A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten

Gluten,known as the major allergen in wheat,has gained increasing concerns in industrialized countries,resulting in an urgent need for accurate,high-sensitive,and on-site detection of wheat gluten in complex food systems.Herein,we proposed a silver nanoparticles(AgNPs)/metal-organic framework(MOF)substrate-based surface-enhanced Raman scattering(SERS)sensor for the high-sensitive on-site detection of wheat gluten.The detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate,providing an enhancement factor(EF)of 1.89×10^(5).Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS,this sensor represented high sensitivity performance and a wide detection range from 1×10^(-15)mol/L to 2×10^(-6)mol/L with a detection limit of 1.16×10^(-16)mol/L,which allowed monitoring the trace of wheat gluten in complex food system without matrix interference.This reliable sandwich SERS sensor may provide a promising platform for high-sensitive,accurate,and on-site detection of allergens in the field of food safety.

Agro-Morphology Evaluation and Gluten Content Estimation of Wheat (Triticum aestivum L.) in the Western Highland of Cameroon

Agriculture is amongst the major occupations in Cameroon where over 70% of citizens are involved and it contributes enormously to the economy of the country. Wheat is one of the most consumed cereals in Cameroon with very high importation rate. However, the adoption of wheat production in the cropping system could have the potential to pull farmers out of poverty. It is essential in human foods and animal feeds. This study aims to investigate on the adaptability of wheat varieties based on growth traits and yield as well as to estimate the gluten content in each of the tested variety in the North-West region. Eight wheat varieties (five from CIMMYT, two from IRAD and one local variety) were evaluated in a factorial design with two types of fertilization (organic and inorganic), in two site (Santa and UBa farm) and five environments. Agro-morphological data were collected and were subjected to the analysis of variance using R software. The gluten content related to the baking quality of wheat flour was estimated per tested variety. Highly significant differences were observed among varieties, sites, environment and fertilization for all parameters estimated. The general mean of all the traits evaluated was significantly higher when using organic fertilizer than inorganic, meaning that the application of organic fertilizer provides better performance of wheat growth. The elevated number of tillers found in Santa could inform on the high level of soil fertility for wheat production in that area. Environment 1 was found to be the best follow by environment 3 and 5. IRAD I gave the highest yield followed by Alexander Wonder and IRAD II. 11SATYND and 29SAWYT were promising introduced varieties in term of grain weight when using organic fertilization. Wet and dry gluten yield varied from 3.8 (ALEXANDER Wonder) to 5.5 (IRAD I) and from 3.7 (IRAD II) to 7.9 (IRAD I) respectively. All the introduced wheat varieties expressed low wet and dry gluten yield as compare to the check Amigo. IRAD I was the best variety to be produced for industrial purposes taken into account the high level of gluten content. IRAD I, 42ESWYTB and IRAD II were found to have their moisture content percentage of flour below that of the check (Amigo) and therefore could be recommended for manufactured foods.

Autoantibodies related to ataxia and other central nervous system manifestations of gluten enteropathy

Gluten ataxia and other central nervous system disorders could be linked to gluten enteropathy and related autoantibodies.In this narrative review,we focus on the various neuro-logical manifestations in patients with gluten sensitivity/celiac disease,immunological and autoimmune mechanisms of ataxia in connection to gluten sensitivity and the autoantibodies that could be used as a biomarker for diagnosing and following.We focused on the anti-gliadin antibodies,antibodies to different isoforms of tissue transglutaminase(TG)(anti-TG2,3,and 6 antibodies),anti-glycine receptor antibodies,anti-glutamine acid decarboxylase antibodies,anti-deamidated gliadin peptides antibodies,etc.Most studies found a higher prevalence of these antibodies in patients with gluten sensitivity and neurological dysfunction,presented as different neurological disorders.We also discuss the role of a gluten-free diet on the clinical improvement of patients and also on imaging of these disorders.

