Genome wide association studies (GWAS) of element contents in grain with a special focus on zinc and iron in a world collection of barley (Hordeum vulgare L.)

Genome wide association studies (GWAS) were carried out to map Quantitative Trait Loci (QTL) associated with element contents in the grain using 336 spring barley. Of the elements analyzed, Fe content ranged from 21.9 to 91.0 mg kg⁻¹, Zn from 10.4 to 54.5 mg kg⁻¹, Ba from 0.2 to 8.9, Ca from 186.4 to 977.5, Cu from 1.5 to 9.8, K from 353.2 to 7721.5, Mg from 1049.8 to 2024.2, Mn from 8.1 to 22.9, Na from 55.9 to 627.9, P from 2272.9 to 5428.8, S from 880.7 to 1898.0, Si from 19.1 to 663.2, and Sr from 0.35 to 2.62 mg kg⁻¹. GWAS were carried out using 6519 SNP markers and multiple elements in MLM:PCA + K model in TASSEL software. Population analyses showed two sub-populations, primarily based on row types. GWAS for row types showed association with INTERMEDIUM-C, a modifier gene for lateral spikelet fertility in the 4H chromosome, validating current GWAS approach. GWAS also showed that 2 QTL for Ba, 2 for Ca, 4 for Cu, 11 for Fe, 2 for K, 3 for Mg, 6 for Mn, 4 for Na, 3 for S, 5 for Si, and 3 for Zn were mapped in barley chromosomes. The QTL identified in the current study are valuable for breeding nutrient dense barley cultivars in the future, especially Zn and Fe.     

Detect unique molecular structure associated with physiochemical properties in CDC varieties of oat grain with unique nutrient traits [Feed Type vs. Milling Type] in comparison with barley grain using advanced molecular spectroscopy as a non-destructive biological tool

The objective of this study was to determinate grain unique protein inherent molecular structure that are related physiochemical and nutrient profiles in CDC developed oat varieties [CDC Nasser (Feed Type) and CDC Seabiscuit (Milling Type)] grown in cool climate condition in western Canada in comparison with conventional barley variety of CDC Meredith as a control using advanced molecular spectroscopy. Multivariate analyses, including an agglomerative hierarchical cluster analysis (CLA) and principal component analysis (PCA), were performed to identify protein molecular structural differences among the grains. The results revealed that CDC Seabiscuit contained greater (P < 0.05) protein structural Amide I and II than CDC Nasser and CDC Meredith, while the greater (P < 0.005) structural Amide I to II area and height ratios was detected in CDC Meredith. New oat grains had greater (P < 0.05) β-sheet height than barley grains, however, there was no difference in α-helix to β-sheet ratio values among the varieties. In conclusion, CDC Nasser and CDC Meredith had no difference in protein molecular structural features, while CDC Seabiscuit contains different protein structural characteristics as compared to CDC Meredith grain. The molecular structure features are highly associated with physiochemical and nutrient profiles in grains, which indicate that it also affect nutrient utilization and availability.     

大米粉的猪回肠氨基酸真消化率测定

大米加工副产品大米粉长期以来被添加到米糠中利用，显著降低了其利用率。本试验用三头施以回直肠吻合术猪，采用单因子设计，以大米粉为半纯合日粮，无氮日粮由醋酸纤维素提供粗纤维来测定内源值，测定了大米粉的猪回肠末端氨基酸表观消化率和真消化率。大米粉的回肠末端氨基酸的表观消化率的平均值为76．20％，真消化率的平均值为85.86％。这些数据可为我国氨基酸消化率数据库提供参考，并且可作为以可消化氨基酸为基础配制日粮时的依据。     

Hypernatremia secondary to homemade play dough ingestion in dogs: a review of 14 cases from 1998 to 2001

