 13 of 27 (48%) patients had a positive result. Eleven subjects with positive raw wheat challenge underwent cooked wheat challenge: 10 were positive. The provocation dose range was 0.1 to 25 g. Twenty-seven percent of the subjects allergic to wheat had a provocation dose that was < or =1.6 g. CONCLUSION: Wheat causes real food allergy in adults. More than a quarter of the patients allergic to wheat reacted to less than 1.6 g wheat. Specific IgE was more sensitive than skin test for wheat; however, specificity and predictive values were low for both tests. Thus, these tests should not be used to validate diagnosis of wheat allergy.

Adolescent↗
PubMed2006

Wheat flour allergy: an entire diagnostic tool for complex allergy.

Wheat proteins are involved in respiratory allergy, contact allergy and food allergy. Wheat allergens involve in these pathologies are well-known. However, establishment of wheat allergy diagnostic can be sometimes difficult on account of the complex allergenic composition of skin prick test (SPT) solutions of wheat flour. Therefore, we have studied specific IgE reactivity from patient sera with wheat food allergy, and characterized allergenic composition of wheat SPT solutions by specific antibodies directed to wheat allergens. The results showed that 20 of the 25 sera analyzed contained specific IgE to at least one wheat protein fraction. Among positive sera, 75% have specific IgE to water/salt soluble fraction, 85% to native gluten fractions and 65% to wheat isolate fraction. The results showed also that SPT solutions of wheat flour contained major food allergens from each allergenic fraction. These results highlighted the importance of using fractions, which constitute the whole wheat allergenic pattern, during specific IgE reactivity analyses. Moreover, we have observed that wheat isolate extract (results of food industrial process) contained not only modified allergens (neo-allergens) involve of specific food allergy to wheat isolate but also some native allergens involve in wheat food allergy. Thus, these results showed the importance to use, for wheat in vivo diagnosis together wheat SPT solutions (gluten extract and wheat isolate) in order to differentiate wheat food allergy to specific wheat isolate allergy.

Allergens↗
PubMed2004

Wheat allergy: clinical and laboratory findings.

BACKGROUND: Food allergy affects 6-8% of infants and wheat allergy is one of the common food allergies among children. The clinical and laboratory manifestations of wheat allergy were evaluated in this study. METHODS: Thirty-two children (< or =12 years old) with suspected wheat allergy were evaluated for wheat allergy. The patients underwent wheat skin prick test (SPT), measurement of wheat-specific IgE and wheat challenge test. The patients with a convincing history of anaphylaxis following ingestion of wheat or with a positive challenge test, and those with a history of immediate hypersensitivity reaction following ingestion of wheat in addition to a positive wheat SPT and/or positive wheat-specific IgE were considered wheat allergic. Then, the laboratory and clinical manifestations of their disease were studied. RESULTS: Among patients with suspected wheat allergy, 24 patients with definite wheat allergy were identified. Anaphylaxis was a dominant clinical feature, accounting for 54.1% of acute symptoms. Chronic allergy symptoms like asthma and eczema were noted in 50% of the patients. Wheat-specific IgE was higher in patients with anaphylaxis (p<0.02) and the risk of anaphylaxis was 14.4 times more in patients with wheat-specific IgE equal to or more than 3+. CONCLUSIONS: Anaphylaxis had occurred in a remarkable number of patients repeatedly, which demonstrates the severity of the reactions, poor knowledge of the disease and probable existence of more patients with mild reactions. Regarding the higher level of wheat-specific IgE in patients with anaphylaxis, wheat-specific IgE could be used to predict the severity of symptoms.

Anaphylaxis↗
PubMed2001

The dietary effect of different wheat cultivars for broiler chickens.

