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Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rice prolamins are categorized into three groups by molecular size (10, 13, or 16 kDa), while the 13 kDa prolamins are assigned to four subgroups (Pro13a-I, Pro13a-II, Pro13b-I, and Pro13b-II) based on cysteine residue content. Since lowering prolamin content in rice is essential to minimize indigestion and allergy risks, we generated four knockout lines using CRISPR-Cas9, which selectively reduced the expression of a specific subgroup of the 13 kDa prolamins. These four mutant rice lines also showed the compensatory expression of glutelins and non-targeted prolamins and were accompanied by low grain weight, altered starch content, and atypically-shaped starch granules and protein bodies. Transcriptome analysis identified 746 differentially expressed genes associated with 13 kDa prolamins during development. Correlation analysis revealed negative associations between genes in Pro13a-I and those in Pro13a-II and Pro13b-I/II subgroups. Furthermore, alterations in the transcription levels of 9 ER stress and 17 transcription factor genes were also observed in mutant rice lines with suppressed expression of 13 kDa prolamin. Our results provide profound insight into the functional role of 13 kDa rice prolamins in the regulatory mechanisms underlying rice seed development, suggesting their promising potential application to improve nutritional and immunological value. [ABSTRACT FROM AUTHOR]

Abstract The quantity and composition of rice proteins play a crucial role in determining taste quality of sake, Japanese rice wine. However, the spatial distribution of proteins within rice grains, especially in endosperm tissue, and the differences between rice varieties remain unclear. Here, we analyzed the crude protein contents and composition ratios of table (Nipponbare and Koshihikari) and genuine sake rice varieties (Yamadanishiki, Gohyakumangoku, Dewasansan, Dewanosato, and Yumenokaori) to elucidate their spatial distribution within the Japonica rice grain endosperm. Seven sake rice varieties were polished over five harvest years using a brewer’s rice-polishing machine. We obtained fractions at 90–70% (the outermost endosperm fraction), 70–50%, 50–30%, and 30–0% (the central region of the endosperm fraction). Yamadanishiki and Dewanosato exhibited considerably lower crude protein contents than the other cultivars. After applying SDS-PAGE, the protein composition, comprising glutelin/total protein (G/TP), prolamin/TP (P/TP), and G/P ratios of these fractions was determined. In white rice (at a 90% rice-polishing ratio), the average ratio of the major protein composition was G/TP 41%, P/TP 21%, and G/P ratios of 1.97. Gohyakumangoku and Yamadanishiki had higher G/TP ratio, while Dewanosato had a lower value. Despite having lower crude protein contents, Yamadanishiki and Dewanosato exhibited significantly varying G/TP ratios. The G/TP ratio markedly varied among rice varieties, particularly in the rice grains’ central region. The 50–30% fraction had the highest P/TP ratio among all tested rice varieties, suggesting spatial differences in P/TP within rice grains. Koshihikari had the lowest P/TP ratio. In addition, the 50–30% fraction had the lowest G/P ratio among all tested rice varieties, with Gohyakumangoku having the highest G/P ratio. Dewanosato had the lowest G/P value, and this value significantly differed from that of Yamadanishiki in the 30–0% fraction. We found substantial differences in protein composition within distinct spatial regions of rice grains, and larger differences among rice varieties were observed in the rice grain’s central region.

The quantity and composition of rice proteins play a crucial role in determining taste quality of sake, Japanese rice wine. However, the spatial distribution of proteins within rice grains, especially in endosperm tissue, and the differences between rice varieties remain unclear. Here, we analyzed the crude protein contents and composition ratios of table (Nipponbare and Koshihikari) and genuine sake rice varieties (Yamadanishiki, Gohyakumangoku, Dewasansan, Dewanosato, and Yumenokaori) to elucidate their spatial distribution within the Japonica rice grain endosperm. Seven sake rice varieties were polished over five harvest years using a brewer's rice-polishing machine. We obtained fractions at 90–70% (the outermost endosperm fraction), 70–50%, 50–30%, and 30–0% (the central region of the endosperm fraction). Yamadanishiki and Dewanosato exhibited considerably lower crude protein contents than the other cultivars. After applying SDS-PAGE, the protein composition, comprising glutelin/total protein (G/TP), prolamin/TP (P/TP), and G/P ratios of these fractions was determined. In white rice (at a 90% rice-polishing ratio), the average ratio of the major protein composition was G/TP 41%, P/TP 21%, and G/P ratios of 1.97. Gohyakumangoku and Yamadanishiki had higher G/TP ratio, while Dewanosato had a lower value. Despite having lower crude protein contents, Yamadanishiki and Dewanosato exhibited significantly varying G/TP ratios. The G/TP ratio markedly varied among rice varieties, particularly in the rice grains' central region. The 50–30% fraction had the highest P/TP ratio among all tested rice varieties, suggesting spatial differences in P/TP within rice grains. Koshihikari had the lowest P/TP ratio. In addition, the 50–30% fraction had the lowest G/P ratio among all tested rice varieties, with Gohyakumangoku having the highest G/P ratio. Dewanosato had the lowest G/P value, and this value significantly differed from that of Yamadanishiki in the 30–0% fraction. We found substantial differences in protein composition within distinct spatial regions of rice grains, and larger differences among rice varieties were observed in the rice grain's central region. [ABSTRACT FROM AUTHOR]

The presence of antioxidant peptides in cooked foxtail millet prolamin (CFMP) is pivotal for its ability to mitigate oxidative stress and subsequently exert an anti-diabetic effect. However, the alterations in structural characteristics and antioxidant activities of foxtail millet prolamin following cooking remain unclear. Furthermore, the identification of antioxidant peptides in CFMP targeting myeloperoxidase (MPO), a key enzyme implicated in oxidative stress, has yet to be achieved. This study aims to examine the changes in physicochemical, digestibility, and antioxidant properties of foxtail millet prolamin post-cooking, and to identify potential antioxidant peptides from CFMP targeting MPO. The findings revealed significant reductions in water and oil holding capacities, foaming and emulsifying capacities, surface hydrophobicity, and zeta potential of foxtail millet prolamin after cooking, along with a notable increase in average particle size, indicative of protein molecule aggregation and increased resistance to digestion. Three potential antioxidant peptides (IFVFPSGAG, MMFPM, and VLIPMP) were identified in CFMP hydrolysate. Molecular dynamic simulation demonstrated favorable binding interactions between all three peptides and MPO, primarily mediated by hydrogen bonds. In vitro antioxidant activity assays confirmed IFVFPSGAG as the most potent antioxidant peptide. This study sheds light on the properties of CFMP and the antioxidant potential of its derived peptides.

