-
1دورية أكاديمية
المؤلفون: Mark D. Wilkinson (11302314), Ondrej Kosik (3746182), Kirstie Halsey (4506964), Hannah Walpole (11302317), Jessica Evans (220502), Abigail J. Wood (11302320), Jane L. Ward (212937), Rowan A. C. Mitchell (8407185), Alison Lovegrove (652028), Peter R. Shewry (317029)
مصطلحات موضوعية: Biochemistry, Cell Biology, Genetics, Molecular Biology, Hematology, Plant Biology, Virology, Biological Sciences not elsewhere classified, xylan synthase genes, xylan backbone, xylan synthase complexes, xylan synthase, RNAi suppression, GT, cell wall mechanics, AX, cell wall polysaccharide
الوصف: (PDF)
-
2دورية أكاديمية
المؤلفون: Yongfang Wan (44917), Yan Wang (15435), Zhiqiang Shi (1971433), Doris Rentsch (1153), Jane L. Ward (212937), Kirsty Hassall (7042094), Caroline A. Sparks (4244743), Alison K. Huttly (3300045), Peter Buchner (88324), Stephen Powers (5655409), Peter R. Shewry (317029), Malcolm J. Hawkesford (88327)
مصطلحات موضوعية: Biophysics, Biochemistry, Cell Biology, Genetics, Molecular Biology, Biotechnology, Ecology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, acid transporters, TaAAP 13 expression, grain nitrogen concentration, increase protein content, HMW-GS, endosperm transfer cells, grain Amino acids, source nitrogen remobilized, weight glutenin subunit, endosperm cells
الوصف: Cross (×) represents that the AAP is unable to transport this amino acid; Tick (√) represents that the AAP is able to transport this amino acid. † indicates the TaAAP is unable to complement yeast mutant at low Arginine concentration 0.5g/l, but is weakly complement yeast mutant at high Arginine concentration at 1g/l. (DOCX)
-
3دورية أكاديمية
المؤلفون: Yongfang Wan (44917), Yan Wang (15435), Zhiqiang Shi (1971433), Doris Rentsch (1153), Jane L. Ward (212937), Kirsty Hassall (7042094), Caroline A. Sparks (4244743), Alison K. Huttly (3300045), Peter Buchner (88324), Stephen Powers (5655409), Peter R. Shewry (317029), Malcolm J. Hawkesford (88327)
مصطلحات موضوعية: Biophysics, Biochemistry, Cell Biology, Genetics, Molecular Biology, Biotechnology, Ecology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, acid transporters, TaAAP 13 expression, grain nitrogen concentration, increase protein content, HMW-GS, endosperm transfer cells, grain Amino acids, source nitrogen remobilized, weight glutenin subunit, endosperm cells
الوصف: The data are expressed as means±SE (standard error). Grain size LSD (5%) = 1.72; grain length LSD (5%) = 0.22; grain width LSD (5%) = 0.22. * represents a difference exceeding the LSD 5% level compared with P15 null using ANOVA. (DOCX)
-
4دورية أكاديمية
المؤلفون: Yongfang Wan (44917), Yan Wang (15435), Zhiqiang Shi (1971433), Doris Rentsch (1153), Jane L. Ward (212937), Kirsty Hassall (7042094), Caroline A. Sparks (4244743), Alison K. Huttly (3300045), Peter Buchner (88324), Stephen Powers (5655409), Peter R. Shewry (317029), Malcolm J. Hawkesford (88327)
مصطلحات موضوعية: Biophysics, Biochemistry, Cell Biology, Genetics, Molecular Biology, Biotechnology, Ecology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, acid transporters, TaAAP 13 expression, grain nitrogen concentration, increase protein content, HMW-GS, endosperm transfer cells, grain Amino acids, source nitrogen remobilized, weight glutenin subunit, endosperm cells
الوصف: Underlined sequences were added restriction enzyme digestion sites. (DOCX)
-
5
المؤلفون: Matthew Daly, Xin Huang, Chiara Nitride, Olivier Tranquet, Adrian Rogers, Peter R. Shewry, Lee A. Gethings, E.N. Clare Mills
المساهمون: Daly, Matthew, Huang, Xin, Nitride, Chiara, Tranquet, Olivier, Rogers, Adrian, Shewry, Peter R, Gethings, Lee A, Mills, E N Clare
مصطلحات موضوعية: Gluten-free, SDS PAGE, Clinical Biochemistry, Immunoblotting, Immunoblotitng, Cell Biology, General Medicine, HPLC, Biochemistry, Gluten, Analytical Chemistry
الوصف: Ingestion of gluten proteins from wheat, and related prolamin proteins from barley, rye, and oats, can cause adverse reactions in individuals with coeliac disease and IgE-mediated allergies. As there is currently no cure for these conditions, patients must practice avoidance of gluten-containing foods. In order to support patients in making safe food choices, foods making a "gluten-free" claim must contain no more than 20 mg/Kg of gluten. Mass spectrometry methods have the potential to provide an alternative method for confirmatory analysis of gluten that is complementary to analysis currently undertaken by immunoassay. As part of the development of such methodology the effectiveness of two different extraction procedures was investigated using wholemeal wheat flour before and after defatting with water-saturated butan-1-ol. A single step extraction with 50 % (v/v) propan-2-ol containing 2 M urea and reducing agent (buffer 1) was compared with a two-step extraction using 60 % (v/v) aqueous ethanol (buffer 2) followed by re-extraction of the pellet using buffer 1, using