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[PMID]:29267335
[Au] Autor:Milczarski P; Masojc P; Krajewski P; Stochmal A; Kowalczyk M; Angelov M; Ivanova V; Schollenberger M; Wakulinski W; Banaszak Z; Banaszak K; Rakoczy-Trojanowska M
[Ad] Endereço:West Pomeranian University of Technology, Szczecin, Poland.
[Ti] Título:QTL mapping for benzoxazinoid content, preharvest sprouting, α-amylase activity, and leaf rust resistance in rye (Secale cereale L.).
[So] Source:PLoS One;12(12):e0189912, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Mapping population of recombinant inbred lines (RILs) representing 541 × Ot1-3 cross exhibited wide variations of benzoxazinoid (BX) content in leaves and roots, brown rust resistance, α-amylase activity in the grain, and resistance to preharvest sprouting. QTL mapping of major BX species using a DArT-based map revealed a complex genetic architecture underlying the production of these main secondary metabolites engaged in stress and allelopathy responses. The synthesis of BX in leaves and roots was found to be regulated by different QTL. The QTL for the BX content, rust resistance, α-amylase activity, and preharvest sprouting partially overlapped; this points to their common genetic regulation by a definite subset of genes. Only one QTL for BX located on chromosome 7R coincided with the loci of the ScBx genes, which were mapped as two clusters on chromosomes 5RS (Bx3-Bx5) and 7R (Bx1-Bx2). The QTL common for several BX species, rust resistance, preharvest sprouting, and α-amylase activity are interesting objects for further exploration aimed at developing common markers for these important agronomic traits.
[Mh] Termos MeSH primário: Basidiomycota/patogenicidade
Benzoxazinas/metabolismo
Folhas de Planta/microbiologia
Locos de Características Quantitativas
Secale/microbiologia
alfa-Amilases/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Benzoxazines); EC 3.2.1.1 (alpha-Amylases)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180116
[Lr] Data última revisão:
180116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171222
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0189912


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[PMID]:29185930
[Au] Autor:Zamaratskaia G; Johansson DP; Junqueira MA; Deissler L; Langton M; Hellström PM; Landberg R
[Ad] Endereço:1Department of Molecular Sciences,BioCenter,Swedish University of Agricultural Sciences (SLU),750 07 Uppsala,Sweden.
[Ti] Título:Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.
[So] Source:Br J Nutr;118(9):686-697, 2017 Nov.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated using in vitro methods. Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0-230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.
[Mh] Termos MeSH primário: Apetite
Glicemia/metabolismo
Pão
Alimentos Fermentados
Período Pós-Prandial
Secale/química
[Mh] Termos MeSH secundário: Adulto
Desjejum
Estudos Cross-Over
Fibras na Dieta/administração & dosagem
Digestão
Feminino
Peptídeo 1 Semelhante ao Glucagon/sangue
Seres Humanos
Insulina/sangue
Masculino
Meia-Idade
Saciação
Método Simples-Cego
Suécia
Triticum/química
Grãos Integrais/química
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Dietary Fiber); 0 (Insulin); 89750-14-1 (Glucagon-Like Peptide 1)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171211
[Lr] Data última revisão:
171211
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171130
[St] Status:MEDLINE
[do] DOI:10.1017/S000711451700263X


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[PMID]:28873565
[Au] Autor:Servillo L; D'Onofrio N; Giovane A; Casale R; Cautela D; Ferrari G; Castaldo D; Balestrieri ML
[Ad] Endereço:Dipartimento di Biochimica, Biofisica e Patologia Generale, Università degli Studi della Campania "Luigi Vanvitelli", Via L. De Crecchio 7, 80138 Napoli, Italy. Electronic address: luigi.servillo@unicampania.it.
[Ti] Título:The betaine profile of cereal flours unveils new and uncommon betaines.
