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PubMedDate not supplied

Rye products in the diabetic diet. Postprandial glucose and hormonal responses in non-insulin-dependent diabetic patients as compared to starch availability in vitro and experiments in rats.

Rye flakes, rye bread and white wheat bread were given as suspensions to rats and in standardized breakfast meals to non-insulin-dependent diabetics. In both cases the postprandial glucose response was lower after rye bread than after wheat bread. A larger amount of starch remained in the stomach of the rats 15 min after ingesting rye bread compared to wheat bread, indicating that delayed gastric emptying may be one factor explaining the lower response after rye bread. Although the incremental postprandial glucose areas after rye flakes and wheat bread were similar, the rate of decrease of the glucose curve was slower after flaked rye. This would point to a prolonged absorption of some starch in the rye flakes, also indicated by higher late immunoreactive insulin (IRI) values after that product. In the rats the content of starch in the stomachs 15 min after feeding was higher after rye flakes compared to wheat bread. In vitro incubations with alpha-amylase showed lower availability of the starch in rye flakes than in the breads, indicating that several factors may contribute to the differential postprandial glucose response after the wheat and rye products. The levels of insulin, C-peptide, gastric inhibitory polypeptide (GIP), glucagon, somatostatin, triglyceride and glycerol were followed after the breakfast meals. No pronounced differences of these parameters were seen. However, wheat bread gave significantly higher glucagon and GIP responses than did rye flakes. In conclusion, the absorption pattern and metabolic response after rye bread seems preferable to that after wheat bread. The flaked rye on the other hand was not effective in reducing postprandial glycaemia despite a lower availability of starch in vitro.

Aged↗
PubMed1994

A Contrast of the Plasma Membrane Lipid Composition of Oat and Rye Leaves in Relation to Freezing Tolerance.

The lipid composition of the plasma membrane isolated from leaves of spring oat (Avena sativa L. cv Ogle) was vastly different from that of winter rye (Secale cereale L. cv Puma). The plasma membrane of spring oat contained large proportions of phospholipids (28.8 mol% of the total lipids), cerebrosides (27.2 mol%), and acylated sterylglucosides (27.3 mol%) with lesser proportions of free sterols (8.4 mol%) and sterylglucosides (5.6 mol%). In contrast, the plasma membrane of winter rye contained a greater proportion of phospholipids (36.6 mol%), and there was a lower proportion of cerebrosides (16.4 mol%); free sterols (38.1 mol%) were the predominant sterols, with lesser proportions of sterylglucosides (5.6 mol%) and acylated sterylglucosides (2.9 mol%). Although the relative proportions of individual phospholipids, primarily phosphatidylcholine and phosphatidylethanolamine, and the molecular species of these two phospholipids were similar in oat and rye, the relative proportions of di-unsaturated species of these two phospholipids were substantially lower in oat than in rye. The relative proportions of sterol species in oat were different from those in rye; the molecular species of cerebrosides were similar in oat and rye, with only slight differences in the proportions of the individual species. After 4 weeks of cold acclimation, the proportion of phospholipids increased significantly in both oat (from 28.8 to 36.8 mol%) and rye (from 36.6 to 43.3 mol%) as a result of increases in the proportions of phosphatidylcholine and phosphatidylethanolamine. For both oat and rye, the relative proportions of di-unsaturated species increased after cold acclimation, but the increase was greater in rye than in oat. In both oat and rye, this increase occurred largely during the first week of cold acclimation. During the 4 weeks of cold acclimation, there was a progressive decrease in the proportion of cerebrosides in the plasma membrane of rye (from 16.4 to 10.5 mol%), but there was only a small decrease in oat (from 27.2 to 24.2 mol%). In both oat and rye, there were only small changes in the proportions of free sterols and sterol derivatives during cold acclimation. Consequently, the proportions of both acylated sterylglucosides and cerebrosides remained substantially higher in oat than in rye after cold acclimation. The relationship between these differences in the plasma membrane lipid composition of oat and rye and their freezing tolerance is presented.

Journal Article↗
PubMed2005

Changes over time in the allelochemical content of ten cultivars of rye (Secale cereale L.).