either wheel mixing under ambient conditions (19 °C) or sonication at 60 °C. The procedures were compared based on total protein extraction efficiency and the composition of the extracts determined using a combination of HPLC, SDS-PAGE and immunoblotting with a panel of four gluten-specific monoclonal antibodies. Defatting generally had a detrimental effect on extraction efficiency and sonication at 60 °C only improved extraction efficiency with buffer 2. Although the single-step and two-step procedures were equally effective at extracting protein from the samples, analysis of extracts showed that the two-step method gave a more complete extraction of gluten proteins. Future studies will compare the effectiveness of these procedures when applied in the sample workflows for mass spectrometry based methods for determination of gluten in food.
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdb8a3e873609555b6d66c2b70854f20Test
https://hdl.handle.net/11588/915221Test -
6
المؤلفون: Fred Brouns, Sabrina Geisslitz, Peter R. Shewry
المساهمون: Humane Biologie, RS: NUTRIM - R1 - Obesity, diabetes and cardiovascular health
المصدر: Journal of Cereal Science, 105:103447. Academic Press Inc.
مصطلحات موضوعية: digestive, oral, and skin physiology, Body Weight, nutritional and metabolic diseases, food and beverages, CELIAC-DISEASE, PEPTIDES, Bread, Biochemistry, digestive system, digestive system diseases, PREVALENCE, Celiac Disease, Sensitivity, Wheat, OLD, Gluten, Ancient grains, Food Science
الوصف: During recent years there have been several parallel trends in popular books and social media suggesting that the consumption of bread made from ‘modern bread wheat’ is bad for health: a) bread contains gluten exorphins which cause the ever-increasing prevalence of overweight and obesity, b) due to intensive breeding and selection, modern bread wheat has an increased gluten content, c) ancient wheats are healthier because they contain less gluten. These messages have led to increasing public concern about the safety of eating bread and other gluten-containing foods and to the promotion of a gluten-free diet as a basis for better health. Here we discuss these concerns.
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::090d800a4b14cb5fe685e50a081545aeTest
https://cris.maastrichtuniversity.nl/en/publications/d8fc9b17-2d08-4651-b766-4a30fdf5e37dTest -
7
المؤلفون: Andrew L. Phillips, Simon Berry, Alison Lovegrove, K. Halsey, Henry Temple, Till K. Pellny, Rowan A. C. Mitchell, Abigail J. Wood, Peter R. Shewry, Archana Patil, Paul Dupree, Jackie Freeman, Ondrej Kosik, Joel D. Collins, Amy Plummer
المصدر: Plant Biotechnology Journal
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Arabinose, Mutant, Population, Plant Science, Biology, 01 natural sciences, xylan, Endosperm, Ferulic acid, Cell wall, 03 medical and health sciences, chemistry.chemical_compound, Xylan, Cell Wall, Arabinoxylan, education, Research Articles, Triticum, education.field_of_study, IRX9, cell wall integrity, food and beverages, wheat grain viscosity, Wheat grain viscosity, 030104 developmental biology, chemistry, Biochemistry, Cell wall integrity, Xylans, Edible Grain, Agronomy and Crop Science, 010606 plant biology & botany, Biotechnology, Research Article, ferulic acid
الوصف: Summary Wheat contains abundant xylan in cell walls of all tissues, but in endosperm, there is an unusual form of xylan substituted only by arabinose (arabinoxylan; AX) that has long chains and low levels of feruloylation, a fraction of which is extractable in water (WE‐AX). WE‐AX acts as soluble dietary fibre but also gives rise to viscous extracts from grain, a detrimental trait for some non‐food uses of wheat. Here, we show that a glycosyl transferase family 43 wheat gene abundantly expressed in endosperm complements the Arabidopsis irx9 mutant and so name the three homoeologous genes TaIRX9b. We generated wheat lines with a constitutive knockout of TaIRX9b by stacking loss‐of‐function alleles for these homeologues from a mutagenized hexaploid wheat population resulting in decreases in grain extract viscosity of 50%–80%. The amount and chain length of WE‐AX molecules from grain of these triple‐stack lines was decreased accounting for the changes in extract viscosity. Imaging of immature wheat grain sections of triple‐stacks showed abolition of immunolabelling in endosperm with LM11 antibody that recognizes epitopes in AX, but also showed apparently normal cell size and shape in all cell types, including endosperm. We identified differentially expressed genes from endosperm of triple‐stacks suggesting that compensatory changes occur to maintain this endosperm cell wall integrity. Consistent with this, we observed increased ferulate dimerization and increased cross‐linking of WE‐AX molecules in triple‐stacks. These novel wheat lines lacking functional TaIRX9b therefore provide insight into control of wheat endosperm cell walls.
