ライフサイエンスコーパス: rye

1 m Thinopyrum intermedium and Secale cereale (rye).

2 species of the Triticeae (wheat, barley, and rye).

3 g secondary metabolites typical to wheat and rye.

4 well as in homologous proteins in barley and rye.

5 sed, besides other cereals such as wheat and rye.

6 ast populations utilizing wheat, barley, and rye.

7 y dietary gluten found in wheat, barley, and rye.

8 estine induced by dietary wheat, barley, and rye.

9 at gluten and similar proteins in barley and rye.

10 he group 4 chromosomes of wheat, barley, and rye.

11 ation and composition of storage proteins in rye.

12 to a locus (T) analogous to the S5 locus of rye.

13 besides bread wheat also includes barley and rye.

14 cs and had greater antioxidant activity than rye.

15 omoploid hybrid speciation was found only in rye.

16 enomic Th. intermedium DNA hybridised to the rye 1RS chromatin under high stringency conditions, indi

17 The newly described rye 1RS chromatin, transmitted from early in the pedigre

18 slocations that replace portions of 1BS with rye 1RS.

19 thy against dietary gluten present in wheat, rye and barley and is one of the most common lifelong fo

20 Regarding colour, both rye and barley flours when subjected to jet milling beca

21 ten protein types (GPT) isolated from wheat, rye and barley flours.

22 creased the amount of damaged starch in both rye and barley flours.

23 served syntenic linkage blocks making up the rye and barley genomes were defined in comparison to mod

24 g sequences from the Triticum/Aegilops taxa, rye and barley including the A, D, C, H, M, N, R, S, and

25 ngested wheat gluten and related proteins of rye and barley that leads to inflammation, villous atrop

26 eat gliadins (as well as related proteins in rye and barley) and is strongly associated with HLA-DQ2

27 Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions.

28 d to other gluten-containing cereals such as rye and barley.

29 ed by wheat gluten and related proteins from rye and barley.

30 taminated with gluten-rich kernels of wheat, rye and barley.

31 proteins (including gluten) with barley and rye and can also be processed with these grains, some cl

32 fungal community compositions, while cereal rye and forage radish monocultures had unique Core OTU c

33 bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nu

34 ogenetically related cereals, namely barley, rye and oat with high level of confidence.

35 of 93 organic cereal samples (wheat, barley, rye and oat) were collected from Italy.

36 e in the sample vessels containing crowns of rye and oat, respectively.

37 dial infarction and suggest that the cereals rye and oats might especially hold a beneficial effect.

38 the specific cereal species were considered, rye and oats, but not wheat, were associated with lower

39 bread wheat, spelt, einkorn, emmer, barley, rye and oats.

40 om wheat but also from other cereals such as rye and oats.

41 The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads.

42 ies with cinnamon, cumin, fenugreek, ginger, rye and turmeric can be ignored because in common mustar

43 were obtained with cumin, fenugreek, ginger, rye and turmeric.

44 identify compound groups that differentiate rye and wheat breads.

45 o find a simple way to differentiate between rye and wheat flour and their mixtures by using the kine

46 have been identified to discriminate between rye and wheat flour and their mixtures.

47 robiological analysis, comparing the refined rye and wheat flours, the counting in the analysed micro

48 , the water content and type of molecules in rye and wheat mixtures used in Romanian bread making hav

49 eous detection of barley, maize, oats, rice, rye and wheat proteins in meat products was developed.

50 More proximal sequences common to rye and wheat, the short tandem-repeat pSc119.2 and rDNA

51 ing (white wheat, wholemeal wheat, spelt and rye) and four gluten-free (chick pea, lupin, buckwheat,

52 elgrass), the Triticeae (wheat, barley, oat, rye), and Arabidopsis.

53 Gluten from wheat, rye, and barley can trigger IgE-mediated allergy or Celi

54 flour spiked with 200mg/kg hydrolyzed wheat, rye, and barley flour.

55 ad comparable levels of reactivity to wheat, rye, and barley peptides as T-cell clones from adults wi

56 d glutamine-rich gluten peptides from wheat, rye, and barley persist in the intestinal lumen and elic

57 f gluten-containing grains (including wheat, rye, and barley) in genetically susceptible individuals.