Published studies focused on characterizing the allelopathy-based weed suppression by rye cover crop mulch have provided varying and inconsistent estimates of weed suppression. Studies were initiated to examine several factors that could influence the weed suppressiveness of rye: kill date, cultivar, and soil fertility. Ten cultivars of rye were planted with four rates of nitrogen fertilization, and tissue from each of these treatment combinations was harvested three times during the growing season. Concentrations of a known rye allelochemical DIBOA (2,4-dihydroxy-1,4-(2H)benzoxazine-3-one) were quantified from the harvested rye tissue using high performance liquid chromatography (HPLC). Phytotoxicity observed from aqueous extracts of the harvested rye tissue correlated with the levels of DIBOA recovered in harvested tissue. The amount of DIBOA in rye tissue varied depending on harvest date and rye cultivar, but was generally lower with all cultivars when rye was harvested later in the season. However, the late maturing variety 'Wheeler' retained greater concentrations of DIBOA in comparison to other rye cultivars when harvested later in the season. The decline in DIBOA concentrations as rye matures, and the fact that many rye cultivars mature at different rates may help explain why estimates of weed suppression from allelopathic agents in rye have varied so widely in the literature.

Amaranthus↗
PubMed2006

Origin and genetic structure of feral rye in the western United States.

Feral rye (Secale cereale) is a serious, introduced weed of dry land agricultural regions of the western United States. It closely resembles cultivated cereal rye (Secale cereale cereale L.) with the exception of having a shattering seed head. Feral rye may have originated from hybridization of cultivated rye with mountain rye, Secale strictum, as past studies of northern Californian populations suggest, or directly from volunteer cultivated rye. We characterized the genetic structure of feral rye populations across a broad geographical range and reexamined evidence for hybrid origin versus direct evolution from domesticated cultivars. Eighteen feral populations were examined from three climatically distinct regions in the western United States. Seven cultivars, four mountain rye accessions, and one wild annual relative (Secale cereale ancestrale) were included in our analysis as possible progenitors of feral rye. Individual plants were scored for 14 allozyme and three microsatellite loci. Estimates of genetic diversity in feral populations were relatively high compared to those of the possible progenitors, suggesting that the weed had not undergone a genetic bottleneck. Weed populations had no geographical structure at either a broad or a local scale, suggesting idiosyncratic colonization and gene-flow histories at each site. Feral rye populations were no more closely related to mountain rye than cultivars were. They were, however, weakly clustered as a distinct lineage relative to cultivars. Our results do not support an interspecific hybrid origin for feral rye, but do suggest that the sampled populations of feral rye share a common ancestry that may explain its weedy nature.

Alleles↗
PubMed2001

The centromere structure in Robertsonian wheat-rye translocation chromosomes indicates that centric breakage-fusion can occur at different positions within the primary constriction.

Univalent chromosomes at meiotic metaphase I have a tendency to misdivide at the centromeres. Fusion of the misdivision products may produce Robertsonian translocations. The fine structure of the centromeres in Robertsonian wheat-rye translocation chromosomes was analyzed by fluorescence in situ hybridization (FISH) using two centromere-specific DNA clones: pRCS1, derived from rice, and pAWRC1, derived from rye. Clone pRCS1 hybridizes to the centromeres of all grasses including wheat and rye, whereas clone pAWRC1 is rye specific and hybridizes only to the centromeres of rye. Four of the six wheat-rye translocations derived from a single centric misdivision event (1st generation translocations) had hybrid centromeres, with approximately half of the centromere derived from rye and half from wheat. In the two other 1st generation translocations, the entire centromere was derived from rye. Among eight reconstructed wheat and rye chromosomes that originated from two consecutive centric misdivision-fusion events (2nd generation translocations), T1BS.1BL (derived from T1BS.1RL and T1RS.1BL) and one of three T2BS.2BL (derived from T2RS.2BL and T2BS.2RL) had hybrid centromeres. T1RS.1RL (derived from T1BS.1RL and T1RS.1BL), two of three T2BS.2BL, and all three T2RS.2RL (derived from T2RS.2BL and T2BS.2RL) had rye centromeres. All three 3rd generation translocations had hybrid centromeres with approximately half of the centromere derived from rye. There were no indications that the composite structure of the centromere in these chromosomes affected their behavior in mitosis or meiosis. These observations support the notion of a compound structure of the centromere in higher organisms, and indicate that during the centric breakage-fusion event, centromere breakage may occur in different positions along the segment of the chromosome that interacts with the spindle fibers. Normal behavior of the 1st, 2nd, and 3rd generation centric translocations in mitosis and meiosis indicates that, at least in wheat and rye, centromeres are not chromosome specific.

