Baking Quality of Winter Wheat Varieties in Organic Farming

The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality. The aim of this paper is to identify diferences in the quality of eight varieties and two strains of wheat recommended in conventional or organic conditions. Correlation analysis of the qualitative parameters of wheat shows a clear relationship between crude protein content, wet gluten content and Zeleny - sedimentation value. According to the test results, it is appropriate to use the content and quality of protein as selective criteria for the selection of varieties. The Level of baking quality is never reduced below the quality level of the worstquality varieties grown in the same conditions. On the other hand, the best quality varieties provide grains characterized by better baking quality, but lower yield level, than the others

Regulation of CLC-1 chloride channel biosynthesis by FKBP8 and Hsp90β.

Mutations in human CLC-1 chloride channel are associated with the skeletal muscle disorder myotonia congenita. The disease-causing mutant A531V manifests enhanced proteasomal degradation of CLC-1. We recently found that CLC-1 degradation is mediated by cullin 4 ubiquitin ligase complex. It is currently unclear how quality control and protein degradation systems coordinate with each other to process the biosynthesis of CLC-1. Herein we aim to ascertain the molecular nature of the protein quality control system for CLC-1. We identified three CLC-1-interacting proteins that are well-known heat shock protein 90 (Hsp90)-associated co-chaperones: FK506-binding protein 8 (FKBP8), activator of Hsp90 ATPase homolog 1 (Aha1), and Hsp70/Hsp90 organizing protein (HOP). These co-chaperones promote both the protein level and the functional expression of CLC-1 wild-type and A531V mutant. CLC-1 biosynthesis is also facilitated by the molecular chaperones Hsc70 and Hsp90β. The protein stability of CLC-1 is notably increased by FKBP8 and the Hsp90β inhibitor 17-allylamino-17-demethoxygeldanamycin (17-AAG) that substantially suppresses cullin 4 expression. We further confirmed that cullin 4 may interact with Hsp90β and FKBP8. Our data are consistent with the idea that FKBP8 and Hsp90β play an essential role in the late phase of CLC-1 quality control by dynamically coordinating protein folding and degradation

Distinct Mechanisms of Pathogenic DJ-1 Mutations in Mitochondrial Quality Control

The deglycase and chaperone protein DJ-1 is pivotal for cellular oxidative stress responses and mitochondrial quality control. Mutations in PARK7, encoding DJ-1, are associated with early-onset familial Parkinson’s disease and lead to pathological oxidative stress and/or disrupted protein degradation by the proteasome. The aim of this study was to gain insights into the pathogenic mechanisms of selected DJ-1 missense mutations, by characterizing protein–protein interactions, core parameters of mitochondrial function, quality control regulation via autophagy, and cellular death following dopamine accumulation. We report that the DJ-1M26I mutant influences DJ-1 interactions with SUMO-1, in turn enhancing removal of mitochondria and conferring increased cellular susceptibility to dopamine toxicity. By contrast, the DJ-1D149A mutant does not influence mitophagy, but instead impairs Ca2+ dynamics and free radical homeostasis by disrupting DJ-1 interactions with a mitochondrial accessory protein known as DJ-1-binding protein (DJBP/EFCAB6). Thus, individual DJ-1 mutations have different effects on mitochondrial function and quality control, implying mutation-specific pathomechanisms converging on impaired mitochondrial homeostasis

The Effects of Topdressing Organic Nitrogen on Hard Red Winter Wheat

The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however, bakers have been slow to incorporate local wheat flour because of the challenges associated with obtaining grains that consistently meet bread-baking standards. Addressing the quality issue is essential for expanding the bread flour market in the northeast. One of the major quality factors facing Vermont grain producers is protein content. Much of the winter wheat currently produced in Vermont has protein levels below what most commercial mills would consider suitable for flour production. Commercial mills prefer to buy wheat with crude protein (CP) concentrations of 12-15%. Higher protein levels generally improve baking characteristics. In 2012, the University of Vermont Extension established a trial at Borderview Research Farm in Alburgh, VT to evaluate if winter wheat yield and protein could be improved by topdressing with various organic nitrogen (N) sources at key developmental stages. This trial is one of several in a USDA Organic Research Education Initiative grant focused on the production of high quality organic bread wheat in New England

Modest Declines in Proteome Quality Impair Hematopoietic Stem Cell Self-Renewal.

Low protein synthesis is a feature of somatic stem cells that promotes regeneration in multiple tissues. Modest increases in protein synthesis impair stem cell function, but the mechanisms by which this occurs are largely unknown. We determine that low protein synthesis within hematopoietic stem cells (HSCs) is associated with elevated proteome quality in vivo. HSCs contain less misfolded and unfolded proteins than myeloid progenitors. Increases in protein synthesis cause HSCs to accumulate misfolded and unfolded proteins. To test how proteome quality affects HSCs, we examine Aarssti/sti mice that harbor a tRNA editing defect that increases amino acid misincorporation. Aarssti/sti mice exhibit reduced HSC numbers, increased proliferation, and diminished serial reconstituting activity. Misfolded proteins overwhelm the proteasome within Aarssti/sti HSCs, which is associated with increased c-Myc abundance. Deletion of one Myc allele partially rescues serial reconstitution defects in Aarssti/sti HSCs. Thus, HSCs are dependent on low protein synthesis to maintain proteostasis, which promotes their self-renewal

Male chicken thigh meat quality from fast and slow growing breeds from an organic free-range system

Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss. Birds with a higher age at slaughter was more red, less tender and had a higher cooking loss. Regarding the protein concentration of the feed, no significant effects could be found on meat quality attributes, however a high protein concentration in the feed showed a tendency towards more tender meat

Green protein from locally grown crops (OK-Net EcoFeed Practice Abstract)

• Choose an appropriate type of green crop, such as clover-grass or alfalfa, with an expected high protein and amino acid content. Consider soil types and weather patterns to grow a crop with a good and high quality yield. • Harvest the field at regular intervals in order to achieve good plant growth and to obtain batches with more high quality protein and less fibre • Harvesting procedures, which minimise soil content in the green material obtained from the field are necessary to obtain good quality green protein and to avoid wear of machinery and technical equipment • Cooperation with a bio-refinery plant is a prerequisite in order to concentrate the protein into a green paste that can be dried and used in poultry feed. • If not dried, the wet green paste can be stored in closed containers/plastic bags in cool conditions for a shorter period. • Chemical analysis of the green protein concentrate is important in order to replace other protein sources such as soya and to carry out the correct feed formulation. This can be done together with advisors or feed companies

Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters

The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% moisture, 2.3% ash, 20-23% protein and 19% lipids. The effect of increasing of chia was to increase crude fiber content and decrease total carbohydrate and total energy value. All samples were within the microbiological food standards established by current legislation. All PB formulations obtained a good overall impression index and all characteristics were above mean grades, with the exception of taste (63%) in the PB containing 0% chia. Chia grain has a positive influence on sensory aspects and appears to be an alternative way to increase the nutritional quality of high-protein diet bars

Effect of quality assessment on cultivar performance in timothy variety testing in Finland

Significant differences in quality parameters among varieties were recorded for yields of both the first and second cuts. Differences in D-values reflected the differences in earliness of varieties and differences in protein content reflected differences in the yield of a particular cut. Quality assessment in cultivar trials would motivate breeders to enhance their efforts in quality improvement