Effect of Aspergillus niger prolyl endopeptidase in patients with celiac disease on a long-term gluten-free diet

BACKGROUND The gluten-free diet(GFD)has limitations,and there is intense research in the development of adjuvant therapies.AIM To examine the effects of orally administered Aspergillus niger prolyl endopeptidase protease(AN-PEP)on inadvertent gluten exposure and symptom prevention in adult celiac disease(CeD)patients following their usual GFD.METHODS This was an exploratory,double-blind,randomized,placebo-controlled trial that enrolled CeD patients on a long-term GFD.After a 4-wk run-in period,patients were randomized to 4 wk of two AN-PEP capsules(GliadinX;AVI Research,LLC,United States)at each of three meals per day or placebo.Outcome endpoints were:(1)Average weekly stool gluten immunogenic peptides(GIP)between the run-in and end of treatments and between AN-PEP and placebo;(2)celiac symptom index(CSI);(3)CeD-specific serology;and(4)quality of life.Stool samples were collected for GIP testing by ELISA every Tuesday and Friday during run-ins and treatments.RESULTS Forty patients were randomized for the intention-to-treat analysis,and three were excluded from the per-protocol assessment.Overall,628/640(98.1%)stool samples were collected.GIP was undetectable(<0.08μg/g)in 65.6%of samples,and no differences between treatment arms were detected.Only 0.5%of samples had GIP concentrations sufficiently high(>0.32μg/g)to potentially cause mucosal damage.Median GIP concentration in the AN-PEP arm was 44.7%lower than in the run-in period.One-third of patients exhibiting GIP>0.08μg/g during run-in had lower or undetectable GIP after AN-PEP treatment.Compared with the run-in period,the proportion of symptomatic patients(CSI>38)in the AN-PEP arm was significantly lower(P<0.03).AN-PEP did not result in changes in specific serologies.CONCLUSION This exploratory study conducted in a real-life setting revealed high adherence to the GFD.The AN-PEP treatment did not significantly reduce the overall GIP stool concentration.However,given the observation of a significantly lower prevalence of patients with severe symptoms in the AN-PEP arm,further clinical research is warranted.

Validation of Molecular Detection Methods for Gluten Allergens in Infant Formula

[Objectives]To verify the specificity,sensitivity,precision and negative-positive deviation of the foodproof gluten component de-tection kit for the detection of gluten allergens in milk powder matrix,and to establish a real-time fluorescent PCR legal method for the detec-tion of gluten allergens in milk powder.[Methods]The specificity,sensitivity,precision and negative-positive deviation of the detection method of foodproof gluten component detection kit(PCR-probe method)were verified by artificially adding different concentrations of wheat bran and extracting sample DNA by kit method,and applied to sample detection.[Results] The specific detection results of two kinds of milk powder with wheat bran and buckwheat added showed that the foodproof gluten component detection kit(PCR-probe method)had good speci-ficity for wheat gluten.The results of artificially added wheat bran positive samples showed that the false positive rate and false negative rate of the kit in the milk powder matrix were O,and the sensitivity and precision were high.[Conclusions]The kit is simple to operate and has high accuracy,which is suitable for the detection of gluten allergen components in milk powder.

Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and Sorghum

This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000;HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.

Investigation of Aegilops umbellulata for stripe rust resistance,heading date,and the contents of iron,zinc,and gluten protein

