Effect of Dietary Supplementation with Hydrolyzed Wheat Gluten on Growth Performance, Cell Immunity and Serum Biochemical Indices of Weaned Piglets (Sus scrofa)

To investigate the effects of dietary supplementation with hydrolyzed wheat gluten （HWG） on growth performance, cell immunity and serum biochemical indices of weaned piglets, 160 crossed （Large White×andrace） and weaned piglets were randomly divided into 4 treatments with 4 replicates of 10 piglets each. The piglets in each treatment were fed an experimental diet containing either 0 g kg-1 HWG （control group）, 30 g kg-1 HWG （3% HWG group）, 50 g kg-1 HWG （5% HWG group）, or 2.5 g kg-1 glycyl-L-glutamine （0.25% Gly-Gln group）. The results showed that the diarrhea rates in 3% HWG and 5% HWG groups were significantly lower than in control group from d 1 to 14 （P〈0.05）, while the average daily gain （ADG） in each of two groups was increased （P〉0.05）. When compared with control group, dietary supplementation with 3% HWG increased the ratio of CD4＋：CD8＋ and the ratio of serum albumin and globulin concentrations （A：G） on d 14 and 28, as well as the proliferation of T- and B-lymphocytes （P〉0.05） on d 28. In addition, on d 14 and 28, the A：G ratio in 5% HWG group was significantly higher than in control group （P〈0.05）, while the ratio of CD4＋：CD8＋ increased slightly （P〉0.05）. Interestingly, 0.25% Gly-Gln group had higher proportion of CD3＋ （P〉0.05） and CD4＋ （P〈0.05） on d 14 than control group, but growth performances of 0.25% Gly-Gln group were negatively affected at all experiment stages. These results suggested that HWG might improve the growth performance of piglets by strengthening cell immunity and decreasing the occurrence of diarrhea during the prophase after weaning.

Development and Physical Properties of Film of Wheat Gluten Cross-linked by Transglutaminase

Films were developed from the modified wheat glutens by microbial transglutamina se(MTGase, [E/S]=10u/g,15u/g and 20u/g) in order to improve physical and barri er properties of the films.Glycerol was used as a plasticizer.The films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability(WVP), and a higher tensile strength(TS) than the nati ve gluten films.When the modified gluten films by different concentrations of MT Gase are immersed in water at 25℃,their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the c ontrol gluten films. Moreover, an addition of glycerol as plasticizer greatly mo dified water vapor barrier and mechanical properties of the films.

Effect of Addition of Sodium Dodecyl Sulfite on Physical Properties of Wheat Gluten Films

Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.

Influence of Glycerol Content on Properties of Wheat Gluten/Hydroxyethyl Cellulose Biocomposites

Environmentally friendly biocomposites were prepared by blending wheat gluten（WG）as a matrix, hydroxyethyl cellulose（HEC）as a filler,and glycerol as a plasticizer,followed by thermo-molding of the mixture at 120°C for crosslinking the matrix.Moisture absorption,tensile properties,dynamic mechanical analysis,and dynamic rheology were evaluated in relation to the glycerol content.Tensile strength and modulus drop dramatically with increasing glycerol content,which is accompanied by significant depression in the glass transition temperature and improvement in the extensibility of the biocomposites.

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.

PREPARATION AND PROPERTIES OF WHEAT GLUTEN/RICE PROTEIN COMPOSITES PLASTICIZED WITH GLYCEROL

Environment friendly thermosetting composites were prepared by blending wheat gluten （WG） and rice protein （RP） at different weight ratios with glycerol as plasticizer followed by compression molding the mixture at 120℃ to crosslink the proteins. Reducing agent of sodium bisulfate and sodium sulfite and crosslinking agent formaldehyde were used to adjust the properties of the composites. Morphology, moisture absorption and tensile properties were evaluated. The results showed that formaldehyde could increase tensile strength of the composites without significant influence on Young＇s modulus and elongation at break. On the other hand, reducing agents could improve tensile strength and extensibility simultaneously, which was much marked at WG/RP ratios from 7/3 to 3/7.

