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Фенотипический отбор высокоурожайной, водопродуктивной пшеницы (Triticum aestivum L.) с предполагаемыми мутантами при хорошо орошаемых и ограниченных условиях орошения.

Для устойчивого выращивания пшеницы в условиях ограниченных водных ресурсов в Египте жизненно важное значение имеет разработка высокоурожайных и водонепроницаемых сортов хлебной пшеницы с высокой производительностью воды. В этом исследовании в условиях как хорошо орошенной, так и ограниченной ирригации оценивались линии мутантов хлебной пшеницы из поколений М3, М4, М5 и их материнских сортов. three вегетационное время года2022-2024). Eight Согласно оценкам, агрономические характеристики и продуктивность водных ресурсов позволяют обнаружить высокоурожайные, устойчиво питающиеся водой пшеницы с

Совпадение в аннотации оригинала
Developing high-yielding and water-stress-tolerant bread wheat cultivars with high water productivity is vital for sustainable wheat cultivation under the limited water resources in Egypt. In this study, bread wheat mutant lines from the M3, M4, and M5 generations and their mother cultivars were evaluated under both well-watered and limited-irrigation condit…

Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations.

Soy sauce cake (SSC) is the underexploited co-product remaining after pressing of fermented soybeans. This study assessed the potential of SSC as flavour enhancer and salt-reducing agent. The nutritional, metabolomic and electronic tongue profiles of SSC were determined. Four bread and oatcake formulations were characterised by sensory and instrumental analyses: full salt (FS), full salt with SSC (FS-SSC), reduced salt (RS) and reduced salt with SSC (RS-SSC). SSC displayed high saltiness and medium umami taste scores. SSC proved suitable as salt-reducing agent in bread, with RS-SSC matching th…

Consumption of 'Moro' and 'Pera' orange juices does not increase glycaemic and insulinaemic responses to other foods in adults.

There has been concern regarding the consumption of fruit juices because of the high levels of naturally occurring sugars they contain, which could rapidly elevate glycaemic response and increase the risk of cardiometabolic diseases. We conducted two trials in which each volunteer ingested (1) white bread with 200 ml of two types of orange juice (OJ) prepared from 'Moro' and 'Pera' varieties (MOJ and POJ) - the former containing anthocyanins - and the same juices alone; and (2) 200 ml of POJ or MOJ followed by a sandwich made with white bread, plus light cheese or butter, and also the same jui…

An outbreak of hepatic veno-occlusive disease in Western afghanistan associated with exposure to wheat flour contaminated with pyrrolizidine alkaloids.

Pyrrolizidine alakloids (PAs) are known to cause hepatic veno-occlusive disease (VOD). Outbreaks have occurred in Western Afghanistan since 1974, the latest in February 2008. We conducted an outbreak investigation using a case-control design. Sixty-seven cases of VOD were compared with 199 community controls. Consumption of bread was strongly associated with disease (adjusted odds ratio: 35.8 [95%CI: 7.6-168.2]). Toxic doses of PA were found in plant extracts and in samples of wheat flour taken from the study area. Compared to wheat flour there was 1000 times less PA in milk and whey and in wa…

Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients.

We have studied the acute effects of oral ingestion of dextrose, rice, potato, corn, and bread on postprandial serum glucose, insulin, and glucagon responses in 20 diabetic subjects with nonketotic, noninsulin requiring fasting hyperglycemia. The carbohydrate loads were all calculated to contain 50 g of glucose. The data demonstrate that 1) dextrose and potato elicited similar postprandial serum glucose responses whereas rice and corn elicited lower responses, with bread intermediate; 2) postprandial insulin responses were relatively flat but rice ingestion led to significantly lower insulin r…

Agglutinating activity of wheat gliadin peptide fractions in coeliac disease.

The K 562 (S) cell agglutinating activity of peptides obtained from in vitro digestion of bread wheat gliadins has been shown to be associated with a small fraction (coded as Fraction C), that can be easily separated by affinity chromatography of the whole digest on a sepharose 6-B-mannan or sepharose 6-B-oligomers of N-acetyl-glucosamine. Although the whole gliadin digests from 12 durum wheat varieties were unable to agglutinate K 562 (S) cells, all these digests were found to contain an active Fraction C. The lack of agglutinating activity of the whole durum wheat gliadin digests has been sh…

Folate nutrition and older adults: challenges and opportunities.

Folate fortification of bread and grains has been directed to prevent neural tube birth defects. Research has also challenged previous concepts of folate nutritional status and suggested that folate may play a role in reducing the risk of vascular disease. Although folate status of many elderly people is adequate according to traditional, hematologic criteria, some elderly persons have elevated blood concentrations of the metabolite homocysteine, which indicates subclinical deficiency of folate or vitamin B-12. Higher homocysteine concentrations, even within the normal range, are associated wi…

Evaluating the impact of position, volume, and consistency on high-resolution esophageal manometry outcomes.

BACKGROUND: The Chicago classification primarily utilizes ten 5 mL liquid swallows in a supine position as the standard high-resolution esop … 10 × 5 mL, 5 × 10 mL, and 3 × 10 mL multiple rapid swallows; applesauce 5 × 5 mL and 5 × 10 mL; and bread 5 × 2 × 2 cm and 5 × 4 × 4cm. HV rated difficulty of each swallow on a 5-point Likert scale. All HVs performed the protocol in supine position first and then in "semi-upright" (sitting 70 degrees in a bed) and "upright" (sitting in a chair) in a ran …

IODINE STATUS IN PREGNANT WOMEN AFTER A DECADE OF UNIVERSAL SALT IODIZATION IN ROMANIA.

