Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours.

Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses.

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.

While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.

Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?

This paper is the first to study whether and how interactions between puroindolines (PINs) and lipids affect bread loaf volume (LV). Flour from near-isogenic wheat lines differing in PIN haplotype and lipases were used in bread making. That lipase impact on LV strongly depended on the flour used supported the hypothesis that PINs modify the impact of enzymatic lipid hydrolysis on LV.

Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products.

Lipids are only minor wheat flour constituents but play major roles in bread making (BM). Here, the importance of a well-balanced lipid population in BM was studied by applying a lipase from Fusarium oxysporum in the process. Monogalactosyldiacylglycerols and N-acyl phosphatidylethanolamines were the most accessible lipase substrates.

Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.

Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration and yield, also when combined with a xylanase with hydrolysis specificity toward water-extractable arabinoxylan.

ESX1 mRNA expression in seminal fluid is an indicator of residual spermatogenesis in non-obstructive azoospermic men.

Study Question: Is the presence of ESX1 mRNA in seminal fluid (SF) an indicator of residual spermatogenesis in men with non-obstructive azoospermic (NOA)?

Summary Answer: ESX1 mRNA in SF is a suitable molecular marker for predicting the presence of residual spermatogenesis in testis.

What Is Known Already: ESX1 is an X-linked homeobox gene whose expression in testis is restricted to germ cells. We previously reported, in the testicular biopsies from azoospermic men, a positive correlation between the presence of ESX1 mRNA and residual spermatogenesis.