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Martín-García B, Gómez-Caravaca AM, Marconi E, Verardo V. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions. Food Res Int 2020; 140:109816. [PMID: 33648163 DOI: 10.1016/j.foodres.2020.109816] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 10/02/2020] [Accepted: 10/12/2020] [Indexed: 10/23/2022]
Abstract
Several companies have focused their attention on the development of technologies able to enrich/isolate the wheat aleuronic layer because it is a source of bioactive compounds. In this work two different wheat bran fractions enriched in aleurone (AF1, 55-70% aleurone and AF2, 75-90% aleurone) were obtained by a dry fractionation based on air classification. Free and bound phenolic compounds, and alkylresorcinols were determined in the two fractions by HPLC-DAD-ESI-TOF-MS and GC-MS, respectively. To our knowledge, feruloyl di-hexoside was described for the first time in wheat aleurone and flavonoids were quantified for the first time in this fraction. The results have shown that the most concentrated free phenolic compounds were flavonoids, and AF1 was the fraction that presented the highest flavonoid content; whereas trans ferulic acid was the most abundant bound phenolic acid, which highest content was obtained in AF2. Besides, total content of ferulic acid monomers in AF2 was 33.63% higher than in AF1, whereas total content of ferulic acid dimers/trimers in AF1 was 33.9% higher than in AF2. The highest content of alkylresorcinols was obtained in AF1 and it was 10.30% higher than the obtained in AF2. Therefore, it can be stated that this green technology could be used to produce enriched aleurone fractions as source of phenolic and alkylresorcinol compounds. These fractions could be of great interest for the formulation of enriched foods.
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Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain.
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
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52
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P. NPV, Joye IJ. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health. Nutrients 2020; 12:E3045. [PMID: 33027944 PMCID: PMC7599874 DOI: 10.3390/nu12103045] [Citation(s) in RCA: 117] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 01/15/2023] Open
Abstract
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.
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Al-Hilphy AR, Al-Musafer AM, Gavahian M. Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability. Food Res Int 2020; 137:109649. [PMID: 33233228 DOI: 10.1016/j.foodres.2020.109649] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/03/2020] [Accepted: 08/27/2020] [Indexed: 12/28/2022]
Abstract
Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water containing 0.1% NaCl) at the electric field strengths (EFS) of 4.28, 7.90, and 15.71 V/cm and, second, to evaluate the effects of the wheat extracts on the corn oil stability during 30 days of storage at 45 °C. The results showed that OHAE saved 63% of energy consumption compared with the conventional extraction method. Also, the scaled-up OHAE unit yielded extracts with high quantities of bioactive compounds (110-460 ppm total phenolics) and higher antioxidant activities (antioxidant effectiveness of 56-84%) than those of the extract obtained through the conventional extraction method, i.e., 95 ppm total phenolics with antioxidant effectiveness of 51%. Increasing the EFS increased total phenolics and antioxidant effectiveness of extracts. The incorporation of 250 ppm of the extract obtained at the highest EFS effectively postponed the oxidation of corn oil during one month of storage (peroxide value of 7 vs. 19 meq/kg compared with the control sample) and extended the half-life of oil from 11 to 26 days. Besides, mathematical models proposed in this study well-predicted the oxidation stability of the oil samples mixed with the extract.
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Affiliation(s)
| | - Alaa M Al-Musafer
- Quality Control Department, General Company for Grain Processing, Baghdad, Iraq
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC.
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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Valanciene E, Jonuskiene I, Syrpas M, Augustiniene E, Matulis P, Simonavicius A, Malys N. Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis. Biomolecules 2020; 10:E874. [PMID: 32517243 PMCID: PMC7356249 DOI: 10.3390/biom10060874] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/28/2020] [Accepted: 06/03/2020] [Indexed: 12/20/2022] Open
Abstract
Biotechnological production of phenolic acids is attracting increased interest due to their superior antioxidant activity, as well as other antimicrobial, dietary, and health benefits. As secondary metabolites, primarily found in plants and fungi, they are effective free radical scavengers due to the phenolic group available in their structure. Therefore, phenolic acids are widely utilised by pharmaceutical, food, cosmetic, and chemical industries. A demand for phenolic acids is mostly satisfied by utilising chemically synthesised compounds, with only a low quantity obtained from natural sources. As an alternative to chemical synthesis, environmentally friendly bio-based technologies are necessary for development in large-scale production. One of the most promising sustainable technologies is the utilisation of microbial cell factories for biosynthesis of phenolic acids. In this paper, we perform a systematic comparison of the best known natural sources of phenolic acids. The advances and prospects in the development of microbial cell factories for biosynthesis of these bioactive compounds are discussed in more detail. A special consideration is given to the modern production methods and analytics of phenolic acids.
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Affiliation(s)
| | | | | | | | | | | | - Naglis Malys
- Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania; (E.V.); (I.J.); (M.S.); (E.A.); (P.M.); (A.S.)
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56
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Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM. Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods 2020; 9:E738. [PMID: 32512729 PMCID: PMC7353595 DOI: 10.3390/foods9060738] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 01/22/2023] Open
Abstract
The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.
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Affiliation(s)
- Chiara Roye
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Muriel Henrion
- Société des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, Switzerland; (M.H.); (H.C.)
| | - Hélène Chanvrier
- Société des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, Switzerland; (M.H.); (H.C.)
| | - Karlien De Roeck
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Inge Liberloo
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Roberto King
- Société des Produits Nestlé S.A., Nestlé Research, Vers-chez-les-Blanc, 1026 Lausanne, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
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57
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Xu M, Hou GG, Ma F, Ding J, Deng L, Kahraman O, Niu M, Trivettea K, Lee B, Wu L, Baik BK. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109294] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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58
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Zavala-Corrales JL, Balandrán-Quintana RR, Azamar-Barrios JA, Mendoza-Wilson AM, Hurtado-Solórzano PG, Pompa-Redondo JS. Wheat bran extracts as biomineralization scaffolds: An exploratory study leading to aqueous solution synthesis of spheroidal brushite particles. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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59
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Li Q, Sun H, Zhang M, Wu T. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food. J Food Sci 2020; 85:1427-1437. [PMID: 32339265 DOI: 10.1111/1750-3841.14965] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/15/2019] [Accepted: 10/22/2019] [Indexed: 12/27/2022]
Abstract
Wheat bran, an abundant and low-cost by-product from agricultural processing, can be used as an alternative food resource. Biochemical conversion of wheat bran to food ingredient involves pretreatments of bran to enhance its acceptability. In this work, the effects of the Maillard reaction and enzymolysis on flavor properties of wheat bran and sensory evaluation of steamed buns fortified with wheat bran were analyzed using GC-MS combined with sensory evaluation. The results showed that the Maillard reaction and enzymatic hydrolysis, as well as flavoring process, could effectively improve the flavor profiles of wheat bran. The flavor compounds in modified wheat bran products as well as its fuzzy sensory score increased significantly (P < 0.05) compared with those in commercially available dry malt extract. Additionally, steamed buns fortified with wheat bran had enhanced flavor and overall acceptability. The study can be useful in valorization a plethora of grain bran (waste) into valuable resources.
