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Concept: Rye


Abstract In response to the suggestion that an increase in the incidence of celiac disease might be attributable to an increase in the gluten content of wheat resulting from wheat breeding, a survey of data from the 20th and 21st centuries for the U.S. was carried out. The results do not support the likelihood that wheat breeding has increased the protein content (proportional to gluten content) of wheat in the U.S. Possible roles for changes in the per capita consumption of wheat flour and the use of vital gluten as a food additive are discussed.

Concepts: Rye, Gluten-free diet, Wheat allergy, Flour, Maize, Coeliac disease, Gluten, Wheat


The domestication and transmission of cereals is one of the most fundamental components of early farming, but direct evidence of their use in early culinary practices and economies has remained frustratingly elusive. Using analysis of a well-preserved Early Bronze Age wooden container from Switzerland, we propose novel criteria for the identification of cereal residues. Using gas chromatography mass spectrometry (GC-MS), we identified compounds typically associated with plant products, including a series of phenolic lipids (alkylresorcinols) found only at appreciable concentration in wheat and rye bran. The value of these lipids as cereal grain biomarkers were independently corroborated by the presence of macrobotanical remains embedded in the deposit, and wheat and rye endosperm peptides extracted from residue. These findings demonstrate the utility of a lipid-based biomarker for wheat and rye bran and offer a methodological template for future investigations of wider range of archaeological contexts. Alkylresorcinols provide a new tool for residue analysis which can help explore the spread and exploitation of cereal grains, a fundamental component of the advent and spread of farming.

Concepts: Cereals, Rye, Poaceae, Oat, Rice, Maize, Wheat, Cereal


Starch in white wheat bread (WB) induces high postprandial glucose and insulin responses. For rye bread (RB), the glucose response is similar, whereas the insulin response is lower. In vitro studies suggest that polyphenol-rich berries may reduce digestion and absorption of starch and thereby suppress postprandial glycemia, but the evidence in humans is limited. We investigated the effects of berries consumed with WB or RB on postprandial glucose and insulin responses. Healthy females (n = 13-20) participated in 3 randomized, controlled, crossover, 2-h meal studies. They consumed WB or RB, both equal to 50 g available starch, with 150 g whole-berry purée or the same amount of bread without berries as reference. In study 1, WB was served with strawberries, bilberries, or lingonberries and in study 2 with raspberries, cloudberries, or chokeberries. In study 3, WB or RB was served with a mixture of berries consisting of equal amounts of strawberries, bilberries, cranberries, and blackcurrants. Strawberries, bilberries, lingonberries, and chokeberries consumed with WB and the berry mixture consumed with WB or RB significantly reduced the postprandial insulin response. Only strawberries (36%) and the berry mixture (with WB, 38%; with RB, 19%) significantly improved the glycemic profile of the breads. These results suggest than when WB is consumed with berries, less insulin is needed for maintenance of normal or slightly improved postprandial glucose metabolism. The lower insulin response to RB compared with WB can also be further reduced by berries.

Concepts: Rye, Flour, Bread, Rye bread, Berries, Wheat, Carbohydrate, Nutrition


Grain protein content in wheat has been shown to be affected by the NAM-B1 gene where the wildtype allele confers high levels of protein and micronutrients but can reduce yield. Two known non-functional alleles instead increase yield but lead to lower levels of protein and micronutrients. The wildtype allele in hexaploid bread wheat is so far mainly known from historical specimens and a few lines with an emmer wheat introgression. Here we report a screening for the wildtype allele in wheats of different origin. First, a worldwide core collection of 367 bread wheats with worldwide origin was screened and five accessions carrying the wildtype NAM-B1 allele were found. Several of these could be traced to a Fennoscandian origin and the wildtype allele was more frequent in spring wheat. These findings, together with the late maturation of spring wheat, suggested that the faster maturation caused by the wildtype allele might have preserved it in areas with a short growing season. Thus a second set consisting of 138 spring wheats of a northern origin was screened and as many as 33 % of the accessions had the wildtype allele, all of a Fennoscandian origin. The presence of the wildtype allele in landraces and cultivars is in agreement with the use of landraces in Fennoscandian wheat breeding. Last, 22 spelt wheats, a wheat type previously suggested to carry the wildtype allele, were screened and five wildtype accessions found. The wildtype NAM-B1 accessions found could be a suitable material for plant breeding efforts directed towards increasing the nutrient content of bread wheat.

Concepts: Rye, Wild type, Common wheat, Allele, Gene, Emmer, Spelt, Wheat


Deoxynivalenol, T-2 and HT-2 toxins are mycotoxins frequently occurring in cereals and cereal-based products along with their conjugated forms. In this paper, we provide insights into the fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside derivatives during bread making, using naturally contaminated wheat flour. High-resolution mass spectrometry was used to assess the extent of degradation of the three mycotoxins during bread baking and to identify some glucoside conjugates, namely deoxynivalenol, T-2 and HT-2 mono-glucosides, detected both in the flour and in the respective breads. Our findings show deoxynivalenol’s levels markedly increased upon baking, whereas those of HT-2 and T-2 toxins were decreased in the final bread with special regard to the T-2 toxin.