Cell Line↗
PubMed2001

Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan.

Five rye lines exhibiting a wide range of extract viscosities, along with commercial cultivars of rye and wheat, were compared with respect to their physical and chemical properties. Rye wholemeals contained significantly higher concentrations of total and soluble dietary fiber (TDF and SDF, respectively), total and water-extractable arabinoxylan (TAX and WEAX, respectively), and beta-glucan than did wheat. Significant positive correlations were obtained between rye wholemeal extract viscosity and SDF content (r = 0.90, p < 0.05) and WEAX content (r = 0.89, p < 0.05). Gel permeation chromatography (GPC) of water extracts of rye wholemeals revealed the presence of a high molecular weight fraction (HMWF), which was found in higher concentration in the ryes than in wheat. A significant positive correlation (r = 0.84, p < 0.05) was observed between HMWF content (expressed as a proportion of the total carbohydrate in water extracts) and extract viscosity of rye wholemeals. Treatment of a rye wholemeal extract with xylanase, followed by GPC, indicated that the HMWF consisted primarily of WEAX. Successive treatment of a rye wholemeal extract with alpha-amylase, lichenase, protease, and xylanase confirmed that the viscosity of the extract was primarily related to its content of WEAX. WEAX was isolated from high, intermediate, and low extract viscosity ryes. Structural differences were observed among the three arabinoxylans using H NMR and high-pressure size exclusion chromatography with triple detection. The WEAX from high extract viscosity rye was a higher molecular weight macromolecule exhibiting a higher intrinsic viscosity, a larger radius of gyration, a larger hydrodynamic radius, and a lower degree of branching compared to WEAX from low and intermediate extract viscosity ryes.

Chromatography, High Pressure Liquid↗
PubMed2000

Gametocidal factor-induced structural rearrangements in rye chromosomes added to common wheat.

The gametocidal factor on the Aegilops cylindrica chromosome 2Cc was used to induce and analyze the nature of chromosomal rearrangements in rye chromosomes added to wheat. For this purpose we isolated plants disomic for a given rye chromosome and monosomic for 2Cc and analyzed their progenies cytologically. Rearranged rye chromosomes were identified in 7% of the progenies and consisted of rye deficiencies (4.6%), wheat rye dicentric and rye ring chromosomes (1.8%), and terminal translocations (0.6%). The dicentric and ring chromosomes initiated breakage-fusion-bridge cycles (BFB) that ceased within a few weeks after germination as the result of chromosome healing. Of 56 rye deficiencies identified, after backcrossing and selfing, only 33 were recovered in either homozygous or heterozygous condition covering all rye chromosomes except 7R. The low recovery rate is probably caused by the presence of multiple rearrangements induced in the wheat genome that resulted in poor plant vigor and seed set, low transmission, and an underestimation of the frequency of wheat rye dicentric chromosomes. Genomic in-situ hybridization (GISH) analysis of the 33 recovered rye deficiencies revealed that 30 resulted from a single break in one chromosome arm followed by the loss of the segment distal to the breakpoint. Only three had a wheat segment attached distal to the breakpoint. Although some of the Gc-induced rye rearrangements were derived from BFB cycles, all of the recovered rye rearrangements were simple in structure. The healing of the broken chromosome ends was achieved either by the de-novo addition of telomeric repeats leading to deficiencies and telocentric chromosomes or by the fusion with other broken ends in the form of stable monocentric terminal translocation chromosomes.

Chromosomes↗
PubMed1999

Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.

