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At least 433 records · Page 24Linked to original sources
PubMed2003

Map-based cloning of leaf rust resistance gene Lr21 from the large and polyploid genome of bread wheat.

We report the map-based cloning of the leaf rust resistance gene Lr21, previously mapped to a gene-rich region at the distal end of chromosome arm 1DS of bread wheat (Triticum aestivum L.). Molecular cloning of Lr21 was facilitated by diploid/polyploid shuttle mapping strategy. Cloning of Lr21 was confirmed by genetic transformation and by a stably inherited resistance phenotype in transgenic plants. Lr21 spans 4318 bp and encodes a 1080-amino-acid protein containing a conserved nucleotide-binding site (NBS) domain, 13 imperfect leucine-rich repeats (LRRs), and a unique 151-amino-acid sequence missing from known NBS-LRR proteins at the N terminus. Fine-structure genetic analysis at the Lr21 locus detected a noncrossover (recombination without exchange of flanking markers) within a 1415-bp region resulting from either a gene conversion tract of at least 191 bp or a double crossover. The successful map-based cloning approach as demonstrated here now opens the door for cloning of many crop-specific agronomic traits located in the gene-rich regions of bread wheat.

Blotting, Southern↗
PubMed1976

Microbiological quality of frozen breaded fish and shellfish products.

A survey was made of the microbiological quality of seven frozen, breaded, precooked fish and shellfish products and of frozen, breaded, uncooked shrimp at the retail level. Geometric mean aerobic plate counts per gram (and number of units examined) were as follows: fish sticks, 8,300 (1,539); fish cakes, 5,600 (1,378); crab cakes, 4,900 (1,226); scallops, 1,700 (1,392); clams, 450 (1,384); haddock, 15,000 (1,306); fish in fish and chips dinner, 7,200 (1,485); and uncooked shrimp, 220,000 (1,462). Geometric mean coliform, Escherichia coli, and Staphylococcus aureus counts for all eight products ranged from 1 to 10/g.

Cell Count↗
PubMed1996

Combined Expression of Aspergillus nidulans Endoxylanase X24 and Aspergillus oryzae (alpha)-Amylase in Industrial Baker's Yeasts and Their Use in Bread Making.

The Aspergillus nidulans endoxylanase X24 and the Aspergillus oryzae (alpha)-amylase cDNAs were placed under the control of the Saccharomyces cerevisiae actin promoter (pACT1) and introduced into baker's yeast. Bread made with transformants expressing both enzymes (YEpACT-AMY-ACT-X24) showed a 30% increase in volume and reduced firmness in comparison with that produced with a commercial strain. Endoxylanase X24 and (alpha)-amylase seem to act synergistically to improve the quality of bread in terms of volume and density.

Journal Article↗
PubMed1967

Bacteriological survey of the frozen prepared foods industry. II. Frozen breaded raw shrimp.

During inspection of 21 frozen breaded raw shrimp processors, 861 finished product units (retail packages) and 778 line samples were collected and analyzed bacteriologically. The bacteriological results for the finished product samples collected in plants with poor and good sanitary controls are presented and compared. The samples consisted of 4 to 38 units (retail packages) of the finished product as offered for sale by the processors. Frozen raw breaded shrimp collected from plants operating under good conditions of sanitation had the following bacterial contents: 85% of the samples had an average (geometric) aerobic plate count of less than 1,000,000 per gram; all of the samples had an average (geometric) most probable number of less than 1,000 coliforms per g; 81% of the samples contained less than 20% Escherichia coli-positive units; 57% of the total number of units in 0.1-g portions were negative for coagulase-positive staphylococci, and 95% of the units had less than 1,000 coagulase-positive staphylococci per gram.

Escherichia coli↗
PubMedDate not supplied

Antioxidant activity and angiotensin I-converting enzyme inhibition by enzymatic hydrolysates from bee bread.

Enzymatic hydrolysates were prepared from bee bread using three proteases. The antioxidant properties of these hydrolysates were measured using four different methods. These had remarkable antioxidant activity similar or superior to that of 1 mM alpha-tocopherol. They also had high scavenging activities against active oxygen species as the superoxide anion radical and hydroxyl radicals. Moreover, they showed angiotensin I-converting enzyme inhibitory activities and the activities were similar to those from various fermented foods such as fish sauce, sake, vinegar, cheese, miso, and natto. The present studies reveal that enzymatic hydrolysates from bee bread are of benefit not only for the materials of health food diets, but also for in patients undergoing various diseases such as cancer, cardiovascular diseases, diabetes, and hypertension.

