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At least 631 records · Page 35Linked to original sources
PubMed1983

[Tryptophan content of cereal proteins].

The tryptophan contents of the albumin, globulin, prolamine and glutelin fractions from wheat, rye, barley, oat, sorghum, rice and maize were estimated by HPLC after alkaline hydrolysis. Complete amino acid compositions, including the amide contents, are given for all these protein fractions.

Amino Acids↗
PubMed1994

Mapping and organization of highly-repeated DNA sequences by means of simultaneous and sequential FISH and C-banding in 6x-triticale.

Three families of highly repeated sequences from rye and the rRNA multigenes (NOR and 5S) have been mapped by FISH and C-banding, in chromosomes of triticale. The pSc119.2 probe showed interstitial hybridization in chromosome arms 1RS, 1RL, 4RL, 5RL, 6RS, 6RL, 7RS and 7RL, and is very effective for chromosome identification of rye chromosomes in triticale. This sequence also hybridizes to the 4A, 5A and the seven B-genome wheat chromosomes. Simultaneous hybridization with the pSc119.2 and pTa794 (5S rRNA) is very useful to distinguish the metacentric chromosomes 2R and 3R. The pSc74 probe appears at interstitial sites in the long arm of the most heterobrachial chromosomes (5R and 6R). The three repetitive sequences of 120 bp, 480 bp, and 610 bp hybridize to telomeric regions in rye chromosomes. Different arrangements and complex organizations consisting of arrays of three or more family sequences were found. The results demonstrate a great variation in the relative arrangement of the repetitive sequences in the telomeres of the rye chromosomes. There were quantitative differences in each cytological marker between triticale lines in both in situ labelling and C-banding, probably as the result of differences in the number and/or kind of repeat sequence.

Chromosome Banding↗
PubMed1994

Parental genome separation and asynchronous centromere division in interspecific F1 hybrids in Lathyrus.

Chromosomes were studied in root-tip metaphase cells of several F1 interspecific Lathyrus hybrids including: L. hirsutus x L. cassius (H x C), L. cassius x L. hirsutus (C x H), L. cassius x L. odoratus (C x O), and their parents, all with 2n = 2x = 14. Two types of morphologically distinct centromeres were identified in the hybrids on the basis of the degree of contraction of the primary constriction. At least 12 well-defined centromeres were seen in all cells of L. hirsutus, L. cassius and L. odoratus, and about 80% of cells had 14. The hybrids were more variable than the species. H x O contained between six and 14 well-defined centromeres, while cells of H x C, C x H and C x O all had seven well-defined and seven weakly defined centromeres. These were used as markers to plot their spatial disposition in two dimensions on metaphase spreads. In H x C, C x H and C x O the two types of centromeres showed a significant tendency to occupy two spatially distinct and concentrically arranged domains on the metaphase plate (P < 0.005). Owing to shortage of material subsequent work was restricted to H x C and C x H. Six or seven chromosomes of one parental genome were selectively labelled by in situ hybridization using biotinylated total genomic DNA from either parent as a probe. Moreover, there was a very strong correlation between centromere type and genomic origin (P < 0.001).(ABSTRACT TRUNCATED AT 250 WORDS)

Centromere↗
PubMed1994

Synaptic patterns of rye B chromosomes. III. The deficient B.

Chromosomal pairing of a deficient B chromosome in rye has been studied by surface spreading of synaptonemal complexes in pollen mother cells from plants containing one deficient B (dB), one deficient B plus one standard B (dBstB) and one deficient B plus two standard Bs (dB2stB). Single dBs are often located peripherally in surface spread nuclei, and they undergo extensive non-homologous synapsis at pachytene. In the dBstB bivalents, homologous and non-homologous synapses occur simultaneously throughout pachytene without axial equalization. Competition for pairing between the dB and the two stBs results in a large predominance (80%) of stB bivalents. This finding is explained by the identical origin of the standard Bs and/or by the minor homology between the stB and the dB chromosomes.

Chromosomes↗
PubMed1994

[Comparative studies of the bacterial and mycological status of ecologically and conventionally grown crops].

