Levels of lutein and a number of mycotoxins were determined in seven varieties of durum wheat (Triticum durum) and two varieties of common wheat (Triticum aestivum) in order to explore possible relationships amongst these components. Durum wheat cultivars always showed both higher lutein and mycotoxin contents than common wheat cultivars. The mycotoxins detected in both common and durum wheat cultivars were produced by the genera Fusarium, Claviceps, Alternaria and Aspergillus. Fusarium was the major producer of mycotoxins (26 mycotoxins) followed by Claviceps (14 mycotoxins), which was present only in some cultivars such as Chevalier (common wheat), Lupidur and Selyemdur (both durum wheat), Alternaria (six mycotoxins) and Aspergillus (three mycotoxins). Positive correlations between the levels of lutein and mycotoxins in durum wheat cultivars were found for the following mycotoxins: deoxynivalenol (DON), its derivative DON-3-glucoside, moniliformin, culmorin and its derivatives (5-hydroxyculmorin and 15-hydroxyculmorin).

• MeSH
• Alternaria izolace a purifikace   MeSH
• Aspergillus izolace a purifikace   MeSH
• Claviceps izolace a purifikace   MeSH
• Fusarium izolace a purifikace   MeSH
• karotenoidy analýza   MeSH
• kontaminace potravin analýza   MeSH
• lidé MeSH
• lutein analýza   MeSH
• mykotoxiny analýza   toxicita   MeSH
• potravinářská mikrobiologie MeSH
• pšenice chemie   mikrobiologie   toxicita   MeSH
• vysokoúčinná kapalinová chromatografie MeSH
• Check Tag
• lidé MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Geografické názvy
• Česká republika MeSH

In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC's profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.

• MeSH
• analýza hlavních komponent MeSH
• biologická evoluce MeSH
• gliadin izolace a purifikace   MeSH
• gluteny izolace a purifikace   MeSH
• mouka analýza   MeSH
• pšenice chemie   klasifikace   genetika   metabolismus   MeSH
• semena rostlinná chemie   metabolismus   MeSH
• šlechtění rostlin MeSH
• spektrometrie hmotnostní - ionizace laserem za účasti matrice MeSH
• těkavé organické sloučeniny izolace a purifikace   metabolismus   MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Geografické názvy
• Itálie MeSH

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is a rare but potentially serious food allergy in which anaphylaxis develops if food containing wheat is consumed within 4 hours before or shortly after physical activity. While its consumption is tolerated by the patient under other circumstances. In addition to physical exertion, some other cofactors can contribute to its development.

• MeSH
• alergie na pšenici diagnóza   etiologie   patofyziologie   prevence a kontrola   MeSH
• alergie vyvolané cvičením * diagnóza   etiologie   patofyziologie   prevence a kontrola   MeSH
• antihistaminika terapeutické užití   MeSH
• kožní testy MeSH
• lidé MeSH
• mladiství MeSH
• pšenice škodlivé účinky   MeSH
• turistika MeSH
• Check Tag
• lidé MeSH
• mladiství MeSH
• ženské pohlaví MeSH
• Publikační typ
• kazuistiky MeSH

The main building components of arabinoxylans (AX) are α-L-arabinose and β-D-xylose, but their structure varies largely with cultivar source and tissue. Cereal grains are the best known and most studied source of AX. Traditionally, AX are classified into water-extractable (WE-AX) and non-extractable AX (WN-AX). WN-AX are fixed in the cell wall by non-covalent and covalent bonds with other AX molecules or with other cell wall constituents. In contrast, WE-AX are loosely bonded to the cell wall by crosslinking with other components. A part of the AX from wheat flour, wheat bran can be extracted with water, yielding a WE-AX-containing fraction. Treatment of the water-non-extractable residue with Ba(OH)2 solutions or with an alkaline solution of H2O2 partly solubilizes WN-AX, yielding an alkali-solubilized AX-rich fraction.

• Klíčová slova
• arabinoxylany,
• MeSH
• endosperm chemie   MeSH
• polysacharidy * farmakologie   chemie   izolace a purifikace   MeSH
• pšenice chemie   MeSH

Food security relies on the resilience of staple food crops to climatic variability and extremes, but the climate resilience of European wheat is unknown. A diversity of responses to disturbance is considered a key determinant of resilience. The capacity of a sole crop genotype to perform well under climatic variability is limited; therefore, a set of cultivars with diverse responses to weather conditions critical to crop yield is required. Here, we show a decline in the response diversity of wheat in farmers' fields in most European countries after 2002-2009 based on 101,000 cultivar yield observations. Similar responses to weather were identified in cultivar trials among central European countries and southern European countries. A response diversity hotspot appeared in the trials in Slovakia, while response diversity "deserts" were identified in Czechia and Germany and for durum wheat in southern Europe. Positive responses to abundant precipitation were lacking. This assessment suggests that current breeding programs and cultivar selection practices do not sufficiently prepare for climatic uncertainty and variability. Consequently, the demand for climate resilience of staple food crops such as wheat must be better articulated. Assessments and communication of response diversity enable collective learning across supply chains. Increased awareness could foster governance of resilience through research and breeding programs, incentives, and regulation.