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Affiliation(s)
- Qian Li
- State Key Laboratory of Nutrition and Safety, Tianjin Univ. of Science & Technology, Tianjin, 300457, PR China
| | - Haoran Sun
- State Key Laboratory of Nutrition and Safety, Tianjin Univ. of Science & Technology, Tianjin, 300457, PR China
| | - Min Zhang
- State Key Laboratory of Nutrition and Safety, Tianjin Univ. of Science & Technology, Tianjin, 300457, PR China.,Tianjin Agricultural Univ., Tianjin, 300384, PR China.,Tianjin Univ. of Science and Technology, Inst. for New Rural Development, Tianjin, China
| | - Tao Wu
- State Key Laboratory of Nutrition and Safety, Tianjin Univ. of Science & Technology, Tianjin, 300457, PR China
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60
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Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice. Nutrients 2019; 11:nu11102348. [PMID: 31581733 PMCID: PMC6836242 DOI: 10.3390/nu11102348] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/23/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022] Open
Abstract
Low whole grain consumption is a risk factor for the development of non-communicable diseases such as type 2 diabetes. Dietary fiber and phytochemicals are bioactive grain compounds, which could be involved in mediating these beneficial effects. These compounds are not equally distributed in the wheat grain, but are enriched in the bran and aleurone fractions. As little is known on physiological effects of different wheat fractions, the aim of this study was to investigate this aspect in an obesity model. For twelve weeks, C57BL/6J mice were fed high-fat diets (HFD), supplemented with one of four wheat fractions: whole grain flour, refined white flour, bran, or aleurone. The different diets did not affect body weight, however bran and aleurone decreased liver triglyceride content, and increased hepatic n-3 polyunsaturated fatty acid (PUFA) concentrations. Furthermore, lipidomics analysis revealed increased PUFA concentration in the lipid classes of phosphatidylcholine (PC), PC-ether, and phosphatidylinositol in the plasma of mice fed whole grain, bran, and aleurone supplemented diets, compared to refined white flour. Furthermore, bran, aleurone, and whole grain supplemented diets increased microbial α-diversity, but only bran and aleurone increased the cecal concentrations of short-chain fatty acids. The effects on hepatic lipid metabolism might thus at least partially be mediated by microbiota-dependent mechanisms.
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61
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Kaur A, Yadav MP, Singh B, Bhinder S, Simon S, Singh N. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydr Polym 2019; 221:166-173. [DOI: 10.1016/j.carbpol.2019.06.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 11/28/2022]
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APPLICATION OF CO-BIOPROCESSING TECHNIQUES (ENZYMATIC HYDROLYSIS AND FERMANTATION) FOR IMPROVING THE NUTRITIONAL VALUE OF WHEAT BRAN AS FOOD FUNCTIONAL INGREDIENS. EUREKA: LIFE SCIENCES 2019. [DOI: 10.21303/2504-5695.2019.00992] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization.
For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects.
Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat).
Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry.
The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients.
The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds.
Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances.
Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.
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63
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Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Agarwal S, Roy JK. Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties. Food Res Int 2019; 123:327-339. [DOI: 10.1016/j.foodres.2019.04.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 11/16/2022]
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64
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Beasley JT, Bonneau JP, Sánchez‐Palacios JT, Moreno‐Moyano LT, Callahan DL, Tako E, Glahn RP, Lombi E, Johnson AAT. Metabolic engineering of bread wheat improves grain iron concentration and bioavailability. PLANT BIOTECHNOLOGY JOURNAL 2019; 17:1514-1526. [PMID: 30623558 PMCID: PMC6662306 DOI: 10.1111/pbi.13074] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/13/2018] [Accepted: 12/17/2018] [Indexed: 05/18/2023]
Abstract
Bread wheat (Triticum aestivum L.) is cultivated on more land than any other crop and produces a fifth of the calories consumed by humans. Wheat endosperm is rich in starch yet contains low concentrations of dietary iron (Fe) and zinc (Zn). Biofortification is a micronutrient intervention aimed at increasing the density and bioavailability of essential vitamins and minerals in staple crops; Fe biofortification of wheat has proved challenging. In this study we employed constitutive expression (CE) of the rice (Oryza sativa L.) nicotianamine synthase 2 (OsNAS2) gene in bread wheat to up-regulate biosynthesis of two low molecular weight metal chelators - nicotianamine (NA) and 2'-deoxymugineic acid (DMA) - that play key roles in metal transport and nutrition. The CE-OsNAS2 plants accumulated higher concentrations of grain Fe, Zn, NA and DMA and synchrotron X-ray fluorescence microscopy (XFM) revealed enhanced localization of Fe and Zn in endosperm and crease tissues, respectively. Iron bioavailability was increased in white flour milled from field-grown CE-OsNAS2 grain and positively correlated with NA and DMA concentrations.
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Affiliation(s)
- Jesse T. Beasley
- School of BioSciencesThe University of MelbourneMelbourneVICAustralia
| | - Julien P. Bonneau
- School of BioSciencesThe University of MelbourneMelbourneVICAustralia
| | - Jose T. Sánchez‐Palacios
- School of BioSciencesThe University of MelbourneMelbourneVICAustralia
- Present address:
Institute for Applied EcologyUniversity of CanberraCanberraACT2617Australia
| | | | - Damien L. Callahan
- School of Life and Environmental SciencesDeakin UniversityBurwoodVICAustralia
| | - Elad Tako
- Robert W. Holley Center for Agriculture and HealthUSDA‐ARSIthacaNYUSA
| | - Raymond P. Glahn
- Robert W. Holley Center for Agriculture and HealthUSDA‐ARSIthacaNYUSA
| | - Enzo Lombi
- Future Industries InstituteUniversity of South AustraliaMawson LakesSAAustralia
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65
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Bader Ul Ain H, Saeed F, Khan MA, Niaz B, Khan SG, Anjum FM, Tufail T, Hussain S. Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble. Food Sci Nutr 2019; 7:2059-2067. [PMID: 31289654 PMCID: PMC6593380 DOI: 10.1002/fsn3.1041] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2018] [Revised: 11/30/2018] [Accepted: 12/05/2018] [Indexed: 12/17/2022] Open
Abstract
Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid-alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03-12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70-6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid-alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid-alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin-screw extrusion.
