Articles tagged with Rye
A research team led by IPK has identified five candidate genes moderating chromosome drive in rye B chromosomes. The DCR28 gene is found to regulate this process, and the B chromosome is shown to originate from fragments of all seven rye standard A chromosomes.
Researchers at Bielefeld University discovered that certain gluten-derived molecules, including the 33-mer deamidated gliadin peptide (DGP), form nanosized structures that accumulate in gut epithelial cells and lead to leaky gut syndrome. This triggers chronic inflammation and autoimmune responses in celiac disease patients.
Researchers found that different flours foster distinct bacterial communities, contributing to the variation in sourdough aromas and flavors. The study reveals that bakers can influence the aroma of their sourdough by using different flours.
Research has clarified how starch granules form in wheat seeds, unlocking diverse potential benefits for various industries. The discovery of the enzyme PHS1 crucial for B-type granule initiation offers opportunities to create variations in starch for different food and industrial applications.
Researchers from the University of Arkansas found that organic sweetpotato growers can improve yields by selecting top-performing cultivars and using winter cover crops. The study also showed benefits for conventional production systems, as limited herbicides are available for weed management in sweetpotatoes.
A recent study reveals that certain climate-smart agricultural practices can lead to land use spillovers that cancel out their climate benefits. Cover cropping with rye is found to cause yield losses and negate most of its climate advantages.
A new University of Illinois study suggests that widespread planting of cereal rye could significantly reduce nitrate levels in Illinois' tile drainage water. The research found that adopting winter cover crops, such as cereal rye, can help minimize nitrogen loss and improve water quality.
Researchers found that domesticated rye has smaller recombining regions, making it less resistant to climate change. In contrast, wild rye has a more diverse genetic makeup and can freely recombine its genetic material.
A recent study found that cover cropping can reduce the population of Pseudomonas syringae, a common bacterial pathogen affecting agricultural crops. The researchers also discovered an increase in beneficial microbes such as Sphingomonas and Methylobacterium, which have been used as biocontrol agents against pathogens.
Researchers found that eating high-fibre whole grain rye products resulted in greater weight loss and body fat reduction compared to refined wheat alternatives. The study, involving 242 participants, suggests that rye's unique fibre content may contribute to its weight-loss benefits.
Rye's complex genome has been fully sequenced, revealing a diverse wild gene pool that holds promise for breeding. The research team hopes to transfer beneficial traits from rye to wheat without affecting baking properties.
The University of Maryland has co-published the first full reference genome sequence for rye in Nature Genetics. This valuable resource will help improve grain yield, disease resistance, and temperature tolerance to increase climate resilience in grain crops.
A new study shows early-terminated rye can effectively suppress weeds in edamame without harming the crop, increasing yield and reducing contamination. However, other crops like lima bean may not benefit from this approach due to their nitrogen-fixing limitations.
Researchers tested various cover crops to protect soil in Midwestern states like Illinois. While some cover crops showed promise, most failed to improve soil properties due to harsh winters and limited survival rates.
A recent study tested various cover crops to determine their effectiveness in protecting soil. While some cover crops had little impact, others showed promise in reducing erosion and nutrient loss. Researchers recommend choosing cover crops that can survive winter, grow well in spring, and hold onto soil for extended periods.
The study found that oat and rye bran fibres support beneficial gut microbiota growth, improving cholesterol metabolism, gut barrier function, and reducing liver inflammation. Diets enriched with either bran type attenuated weight gain associated with a high-fat diet.
Research reveals that incorporating cover crops with tillage increases mineralization of nutrients from cover crop biomass. However, results show mixed effects on corn-soybean grain yields when planted after cover crops, highlighting the need for suitable cover crop species selection to avoid yield reductions.
Research investigated cover crop biomass production and soil properties in the eastern Great Plains. Early-planted cover crops had minimal effects on soil properties after 4 years, with low biomass production.
Researchers developed a mass-spectrometry-based approach to detect gluten proteins specific to rye, expanding detection capabilities beyond wheat and barley. The method identified six peptides that were consistently detected in all rye varieties, allowing for more accurate labeling of 'gluten-free' foods.
A new study from the University of Eastern Finland reveals that rye's bioactive compounds are processed by both gut microbiomes and lactic acid bacteria, leading to improved insulin metabolism and reduced cardiovascular disease risk. The study used metabolomics to analyze compounds found in rye and its effects on human health.
