Determining the Impact of Genotype × Environment on Oat Protein Isolate Composition Using HPLC and LC-MS Techniques.

The effect of genotype and environment on oat protein composition was analyzed through size exclusion-high-performance liquid chromatography (SE-HPLC) and liquid chromatography-mass spectrometry (LC-MS) to characterize oat protein isolate (OPI) extracted from three genotypes grown at three locations in the Canadian Prairies. SE-HPLC identified four fractions in OPI, including polymeric globulins, avenins, glutelins, and albumins, and smaller proteins. The protein composition was dependent on the environment, rather than the genotype.

Oat protein modulates cholesterol metabolism and improves cardiac systolic function in high fat, high sucrose fed rats.

Oats are recognized to provide many health benefits that are mainly associated with its dietary fibre, β-glucan. However, the protein derived from oats is largely understudied with respect to its ability to maintain health and attenuate risk factors of chronic diseases. The goal of the current study was to investigate the metabolic effects of oat protein consumption in lieu of casein as the protein source in high fat, high sucrose (HF/HS) fed Wistar rats.

Health Benefits of Cereal Grain- and Pulse-Derived Proteins.

Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally balanced diet. Additionally, pulses and whole grains contain many bioactive compounds such as dietary fibre, resistant starch, phenolic compounds and mono- and polyunsaturated fatty acids that are known to combat chronic disease. Notably, recent research has demonstrated that protein derived from pulse and whole grain sources contains bioactive peptides that also possess disease-fighting properties.

Effects of pre-harvest glyphosate use on protein composition and shikimic acid accumulation in spring wheat.

During wheat cultivation, glyphosate-based herbicides are recommended to be applied a week prior to harvest during the ripe stage of physiological maturity. However, some grains may not be at this physiological stage due to non-uniform maturation within the field. The goal of this study was to determine the effect of glyphosate-based herbicide timing on the chemistry of wheat gluten proteins and shikimic acid accumulation.

Pre-harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest.

The objective of this study was to determine if the pre-harvest glyphosate application time affects the chemistry of wheat starch. Glyphosate was sprayed at the ripe stage (recommended) and the soft dough stage (early application) of hard red spring wheat. Wheat kernel samples were collected before application and every 3 days until harvest, after which different starch characteristics were analyzed.

Preharvest Glyphosate Application during Wheat Cultivation: Effects on Wheat Starch Physicochemical Properties.

Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard).

Celiac Antigenicity of Ancient Wheat Species.

Ancient grains have gained renewed interest in the last few years due to their perceived nutritional benefits. The goal of this study was to examine the presence of celiac epitopes in different ancient grains and determine differences in the gliadin protein profile of such grains. To investigate celiac epitopes, an untargeted mass spectrometric method was used, and the gliadin protein profile was studied using reverse phase-HPLC.

Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars.

Celiac disease (CD) develops in genetically susceptible individuals as a result of ingesting gluten-forming proteins found in cereals, such as wheat (Triticum aestivum L.), rye (Secale cereale L.) and barley (Hordeum sativum L.