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Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | - Farhan Saeed
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | | | - Bushra Niaz
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | - Samreen Gul Khan
- Department of ChemistryGovernment College University FaisalabadPunjabPakistan
| | | | - Tabussam Tufail
- Institute of Home and Food SciencesGovernment College University FaisalabadPunjabPakistan
| | - Shahzad Hussain
- College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
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67
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Yano H. Recent practical researches in the development of gluten-free breads. NPJ Sci Food 2019; 3:7. [PMID: 31304279 PMCID: PMC6550274 DOI: 10.1038/s41538-019-0040-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 04/02/2019] [Indexed: 02/07/2023] Open
Abstract
Wheat bread is consumed globally and has played a critical role in the story of civilization since the development of agriculture. While the aroma and flavor of this staple food continue to delight and satisfy most people, some individuals have a specific allergy to wheat or a genetic disposition to celiac disease. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat breads depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases. Recent attempts have included the use of redox regulation as well as particle-stabilized foam. In this short review, we introduce the ongoing advancements in the development of gluten-free bread, by our laboratory as well as others, focusing mainly on rice-based breads. The social and scientific contexts of these efforts are also mentioned.
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Affiliation(s)
- Hiroyuki Yano
- Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki 305-8642 Japan
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68
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Bader Ul Ain H, Saeed F, Ahmed A, Asif Khan M, Niaz B, Tufail T. Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13917] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Aftab Ahmed
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Muhammad Asif Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Bushra Niaz
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Tabussam Tufail
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
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69
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Delzenne NM, Olivares M, Neyrinck AM, Beaumont M, Kjølbæk L, Larsen TM, Benítez-Páez A, Romaní-Pérez M, Garcia-Campayo V, Bosscher D, Sanz Y, van der Kamp JW. Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium. Clin Nutr 2019; 39:414-424. [PMID: 30904186 DOI: 10.1016/j.clnu.2019.03.002] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 02/24/2019] [Accepted: 03/04/2019] [Indexed: 01/31/2023]
Abstract
The aim of EU project MyNewGut is to contribute to future public health-related recommendations supported by new insight in gut microbiome and nutrition-host relationship. In this Opinion Paper, we first revisit the concept of dietary fiber, taking into account their interaction with the gut microbiota. This paper also summarizes the main effects of dietary fibers with prebiotic properties in intervention studies in humans, with a particular emphasis on the effects of arabinoxylans and arabinoxylo-oligosaccharides on metabolic alterations associated with obesity. Based on the existing state of the art and future development, we elaborate the steps required to propose dietary guidelines related to dietary fibers, taking into account their interaction with the gut microbiota.
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Affiliation(s)
- Nathalie M Delzenne
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, Brussels, Belgium.
| | - Marta Olivares
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, Brussels, Belgium
| | - Audrey M Neyrinck
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, Brussels, Belgium
| | - Martin Beaumont
- Metabolism and Nutrition Research Group, Louvain Drug Research Institute, Université catholique de Louvain, Brussels, Belgium
| | - Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark
| | - Thomas Meinert Larsen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark
| | - Alfonso Benítez-Páez
- Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain
| | - Marina Romaní-Pérez
- Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain
| | | | | | - Yolanda Sanz
- Microbial Ecology, Nutrition & Health Research Unit, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain
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70
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Deroover L, Tie Y, Verspreet J, Courtin CM, Verbeke K. Modifying wheat bran to improve its health benefits. Crit Rev Food Sci Nutr 2019; 60:1104-1122. [PMID: 30632785 DOI: 10.1080/10408398.2018.1558394] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarizes available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from in vitro and in vivo studies.
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Affiliation(s)
- Lise Deroover
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium
| | - Yaxin Tie
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre, KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre, KU Leuven, Leuven, Belgium
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71
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Analysis of the expression of transcription factors and other genes associated with aleurone layer development in wheat endosperm. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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72
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Nguyen TTH, Seo C, Kwak SH, Kim J, Kang HK, Kim SB, Kim D. Enzymatic Production of Steviol Glucosides Using β-Glucosidase and Their Applications. ENZYMES IN FOOD BIOTECHNOLOGY 2019. [PMCID: PMC7149536 DOI: 10.1016/b978-0-12-813280-7.00023-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Sweet leaf, Stevia rebaudiana Bertoni, is a perennial plant species widely known for its sweet-tastingent-kaurene type diterpenoid glycosides (steviol glucosides). Steviol glucosides include rubusoside (Ru), stevioside (Ste), and rebaudioside (Reb), which have immunomodulatory capability and protective effects against hyperglycemia, hypertension, inflammation, tumors, and diarrhea. In addition, they can enhance the solubility of epotoside, liquiritin, paclitaxel, curcuminoids, quercetin, and wheat bran flavonoids, thus increasing their permeability. The hydrolysis of three glucosyl groups at positions C13 and C19 of Ste will produce steviolbioside, steviol, isosteviol, steviol mono-glucoside, or Ru. S. rebaudiana contains these hydrolyzed products in trace amounts. This chapter describes recent advances in the preparation of various steviol glycosides from Ste by using different β-glycosidases, with particular focus on their potential industrial applications as natural solubilizers of insoluble compounds. Furthermore, the reaction mechanism of β-glycosidases and their kinetic properties are summarized.
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Affiliation(s)
- Thi Thanh Hanh Nguyen
- The Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - Changseop Seo
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - So-Hyung Kwak
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - Jeesoo Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
| | - Hee-Kyoung Kang
- Department of Biomedical Science, Chosun University, Gwangju, South Korea
| | - Seong-Bo Kim
- CJ CheilJedang, Life Ingredient and Material Research Institute, Suwon, South Korea
| | - Doman Kim
- The Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, South Korea,Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, South Korea
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73
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De Paepe K, Verspreet J, Rezaei MN, Martinez SH, Meysman F, Van de Walle D, Dewettinck K, Courtin CM, Van de Wiele T. Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota. Food Funct 2019; 10:379-396. [DOI: 10.1039/c8fo01272e] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Six wheat bran products, varying in particle size, histological and chemical composition differentially affected thein vitrofermentation activity and composition of human faecal microbiota of ten individuals.
