Variation in the Ratio of Oat (Avena) Protein Fractions of Interest in Coeliac Grain Diets

Abstract

The previously found wide range in the ratios of avenin or methanol-precipitated fractions to residual proteins was revisited by studying 75 oat varieties, mainly representing landraces from Finland, and included old varieties or selections, cv. Kytö, synthetic hexaploid oats and an Avena strigosa line (HA 71-87). The means of the fraction ratios ranged from 4.17 to 6.46 with significant differences. Samples of 10 narrow-ratio and 10 wide-ratio oats were compared more closely. The wide-ratio sample had significantly higher total protein content and significantly lower content of the methanol-precipitated protein fraction. Therefore, both fractions in general appear to contribute to the ratio of the protein fractions. The wide-ratio sample had significantly lower grain mass and husk-free karyopsis mass. Samples of the extreme ends in the ratios of the protein fractions showed different electrophoretic protein patterns, which was also seen in samples representing the same population of origin. It is evident that polymorphisms in the protein fractions would allow breeding of oat cultivars showing further lowering of proteins putatively toxic to coeliacs assuming oats contain these toxic proteins.

A Set of New Simple Sequence Repeat and Avenin DNA Markers Suitable for Mapping and Fingerprinting Studies in Oat (Avena spp.)

“…Shan et al (2002) determined that a 33‐amino acid sequence in wheat gluten is responsible for the intestinal damage seen in patients with CD, and work by Arentz‐Hansen et al (2004) showed that a similar 9‐amino acid sequence near the N terminus of avenin proteins can also be toxic to some CD patients. In addition, evidence that some oat varieties are less toxic than others has been presented by Silano et al (2007), Ahokas et al (2006), and Gavriluk et al (2004) Therefore, it was decided to use the 9‐amino acid sequences in primer design to see if the resulting avenin SCARs could also aid breeders in developing oat germplasm more suitable for a gluten‐free diet.…”

“…There is also a possibility that functional polymorphisms within avenin loci may directly aff ect phenotypes related to these storage proteins. One such possibility is that variation in avenin proteins among oat cultivars may account for diff erential toxicity in celiac disease (CD; Silano et al, 2007;Ahokas et al, 2006;Gavriluk et al, 2004). Therefore, SCAR markers for avenin proteins might prove useful for fi ngerprinting as well as other applications.…”

To question about breeding naked oat Virovets

“…До 80% мирового сбора зерна культуры используют на фуражные цели, 20% идет на переработку. Фуражные и пищевые достоинства зерна определяет белок, на 70-80% состоящий из глобулина группы avenalin, и повышенное содержание масла − до 6,2% в пленчатом зерне, до 8% и более в голом [4][5][6]. Масло овса нормализует работу сердца, кровообращение, холестериновый обмен, сдерживает развитие атеросклероза, крахмальные соединения поставляют энергию медленного типа, что позволяет нормализовать уровень сахара в крови диабетиков и не допускать его резких скачков [7].…”