OBJECTIVE: To compare if postprandial glucose and insulin responses to wholekernel rye bread are lower than to wheat bread, and to see if these responses to two types of rye breads are different. To explore starch digestion in more detail, rate of starch hydrolysis of same breads was measured in vitro. DESIGN: Subjects were given test breads (43-61 g available carbohydrates by analysis) with standardized breakfast in a random order after a fast. Eight postprandial blood samples were collected during the following three hours. Rate of starch hydrolysis was determined by an in vitro enzymatic hydrolysis method. SUBJECTS: 10 men and 10 women, aged 32+/-3 and 27+/-5 y, BMI 24.5+/-2.2 and 20.3+/-1.1 kg/m2, respectively, all had normal glucose tolerance. RESULTS: Plasma insulin response to wholekernel rye bread was lower than to wheat bread (45 min P = 0.025, 60 min P = 0.002, 90 min P = 0.0004, 120 min P = 0.050, 150 min P = 0.033), but there was no difference in glucose responses. In comparison of two types of rye breads, glucose response to wholemeal rye bread at 150 and 180 min was higher (P = 0.018 and P = 0.041, respectively) and insulin response at 60 min was lower (P = 0.025) than those to wholemeal rye crispbread. Total sugar profiles in vitro were similar for all breads. When free reducing sugars were subtracted, starch in wholekernel and wholemeal rye breads appeared to be hydrolysed slower than starch in wholemeal rye crispbread and wheat bread. CONCLUSIONS: Wholekernel rye bread produces lower postprandial insulin response than wheat bread, but there is no difference in glucose response. The latter is in accordance with in vitro results. Postprandial glucose and insulin may also be affected by type of rye bread. Characteristics of different types of rye breads must be further investigated to develop health properties of rye breads.

Adult↗
PubMed1988

Expression of modified rye ribosomal RNA genes in wheat.

Several wheats (Triticum aestivum L. em Thell.) containing the short arm of chromosome 1R from rye (Secale cereale L.) translocated to the long arm of wheat chromosome 1B were examined, by in situ hybridization with a biotinylated probe, for the expression of rye rRNA genes located in the nucleolus-organizing region (NOR) present on the short arm of 1R. The wheats analyzed contain a reduced rye NOR band, identified by a C-banding technique, that was assumed to have resulted from a deletion that reduced the number of rRNA genes and spacer units. Genes being actively transcribed could be recognized as dispersed label on DNA within the nucleolus, while those genes that were inactive were seen as condensed label. After in situ hybridization with a biotinylated rye NOR spacer probe, no evidence of rye rRNA gene activity was detected in the plants containing a reduced rye NOR band. Biotin-labeling of chromosomes containing a normal-sized rye NOR locus showed a degree of rye activity consistent with the results of a previous study that used a radioactive probe detected by autoradiography. It was determined previously that rye rRNA genes in a wheat background show significantly less activity than in diploid rye because the spacer units between the rRNA genes of rye are smaller than those of wheat, and in cereals the ribosomal locus with the larger spacer unit is preferentially transcribed. The present results indicate that the number of spacer units is also important in determining which NOR locus (i.e., rye or wheat) will be expressed when several ribosomal loci are present in a wheat background.

Journal Article↗
PubMed1980

The utilization of rye by growing chicks as influenced by calcium, vitamin D3, and fat type and level.

Four experiments were conducted with growing chicks to study the effects of feeding rye and wheat diets supplemented with different calcium levels, two types and two levels of fat, and increasing levels of vitamin D3 and to study the interrelationships of these dietary ingredients on chick performance. In Experiment 1, feed conversion efficiency was reduced to a much greater extend (10% vs. 1%) when tallow replaced soybean oil in a rye-based diet containing only .6% calcium compared to a wheat-based diet. When the dietary calcium was increased to 1.1% the replacement of tallow by soybean oil resulted in only a small reduction in feed efficiency for chicks fed either the rye-(3%) or wheat- (1%) based diets. The retention of fat, particularly tallow, was depressed in rye as compared to wheat-fed birds. Fat retention was also influenced by calcium levels. Increasing the dietary calcium from .6 to 1.1% improved tallow (16%) and depressed (7%) soybean oil retention in rye-based diets, whereas in wheat-based diets the retention for both fats was slightly decreased. Experiment 2 showed that the efficiency of utilization of rye diets containing 7.5% tallow was improved by 10% when the level of dietary calcium was increased from .6 to 1.1% while the corresponding improvement in similarly formulated wheat diets was only 1%. The improvement of 2.5% fat, however, was only about 3% for both wheat and rye diets. The results from Experiment 3 showed that in the presence of a large excess of vitamin D3, the depression in the efficiency of utilization of the wheat diet was 13% but was less than 1% for the rye diet. This indicates that rye contains a factor that depresses vitamin D3 absorption. In Experiment 4, when dietary calcium was increased from .80 to 2.00% or when penicillin (200 mg/kg) was added, the improvement in efficiency of feed utilization was greater in chicks fed a rye diet (7%) compared to those fed a wheat diet (1%). The rye diets, however, were always less efficiently utilized than the corresponding wheat diets. Vitamin D supplementation, in contrast, did not affect chick performance. These results show that the performance of chicks fed rye diets is markedly influenced by type and level of dietary fat and the level of dietary calcium.