Rice grain quality is a multifarious attribute mainly governed by multiple nutritional factors. Grain protein is the central component of rice grain nutrition dominantly affecting eating–cooking qualities. Grain protein content is quantitatively influenced by its protein fractions. Genetic quantification of five protein fractions—albumins, globulins, prolamins, glutelin, and grain protein content—were evaluated by exploiting two BC3F2 mapping populations, derived from Kongyu131/TKM9 (population-I) and Kongyu131/Bg94-1 (population-II), which were grown in a single environment. Correlation studies among protein fractions and grain protein content were thoroughly investigated. A genetic linkage map was developed by using 146 single sequence repeat (SSR) markers in population-I and 167 markers in population-II. In total, 40 QTLs were delineated for five traits in both populations. Approximately 22 QTLs were dissected in population-I, derived from Kongyu131/TKM9, seven QTLs for albumin content, four QTLs for globulin content, three QTLs for prolamin content, four QTLs for glutelin content, and four QTLs for grain protein content. In total, 18 QTLs were detected in population-II, derived from Kongyu131/Bg94-1, five QTLs for albumin content, three QTLs for globulin content, four QTLs for prolamin content, two QTLs for glutelin content, and four QTLs for grain protein content. Three QTLs, qAlb7.1, Alb7.2, and qGPC7.2, derived from population-II (Kongyu131/Bg94-1) for albumin and grain protein content were successfully validated in the near isogenic line (NIL) populations. The localized chromosomal locus of the validated QTLs could be helpful for fine mapping via map-based cloning to discover underlying candidate genes. The functional insights of the underlying candidate gene would furnish novel perceptivity for the foundation of rice grain protein content and trigger the development of nutritionally important rice cultivars by combining marker-assisted selection (MAS) breeding. [ABSTRACT FROM AUTHOR]

In order to improve the quality of early indica rice flour products by using endogenous proteins to regulate its physicochemical properties, this paper studied the effects of removing endogenous proteins with different solubility (albumin, globulin, prolamin and oryzenin) on the solubility, swelling capacity, and pasting properties of the early indica rice flour, as well as on its water binding state, rheological properties and freeze-thaw stability after pasting. The results showed that the removal of globulin and oryzenin could improve the solubility of the early indica rice flour, while the removal of prolamin and oryzenin could improve its swelling capacity under high temperature. The removal of albumin made the peak viscosity, final viscosity, breakdown value and setback value of the early indica rice flour decrease by 16%, 21%, 50% and 43%, respectively. The removal of globulin could increased its gelatinization temperature and decreased its peak viscosity, while the removal of prolamin was the opposite. The removal of oryzenin made its peak viscosity, and final viscosity decrease by 22% and 12%, respectively, as well as made its breakdown value and setback value increase by 49% and 53%, respectively. The removal of oryzenin made the weak bound water content of the early indica rice flour decrease by 14% after pasting. The removal of both globulin and oryzenin could increase its water binding strength after pasting, while the removal of prolamin was the opposite. The removal of prolamin made the solid-like state of the early indica rice flour enhance by 20% after pasting. The removal of both globulin and oryzenin could decrease its elasticity after pasting, while the removal of prolamin was the opposite. The removal of globulin and oryzenin made the freeze-thaw stability of the early indica rice flour decrease by 121% and 56%, respectively, after pasting. This study would provide an important reference for improving the quality of early indica rice flour products by using endogenous proteins with different solubility.

Rice prolamins are categorized into three groups by molecular size (10, 13, or 16 kDa), while the 13 kDa prolamins are assigned to four subgroups (Pro13a-I, Pro13a-II, Pro13b-I, and Pro13b-II) based on cysteine residue content. Since lowering prolamin content in rice is essential to minimize indigestion and allergy risks, we generated four knockout lines using CRISPR-Cas9, which selectively reduced the expression of a specific subgroup of the 13 kDa prolamins. These four mutant rice lines also showed the compensatory expression of glutelins and non-targeted prolamins and were accompanied by low grain weight, altered starch content, and atypically-shaped starch granules and protein bodies. Transcriptome analysis identified 746 differentially expressed genes associated with 13 kDa prolamins during development. Correlation analysis revealed negative associations between genes in Pro13a-I and those in Pro13a-II and Pro13b-I/II subgroups. Furthermore, alterations in the transcription levels of 9 ER stress and 17 transcription factor genes were also observed in mutant rice lines with suppressed expression of 13 kDa prolamin. Our results provide profound insight into the functional role of 13 kDa rice prolamins in the regulatory mechanisms underlying rice seed development, suggesting their promising potential application to improve nutritional and immunological value.

Nutritional grain quality is mainly influenced by the protein fraction content and grain protein content. Quantitative trait loci (QTL) mining for five traits, about 245 and 284 BC3F3 individual families of two introgression line (IL) populations were derived from Kongyu 131/Cypress (population-I) and Kongyu 131/Vary Tarva Osla (population-II), respectively. A genetic linkage map was developed using 127 simple sequence repeat (SSR) markers in population-I and 119 SSR markers in population-II. In total, 20 and 5 QTLs were detected in population-I and population-II, respectively. About twenty QTLs were mapped in population-I: five QTLs for albumin, seven QTLs for globulin, six QTLs for prolamin, one QTL for glutelin, and one QTL for grain protein content. In total, five QTLs were mapped in population-II: one QTL for albumin and four QTLs for grain protein content. Out of 25 QTLs, 19 QTLs exhibit co-localization with the previously reported QTLs. QTL-like qGPC7.3 was delineated for total protein content. This QTL was derived from population-I and was successfully validated in NILs (near-isogenic lines). The grain protein phenotype showed a significant variation between two NILs. This investigation serves as groundwork for additional cloning of nutritional quality-related genes in rice grains. [ABSTRACT FROM AUTHOR]

Distiller's grains are the major by-product in spirits industry. Baijiu distiller's grains after fermentation and distillation are rich in prolamin. However, the poor water solubility of prolamin from distiller's grains (PDG) limits its further application. In this work, PDG was extracted by ethanol-alkali method and phosphorylated with sodium tripolyphosphate (STP). Furthermore, the effect of phosphorylation on the functional properties of PDG was evaluated by water solubility, water holding capacity, oil holding capacity and emulsion capacity. The results showed that PDG extracted by ethanol-alkali method was mainly composed of four proteins with different molecular weights. The extraction rate of PDG was affected by the crushing degree of distiller’s grains powder, and small particle size was conductive to improve the protein extraction rate. The extraction rate of PDG reached 22.69%±0.26% when the powder was 200 mesh. The differential scanning calorimeter results indicated that PDG possessed good thermostability with the denaturation temperature of 123.47 ℃. Fourier transform infrared spectrometer (FTIR) results showed that PDG was modified with phosphate groups after reaction with STP. The water solubility of PDG after phosphorylation was improved and it was 3.53 times higher than that of PDG, reaching 943.08±16.04 μg/mL at 30 ℃. Due to the combination of phosphate groups, the functional properties of PDG were significantly improved. Compared with PDG, the water holding capacity and oil holding capacity of phosphorylated PDG at 30 ℃ were increased by 44.9% and 33.8% respectively, and the emulsifying property and emulsifying stability at pH10 were increased by 54.9% and 3.6 times respectively. The improvement of the functional properties was conductive to the expansion of PDG's application fields. This work laid a foundation for the high added-value utilization of distiller's grains.