58 -free diet that requires avoidance of wheat, rye, and barley, although there is potential for other t

59 recoveries were obtained in 200mg/kg wheat, rye, and barley-spiked corn flour thermally processed at

60 tion of the storage proteins found in wheat, rye, and barley.

61 n a gluten-free diet (GFD), excluding wheat, rye, and barley.

62 ry gluten, a protein complex found in wheat, rye, and barley.

63 as cell air-water (A-W) interfaces in wheat, rye, and oat bread making.

64 different whole-grain cereals (e.g., wheat, rye, and oats) has been sparse.

65 whole grain and whole-grain species (wheat, rye, and oats) were estimated.

66 ecies, including rice, maize, wheat, barley, rye, and oats.

67 at gliadin and related proteins from barley, rye, and possibly other food grains.

68 proteins from Arabidopsis, B. napus, wheat, rye, and tomato revealed the presence of conserved amino

69 Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals th

70 the primary amino acid sequences of wheat-, rye-, and barley-derived proteins included many single-r

71 e used a novel method of in vitro culture of rye anthers combined with fluorescent in situ hybridizat

72 nd alpha-1,2-galactoarabinose (Gal-Ara) from rye arabinoxylan (RAX).

73 mily 5 (GH5) was used to hydrolyse wheat and rye arabinoxylan, and the product profile showed that it

74 Insight into solubilisation mechanisms of rye arabinoxylans during breadmaking is important for un

75 B chromosomes, we show that B chromosomes of rye are rich in gene-derived sequences, allowing us to t

76 -40k secalins, which occur in non-transgenic rye as monomers, are incorporated into these polymeric s

77 The origin of rye B chromosomes occurred an estimated approximately 1.

78 We compared these gene-like fragments of the rye B with their ancestral A-located counterparts and co

79 complex mixture of proteins found in wheat, rye, barley and oats that pose a health risk to people a

80 ds, lunasin was also found in cereal (wheat, rye, barley and Triticale), Solanum and amaranthus seeds

81 GG1-related antigens were found in rye, barley, and spelt but not in oat, rice, or maize.

82 flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was in

83 fferent types of cereal (rice, wheat, maize, rye, barley, oat, spelt and sorghum) and cereal products

84 E cross-reactivity with related allergens in rye, barley, oat, spelt, and rice, and induced specific

85 products, either unprocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice)

86 75) and non-GF labelled foods, without wheat/rye/barley on the ingredient label (186), were analysed

87 me-wide high-density comparative analysis of rye/barley/model grass genome synteny.

88 The soaking and boiling of three rye-based breakfast cereals resulted in considerable cha

89 Of the wheat beers 22 samples and all of the rye beers contained benzoxazinoids, or their breakdown p

90 tween different wheat beers, and compared to rye beers the chemical diversity of benzoxazinoids was h

91 of major benzoxazinoids in 32 wheat and four rye beers.

92 l in wheat beers and from 5.6 to 31.6mg/l in rye beers.

93 or white wheat bread enriched with fermented rye bran (WW+RB), following a 4-wk rye-free period with

94 ity of a lipid-based biomarker for wheat and rye bran and offer a methodological template for future

95 Intake of rye bran and wheat aleurone decreases colonic serotonin

96 These results show that a rye bran extract containing ARs can function as a radica

97 The antioxidant activity of rye bran extract containing ARs was investigated in an o

98 upplemented with different sources of fiber (rye bran flour, ground wheat aleurone, or powdered cellu

99 in the colonic tissue of mice that consumed rye bran or wheat aleurone compared with cellulose (P <

100 ly at appreciable concentration in wheat and rye bran.

101 Rye bread (in men and women) and oatmeal (in men) were a

102 design, where 15 adults consumed wholegrain rye bread (WGR) or white wheat bread enriched with ferme

103 eds, sesame products, rye grains, rye flour, rye bread and flax seeds were extracted by sonication wi

104 n the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat b

105 trate a successful methodology for enhancing rye bread quality.

