ライフサイエンスコーパス: rye

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

2 m Thinopyrum intermedium and Secale cereale (rye).

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

4 cs and had greater antioxidant activity than rye.

5 ast populations utilizing wheat, barley, and rye.

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

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

8 at gluten and similar proteins in barley and rye.

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

10 ation and composition of storage proteins in rye.

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

12 besides bread wheat also includes barley and rye.

13 omoploid hybrid speciation was found only in rye.

14 g secondary metabolites typical to wheat and rye.

15 well as in homologous proteins in barley and 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 For rye, all-metacentric karyotype, the calculated V2/V1 val

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 the centromeric region of B chromosomes from rye and maize.

33 nternational database for the wheat, barley, rye and oat genomes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

69 -40k secalins, which occur in non-transgenic rye as monomers, are incorporated into these polymeric s

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

86 ly at appreciable concentration in wheat and rye bran.

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

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

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

90 trate a successful methodology for enhancing rye bread quality.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

136 22,426 or 72% of the detected set of 31,008 rye genes.

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

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

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

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

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

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

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

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

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

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

147 2W significantly improved ARC symptoms after rye grass allergen challenge in an EEU with an acceptabl

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

173 0 ratio, biomarkers of whole-grain wheat and rye intake and relative whole-grain rye over whole-grain

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

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

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

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

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

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

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

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

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

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

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

185 e of either nonacclimated or cold-acclimated rye leaves.

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

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

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

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

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

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

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

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

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

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

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

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

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

199 00 ng g(-1) in cereal flours of wheat, corn, rye, oats and barley.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

232 xazinoids was different from that in pearled rye seeds.

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

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

235 The rye-specific subtelomeric sequences pSc200 and pSc250 ha

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

237 logenetic networks were found for individual rye syntenic blocks.

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

239 Rye telomeric repeat arrays were shortest, ranging from

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

255 eys could be differentiated from bourbon and rye whiskeys.

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

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