Wheat roots composition

Pyridazinone effects on phospholipids also provide information relative to phospholipid biosynthesis. The similarity in fatty acid composition of PC and PE in the absence of BASF 13 338 and their equivalent response to treatment suggest that the biosynthesis of phospholipids in wheat roots is not specific with respect to acyl chains. 

Fatty acid composition of phosphatidyl choline and phosphatidyl ethanolamine of wheat roots (12). 

Banas, A., Johansson, I., Stenlid, S. and Stymne, S. (1993a) The effect of haloxyfop and alloxydim on growth and fatty acid composition of wheat roots, Swedish J. Agric. Res. 23, 55-65. 

DIBOA was also found in aqueous extracts of rye pollen [64] and it was identified as a component of root exudates from rye (0.7 - 25 pmol / kg fresh weight). However, DIBOA contents in rye exudates differ considerably depending on cultivars (cv. Forrajero Blaer 25 pmol / kg fr wt cv. Tetra Blaer 0.07 pmol / kg fr. wt.). Interestingly, wheat cultivars tested did exude neither DIBOA nor DIMBOA, although roots of the wheat cultivar Alifen contained similar amounts of DIBOA than present in roots of rye cultivars [175]. On the other hand, benzoxazinones have not only been isolated isolated from rye but also from wheat and com exudates [68,176]. Possibly, the developmental stage and plant fitness regulate the composition of root exudate constituents. 

Taken into account that Secale cereale, for instance, exudes DIBOA, which is converted to BOA, root colonizing bacteria may perform 2-aminophenol production, resulting in phenoxazinones, compounds that probably influence the species composition of micro-organisms within the rhizosphere. On the other hand, hydroxamic acid free species coexisting with rye or wheat can have an advantage when 2-aminophenol producing... 

TABLE 1. The effect of salicylic acid (SAL) and salicylhydroxamic acid (SHAM) on fatty acid composition in root tips of wheat seedlings and detached linseed cotyledons... 

Plant protein sources provide 65% of the world s supply of protein, with cereal grains (47%) and pulses, nuts and oilseeds (8%) as the other major sources. Of the cereals, wheat (43%), rice (39%) and maize (12%) are the main contributors. Other limited sources of plant protein are fruits, leaves, tubers and other parts of plants included under the terms fruits, vegetables or root crops. Plant protein sources can differ from animal protein sources in terms of digestibility, amino acid composition, the presence of antinutritional (such as enzyme inhibitors) and toxic factors (e.g. saponins, cyanogens and lectins), which adversely influence protein digestibility, nutritional value and food safety. 

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