Skip to main content
Have a personal or library account? Click to login
Protein, Amino Acid and Gluten Content in Oat (Avena Sativa L.) Grown in Latvia Cover

Protein, Amino Acid and Gluten Content in Oat (Avena Sativa L.) Grown in Latvia

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 69 (2015): Issue 4 (September 2015)
By: ,  ,   and    
Open Access
|Oct 2015
References

References

  1. Andon, M., Anderson, J. (2008). The oatmeal-cholesterol connection: 10 years later. Amer. I. Lifestyle. Med., 2 (1), 51-57.
    Open DOISearch in Google Scholar
  2. Anonymous (2009). EU Commission Regulation (EC) No 41/2009. Concerning the composition and labelling of foodstuffs suitable for people intolerant to gluten. January 20. http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:EN:PDF (accessed 10 April 2015).
    Search in Google Scholar
  3. Anonymous (2015). CODEX STAN 118 - 1981. Codex standard for foods for special dietary use for persons intolerant to gluten. http://www.codexalimentarius.org/input/download/standards/291/cxs_118e.pdf (accessed 10 April 2015).
    Search in Google Scholar
  4. Arendt, E. K., Nunes, M. H. B. (2010). Processing gluten-free foods. In: Boye, J. I., Godefroy, S. B. (eds.). Allergen Management in the Food Industry. John Wiley & Sons, New Jersey, pp. 333-354.
    Open DOISearch in Google Scholar
  5. Arendt, E. K., Zannini, E. (2013). Cereal Grains for the Food and Beverage Industries. Woodhead Publishing, Cambridge. 485 pp.
    Open DOISearch in Google Scholar
  6. Armenta, J. M., Cortes, D. F., Pisciotta, J. M., Shuman, J. L., Blakeslee, K., Rasoloson, D., Ogunbiyi, O., Sullivan, D. J., Shulaev, V. (2010). A sensitive and rapid method for amino acids quantitation in malaria biological samples using AccQTag UPLC-ESI-MS/MS with multiple reaction monitoring. Anal. Chem., 82 (2), 548-558.
    Open DOISearch in Google Scholar
  7. Baker, D. (2007). Lysine, arginine, and related amino acids: An introduction to the 6 thamino acid assessment workshop. J. Nutr., 137, 1599S-1601S
    Search in Google Scholar
  8. Ballabio, C., Uberti, F., Manferdelli, S., Vacca, E., Boggini G., Redaelli, R., Catassi, C., Lionetti, E., Penas, E., Restanti, P. (2011). Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliac’s diet. J. Cereal. Sci., 54, 110-115.
    Open DOISearch in Google Scholar
  9. Behall, K. M., Hallfrisch, J. (2011). Oats as a functional food for health. In: Webster, F. H., Wood, P. J (eds.). Oats Chemistry and Technology. AACC International Press, pp. 257-267.
    Search in Google Scholar
  10. Biel, W., Bobko, K., Maciorowski, R., (2009). Chemical composition and nutritive value of husked and naked oats grain. J. Cereal. Sci., 49, 413-418.
    Open DOISearch in Google Scholar
  11. Biel, W., Jacyno, E., Kawecka, M. (2014). Chemical composition of hulled, dehulled and naked oat grains. South African J. Animal Sci., 44 (2), 189-197.
    Open DOISearch in Google Scholar
  12. Bleidere, M., Timbare, R., Bobere N., Paklone, M., Jâkobsone, I., Zute, S. (2014). Characterisation of hulled oat grain physical and biochemical parameters significant for dietary products. Proc. Latv. Acad. Sci., Section B, 68 (3/4), 166-173.
    Search in Google Scholar
  13. Comino, I., de Lourdes Moreno, M., Real, A., Rodriguez-Herrera, A., Barro, F., Sousa, C. (2013). The gluten-free diet: Testing alternative cereals tolerated by coeliac patients. Nutrients, 5, 4250-4268.
    Open DOISearch in Google Scholar
  14. Di Sabatino, A., Corazza, G. R. (2009). Coeliac disease. Lancet, 373, 1480-1493.
    Open DOISearch in Google Scholar
  15. Dickey, W. (2008). Making oats safer for patients with coeliac disease. Eur. J. Gastroenterol. Hepatol., 20, 494-495.
    Open DOISearch in Google Scholar