Angiotensin-Converting Enzyme Inhibitors↗
PubMed2000

Plastic bread-bag clips in the gastrointestinal tract: report of 5 cases and review of the literature.

Plastic bread-bag clips have been identified as a cause of local perforation or obstruction at many sites in the gastrointestinal tract. This study is the largest case series yet reported, consisting of 3 cases presenting as small-bowel perforation, 1 case in which the clip was found incidentally in the small bowel at laparotomy during vascular surgery and 1 case in which the clip was found incidentally in the small bowel at autopsy. In all cases there was no radiographic evidence to suggest a foreign body in the gastrointestinal tract. People older than 60 years of age who have either partial or full dentures seem to be particularly at risk for the accidental ingestion of these devices. If accidentally ingested, plastic bread-bag clips represent a significant health hazard. As the population ages, small-bowel perforation secondary to ingestion of such clips may occur with increasing frequency. The authors recommend elimination or redesign of the clips, to prevent their being swallowed and becoming impacted in the small bowel or to allow them to be identified in the gastrointestinal tract by conventional radiography.

Age Factors↗
PubMed2000

Isolation and mapping of microsatellite markers specific for the D genome of bread wheat.

The potential of Aegilops tauschii, the diploid progenitor of the D genome of wheat, as a source of microsatellite markers for hexaploid bread wheat was investigated. By screening lambda phage and plasmid libraries of Ae. tauschii genomic DNA, dinucleotide microsatellites containing GA and GT motifs were isolated and a total of 65 functional microsatellite markers were developed. All primer pairs that were functional in Ae. tauschii amplified well in hexaploid wheat. Fifty-five loci amplified by 48 primer sets were placed onto a genetic framework map of the reference population of the International Triticeae Mapping Initiative (ITMI) 'Opata 85' x 'W7984'. The majority of microsatellite markers could be assigned to the chromosomes of the D genome of wheat. The distribution of the markers along the chromosomes is random. Chromosomal location of 22 loci nonpolymorphic in the reference population was determined using nullitetrasomic lines of Triticum aestivum 'Chinese Spring'. The results of this study demonstrate the value of microsatellite markers isolated from Ae. tauschii for the study of bread wheat. The microsatellite markers developed improve the existing wheat microsatellite map and can be used in a wide range of genetic studies and breeding programs.

Bacteriophage lambda↗
PubMedDate not supplied

[Effect of vernalization and red light illumination of seedlings of bread wheat (Triticum aestivum L.) on the temperature profile of the cAMP phosphodiesterase activity].

Phenotypic manifestations of Vrn (vernalization) and Ppd (photoperiodism) genes responsible for transition of bread wheat Triticum aestivum L. to generative growth (flowering) are mutually related. Since the mechanism of phytochrome-induced photoperiodism involves the enzymes of cyclic adenosine monophosphate metabolism and phosphodiesterase in particular, we tested involvement of phosphodiesterase in the process of winter wheat vernalization and formation of flowering competence in alternate wheat requiring a long day but no vernalization for the transition to flowering. We studied temperature dependence of phosphodiesterase activity in vernalized and unvernalized winter wheat on the one hand and in etiolated and red light illuminated seedlings of alternate wheat on the other hand. Short-term experiments demonstrated that vernalization and red light illumination are similar to long day by the effect on the long-day plants. Both influences induced a pronounced inversion of the temperature profile of phosphodiesterase activity in the 28-45 degrees C range. We propose that phosphodiesterase is involved in vernalization processes and can serve as a sensor of low temperature in winter wheat. Changed temperature profile is a radical control mechanism of phosphodiesterase activity in response to the influences (red light and vernalizing temperatures) responsible for competence of various bread wheat forms for generative growth.

3',5'-Cyclic-AMP Phosphodiesterases↗
PubMed1993

A comparison of esophageal motility in response to bread swallows and water swallows.

Studies of esophageal manometry during eating have demonstrated abnormal motility in patients with dysphagia in whom standard water-swallow manometry was normal. However, there have been few concurrent motility studies making a direct comparison of food swallows with water swallows. This paper presents the results of such a study in 20 healthy volunteers. A comparison of bread swallows with water swallows revealed that both peristaltic amplitude in the proximal esophagus and peristaltic duration throughout the esophagus were significantly increased (p < 0.05). Peristaltic propagation velocity was significantly decreased in the proximal and mid-esophagus (p < 0.05). Percentages of nonconducted and nonperistaltic contractions were significantly increased (p < 0.05-0.001) during bread-swallow manometry. Therefore, the response of the normal esophagus to food has been shown to be different from its response to water swallows. In particular, the high percentage of nonpropagated swallows in normal subjects when eating indicates that the results of food manometry in patients with dysphagia must include wider limits of normality.

