Insight into solubilisation mechanisms of rye arabinoxylans during breadmaking is important for understanding the biochemical processes that affect bread attributes. Purified ethanol precipitated water-extractable arabinoxylans (WE-AX) and residual unextractable counterparts (WU-AX) were isolated from rye flours and resulting breads. While the endosperm flours had lower endoxylanase activities and higher arabinose-to-xylose ratios of WU-AX than those of corresponding wholemeals, there were not any significant differences between them in the mean amounts of WU-AX hydrolysed during breadmaking. Nevertheless, they were highly affected by rye cultivar used for breadmaking. On average, 42% and 36% of WU-AX were recovered in bread WE-AX fraction, causing its 11% and 8% increase, respectively for endosperm and wholemeal breads. Bread WE-AX, however, had lower molecular weights than those of starting flours, implying chains depolymerisation. Degree of AX solubilisation depends mainly on rye genotype used, determining combined effect of enzymatic and acid hydrolyses, associations and fine structure of AX.

Triticale is a wheat–rye hybrid with a higher abiotic stress tolerance than wheat and is better adapted for cultivation in light-type soils, where aluminum ions are present as Al-complexes that are harmful to plants. The roots are the first plant organs to contact these ions and the inhibition of root growth is one of the first plant reactions. The proteomes of the root apices in Al-tolerant and -sensitive plants were investigated to compare their regeneration effects following stress. The materials used in this study consisted of seedlings of three triticale lines differing in Al³⁺ tolerance, first subjected to aluminum ion stress and then recovered. Two-dimensional electrophoresis (2-DE) was used for seedling root protein separation followed by differential spot analysis using liquid chromatography coupled to tandem mass spectrometry (LC-MS-MS/MS). The plants’ tolerance to the stress was evaluated based on biometric screening of seedling root regrowth upon regeneration. Our results suggest that the Al-tolerant genotype can recover, without differentiation of proteome profiles, after stress relief, contrary to Al-sensitive genotypes that maintain the proteome modifications caused by unfavorable environments.

In vitro tissue culture plant regeneration is a complicated process that requires stressful conditions affecting the cell functioning at multiple levels, including signaling pathways, transcriptome functioning, the interaction between cellular organelles (retro-, anterograde), compounds methylation, biochemical cycles, and DNA mutations. Unfortunately, the network linking all these aspects is not well understood, and the available knowledge is not systemized. Moreover, some aspects of the phenomenon are poorly studied. The present review attempts to present a broad range of aspects involved in the tissue culture-induced variation and hopefully would stimulate further investigations allowing a better understanding of the phenomenon and the cell functioning.

BACKGROUND: The bread‐making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol‐soluble (free and ester‐bound) and insoluble phenolics.RESULTS: Breads produced by a straight dough method without acid addition (A) and three‐stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype‐dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester‐bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester‐bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan‐hydrolysing enzymes in wholemeal flour.CONCLUSION: The solubility of rye bread phenolics may be enhanced by application of a suitable bread‐making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile. © 2014 Plant Breeding and Acclimatization Institute, National Research Institute. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.