The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach

Landolfi, Viola; D’Auria, Giovanni; Nicolaï, M.; Nitride, Chiara; Blandino, Massimo; Ferranti, Pasquale

doi:10.1016/j.foodres.2021.110617

Cited by 10 publications

(14 citation statements)

References 45 publications

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“…The analyses were performed on the soluble digest, which is likely the fraction to be uptaken in the gut. The lower R5-immunoreactivity of Bulel digest is in line with previous literature data [20]. The reduced immunoreactivity of the Aucan bread duodenal digest may be explained by a While the R5 immunoreactivity of Aucan flour and bread was comparable with the soft wheat flour, the digests of tritordeum cv Aucan bread had an immunoreactivity comparable with that of tritordeum cv Bulel and the durum wheat digests.…”

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionsupporting

confidence: 90%

“…The analyses were performed on the soluble digest, which is likely the fraction to be uptaken in the gut. The lower R5-immunoreactivity of Bulel digest is in line with previous literature data [20]. The reduced immunoreactivity of the Aucan bread duodenal digest may be explained by a low digestion level that could have spared large protein fragments carrying the R5epitope(s) trapped in the insoluble fraction.…”

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionsupporting

confidence: 90%

“…In this case, it may indicate the presence of two isoforms of the HMW-GS (K4N1X7) expressed in the two tritordeum cvs, carrying mutations in the two identified regions. Two studies previously attempted to map the products of tritordeum cvs that had undergone simulated digestion, working either on isolated proteins [8] or the flour [20]. This is the first study mapping the digestion products of model bread prepared with tritordeum flour, using the INFOGEST standardized model [17].…”

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionmentioning

confidence: 99%

“…isolated proteins [8] or the flour [20]. This is the first study mapping the digestion products of model bread prepared with tritordeum flour, using the INFOGEST standardized model [17].…”

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionmentioning

confidence: 99%

“…The Osborne fractionation was performed as previously described in Landolfi et al 2021 [20]. The albumins and globulins were solubilized from the non-defatted flour (1:10, w/v) in 100 mM KCl, 50 mM Tris-HCl pH 7.8, and 5 mM EDTA for 4 h at room temperature (−20 • C).…”

Section: Osborne Fractionationmentioning

confidence: 99%

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Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

et al. 2022

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Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.

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Section: Qualitative Evaluation Of the Peptides Resistant To Digestionsupporting

confidence: 90%

“…The analyses were performed on the soluble digest, which is likely the fraction to be uptaken in the gut. The lower R5-immunoreactivity of Bulel digest is in line with previous literature data [20]. The reduced immunoreactivity of the Aucan bread duodenal digest may be explained by a low digestion level that could have spared large protein fragments carrying the R5epitope(s) trapped in the insoluble fraction.…”

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionsupporting

confidence: 90%

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionmentioning

confidence: 99%

“…isolated proteins [8] or the flour [20]. This is the first study mapping the digestion products of model bread prepared with tritordeum flour, using the INFOGEST standardized model [17].…”

Section: Qualitative Evaluation Of the Peptides Resistant To Digestionmentioning

confidence: 99%

Section: Osborne Fractionationmentioning

confidence: 99%

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Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

et al. 2022

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Chemistry of wheat gluten proteins: Quantitative composition

Wieser¹,

Koehler²,

Scherf

2022

Cereal Chem

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Background and Objectives: Wheat is essential to secure nutrition for the world's population. Its unique processing properties are largely determined by gluten protein content and composition.Findings: Gluten proteins are subdivided into gluten protein types, α-, γ-, ω1,2-, and ω5-gliadins and high-molecular-weight glutenin subunits and lowmolecular-weight glutenin subunits. The overall content and relative proportions of these types vary considerably depending on different genetic and environmental factors and mutual interactions. Conclusion: This review summarizes the latest developments related to the chemistry of gluten and how species and variety, as well as soil type, weather conditions, atmospheric CO 2 concentration, diseases, and fertilization with nitrogen, sulfur, phosphorus, potassium, and other minerals affect wheat gluten protein composition. Significance and Novelty: Significant progress has been made to study the effect of different factors on gluten composition. However, comparisons between studies are almost impossible, because of the huge variability in experimental setups, environmental conditions and varieties studied. This calls for a need to develop common guidelines on how to set up experiments, on which parameters to investigate and on which procedure to use to improve comparability and reproducibility of the results.

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Tritordeum: a versatile and resilient cereal for Mediterranean agriculture and sustainable food production

Papadopoulos

Mavroeidis

Stavropoulos

et al. 2023

CEREAL RESEARCH COMMUNICATIONS

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This review paper provides an in-depth analysis of × Tritordeum [(Ascherson et Graebner)], a novel cereal crop with promising agronomic, nutritional, and economic potential. Through a comprehensive examination of the crop's agronomic characteristics and management requirements, we highlight its adaptability to Mediterranean climates, resilience under changing environmental conditions, and potential applications in the food industry, such as breadmaking and pasta production. We also discuss the role of digital agriculture technologies in optimizing tritordeum cultivation and their potential impact on agricultural practices. Furthermore, we assess the opportunities and challenges associated with tritordeum's integration into the agricultural economy and production systems, emphasizing its potential to contribute to a more sustainable and health-conscious food system. By offering a holistic understanding of tritordeum's attributes, this review serves as a valuable resource for researchers, agronomists, food manufacturers, and policymakers interested in exploring the potential of this innovative cereal grain.

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The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach

Cited by 10 publications

References 45 publications

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

Chemistry of wheat gluten proteins: Quantitative composition

Tritordeum: a versatile and resilient cereal for Mediterranean agriculture and sustainable food production

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