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At least 613 records · Page 34Linked to original sources
PubMed1995

Reprogramming of rye rDNA in triticale during microsporogenesis.

To test the hypothesis that interspecific genomic and chromosome interactions leading to nucleolar dominance could be reprogrammed in meiosis, we compared the expression of distinct nucleolar organizing region (NOR) loci in hexaploid triticale root tip meristematic cells, pollen mother cells and young pollen grains. Interphase and metaphase cells were silver stained to quantify nucleoli and active NOR loci respectively. A marked difference in the ribosomal RNA gene activity of each locus was observed when different types of cells were compared: in somatic and pollen mother cells, rRNA gene activity was mainly restricted to major wheat NORs (1B and 6B) with only a small contribution from rye NORs (1R). In contrast, in young pollen grains, all NORs present, including the 1R NORs, were consistently active. The expression of all NORs just after meiosis is considered to be a consequence of meiotic reprogramming of rye origin rDNA. Gene reprogramming mediated by the resetting of methylation patterns established early in embryogenesis is suggested to be responsible for the differential expression of the NORs of rye origin in distinct developmental stages of triticale.

DNA, Plant↗
PubMed1983

Nuclear changes induced by the nematode Longidorus elongatus in root-tips of ryegrass, Lolium perenne.

The plant ectoparasitic nematode Longidorus elongatus induces distinct changes in the root-tip nuclei of perennial ryegrass (Lolium perenne L.). There was an initial shift in DNA content into the 4C category, followed by further increases with values intermediate between 8C and 16C present after eight days. Nuclear size was reduced after six days due to increased nuclear division during hyperplasia. Nuclear DNA content and size decreased in galls older than eight days as a result of nuclear disintegration induced by L. elongatus. In cells near to the feeding site, nuclei became split into several, small globules. In more distant nuclei DNA-containing material became dispersed throughout the cytoplasm. In the oldest galls, cells were largely devoid of nuclei.

Animals↗
PubMed1986

[Detection of wheat gliadins in heated food by reversed-phase high-pressure liquid chromatography].

To recognize and determine the wheat gliadins in unheated gluten-free food for coeliac patients the immunological methods such as ELISA can be used. In heated food (above 80 degrees-90 degrees C) these methods fail wholly or in part to achieve the quantitative determination of wheat gliadin. The changes in protein patterns after heat treatment are also revealed by the RP-HPLC of wheat gliadins and some peaks appear, which are characteristic for heat treated wheat flour. Using these peaks, about 2% admixture of wheat flour (T. aestivum, T. durum) as well as of rye flour can be detected. In foods which contain more than 50% skim milk the addition of only at least 5% of these flours can be detected. The ethanolic extracts of foods were concentrated by freeze-drying prior to analysis by HPLC. The ethanol-soluble non-dialysable food components affect the quantitative determination of wheat or rye proteins by means of peak areas. Selective enrichment is a possibility. The RP-HPLC-analysis of ethanol-soluble proteins makes it possible to detect heated flours of wheat and rye (cooked, roller-dried, extrusion-cooked) in glutenfree food.

Animals↗
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↗
PubMed1984

[The microflora of sourdough. XVIII. The protein degrading capabilities of lactic acid bacteria in sourdough].

Acidification of the dough by the use of sourdough or acidifiers is necessary not only for good baking quality of rye flour but it is also very important for development of the typical sensory characteristics of rye bread. We confirmed that the lactic acid bacteria of sour dough are proteolytic. Proteolytic effects are observed in the increase of the amino acid content during fermentation. A marked increase was found in the content of leucine, alanine, valine, isoleucine, glutamic acid, glutamine, arginine, lysine, methionine, phenylalanine, tyrosine and serine. Lactobacillus plantarum showed a higher proteolytic activity than L. brevis ssp. lindneri or L. fructivorans.

Amino Acids↗
PubMed1983

Comparative physico-chemical studies on purified trypsin inhibitors from the endosperm of barley, rye, and wheat.

The dominant trypsin inhibitors of the endosperm of barley, rye and wheat were investigated in a series of comparative studies. The barley and rye inhibitors showed a reaction of partial immunochemical identity, whereas no immunological cross-reactions between the wheat inhibitor and the inhibitors from barley and rye were detected. The molecular weight of the barley inhibitor is about 14,500, and of the rye and wheat inhibitors about 12,000. The three inhibitors had very similar amino acid compositions, but the wheat inhibitor seemed to contain nine disulfide bridges whereas the barley and rye inhibitor contain five and four, respectively. This may explain the higher stability of the wheat inhibitor towards proteolytic inactivation by pepsin and chymotrypsin. All three inhibitors were very stable to temperatures at 100 degrees C. The barley inhibitor was much less active against porcine trypsin, and especially human trypsin, than against bovine trypsin, whereas the inhibition by the rye and wheat inhibitor was less dependent on the origin of the enzyme.