Animal Nutritional Physiological Phenomena↗
PubMed2005

Targeting the aluminum tolerance gene Alt3 region in rye, using rice/rye micro-colinearity.

Characterization and manipulation of aluminum (Al) tolerance genes offers a solution to Al toxicity problems in crop cultivation on acid soil, which composes approximately 40% of all arable land. By exploiting the rice (Oryza sativa L.)/rye (Secale cereale L.) syntenic relationship, the potential for map-based cloning of genes controlling Al tolerance in rye (the most Al-tolerant cereal) was explored. An attempt to clone an Al tolerance gene (Alt3) from rye was initiated by using DNA markers flanking the rye Alt3 gene, from many cereals. Two rice-derived, PCR-based markers flanking the Alt3 gene, B1 and B4, were used to screen 1,123 plants of a rye F2 population segregating for Alt3. Fifteen recombinant plants were identified. Four additional RFLP markers developed from rice genes/putative genes, spanning 10 kb of a 160-kb rice BAC, were mapped to the Alt3 region. Two rice markers flanked the Alt3 locus at a distance of 0.05 cM, while two others co-segregated with it. The rice/rye micro-colinearity worked very well to delineate and map the Alt3 gene region in rye. A rye fragment suspected to be part of the Alt3 candidate gene was identified, but at this level, the rye/rice microsynteny relationship broke down. Because of sequence differences between rice and rye and the complexity of the rye sequence, we have been unable to clone a full-length candidate gene in rye. Further attempts to clone a full-length rye Alt3 candidate gene will necessitate the creation of a rye large-insert library.

Aluminum↗
PubMed1986

Physicochemical and immunochemical characterization of allergenic proteins from rye-grass (Lolium perenne) pollen prepared by a rapid and efficient purification method.

Three fractions of rye-grass (Lolium perenne) pollen extract have been isolated by preparative isoelectric focusing (i.e.f.) and characterized in terms of physicochemical and immunochemical properties. The purified components were designated 'R7' and 'R14' on the basis of their positions in relation to other rye-grass pollen extract components on SDS/polyacrylamide-gel electrophoresis and their apparent molecular masses were assessed as 31 and 11 kDa respectively. On i.e.f., R14 split into two components, one acidic (pI 5.0) and one basic (pI 9.0), termed 'R14a' and 'R14b' respectively, and R7 focused at pI 5.8. R7 and R14a were shown to be allergenic by skin-prick test and all three components were recognized by rye-grass-pollen-specific human IgE. On SDS/polyacrylamide-gel electrophoresis and i.e.f., R7 behaved in a manner identical with that shown by an authentic sample of Rye I and gave an amino acid analysis similar to published data [Johnson & Marsh (1966) Immunochemistry 3, 91-100] for Rye group-I isoallergens; the amino acid sequence of the first 27 N-terminal amino acids was also determined. Physicochemical analysis revealed that R14a was equivalent to Rye II and 14b to Rye III. Preparative i.e.f. followed by gel-permeation chromatography proved to be a rapid and efficient method for purifying the allergenic components of Rye I (R7), Rye II (R14a) and Rye III (R14b) from rye-grass pollen extract.

Amino Acid Sequence↗
PubMed2005

Hydroxamic acid content and toxicity of rye at selected growth stages.