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Affiliation(s)
- Kim De Paepe
- Center for Microbial Ecology and Technology (CMET)
- Department of Biotechnology
- Faculty of Bioscience Engineering
- Ghent University
- Ghent
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry
- Leuven Food Science and Nutrition Research Centre (LFoRCe)
- Faculty of Bioscience Engineering
- KU Leuven
- Heverlee
| | - Mohammad Naser Rezaei
- Laboratory of Food Chemistry and Biochemistry
- Leuven Food Science and Nutrition Research Centre (LFoRCe)
- Faculty of Bioscience Engineering
- KU Leuven
- Heverlee
| | - Silvia Hidalgo Martinez
- Ecosystem Management Research Group (ECOBE)
- Department of Biology
- Faculty of Sciences
- Universiteit Antwerpen
- Antwerp
| | - Filip Meysman
- Ecosystem Management Research Group (ECOBE)
- Department of Biology
- Faculty of Sciences
- Universiteit Antwerpen
- Antwerp
| | - Davy Van de Walle
- Laboratory of Food Technology and Engineering (FTE)
- Department of Food technology
- Safety and Health
- Faculty of Bioscience Engineering
- Ghent University
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering (FTE)
- Department of Food technology
- Safety and Health
- Faculty of Bioscience Engineering
- Ghent University
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry
- Leuven Food Science and Nutrition Research Centre (LFoRCe)
- Faculty of Bioscience Engineering
- KU Leuven
- Heverlee
| | - Tom Van de Wiele
- Center for Microbial Ecology and Technology (CMET)
- Department of Biotechnology
- Faculty of Bioscience Engineering
- Ghent University
- Ghent
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74
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Li X, Hu H, Xu F, Liu Z, Zhang L, Zhang H. Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14073] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Xiaoya Li
- School of Tea and Food Science & Technology Anhui agricultural university Hefei 230036 China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Hefei 238000 China
| | - Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
| | - Zhengquan Liu
- School of Tea and Food Science & Technology Anhui agricultural university Hefei 230036 China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Hefei 238000 China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Hefei 238000 China
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75
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Călinoiu LF, Vodnar DC. Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability. Nutrients 2018; 10:E1615. [PMID: 30388881 PMCID: PMC6265897 DOI: 10.3390/nu10111615] [Citation(s) in RCA: 228] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/16/2018] [Accepted: 10/24/2018] [Indexed: 12/14/2022] Open
Abstract
Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world's population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012⁻2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.
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Affiliation(s)
- Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
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76
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Preparation and modification of high dietary fiber flour: A review. Food Res Int 2018; 113:24-35. [DOI: 10.1016/j.foodres.2018.06.068] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/18/2022]
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77
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Chateigner-Boutin AL, Lapierre C, Alvarado C, Yoshinaga A, Barron C, Bouchet B, Bakan B, Saulnier L, Devaux MF, Girousse C, Guillon F. Ferulate and lignin cross-links increase in cell walls of wheat grain outer layers during late development. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2018; 276:199-207. [PMID: 30348319 DOI: 10.1016/j.plantsci.2018.08.022] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 08/30/2018] [Accepted: 08/31/2018] [Indexed: 06/08/2023]
Abstract
Important biological, nutritional and technological roles are attributed to cell wall polymers from cereal grains. The composition of cell walls in dry wheat grain has been well studied, however less is known about cell wall deposition and modification in the grain outer layers during grain development. In this study, the composition of cell walls in the outer layers of the wheat grain (Triticum aestivum Recital cultivar) was investigated during grain development, with a focus on cell wall phenolics. We discovered that lignification of outer layers begins earlier than previously reported and long before the grain reaches its final size. Cell wall feruloylation increased in development. However, in the late stages, the amount of ferulate releasable by mild alkaline hydrolysis was reduced as well as the yield of lignin-derived thioacidolysis monomers. These reductions indicate that new ferulate-mediated cross-linkages of cell wall polymers appeared as well as new resistant interunit bonds in lignins. The formation of these additional linkages more specifically occurred in the outer pericarp. Our results raised the possibility that stiffening of cell walls occur at late development stages in the outer pericarp and might contribute to the restriction of the grain radial growth.
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Affiliation(s)
| | - Catherine Lapierre
- Institut Jean-Pierre Bourgin, INRA, AgroParisTech, CNRS, Université Paris-Saclay, Versailles, France.
| | - Camille Alvarado
- UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300, Nantes, France.
| | - Arata Yoshinaga
- Laboratory of Tree Cell Biology, Division of Forest and Biomaterials Science, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan.
| | - Cécile Barron
- UMR1208 IATE, INRA, CIRAD, Montpellier SupAgro, Univ Montpellier, Montpellier, France.
| | - Brigitte Bouchet
- UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300, Nantes, France.
| | - Bénédicte Bakan
- UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300, Nantes, France.
| | - Luc Saulnier
- UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300, Nantes, France.
| | | | - Christine Girousse
- INRA UMR1095 GDEC (Génétique Diversité Ecophysiologie des Céréales), INRA, 63000, Clermont-Ferrand, France; UBP, UMR 1095 GDEC (Génétique Diversité Ecophysiologie des Céréales), INRA, 63000, Clermont-Ferrand, France.
| | - Fabienne Guillon
- UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300, Nantes, France.
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78
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Interactions between nutrients in the maternal diet and the implications for the long-term health of the offspring. Proc Nutr Soc 2018; 78:88-96. [PMID: 30378511 DOI: 10.1017/s0029665118002537] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Nutritional science has traditionally used the reductionist approach to understand the roles of individual nutrients in growth and development. The macronutrient dense but micronutrient poor diets consumed by many in the Western world may not result in an overt deficiency; however, there may be situations where multiple mild deficiencies combine with excess energy to alter cellular metabolism. These interactions are especially important in pregnancy as changes in early development modify the risk of developing non-communicable diseases later in life. Nutrient interactions affect all stages of fetal development, influencing endocrine programming, organ development and the epigenetic programming of gene expression. The rapidly developing field of stem cell metabolism reveals new links between cellular metabolism and differentiation. This review will consider the interactions between nutrients in the maternal diet and their influence on fetal development, with particular reference to energy metabolism, amino acids and the vitamins in the B group.