Adult↗
PubMed2000

Effect of modified atmosphere packaging on the shelf life of sliced wheat flour bread.

The application of modified atmospheres packaging (MAP) of sliced bread with different aw, moisture content and pH values, with or without preservative added (calcium propionate) and at different storage temperatures, has been studied with the aim of establishing the effect of MAP on the shelf-life of the selected product. Four atmospheres were tested per batch: 100% N2, 20% CO2/80% N2, 50% CO2/50% N2 and a standard air control. In samples without added preservative in CO2:N2 (50:50), the increases in shelf life were 117% and 158% at 22-25 degrees C and 15-20 degrees C, respectively. In samples with added preservative in 100% N2, shelf life was increased by 116%. Samples with added preservative in 20% CO2:80% N2 increased shelf life by 150% and 131% at 22-25 degrees C and 15-20 degrees C, respectively. By increasing the CO2 concentration to 50%, the increases in shelf life of the samples with added preservative were 167% and 195% at 22-25 degrees C and 15-20 degrees C, respectively.

Air Pressure↗
PubMedDate not supplied

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy.

Protein body-free maize zein, when mixed at 35 degrees C (above its glass transition temperature range), significantly (p < 0.01) improved the rheological and leavening properties of sorghum-wheat composite flour dough, resulting in improved loaf volume. Confocal laser scanning microscopy was used to observe the structure of zein fibrils and the interaction between zein and gluten proteins in the composite dough and bread systems. Autofluorescence and immunolocalization techniques were used to locate gluten and zein, respectively. Optical sections were collected every 0.4 microm through the samples and digitally processed to produce reconstructed three-dimensional images. Results showed that zein fibrils form an outer layer that intermittently coats the gluten networks, thereby strengthening them. This type of microstructure is able to withstand the pressure exerted by gas cell expansion during yeast fermentation to increase loaf volume.

Bread↗
PubMed1996

Enzymatic method to determine dehydroascorbic acid in biological samples and in bread dough at various stages of mixing.

An enzymatic method is described for measuring L-dehydroascorbic acid in perchloric acid extracts of biological samples. The enzyme used in the assay was glutathione dehydrogenase (glutathione:dehydroascorbate oxidoreductase), which was purified from wheat flour using three column chromatography steps. The enzyme catalyzes the reduction of dehydroascorbic acid by glutathione, and the ascorbic acid product is measured spectrophotometrically at 265 nm. The assay is a fast (about 2 min) and simple two-step procedure. First, a mixture of extract and buffer is set to zero absorbance against air in a spectrophotometer. Second, a solution of glutathione dehydrogenase and glutathione is added and the absorbance after 2 min is used in a formula to calculate nmol dehydroascorbic acid/g or ml sample [513.8(Abs-0.013) x factor for dilution of extract]. The formula was derived from a calibration graph using pure L-dehydroascorbic acid standards. Pure L-dehydroascorbic acid was prepared from pure L-ascorbic acid, and the ascorbate oxidase used to catalyze the reaction was removed by ultrafiltration. Commercial L-dehydroascorbic acid (Aldrich) was unsuitable for use as a standard because the purity was only 56-67% in comparison to laboratory-prepared L-dehydroascorbic acid. The sensitivity of the assay was such that when dehydroascorbic acid was added to healthy human blood plasma during extraction with perchloric acid at the level of 7.5 nmol/ml plasma the dehydroascorbic acid could be measured with complete recovery. Low levels of dehydroascorbic acid were detected in fresh fruits and vegetables. When samples were ground for several minutes before extraction with perchloric acid, the dehydroascorbic acid levels increased more than 10-fold. Dehydroascorbic acid increased rapidly during mixing of bread dough containing added L-ascorbic acid.

Ascorbic Acid↗
PubMed2001

Apparatus for the quantitative analysis of the aroma of french bread and its loss during storage.

Based on the principles of static and dynamic headspace sampling, an apparatus was developed for the determination of the release of potent odorants from two types of baguette (industrial process or "intensifée" and traditional or "artisanal") differing in their odor profiles. We applied this apparatus to get an insight into the aroma changes of freshly baked French bread, which develops a stale off-flavor within four hours after baking. Model mixtures containing the odorants in the concentrations found by the headspace analysis were evaluated using the apparatus as an olfactometer. By comparing the odor profiles of the models with those of the baguettes, the quantitative data were confirmed. The results indicate that losses of methylpropanal, 2- and 3-methylbutanal and, on the other hand, an increase of hexanal and (E)-2-nonenal led to a stale off-flavor. Furthermore it was suggested that this apparatus is also suitable for precise flavor release studies of other foods.