Wheat and rye derived from conventional and from alternative or ecological production was examined for bacterial and fungal contamination. The overall bacterial and fungal contamination was lower than 10(7.7) germs/g. The amount and type of germs in the grain corresponded to typical contamination of fresh crop. No difference in germ contamination of both conventionally and alternatively grown wheat and rye could be found. No correlation between bacterial or fungal contamination and thousand-kernel-weight was detected.

Agriculture↗
PubMed1996

[Alpha-amylase inhibitors and soluble dietary fiber in rye: partial purification and effect on postprandial glycemia].

The protein inhibitor of the alpha-amylase (D-type) and the soluble arabinoxylan of rye (Var. Clou) were isolated from flour and bran, respectively. The isolation of the alpha-amylase inhibitor involves the extraction of rye flour in aqueous CaCl2-solution (2 x 10(-3) M containing the hemicellulase preparation Veron HE (2 g/100 g flour), dialysis and lyophilization (preparation I) and further fractionation with ammonsulfate, using the fraction 20-50% for isolation (preparation II). The arabinoxylan isolation is carried out using extraction of rye bran in 80% ethanol (80 degrees C), centrifugation, aqueous extraction of the sediment, dialysis and lyophilization (preparation I). The further purification using the precipitate of the fraction 20-50% leads to preparation II. The alpha-amylase inhibitor preparation II and the arabinoxylan preparation II were applied in a diet containing wheat starch and casein and fed to diabetic and healthy rats (Levis and Wistar). The postprandial increase of glucose was determined. It was detected that the postprandial increase of glucose is influenced neither by the alpha-amylase inhibitor nor by the soluble arabinoxylan in comparison to the control experiments. However, the alpha-amylase inhibitor of wheat significantly decreases the postprandial increase of glucose. The application of a test meal with alpha-amylase inhibitor of rye to health and diabetic of type-II-volunteers showed no variation of the blood glucose values. The reduction of the increase of glucose by the soluble beta-glucan of oat cannot be confirmed for the soluble arabinoxylan of rye. We conclude that the effect of the alpha-amylase inhibitor as well as the soluble pentosan or glucan has to be examined for each cereal species.

Animals↗
PubMed1977

[On lipoxygenase and enzymes which decompose linoleic acid hydroperoxides in rye (author's transl)].

An enzyme fraction from rye containing lipoxygenase activity was investigated. The molecular weight of lipoxygenase was found to be about 102000. Two bands groups with isoelectric points between 5.1-5.5 and 5.8-6.4 were obtained by isoelectric focusing. Three isoenzymes could be separated by ion exchange chromatography. Lipoxygenase has optimum activity at pH 7.3-7.5 and predominantly forms 13-hydroperoxy-9-cis, 11-trans-octadecadienoic acid (13-LHPO). In rye the 13-LHPO is converted to alpha-ketols by a high molecular protein fraction. This isomerase converts the LHPO formed by rye lipoxygenase predominantly to 12,13-ketohydroxy acids. The Michaelis Constant of isomerase is 3-5 X 10(-5), using LHPO as substrate. At low protein concentrations the reaction velocity of LHPO-conversion increases linearly with protein concentration.

Kinetics↗
PubMed1996

Phylogenetic justification for splitting the Rymovirus genus of the taxonomic family Potyviridae.

The Potyviridae family has been divided into four genera on the basis of vector transmission, as follows: Potyvirus genus (aphid), Rymovirus genus (mite), Bymovirus genus (fungus) and Ipomovirus genus (whitefly). However recent sequence comparisons of the coat protein and 3' NCR regions of the potyviruses have demonstrated that the rymoviruses appear to be a group of two unrelated clusters namely Ryegrass Mosaic Virus (RGMV), Agropyron Mosaic Virus (AgMV) and Hordeum Mosaic Virus (HoMV) in one group and Wheat Streak Mosaic Virus (WSMV) and Brome Streak Mosaic Virus (BrSMV) in the second group. We therefore propose that RGMV, AgMV and HoMV remain in the genus Rymovirus and WSMV and BrSMV form a separate genus, possibly the Whestrevirus genus.