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aec69e506da9bfd9f1985bf1f67c022cTest
http://europepmc.org/articles/PMC7589350Test -
8
المؤلفون: Anil Gaddameedi, Sadia Sheraz, Ashok Kumar, Kexue Li, Till Pellny, Rajeev Gupta, Yongfang Wan, Katie L. Moore, Peter R. Shewry
المصدر: Journal of Cereal Science. 107:103531
مصطلحات موضوعية: Zinc, Iron, NanoSIMS, Localisation, Biofortification, Biochemistry, Sorghum grain, Food Science
الوصف: Sorghum is an important source of dietary iron (Fe) and zinc (Zn) in parts of Africa and India, but there is a need to increase their concentrations to meet dietary requirements. Grains of a genetically biofortified sorghum line (Parbhani Shakti) had higher concentrations of Fe and Zn than a control line (M35-1). Analysis at the tissue level by histochemical staining and at the cellular level using NanoSIMS showed that both minerals are concentrated in the aleurone layer and in the scutellum of the embryo, with Zn also being concentrated in the embryonic axis. However, NanoSIMS showed that “hot spots” of 56Fe+ and 64Zn+ were also present in the sub-aleurone and starchy endosperm cells. Most of these hot spots also contained 31P16O+ indicating that the Fe and Zn are present as phytates, as in the aleurone and scutellum cells. Low concentrations of 56Fe+ and 64Zn+ were also observed in the protein matrix of these cells.
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d2abe7f6bea5a6bc75ae4a996a65538Test
https://doi.org/10.1016/j.jcs.2022.103531Test -
9
المؤلفون: Peter R. Shewry, Domenico Lafiandra
المصدر: Journal of Cereal Science. 106:103486
مصطلحات موضوعية: Glutenin polymers, Wheat, food and beverages, Dough properties, Biochemistry, Gluten, Food Science
الوصف: The importance of wheat glutenin polymers in determining the processing quality of wheat is generally accepted. Similarly, genetic and molecular studies have provided detailed information on the sequences of the glutenin subunits and identified associations between individual subunits and either good or poor quality for breadmaking. However, our knowledge of the polymers themselves, including their molecular masses, structures and pathways of synthesis and assembly, remains incomplete and is largely based on studies carried out between 20 and 50 years ago. The current paper therefore reviews this knowledge and identifies priorities for future research which is required to facilitate the use of modern molecular tools to develop improved types of wheat for future requirements
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9acc6d9371d8328e9fd283b9c49d5288Test
https://doi.org/10.1016/j.jcs.2022.103486Test -
10
المؤلفون: Domenico Lafiandra, Peter R. Shewry
المصدر: Journal of Cereal Science. 106:103487
مصطلحات موضوعية: food and beverages, Biochemistry, Food Science
الوصف: The High: The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of their genetics, diversity, and role in quality characteristics has been facilitated by the development of genetic materials and analytical tools. Induced and natural mutants have been used to confirm the importance of the number and location of cysteine residues in modulating the size distribution of the glutenin polymers with the presence of an additional cysteine in the central repetitive domain of the HMW-GS having a negative role on polymer formation. The application of genomics and proteomics the integration of datasets from these technologies have facilitated the identification, cloning and functional analysis of genes encoding novel HMW-GS and LMW-GS and have also allowed the identification of post-translational modifications (PTMs) and elucidated their roles in determining dough quality.
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::008929ba33d80012e723d4c96ee93c20Test
https://doi.org/10.1016/j.jcs.2022.103487Test