Aegilops umbellulata(UU)is a wheat wild relative that has potential use in the genetic improvement of wheat.In this study,46 Ae.umbellulata accessions were investigated for stripe rust resistance,heading date(HD),and the contents of iron(Fe),zinc(Zn),and seed gluten proteins.Forty-two of the accessions were classified as resistant to stripe rust,while the other four accessions were classified as susceptible to stripe rust in four environments.The average HD of Ae.umbellulata was significantly longer than that of three common wheat cultivars(180.9 d vs.137.0 d),with the exception of PI226500(138.9 d).The Ae.umbellulata accessions also showed high variability in Fe(69.74-348.09 mg kg^(-1))and Zn(49.83-101.65 mg kg^(-1))contents.Three accessions(viz.,PI542362,PI542363,and PI554399)showed relatively higher Fe(230.96-348.09 mg kg^(-1))and Zn(92.46-101.65 mg kg^(-1))contents than the others.The Fe content of Ae.umbellulata was similar to those of Ae.comosa and Ae.markgrafii but higher than those of Ae.tauschii and common wheat.Aegilops umbellulata showed a higher Zn content than Ae.tauschii,Ae.comosa,and common wheat,but a lower content than Ae.markgrafii.Furthermore,Ae.umbellulata had the highest proportion of γ-gliadin among all the species investigated(Ae.umbellulata vs.other species=mean 72.11%vs.49.37%;range:55.33-86.99%vs.29.60-67.91%).These results demonstrated that Ae.umbellulata exhibits great diversity in the investigated traits,so it can provide a potential gene pool for the genetic improvement of these traits in wheat.

施硫时期对强筋小麦产量和品质的影响

为明确不同时期施硫对强筋小麦产量和品质的效应,于2019—2021年2个小麦生长季,以藁优2018为试验材料,设置播前(Sb)、拔节期(Sj)、开花期(Sa)3个施硫时期,施硫量为60 kg·hm-2,以不施硫(CK)为对照,测定并分析了不同处理下强筋小麦产量和品质相关指标。结果表明,与CK相比,Sb和Sa处理均能显著提高藁优2018的千粒重和产量,2个生长季千粒重增幅分别为6.23%和7.04%,产量增幅分别为9.20%和5.71%;施硫时期对藁优2018的穗数和穗粒数影响不显著。3种施硫处理的面团形成时间和稳定时间均较CK显著提高,Sa和Sb处理优于Sj处理;Sa处理2个生长季较CK增幅达48.78%和32.63%。2个生长季Sa处理的湿面筋含量、Zeleny沉降值、蛋白质含量和谷醇比较CK平均增幅依次为8.88%、8.31%、6.61%和10.48%。综上,施硫对强筋小麦的产量和品质具有正向调控效应,开花期为本试验条件下最佳施硫期。

优质弱筋小麦新品种宁麦36的选育研究

宁麦36(参试品种名宁麦7342)由江苏省农业科学院粮食作物研究所以扬麦20为母本,宁麦14为父本配制杂交,后代采用改良集团选择法育成的小麦新品种。该品种在2019—2022年江苏省农业科学院科企淮南小麦联合体区域试验和生产试验中,平均产量比对照扬麦20分别增产4.81%和5.99%。宁麦36有效穗数538.5万/hm^(2),穗粒数40.8粒,千粒重42.2 g。中抗赤霉病,弱筋。相关分析表明,有效穗数与产量呈极显著正相关;通径分析表明,有效穗数对产量的贡献最大,穗粒数次之,千粒重较小。宁麦36的高产栽培技术应是主攻穗数,兼顾增加穗粒数和千粒重。

加工方式对面筋蛋白结构及性质影响的研究进展

面筋蛋白是面类食品中重要的组成成分。常见的面类食品加工方法,如加热、冷冻、机械处理及发酵工艺会破坏面筋蛋白的二级结构,面筋蛋白的疏水性、二硫键发生变化,面筋蛋白会发生变性、聚集等复杂的物理化学变化,进而影响面制品的质构与风味。文章主要介绍了加热、冷冻、粉碎、揉面、挤压及发酵工艺等加工方式对面筋蛋白的结构、性质影响的研究现状,并展望了面筋蛋白未来的研究方向。