  16. Georgieva, T., Zorovski, P. (2013). The content of non-essential amino acids in the grains of winter and spring varieties of oats (Avena sativa L.) under the conditions of Central Southern Bulgaria. Agro-knowledge J., 14 (1), 105-113.
    Search in Google Scholar
  17. Givens, D. I., Davies, T. W., Laverick, R. M. (2004). Effect of variety, nitrogen fertilizer and various agronomic factors on the nutritional value of husked and naked oats grain. Anim. Feed Sci. Tech., 113, 169-181.
    Open DOISearch in Google Scholar
  18. Guilbert, S., Gontard, N., Morel, M. H., Chalier, P., Micard, V., Redl, A. (2002). Formation and properties of wheat gluten films and coating. In: Gennadios, A. (Ed.). Protein-Based Films and Coastings. CRC Press, Boco Raton, pp. 69-122.
    Search in Google Scholar
  19. Heap, G. A., van Heel, D. A. (2009). Genetics and pathogenetics of coelic disease. Semin. Immunol., 21, 346-354.
    Open DOISearch in Google Scholar
  20. Hernando, A., Mujico, J. R., Mena, M. C., Lombardia, M. M., Mendez, E. (2008). Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA. Eur. J. Gastroenterol. Hepatol., 20 (6), 545-554.
    Open DOISearch in Google Scholar
  21. Jones, J. B. (2003). Chapter 2. Grain crops. In: Agronomic Handbook Management of Crops, Soils and Their Fertility. CRC Press, Boca Raton, London, New York, Washington, D.C., pp. 17-125.
    Search in Google Scholar
  22. Kanerva, P., Brinck, O., Salovaara, H., Sontag-Strohm, T. (2012). Analysis of oat and buckwheat proteins by sandwich R5 ELISA. In: Proceeding of the 25th Meeting Working Group on Prolamin Analysis and Toxicity, 29 September - 2 October 2011 Verlag Deutsche Forschungsanstalt fur Lebensmittelchemie, Fellbach, Germany, pp. 43-46.
    Search in Google Scholar
  23. Kasarda, D. D. (2001). Grains in relation to celiac disease. Cereal Foods World, 46, 209-210.
    Search in Google Scholar
  24. Kaukinen, K., Collin, P., Huhtala, H., Maki, M. (2013). Long-term consumption of oats in adult celiac disease patients. Nutrients, 5, 4380-4389.
    Open DOISearch in Google Scholar
  25. Klose, C., Arendt, E. K. (2012). Proteins in oats; their synthesis and changes during germination:Areview. Crit. Rev. Food Sci. Nutr., 52 (7), 629-639.
    Open DOISearch in Google Scholar
  26. Lester, D. R. (2008). Gluten measurement and its relationship to food toxicity for celiac disease patients. Plant Methods, 4 (26), 1-5.
    Open DOISearch in Google Scholar
  27. Londono, D. M., van’t Westende, W. P. C., Goryunova, S., Salentjin, E. M. J., van den Broeck, H. C., van der Meer, I. M., Visser, R. G. F., Gilissen, L. J. W. J., Smulders, M. J. M. (2013). Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease. J. Cereal Sci., 58, 170-177.
    Open DOISearch in Google Scholar
  28. Méndez, E., Vela, C., Immer, U., Janssen, F. W. (2005). Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food. Eur. J. Gastroenterol. Hepatol., 17, 1053-1063.
    Open DOISearch in Google Scholar
  29. Mustalahti, K., Lohiniemi, S., Collin, P., Vuolteenaho, N., Laippala, P., Maki, M. (2002). Gluten-free diet and quality of life in patients with screen-detected celiac disease. Eff. Clin. Pract., 5 (3), 105-113.
    Search in Google Scholar
  30. Nakurte, I., Kirhnere, I., Namniece, J., Saleniece, K., Krigere, L., Mekss, P., Vicupe, Z., Bleidere, M., Legzdina L., Muceniece, R. (2013). Detection of the lunasin peptide in oats (Avena sativa L). J. Cereal. Sci., 57.(3), 319-324.
    Open DOISearch in Google Scholar
  31. Niewinski, M. M. (2008). Advances in celiac disease and gluten-free diet. J. Amer. Diet. Assoc., 108 (4), 661-672.
    Open DOISearch in Google Scholar
  32. Pietzak, M. M., Fasano, A. (2005). Celiac disease: A new paradigm of an immune- mediated disorder due to dietary gluten. In: Preedy, V. R., Watson, R. R. (eds.). Review in Food and Nutrition Toxicity, Vol. 3. CRS Press, Boca Raton, Florida, pp. 243-266.
