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PubMedDate not supplied

[Comparative molecular-genetic mapping of genomes of rye (Secale cereale L.) and other cereals].

The genetic map of rye consisting of 149 RFLP, 20 isozyme and 12 microsatellite markers was developed. Using the collection of cross-hybridizing probes, the presence of multiple translocations in rye genome with respect to wheat and barley genomes was shown. However, within large regions of genome a strict collinearity of marker order was observed that allow us to use the method of comparative mapping for an introduction of new genes. In the developed genetic map 18 morphological and breeding-valuable genes mapped in different rye populations were integrated. The comparative analysis of homeological loci in genomes of Triticeae species as well as in genomes of rice and maize was carried out. The genes controlling a number of morphological traits, plant height, photoperiodic response and winter/spring growth habit were shown to be conserve among cereals and to form clear homoeologous rows.

Chromosome Mapping↗
PubMed2006

[The method of the simultaneous determination of the citrinin and ochratoxin A content in cereals and cereal products].

The simplifyed method of simultaneous determination of the citrinin (CT) and ochratoxin A (OTA) in cereals is described. The extraction of mycotoxins was carried out by small volumes of solvents (water/aceton/hexane) without additional sample clean up and concentration. The extracts were analysed by HPLC using mixture of methanol/ethylacetate/phosphoric acid, pH 2.2 as a mobile phase and fluorescence detection (lamda ex 330 nm, lamda em 495 nm). The reliability and reproducibility of results were improved by usage of internal standard--methyl-derivative of ochratoxin A. Average recovery of CT and OTA was 70%, relative standard deviation 12% and 7%, respectively, limit of detection 0.003 mg/kg.

Chromatography, High Pressure Liquid↗
PubMed2007

Cereal-based biorefinery development: integrated enzyme production for cereal flour hydrolysis.

Restructuring the traditional fermentation industry into viable biorefineries for the production of fuels, chemicals and plastics is essential in order to replace (petro)chemical processing. This work presents engineering aspects of Aspergillus awamori submerged fermentation for on-site production of an enzymatic consortium that contains glucoamylase, protease and phosphatase. The crude broth filtrate was used for the production of wheat flour hydrolysates. Improvements on traditional starch hydrolysis carried out in two stages (liquefaction and saccharification) were attempted through integration of unit operations and reduction of processing temperature and reaction duration. An initial increase of temperature to 68 degrees C and a subsequent decrease to 60 degrees C for the rest of the enzymatic hydrolysis resulted in a starch to glucose conversion yield of 94 and 92% when a wheat flour concentration and commercial starch concentration of 225 g L(-1) was used, respectively. The use of crude broth filtrates resulted in the simultaneous hydrolysis of wheat protein and phytic acid, as was indicated by the increase in free amino nitrogen and phosphorus concentration, respectively.

Aspergillus↗
PubMed1987

Mycotoxins in cereal grain. Part 12. Contamination with ochratoxin A and penicillic acid as indicator of improper storage of cereal grain.

Formation of ochratoxin A and penicillic acid in wheat kernels at 6 moisture levels: 15, 18, 21, 24, 27 and 30% at 15 degrees C has been examined during 4 months of storage. The minimum time for formation of significant amount (0.5-1 mg/kg) of ochratoxin A and penicillic acid (6-8 mg/kg) in stored grain has been found for the various water contents as follows: 18%-16 weeks, 21%-6 weeks, 24% and more - 2 weeks. At 15% of moisture content formation of ochratoxin A and penicillic acid was not observed until 4 months of storage.

Caproates↗
PubMed1986

[Phytic acid and cereals and cereal products. I: Phytic acid and phytase in rye and rye products].

Phytic acid in food is considered to be responsible for a reduced bioavailability of essential dietary minerals; its detrimental effects can be diminished by hydrolysis with phytase during processing. The average phytic acid content was 8.18 mg/g and 3.44 mg/g and average phytase activity was 3.7 U/g and 2.6 U/g in rye kernels and in flour (Type 997, 1.09 ash content), respectively. Phytate and Phytase were about equally distributed between the two kernel halves (cross sections). During the early stages of germination (3 days) phytase activity did not change, and phytic acid content was reduced to 67%. After milling most of the phytic acid and phytase activity were found in the bran fractions. It is concluded that substrate and enzyme are present in the same kernel structures but separate within the cells. Cooking of ground rye caused a phytate hydrolysis which was the more effective 1.) the smaller the particle sizes were, 2.) the more water was added, and 3.) the longer phytase worked at optimum temperature. Extrusion cooking of the rye whole flour at up to 100 degrees C did not influence the phytic acid level but caused a 23% reduction at 170 degrees C. Phytase activity was reduced by 80% by extrusion cooking at 80 degrees C.

6-Phytase↗
PubMed1981

Availability to pigs of amino acids in cereal grains. 1. Endogenous levels of amino acids in ileal digesta and faeces of pigs given cereal diets.

1. Endogenous levels of amino acids in ileal digesta were determined as the output from pigs given protein-free diets and by extrapolation to zero intake of linear regressions of ileal amino acid output v. dietary amino acid intake. The protein-free diets included 0 or 50 g cellulose/kg and extrapolations were made from two series of four diets which contained graded levels of wheat or barley as the only source of protein. Within each series, dietary fibre level (mg/g) was maintained at approximately 140 or 190 neutral-detergent fibre (NDF) respectively. Endogenous amino acid levels in faeces were also determined. 2. Endogenous amino acid output in faeces was linearly related to dietary fibre level; endogenous ileal output increased with dietary fibre up to approximately 100 mg NDF/g, after which endogenous output no longer increased. 3. The amino acid composition of endogenous ileal protein varied little among levels of output and among different experiments. The composition appears to be determined by the predominance of mucin protein, the slow absorption of some acids and the methods commonly used to measure output. The very high levels of proline and glycine in ileal digesta seemed characteristic only of protein-free and low-protein diets. 4. The amino acid composition of endogenous faecal protein also varied little among different estimates, but was considerably different from that of endogenous ileal protein. Furthermore, the similarity of bacterial and faecal proteins suggested that much of the endogenous faecal protein was of bacterial origin.

Amino Acids↗