Influence of different nitrogen application on flour properties,gluten properties by HPLC and end-use quality of Korean wheat

This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of（α＋β）-gliadin measured by reversed-phase high-performance liquid chromatography（RP-HPLC） increased, but the proportion of ω-and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of（α＋β）-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion（SE）-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.

Effect of succinic acid deamidation-induced modification on wheat gluten

The effect of succinic acid deamidationinduced modification on wheat gluten was investigated in the present study.The changes of surface hydrophobicity,functional properties,secondary structure,and sensibility of proteolysis of modified samples were determined.The solubility of deamidated proteins increased in the isoelectric region of untreated wheat gluten.The isoelectric point of succinic acid deamidated wheat gluten was shifted to a basic pH and existed in the broad pH regions.Foaming property and molecular flexibility of wheat gluten were improved after the modification.The hydrolysis degree of the hydrolysates in proteolysis with flavorzyme and pancreatin increased after succinic acid deamidation.Moreover,succinic acid deamidation-induced modification resulted in little change in molecular weight and secondary structure of the protein.Thus,succinic acid could facilitate unfolding protein conformation.In addition,it could improve protein-water interactions,surface properties,and sensibility of the proteolysis of the deamidated wheat gluten.

Assessment of immune responses and intestinal flora in BALB/c mice model of wheat food allergy via different sensitization methods

Increasing incidences showed that food allergies have attracted more and more attention from researchers.BALB/c mice were sensitized with wheat gluten combined with aluminum hydroxide adjuvant via intraperitoneal injection,transdermal sensitization,and oral gavage sensitization route.Results showed that all the three sensitization methods could induce allergic symptoms;increase the serum antibody(total immunoglobulin E(IgE),specific IgE,IgG,IgA)and histamine content;promote the secretion of Th2 cytokines(interleukin(IL)-4,IL-5,IL-13)and inflammatory factors(IL-6,IL-17 A,IL-10);and inhibit the production of Th1 cytokines(IFN-γ,IL-2).However,the allergic symptoms of mice sensitized by intraperitoneal injection were the most obvious among the three models.The level of serum antibodies in intraperitoneal injection group was significantly higher than control.Subsequently,16 S rRNA sequencing technology was used to analyze the intestinal flora of mice.The results showed that the abundance of Firmicutes in the wheat protein sensitized group was lower than that in the normal group,while the abundance of Bacteroidetes was higher,and Lactobacillus was the difference marker in normal group.Bacterial species diversity analysis showed that the species richness and diversity of intestinal flora in mice were decreased,the difference between mice induced by intraperitoneal injection and normal control group mice was the most significant.Taken together,these results show that among three sensitization methods used to build a mouse model with aluminum hydroxide as adjuvant,intraperitoneal injection is the comparably best way to build a mouse sensitization mode.

Effect of Gluten on Pasting Properties of Wheat Starch

The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.

Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity

Cereal crops and cereal consumption have had a vital role in Mankind's history. In the recent years gluten ingestion has been linked with a range of clinical disorders. Gluten-related disorders have gradually emerged as an epidemiologically relevant phenomenon with an estimated global prevalence around 5%. Celiac disease, wheat allergy and non-celiac gluten sensitivity represent different gluten-related disorders. Similar clinical manifestations can be observed in these disorders, yet there are peculiar pathogenetic pathways involved in their development. Celiac disease and wheat allergy have been extensively studied, while non-celiac gluten sensitivity is a relatively novel clinical entity, believed to be closely related to other gastrointestinal functional syndromes. The diagnosis of celiac disease and wheat allergy is based on a combination of findings from the patient's clinical history and specific tests, including serology and duodenal biopsies in case of celiac disease, or laboratory and functional assays for wheat allergy. On the other hand, non-celiac gluten sensitivity is still mainly a diagnosis of exclusion, in the absence of clear-cut diagnostic criteria. A multimodal pragmatic approach combining findings from the clinical history, symptoms, serological and histological tests is required in order to reach an accurate diagnosis. A thorough knowledge of the differences and overlap in clinical presentation among gluten-related disorders, and between them and other gastrointestinal disorders, will help clinicians in the process of differential diagnosis.