Summary: Gliadin is an important protein present in cereals. Owing to its solubility in alcohol, gliadin contributes significantly to the field of food industry. However, at present, it is challenging to study the structural characteristics of gliadin at the molecular level because the exact 3‐D structure cannot be obtained using experimental methods. In this study, an α‐gliadin model was constructed by combining homology modelling, ab initio modelling, and threading methods to study the structural properties of gliadin in ethanol aqueous solution. Our results indicated that glutamine is a key element of α‐gliadin. Also, α‐gliadin exhibited relatively low hydrophilicity and high lipid solubility. Molecular dynamics simulations suggested that there are hydrogen bonds and van der Waals forces existed between α‐gliadin and ethanol molecules. This study has explored the structure of wheat gliadin and its conformation in different ethanol solutions and provides a deeper understanding towards the deacetylation mechanism and potential applications of α‐gliadin in the food industry. [ABSTRACT FROM AUTHOR]

The effect of a high-power ultrasound (50, 75, and 100% amplitude) of 29.29, 38.08, and 52.72 W power levels on selected physicochemical, functional, and in vitro digestibility of two proso millet protein fractions (prolamin and glutelin) for 5 and 10 min was investigated. The protein was extracted from two proso millet cultivar (dawn and Plateau). The results show that the solubility and digestibility of the prolamin and glutelin fractions were significantly (P < 0.05) enhanced as compared to the native protein fractions. On average, about 30, 58, 55, and 28% increase in in vitro digestibility. Similarly, the solubility increased with increasing ultrasound power and treatment time for the protein fractions. For instance, there was a 169, 191, 235% increase in solubility over the native fraction for Dawn prolamin for power levels of 29.29, 38.08, and 52.72 W at 5 min. treatment time. The foaming capacity was observed to only increase significantly with a long treatment time for both the prolamin and glutelin fractions while the emulsion activity index was observed to increase slightly after 5 min of ultrasound treatment but not after 10 min of treatment. The multi-modal distribution of the particle sizes of the proteins could explain the differential behavior in its foaming and emulsion functionality. This study established ultrasound treatment as a method for modifying functional properties of proso millet proteins. [ABSTRACT FROM AUTHOR]

High molecular weight glutenin subunits (HMW GS) represent an important fraction of endosperm-specific seed-storage proteins that provide elasticity to bread dough. Previously, the second cis-regulatory module (CRM2) was found to be one of the most conserved part of HMW GS promoters, which indicated its pre-eminent role in their gene regulation. Here, we observed that deletion of CRM2 from the promoters of the Bx7 and By8 HMW GS genes increased the leakage of their transient expression in wheat leaf tissue. The effect of a VP1, an Myb and an antisense bZIP transcription factor (TF)-binding site, potentially involved in endosperm-specific regulation within CRM2, was then studied. The activity of a Bx7 gene promoter containing a mutant CRM2 with altered VP1 and Myb TF-binding sites, but an intact bZIP TF-binding site, was similarly low to that of the wild type in leaves. Transactivation analysis and EMSA indicated the binding of TFs TabZIP34 and TabZIP115 to the Skn-1 motif GTCAT in CRM2 and the repression of Bx7 and By8 HMW GS gene promoter activity in leaves. TabZIP34 and TabZIP115 may be involved in the downregulation of HMW GS gene expression in vegetative tissues and early-stage endosperm as well its modulation during seed maturation. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study combined protein modeling methods to generate the prolamins' fractions as precise as possible. Hence, gliadins, zeins, kafirins, hordeins, secalins, avenins and oryzins were generated based on their characteristics and disulfide mapping. Findings were briefly as follows: (i) Gliadins and hordeins were homologous to have both globular and rod-like structures. The ω-gliadin and C-hordein showed their worm-like structures. (ii) Zeins and kafirins had homology and existed in ordered helical-rich models. (iii) The γ-secalins exhibited similar models to that of γ-gliadin, indicating a ring connected to a tail. (iv) Avenins and Oryzins formed all possible disulfide bonds, however, there was an unusual linkage between two tandem cysteines of avenins. The studies on 3D structure of prolamins are hopefully expected to provide an improved insight at molecular level leading to accurate functionalization and applications of them in various field of studies including biology, food and medicine. [Display omitted] • Zeins and kafirins indicated high levels of structural and sequence homologies. • The α-gliadin, B-hordein, avenins and oryzins had compact structures. • The γ-prolamins had structures including a globular head and an extended tail. • The ω-gliadin, D- and C-hordeins showed their unique spiral-like structures. [ABSTRACT FROM AUTHOR]

Prolamin-based particles loaded with bioactive molecules have attracted widespread attention from scientists due to their novel properties in chemistry, physics, and biology. In the self-assembly process of biopolymer-based nanocapsules, noncovalent interactions are the main driving forces for reducing bulk materials to the nanoscale and controlling the release of bioactive molecules. This article reviews the types of interaction forces, binding strength, binding active sites, molecular orientation, and binding affinity that affect the release profile of bioactive molecules during the preparation of protein stabilizer particles. Different preparation formulations, the use of different biopolymers, the inherent nature of the loaded bioactive molecules, and external factors (including pH, biopolymer concentration, temperature, salt, ultrasonication, and atmospheric cold plasma treatment) lead to different types and strengths of intra- and intermolecular interactions. Strategies, such as pH, ultrasonication, and atmospheric cold plasma, to change the protein conformation are key to improving the binding strength between proteins and bioactive substances or stabilizers. This review provides some guidance for scientists and technicians dedicated to improving loading efficiency, delaying release, enhancing colloidal stability, and exploring the binding behavior among proteins, stabilizers, and bioactive molecules.