106 Specifically, rye bread samples were characterized by a greater releas

107 s. hydrolyzed) in the structure formation of rye bread was examined using a model bread.

108 Sourdough fermentation of rye bread was found to have a greater impact on resistan

109 al rye bread, endosperm rye bread, endosperm rye bread with added gluten and wheat bread.

110 ads: white-wheat bread low in dietary fiber, rye bread with whole-rye kernels, and 2 white-wheat brea

111 ditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of w

112 s masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with added gluten and whe

113 Fifteen participants masticated whole-meal rye bread, endosperm rye bread, endosperm rye bread with

114 sult in a product closely resembling typical rye bread, even if arabinoxylan was modified (by cross-l

115 egetables, legumes, nuts, tofu, rice, pasta, rye bread, red wine, and fish) was inversely associated

116 rry juice, dried bilberries, and lingonberry rye bread.

117 c and intestinal dialysate respectively) and rye breads (4.16CI/mL and 2.46CI/mL for gastric and inte

118 Finnish sourdough rye breads were notably high in their 2-hydroxy-N-(2-hyd

119 ns were degraded rapidly in sesame seeds and rye but not in flax seeds.

120 ion' were constructed for wheat, barley, and rye by combining mapping information from 16, 11, and 12

121 icity different from Sr31 and other genes on rye chromosome 1RS, and is effective against the broadly

122 mes, with the largest parts corresponding to rye chromosomes 3R and 7R.

123 t of sensitivity to MNase was detected along rye chromosomes.

124 water reaction rates well correlate with the rye content in the flour mixtures, especially at higher

125 durum wheat, bread wheat, barley, oat, rice, rye, corn and triticale.

126 Nevertheless, they were highly affected by rye cultivar used for breadmaking.

127 od was exemplified using two mango and three rye cultivars, and the results were compared to previous

128 d to analyze the gene expression patterns in rye cv Blanco root tips under Al stress.

129 The rye defects were not specific to this YGP1 response as t

130 Lipids at wheat and rye DL stabilized A-W interfaces impair interactions bet

131 nd transglutaminase has a positive impact on rye dough and bread characteristics; the findings in thi

132 For rye dough structure, it is hypothesised that the presenc

133 nds of processes that occur during baking of rye dough, and also to investigate which compounds are m

134 volume rise of 10.67%, compared to standard rye dough.

135 mains embedded in the deposit, and wheat and rye endosperm peptides extracted from residue.

136 on from wildtype (L22) as well as transgenic rye expressing 1Dy10 (L26) or 1Dx5 and 1Dy10 (L8) and we

137 Germinated sorghum and rye extracts inhibited (p<0.05) alpha-glucosidase activi

138 were the most significant fibre fractions in rye flakes, and beta-glucan in oat flakes, cellulose and

139 For rye flakes, the pattern of these benzoxazinoids was diff

140 This study investigated rye flavone profile as influenced by phenotype (grain co

141 Rye flavones (range 57-137 mug/g) were dominated by O-gl

142 rgen-specific IgE tests with whole wheat and rye flour extracts remain mandatory because of superior

143 Rye flour has poor bread-making quality, despite the ext

144 aused by intranasal exposure to wheat and/or rye flour in bakery workers.

145 browning in ginger cake formulated with dark rye flour may suggest that this product is the healthies

146 uggesting their potential role as markers of rye flour occurrence in cereal-based foods.

147 In one of the analyzed rye flour samples ochratoxin A was determined at level 1

148 ed for 9 components, and cross-reactivity to rye flour was proved for 18 components.

149 scores showed that breads with 25% of whole rye flour were highly accepted regardless of the inclusi

150 e components was inhibited with wheat flour, rye flour, and grass pollen.

151 d sesame seeds, sesame products, rye grains, rye flour, rye bread and flax seeds were extracted by so

152 ent manufacturers (n = 3-5) for wheat flour, rye flour, soy, cow hair/dander, storage mites (Tyrophag

153 s was still lower than the AUC for wheat- or rye flour-specific IgE (AUC = 0.89 or 0.88, respectively

154 and the aerobic plate counting for the whole rye flour.