[So] Source:Food Chem;239:234-241, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:We report the LC-ESI-MS/MS determination of betaines in commercial flours of cereals and pseudocereals most utilized in human nutrition. Results showed that glycine betaine, trigonelline, proline betaine, N -trimethyllysine were metabolites common to all examined flours, whereas an uncommon betaine, valine betaine, and glutamine betaine were present only in flours of barley, rye, oat, durum wheat, winter wheat, Triticum dicoccum and Triticum monococcum. Valine betaine and glutamine betaine, the latter never reported before in plants and animals, are not evenly distributed in the Poaceae family, but their presence or absence in flours depends on the subfamily to which the plant belongs. Interestingly, we also report for the first time the occurrence of pipecolic acid betaine (homostachydrine) and its precursor 1,2-N-methylpipecolic acid in rye flour. These two metabolites were not detected in any other cereal or pseudocereal flour, suggesting their potential role as markers of rye flour occurrence in cereal-based foods.
[Mh] Termos MeSH primário: Farinha
[Mh] Termos MeSH secundário: Animais
Betaína
Grãos Comestíveis
Seres Humanos
Secale
Espectrometria de Massas em Tandem
Triticum
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
3SCV180C9W (Betaine)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28831956
[Au] Autor:Wronkowska M; Soral-Smietana M; Zdunczyk Z; Juskiewicz J; Jadacka M; Majkowska A; Dajnowiec FJ
[Ad] Endereço:1Department of Chemistry and Biodynamics of Food,Division of Food Science,Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences,Tuwima 10 Str.,10-748 Olsztyn,Poland.
[Ti] Título:Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats.
[So] Source:Br J Nutr;118(3):169-178, 2017 Aug.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Two types of diet - standard and atherogenic - were used to study the effect of wheat or wheat-rye breads supplemented with 20 % acid whey concentrate after ultrafiltration on the physiological response of growing rats. The acid whey concentrate after ultrafiltration used in rat diets caused reduced weight gain (for atherogenic diet with wheat bread); growth of caecum tissue and digesta weight; a decrease in the pH of caecum digesta (for atherogenic diet); reduced activity of bacterial glycolytic enzymes; and a significant increase in total SCFA for both types of diet with wheat-rye breads containing acid whey concentrate. For wheat bread with acid whey, in standard diet, a statistically significant increase was found in the population of bifidobacteria. The results showed that the acid whey concentrates could be used as a valuable food ingredient.
[Mh] Termos MeSH primário: Pão/análise
Ceco/metabolismo
Alimentos Fortificados
Soro do Leite/química
[Mh] Termos MeSH secundário: Animais
Bifidobacterium/metabolismo
Peso Corporal
Ceco/microbiologia
HDL-Colesterol/sangue
LDL-Colesterol/sangue
Contagem de Colônia Microbiana
Dieta Aterogênica
Dieta Hiperlipídica
Ácidos Graxos Voláteis/metabolismo
Fermentação
Microbioma Gastrointestinal
Masculino
Modelos Animais
Ratos
Ratos Wistar
Secale/química
Triglicerídeos/sangue
Triticum/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cholesterol, HDL); 0 (Cholesterol, LDL); 0 (Fatty Acids, Volatile); 0 (Triglycerides)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170907
[Lr] Data última revisão:
170907
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170824
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517001921


  5 / 1786 MEDLINE  
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[PMID]:28794212
[Au] Autor:Kehlet U; Kofod J; Holst JJ; Ritz C; Aaslyng MD; Raben A
[Ad] Endereço:Danish Meat Research Institute, Danish Technological Institute, Taastrup, Denmark; unk@teknologisk.dk.
[Ti] Título:Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study.