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79
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Lemmens E, De Brier N, Spiers KM, Ryan C, Garrevoet J, Falkenberg G, Goos P, Smolders E, Delcour JA. The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements. Food Chem 2018; 264:367-376. [DOI: 10.1016/j.foodchem.2018.04.125] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 01/15/2023]
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80
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Bader Ul Ain H, Saeed F, Ahmad N, Imran A, Niaz B, Afzaal M, Imran M, Tufail T, Javed A. Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489837] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Nazir Ahmad
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Bushra Niaz
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Lahore, Pakistan
| | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ahsan Javed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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81
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Aslam MF, Ellis PR, Berry SE, Latunde-Dada GO, Sharp PA. Enhancing mineral bioavailability from cereals: Current strategies and future perspectives. NUTR BULL 2018; 43:184-188. [PMID: 30333713 PMCID: PMC6174934 DOI: 10.1111/nbu.12324] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Inadequate intake of essential minerals such as iron and zinc is a public health concern in the UK, particularly for girls and young women. Approximately 30% and 50% of the zinc and iron, respectively, in the UK diet is provided by cereals. In wheat, most of the iron and zinc is contained within the aleurone cell layer; however, aleurone is removed during processing of wheat into white flour. While elemental iron powder is added back into white flour at the milling stage, there is no restoration of zinc. Elemental iron powder has very low bioavailability, and therefore, in our current Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club-funded project, we are investigating the potential use of aleurone as a bioavailable source of minerals that could be added to wheat-based foods. This work has relevance for the food industry and may establish the use of aleurone as a functional food ingredient for fortification of a range of cereal-based food products.
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82
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Olaerts H, Courtin CM. Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review. Compr Rev Food Sci Food Saf 2018; 17:698-713. [PMID: 33350132 DOI: 10.1111/1541-4337.12347] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/01/2018] [Accepted: 03/03/2018] [Indexed: 11/30/2022]
Abstract
The cereal-based food industry faces the challenge to produce food of high and uniform quality to meet consumer demands. However, adverse weather conditions, including prolonged and repeated rainfall, before harvest time evoke germination of the kernels in the ear of the parent plant, which is known as preharvest sprouting (PHS). PHS results in the production of several hydrolytic enzymes in the kernel, which decreases the technological quality of wheat and causes problems during processing of the flour into cereal-based products. Therefore, wheat that is severely sprouted in the field is less suitable for products for human consumption, and is often discounted to animal feed. Up till now, most knowledge on PHS is obtained by research on laboratory-sprouted wheat as a proxy for field-sprouted wheat. Knowledge on PHS in the field itself is more scarce. This review gives a comprehensive overview of the recent findings on PHS of wheat in the field, compared to knowledge on controlled sprouting. The physiological and functional changes occurring in wheat during PHS and their impact on wheat and bread quality are discussed. This review provides a useful background for further research concerning the potential of field-sprouted wheat to be used as raw material in the food industry.
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Affiliation(s)
- Heleen Olaerts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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83
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Clément H, Prost C, Chiron H, Ducasse MB, Della Valle G, Courcoux P, Onno B. The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Res Int 2018; 106:974-981. [PMID: 29580011 DOI: 10.1016/j.foodres.2018.01.053] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 12/08/2017] [Accepted: 01/21/2018] [Indexed: 11/17/2022]
Abstract
In this study, we determined the effect of organic (i) flour ash content (1%-1.4%) and (ii) flour by-product addition (bran, shorts and germ) on sourdough performances. After five consecutive back-sloppings, sourdough was used for bread-making and its bread-related properties were assessed. No effect of flour composition factors (i & ii) on sourdough lactic acid bacteria and yeasts were highlighted. Nonetheless, they greatly altered lactic acid and acetic acid sourdough contents from 6.9 to 17.4 g/kg and from 0.9 to 2.2 g/kg, respectively. The flour ash content (i) had a significant and positive effect on sourdough acidity and CO2 production. Bread made with sourdough with a high ash content had a significantly higher acidity and specific volume. These physicochemical differences between breads were perceived by sensory evaluation in a significant way. Sourdough supplemented (ii) with germ had higher lactic acid and carbon dioxide contents than sourdough supplemented with bran and shorts. Hence, flour composition, combining ash content and flour by-products, appears to be an effective factor to obtain a better control of sourdough performances.
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Affiliation(s)
- Héliciane Clément
- BIOFOURNIL, ZA La Camusière, 49600 Le Puiset Doré, France; Flavor team, Matrix and Food, Process/properties-Structure/sensory, UMR CNRS 6144 GEPEA, Oniris, LUNAM University, Nantes, France; INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), Nantes, France; Food and Industrial Microbiology Laboratory, UMR CNRS 6144 GEPEA, Oniris, LUNAM University, Nantes, France
| | - Carole Prost
- Flavor team, Matrix and Food, Process/properties-Structure/sensory, UMR CNRS 6144 GEPEA, Oniris, LUNAM University, Nantes, France
| | - Hubert Chiron
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), Nantes, France
| | | | - Guy Della Valle
- INRA, UR 1268 Biopolymères, Interactions & Assemblages (BIA), Nantes, France
| | - Philippe Courcoux
- USC "Sensometrics and Chemometrics Laboratory", Oniris, LUNAM University, Nantes F-44322, France
| | - Bernard Onno
- Food and Industrial Microbiology Laboratory, UMR CNRS 6144 GEPEA, Oniris, LUNAM University, Nantes, France.
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84
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Affiliation(s)
- Khairunizah Hazila Khalid
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
| | - Frank Manthey
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
| | - Senay Simsek
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
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85
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Onipe OO, Beswa D, Jideani VA, Jideani AIO. Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough). AFRICAN JOURNAL OF SCIENCE, TECHNOLOGY, INNOVATION AND DEVELOPMENT 2018. [DOI: 10.1080/20421338.2018.1440920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Oluwatoyin Oladayo Onipe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
| | - Daniso Beswa
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, University of South Africa, Florida, South Africa
| | - Victoria Adaora Jideani
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Afam Israel Obiefuna Jideani
- Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, South Africa
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86
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D'hoe K, Conterno L, Fava F, Falony G, Vieira-Silva S, Vermeiren J, Tuohy K, Raes J. Prebiotic Wheat Bran Fractions Induce Specific Microbiota Changes. Front Microbiol 2018; 9:31. [PMID: 29416529 PMCID: PMC5787670 DOI: 10.3389/fmicb.2018.00031] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 01/09/2018] [Indexed: 01/08/2023] Open
Abstract
Wheat bran fibers are considered beneficial to human health through their impact on gut microbiota composition and activity. Here, we assessed the prebiotic potential of selected bran fractions by performing a series of fecal slurry anaerobic fermentation experiments using aleurone as well as total, ultrafine, and soluble wheat bran (swb) as carbon sources. By combining amplicon-based community profiling with a fluorescent in situ hybridization (FISH) approach, we found that incubation conditions favor the growth of Proteobacteria such as Escherichia and Bilophila. These effects were countered in all but one [total wheat bran (twb)] fermentation experiments. Growth of Bifidobacterium species was stimulated after fermentation using ultrafine, soluble, and twb, in the latter two as part of a general increase in bacterial load. Both ultrafine and swb fermentation resulted in a trade-off between Bifidobacterium and Bilophila, as previously observed in human dietary supplementation studies looking at the effect of inulin-type fructans on the human gut microbiota. Aleurone selectively stimulated growth of Dorea and butyrate-producing Roseburia. All fermentation experiments induced enhanced gas production; increased butyrate concentrations were only observed following soluble bran incubation. Our results open perspectives for the development of aleurone as a complementary prebiotic selectively targeting colon butyrate producers.