Nutritional grain quality is mainly influenced by the protein fraction content and grain protein content. Quantitative trait loci (QTL) mining for five traits, about 245 and 284 BC3F3 individual families of two introgression line (IL) populations were derived from Kongyu 131/Cypress (population-I) and Kongyu 131/Vary Tarva Osla (population-II), respectively. A genetic linkage map was developed using 127 simple sequence repeat (SSR) markers in population-I and 119 SSR markers in population-II. In total, 20 and 5 QTLs were detected in population-I and population-II, respectively. About twenty QTLs were mapped in population-I: five QTLs for albumin, seven QTLs for globulin, six QTLs for prolamin, one QTL for glutelin, and one QTL for grain protein content. In total, five QTLs were mapped in population-II: one QTL for albumin and four QTLs for grain protein content. Out of 25 QTLs, 19 QTLs exhibit co-localization with the previously reported QTLs. QTL-like qGPC7.3 was delineated for total protein content. This QTL was derived from population-I and was successfully validated in NILs (near-isogenic lines). The grain protein phenotype showed a significant variation between two NILs. This investigation serves as groundwork for additional cloning of nutritional quality-related genes in rice grains.

Summary: Prolamin of sorghum‐based distiller's grains was extracted and its physicochemical properties were further determined. The prolamin was found to be rich in acidic amino acids, resulting in an isoelectric point of pH 4.0. High content of α‐helix structure endowed the protein good thermostability with a denaturation of 123.47 °C. The prolamin was resistant to pepsin but susceptible to trypsin in vitro digestion. The nutritional evaluation score was low and the protein does not belong to a good source of food protein due to the low digestion and lack of essential amino acids. The prolamin exhibited low water‐holding capacity, oil‐holding capacity, foam properties, and emulsifying properties. Moreover, the protein possessed good film‐forming properties, and the characteristics of high temperature resistance, low water‐holding capacity and oil‐holding capacity of prolamin can endow the protein film with excellent properties of water blocking, oil blocking, and high thermal stability. [ABSTRACT FROM AUTHOR]

Surapon Piboonpocanun,1 Torpong Thongngarm,2 Chamard Wongsa,2 Punchama Pacharn,3 Onrapak Reamtong,4 Mongkhon Sompornrattanaphan2 1Institute of Molecular Biosciences, Mahidol University, Salaya, Nakhonpathom, Thailand; 2Division of Allergy and Clinical Immunology, Department of Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand; 3Division of Allergy and Clinical Immunology, Department of Pediatrics, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand; 4Department of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, Bangkok, ThailandCorrespondence: Mongkhon SompornrattanaphanDivision of Allergy and Clinical Immunology, Department of Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, ThailandTel +66 24198263Email mongkhon.som@mahidol.ac.thBackground: Various clinical patterns based on routes of sensitization and sensitized allergens are reported in adult-onset IgE-mediated wheat allergy. There is still a paucity of data on IgE-bound wheat allergen profiles in wheat challenge-proven adult-onset wheat allergic cases. Therefore, we aim to identify the major sensitized allergens in Thai adult-onset wheat allergic patients whose first symptom occurred after the age of 18 years despite previous tolerance.Methods: This cross-sectional pilot study recruited patients from the Thai Adult-onset IgE-mediated Wheat Allergy Cohort (TAWAC). The sera of patients with mostly challenge-proven cases were selected for allergen study, including ImmunoCAP and IgE-bound gliadins along with glutenins profiles. The IgE-bound proteins were identified by liquid chromatography-tandem mass spectrophotometry (LC-MS/MS). Direct binding of IgE to recombinant gliadin and glutenin was performed to confirm the results of immunoblot and LC-MS/MS.Results: Eleven wheat-dependent exercise-induced anaphylaxis (WDEIA) and 4 typical wheat allergy (WA) patients were enrolled. Serum IgE from > 50% of bound proteins had a molecular weight ranging from 35 to 55 kDa in both gliadin and glutenin extracts. Further, ELISA demonstrated that γ-gliadin and ω 5-gliadin were the most important major allergens. Other major allergens include α/β-gliadin, HMW glutenin, and possibly α-amylase inhibitor or LWM glutenin. Gamma-gliadin sensitization was found in all WA patients (4/4), while ω-5 gliadin was found in all WDEIA patients (11/11) from ELISA.Conclusion: Wheat γ-gliadin and ω-5 gliadin are major wheat allergens among adult-onset wheat allergy patients in Thailand. Component-resolved diagnosis using γ-gliadin might be helpful in high suspicion of wheat allergy.Keywords: allergens, anaphylaxis, enzyme-linked immunosorbent assay, food allergy, gliadins, gluten, immediate hypersensitivity, prolamin, wheat allergy

Kafirin in sorghum inhibits starch digestion and exhibits antioxidant properties, however its potential in food industry remains unexplored. Therefore, the study was aimed to explore and improve the potential of kafirin as natural carbohydrate blocker using papain (6 NFU/mL) and/or infrared treatment (220 °C/3 min). Results indicated that the combined treatment, PIR (infrared + papain) is the most efficient treatment to modify kafirin. PIR generated a new ∼37 kDa high molecular weight moiety in kafirin with a crystal size of 157.44 Å. All samples showed superior antioxidant activity post-treatments, with PIR exhibiting highest scavenging activity from 31.09 to 82.97%, 15.09 to 42.82%, and 25.92 to 38.58% for DPPH, FRAP, and ABTS, respectively. PIR-modified kafirin limited malondialdehyde production, and increased α-amylase and α-glucosidase inhibition. Incorporation of 7.5% kafirin in corn starch increased resistant starch from 5.09 to 21.04% after cooking, which suggests potential of kafirin in development of diabetic-friendly food formulations. • Kafirin sub-unit segregation improved with IR, P, PIR treatments. • New ∼37 kDa band emerged in PIR kafirin with high crystal size. • IR enhanced α-helix content, reduced β-sheets, and increased crystallinity. • PIR exhibited highest antioxidant potential via reorientation. • PIR kafirin reduced lipid oxidation, improved starch digestibility. [ABSTRACT FROM AUTHOR]