Rye (Secale cereale L.) is an important cover crop that provides many benefits to cropping systems including weed and pest suppression resulting from allelopathic substances. Hydroxamic acids have been identified as allelopathic compounds in rye. This research was conducted to improve the methodology for quantifying hydroxamic acids and to determine the relationship between hydroxamic acid content and phytotoxicity of extracts of rye root and shoot tissue harvested at selected growth stages. Detection limits for an LC/MS-MS method for analysis of hydroxamic acids from crude aqueous extracts were better than have been reported previously. (2R)-2-beta-D-Glucopyranosyloxy-4-hydroxy-(2H)-1,4-benzoxazin-3(4H)-one (DIBOA-G), 2,4-dihydroxy-(2H)-1,4-benzoxazin-3(4H)-one (DIBOA), benzoxazolin-2(3H)-one (BOA), and the methoxy-substituted form of these compounds, (2R)-2-beta-D-glucopyranosyloxy-4-hydroxy-7-methoxy-(2H)-1,4-benzoxazin-3(4H)-one (DIMBOA glucose), 2,4-hydroxy-7-methoxy-(2H)-1,4-benzoxazin-3(4H)-one (DIMBOA), and 6-methoxy-benzoxazolin-2(3H)-one (MBOA), were all detected in rye tissue. DIBOA and BOA were prevalent in shoot tissue, whereas the methoxy-substituted compounds, DIMBOA glucose and MBOA, were prevalent in root tissue. Total hydroxamic acid concentration in rye tissue generally declined with age. Aqueous crude extracts of rye shoot tissue were more toxic than extracts of root tissue to lettuce (Lactuca sativa L.) and tomato (Lycopersicon esculentum Mill.) root length. Extracts of rye seedlings (Feekes growth stage 2) were most phytotoxic, but there was no pattern to the phytotoxicity of extracts of rye sampled at growth stages 4 to 10.5.4, and no correlation of hydroxamic acid content and phytotoxicity (I50 values). Analysis of dose-response model slope coefficients indicated a lack of parallelism among models for rye extracts from different growth stages, suggesting that phytotoxicity may be attributed to compounds with different modes of action at different stages. Hydroxamic acids may account for the phytoxicity of extracts derived from rye at early growth stages, but other compounds are probably responsible in later growth stages.

Herbicides↗
PubMed2002

Performance of growing-finishing pigs fed diets based on normal or low viscosity rye fed with and without enzyme supplementation.

One hundred and forty crossbred pigs (Pig Improvement Canada Ltd, Acme Alberta), weighing an average of 21.5 + 3.6 kg, were assigned on the basis of sex, weight and litter to one of five dietary treatments. The control diet was barley-based, while in the remaining four treatments, the grain component consisted of either normal or low viscosity rye fed with or without pentosanase. Digestibility coefficients for dry matter, crude protein and gross energy were significantly (P = 0.0001) higher for the rye-based diets than the barley based diet. There were no differences in digestibility coefficients between normal and low viscosity diets or between diets supplemented or unsupplemented with pentosanase. Over the entire experimental period (21.5 to 100.7 kg), pigs fed the normal viscosity rye gained better (P = 0.001) and had a higher daily intake (P = 0.001) than pigs fed the low viscosity rye. Pigs fed the low viscosity rye tended to gain slower than pigs fed barley and with lower intake while pigs fed the normal viscosity rye had similar gains and intake to the pigs fed barley. Enzyme supplementation failed to improve pig performance. Males had higher gains and intake than females (P < 0.05). Enzyme supplementation, rye viscosity or choice of cereal grain had no effect on any of the carcass traits measured. In conclusion, the results of the present experiment indicate that rye is a good alternative to barley for use in growing-finishing rations and becomes increasing attractive as the age of the pig increases. Breeding efforts directed towards reducing the viscosity of rye are unlikely to be successful in improving the nutritive value of rye for swine.

Age Factors↗
PubMed2000

Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol.