Amino Acids↗
PubMed1984

Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.

Dietary fibre, assayed with an enzymatic/gravimetric method, was higher in wheat/rye bread than in the corresponding flours. The increase was most pronounced in crumbs from bread baked with mainly low-extraction-rate flour, and could be accounted for to a large extent as "resistant starch", i.e. a starch fraction available to amyloglucosidase only after solubilization with 2 m-KOH. The resistant starch was formed at dough-making and/or baking and did not increase further during freezing or storage at room temperature. The chemical modifications leading to resistant starch formation remain to be investigated. Starch-lipid complexes are probably not involved, since these are hydrolyzed by the heat-stable amylase used in the dietary fibre assay.

Bread↗
PubMed1989

Immunocrossreactivity of antisera against grain prolamines of wheat, rye, barley and oats.

Prolamines extracted from wheat (gliadin), rye (secalin), barley (hordein) and oats (avenin) were used to raise antibodies in rabbits. The four prolamines were separated by SDS-PAGE and blotted onto nitrocellulose. The immunocrossreactivity of the separated prolamines with the four antisera was studied. The close botanical relationship between wheat and rye, and to a lesser extent barley, is clearly established. The crossreactivity of gliadin, secalin and hordein with anti-avenin serum was found to be weak. In contrast, avenin shows a strong crossreactivity with anti-gliadin serum.

Animals↗
PubMed1988

Variation of the amino acid scores and of the nitrogen-to-protein conversion factors in barley grain as a function of nitrogen content as compared with wheat and rye.

Barley grains (9 samples from 7 cultivars) with nitrogen contents (N) ranging from 1.45 to 4.01% of dry matter were analysed for their amino acid (AA) composition with high accuracy from six different hydrolysates per sample. AA levels in grain increased as linear functions of N with correlation coefficients close to unity. A comparison with literature data confirmed that the AA composition of any grain sample of normal barley can be predicted from its N for all phenotypes and genotypes. AAs in grain protein changed as hyperbolic functions of N which increased for Phe, Pro and Glx but more or less strongly decreased for the other AAs. By plotting AA scores against N, barley proteins were shown to be always richer than wheat and rye in Val and Phe + Tyr; sometimes richer than both other species for N less than 2 (Lys); 2.2 (Leu and Ile); 3.4 (Thr); sometimes intermediate to wheat and rye above the latter N values. They were also intermediate in sulphur AAs for N less than 1.9 and drastically poorer for N greater than 1.9. However, they were richer than both other species in Trp for N greater than 1.6. The hyperbolic variations of non-protein nitrogen and nitrogen-to-protein conversion factors were determined as a function of N and also compared with those of wheat and rye.

Amino Acids↗
PubMed1989

[The transfer of 137Cs and 90Sr into flour, bran and straw from wheat, rye, barley and oats in the years 1982, 1986 (reactor accident in Chernobyl) and 1987 in field studies].

The specific activity of 137Cs and 90Sr from the global fallout, as well as from the fallout after the reactor accident at Chernobyl, was determined in flour, bran and straw from wheat, rye, barley and oats as well in the corresponding soils (Cambisol). The results show that the activity of 137Cs, but not of 90Sr, in the plant material was considerably higher in 1986, and still to some extent in 1987, compared to 1982. For 137Cs an 90Sr, as well as for most cereal samples, the activity in the bran and straw was significantly higher than in the flour. Determination of stable potassium and calcium in all samples revealed that this enrichment is, to a large extent, the result of a comparable enrichment of these elements in brans and straw. The plant/soil concentration ratios, averaged over all cereals, were for 137Cs (1982 and 1987): flour 0.026 +/- 0.018; bran 0.079 +/- 0.042; straw 0.055 +/- 0.027. For 90Sr (1982, 1986, and 1987): flour 0.19 +/- 0.095; bran 0.70 +/- 0.23; straw 2.35 +/- 0.82.

Accidents↗
PubMed1976

Mycotoxins in foodstuffs. VI. Formation of sterigmatocystin in bread by Aspergillus versicolor.

Sterigmatocystin was formed on different kinds of bread (whole wheat bread, whole rye bread, whole rye bread with shredded wheat, whole wheat bread with wheat germs and whole wheat bread with linseed) by two strains of Aspergillus versicolor. The highest yields were in the range of 0.1-0,4 mug/g. The growth of the moulds and the toxin production were influenced by the total acid content ("Säuregrad"; must be less than approximately 9) and by the temperature (optimal growth temperature: 20-30 degrees C, optimal temperature for toxin synthesis: 20 degrees C). After 10 days of incubation most of the toxin was already formed.