The high hydrophobicity of prolamin results in the mucoadhesive properties, enabling it suitable for oral delivery. Prolamin could self-assemble into nanospheres for a variety of hydrophobic and hydrophilic bioactive substances after the quality of solvent used to dissolve prolamin is reduced. Significant and emerging nanotechnologies tremendously contribute the preparation of prolamin-based nanomaterials with various microstructures and different characteristics, presenting the structure-activity relationship. Considering the structure-activity relationship, this review focuses on solid, hollow, solid/hollow core-shell, solid/hollow co-assembled, and layer-by-layer co-assembled/coated prolamin-based nanostructures for the encapsulation of bioactive molecules. The fabricated nanoparticles with various microstructures frequently affect the performances of prolamin-based nanoparticle. Moreover, due to the different microstructures resulted from various fabrication processes, bioactive substances with varied polarities are often entrapped into the different nanoparticle regions via polarity mediation, thus subsequently exhibiting diverse advantages and disadvantages. This review examined the nanostructures of prolamin-based particles achieved by different preparation technologies. The effects of different treatments such as acid, alkali, and heating on changing the microstructure, improving the physicochemical stability, and enhancing the biological activity of encapsulated particles are discussed, with the purpose to inspire the development of novel prolamin-based nanoparticles for improving the particle performances. By encapsulating functional compounds into the prolamin-based nanoparticles, their solubility/dissolution, gastrointestinal stability, retention in gastrointestinal tract and permeability are obviously enhanced, thereby improving oral bioavailability. Finally, trends of fabricating prolamin nanoparticles with improved performances are detailed in aid of the preparation of novel nanostructures. [Display omitted] • The degree of disintegration of prolamin is crucial for producing bioactive-loaded NPs. • Various prolamin microstructures with different advantages are examined. • Microstructure affects the encapsulation process and distribution of bioactives in the prolamin NPs. • Prolamin particles with different structures in improving oral bioavailability were reviewed. • The production of novel particle structure with improved performance are prospected. [ABSTRACT FROM AUTHOR]

Curcumin is a natural lipophilic polyphenol that exhibits significant various biological properties such as antioxidant and anti-inflammatory properties following oral administration. However, its uses have shown limitations concerning aqueous solubility, bioavailability and biodegradability that could be improved by prolamin-based nanoparticle. In this study, curcumin was encapsulated into prolamin from sorghum (SOP) and wheat (WHP) and distilled spirit spent grain (DSSGP), which was obtained after microbial proteolysis of the former two cereal grains. All the three prolamins showed clear variation of protein profiles and microstructure as confirmed by electrophoresis analysis, disulfide bond determination and Fourier-transform infrared spectroscopy (FTIR). For curcumin-loaded nanospheres (NPs) fabrication, three prolamin-based NPs shared features of spherical shape, uniform particle size, and smooth surface. The average size ranged from 122 to 193 nm depending on the prolamin variety and curcumin loading. In the experiments in vitro, curcumin showed significantly improved UV/thermal stability. Furthermore, DSSGP was more resistant to enzymatic digestion in vitro, hence achieving the controlled release of curcumin in gastrointestinal tract. Collectively, the results indicated the improved bioavailability and biodegradability of curcumin encapsulated by DSSGP, which would be an innovative potential encapsulant for effective protection and targeted delivery of hydrophobic compounds. [Display omitted] • Prolamins from distilled spirit spent grain (DSSGP), sorghum and wheat were extracted using alkali-added ethanol and compared. • DSSGP showed more concentrated molecular weight and rigid network with higher contents of disulfide bonds. • The encapsulation performance of DSSGP was the first time to be characterized. • Curcumin-loaded DSSGP nanospheres showed better encapsulation performance and lower digestion rate in vitro. [ABSTRACT FROM AUTHOR]

Various gluten-related diseases (celiac disease, wheat allergy, gluten sensitivity) are known and their incidence is growing. Gluten is a specific type of plant storage protein that can impair the health of gluten-prone persons following consumption, depending on the origin. The most severe effects are induced by wheat, barley, and rye. The only treatment is based on the absolute avoidance of those foods, as even traces might have severe effects on human well-being. With the goal of binding gluten impurities after ingestion, an in vitro setting was created. A special processed kind of zeolite, purified clinoptilolite-tuff (PCT), was implemented as an adsorber of gluten derived from different origins. Zeolites are known for their excellent sorption capacities and their applications in humans and animals have been studied for a long time. Tests were also performed in artificial gastric and intestinal fluids, and the adsorption capacity was determined via a certified validated method (ELISA). Depending on the kind of gluten source, 80–130 µg/mg of gluten were bound onto PCT. Hence, purified clinoptilolite-tuff, which was successfully tested for wheat, barley, and rye, proved to be suitable for the adsorption of gluten originating from different kinds of crops. This result might form the basis for an expedient human study in the future. [ABSTRACT FROM AUTHOR]

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Recently, there are considerable interests in the influence of prolamins on eating quality of grains. To inquire the potential effect of prolamins on the palatability of foxtail millet, prolamin characteristics under its raw (PR) and post-cooked (PC) state among three typical varieties with high (Zhonggu, ZG), medium (Zhaonong, ZN), and low (Hongmiao, HM) palatability were compared. The distinctive differences in amino acid composition, molecular structure, physicochemical properties were found in PRs and PCs, especially for HM variety. HM-PR recorded the lowest hydrophobic amino acids and surface hydrophobicity while having the superior hydration properties. The lowest denaturation temperature was found in HM-PR, which also had the highest denaturation enthalpy (ΔH). Nevertheless, HM-PR exhibited irregularly spherical protein body with the largest mean diameter. Evidenced by the highest random coil and lower α-helix and β-sheet content, a less stable secondary structure of HM-PR was found, corresponding to the most intensified disulfide cross-linking and protein aggregations in HM upon cooking. Overall, HM-PR was presumed to greatly affect the hydro-thermal utilization efficiency of starch granules during cooking, given the steric-hindrance effect of prolamins on granules in endosperm. The Present study provided new insights into the role of prolamins on foxtail millet palatability. [ABSTRACT FROM AUTHOR]

Prolamins are plant-derived proteins that can be soluble in alcohol. Depending on their source, prolamins can be categorized as zein, gliadin, kafirin, hordein, secalin, and avenin. Due to specific structures and physicochemical properties, prolamins have been combined with bioactive compounds for encapsulation so that the bioactive substances restricted in some aspects can be better used in the field of food science and nutrition. This paper mainly summarizes the structural characteristics of zein, gliadin, kafirin, hordein, secalin, and avenin, reviews their properties, and overviews their extraction methods and applications of prolamins as nanocarriers to deliver bioactive compounds. Moreover, several strategies, such as surface coating, hollow nanoparticles, co-encapsulation, deamidation, and glycosylation, are emphasized to improve the stability and bioavailability of prolamins. In addition, the limitations and challenges of prolamins in the application of food science are focused on. Possible approaches to resolve the limitations of applying prolamins, such as low extraction rate of prolamins, low encapsulation and load rate of bioactive compounds, and instability of nanoparticles, are recommended. Finally, future outlooks of prolamins as nanocarriers for bioactive compounds in food applications are elucidated. Prolamins are plant proteins with high nutritional value and various useful functions and properties. Prolamins can be used as nanocarriers to deliver bioactive compounds in food applications. [Display omitted] • The structure and extraction approaches of prolamins are overviewed. • The functional properties of prolamins are summarized. • The applications of prolamins as nanocarriers to deliver compounds are reviewed. • The strategies to improve the stability of prolamins are emphasized. [ABSTRACT FROM AUTHOR]