A recent study found that consuming whole grain rye led to lower plasma serotonin levels compared to low-fibre wheat bread, suggesting a link between whole grains and improved health. The study also identified changes in metabolite profiles and increased levels of certain phytochemicals in the bloodstream.
Researchers found that injecting manure into the soil versus broadcasting it on the surface can conserve nitrogen, while planting rye as a winter cover crop or double-cropping rye and corn can increase forage production. By incorporating these strategies, dairy farmers can reduce nitrogen loss and improve water quality.
A comprehensive study from Chalmers University of Technology confirms whole grains as a crucial food group for preventing type 2 diabetes. The study found that consuming more than 50g of whole grain per day can reduce the risk of developing the disease by up to 34%.
A University of Illinois study found that early-killed cereal rye reduces weed density by 20% and suppresses early-season weed growth by 85%. The cover crop management system also promotes easy edamame emergence, which is notoriously challenging for the soybean variety.
Researchers found that cover crops like hairy vetch and cereal rye have different nitrogen release dynamics. Hairy vetch released almost three times as much nitrogen compared to cereal rye, while cereal rye released nitrogen slowly over multiple weeks.
A recent study published in Phytobiomes found that the use of cereal rye as a cover crop can lead to elevated disease risk in corn. Researchers isolated and characterized oomycetes, including Pythium species, which were associated with cereal rye roots and passed on to corn seedlings.
Researchers found that snap bean yields were not significantly affected by no-till cover crops, despite the benefits of weed suppression. The study suggests that timing and management techniques are crucial for successful integration of cover crops into vegetable production systems.
A recent study published in Crop Science journal has found enhanced wheat curl mite control in genes, leading to the development of a new screening protocol. The research team identified the genetic markers responsible for resistance to the wheat curl mite and its associated diseases, such as wheat streak mosaic virus.
A new study suggests that eating low-FODMAP rye bread may help alleviate IBS symptoms. Patients with irritable bowel syndrome can benefit from increasing their fiber intake through modified foods like rye bread.
A new study from Drexel University found that consumers are more influenced by brand and age when sorting American whiskeys than the type of whiskey itself. The study revealed that participants grouped together products by brand rather than mashbill, with bourbon and rye whiskeys being indistinguishable in terms of flavor.
A study by Aarhus University found that wholegrain foods, such as rye bread, contain bioactive compounds called benzoxazinoids. These substances have been shown to pass through the gut wall and circulate in the body, potentially regulating the immune system.
Researchers found that whiskey samples can contain hundreds of nonvolatile compounds, resulting in complex molecular mingling during aging. The deliberate chemistry experiment revealed a treasure trove of information useful for whiskey-makers and regulators.
Researchers found that mixing different cover crops can increase dry matter biomass by up to 25% while reducing weed suppression needs. This long-term study supports the use of legume-rye mixes for optimal results in commercial organic production systems.
Researchers at Emory University School of Medicine have identified a substance in the cerebrospinal fluid of patients with primary hypersomnia, a disabling and poorly understood sleep disorder. Treatment with flumazenil has restored alertness in some patients, suggesting a potential new approach to therapy.
Baltic scientists have reinvented the centuries-old sourdough bread-making technique, which was used in ancient times, to meet the needs of the modern food industry. The project FERMFOOD found ways to deliver a better flavor, texture and longer shelf life while maintaining dietary fiber and reducing additives.
A study by University of Sheffield found that food in early life influences fertility in both men and women. Men and women born into poor families with limited crop yields during critical periods had lower reproductive success.
Research suggests that whole grain barley products and rye foods can facilitate glycaemic regulation through gut fermentation, leading to improved insulin sensitivity and reduced blood glucose levels. Additionally, these products may promote feelings of satiety and lower voluntary energy intake.
A study published in the New England Journal of Medicine identifies a genetic link to Restless Legs Syndrome (RLS), a common sleep disorder. The gene variant is found to be associated with at least 50% of RLS cases, and nearly 65% of the population carries at least one copy.
A study found that introducing gluten-containing foods to infants at 1-3 months old significantly increased the risk of developing celiac disease, compared to exposure between 4-6 months. The findings suggest that early exposure to gluten may trigger an immune response in genetically predisposed children.
Research found that inter-seeding winter cereal rye with organic soybeans reduces weed growth and increases yield, but requires specific termination methods for effective management. The study suggests a new approach to organic weed control that prioritizes soil health and sustainability.