Aspergillus↗
PubMed1993

[Determination of the folic acid content of grain, cereal products, baked goods and legumes using high-performance liquid chromatography (HPLC)].

The folic acid content of grain, cereal products (including beer), bakery products and legumes was determined by means of high-performance liquid chromatography (HPLC). Free folate (monoglutamate forms) and total folate (monoglutamate + polyglutamate forms) were differentiated. Of the grain analysed, rye, with a mean value of 143 micrograms/100 g, contained more total folate than wheat (mean = 91 micrograms/100 g). The total folate content of bakery products ranged from 14 micrograms/100 g (whole grain rye bread) to 88 micrograms/100 g (crispbread). Beer had a very low total folate content (mean = 3 micrograms/100 ml). The mean of the free folate portion was 76.5% in grain and cereal products and 65.6% in bakery products. Of the legumes analysed, beans (mean = 128 micrograms/100 g) had the highest content of total folate, followed by lentils (103 micrograms/100 g) and peas (57 micrograms/100 g). The mean value of the free folate portion in legumes (73.1%) was comparable with the values of grain, cereal products and bakery products. In addition to tetrahydrofolic acid (THF), 5-methyl-THF and 5-formyl-THF, pteroylglutamic acid (PteGlu) and 10-formyl-PteGlu were determined in all products (except beer). Their proportion (PteGlu + 10-formyl-PteGlu) of the total folate content ranged from 23.5% to 44.4%.

Beer↗
PubMed1991

[Analysis of food and feed by partial sequences of characteristic protein components (carrier peptides). 1. Isolation and structural determination of wheat-specific peptides from chymotryptic hydrolysates of gliadin].

Gliadins from wheat flour were extracted with 70% aqueous ethanol and hydrolyzed with alpha-chymotrypsin. Eight peptides, which seemed adequate as specific indicators for wheat ('Leitpeptide'), were isolated from the partial hydrolysate by RP-HPLC and analyzed for their amino acid sequences. Six of them were attributed to gliadin sequences already described in the literature, whereas two peptides represented novel sequence variations. Parallel investigations on the corresponding partial hydrolysates of prolamins from rye, barley, oats and maize showed that the isolated peptides were specific for wheat. A search in the protein data bank MIPS X (as of January 23 rd, 1990) did not produce any identical sequence. The 'Leitpeptide' allows the sensitive and specific recognition of wheat in complex and heated systems by RP-HPLC. They could be used also as the basis for immunochemical tests which would be convenient in routine analysis.

Amino Acid Sequence↗
PubMed1995

[Comparative investigations of mycotoxological status of alternatively and conventionally grown crops].

100 samples of rye and 101 samples of wheat coming out of both conventional and alternative or ecological production were investigated for contamination with mycotoxins with interest for our degree of latitude. Deoxynivalenol (DON) was found with thin-layer-chromatography in 131 of 201 samples altogether. A top level of 1250 micrograms DON kg-1 in rye of alternative offspring was detected. The average burden in contaminated rye coming from ecological production was 427 micrograms kg-1 and a mean level of 160 micrograms kg-1 resulting in rye out of conventional growth conditions. In wheat, conventionally grown yield showed slightly lower contamination (mean levels of 420 micrograms DON kg-1 towards 486 micrograms kg-1). The toxins 3-acetyl-deoxynivalenol, nivalenol and fusarenone X were detected in some samples by thin-layer-chromatography. This results could not be confirmed by gas chromatography -mass spectrometry. Zearalenone was found in 40 out of the number of 201 samples of grain by HPLC with fluorescence detection. An average of 6 micrograms and 24 micrograms zearalenone kg-1 in conventionally and alternatively grown wheat and 4 micrograms and 51 micrograms zearalenone kg-1 in conventionally and alternatively produced rye was detected. The highest finding of zearalenone was 199 micrograms kg-1 in alternatively grown rye. Skin toxicity testing did not show any reference of contamination with type-A-trichothecenes. No correlation between contamination of zearalenone or deoxynivalenol and thousand-kernel-weight was detected.

Agriculture↗
PubMed1990

Sr-90 transfer factors for rye in podzolic soils: dependence on soil parameters.

The transfer factor (TF) for Sr-90 was studied in 10 rye fields with podzolic soils near Bremen. Values between 0.10 and 0.30 were obtained with a mean of 0.18. The TF was correlated with various soil parameters (pH, organic matter, K, Ca and P content). Negative correlations were found between TF and pH-value, Ca and P content. However, the content of organic matter in the soils was positively correlated with soil and grain activity (Bq/kg).

Biological Transport↗