Bread↗
PubMed1979

The amino acid composition and protein quality of high-protein gluten bread.

Dietetic bread is mainly produced for diabetics. Gluten accounts 80% of the protein of whole wheat flour. Forty per cent wheat gluten are incorporated in the dough to increase the protein content and decrease the starch in the final product. Gluten-rich foods are still of low cost as compared to others such as skim milk, soya and fish flour.

Amino Acids↗
PubMed2002

QTL analysis for grain protein content using SSR markers and validation studies using NILs in bread wheat.

QTL interval mapping for grain protein content (GPC) in bread wheat was conducted for the first time, using a framework map based on a mapping population, which was available in the form of 100 recombinant inbred lines (RILs). The data on GPC for QTL mapping was recorded by growing the RILs in five different environments representing three wheat growing locations from Northern India; one of these locations was repeated for 3 years. Distribution of GPC values followed normal distributions in all the environments, which could be explained by significant g x e interactions observed through analyses of variances, which also gave significant effects due to genotypes and environments. Thirteen (13) QTLs were identified in individual environments following three methods (single-marker analysis or SMA, simple interval mapping or SIM and composite interval mapping or CIM) and using LOD scores that ranged from 2.5 to 6.5. Threshold LOD scores (ranging from 3.05 to 3.57), worked out and used in each case, however, detected only seven of the above 13 QTLs. Only four (QGpc.ccsu-2B.1; QGpc.ccsu-2D.1; QGpc.ccsu-3D.1 and QGpc.ccsu-7A.1) of these QTLs were identified either in more than one location or following one more method other than CIM; another QTL (QGpc.ccsu-3D.2), which was identified using means for all the environments, was also considered to be important. These five QTLs have been recommended for marker-assisted selection (MAS). The QTLs identified as above were also validated using ten NILs derived from three crosses. Five of the ten NILs possessed 38 introgressed segments from 16 chromosomes and carried 42 of the 173 markers that were mapped. All the seven QTLs were associated with one or more of the markers carried by the above introgressed segments, thus validating the corresponding markers. More markers associated with many more QTLs to be identified should become available in the future by effective MAS for GPC improvement.

Analysis of Variance↗
PubMed2004

A high-density microsatellite consensus map for bread wheat (Triticum aestivum L.).

A microsatellite consensus map was constructed by joining four independent genetic maps of bread wheat. Three of the maps were F(1)-derived, doubled-haploid line populations and the fourth population was 'Synthetic' x 'Opata', an F(6)-derived, recombinant-inbred line population. Microsatellite markers from different research groups including the Wheat Microsatellite Consortium, GWM, GDM, CFA, CFD, and BARC were used in the mapping. A sufficient number of common loci between genetic maps, ranging from 52 to 232 loci, were mapped on different populations to facilitate joining the maps. Four genetic maps were developed using MapMaker V3.0 and JoinMap V3.0. The software CMap, a comparative map viewer, was used to align the four maps and identify potential errors based on consensus. JoinMap V3.0 was used to calculate marker order and recombination distances based on the consensus of the four maps. A total of 1,235 microsatellite loci were mapped, covering 2,569 cM, giving an average interval distance of 2.2 cM. This consensus map represents the highest-density public microsatellite map of wheat and is accompanied by an allele database showing the parent allele sizes for every marker mapped. This enables users to predict allele sizes in new breeding populations and develop molecular breeding and genomics strategies.

Bread↗
PubMed2005

Molecular mapping of gibberellin-responsive dwarfing genes in bread wheat.

Opportunities exist for replacing reduced height (Rht) genes Rht-B1b and Rht-D1b with alternative dwarfing genes for bread wheat improvement. In this study, the chromosomal locations of several height-reducing genes were determined by screening populations of recombinant inbred lines or doubled haploid lines varying for plant height with microsatellite markers. Linked markers were found for Rht5 (on chromosome 3BS), Rht12 (5AL) and Rht13 (7BS), which accounted for most of the phenotypic variance in height in the respective populations. Large height differences between genotypes (up to 43 cm) indicated linkage to major height-reducing genes. Rht4 was associated with molecular markers on chromosome 2BL, accounting for up to 30% of the variance in height. Confirming previous studies, Rht8 was linked to markers on chromosome 2DS, whereas a population varying for Rht9 revealed a region with a small but significant height effect on chromosome 5AL. The height-reducing effect of these dwarfing genes was repeatable across a range of environments. The molecular markers developed in this study will be useful for marker-assisted selection of alternative height-reducing genes, and to better understand the effects of different Rht genes on wheat growth and agronomic performance.

Bread↗