7^(OE)+8^(*)亚基对东北强筋小麦品种品质性状影响研究

小麦品质改良是东北春麦区强筋小麦育种的主要目标之一。Glu-B1位点7^(OE)+8^(*)亚基为超强筋小麦品种必备基因。为了明确该亚基在东北春麦区强筋小麦遗传背景下的品质遗传效应,本研究利用分子标记和选择回交相结合的手段,将7^(OE)+8^(*)亚基定向导入到强筋小麦品种龙麦26和龙麦35(Glu-B1位点均为7+9亚基)的遗传背景之中,对BC_(5)F_(1)、BC_(6)F_(1)群体和自交BC6F2鉴定获得的纯合品系进行7^(OE)+8^(*)亚基遗传效应评价。结果表明,在强筋小麦品种龙麦26(7+9)和龙麦35(7+9)遗传背景下转入7^(OE)+8^(*)亚基后,其干面筋、面筋指数、形成时间、稳定时间、断裂时间、拉伸面积、延伸性和最大抗延阻力等品质指标3年平均分别提高1.3%(P=0.82)和1.8%(P=0.49)、6.6%(P=0.59)和4.7%(P=0.37)、55.0%(P=0.24)和35.8%(P=0.56)、44.5%(P=0.43)和32.8%(P=0.73)、41.4%(P=0.31)和30.0%(P=0.66)、28.0%(P=0.05)和23.4%(P=0.37)、6.5%(P=0.47)和5.8%(P=0.42)、19.5%(P=0.31)和18.0%(P=0.38);Zeleny沉降值2年平均分别提高6.8%和11.4%。以上结果表明,在2个强筋小麦品种遗传背景下,Glu-B1位点转入7^(OE)+8^(*)亚基较7+9亚基对各项品质指标改良均存在正向效应,但提高幅度存在差异,对形成时间、稳定时间、断裂时间、最大抗延阻力、拉伸面积等衡量面筋质量的指标提高幅度更大,表明该亚基对面筋质量改良效应显著。综上所述,7^(OE)+8^(*)亚基可作为东北春麦区强筋小麦遗传背景下品质性状进一步改良的优选基因,为超强筋小麦育种的重要基因资源。

弱筋小麦新品种‘宁麦36’的产量及品质性状分析

为进一步了解‘宁麦36’的生产特性和应用价值,采用2019—2022年江苏省农科院科企淮南小麦联合体中间试验和2021-2022年在江苏省农业科学院育种基地进行的品质试验资料为依据,以‘扬麦20’作为对照,对‘宁麦36’的丰产性、稳产性、适应性以及与弱筋小麦密切相关的品质性状进行分析。结果表明,在3个年度产量试验中,‘宁麦36’的平均产量较对照‘扬麦20’分别增产4.02%、5.60%和5.99%,均达极显著水平。‘宁麦36’的高稳系数(HSC)和适应度均明显高于对照‘扬麦20’。2020年区试混样‘宁麦36’的各项品质指标均符合GB/T17893-1999和GB/T17320-1998弱筋小麦标准。‘宁麦36’的4种溶剂保持力(SRC)均低于弱筋对照品种‘扬麦20’,饼干直径较‘扬麦20’大0.91 cm.‘宁麦36’丰产性突出、稳产性好、适应性广,弱筋品质优,在江苏淮南地区具有广阔的应用前景。

紫色马铃薯糕加工工艺参数优化

以低筋面粉和紫色马铃薯为主要原料制作紫色马铃薯糕,采用单因素和正交试验优化紫色马铃薯糕的最佳加工工艺参数,并以感官评分为指标,对该工艺参数下制作的紫色马铃薯糕进行客观评价。结果表明,制作紫色马铃薯糕的最佳工艺参数为紫色马铃薯与低筋面粉总重200 g,其比例35∶65,绵白糖添加量35 g,酵母粉添加量1.5 g,蒸制时间20 min。该工艺条件下制作的紫色马铃薯糕色泽艳丽且均匀,呈天然紫色,松软有弹性,外形完整饱满,口感细腻,富含花青素,具有较高的营养价值,适合婴幼儿及中老年人食用,极大丰富了糕点类食物的市场多样性,具有较高的推广价值。