The objective of this study was to determine the hypocholesterolemic effects of whole meal rye and white wheat breads in healthy humans with elevated serum cholesterol concentrations, and the changes in plasma glucose and insulin concentrations during rye and wheat bread periods. The subjects were 18 men and 22 women with baseline serum cholesterol concentration of 6.4+/-0.2 mmol/L. The study design was a 2x4-wk crossover trial during which each subject randomly consumed rye and wheat breads (20% of daily energy) as part of their usual diet for 4 wk. The bread periods were separated by a 4-wk washout period. Blood samples (after fasting) were collected on two consecutive days at the beginning and end of the bread periods. Serum total cholesterol decreased by 8% (P = 0.002) in men but was not significantly altered in women during the rye bread period. The wheat bread period did not affect any of the variables studied. Analysis of the serum lipids in tertiles of rye bread consumption confirmed the reduction in total cholesterol (P = 0.048) in men and revealed the reduction in LDL cholesterol (P = 0.032); both were dependent on the amount of rye bread consumed (-2, -14 and -10% in total cholesterol and 0, -12 and -12% in LDL cholesterol). Neither rye nor wheat bread influenced the concentrations of glucose and insulin. In conclusion, rye bread is effective in reducing serum total and LDL cholesterol concentrations in men with elevated serum cholesterol. Good compliance with consuming a relatively large amount of rye bread in the usual diet indicates that rye bread offers a practical dietary means of reducing serum cholesterol in men.

Adult↗
PubMed2002

Identification and chromosomal organization of two rye genome-specific RAPD products useful as introgression markers in wheat.

Two rye genome-specific random amplified polymorphic DNA (RAPD) markers were identified for detection of rye introgression in wheat. Both markers were amplified in all of the tested materials that contained rye chromatin such as rye, hexaploid triticale, wheat-rye addition lines, and wheat varieties with 1BL.1RS translocation. Two cloned markers, designated pSc10C and pSc20H, were 1012 bp and 1494 bp, respectively. Sequence analysis showed that both pSc10C and pSc20H fragments were related to retrotransposons, ubiquitously distributed in plant genomes. Using fluorescence in situ hybridization (FISH), probe pSc10C was shown to hybridize predominantly to the pericentromeric regions of all rye chromosomes, whereas probe pSc20H was dispersed throughout the rye genome except at telomeric regions and nucleolar organizing regions. The FISH patterns showed that the two markers should be useful to select or track all wheat-rye translocation lines derived from the whole arms of rye chromosomes, as well as to characterize the positions of the translocation breakpoints generated in the proximal and distal regions of rye arms.

Base Sequence↗
PubMed1984

Demonstration of auto-anti-idiotypic antibody cross-reacting with public idiotypic determinants in the serum of rye-sensitive allergic patients.

The present study documents the presence, in the serum of one allergic individual, of auto-anti-idiotypic antibodies cross-reacting with public idiotypic determinants expressed on human IgE and IgG anti-Rye I antibodies. Sera from rye-sensitive patients were tested for specific IgG and IgE antibodies to Rye I by double antibody. The IgG fraction, isolated from the serum of a patient with a history of previous hyposensitization therapy, was repeatedly absorbed on Rye-I-Sepharose as well as on IgM- and IgG-Sepharose to remove anti-Rye I antibodies as well as any possible anti-heavy or light chain activity. This IgG fraction, named anti-idiotypic fraction (a-IdF), blocked in a dose-dependent fashion the reaction of IgG and IgE anti-Rye I antibodies with Rye I antigen. The a-IdF also blocked the binding of anti-rye antibodies to Rye I antigen in the serum of 20 unrelated allergic patients, indicating that these anti-Rye I antibodies bore public idiotypic determinants.

Adolescent↗
PubMed2005

Baker's asthma with a predominant clinical response to rye flour.

BACKGROUND: Relatively little attention has been paid to rye flour as opposed to wheat flour in clinical and epidemiological research into Baker's asthma. METHODS: This report describes the investigation of a baker with asthma who reported a workplace response to rye flour and none to wheat flour, despite co-reactivity to both wheat and rye antigen. RESULTS: Skin prick tests, RASTs and basophil stimulation tests were positive for both wheat and rye antigen, but quantitatively greater for rye than wheat. Bronchial challenge elicited a much greater response to the rye-wheat flour mix used in the bakery than to 100% wheat flour. CONCLUSIONS: The greater clinical response to rye than to wheat may be immunologically mediated, but could also be due to physical characteristics of rye flour such as greater dose of inhaled airborne particles or an irritative effect. This information may be useful for medical management and occupational hygiene control, and should stimulate further research into rye flour in Baker's asthma.

Adult↗