Cereal fractions

Kilmartin et al. (2006) 7 CD subjects Immune response of gliadin-reactive mucosal T cell lines to wheat, barley, rye, and oat-related cereals All 5 T cell lines demonstrated immunoreactivity to protein fractions from 4 related cereals Some cell lines reactivity to wheat, barley, and rye was evident only when cereal fractions were pretreated with tTG Confirms similar T cell antigenic reactivity of 4 related cereals... 

Moron, B., Cebolla, A., Manyani, H., Alvarez-Maqueda, M., Megias, M., Thomas Mdel, C., Lopez, M. C., and Sousa, C. (2008). Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide. Am. ]. Clin. Nutr. 87, 405M14. 

KAHLON T s, CHOW F I (1997) Hypocholesterolemic effect of oat, rice and barley dietary fibers and fractions. Review. Cereal World, 42(2) 86-92. 

This study was supported by UK. Ministry of Agriculture, Fisheries and Food for the LINK Collaborative Programme(Multi-use Approach to Cereal Straw Fractionation Using Thermomechanical Pulping) in Crops for Industrial Use under Agreement CSA 2054. 

Pendlington aw, Meuree-Vanlaethem N, Brookes A (i<)g6) The Method Specific Certification of the Mass Fraction of Dietary Fibre in Lyophilised Haricot Beans, Carrot, Apple, Full Fat Soya Flour and Bran Breakfast Cereal Reference Materials CRMs 514, 515, 516, 317 and 518. European Commission Report EUR 17451 EN, Luxembourg. 

Cereal proteins when classified by the Osborne sequential extraction method yield four different classes albumins, which are water soluble, globulins, which are soluble in salt solutions, prolamins, which are soluble in alcohol-water mixtures, and glutelins, which are soluble in dilute acid or alkali. Chen and Bushuk added a fifth fraction by dividing the glutelin into two fractions, one soluble in dilute (0.05 m) acetic acid and the other insoluble in this reagent.5... 

Nuruzzaman H, Lambers H, Bolland MDA, Veneklaas EJ (2006) Distribution of carboxylates and acid phosphatase and depletion of different phosphorus fractions in the rhizosphere of a cereal and three grain legumes. Plant Soil 281 109-120 Olde Venterink H, Wassen MJ, Belgers JDM, Verhoeven JTA (2001) Control of environmental variables on species density in fens and meadows importance of direct effects and effects through community biomass. J Ecol 89 1033-1040. doi http //www.blackwell-synergy.com/ doi/abs/10.111 l/j.1365-2745.2001.00616.x... 

Hojilla-Evangelista, M.P., Johnson, L.A., and Myers, D.J. 1992. Sequential extraction processing of flaked whole com Alternative com fractionation technology for ethanol production. Cereal... 

Most of the applications of HPLC for protein analysis deal with the storage proteins in cereals (wheat, corn, rice, oat, barley) and beans (pea, soybeans). HPLC has proved useful for cultivar identihcation, protein separation, and characterization to detect adulterations (illegal addition of common wheat flour to durum wheat flour) [107]. Recently Losso et al. [146] have reported a rapid method for rice prolamin separation by perfusion chromatography on a RP POROS RH/2 column (UV detection at 230nm), sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), and molecular size determination by MALDl-MS. DuPont et al. [147] used a combination of RP-HPLC and SDS-PAGE to determine the composition of wheat flour proteins previously fractionated by sequential extraction. 

Vitamin deficiency of Bj leads to the disease known as Beriberi. However, nowadays in the Western hemisphere, vitamin Bj deficiency is mainly found as a consequence of extreme alcoholism. In fact, the vitamin absorption by the gut is decreased and its excretion is increased by alcohol. Alcohol also inhibits the activation of vitamin Bj to its coenzyme form, thiamine pyrophosphate ester (TPP). There is no evidence of adverse effects of oral intake of thiamine [417]. The main food sources of vitamin Bj are lean pork, legumes, and cereal grains (germ fraction). It is soluble in water and stable at higher temperature and at pH lower than 5.0, but it is destroyed rapidly by boiling at pH 7.0 or above. 

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