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Affiliation(s)
- Kevin D'hoe
- Laboratory of Molecular Bacteriology, Department of Microbiology and Immunology, Rega Institute, KU Leuven, Leuven, Belgium.,Jeroen Raes Lab, VIB KU Leuven Center for Microbiology, Leuven, Belgium.,Research Group of Microbiology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Lorenza Conterno
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy.,Fermentation and Distillation, Laimburg Research Centre, Bolzano, Italy
| | - Francesca Fava
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Gwen Falony
- Laboratory of Molecular Bacteriology, Department of Microbiology and Immunology, Rega Institute, KU Leuven, Leuven, Belgium.,Jeroen Raes Lab, VIB KU Leuven Center for Microbiology, Leuven, Belgium
| | - Sara Vieira-Silva
- Laboratory of Molecular Bacteriology, Department of Microbiology and Immunology, Rega Institute, KU Leuven, Leuven, Belgium.,Jeroen Raes Lab, VIB KU Leuven Center for Microbiology, Leuven, Belgium
| | | | - Kieran Tuohy
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Jeroen Raes
- Laboratory of Molecular Bacteriology, Department of Microbiology and Immunology, Rega Institute, KU Leuven, Leuven, Belgium.,Jeroen Raes Lab, VIB KU Leuven Center for Microbiology, Leuven, Belgium.,Research Group of Microbiology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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87
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Böhmdorfer S, Oberlerchner JT, Fuchs C, Rosenau T, Grausgruber H. Profiling and quantification of grain anthocyanins in purple pericarp × blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry. PLANT METHODS 2018; 14:29. [PMID: 29610577 PMCID: PMC5878423 DOI: 10.1186/s13007-018-0296-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Accepted: 03/27/2018] [Indexed: 05/08/2023]
Abstract
BACKGROUND Anthocyanins are abundant secondary metabolites responsible for most blue to blue-black, and red to purple colors of various plant organs. In wheat grains, anthocyanins are accumulated in the pericarp and/or aleurone layer. Anthocyanin pigmented wheat grains can be processed into functional foods with potential health benefits due to the antioxidant properties of the anthocyanins. The grain anthocyanin content can be increased by pyramidizing the different genes responsible for the accumulation of anthocyanins in the different grain layers. Our objective was to develop a high-performance thin-layer chromatography (HPTLC) method that allows the determination of both the anthocyanin profile and the total pigment concentration. Thereby, selection of breeding lines with significantly higher grain anthocyanin content from purple pericarp × blue aleurone wheat crosses should become more efficient than selection based on only visual scoring of grain color and the unspecific determination of anthocyanin concentration by UV/Vis spectroscopy. RESULTS A wide variability in the grain anthocyanin content was observed in breeding lines and check varieties. The highest concentration of anthocyanins was observed in deep purple (i.e. combination of the purple pericarp and blue aleurone genetics) grained breeding lines, followed by blue aleurone and purple pericarp genotypes. Determination of the total anthocyanin content was included into the chromatographic analysis, rendering an additional photometric analysis unnecessary. Ten target zones were identified in anthocyanin pigmented wheat grains; four of these zones were typically for blue aleurone types, five for purple pericarp types, and one (i.e. kuromanin glucoside) was characteristic for both. Chemometrics applied to the anthocyanin profile recorded by scanning densitometry revealed that peak heights and peak areas are highly correlated and that seven out of the ten target zones were responsible for about 90% of the total variation in the germplasm. Multivariate analysis of these seven target zones allowed not only a separation of the genetic material into purple, blue and deep purple grained genotypes, but also the identification of genotypes with a specific anthocyanin pattern. Thereby, the original classification by visual scoring was overruled in about one-third of the breeding lines. CONCLUSIONS The presented HPTLC method with à côté calibration allowed the profiling of the pigments and quantification of wheat grain anthocyanin content in a single analysis, replacing UV/Vis spectroscopy with subsequent HPLC analysis. Moreover, no sample preparation apart from extraction and filtration is required, and more than 15 samples can be evaluated in one analysis run, corresponding to several dozens of samples per day. Hence, the method fulfills the requirements for screening methods in early generations of a plant breeding program such as high-throughput, small sample size, high repeatability, fast determination, and reasonable costs per sample. Combined with multivariate statistical analysis, the anthocyanin pattern allowed the validation of the genetic background in the offspring of purple × blue wheat crosses and, therefore, the efficient selection of genotypes exhibiting both the cyanidin and delphinidin aglycon.
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Affiliation(s)
- Stefan Böhmdorfer
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Josua Timotheus Oberlerchner
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Christina Fuchs
- Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Thomas Rosenau
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
| | - Heinrich Grausgruber
- Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 24, 3430 Tulln an der Donau, Austria
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88
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Khalid KH, Ohm JB, Simsek S. Whole wheat bread: Effect of bran fractions on dough and end-product quality. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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89
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Raman Hyperspectral Imaging for Detection of Watermelon Seeds Infected with Acidovorax citrulli. SENSORS 2017; 17:s17102188. [PMID: 28946608 PMCID: PMC5677267 DOI: 10.3390/s17102188] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/22/2017] [Accepted: 09/18/2017] [Indexed: 12/05/2022]
Abstract
The bacterial infection of seeds is one of the most important quality factors affecting yield. Conventional detection methods for bacteria-infected seeds, such as biological, serological, and molecular tests, are not feasible since they require expensive equipment, and furthermore, the testing processes are also time-consuming. In this study, we use the Raman hyperspectral imaging technique to distinguish bacteria-infected seeds from healthy seeds as a rapid, accurate, and non-destructive detection tool. We utilize Raman hyperspectral imaging data in the spectral range of 400–1800 cm−1 to determine the optimal band-ratio for the discrimination of watermelon seeds infected by the bacteria Acidovorax citrulli using ANOVA. Two bands at 1076.8 cm−1 and 437 cm−1 are selected as the optimal Raman peaks for the detection of bacteria-infected seeds. The results demonstrate that the Raman hyperspectral imaging technique has a good potential for the detection of bacteria-infected watermelon seeds and that it could form a suitable alternative to conventional methods.