OBJECTIVE: To assess iodine status (median urinary iodine concentration) in 118 pregnant women during the third trimester from endemic or non-endemic areas, a decade after implementation of Universal Salt Iodization in Romania. SUBJECTS AND METHODS: One hundred and eighteen pregnant women in the third trimester were included in the study group (age range: 16 - 46 years, mean age: 28.78 years). Median urinary iodine concentration (UIC) and body mass index (BMI) were evaluated. Data regarding region of provenance, smoking habits during pregnancy, education level, iodized salt intake, bread inta…

Induction of apoptosis in caco-2 cells by wheat gliadin peptides.

Recent experimental evidence suggests that enterocyte apoptosis is greater than hitherto assumed and may be responsible for villous atrophy in coeliac disease. We have previously demonstrated that a small peptide (M.W. 1157.5 Da), identified as the sequence H(2)N-gln-gln-pro-gln-asp-ala-val-gln-pro-phe-COOH from durum wheat gliadin, is able to prevent K 562 (S) cell agglutination induced by the peptic-tryptic digests (PT) of prolamin fractions from the cereals which are not tolerated in coeliac disease (i.e. bread wheat, rye, barley and possibly oats), and toxic A-gliadin peptides in coeliac d…

New property of vitamin A and beta-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption.

One hundred and seventy four human subjects were studied to find out the interaction of vitamin A or beta-carotene with the inhibitors of iron absorption, from a basal breakfast containing bread from either 100 g of precooked corn flour or 100 g of white wheat flour, 50 g of cheese and 10 g of margarine. Bread was labeled with either 55Fe or 59Fe. This bread was made from commercially flours fortified with iron as ferrous fumarate and vitamins. It was noticed that the percentage of iron absorption from the breakfast prepared with precooked corn flour given alone and with different concentratio…

Transient procedural amnesia.

A man experienced temporary amnesia for tasks which he was used to performing daily as they were the core of his working activity (bread making). No overt etiology was found. We hypothesized a disorder that is similar to transient global amnesia, but selectively affects procedural memory.

A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis.

Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immunogenic gluten. This study examined the effect of a single sourdough culture (representative of those that the public may consume) on the digestion of immunogenic gluten peptides. Sourdough bread was digested via the INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectromet…

In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source.

Avoidance of dairy products due to lactose intolerance can lead to insufficiency of calcium (Ca) in the body. In an approach to address this … ble at 38.9% and 39.5%, respectively. These values were higher than the readings from TBP-fortified bread (36.7%) or TCP-fortified bread (37.4%). Sensory evaluation of bakery products containing TBP or TCP elicited comparable scores for the two additives from test panels. Hence, TBP could be used in the production of high calcium bakery products that wo …

Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin.

UNLABELLED: Erythritol is a sugar alcohol that is occasionally produced by heterofermentative lactic acid bacteria (LAB). Although such biosynthesis has rarely been reported during sourdough production, the potential of the sourdough strains Limosilactobacillus fermentum IMDO 130101 and IMDO TC9L10 to produce erythritol was demonstrated in the context of their broader metabolic capacity both during wheat sourdough productions and in a wheat sourdough simulation medium (WSSM). Indeed, both strains produced up to 0.4 mM of erythritol during starter culture-initiated wheat sourdough productions.

Variations in tendon stiffness due to diets with different glycotoxins affect mechanical properties in the muscle-tendon unit.

Passive elastic behavior of tendon tissue from rats subjected to different dietary treatments was characterized. For that purpose, twenty-four weanling Wistar rats (41.02 ± 0.16 g) were randomly distributed into four groups. During 88 days each group was fed on different diets: control diet and diets containing advanced glycation end products (AGEs) from glucose-lysine model system, from bread crust and bread dough, respectively. After the trial animals were sacrificed and tendon samples were extracted and tested mechanically to fracture in a uniaxial tensile test machine. A transversely-hyper…

Diet and other risk factors for fissure-in-ano. Prospective case control study.

The findings of a partly prospective case control study of chronic fissure-in-ano conducted in two Danish outpatient clinics are reported. One hundred seventy-four patients with chronic fissure-in-ano were matched by age and sex to outpatients from the same community suffering from benign skin tumors. All subjects were interviewed regarding diet, beverage consumption, occupational exposures, and medical and surgical history. Significantly decreased risks were associated with frequent consumption of raw fruits, vegetables, and whole-grain bread, and significantly increased risks were associated…

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid, and other inorganic compounds, rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of Cava lees (0-2% w/w) on sourdough volatile compounds to re-valorize this by-product of the wine ind…

Prevention by mannan and other sugars of in vitro damage of rat fetal small intestine induced by cereal prolamin peptides toxic for human celiac intestine.

Peptic-tryptic-cotazym and peptic-tryptic digests were obtained, simulating in vivo protein digestion, from pure "bread" wheat gliadins and from rye, barley, and oats prolamine and tested on small intestine cultures from fetal rats. When tested at a concentration of 0.1 mg of peptides/ml of culture medium the peptic-tryptic-cotazym and peptic-tryptic digests of gliadin and prolamines were very active in slowing in vitro development of fetal rat intestine and in increasing the occurrence and severity of degenerative changes. The ability of some sugars to interfere with inhibition of fetal intes…

Multicompartmental nontargeted LC-MS metabolomics: explorative study on the metabolic responses of rye fiber versus refined wheat fiber intake in plasma and urine of hypercholesterolemic pigs.

A multicompartmental nontargeted LC-MS metabolomics approach was used to study the metabolic responses on plasma and urine of hypercholester … ent inflammation in pigs. Moreover, we performed an alignment of the metabolic profiles between the breads consumed by pigs, plasma, and urine with the purpose to follow the metabolic fate of the compounds and to identify their pathways. One metabolite was identified in all three compartments, 16 metabolites were similar between bread and plasma, 3 were …