Various gluten-related diseases (celiac disease, wheat allergy, gluten sensitivity) are known and their incidence is growing. Gluten is a specific type of plant storage protein that can impair the health of gluten-prone persons following consumption, depending on the origin. The most severe effects are induced by wheat, barley, and rye. The only treatment is based on the absolute avoidance of those foods, as even traces might have severe effects on human well-being. With the goal of binding gluten impurities after ingestion, an in vitro setting was created. A special processed kind of zeolite, purified clinoptilolite-tuff (PCT), was implemented as an adsorber of gluten derived from different origins. Zeolites are known for their excellent sorption capacities and their applications in humans and animals have been studied for a long time. Tests were also performed in artificial gastric and intestinal fluids, and the adsorption capacity was determined via a certified validated method (ELISA). Depending on the kind of gluten source, 80–130 µg/mg of gluten were bound onto PCT. Hence, purified clinoptilolite-tuff, which was successfully tested for wheat, barley, and rye, proved to be suitable for the adsorption of gluten originating from different kinds of crops. This result might form the basis for an expedient human study in the future.

This review summarizes the major advances that have occurred over the last 5 years in the use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil emulsions. We consider the characteristics of polysaccharide-based particles, protein-based particles and organic crystals (flavonoids) with respect to their particle size, degree of aggregation, anisotropy, hydrophobicity and electrical charge. Specific effects of processing on particle functionality are identified. Special emphasis is directed towards the issue of correctly defining the stabilization mechanism to distinguish those cases where the particles are acting as genuine Pickering stabilizers, through direct monolayer adsorption at the liquid–liquid interface, from those cases where the particles are predominantly behaving as 'structuring agents' between droplets without necessarily adsorbing at the interface, for example, in many so-called high internal phase Pickering emulsions. Finally, we consider the outlook for future research activity in the field of Pickering emulsions for food applications. Image 1 • Review of plant-based Pickering emulsion research over the last 5 years. • Pickering particles composed of polysaccharides, proteins or polyphenols. • Particle shape anisotropy offers the benefit of a higher desorption energy. • Biopolymer complex formation with particles enhances emulsion stability. • Particles often act as structuring agents within the bulk continuous phase. [ABSTRACT FROM AUTHOR]

Wheat gluten has an immense impact on human nutrition as it largely determines the processing properties of wheat flour, and in particular the ability to make leavened breads, other baked products, pasta and noodles. However, there has been increasing interest in wheat gluten over the past two decades because of its well-established role in triggering coeliac disease, and its perceived role in other adverse reactions to wheat. The literature on wheat gluten is vast and extends back over two centuries, with most studies focusing on the structures of gluten proteins and their role in determining the functional properties of wheat flour and dough. This article provides a concise account of wheat gluten, focusing on properties, and features which are relevant to its role in triggering coeliac disease and, to a lesser extent, other gluten-related disorders. It includes descriptions of the biological role of the gluten proteins, the structures and relationships of gluten protein families, and the presence of related types of protein which may also contribute to functional properties and impacts on health. It therefore provides an understanding of the gluten protein system at the level required by those focusing on its impact on human health.

Hydrogels are considered as a promising medical patch for wound healing. Researches in this aspect are focused on improving their compositions and permeability to enhance the effectiveness of wound healing. Here, novel prolamins-assembled porous hydrogel microfibers with the desired merits for treating diabetes wounds are presented. Such microfibers are continuously generated by one-step microfluidic spinning technology with acetic acid solution of prolamins as the continuous phase and deionized water as the dispersed phase. By adjusting the prolamin concentration and flow rates of microfluidics, the porous structure and morphology as well as diameters of microfibers can be well tailored. Owing to their porosity, the resultant microfibers can be employed as flexible delivery systems for wound healing actives, such as bacitracin and vascular endothelial growth factor (VEGF). It is demonstrated that the resultant hydrogel microfibers are with good cell-affinity and effective drug release efficiency, and their woven patches display superior in vivo capability in treating diabetes wounds. Thus, it is believed that the proposed prolamins-assembled porous hydrogel microfibers will show important values in clinic wound treatments., (© 2023 Wiley-VCH GmbH.)

Highlights • Both rehydrated corn grain silage and high-moisture corn were well conserved. • Inoculation with L. buchneri increased the aerobic stability of both grain silages. • Ruminal degradability increased with storage length due to decreased prolamin. • Main changes in the silages occurred during the first two months of storage. Abstract The objective of this study was to compare the conservation of rehydrated corn grain silage (RCGS) and high-moisture corn (HMC), treated or not with Lactobacillus buchneri , and to determine the minimum storage length necessary to improve ruminal in situ dry matter (DM) degradability. The treatments consisted of two grain sources, HMC and RCGS (rehydrated to 350 g/kg of moisture), inoculated with L. buchneri NCIMB 40788 at 1 × 105 cfu/g (LB) or chlorine free water (Control), and stored for 15, 30, 60, 90, 120, 180, 240, and 300 days. The concentrations of lactic, acetic, and propionic acids, and 1,2-propanediol were higher (P < 0.044), whereas butyric acid was lower (P < 0.001) in RCGS compared with HMC. Inoculation with LB reduced (P < 0.001) the concentration of lactic acid and increased (P < 0.001) the pH, acetic acid, and lactic acid bacteria counts. Therefore, silages inoculated with LB had prolonged aerobic stability. Silages inoculated with LB had more (P < 0.001) ammonia and less (P < 0.001) prolamin than that in Control silage, although ruminal in situ DM degradability was not affected by inoculation (P > 0.588). The content of ammonia and ruminal in situ DM degradability increased (P < 0.001) with the storage length, which coincided with a gradual decrease (P < 0.001) in prolamin concentration. According to a broken-line regression, higher gains in ruminal in situ DM degradability occurred up to 71 and 52 days of storage for HMC and RCGS, respectively. In summary, RCGS is an alternative to HMC, and L. buchneri improved the aerobic stability of RCGS and HMC. Based on the ruminal in situ DM degradability, it is recommended storing corn grain silages for at least two months before feeding. [ABSTRACT FROM AUTHOR]

