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Antigenically similar chitin-binding lectins are present in the embryos of wheat, barley, and rye, members of the Triticeae tribe of the grass family (Gramineae). However, the lectins display different localization patterns in these embryos. Lectin is absent from the coleoptile of barley but is present in the outer surface cells of this organ in wheat and in both inner and outer surface cells of rye coleoptiles. All three cereals contain lectin at the periphery of embryonic roots. Similar lectins were not detected in oats and pearl millet, members of other tribes of the Gramineae. Rice, a species only distantty related to wheat, contains a lectin that is antigenically similar to the other cereal lectins and located at the periphery of embryonic roots and throughut the coleoptile.

Abstract Title:

Localization of wheat germ agglutinin--like lectins in various species of the gramineae.

Abstract Source:

Science. 1983 Jun 17;220(4603):1290-2. PMID: 17769370

Abstract Author(s):

M L Mishkind, B A Palevitz, N V Raikhel, K Keegstra

Abstract:

Antigenically similar chitin-binding lectins are present in the embryos of wheat, barley, and rye, members of the Triticeae tribe of the grass family (Gramineae). However, the lectins display different localization patterns in these embryos. Lectin is absent from the coleoptile of barley but is present in the outer surface cells of this organ in wheat and in both inner and outer surface cells of rye coleoptiles. All three cereals contain lectin at the periphery of embryonic roots. Similar lectins were not detected in oats and pearl millet, members of other tribes of the Gramineae. Rice, a species only distantty related to wheat, contains a lectin that is antigenically similar to the other cereal lectins and located at the periphery of embryonic roots and throughut the coleoptile.

Study Type : In Vitro Study

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What replacement of the four ?



The flour without gluten sold in Europe contains some ground rice, potato flour and cornstarch. But, the first one and the second one are also harmful as the wheat flour. May we hope that we shall find a technology in the future, to make some flour without lectine? Today, does it exist a real replacement solution of the wheat flour ?

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