    Open DOISearch in Google Scholar
  33. Pulido, M. O., Gillespie, Z., Zarkadas, M., Dubois, S., Vavasour, E., Rashid, M., Switzer, C., Godefroy, S. B. (2009). Introduction of oats in the diet of individuals with celiac disease: A systematic review. Adv. Food Nutr. Res., 57, 235-285.
    Open DOISearch in Google Scholar
  34. Redaelli, R., Sgrulletta, D., Scalfati, G., De Stefanis, E., Cacciatori, P. (2009). Naked oats for improving human nutrition: Genetic and agronomic variability of grain bioactive components. Crop. Sci., 49 (4), 1431-1437.
    Open DOISearch in Google Scholar
  35. Riahi, E., Ramaswamy, H. S. (2003). Structure and composition of cereal grains and legumes. In: Chakraverty, A., Mujumdar, A. S. Raghavan, G. S. V., Ramaswamy, H. S. (eds.). Handbook of Postharvest Technology Cereals, Fruits, Vegetables, Tea, and Spices. Marcel Dekker, New York, Basel, pp. 1-16.
    Search in Google Scholar
  36. Saturni, L., Ferretti, G., Bacchetti, T. (2010). The gluten-free diet: Safety and nutritional quality. Nutrients, 2, 16-34.
    Open DOISearch in Google Scholar
  37. Segura, M. E., Rosell, C. M. (2011). Chemical composition and starch digestibility of gluten-free breads. Plant Food Hum. Nutr., 66 (3), 224-230.
    Open DOISearch in Google Scholar
  38. Sharma, G. M., Pereira, M., Williams K. M. (2015). Gluten detection in foods available in the United States-A market survey. Food Chem., 169, 120-126.
    Open DOISearch in Google Scholar
  39. Shewry, P. R., Halford, N. G. (2002). Cereal seed storage proteins: Structures, properties and role in grain utilization. J. Exp. Bot., 53 (370), 947-958.
    Open DOISearch in Google Scholar
  40. Sollid, L. M. (2000). Molecular Basis of Celiac Disease. Annu. Rev. Immunol., 18, 53-81.
    Open DOISearch in Google Scholar
  41. Storsrud, S., Hulthen, L. R., Lenner, R. A. (2003). Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences. Brit. J. Nutr., 90, 101-107.
    Open DOISearch in Google Scholar
  42. Thompson, T., Dennis, M., Higgins, L. A., Lee, A. R., Sharrett, M. K. (2005). Gluten-free diet survey: Are Americans with coelic disease consuming recommended amount of fiber, iron, calcium and grain foods? J. Hum. Nutr. Diet., 18, 163-169.
    Open DOISearch in Google Scholar
  43. Tiwari, U., Cummins, E. (2012). Dietary exposure assessment of β-glucan in a barley and oat based bread. LWT-Food Sci. Technol., 47 (2), 413-420.
    Open DOISearch in Google Scholar
  44. Torbica, A., Hadnadev, M., Dapèevic, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloid, 24, 626-632.
    Open DOISearch in Google Scholar
  45. Wieser, H. (2004). Celiac Disease. In: Wrigley, C., Corke, H., Walker C. E. (eds.). Encyclopedia of Grain Science. Elsevier Academic Press, San Diego, pp. 179-187.
    Open DOISearch in Google Scholar
  46. Zute, S., Berga, L., Vīcupe, Z., (2011). Variability in endosperm β-glucan content of husked and naked oat genotypes. Acta Biol. Univ. Daugavp., 11 (2), 192-200.
    Search in Google Scholar
  47. Zute, S., Brunava, L., Jansone, I., Tamm, Y. (2015). Influence of farming systems, nitrogen rates and meteorological conditions on naked oat in Latvia. Agr. For., 61 (1), 15-25.
    Open DOISearch in Google Scholar
DOI: https://doi.org/10.1515/prolas-2015-0025 | Journal eISSN: 2255-890X (formerly 1407-009X) | Journal ISSN: 1407-009X
Journal RSS Feed
Language: English
Page range: 170 - 177
Submitted on: Jun 11, 2015
Published on: Oct 6, 2015
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Keywords:
oat,
protein,
amino acid,
gluten,
farming systems
Related subjects:
Mathematics,
General mathematics

© 2015 Laila Vilmane, Sanita Zute, Evita Straumīte, Ruta Galoburda, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 69 (2015): Issue 4 (September 2015)
Previous article
Next article