1. An experiment was conducted to examine the variability in chemical composition of 16 wheat cultivars and to study how this variability affected the performance of broiler chickens given diets containing 650 or 815 g wheat/kg diet during the first 3 weeks of life. Intestinal viscosity, apparent fat digestibility and apparent metabolisable energy were determined with all diets. Intestinal pH and the relative weight of different parts of the intestine were measured in chickens fed on diets with the high wheat inclusion. 2. The 16 wheat cultivars varied in chemical composition, with protein content ranging from 112 to 127 g/kg dry matter, starch content from 658 to 722 g/kg dry matter and non-starch polysaccharides from 98 to 117 g/kg dry matter. The effect of the different wheat cultivars on the measured parameters was most pronounced in chickens fed on diets with 815 g wheat/kg diet (P<0.001). However, significant (P<0.001) differences between cultivars were still present at the lower wheat content. 3. Milling-quality wheats resulted in better performance (P<0.001) than feeding-quality wheats at the high inclusion, whereas such an effect could not be registered in diets at the lower wheat inclusion. These results indicate that some of the feeding wheats are comparable in quality to milling wheats when included at the concentrations which are more common in practical broiler diets. 4. Decreasing the wheat content in the diets resulted in significantly (P<0.001) better performance and considerably (P<0.001) lower intestinal viscosity (jejunum; 2.4 to 5.9 cps, ileum; 4.6 to 10.9 cps) than in chickens fed on diets with the higher wheat inclusion level (jejunum; 9.1 to 38.4 cps, ileum; 20.8 to 82.0 cps). 5. Diets with 815 g wheat/kg influenced pH in the caeca, but not in the ileum and gizzard. The relative weights of the gizzard and ileum differed significantly (P<0.05) between treatments, whereas those of duodenum, jejunum and caeca were not affected by dietary addition of the different wheat cultivars. 6. The present study demonstrated that the chemical composition and the nutritive value of Danish wheats for broilers vary markedly. The results indicated that the non-starch polysaccharide and especially the arabinoxylan content of wheat are important factors in the discussion of the result obtained. Poor correlations were seen between performance and AMEn and care should be taken when using AMEn values alone to predict the nutritive value of wheat and wheat-based diets.

Animal Feed↗
PubMed2006

Single-copy genes define a conserved order between rice and wheat for understanding differences caused by duplication, deletion, and transposition of genes.

The high-quality rice genome sequence is serving as a reference for comparative genome analysis in crop plants, especially cereals. However, early comparisons with bread wheat showed complex patterns of conserved synteny (gene content) and colinearity (gene order). Here, we show the presence of ancient duplicated segments in the progenitor of wheat, which were first identified in the rice genome. We also show that single-copy (SC) rice genes, those representing unique matches with wheat expressed sequence tag (EST) unigene contigs in the whole rice genome, show more than twice the proportion of genes mapping to syntenic wheat chromosome as compared to the multicopy (MC) or duplicated rice genes. While 58.7% of the 1,244 mapped SC rice genes were located in single syntenic wheat chromosome groups, the remaining 41.3% were distributed randomly to the other six non-syntenic wheat groups. This could only be explained by a background dispersal of genes in the genome through transposition or other unknown mechanism. The breakdown of rice-wheat synteny due to such transpositions was much greater near the wheat centromeres. Furthermore, the SC rice genes revealed a conserved primordial gene order that gives clues to the origin of rice and wheat chromosomes from a common ancestor through polyploidy, aneuploidy, centromeric fusions, and translocations. Apart from the bin-mapped wheat EST contigs, we also compared 56,298 predicted rice genes with 39,813 wheat EST contigs assembled from 409,765 EST sequences and identified 7,241 SC rice gene homologs of wheat. Based on the conserved colinearity of 1,063 mapped SC rice genes across the bins of individual wheat chromosomes, we predicted the wheat bin location of 6,178 unmapped SC rice gene homologs and validated the location of 213 of these in the telomeric bins of 21 wheat chromosomes with 35.4% initial success. This opens up the possibility of directed mapping of a large number of conserved SC rice gene homologs in wheat. Overall, only 46.4% of these SC genes code for proteins with known functional domains; the remaining 53.6% have unknown function, and hence, represent an important, but yet, under explored category of genes.

Gene Deletion↗