玉米蛋白粉替代豆粕对肉牛生长性能、氮代谢及屠宰性能的影响

文章旨在研究玉米蛋白粉(Corn Gluten Meal,CGM)替代豆粕对肉牛生长性能、氮代谢及屠宰性能的影响。试验将96头健康、370 kg左右的西门塔尔肉牛随机分为4组,每组3个重复,每个重复8头。CON组根据肉牛饲养标准(NY/T 815-2004)配制全混合日粮,其余3组在全混合日粮中分别添加2.5%(CGML组)、5.0%(CGMM组)、7.5%(CGMH组)的玉米蛋白粉(等氮替代豆粕),试验为期80 d。结果表明:(1)与CON组相比,CGMH组肉牛的末重、平均日增重显著降低(P<0.05),料重比显著提高(P<0.05)。4组中CGML组肉牛的末重、平均日增重最高,料重比最低。(2)与CON组相比,CGMM组、CGMH组肉牛的沉积氮、氮利用率显著降低(P<0.05),CGML组肉牛的沉积氮、氮利用率高于CON组,但无显著差异(P>0.05)。(3)与CON组相比,CGMH组肉牛的宰前活重、胴体重、净肉重均显著降低(P<0.05)。4组中CGML组肉牛的宰前活重、胴体重、净肉重最高。结论:综合各项指标,在不考虑饲料成本的情况下,肉牛全混合日粮中玉米蛋白粉的适宜添加水平为2.5%。

一种植物蛋白复合肽盐的工艺研究

食盐与我们的日常生活密切相关,但如果摄入过多食盐,会导致体内钠离子积累过多,进而引发一系列的疾病。该研究在以谷朊粉为原料制得咸味肽的基础上,以感官评分、色差值、水分、乳化性和乳化稳定性为指标,对氯化钾、酵母提取物和柠檬粉的添加量进行单因素试验,并利用响应面试验优化肽盐的配方。结果表明,在氯化钾为0.4 g、酵母提取物为0.2 g、柠檬粉为0.3 g的条件下,复合肽盐中多肽含量为11.4 mg/g,钠离子含量为0.35 g/100 g,钾离子含量为1.181 g/100 g,且添加酵母提取物和柠檬粉掩盖了肽盐的不良气味,外观呈浅黄色;减少了生活中钠的摄入量,得到低钠、减盐不减咸的调味品。

菌酶协同发酵对玉米蛋白粉消化率的影响研究

研究旨在优化菌酶协同发酵玉米蛋白粉工艺条件,从而提高玉米蛋白粉的消化性。该研究是在酸性蛋白酶、木瓜蛋白酶最优条件作用下,以玉米蛋白粉水溶性蛋白质含量为指标,通过单因素和正交试验确定最佳发酵条件。并对菌酶协同发酵玉米蛋白粉产物的游离巯基含量、二硫键含量、表面疏水性、氨基酸和体外消化率等理化特性进行测定分析。结果表明,最佳发酵条件:乳酸菌发酵料液比1∶4(g∶mL),接种量0.3%,发酵温度39℃,发酵时间24 h。协同发酵处理后,亲水氨基酸含量从32.19 mg/g升高至35.25 mg/g,游离巯基含量由65.43μmol/g升高至88.42μmol/g,体外消化率由60.15%升高至80.42%。综上,菌酶协同发酵可显著增加玉米蛋白粉的体外消化率,具有良好的应用前景。