Wheat gluten protein and its impacts on wheat processing quality

Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins,which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes.Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions.Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products.Disulfide bonds are formed between cysteine residues,which is the chemical bases for the physical properties of dough.Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein(UPP)and SDS-extractable polymeric protein.The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix.In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.

Responses of Phosphorus Use Efficiency, Grain Yield, and Quality to Phosphorus Application Amount of Weak-Gluten Wheat

Phosphorus （P） is one of the most widely occurring nutrients for development and growth of wheat. In this study, the effects of P application amount on grain yield, protein content, and phosphorus use efficiency （PUE） were studied by agronomic management of P fertilizer on spring weak-gluten wheat （Triticum aestivum L.） grown under field conditions for 2 yr. The experiments were performed at five levels of P205 application amount, including 0, 72, 108, 144, and 180 kg ha-1. As a result, with increase in P fertilizer, grain yield, and P agricultural efficiency （AEp） increased in a quadratic equitation, but partial factor productivity of P （PFPp） decreased in a logarithmic eq. When 108 kg ha-1 P2Os was applied, the grain yield reached the highest level, but the protein content in gain was lower than 11.5%, a threshold for the protein content to evaluate weak-gluten wheat suitable for production of cake and biscuit. Yangmai 13 and Ningmai 9 could tolerate to higher P level of soils than Yangmai 9 that had more loss in grain yield when P fertilizer was over-applied. AEp had a concomitant relationship with grain yield and was a better descriptor for P use efficiency in the wheat. A high P use efficiency resulted in leaf area index （LAI）, increased chlorophyll content and photosynthetic rate, and stable acid phophatase （APase） activity to accumulate more dry matter after anthesis, which explained that the optimum P fertilizer increased grain yield and improved grain quality of weak-gluten wheat.

Effects of Nitrogen on N Uptake,Grain Yield and Quality of Medium-Gluten Wheat Yangmai 10

The effects of the basal and top-dressing nitrogen (N) on N uptake and translocation, N utilization efficiency, grain yieldand quality of medium-gluten winter wheat Yangmai 10 were studied from 2000 to 2002. The main results were as follows.Nitrogen content and nitrogen accumulation in plant at maturity increased with the amount of N application. Grain proteincontent and wet gluten content were significantly correlated with applied N. There was a significantly positive correlationbetween nitrogen accumulation before anthesis (NBA) and basal N fertilizer, and between nitrogen accumulation afteranthesis (NAA) and top-dressing N. N accumulated in grains was significantly correlated to NBA, NAA and N translocationfrom vegetative organs after anthesis (NTVA). NBA was significantly correlated with N application, but NAA and NTVAhad a quadratic curve correlation with applied N. N fertilizer use efficiency (NUE) had a quadratic curve correlation withapplied N, and the NUE was high when basal and top-dressing N was equally applied. For the medium-gluten wheatYangmai 10 under the same N application ratio, there was a N-regulating effect when the N application was less than266.55 kg ha-1, a stagnation of yield and quality when N application ranged from 266.55 to 309.08 kg ha-1, and an excessiveN application when the N application rate was greater than 309.08 kg ha-1. Under the conditions of this experiment, theprecise N application is 220-270 kg ha-1 with basal and top-dressing N equally used when a grain yield of more than 6 750kg ha-1, protein content higher than 12%, wet gluten content more than 30% and NUE greater than 40% could be obtained.

Study on Parameters of Consumer Preferences for Alternative Wheat Products (Gluten-Free Foods) in USA and India

