Variation of High-Molecular-Weight Secalin Subunit Composition in Rye (<i>Secale cereale</i> L.) Inbred Lines

Salmanowicz, Bolesław P.; Langner, Monika; Kubicka-Matusiewicz, Helena

doi:10.1021/jf502926q

Cited by 8 publications

(2 citation statements)

References 26 publications

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“…As HMW glutenins are subdivided into x- and y-types, Sec-3 also consists of two paralogous alleles ( Glu-R1x and Glu-R1y ) of duplication origin. They encode x-(more abundant) and y-types of subunits [55]. HMW-SS are always present as one or two individual subunits similar to D hordeins and in contrast to five to six subunits of wheat HMW-GS.…”

Section: Classification and Structure Of Gluten Proteinsmentioning

confidence: 99%

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

2016

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Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups possess similar structures and properties. All gluten proteins are evolutionarily connected and share the same ancestral origin. Gluten proteins are highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract. It results in emergence of pathogenic peptides, which cause CD and allergy in genetically predisposed people. There is a hierarchy of peptide toxicity and peptide recognition by T cells. Nowadays, there are several ways to detoxify gluten peptides: the most common is gluten-free diet (GFD), which has proved its effectiveness; prevention programs, enzymatic therapy, correction of gluten pathogenicity pathways and genetically modified grains with reduced immunotoxicity. A deep understanding of gluten intolerance underlying mechanisms and detailed knowledge of gluten properties may lead to the emergence of novel effective approaches for treatment of gluten-related disorders.

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Section: Classification and Structure Of Gluten Proteinsmentioning

confidence: 99%

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

2016

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“…In this sense, storage proteins in cereal seeds will influence the utilization of the grain in food processing and will have direct impact on the nutritional quality of cereals. CE‐UV has been proposed as an efficient alternative to SDS‐PAGE for fast and more accurate characterization of storage proteins of rye . These storage proteins of rye, usually termed secalins, have a high nutritional quality and their accurate characterization will enable the development of new genotypes with desirable properties.…”

Section: Peptides and Proteinsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

et al. 2020

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BackgroundRye (Secale cereale L.) is, second to wheat (Triticum aestivum L.), the most common cereal used for producing bread. Rye‐based breads are of great interest because of their high dietary fiber and lysine contents and because of their health effects. However, the bread‐making performance of rye flour is inferior to that of wheat flour.FindingsThis review summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption. Rye proteins play only a minor role during bread making, but their exact role remains insufficiently explored. In contrast to wheat proteins, they lack the ability to form a network with good gas‐retaining properties. The rye bread crumb structure is partly attributed to its starch and arabinoxylan polysaccharides. Both bind a lot of water, form networks, and bring about the rye bread structure.ConclusionsNevertheless, a better understanding of the role of rye starch, proteins, and arabinoxylans, their interactions, and their impact on dough structure or product quality still needs further exploration. In terms of health effects, EFSA has acknowledged that rye fiber contributes to normal bowel function. There are also indications that rye bread consumption has a number of positive effects such as reducing the risk of colon cancer and hunger feelings and cholesterol‐lowering effects. However, although beneficial health effects of rye‐bread consumption are shown, more research is needed.Significance and noveltyA literature search with the terms “rye” and “review” in Web of Science in April 2020 resulted in only six manuscripts. Therefore, this review summarizes the current knowledge about the major rye constituents (starch, proteins, and arabinoxylans), their role during bread making, and the potential health implications of rye bread consumption.

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Variation of High-Molecular-Weight Secalin Subunit Composition in Rye (Secale cereale L.) Inbred Lines

Cited by 8 publications

References 26 publications

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

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