8份强筋小麦品种抗旱性评价

为给强筋冬小麦品种的抗旱性评价和抗旱指标筛选提供理论依据,以黄淮麦区种植的8个强筋小麦品种为材料,在水培条件下设置正常供水(对照)和20%聚乙二醇(PEG-6000)模拟干旱胁迫两个处理,测定了萌发期11个抗旱相关指标、幼苗期20个抗旱相关指标,计算各指标的抗旱系数,采用主成分分析法和隶属函数法求得综合抗旱能力评价值(D值),基于D值评价萌发期和幼苗期抗旱性;在旱棚池栽条件下,测定了2种水分处理下(适时一次灌溉、雨养)籽粒产量,基于产量抗旱系数评价全生育期抗旱性。结果表明:(1)干旱处理下,8个小麦品种萌发期发芽势、发芽率等10个抗旱指标显著低于对照,根冠比显著高于对照;幼苗期叶片净光合速率、气孔导度等13个抗旱指标不同程度地低于对照,胞间CO 2浓度、SOD活性等7个抗旱指标显著高于对照。(2)与适时一次灌溉相比,雨养条件下小麦籽粒产量显著降低,降幅18.70%~28.66%,产量抗旱系数为0.713~0.813。(3)8个强筋小麦品种在萌发期和幼苗期抗旱等级不尽相同。藁8901在2个生育时期均表现出抗旱性;科大1026、郑麦7698和丰德存麦5号在幼苗期表现出抗旱性,在萌发期对干旱敏感;新麦26、郑麦366、周麦32号和周麦36在2个生育时期均对干旱敏感。(4)产量抗旱系数与萌发期D值无显著相关性,但与幼苗期D值呈显著正相关。(5)经逐步回归分析,胞间CO 2浓度、蒸腾速率、CAT活性、脯氨酸含量、最大根长和总根长可作为强筋小麦品种苗期抗旱性鉴定的关键指标。

食品中麸质及其生物传感检测方法研究进展

麸质引发的乳糜泻是严重的自身免疫疾病,只有终身实行严格的无麸质饮食才能缓解大多数麸质敏感人群的症状。可以即时、现场、快速地检测食品中麸质含量的传感器能够有效保障麸质敏感人群的生活质量。本文介绍了麸质敏感以及乳糜泻的发病原理,并详细阐述了麸质检测生物传感器的识别原理,最后从比色、荧光以及电化学3种不同信号输出类型出发总结了食品中麸质快速检测生物传感器的应用场景。以期为食品中麸质的快速检测传感器研究提供基础。

小麦加工前中后路粉面筋蛋白特性差异性分析

以同一生产线不同出粉点的小麦粉制备的面筋蛋白为原料,在测定面筋蛋白基本理化组分性质基础上再分别测定其游离巯基含量、表面疏水性、麦谷蛋白大聚体(glutenin macropolymer,GMP)含量与流变学特性,探讨前中后路粉面筋蛋白理化性质以及流变学特性差异。实验发现,前路粉面筋蛋白的灰分、蛋白质含量、游离巯基含量、表面疏水性低于后路粉面筋蛋白(P≤0.05),而吸水率、面筋指数与GMP含量高于后路粉面筋蛋白(P≤0.05),流变学实验结果表明前路粉面筋蛋白中的储能模量、损失模量均大于后路粉面筋蛋白,后路粉面筋蛋白更容易发生形变且最大形变量显著高于前路粉面筋蛋白。

冷等离子体处理的面筋蛋白对鸡肉糜凝胶品质特性的影响

以鸡肉为原料,向其添加不同功率(350、500、650、800、950 W)冷等离子体处理的面筋蛋白,制得鸡肉糜凝胶,探究不同处理面筋蛋白对鸡肉糜凝胶蒸煮损失、保水性、流变特性、质构、化学作用力、微观结构和水分迁移等品质特性的影响。结果表明:添加冷等离子体处理的面筋蛋白均可提高凝胶的保水性、降低蒸煮损失,650 W时保水性最高为96.47%、蒸煮损失最低为5.43%,与其它组相比均差异显著(P<0.05);面筋蛋白的添加显著提高了凝胶不易流动水的比例(P<0.05),降低了自由水的比例,T_(21)、T_(22)在0~650 W时向短方向移动,650 W时T_(21)、T_(22)最短。随冷等离子体处理功率的增加,储能模量G′先升高后下降,650 W时最高;硬度与咀嚼性持续上升,而弹性和回复性先上升后下降,二者均在650 W时达到最高,分别为0.954和0.367;添加冷等离子处理的面筋蛋白提高了凝胶的疏水作用和二硫键。冷等离子体处理的面筋蛋白可提高凝胶的形成能力、改善品质,650 W时凝胶的空间网状结构致密有序,品质最佳。