Objective: To correlate the sodium chloride dosage and the serum sodium concentration to clinical signs, to determine if the dosage of homemade play dough (and, therefore, sodium chloride) is the most reliable way to predict clinical signs and prognosis, and to review previously reported treatment options. Design: Retrospective case series. Animals: Fourteen dogs with a history of homemade play dough ingestion. Procedure: Cases were examined for each animal's signalment including body weight, age, approximate amount of play dough ingested, the estimated sodium chloride dosage, clinical signs, serum sodium concentration, and outcome when available. The literature was reviewed to determine pathophysiology and treatment regimens. Results: Twelve of 14 dogs (86%) that ingested homemade play dough showed clinical signs. Vomiting (9 of 14, 64%), polydipsia, and seizures (4 of 14 each, 29%) were the most common signs followed by polyuria, tremors (3 of 14 each, 21%), and hyperthermia (2 of 14, 14%). The lowest calculated dosage associated with objective clinical signs was 1.9 g/kg. Seizures were reported in all animals with serum sodium levels greater than 180 mEq/L. Conclusions and clinical relevance: Homemade play dough ingestion can be a serious and life‐threatening problem. Many factors can contribute to the toxicity of homemade play dough. This study indicates that the serum sodium concentration is a more reliable indicator of the clinical course of the toxicity rather than the amount of play dough and, therefore, the dosage of sodium chloride ingested. Treatment should be based on a clinical evaluation of the patient and laboratory results, and consists of controlling seizures, reducing serum sodium concentrations slowly, and supportive care.     

Flowability,moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Recently tef is attracting the attention of the modern food industry since it is a gluten-free grain encompassing highly appreciated nutritional advaxntages. As a relatively new raw material, little information on its handling and processing properties is available. Flowability, water sorption characteristics and thermal properties of flours from three Ethiopian tef varieties were studied. Wheat (whole and refined) and rice flours were included as references. Tef flours were less flowable than the reference flours and their flow properties were more sensitive to water activity changes. Tef flours led to sigmoidal sorption isotherms with estimated monolayer water content of 0.053 (BET model) and 0.057 (GAB model) g water/g dry solids. No significant differences among the three tef varieties were observed on their gelatinization enthalpies that were higher than that of wheat and similar to rice. The amylopectin recrystallization extent after 7 days of storage at 4 °C was significantly higher in tef than in wheat flour.     

沙柳木粉液化残渣的结构表征

以多元醇为液化剂(m(聚乙二醇)∶m(丙三醇)=4∶1),浓硫酸为催化剂,对沙柳木粉进行液化试验。将所得的液化产物多次清洗得到不溶液化残渣,应用FTIR、XRD和SEM对液化残渣的化学成分、微观形貌进行表征研究。结果表明:沙柳木粉液化反应分为木粉分解阶段和液化产物缩聚两个阶段;反应30 min后得到的残渣的红外光谱特征峰大致相同。XRD分析表明,残渣中含有大量的Si O2,木粉液化时非结晶区首先被破坏而降解,残渣的结晶度升高;反应后期结晶区发生降解,残渣结晶度略有下降。SEM图像表明,随着反应的进行,残渣由纤维状变为尺寸更小的连在一起的块状堆积物。     

基于EST-SSR和SNP标记的大麦麦芽纯度检测

大麦麦芽作为啤酒酿造的主要原料之一,其纯度决定了麦芽原料的均一性,进而影响加工工艺和啤酒品质。为高效准确地鉴定麦芽纯度,在啤酒企业进行麦芽原料采购和质量监测时提供参考依据。本研究分别利用EST-SSR和SNP标记定性检测了按比例预混的麦芽样品纯度,并利用SNP标记定量检测了4份送检的麦芽盲样纯度。结果表明,EST-SSR标记能定性检测混杂度高于10%的麦芽样品,而SNP标记能够有效鉴定混杂度低至5%的麦芽样品。SNP标记对纯度定量检测的单次抽样的测定值与真实值之间的误差在3%以内。比较发现,本研究所用的两类分子标记均可用于麦芽样品的纯度检测,但基于KASP技术的SNP标记可以满足麦芽纯度的快速定量检测需要。     

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.     

小麦面粉中赭曲霉毒素A的CdSe/ZnS荧光量子点免疫探针检测

构建一种基于荧光量子点免疫探针的小麦面粉中赭曲霉毒素A(OTA)的检测方法。以EDC为活化剂将CdSe/ZnS半导体荧光量子点与OTA单克隆抗体偶联,制备OTA检测探针并评价其检测性能。结果表明:制备的检测探针在3d保存期内具有良好的稳定性。当OTA质量浓度为0.1~0.9μg/L时,检测探针的荧光强度与OTA质量浓度呈线性关系,其相关系数为0.996 3,检出限为0.017 7μg/L。与国标法对照的结果说明,此方法具有可行性。小麦面粉中的加标回收试验结果显示,OTA的回收率为96.0%~102.7%,相对标准偏差不超过4.1%,说明准确性良好。可见,OTA的CdSe/ZnS荧光量子点免疫探针检测方法操作简单、准确度高、结果稳定,有望应用于小麦面粉中OTA的检测。     

Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.