155 its precursor 1,2-N-methylpipecolic acid in rye flour.

156 able counterparts (WU-AX) were isolated from rye flours and resulting breads.

157 rized fractions revealed that the transgenic rye flours contained a significantly lower proportion of

158 s is the first characterization of wheat and rye flours for Portuguese consumers.

159 Finer barley and rye flours were produced by jet milling at two feed rate

160 Seven types of wheat and rye flours were studied regarding their physical and che

161 potential of germinated barley, sorghum and rye for the development of effective physiologically bio

162 fermented rye bran (WW+RB), following a 4-wk rye-free period with white wheat bread (WW).

163 Interestingly, three of the RYE genes encoded the Ssn/Srb proteins, Srb9p, Srb10p, a

164 These data indicated that the RYE genes might encode important regulators of yeast cel

165 22,426 or 72% of the detected set of 31,008 rye genes.

166 Six major translocations shaped the modern rye genome in comparison to a putative Triticeae ancestr

167 egree of AX solubilisation depends mainly on rye genotype used, determining combined effect of enzyma

168 pacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed.

169 Therefore, traditional rye ginger cakes can be considered as an example of a he

170 composition and antioxidative properties of rye ginger cakes during their shelf-life were investigat

171 Some binding was observed with rye glucuronoarabinoxylan in presence of calcium chelati

172 s from mango peels (Mangifera indica L.) and rye grains (Secale cereale L.).

173 ed and heated sesame seeds, sesame products, rye grains, rye flour, rye bread and flax seeds were ext

174 umulation in earthworms (Eisenia fetida) and rye grass (Lolium multiflorum) roots.

175 for similar viruses being present in annual rye grass (Lolium rigidum), perennial rye-grass (Lolium

176 2W significantly improved ARC symptoms after rye grass allergen challenge in an EEU with an acceptabl

177 We identified the major antigenic epitope of rye grass allergen Lol p 1 in HLA-DRB1*0401 individuals

178 Thus, our results suggest that rye grass allergen-specific T cells in DR*0401 nonallerg

179 T cells in the peripheral blood of DRB1*0401 rye grass allergic individuals after ex vivo expansion w

180 RSSs) after posttreatment challenge (PTC) to rye grass in an environmental exposure unit after 1 inte

181 After a 4-day baseline challenge to rye grass in the environmental exposure unit (EEU), subj

182 In contrast, we were unable to detect rye grass tetramer-positive cells in cultures from HLA-D

183 annual rye grass (Lolium rigidum), perennial rye-grass (Lolium perenne) and meadow fescue (Festuca pr

184 ck-grass (Alopecurus myosuroides) and annual rye-grass (Lolium rigidum) is a global problem leading t

185 In both annual rye-grass and black-grass, MHR was also associated with

186 ptible populations of black-grass and annual rye-grass for the presence of endophytes.

187 es between plants from the global major weed rye-grass sensitive or resistant to the acetolactate-syn

188 Samples containing rye had larger amounts of Bx (143-3560microg/g DM) than

189 A protein called RYE has a central role in the regulation of sleep.

190 its regional importance, genome analysis of rye has lagged behind other cereals.

191 substantial amounts of total phenolics with rye having significantly higher content compared with th

192 ence and structure similarities of wheat and rye HMW-GS.

193 homolog of dTAF6), sa (homolog of dTAF8) and rye (homolog of dTAF12).

194 cereal proteins: gluten in wheat, secalin in rye, hordein in barley, and to a lesser extent avenin in

195 formation of the telomere bouquet in a wheat-rye hybrid both experimentally and using mathematical mo

196 Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed.

197 Here we report that--in wheat-rye hybrids where homologues are absent--Ph1 affects nei

198 with dTAF12 and dTAF4 did not interact with rye in a bacterial co-expression assay.

199 -soluble proteins (prolamines) of barley and rye in genetically susceptible subjects.

200 -soluble proteins (prolamines) of barley and rye in genetically susceptible subjects.

201 ng quality were introduced into a homozygous rye inbred line by the biolistic gene transfer.