• MeSH
• analýza hlavních komponent MeSH
• déšť MeSH
• pěstování plodin statistika a číselné údaje   MeSH
• počasí MeSH
• podnebí * MeSH
• pšenice fyziologie   MeSH
• šlechtění rostlin MeSH
• teplota MeSH
• zásobování potravinami MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Geografické názvy
• Evropa MeSH

At present the use of multivariate statistical methods for prediction of quality profile of commercial wheat becomes very interesting. The article describes the results of statistical analysis based on comparison of commercial wheat with wheat cultivars of the exactly defined quality. Effects of the crop year and planting locality on technological quality of wheat were also evaluated. An assessment of quality profile of wheat from three areas was performed.

• MeSH
• kontrola potravin MeSH
• potravinářská technologie MeSH
• pšenice MeSH
• řízení kvality MeSH

Chia flour from white and brown seeds were added to wheat flour in dry or hydrated form, bringing non-gluten proteins and non-starch polysaccharides (while changing retention capacities of sucrose and lactic acid). The dough extensigraph elasticity increased resulting in a softer bread crumb. Crumb texture was affected by a soft decrease in the mean cell areas and an increase in cell densities.

• MeSH
• analýza potravin MeSH
• potravinářská technologie * metody   MeSH
• pšenice MeSH
• šalvěj MeSH
• testování materiálů MeSH
• Publikační typ
• práce podpořená grantem MeSH

Anafylaxe po potravině vyvolaná fyzickou námahou je podtypem námahou indukované anafylaxe, ke které dochází pouze po požití potraviny. Nejčastější příčinnou potravinou je pšenice, konkrétně bílkovina Tri a 19 (omega-5 gliadin), reakci ale může vyvolat i lipid transfer protein nebo glutenin s vysokou molekulární hmotností a další. Nelze opomíjet možnou roli dalších kofaktorů (např. alkohol nebo nesteroidní protizánětlivé léky) podílejících se na rozvoji reakce. Představujeme případ muže, který byl k alergologickému vyšetření odeslán po anafylaktické reakci, kdy byla jako spouštěcí alergen podezírána meruňková marmeláda. Důsledná anamnéza vedla k suspekci na námahou indukovanou anafylaxi po požití pšenice, laboratorní vyšetření diagnózu potvrdilo.

Food-dependent exercise-induced anaphylaxis is a type of exercise-induced anaphylaxis that occurs only after ingestion of food. The most com- mon causative food is wheat, specifically protein Tri a 19 (omega-5 gliadin), however the reaction can also be triggered by lipid transfer protein or glutenin with a high molecular weight and others. The possible role of other cofactors (e.g. alcohol or non-steroidal anti-inflammatory drugs) involved in the development of the reaction cannot be omitted. We present a case of a man who was referred for allergological examination after an anaphylactic reaction where apricot marmalade was suspected as the triggering allergen. A more thorough medical history led to a suspicion of wheat-dependent exercise-induced anaphylaxis, which was confirmed by laboratory tests.

• Klíčová slova
• Tri a 19,
• MeSH
• alergie vyvolané cvičením etiologie   klasifikace   komplikace   MeSH
• anafylaxe * diagnóza   etiologie   imunologie   MeSH
• gliadin imunologie   klasifikace   MeSH
• lidé středního věku MeSH
• lidé MeSH
• potravinová alergie imunologie   komplikace   MeSH
• pšenice * imunologie   škodlivé účinky   MeSH
• tělesná námaha imunologie   MeSH
• Check Tag
• lidé středního věku MeSH
• lidé MeSH
• mužské pohlaví MeSH
• Publikační typ
• kazuistiky MeSH

• MeSH
• mouka využití   MeSH
• nutriční hodnota MeSH
• pšenice chemie   MeSH

• MeSH
• alergie na pšenici diagnóza   dietoterapie   epidemiologie   patofyziologie   MeSH
• amylasy antagonisté a inhibitory   MeSH
• bezlepková dieta metody   MeSH
• diferenciální diagnóza MeSH
• gluteny metabolismus   škodlivé účinky   MeSH
• lidé MeSH
• patologické stavy, příznaky a symptomy MeSH
• potravinová alergie diagnóza   dietoterapie   MeSH
• průzkumy a dotazníky MeSH
• pšenice genetika   chemie   MeSH
• střevní mikroflóra MeSH
• trypsin nedostatek   MeSH
• Check Tag
• lidé MeSH