Protein content is one of the main nutrition quality traits used to measure nutrition value in rice (Oryza sativa L.) Therefore, improving the protein content is a main target for nutrition quality breeding in rice. Previous studies have mainly focused on the total protein content in brown and polished rice using bi-parental segregating populations. Few researchers have focused on four different protein component traits (glutelin, prolamin, albumin, and globulin) in rice, and little is known regarding association analysis in natural populations. In this study, 329 japonica accessions (Oryza sativa L. subsp. japonica Kato) were collected from worldwide geographic distributions and genotyped using 154 microsatellite markers to detect the association between four protein component traits and relative markers in the tested panel. The Coomassie Brilliant Blue G-250 method was used to measure the phenotype of four protein components. A total of 845 amplified alleles were detected with allele number ranging from 2 to 9. The whole population was divided into three subgroups via software STRUCTURE 2.3.4. The scatterplot showed that the LD (linkage disequilibrium) decay distance was about 30 cM in the whole tested population. A total of 15 simple sequence repeats (SSR) markers were identified by using both the general linear model (GLM) and mixed linear model (MLM). These associated marker loci can provide a higher variety of choices in improving the nutrition quality of rice. In addition, the carrier materials with excellent alleles identified in this study can be used as parental genotypes in rice molecular breeding in the future. [ABSTRACT FROM AUTHOR]

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

The sulfation of curdlan was achieved by modification of curdlan with sulfur trioxide–pyridine complex. Curcumin−loaded curdlan sulfate−sodium caseinate stabilized foxtail millet prolamin nanoparticles were fabricated using pH-driven method. Under the optimal conditions, two kinds of foxtail millet prolamin−based nanoparticles were fabricated using different preparation processes for the first time. The mean diameters and zeta-potentials of co−assembled foxtail millet prolamin−sodium caseinate−curdlan sulfate nanoparticles and curdlan sulfate coated co−assembled foxtail millet prolamin−sodium caseinate nanoparticles were 84.7 nm, 136.4 nm and − 45.7 mV, − 41.5, respectively. Molecular docking and infrared spectroscopy indicated that the curcumin was retained in the hydrophobic region of foxtail millet prolamin though four hydrogen bonds and ten hydrophobic interactions, and amino residues of proline, arginase, cysteine, glycine, and alanine served as the main binding sites for curcumin. The deposition and co−assembly of curdlan sulfate enhanced the curcumin encapsulation efficiency from 78.3% to 81.8% and 85.9%, respectively, and slightly reduced the release of curcumin under physiological and endosomal pH conditions. Consequently, the intake of curdlan sulfate−sodium caseinate stabilized composite nanoparticles encapsulated−curcumin by MCF-7 cells was lower than that of sodium caseinate stabilized nanoparticles entrapped−curcumin, and increased the IC 50 value from 5.3 μg/mL to 10.5 and 9.0 μg/mL, respectively. This study showed that the biopolymeric nanoparticles have the potential to encapsulate hydrophobic bioactives, and the incorporation of curdlan sulfate exhibited a significant effect on the physicochemical properties, encapsulation, and release profile of foxtail millet prolamin particles. [Display omitted] • Curdlan sulfate was prepared to stabilize foxtail millet prolamin NPs. • Two kinds of curdlan sulfate−caseinate stabilized prolamin NPs were produced. • Curcumin in foxtail millet−based NPs was released in a pH-dependent manner. • The incorporation of curdlan sulfate slowed the release of curcumin in the NPs. [ABSTRACT FROM AUTHOR]

Millet proteins have been demonstrated to possess glucose-lowering and lipid metabolic disorder modulation functions against diabetes; however, the molecular mechanisms underlying their anti-diabetic effects remain unclear. The present study aimed to investigate the hypoglycemic effect of prolamin from cooked foxtail millet (PCFM) on type 2 diabetic mice, and explore the gut microbiota and serum metabolic profile changes that are associated with diabetes attenuation by PCFM. Our diabetes model was established using a high-fat diet combined with streptozotocin before PCFM or saline was daily administrated by gavage for 5 weeks. The results showed that PCFM ameliorated glucose metabolism disorders associated with type 2 diabetes. Furthermore, the effects of PCFM administration on gut microbiota and serum metabolome were investigated. 16S rRNA gene sequencing analysis indicated that PCFM alleviated diabetes-related gut microbiota dysbiosis in mice. Additionally, the serum metabolomics analysis revealed that the metabolite levels disturbed by diabetes were partly altered by PCFM. Notably, the decreased D-Glucose level caused by PCFM suggested that its anti-diabetic potential can be associated with the activation of glycolysis and the inhibition of gluconeogenesis, starch and sucrose metabolism and galactose metabolism. In addition, the increased serotonin level caused by PCFM may stimulate insulin secretion by pancreatic β-cells, which contributed to its hypoglycemic effect. Taken together, our research demonstrated that the modulation of gut microbiota composition and the serum metabolomics profile was associated with the anti-diabetic effect of PCFM.

Gluten protein crosslinking is a predetermined process where specific intra- and intermolecular disulfide bonds differ depending on the protein and cysteine motif. In this article, all-atom Monte Carlo simulations were used to understand the formation of disulfide bonds in gliadins and low molecular weight glutenin subunits (LMW-GS). The two intrinsically disordered proteins appeared to contain mostly turns and loops and showed “self-avoiding walk” behavior in water. Cysteine residues involved in intramolecular disulfide bonds were located next to hydrophobic peptide sections in the primary sequence. Hydrophobicity of neighboring peptide sections, synthesis chronology, and amino acid chain flexibility were identified as important factors in securing the specificity of intramolecular disulfide bonds formed directly after synthesis. The two LMW-GS cysteine residues that form intermolecular disulfide bonds were positioned next to peptide sections of lower hydrophobicity, and these cysteine residues are more exposed to the cytosolic conditions, which influence the crosslinking behavior. In addition, coarse-grained Monte Carlo simulations revealed that the protein folding is independent of ionic strength. The potential molecular behavior associated with disulfide bonds, as reported here, increases the biological understanding of seed storage protein function and provides opportunities to tailor their functional properties for different applications.

Starch and prolamin composition and content are important indexes for determining the processing and nutritional quality of wheat (Triticum aestivum L.) grains. Several transcription factors (TFs) regulate gene expression during starch and protein biosynthesis in wheat. Storage protein activator (TaSPA), a member of the basic leucine zipper (bZIP) family, has been reported to activate glutenin genes and is correlated to starch synthesis related genes. In this study, we generated TaSPA-B overexpressing (OE) transgenic wheat lines. Compared with wild-type (WT) plants, the starch content was slightly reduced and starch granules exhibited a more polarized distribution in the TaSPA-B OE lines. Moreover, glutenin and ω- gliadin contents were significantly reduced, with lower expression levels of related genes (e.g., By15, Dx2, and ω-1,2 gliadin gene). RNA-seq analysis identified 2023 differentially expressed genes (DEGs). The low expression of some DEGs (e.g., SUSase, ADPase, Pho1, Waxy, SBE, SSI, and SS II a) might explain the reduction of starch contents. Some TFs involved in glutenin and starch synthesis might be regulated by TaSPA-B, for example, TaPBF was reduced in TaSPA-B OE-3 lines. In addition, dual-luciferase reporter assay indicated that both TaSPA-B and TaPBF could transactivate the promoter of ω-1,2 gliadin gene. These results suggest that TaSPA-B regulates a complex gene network and plays an important role in starch and protein biosynthesis in wheat.

Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.

Abstract: Kafirin, the sorghum prolamin, is the most hydrophobic of the prolamins, and forms disulfide cross‐links because of its high cysteine content. It is noted for its slow digestibility but does not trigger any adverse response when consumed by celiacs. These properties make kafirin potentially valuable in both food and nonfood applications, especially as a bioplastic and encapsulating agent. Despite these valuable properties, to date there is no commercial production of kafirin and consequently no commercial products. Extraction technologies that could be upscaled for industrial use are described. Also, genetic and physicochemical techniques that have been applied to improve the functional and nutritional properties of kafirin as a functional food ingredient and as a bioplastic are reviewed. It is proposed that kafirin extraction and bioplastic manufacture should be located at the site of grain bioethanol production. This would enable the use of a consistent supply of inexpensive, high‐protein feedstock from sorghum distillers dried grains with solubles, as well as a ready supply of inexpensive ethanol for extraction. In addition, equipment would be available for solvent recovery, and transportation costs could be minimized. These factors would contribute to making kafirin economically viable as an alternative protein source. [ABSTRACT FROM AUTHOR]

We investigated the effects of different types and doses of inoculants for ensiling rehydrated corn grain. Shelled corn was finely ground and rehydrated to 35% moisture. Treatments were as follows: (1) control (no additives); (2) Lactobacillus plantarum and Pediococcus acidilactici (LPPA) at a theoretical application rate of 1 × 105 cfu/g; (3) LPPA at 5 × 105 cfu/g; (4) LPPA at 1 × 106 cfu/g; (5) Lactobacillus buchneri (LB) at 1 × 105 cfu/g; (6) LB at 5 × 105 cfu/g; and (7) LB at 1 × 106 cfu/g. We detected no effect of inoculant dose. Gas losses were greater in silages treated with LB compared with control and LPPA silages. Treating silages with LB reduced the concentrations of lactic acid and ethanol and increased silage pH and concentrations of acetic acid, propionic acid, and 1,2-propanediol. At silo opening, silages treated with LB had higher counts of lactic acid bacteria but lower yeast counts than the control silage. Aerobic stability was greater for silages treated with LB and lower for silages treated with LPPA compared with the control. The LB reduced dry matter (DM) losses during aerobic exposure, whereas LPPA increased them. Prolamin content was lower in silages treated with LB compared with the control, resulting in greater ruminal in situ DM degradability. Inoculating LB to a dose of 1 × 105 cfu/g increased aerobic stability and ruminal in situ DM degradability of rehydrated corn grain silage. The addition of LPPA did not alter the fermentation process and worsened the aerobic stability of rehydrated corn grain silage. Further studies are warranted to confirm these conclusions in other corn hybrids, inoculants, and their combinations. [ABSTRACT FROM AUTHOR]

Background and objectives: The objective of this study was to determine the extent to which differences in rice grain protein composition are associated with head rice yield (HRY). HRY, the mass of milled unbroken rice grain derived from a defined mass of paddy rice expressed as a percentage, is a commercially important trait targeted by rice breeders. Variation in rice grain protein composition influences rice grain texture, and high grain protein content is associated with high HRY; however, the relationship between rice grain protein composition and HRY is not well understood. Findings: HPLC analysis of protein extracts derived from broken and unbroken milled medium- and long-grain rice suggests that rice grain protein composition differences are associated with HRY. Glutelin, a major class of rice grain storage proteins, displayed the greatest difference between broken and unbroken rice grains but weakest association with HRY. Prolamin and globulin content displayed relatively smaller differences between broken and unbroken medium and long grains, yet both protein fractions were associated with HRY. Conclusions: Rice grain protein composition, in addition to other known factors, influences rice HRY. Significance and novelty: Protein composition differences between broken and unbroken rice grains have significant implications for human nutrition and in part explain differences in HRY. Rice breeders face the challenge of balancing the two competing traits of HRY and soft grain texture. [ABSTRACT FROM AUTHOR]

Prolamin is a heat-stable storage protein of rice ( Oryza sativa ). This study aimed to examine the effect of prolamin on anti-tumor immune response in vitro and leukemia growth in vivo. The prolamin-enriched rice fractions were prepared to stimulate peripheral blood mononuclear cells (MNC) from mice spleen. The MNC-conditioned medium (MNC-CM) was collected to treat leukemia L1210 cells. Human MNC-CM was prepared to treat Jurkat acute T cell leukemia cells. Purified prolamin was orally administered to syngeneic L1210-bearing DBA/2 mice to assess weights of tumor, liver and spleen, liver histopathology, peripheral blood neutrophil count and cytokine levels. Prolamin-prepared MNC-CM inhibited the viability of murine leukemia L1210 cells and human leukemia Jurkat cells, indicating an immunomodulatory effect. In syngeneic L1210-bearing DBA/2 mice, oral administration of purified prolamin dose-dependently decreased the tumor weight and attenuated the leukemia-induced reduction of liver and spleen weights. Prolamin inhibited the increase of peripheral blood leukocyte count. The levels of tumor necrosis factor-α and interferon-γ in MNC-CM and mice serum were significantly increased by prolamin treatment. No significant change in body weight, serum alanine aminotransferase and creatinine levels was noted by prolamin treatment. Rice prolamin could effectively promote anti-tumor immunity and inhibit leukemia growth without significant toxicity. [ABSTRACT FROM AUTHOR]

Rice cultivar starch composition differences do not completely explain variation in rice cooking and eating quality. Rice grain storage proteins possess divergent solubility properties suggesting they may contribute to cultivar differences in rice grain quality. Application of high-performance liquid chromatography (HPLC) analysis to protein extracts derived from medium and long grain advanced rice breeding lines revealed rice grain protein composition differences which were associated with instrumental measures of grain quality. Globulin content displayed little variation in both grain types. The mean glutelin content was higher in long grain rice lines than medium grains. Although the mean content of prolamins in medium and long grain rice were similar, the prolamin content of medium grains was more variable. Individual medium grain prolamin HPLC peaks, total prolamin content and the prolamin:glutelin + prolamin ratio were positively correlated with several rapid visco analyser (RVA) parameters. The long grain HPLC data displayed a similar pattern of correlations with RVA parameters but of reduced magnitude. Protein composition was associated with instrumental measures of grain quality in this set of germplasm and although the textural properties of rice are complex, these data suggest consideration of rice grain protein composition could contribute to breeding high quality rice. [ABSTRACT FROM AUTHOR]