202 Experiments in wheat and rye indicated that similar regulatory mechanisms occurre

203 0 ratio, biomarkers of whole-grain wheat and rye intake and relative whole-grain rye over whole-grain

204 Wholegrain rye intake decreases plasma serotonin in healthy adults

205 ditional analyses with whole-grain wheat and rye intake estimated from food-frequency questionnaires

206 as to characterize the effects of wholegrain rye intake on circulating metabolites in a human interve

207 ations, a biomarker of whole-grain wheat and rye intake, both separately and in combination (Howe's s

208 .376) and a biomarker related to whole-grain rye intake, namely the ratio of alkylresorcinol C17:0 to

209 Total whole-grain wheat and rye intake, reflected by alkylresorcinols in plasma, was

210 rve as a biomarker for whole grain wheat and rye intake.

211 be biomarkers of whole grain (WG) wheat and rye intakes.

212 Cycling of RYE is independent of a functional circadian clock, but

213 e high proportion of flavone-O-glycosides in rye is of interest due to their known higher bioavailabi

214 luten contamination (i.e., wheat, barley and rye kernels) during gluten-free (GF) oat production.

215 d low in dietary fiber, rye bread with whole-rye kernels, and 2 white-wheat breads supplemented with

216 ns was significantly increased in transgenic rye (L26) and more than tripled in transgenic rye (L8) c

217 ye (L26) and more than tripled in transgenic rye (L8) compared to wildtype (L22).

218 icate that the expression of wheat HMW-GS in rye leads to a high degree of polymerization of transgen

219 rtant monocot species such as wheat, barley, rye, Lolium, etc.

220 Introduction of rye <7.0 months decreased the risk of sensitization to b

221 t work shows that beers brewed from wheat or rye malts, in addition to barley malts, contain benzoxaz

222 uggests that whole-grain intake dominated by rye may be favorable for T2D prevention.

223 ); beta-rubromycin did not inhibit growth on rye media, sporangium formation, zoospore release, cyst

224 me clinicians have suggested that barley and rye might also trigger EoE as a result of cross-reaction

225 the protein extracts obtained from wheat and rye mix breads, protein extract of rye mix flour exhibit

226 wheat and rye mix breads, protein extract of rye mix flour exhibited TIA.

227 es were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, brea

228 upt the control of normal growth because the rye mutants are unable to enter into a normal stationary

229 ted genes were significantly elevated in the rye mutants during log phase growth.

230 ng state and have identified a collection of rye mutants that exhibit a defective transcriptional res

231 These rye mutants were isolated on the basis of defects in the

232 taine were present only in flours of barley, rye, oat, durum wheat, winter wheat, Triticum dicoccum a

233 Novel rye, oat, sorghum and millet breads based on the blend o

234 al and hydrothermal pretreatments of flours (rye, oat, sorghum and millet).

235 00 ng g(-1) in cereal flours of wheat, corn, rye, oats and barley.

236 Early introduction of wheat, rye, oats, and barley cereals; fish; and egg (respective

237 Introduction of wheat, rye, oats, or barley at 5 to 5.5 months was inversely as

238 tive for alien chromatin (Th. intermedium or rye) on chromosome 1B.

239 e stronger, firmer and more elastic than the rye ones.

240 ls, a group that includes wheat, barley, and rye, only the dosage-dependent and highly pleiotropic Q

241 Prolamins of wheat, barley and rye, or gluten protein, can cause coeliac disease in ind

242 ost hoc analysis, dark breads such as wheat, rye, or pumpernickel were associated with a lower risk o

243 Levels of RYE oscillate in light-dark cycles and peak at times of

244 e thermal output went down to -194 microW in rye over the 4-d period; this negative thermal activity

245 heat and rye intake and relative whole-grain rye over whole-grain wheat intake, respectively, and the

246 sorcinols C17 and C19 (whole-grain wheat and rye) (P-raw = 0.003 and 0.011), eicosapentaenoic acid (f

247 Five endogenous metabolites and 15 rye phytochemicals associated with WGR intake were ident

248 high polymerized allergen extract of a grass/rye pollen mixture have been evaluated in a randomized,

249 t properties of colored rice, wheat bran and rye products.