[So] Source:J Nutr;147(9):1700-1708, 2017 Sep.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention. We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by ) fiber addition (rye bran and pea fiber) to pork meatballs, ) the food matrix of the fiber (fiber meatballs compared with fiber bread), or ) the protein source (animal compared with vegetable protein patties). In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m ), 22.2 ± 1.9; age, 23.3 ± 2.9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18% of energy, carbohydrate ∼50% of energy, fat ∼30% of energy; 13 g fiber in the fiber meals). Ad libitum EI after 4 h was the primary endpoint. Moreover, appetite sensations and postprandial responses of glucose, insulin, glucagon-like peptide-1, peptide YY 3-36, and plasma amino acids were measured. Ad libitum EI did not differ significantly between the meals. Satiety and fullness increased 11% and 13%, respectively, and hunger and prospective intake decreased 17% and 15%, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal ( < 0.01). Hormonal and metabolic responses did not differ between the meals. In general, plasma amino acid concentrations were higher after the fiber-rich meals than after the LF meal. Meals based on meatballs and bread with differences in the fiber content, food matrix of fiber, and protein source had similar effects on ad libitum EI in healthy men. However, fiber addition to pork meatballs favorably affected appetite sensations but without changes in hormonal and metabolic responses. Moreover, animal- and vegetable-protein-based, fiber-matched meals had similar effects on appetite regulation. This trial was registered at clinicaltrials.gov as NCT02521805.
[Mh] Termos MeSH primário: Regulação do Apetite/efeitos dos fármacos
Glicemia/metabolismo
Fibras na Dieta/farmacologia
Proteínas na Dieta/administração & dosagem
Carne Vermelha
Resposta de Saciedade/efeitos dos fármacos
Verduras
[Mh] Termos MeSH secundário: Adulto
Dieta
Ingestão de Energia/efeitos dos fármacos
Peptídeo 1 Semelhante ao Glucagon/sangue
Seres Humanos
Insulina/sangue
Masculino
Obesidade/prevenção & controle
Ervilhas/química
Fragmentos de Peptídeos/sangue
Peptídeo YY/sangue
Proteínas de Plantas/administração & dosagem
Estudos Prospectivos
Valores de Referência
Saciação
Secale/química
Sementes
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Dietary Fiber); 0 (Dietary Proteins); 0 (Insulin); 0 (Peptide Fragments); 0 (Plant Proteins); 106388-42-5 (Peptide YY); 123583-37-9 (peptide YY (3-36)); 89750-14-1 (Glucagon-Like Peptide 1)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170811
[St] Status:MEDLINE
[do] DOI:10.3945/jn.117.250332


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[PMID]:28764003
[Au] Autor:Lexhaller B; Tompos C; Scherf KA
[Ad] Endereço:Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, D-85354 Freising, Germany.
[Ti] Título:Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits.
[So] Source:Food Chem;237:320-330, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Monitoring the compliance of gluten-free foods to the regulatory threshold of 20mg/kg of gluten is essential for celiac disease patients. The different enzyme-linked immunosorbent assays (ELISAs) for gluten detection each have specific characteristics, but there are only a few systematic comparisons. This fundamental study compared the specificities and sensitivities of the R5, G12 and Skerritt monoclonal and two polyclonal antibodies to well-defined gluten protein types (GPT) isolated from wheat, rye and barley flours. Quantitation of protein concentrations by reversed-phase high-performance liquid chromatography provided independent reference values. The ELISA responses showed high variability depending on the type of cereal, the GPT and the antibody used. Overall, ω1,2-gliadins and γ-75k-secalins were most reactive, whereas ω5-gliadins and γ-, B- and D-hordeins were detected with the lowest sensitivities. These results revealed which GPT each antibody is most sensitive to and provided novel insights that will be helpful for appropriate calibration of ELISAs.
[Mh] Termos MeSH primário: Glutens/análise
[Mh] Termos MeSH secundário: Doença Celíaca
Ensaio de Imunoadsorção Enzimática
Gliadina
Hordeum
Seres Humanos
Secale
Triticum
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8002-80-0 (Glutens); 9007-90-3 (Gliadin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28598613
[Au] Autor:Hajeb P; Herrmann SS; Poulsen ME
[Ad] Endereço:National Food Institute, Technical University of Denmark , Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
[Ti] Título:Role of Sample Processing Strategies at the European Union National Reference Laboratories (NRLs) Concerning the Analysis of Pesticide Residues.