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90
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Li CY, Mense AL, Brewer LR, Lau C, Shi YC. In Vitro Bile Acid Binding Capacity of Wheat Bran with Different Particle Sizes. Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0211-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chun-yan Li
- Department of Grain Science and Industry, Kansas State University, Manhattan KS, 66502, U.S.A
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Andrew L. Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan KS, 66502, U.S.A
| | - Lauren R. Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan KS, 66502, U.S.A
| | - Chuan Lau
- Department of Grain Science and Industry, Kansas State University, Manhattan KS, 66502, U.S.A
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan KS, 66502, U.S.A
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91
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Pasqualone A, Laddomada B, Centomani I, Paradiso VM, Minervini D, Caponio F, Summo C. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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92
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Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. Food Chem 2017; 220:9-17. [PMID: 27855940 DOI: 10.1016/j.foodchem.2016.09.198] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 09/25/2016] [Accepted: 09/29/2016] [Indexed: 11/24/2022]
Abstract
Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties. The chemical, structural changes; the extractability of protein, carbohydrate and phenolic components and the rheological characteristics of the flours were evaluated. The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability. Hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance. Heat treatment processes were able to extend the stability of the flour.
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93
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Zanella I, Biasiotto G, Holm F, di Lorenzo D. Cereal Lignans, Natural Compounds of Interest for Human Health? Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Cereals are suggested to be the most important sources of lignan in the diets of western populations. Recent epidemiological studies show that European subpopulations in which the major source of lignans are cereals, display lower disease frequency regarding metabolic and cardiovascular diseases. The biological mechanisms of lignan are several. Beyond their antioxidant and anti-inflammatory actions at nutritional doses some lignans regulate the activity of specific nuclear receptors (NRs), such as the estrogen receptors (ERs), and also NRs that are central switches in glucose and fatty acid metabolism such as PPARα, PPARγ and LXRs, highlighting them as selective nuclear receptor modulators (SNRMs). These include enterodiol (END) and enterolactone (ENL), the metabolites produced by the gut microbiota from food lignans. The available knowledge suggests that given some additional research it should be possible to make ‘function' claims for a regular intake of lignans-rich foods related to maintaining a healthy metabolism.
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Affiliation(s)
- Isabella Zanella
- Laboratory of Biotechnology, Civic Hospital of Brescia, Brescia, Italy
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Giorgio Biasiotto
- Laboratory of Biotechnology, Civic Hospital of Brescia, Brescia, Italy
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Finn Holm
- Foodgroup Denmark, Rugårdsvej 14 A1, Dk-8400 Ebeltoft, Denmark
| | - Diego di Lorenzo
- Laboratory of Biotechnology, Civic Hospital of Brescia, Brescia, Italy
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94
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Splenic T cell and intestinal IgA responses after supplementation of soluble arabinoxylan-enriched wheat bran in mice. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.11.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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95
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Van Rymenant E, Abrankó L, Tumova S, Grootaert C, Van Camp J, Williamson G, Kerimi A. Chronic exposure to short-chain fatty acids modulates transport and metabolism of microbiome-derived phenolics in human intestinal cells. J Nutr Biochem 2016; 39:156-168. [PMID: 27840292 PMCID: PMC5756543 DOI: 10.1016/j.jnutbio.2016.09.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 09/23/2016] [Accepted: 09/27/2016] [Indexed: 11/17/2022]
Abstract
Dietary fiber-derived short-chain fatty acids (SCFA) and phenolics produced by the gut microbiome have multiple effects on health. We have tested the hypothesis that long-term exposure to physiological concentrations of SCFA can affect the transport and metabolism of (poly)phenols by the intestinal epithelium using the Caco-2 cell model. Metabolites and conjugates of hesperetin (HT) and ferulic acid (FA), gut-derived from dietary hesperidin and chlorogenic acid, respectively, were quantified by LC-MS with authentic standards following transport across differentiated cell monolayers. Changes in metabolite levels were correlated with effects on mRNA and protein expression of key enzymes and transporters. Propionate and butyrate increased both FA transport and rate of appearance of FA glucuronide apically and basolaterally, linked to an induction of MCT1. Propionate was the only SCFA that augmented the rate of formation of basolateral FA sulfate conjugates, possibly via basolateral transporter up-regulation. In addition, propionate enhanced the formation of HT glucuronide conjugates and increased HT sulfate efflux toward the basolateral compartment. Acetate treatment amplified transepithelial transport of FA in the apical to basolateral direction, associated with lower levels of MCT1 protein expression. Metabolism and transport of both HT and FA were curtailed by the organic acid lactate owing to a reduction of UGT1A1 protein levels. Our data indicate a direct interaction between microbiota-derived metabolites of (poly)phenols and SCFA through modulation of transporters and conjugating enzymes and increase our understanding of how dietary fiber, via the microbiome, may affect and enhance uptake of bioactive molecules.
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Affiliation(s)
- Evelien Van Rymenant
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, University of Ghent, 9000 Gent, Belgium.
| | - László Abrankó
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Sarka Tumova
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Charlotte Grootaert
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, University of Ghent, 9000 Gent, Belgium.
| | - John Van Camp
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, University of Ghent, 9000 Gent, Belgium.
| | - Gary Williamson
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Asimina Kerimi
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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96
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Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.08.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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97
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De Brier N, Gomand SV, Donner E, Paterson D, Smolders E, Delcour JA, Lombi E. Element distribution and iron speciation in mature wheat grains (Triticum aestivum L.) using synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure (XANES) imaging. PLANT, CELL & ENVIRONMENT 2016; 39:1835-47. [PMID: 27038325 DOI: 10.1111/pce.12749] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 03/17/2016] [Accepted: 03/24/2016] [Indexed: 05/15/2023]
Abstract
Several studies have suggested that the majority of iron (Fe) and zinc (Zn) in wheat grains are associated with phytate, but a nuanced approach to unravel important tissue-level variation in element speciation within the grain is lacking. Here, we present spatially resolved Fe-speciation data obtained directly from different grain tissues using the newly developed synchrotron-based technique of X-ray absorption near-edge spectroscopy imaging, coupling this with high-definition μ-X-ray fluorescence microscopy to map the co-localization of essential elements. In the aleurone, phosphorus (P) is co-localized with Fe and Zn, and X-ray absorption near-edge structure imaging confirmed that Fe is chelated by phytate in this tissue layer. In the crease tissues, Zn is also positively related to P distribution, albeit less so than in the aleurone. Speciation analysis suggests that Fe is bound to nicotianamine rather than phytate in the nucellar projection, and that more complex Fe structures may also be present. In the embryo, high Zn concentrations are present in the root and shoot primordium, co-occurring with sulfur and presumably bound to thiol groups. Overall, Fe is mainly concentrated in the scutellum and co-localized with P. This high resolution imaging and speciation analysis reveals the complexity of the physiological processes responsible for element accumulation and bioaccessibility.