Celiac Disease (CD) is an inherited, autoimmune disorder in which proteins from the grains wheat, rye and barley (collectively called gluten) damage the small intestine. The only treatment for CD is a strict, lifelong gluten-free diet. With a prevalence rate of about one in 100-133 people worldwide. Celiac disease is wide-spread across the globe. Unlike traditional allergies, which cause immediate reactions, gluten sensitivity is harder to pin down since it manifests gradually and in various forms like headaches, stomach cramps, bloating, anxiety, and depression. Due to complicated diagnosis procedure and lack of awareness, many cases are either misdiagnosed or not at all diagnosed in India and USA. In spite of high growth, gluten-free foods are facing problems to grain ground in Asian market, due to high price, lack of awareness about the products, large number of un-diagnosed cases and inefficient value chain for gluten-free products. One of the major issues in India and USA is very high prices of gluten-free foods as compared to regular food products. Globally, the market potential of gluten free products is estimated to be USD 4639.13 Million and USD 7594.43 Million in 2015 and 2020 respectively. The global gluten free food market is projected to grow with a CAGR between 9 percent and 10.2 percent during 2016-2022. The study on consumer preference of gluten-free foods would enable manufacturers of gluten-free foods to understand the current and evolving expectations of consumers and to design the products according. Study of two countries i.e., India and USA would enable manufacturers to understand the difference in choices and preferences related to gluten-free foods for both the nations. This study would help manufacturers of alternative wheat product to form the concrete marketing and product development strategy based on recent consumer behavior trends.

Conditional and unconditional QTLs mapping of gluten strength in common wheat (Triticum aestivum L.)

Dissecting the genetic relationships among gluten-related traits is important for high quality wheat breeding. Quantita- tive trait loci （QTLs） analysis for gluten strength, as measured by sedimentation volume （SV） and gluten index （GI）, was performed using the QTLNetwork 2.0 software. Recombinant inbred lines （RILs） derived from the winter wheat varieties Shannong 01-35xGaocheng 9411 were used for the study. A total of seven additive QTLs for gluten strength were identi- fied using an unconditional analysis. QGi1D-13 and QSv1D-14 were detected through unconditional and conditional QTLs mapping, which explained 9.15-45.08% of the phenotypic variation. QTLs only identified under conditional QTL mapping were located in three marker intervals： WPT-3743-GLU-D1 （1D）, WPT-7001-WMC258 （1B）, and WPT-8682-WPT-5562 （1B）. Six pairs of epistatic QTLs distributed nine chromosomes were identified. Of these, two main effect QTLs （QGi1D-13 and QSvlD-14） and 12 pairs of epistatic QTLs were involved in interactions with the environment. The results indicated that chromosomes 1B and 1D are important for the improvement of gluten strength in common wheat. The combination of conditional and unconditional QTLs mapping could be useful for a better understanding of the interdependence of different traits at the QTL molecular level.

Preparation and properties of wheat gluten/silica composites

Wheat gluten (WG)/silica (SiO2) hybrids were prepared through in-situ synthesis of SiO2 in WG disper-sion of aqueous ammonia. The hybrids with different SiO2 contents were mixed with glycerol plasticizer to form cohesive dough and the dough was compressively molded to form cross-linked sheets. Morphology, moisture absorption, protein solubility in water, tensile mechanical properties and dynamic rheological behavior of the WG/SiO2 composites were investigated in relation to SiO2 contents.

Non-celiac gluten sensitivity: All wheat attack is not celiac

Currently,1% of the United States population holds a diagnosis for celiac disease(CD),however,a more recently recognized and possibly related condition,"non-celiac gluten sensitivity"(NCGS)has been suggested to affect up to 6%of the United States public.While reliable clinical tests for CD exist,diagnosing individuals affected by NCGS is still complicated by the lack of reliable biomarkers and reliance upon a broad set of intestinal and extra intestinal symptoms possibly provoked by gluten.NCGS has been proposed to exhibit an innate immune response activated by gluten and several other wheat proteins.At present,an enormous food industry has developed to supply gluten-free products(GFP)with GFP sales in 2014 approaching$1 billion,with estimations projecting sales to reach$2 billion in the year 2020.The enormous demand for GFP also reflects a popular misconception among consumers that gluten avoidance is part of a healthy lifestyle choice.Features of NCGS and other gluten related disorders(e.g.,irritable bowel syndrome)call for a review of current distinctive diagnostic criteria that distinguish each,and identification of biomarkers selective or specific for NCGS.The aim of this paper is to review our current understanding of NCGS,highlighting the remaining challenges and questions which may improve its diagnosis and treatment.

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。