[So] Source:J Agric Food Chem;65(28):5759-5767, 2017 Jul 19.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The guidance document SANTE 11945/2015 recommends that cereal samples be milled to a particle size preferably smaller than 1.0 mm and that extensive heating of the samples should be avoided. The aim of the present study was therefore to investigate the differences in milling procedures, obtained particle size distributions, and the resulting pesticide residue recovery when cereal samples were milled at the European Union National Reference Laboratories (NRLs) with their routine milling procedures. A total of 23 NRLs participated in the study. The oat and rye samples milled by each NRL were sent to the European Union Reference Laboratory on Cereals and Feedingstuff (EURL) for the determination of the particle size distribution and pesticide residue recovery. The results showed that the NRLs used several different brands and types of mills. Large variations in the particle size distributions and pesticide extraction efficiencies were observed even between samples milled by the same type of mill.
[Mh] Termos MeSH primário: Avena/química
Análise de Alimentos/normas
Contaminação de Alimentos/análise
Resíduos de Praguicidas/análise
Secale/química
[Mh] Termos MeSH secundário: União Europeia
Manipulação de Alimentos
Laboratórios/normas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Pesticide Residues)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170728
[Lr] Data última revisão:
170728
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170610
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b00728


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[PMID]:28569139
[Au] Autor:Bernal-Vasquez AM; Gordillo A; Schmidt M; Piepho HP
[Ad] Endereço:Biostatistics Unit, Institute of Crop Science, University of Hohenheim, Fruwirthstrasse 23, Stuttgart, 70599, Germany.
[Ti] Título:Genomic prediction in early selection stages using multi-year data in a hybrid rye breeding program.
[So] Source:BMC Genet;18(1):51, 2017 May 31.
[Is] ISSN:1471-2156
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The use of multiple genetic backgrounds across years is appealing for genomic prediction (GP) because past years' data provide valuable information on marker effects. Nonetheless, single-year GP models are less complex and computationally less demanding than multi-year GP models. In devising a suitable analysis strategy for multi-year data, we may exploit the fact that even if there is no replication of genotypes across years, there is plenty of replication at the level of marker loci. Our principal aim was to evaluate different GP approaches to simultaneously model genotype-by-year (GY) effects and breeding values using multi-year data in terms of predictive ability. The models were evaluated under different scenarios reflecting common practice in plant breeding programs, such as different degrees of relatedness between training and validation sets, and using a selected fraction of genotypes in the training set. We used empirical grain yield data of a rye hybrid breeding program. A detailed description of the prediction approaches highlighting the use of kinship for modeling GY is presented. RESULTS: Using the kinship to model GY was advantageous in particular for datasets disconnected across years. On average, predictive abilities were 5% higher for models using kinship to model GY over models without kinship. We confirmed that using data from multiple selection stages provides valuable GY information and helps increasing predictive ability. This increase is on average 30% higher when the predicted genotypes are closely related with the genotypes in the training set. A selection of top-yielding genotypes together with the use of kinship to model GY improves the predictive ability in datasets composed of single years of several selection cycles. CONCLUSIONS: Our results clearly demonstrate that the use of multi-year data and appropriate modeling is beneficial for GP because it allows dissecting GY effects from genomic estimated breeding values. The model choice, as well as ensuring that the predicted candidates are sufficiently related to the genotypes in the training set, are crucial.
[Mh] Termos MeSH primário: Genômica/métodos
Melhoramento Vegetal/métodos
Secale/genética
[Mh] Termos MeSH secundário: Genoma de Planta
Modelos Genéticos
Locos de Características Quantitativas
Seleção Genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171002
[Lr] Data última revisão:
171002
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170602
[St] Status:MEDLINE
[do] DOI:10.1186/s12863-017-0512-8


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[PMID]:28559761
[Au] Autor:Crespo-Herrera LA; Garkava-Gustavsson L; Åhman I
[Ad] Endereço:International Maize and Wheat Improvement Center (CIMMYT), Apdo. Postal 6-641, 06600 Mexico, DF Mexico.
[Ti] Título:A systematic review of rye ( L.) as a source of resistance to pathogens and pests in wheat ( L.).
[So] Source:Hereditas;154:14, 2017.