Animals↗
PubMed1980

[Comparative investigations of partial amino acid sequences of prolamines and glutelins from cereals. II. Fractionation of glutelins (author's transl)].

Glutelins of wheat, rye, barley, oats, rice, sorghum and maize, which remain as residual proteins after extraction of defatted flours with water, salt solution and aqueous ethanol, were successively extracted with dilute acetic acid. Protein distribution and amino acid composition differ greatly with wheat, rye, barley, oats and rice and depend on the number of extraction steps and the concentration of acid used. The glutelins of sorghum and maize are only slightly soluble in acetic acid. In the case of barley glutelin fractions with very different compositions were obtained. The solubility of wheat and maize glutelins was examined in disulfide reducing and surface active agents. Wheat glutelin but not maize glutelin is soluble in HgCl2- and 2-mercaptoethanol solutions. A mixture of 2-mercaptoethanol and sodium dodecylsulfate is an excellent solvent for both glutelins.

Amino Acid Sequence↗
PubMed1977

Activity tests of alcohol dehydrogenases in wheat, rye and triticale.

The relative band staining intensities of ADH isoenzymes in wheat and triticale suggest alloploid genome interactions. Rye ADH is scarecely affected by anti-wheat-ADH. Despite the evolutionary divergence of their Adh genes, ADH monomers of wheat and rye form enzymatically active heterodimers in triticale.

Alcohol Oxidoreductases↗
PubMed1985

[Effect of various extrusion conditions on the protein quality of soybean and whole rye meal].

Using a Creusot-Loire twin-screw extruder (Type BC 45), ground soy bean and whole rye meal were extruded under various processing conditions (12% and 18% water content in the raw material, 129 degrees C and 165 degrees C product temperature in the case of soy bean, 12% and 18% water content, 165 degrees C product temperature in the case of rye, screw speed of 150 R/min, for all samples). The nutritional protein quality (apparent protein digestibility PV, net protein utilization NPU, and biological value BW) of the extrudates was determined by the nitrogen balance technique in growing rats. Compared to the untreated raw material no decrease in PV or NPU was noted for extrudates made from soy bean or rye. Extrusion of ground soy bean at 165 degrees C and 18% water content caused a significant decrease of BW from 68% to 64%. The lower water content (12%) induced a slight improvement of PV in soy extrudates and of NPU and BW in rye extrudates. The results indicate that the extrusion at low water content and moderate temperature can safely be used to process ground soy bean and whole rye meal without and damage to the nutritional protein quality.

Animal Feed↗
PubMed1986

[Protein quality of flatbread and extruded dry flatbread made from full-grain rye groats].

The effect of various processing methods used for the production of dry flatbread from ground whole rye on the nutritional protein quality were investigated by means of the nitrogen balance method in growing rats. The following products were tested: untreated ground whole rye, baked crisp bread, extruded flatbread without and with the addition of 2.5% and 5.0% of saccharose. The apparent protein digestibility (PD) of the 5 samples varied between 69% and 72% and was neither affected by the method of processing nor by the difference in sugar content. Compared to the untreated raw material (NPU = 41%; BV = 59%) net protein utilization and biological value in crisp bread baked by the traditional method (NPU = 35%; BV = 48%) and in extruded flat bread with 5% sugar (NPU = 35%; BV = 51%) were significantly reduced (P less than 0.05). In extruded flatbread without and with 2.5% sugar, NPU and BV of the raw material were essentially maintained. The results indicate that in comparison with the baking process the extrusion of flatbread is more suitable to protect the protein quality. The addition of more than 2.5% sugar caused protein damage in extruded flatbread, presumably as a result of Maillard reactions.

Bread↗
PubMed1979

[Hydrocyanic acid content in cerals and cereal products].

In the above paper for the first time a systematic study of the amount of hydrocyanic acid in grains and cereal products is reported. Among 24 analysed wheat, rye, maize and oats types, the presence of hydrocyanic acid could be identified in 19 cases in their Karyopses. Similar is the result with 28 among 31 analysed cereal products. The content of hydrocyanic acid lies between 0.1 and 45 microgram/100 gr dried mass.

Edible Grain↗