250 The soaking of pearled rye promoted the conversion of DIBOA-glc-hexose into DIB

251 r level (6%) together with larger amounts of rye protein (3% or 6%).

252 cross-contamination among wheat, barley, and rye proteins (including gluten); assess common practices

253 The nht, mia, sa and rye proteins contain histone fold domain dimerization mo

254 The nht and rye proteins interact structurally when co-expressed in

255 ed clones were specific to wheat, barley and rye proteins.

256 Cloning of rye reveals that it encodes a nicotinic acetylcholine re

257 luding, for example, pea, bean, barley, oat, rye, rice and maize.

258 's) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measur

259 unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts.

260 alyze changes in gene expression in roots of rye (Secale cereale L. cv Blanco) under Al stress.

261 wheat (Triticum aestivum L. cv Norstar) and rye (Secale cereale L. cv Puma), which cold acclimate, a

262 onserved synteny with the equivalent loci in rye (Secale cereale L.).

263 Meristematic tissues from rye (Secale cereale) and oat (Avena sativa) were studied

264 recent sequence analysis revealed that Bs of rye (Secale cereale) are rich in gene-derived sequences.

265 Rye (Secale cereale) is closely related to wheat (Tritic

266 chromosome drive in the male gametophyte of rye (Secale cereale).

267 are present in barley (Hordeum vulgare) and rye (Secale cereale).

268 cum aestivum], barley [Hordeum vulgare], and rye [Secale cereale]) have revealed only a few major loc

269 riticum aestivum], barley [Hordeum vulgare], rye [Secale cereale], and their wild relatives) and oat

270 t compounds found in the different wheat and rye seed fractions followed by DIBOA-glc and DIBOA.

271 he amount of transgenic HMW-GS in homozygous rye seeds represented 5.1% (L26) or 16.3% (L8) of the to

272 xazinoids was different from that in pearled rye seeds.

273 tions obtained from the milling of wheat and rye showed significantly higher concentrations of these

274 or chromosome duplications played a role in rye speciation and genome evolution.

275 The rye-specific subtelomeric sequences pSc200 and pSc250 ha

276 included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat,

277 Extensive haplotype diversity at the rye Sr50 locus holds promise for mining effective resist

278 logenetic networks were found for individual rye syntenic blocks.

279 We generated and characterized transgenic rye synthesizing substantial amounts of high-molecular-w

280 Rye telomeric repeat arrays were shortest, ranging from

281 important phytochemicals found in wheat and rye that are associated with plant resistance against pa

282 hort-sleeping mutants and found one, redeye (rye) that shows a severe reduction of sleep length.

283 cumin, ginger, caraway, turmeric, lovage and rye, the DeltaCt values were, however, 12 compared to po

284 Likewise, Bermuda, rye, timothy, pigweed, Russian thistle, cottonwood, waln

285 In contrast, the proportion of whole-grain rye to whole-grain wheat intake, indicated by the plasma

286 Two wheat-rye translocations subdivided 1BS HVPs into three groups

287 e short arm of chromosome 1B (1BS) and wheat-rye translocations that replace portions of 1BS with rye

288 Ingestion of wheat, barley, or rye triggers small intestinal inflammation in patients w

289 Twelve rye varieties belonging to 4 phenotypes were characteriz

290 gradation of the lignans in sesame seeds and rye was observed already at 100 degrees C.

291 ng, a histological analysis was performed on rye, wheat, barley and oat plants that had been frozen,

292 identify adulteration by improper use of the rye-wheat flour ratios in bread making.

293 ter in sourdough for the production of whole rye-wheat mixed bread.

294 meostatic drive to sleep increases levels of RYE, which responds to this drive by promoting sleep.

295 towards improving bread-making properties of rye whilst conserving its superior stress resistance.

296 luding bourbon whiskeys, Tennessee whiskeys, rye whiskeys and other blended whiskeys were analysed us

297 eys could be differentiated from bourbon and rye whiskeys.

298 xylan preparations and protein obtained from rye wholemeal.

299 oxylan and protein, which were isolated from rye wholemeal.

300 ifically, low infant survival rates and high rye yields (an important food source) in early-life are