Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition

Eppendorfer, Wilfried H.

doi:10.1002/jsfa.2740280207

Cited by 32 publications

(5 citation statements)

References 12 publications

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“…Generally it appeared that protein digestibility and amino acid availability decreased as the protein content of the grain decreased. A similar relationship was reported for barley by Eggum (1 973 b; ; Eppendorfer (1977) also found the true digestibility of protein in oats and rye appeared to decrease linearly with decreasing protein content. This effect may be explained by the changing proportions of protein fractions of differing protein content, composition and digestibility.…”

Section: Table 7 Average Apparent Digestabilities Of Nitrogen and Dsupporting

confidence: 81%

Availability to pigs of amino acids in cereal grains

1981

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I . Pigs prepared with reentrant ileal cannulas were used to determine the ileal availability of amino acids in nine cereal grains including five wheats, sorghum (Sorghum vulgare Pers.), maize, barley and Triticale.2. The average true availability of amino acids in these grains was 0.88 but there were consistent differences in availability among amino acids. Generally, lysine and threonine were among the least available amino acids while glutamic acid and arginine were among the most available amino acids in cereal protein.3. There was as much variation in amino acid availability within a grain species (wheat) as among the other grains.

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Section: Table 7 Average Apparent Digestabilities Of Nitrogen and Dsupporting

confidence: 81%

Availability to pigs of amino acids in cereal grains

1981

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“…Oat possesses different pharmacological activities like antioxidant, anti-inflammatory, antidiabetic, anticholesterolaemic, etc. [20]. …”

Section: Natural Varieties Of Cereal and Pseudocereals Suitable Fomentioning

confidence: 99%

The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

et al. 2013

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A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economic repercussions due to the ubiquity of gluten in foods. The research presented in this review focuses on the current status of alternative cereals and pseudocereals and their derivatives obtained by natural selection, breeding programs and transgenic or enzymatic technology, potential tolerated by celiac people. Finally, we describe several strategies for detoxification of dietary gluten. These included enzymatic cleavage of gliadin fragment by Prolyl endopeptidases (PEPs) from different organisms, degradation of toxic peptides by germinating cereal enzymes and transamidation of cereal flours. This information can be used to search for and develop cereals with the baking and nutritional qualities of toxic cereals, but which do not exacerbate this condition.

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“…Recently, oats have been receiving increasing interest as human food, mainly because the cereal could be suitable for consumptions by celiac patients [12]. Oats have other nutritional attributes such as those derived from β-glucan content [13], or the protein amino acid composition [14].…”

Section: Introductionmentioning

confidence: 99%

Molecular and Immunological Characterization of Gluten Proteins Isolated from Oat Cultivars That Differ in Toxicity for Celiac Disease

et al. 2012

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A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease (CD). Traditionally, treatment with a GFD has excluded wheat, barley and rye, while the presence of oats is a subject of debate. The most-recent research indicates that some cultivars of oats can be a safe part of a GFD. In order to elucidate the toxicity of the prolamins from oat varieties with low, medium, and high CD toxicity, the avenin genes of these varieties were cloned and sequenced, and their expression quantified throughout the grain development. At the protein level, we have accomplished an exhaustive characterization and quantification of avenins by RP-HPLC and an analysis of immunogenicity of peptides present in prolamins of different oat cultivars. Avenin sequences were classified into three different groups, which have homology with S-rich prolamins of Triticeae. Avenin proteins presented a lower proline content than that of wheat gliadin; this may contribute to the low toxicity shown by oat avenins. The expression of avenin genes throughout the development stages has shown a pattern similar to that of prolamins of wheat and barley. RP-HPLC chromatograms showed protein peaks in the alcohol-soluble and reduced-soluble fractions. Therefore, oat grains had both monomeric and polymeric avenins, termed in this paper gliadin- and glutenin-like avenins. We found a direct correlation between the immunogenicity of the different oat varieties and the presence of the specific peptides with a higher/lower potential immunotoxicity. The specific peptides from the oat variety with the highest toxicity have shown a higher potential immunotoxicity. These results suggest that there is wide range of variation of potential immunotoxicity of oat cultivars that could be due to differences in the degree of immunogenicity in their sequences.

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Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition

Cited by 32 publications

References 12 publications

Availability to pigs of amino acids in cereal grains

Availability to pigs of amino acids in cereal grains

The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

Molecular and Immunological Characterization of Gluten Proteins Isolated from Oat Cultivars That Differ in Toxicity for Celiac Disease

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