[Is] ISSN:1601-5223
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Wheat is globally one of the most important crops. With the current human population growth rate, there is an increasing need to raise wheat productivity by means of plant breeding, along with development of more efficient and sustainable agricultural systems. Damage by pathogens and pests, in combination with adverse climate effects, need to be counteracted by incorporating new germplasm that makes wheat more resistant/tolerant to such stress factors. Rye has been used as a source for improved resistance to pathogens and pests in wheat during more than 50 years. With new devastating stem and yellow rust pathotypes invading wheat at large acreage globally, along with new biotypes of pest insects, there is renewed interest in using rye as a source of resistance. Currently the proportion of wheat cultivars with rye chromatin varies between countries, with examples of up to 34%. There is mainly one rye source, Petkus, that has been widely exploited and that has contributed considerably to raise yields and increase disease resistance in wheat. Successively, the multiple disease resistances conferred by this source has been overcome by new pathotypes of leaf rust, yellow rust, stem rust and powdery mildew. However, there are several other rye sources reported to make wheat more resistant to various biotic constraints when their rye chromatin has been transferred to wheat. There is also development of knowledge on how to produce new rye translocation, substitution and addition lines. Here we compile information that may facilitate decision making for wheat breeders aiming to transfer resistance to biotic constraints from rye to elite wheat germplasm.
[Mh] Termos MeSH primário: Resistência à Doença/genética
Secale/genética
Triticum/genética
[Mh] Termos MeSH secundário: Cruzamentos Genéticos
Melhoramento Vegetal
Translocação Genética
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170814
[Lr] Data última revisão:
170814
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170601
[St] Status:MEDLINE
[do] DOI:10.1186/s41065-017-0033-5


  10 / 1786 MEDLINE  
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[PMID]:28554863
[Au] Autor:Oellig C
[Ad] Endereço:Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany. Electronic address: claudia.oellig@uni-hohenheim.de.
[Ti] Título:Lysergic acid amide as chemical marker for the total ergot alkaloids in rye flour - Determination by high-performance thin-layer chromatography-fluorescence detection.
[So] Source:J Chromatogr A;1507:124-131, 2017 Jul 21.
[Is] ISSN:1873-3778
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Ergot alkaloids are generally determined by high-performance liquid chromatography (HPLC) coupled to fluorescence detection (FLD) or mass selective detection, analyzing the individual compounds. However, fast and easy screening methods for the determination of the total ergot alkaloid content are more suitable, since for monitoring only the sum of the alkaloids is relevant. The herein presented screening uses lysergic acid amide (LSA) as chemical marker, formed from ergopeptine alkaloids, and ergometrine for the determination of the total ergot alkaloids in rye with high-performance thin-layer chromatography-fluorescence detection (HPTLC-FLD). An ammonium acetate buffered extraction step was followed by liquid-liquid partition for clean-up before the ergopeptine alkaloids were selectively transformed to LSA and analyzed by HPTLC-FLD on silica gel with isopropyl acetate/methanol/water/25% ammonium hydroxide solution (80:10:3.8:1.1, v/v/v/v) as the mobile phase. The enhanced native fluorescence of LSA and unaffected ergometrine was used for quantitation without any interfering matrix. Limits of detection and quantitation were 8 and 26µg LSA/kg rye, which enables the determination of the total ergot alkaloids far below the applied quality criterion limit for rye. Close to 100% recoveries for different rye flours at relevant spiking levels were obtained. Thus, reliable results were guaranteed, and the fast and efficient screening for the total ergot alkaloids in rye offers a rapid alternative to the HPLC analysis of the individual compounds.
[Mh] Termos MeSH primário: Cromatografia em Camada Delgada/métodos
Alcaloides de Claviceps/análise
Farinha/análise
Dietilamida do Ácido Lisérgico/análogos & derivados
Extratos Vegetais/análise
Secale/química
[Mh] Termos MeSH secundário: Cromatografia em Camada Delgada/instrumentação
Fluorescência
Dietilamida do Ácido Lisérgico/análise
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Ergot Alkaloids); 0 (Plant Extracts); 073830XH10 (lysergamide); 8NA5SWF92O (Lysergic Acid Diethylamide)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170531
[St] Status:MEDLINE



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