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Affiliation(s)
- Niels De Brier
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, B-3001, Belgium
| | - Sara V Gomand
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, B-3001, Belgium
| | - Erica Donner
- Centre for Environmental Risk Assessment and Remediation, University of South Australia, Mawson Lakes, South Australia, 5095, Australia
| | - David Paterson
- Australian Synchrotron, Clayton, Victoria, 3168, Australia
| | - Erik Smolders
- Division of Soil and Water Management, KU Leuven, Leuven, B-3001, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, B-3001, Belgium
| | - Enzo Lombi
- Centre for Environmental Risk Assessment and Remediation, University of South Australia, Mawson Lakes, South Australia, 5095, Australia
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98
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Bresciani L, Scazzina F, Leonardi R, Dall'Aglio E, Newell M, Dall'Asta M, Melegari C, Ray S, Brighenti F, Del Rio D. Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread. Mol Nutr Food Res 2016; 60:2343-2354. [DOI: 10.1002/mnfr.201600238] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 05/25/2016] [Accepted: 05/29/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Letizia Bresciani
- The Laboratory of Phytochemicals in Physiology; Human Nutrition Unit; Department of Food Science; University of Parma; Parma Italy
- LS9 Bioactives and Health; Interlab Group; Department of Food Science; University of Parma; Parma Italy
| | - Francesca Scazzina
- The Laboratory of Phytochemicals in Physiology; Human Nutrition Unit; Department of Food Science; University of Parma; Parma Italy
| | - Roberto Leonardi
- Department of Clinical and Experimental Medicine; University of Parma; Parma Italy
- Department of Nutritional Rehabilitation; Ponte San Pietro (Bergamo); Gruppo San Donato (GSD); Policlinico San Pietro; Italy
| | | | - Michael Newell
- The Need for Nutrition Education/Innovation Programme (NNEdPro); University of Cambridge
- Medical Research Council (MRC) Human Nutrition Research (HNR); Cambridge
| | - Margherita Dall'Asta
- The Laboratory of Phytochemicals in Physiology; Human Nutrition Unit; Department of Food Science; University of Parma; Parma Italy
- LS9 Bioactives and Health; Interlab Group; Department of Food Science; University of Parma; Parma Italy
| | | | - Sumantra Ray
- The Need for Nutrition Education/Innovation Programme (NNEdPro); University of Cambridge
- Medical Research Council (MRC) Human Nutrition Research (HNR); Cambridge
| | - Furio Brighenti
- The Laboratory of Phytochemicals in Physiology; Human Nutrition Unit; Department of Food Science; University of Parma; Parma Italy
| | - Daniele Del Rio
- The Laboratory of Phytochemicals in Physiology; Human Nutrition Unit; Department of Food Science; University of Parma; Parma Italy
- LS9 Bioactives and Health; Interlab Group; Department of Food Science; University of Parma; Parma Italy
- The Need for Nutrition Education/Innovation Programme (NNEdPro); University of Cambridge
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99
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Raggiri V, Barron C, Abecassis J, Lullien-Pellerin V. In-Depth Study of Durum Wheat Grain Tissue Distribution at Milling. Cereal Chem 2016. [DOI: 10.1094/cchem-08-15-0177-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vincent Raggiri
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
- Panzani CRECERPAL, 131 Avenue Corot, F-13013 Marseille, France
| | - Cécile Barron
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
| | - Joël Abecassis
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
| | - Valérie Lullien-Pellerin
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
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100
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Morton KJ, Jia S, Zhang C, Holding DR. Proteomic profiling of maize opaque endosperm mutants reveals selective accumulation of lysine-enriched proteins. JOURNAL OF EXPERIMENTAL BOTANY 2016; 67:1381-96. [PMID: 26712829 PMCID: PMC4762381 DOI: 10.1093/jxb/erv532] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Reduced prolamin (zein) accumulation and defective endoplasmic reticulum (ER) body formation occurs in maize opaque endosperm mutants opaque2 (o2), floury2 (fl2), defective endosperm*B30 (DeB30), and Mucronate (Mc), whereas other opaque mutants such as opaque1 (o1) and floury1 (fl1) are normal in these regards. This suggests that other factors contribute to kernel texture. A liquid chromatography approach coupled with tandem mass spectrometry (LC-MS/MS) proteomics was used to compare non-zein proteins of nearly isogenic opaque endosperm mutants. In total, 2762 proteins were identified that were enriched for biological processes such as protein transport and folding, amino acid biosynthesis, and proteolysis. Principal component analysis and pathway enrichment suggested that the mutants partitioned into three groups: (i) Mc, DeB30, fl2 and o2; (ii) o1; and (iii) fl1. Indicator species analysis revealed mutant-specific proteins, and highlighted ER secretory pathway components that were enriched in selected groups of mutants. The most significantly changed proteins were related to stress or defense and zein partitioning into the soluble fraction for Mc, DeB30, o1, and fl1 specifically. In silico dissection of the most significantly changed proteins revealed novel qualitative changes in lysine abundance contributing to the overall lysine increase and the nutritional rebalancing of the o2 and fl2 endosperm.
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Affiliation(s)
- Kyla J Morton
- Department of Agronomy and Horticulture, Center for Plant Science Innovation, Beadle Center for Biotechnology, 1901 Vine Street, PO Box 880665, University of Nebraska, Lincoln, NE 68588-0665, USA
| | - Shangang Jia
- Department of Agronomy and Horticulture, Center for Plant Science Innovation, Beadle Center for Biotechnology, 1901 Vine Street, PO Box 880665, University of Nebraska, Lincoln, NE 68588-0665, USA
| | - Chi Zhang
- School of Biological Sciences, Center for Plant Science Innovation, Beadle Center for Biotechnology, 1901 Vine Street, PO Box 880665, University of Nebraska, Lincoln, NE 68588-0665, USA
| | - David R Holding
- Department of Agronomy and Horticulture, Center for Plant Science Innovation, Beadle Center for Biotechnology, 1901 Vine Street, PO Box 880665, University of Nebraska, Lincoln, NE 68588-0665, USA
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