Isolation of the wheat aleurone layer for 2D electrophoresis and proteomics analysis

Neutral detergent fiber increases endogenous ileal losses but has no effect on ileal digestibility of amino acids in growing pigs

“…) that provide digestible proteins rich in lysine, whereas the presence of lignin prevents bran digestion (Laubin et al . ). The absence of NDF effect on ileal digestibility of isolated proteins such as casein and SPC has been previously reported (Ivarsson et al .…”

“…Fiber contained mostly in the cell wall prevents the contact of digestive enzymes with proteins, which are inside the cell (Bjergegaar et al 1997;Bach Knudsen 2001). For instance, a diminution of protein apparent ileal digestibility has been observed when wheat bran is used as a fiber source (Huang et al 2015), because approximately half of cereal bran is composed of aleurone cells (Becraft & Yi 2011;Stevenson et al 2012) that provide digestible proteins rich in lysine, whereas the presence of lignin prevents bran digestion (Laubin et al 2008). The absence of NDF effect on ileal digestibility of isolated proteins such as casein and SPC has been previously reported (Ivarsson et al 2012;Mariscal-Landín et al 2014).…”

Array Platform for Food Safety and Quality

“…Application of proteome analysis in wheat grain included protein profile of grain and kernels (Amiour et al 2002, Rathmell et al 2000, flour Downloaded by [McGill University] at 09:00 13 June 2016 quality control , Yahata et al 2005, characterization of heatresponsive proteins (Majoul et al 2003(Majoul et al , 2004 and abiotic stress responsive proteins (Kamal et al 2010), characterization of gliadin proteins for varietal polymorphisms (Mamone et al 2005), identification of proteins in aleurone layer (Laubin et al 2008), and distinguishing durum wheat cultivars for pasta making (De Angelis et al 2008). Foam-forming soluble proteins from wheat dough were also identified through proteomic methods (Salt et al 2005).…”

Proteomics for the Food Industry: Opportunities and Challenges

“…Mamone and coworkers (2005) utilized a 2-DE approach combined with tandem mass spectrometry to characterize wheat gliadin proteins in order to understand the molecular basis or intravarietal heterogeneity and intervarietal polymorphisms. The identification of proteins present in the aleurone layer of wheat by 2-DE has been recently carried out (Laubin et al, 2008). Foam-soluble proteins from wheat dough have been studied by 2-DE and mass spectrometry identification.…”