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MetabolomicsRevealing the constituents of Egypt’s oldest beer using infrared and mass spectrometry
Previous studies have shown that the Ancient Egyptians used malted wheat and barley as the main ingredients in beer brewing, but the chemical determination of the exact recipe is still lacking. To investigate the constituents of ancient beer, we conducted a detailed IR and GC-MS based metabolite ana...
2020-01-06 | MTBLS1302 | MetaboLights
ProteomicsComparative quantitative LC-MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species
Amylase/trypsin inhibitors (ATIs) are major wheat allergens and they are also implicated in causing non-celiac gluten sensitivity and worsening other inflammatory conditions. With only few studies on ATI contents in different Triticum species available so far, we developed a targeted liquid chromato...
ORGANISM(S): Triticum 
2021-03-12 | PXD020714 | panorama
UnknownDo ancient types of wheat have health benefits compared with modern bread wheat?
Not available
S-EPMC5824670 | biostudies-literature
ProteomicsProtein composition in ancient wheats is determined by ploidy level
Gluten and amylase/trypsin-inhibitors (ATIs) are known triggers for wheat-related disorders. Ancient wheat species like einkorn, emmer, Khorasan wheat, Polish wheat and spelt are suggested to have fewer of these immunoreactive proteins compared to modern common wheat, because breeding for higher yie...
ORGANISM(S): Triticum Monococcum Triticum Spelta Triticum Turgidum Subsp. Durum 
PXD063405 | panorama
UnknownImmunogenicity characterization of two ancient wheat α-gliadin peptides related to coeliac disease.
Not available
S-EPMC3257593 | biostudies-literature
ProteomicsMass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat
High-molecular-weight glutenin subunits (HMW-GS) play an important role for the baking quality of wheat. The ancient wheats emmer and spelt differ in their HMW-GS pattern compared to modern common wheat and this might be one reason for their comparatively poor baking quality. The aim of this study w...
ORGANISM(S): Triticum Dicoccoides Triticum Aestivum Triticum Spelta 
2020-01-15 | PXD016342 | panorama
UnknownAssessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation.
Not available
S-EPMC11545800 | biostudies-literature
UnknownInteraction between Sulfate and Selenate in Tetraploid Wheat (Triticum turgidum L.) Genotypes.
Not available
S-EPMC10055959 | biostudies-literature
ProteomicsTargeted LC−MS/MS Reveals Similar Contents of α‑Amylase/ Trypsin-Inhibitors as Putative Triggers of Nonceliac Gluten Sensitivity in All Wheat Species except Einkorn
Amylase/trypsin-inhibitors (ATIs) are putative triggers of nonceliac gluten sensitivity, but contents of ATIs in different wheat species were not available. Therefore, the predominant ATIs 0.19 + 0.53, 0.28, CM2, CM3, and CM16 in eight cultivars each of common wheat, durum wheat, spelt, emmer, and e...
ORGANISM(S): Triticum aestivum (Wheat) 
2019-02-22 | PXD012822 | Pride
Stable isotope dilution assay Modern and ancient wheats Mass spectrometry Α-amylase/trypsin-inhibitor Nonceliac gluten sensitivity 
UnknownSignificance of the Diversification of Wheat Species for the Assembly and Functioning of the Root-Associated Microbiome.
Not available
S-EPMC8764353 | biostudies-literature
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