Repeated DNA Sequences and Polyploidy in Cereal Crops
S. K. Dutta in DNA Systematics, 2019
These types of divergence have been investigated by reassociation kinetics involving homoand heterologous sequences. In earlier studies on DNA-DNA hybridization between wheat, rye, barley, and oat DNA involving predominantly repeated sequences,39,47 it emerged that: Rye is more primitive among these cereals and shares a higher proportion of sequences with wheat, barley, and oats than any of these species do with each other.Maximum homology was found between rye and diploid as well as polyploid wheat sequences.Oats DNA was only distantly related to wheat, rye, and barley.Among the wheat species, divergence between A (T. monococcum) and D (Ae. squarrosa) was greater than between A and AB (4x wheat) or A and ABD (6x wheat) genomes.
Dairy
Christopher Cumo in Ancestral Diets and Nutrition, 2020
Bernard characterized the typical peasant bread as 40 percent rye, 40 percent barley, and the rest wheat.62 These percentages made the daily 703.5 grams of bread 281.4 grams of rye and barley each and 140.7 grams of wheat. Because Chapter 12 examines grains’ nutrition and health effects, details here are unnecessary. Our purposes are advanced by noting that whole rye flour has the minerals phosphorus, zinc, magnesium, iron, and potassium, B vitamins, vitamins E and K, protein, carbohydrates, fiber, and some fat.63 Whole barley flour supplies carbohydrates, fiber, protein, the minerals copper, molybdenum, manganese, magnesium, selenium, phosphorus, and chromium and vitamins B1 (thiamine or thiamin) and B2.64 Whole wheat flour furnishes iron, selenium, manganese, phosphorus, and copper, vitamins B3, B6 (pyridoxine), and B9 (folate, folic acid, or pteroylmonoglutamic acid), carbohydrates, fiber, and protein.65
Targeted and Untargeted Metabolomics for Specific Food Intake Assessment
Dale A. Schoeller, Margriet S. Westerterp-Plantenga in Advances in the Assessment of Dietary Intake, 2017
From the PCA plot, it can easily be seen, using our data, that the main variability in the metabolomics data is unrelated to the whole grain rye consumption (Figure 18.1). This should come as no surprise, since even in a Nordic population with generally high whole grain rye consumption, the main determinants of the metabolome are likely to be other lifestyle and potential disease/health status factors. Consequently, the superpositioning of variable loadings in the PCA biplot is of limited value in relation to the research question, but can be informative if examining main causes for interpersonal variability. PCA biplots may of course be more informative in studies where the research question is more likely to reflect main determinants of interpersonal variability. In the supervised PLS analysis (Figure 18.1), the loadings provide more interesting information, since the model manages to reveal a clear inherent structure in the data and the variables acting most strongly as drivers of the responses in Y can be visualized in relation to that. It should however be noted that at this stage, the metabolic features are still not annotated or identified, wherefore biochemical interpretation cannot yet be performed.
A Modified MCT-Based Ketogenic Diet Increases Plasma β-Hydroxybutyrate but Has Less Effect on Fatigue and Quality of Life in People with Multiple Sclerosis Compared to a Modified Paleolithic Diet: A Waitlist-Controlled, Randomized Pilot Study
Published in Journal of the American College of Nutrition, 2021
Jennifer E. Lee, Tyler J. Titcomb, Babita Bisht, Linda M. Rubenstein, Rebecca Louison, Terry L. Wahls
Prior to study diet randomization, participants completed a baseline 2-week food log to assess their ability to complete detailed food logs and verify they were still consuming pre-study, excluded food groups (gluten, dairy or eggs). Participants were instructed to record all foods and beverages and classify intake into these food categories: 1) fruit; 2) vegetable; 3) grain (wheat, rye, barley, other); 4) dairy (cow, soy, other); 5) protein (meat, fish, poultry, nuts, eggs, legumes); and 6) alcohol (beer, other). After randomization to the study diet groups, participants documented daily servings of each food category. The food logs were designed for each study diet, with reminders of the daily goal for the six food categories. Participants also recorded daily pain and fatigue (on a 1 to 10 scale) in the log and received a personalized daily supplement list.
An updated overview on celiac disease: from immuno-pathogenesis and immuno-genetics to therapeutic implications
Published in Expert Review of Clinical Immunology, 2021
Paolo D’Avino, Gloria Serena, Victoria Kenyon, Alessio Fasano
One feature that makes CD a unique autoimmune disease is the known causative agent, gluten. Gluten is the major protein of wheat grains and it is composed by hundreds of distinct proteins such as gliadin and glutenin. It is found in common grains like wheat, rye and barley and it is formed by numerous proteins containing antigenic epitopes for patients with CD [17]. The wheat kernel contains 8%-15% of protein, out of 90% is gluten and the 10% remaining is albumin. Other grains such as rye and barley contain similar proteins (secalin and hordein). Furthermore, there are other hybrid species of cereals which contain gluten such as triticale (which comes from the cross between wheat and rye), or other derivatives of wheat, such as kamut (Triticum turgidum) and spelt (Triticum spelta), which contain gluten as well [18].
A review on the relationship between gluten and schizophrenia: Is gluten the cause?
Published in Nutritional Neuroscience, 2018
Can Ergün, Murat Urhan, Ahmet Ayer
Celiac disease is a lifelong auto-immune disease diagnosed in patients who possess a genetic predisposition which shows susceptibility to gluten and disruptions in the small intestine. Gluten is found in wheat, barley, oat, and rye. Gluten is characterized as a protein, which stores prolamin and glutelin. The majority of proteins in foods that are responsible for immunological reactions, which lead to the onset of celiac disease, are prolamins. Prolamins are found in varying forms in several grains, such as gliadin in wheat, hordein in barley, secalin in rye, and zein in corn. Gliadin is an essential monomeric protein with a molecular weight ranging between 28 000 and 55 000. It consists of four types: α-, β-, Ɣ-, and ω-. They have high amounts of glutamine and are resistant to gastrointestinal proteolytic enzymes. The most toxic form of gliadin, α-gliadin 33mer, is one of the digestion-resistant gluten peptides that show high reactivity for isolated celiac T cells. It is the main immune-dominant toxic peptide. Other significant types that show toxic effects are α-gliadin p31–43.8–11
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