Concepts: Cake, Staple food, High performance liquid chromatography, Chromatography, Rye, Bread, Flour, Wheat


The influence of wheat flour type (refined (RWF)/whole (WWF)) on bread crust aroma was investigated. Differences were characterized by aroma extract dilution analysis and quantified utilizing stable isotope surrogate standards. For RWF breads, five aroma compounds were higher in concentration, 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone, by 4.0-, 3.0-, 2.1-, 1.7-, and 1.5-fold, respectively, whereas three compounds were lower, 2-ethyl-3,5-dimethylpyrazine, (E,E)-2,4-decadienal, and (E)-2-nonenal by 6.1-, 2.1-, and 1.8-fold, respectively. A trained sensory panel reported the perceived aroma intensity of characteristic fresh refined bread crust aroma was significantly higher in RWF compared to WWF crust samples. Addition of 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone to the WWF crust (at concentrations equivalent to those in the RWF crust) increased the intensity of the fresh refined bread crust aroma attribute; no significant difference was reported when compared to RWF crust. The liberation of ferulic acid from WWF during baking was related to the observed reduction in these five aroma compounds and provides novel insight into the mechanisms of flavor development in WWF bread.

Concepts: Refined grains, Staple food, Cake, Rye, Aroma compound, Bread, Wheat, Flour


The effect of gelatinization on the analysis of phenolic acids from wheat bran, whole-wheat, and refined flour samples was investigated using two extraction procedures, namely, ultrasonic (UAE) and microwave (MAE). The total phenolic acid (TPA) quantity in wheat bran (2711-2913μg/g) was significantly higher than the whole (664-715μg/g) and refined wheat (109-112μg/g) flour samples by both extraction methods as analyzed by liquid chromatography mass spectrometry. The recovery of phenolic acids from the spiked wheat bran sample was higher than from either the whole or refined wheat flour samples by both extraction procedures. The recovery of TPA (74-89%) from whole and refined wheat flours by MAE was significantly lower than that of UAE (90-98%). This difference was attributed to the gelatinization of starch present in the wheat flours caused by MAE. Gelatinization reduces the extractability of phenolic acids from wheat flour samples. Furthermore, both spectrometric assays (total phenolic content and radical scavenging capacities) showed similar trend as compared to LC-MS analyses.

Concepts: Pasta, Staple food, Rye, Bread, Starch, Flour, Maize, Wheat


In numerous countries, Gaeumannomyces species, within the Magnaporthaceae family, have previously been implicated in the suppression of take-all root disease in wheat. A UK arable isolate collection (n= 47) was gathered and shown to contain Gaeumannomyces hyphopodioides and an unnamed Magnaporthaceae species. A novel seedling pot bioassay revealed both species had a similar ability to colonise cereal roots, however rye (Secale cereale) was only poorly colonised by the Magnaporthaceae species. To evaluate the ability of 40 elite UK winter wheat cultivars to support soil inoculum of beneficial soil dwelling fungi, two field experiments were carried using a naturally infested arable site in south-east England. The elite cultivars grown in the first wheat situation differed in their ability to support G. hyphopodioides inoculum, measured by colonisation on Hereward as a subsequent wheat in a seedling soil core bioassay. In addition, the root colonisation ability of G. hyphopodioides was influenced by second wheat cultivar choice. Nine cultivars supported the colonisation of the beneficial root fungus. Our findings provide evidence of complex host genotype-G. hyphopodioides interactions occurring under field conditions. This new knowledge could provide an additional soil-based crop genetic management strategy, to help combat take-all root disease.

Concepts: Colonialism, Plant, Plant breeding, Triticeae, Colonization, Cereal, Rye, Wheat


Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms.

Concepts: Avicenna, Rye, Rye bread, The Canon of Medicine, Constipation, Flatulence, Bread, Irritable bowel syndrome


The fungal genus Rhynchosporium (causative agent of leaf blotch) contains several host-specialised species, including R. commune (colonising barley and brome-grass), R. agropyri (couch-grass), R. secalis (rye and triticale) and the more distantly related R. orthosporum (cocksfoot). This study used molecular fingerprinting, multilocus DNA sequence data, conidial morphology, host range tests and scanning electron microscopy to investigate the relationship between Rhynchosporium species on ryegrasses, both economically important forage grasses and common wild grasses in many cereal growing areas, and other plant species. Two different types of Rhynchosporium were found on ryegrasses in the UK. Firstly, there were isolates of R. commune that were pathogenic to both barley and Italian ryegrass. Secondly, there were isolates of a new species, here named R. lolii, that were pathogenic only to ryegrass species. R. lolii was most closely related to R. orthosporum, but exhibited clear molecular, morphological and host range differences. The species was estimated to have diverged from R. orthosporum ca. 5735 years before the present. The colonisation strategy of all of the different Rhynchosporium species involved extensive hyphal growth in the sub-cuticular regions of the leaves. Finally, new species-specific PCR diagnostic tests were developed that could distinguish between these five closely related Rhynchosporium species.

Concepts: Pooideae, Leaf, Scanning electron microscope, Electron, Rye, Cereal, DNA, Poaceae