101
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Bagdi A, Tóth B, Lőrincz R, Szendi S, Gere A, Kókai Z, Sipos L, Tömösközi S. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.073] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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102
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Onipe OO, Jideani AIO, Beswa D. Composition and functionality of wheat bran and its application in some cereal food products. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12935] [Citation(s) in RCA: 180] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Oluwatoyin O. Onipe
- Department of Food Science and Technology School of Agriculture University of Venda Private Bag X5050 Thohoyandou 0950 Limpopo Province South Africa
| | - Afam I. O. Jideani
- Department of Food Science and Technology School of Agriculture University of Venda Private Bag X5050 Thohoyandou 0950 Limpopo Province South Africa
| | - Daniso Beswa
- Department of Food Science and Technology School of Agriculture University of Venda Private Bag X5050 Thohoyandou 0950 Limpopo Province South Africa
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103
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Lee YM, Han SI, Song BC, Yeum KJ. Bioactives in Commonly Consumed Cereal Grains: Implications for Oxidative Stress and Inflammation. J Med Food 2015; 18:1179-86. [DOI: 10.1089/jmf.2014.3394] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Yoon-Mi Lee
- Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Korea
| | - Sang-Ik Han
- National Institute of Crop Science, Rural Development Administration, Miryang, Korea
| | - Byeng Chun Song
- Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Korea
| | - Kyung-Jin Yeum
- Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Korea
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104
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Warren FJ, Perston BB, Galindez-Najera SP, Edwards CH, Powell PO, Mandalari G, Campbell GM, Butterworth PJ, Ellis PR. Infrared microspectroscopic imaging of plant tissues: spectral visualization of Triticum aestivum kernel and Arabidopsis leaf microstructure. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2015; 84:634-46. [PMID: 26400058 PMCID: PMC4620737 DOI: 10.1111/tpj.13031] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 08/28/2015] [Accepted: 09/08/2015] [Indexed: 05/24/2023]
Abstract
Infrared microspectroscopy is a tool with potential for studies of the microstructure, chemical composition and functionality of plants at a subcellular level. Here we present the use of high-resolution bench top-based infrared microspectroscopy to investigate the microstructure of Triticum aestivum L. (wheat) kernels and Arabidopsis leaves. Images of isolated wheat kernel tissues and whole wheat kernels following hydrothermal processing and simulated gastric and duodenal digestion were generated, as well as images of Arabidopsis leaves at different points during a diurnal cycle. Individual cells and cell walls were resolved, and large structures within cells, such as starch granules and protein bodies, were clearly identified. Contrast was provided by converting the hyperspectral image cubes into false-colour images using either principal component analysis (PCA) overlays or by correlation analysis. The unsupervised PCA approach provided a clear view of the sample microstructure, whereas the correlation analysis was used to confirm the identity of different anatomical structures using the spectra from isolated components. It was then demonstrated that gelatinized and native starch within cells could be distinguished, and that the loss of starch during wheat digestion could be observed, as well as the accumulation of starch in leaves during a diurnal period.
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Affiliation(s)
- Frederick J Warren
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, LondonFranklin-Wilkins Building, 150, Stamford Street, London, SE1 9NH, United Kingdom
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of QueenslandSt. Lucia, Brisbane, Queensland, 4072, Australia
| | - Benjamin B Perston
- PerkinElmerChalfont Road, Seer Green, Buckinghamshire, HP9 2FX, United Kingdom
| | - Silvia P Galindez-Najera
- Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, The University of ManchesterM13 9PL, Manchester, United Kingdom
| | - Cathrina H Edwards
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, LondonFranklin-Wilkins Building, 150, Stamford Street, London, SE1 9NH, United Kingdom
| | - Prudence O Powell
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of QueenslandSt. Lucia, Brisbane, Queensland, 4072, Australia
| | - Giusy Mandalari
- The Model Gut, Institute of Food Research, Norwich Research ParkColney Lane, NR4 7UA, Norwich, United Kingdom
- Department of Drug Science and Products for Health, University of MessinaVill. SS. Annunziata, 98168, Messina, Italy
| | - Grant M Campbell
- Satake Centre for Grain Process Engineering, School of Chemical Engineering and Analytical Science, The University of ManchesterM13 9PL, Manchester, United Kingdom
| | - Peter J Butterworth
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, LondonFranklin-Wilkins Building, 150, Stamford Street, London, SE1 9NH, United Kingdom
| | - Peter R Ellis
- King's College London, Faculty of Life Sciences and Medicine, Diabetes and Nutritional Sciences Division, Biopolymers Group, LondonFranklin-Wilkins Building, 150, Stamford Street, London, SE1 9NH, United Kingdom
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105
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Hemdane S, Jacobs PJ, Dornez E, Verspreet J, Delcour JA, Courtin CM. Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review. Compr Rev Food Sci Food Saf 2015; 15:28-42. [PMID: 33371577 DOI: 10.1111/1541-4337.12176] [Citation(s) in RCA: 148] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Accepted: 09/14/2015] [Indexed: 01/19/2023]
Abstract
Wheat bran, a by-product of the industrial roller milling of wheat, is increasingly added to food products because of its nutritional profile and physiological effects. Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran-rich or whole-grain food products. However, incorporation of wheat bran in cereal-based products negatively affects their production process. Furthermore, the organoleptic quality of the obtained products is mostly perceived as inferior to that of products based on refined wheat flour. This review summarizes the current knowledge on the impact of wheat bran on bread making, provides a comprehensive overview of the bran properties possibly involved, and discusses different strategies that have been evaluated up till now to counteract the detrimental effects of wheat bran on bread making.
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Affiliation(s)
- Sami Hemdane
- the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - bus 2463, B-3001, Leuven, Belgium
| | - Pieter J Jacobs
- the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - bus 2463, B-3001, Leuven, Belgium
| | - Emmie Dornez
- the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - bus 2463, B-3001, Leuven, Belgium
| | - Joran Verspreet
- the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - bus 2463, B-3001, Leuven, Belgium
| | - Jan A Delcour
- the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - bus 2463, B-3001, Leuven, Belgium
| | - Christophe M Courtin
- the Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 - bus 2463, B-3001, Leuven, Belgium
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106
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Wang J, de Wit M, Boom RM, Schutyser MA. Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.08.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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107
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Rosa-Sibakov N, Sibakov J, Lahtinen P, Poutanen K. Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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108
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Adams V, Ragaee S, Abdel-Aal ESM. Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality. Cereal Chem 2015. [DOI: 10.1094/cchem-01-15-0016-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)
- Vivian Adams
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - Sanaa Ragaee
- Department of Food Science, University of Guelph, Guelph, ON, Canada, N1G 2W1
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada, N1G 5C9
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109
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110
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Ounnas F, Salen P, Demeilliers C, Calani L, Scazzina F, Hazane-Puch F, Laporte F, Melegari C, Del Rio D, de Lorgeril M. Wheat aleurone fractions and plasma n-3 fatty acids in rats. Int J Food Sci Nutr 2015; 66:391-4. [PMID: 25812156 DOI: 10.3109/09637486.2015.1024206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The main aim of this study was to compare the effects of two wheat aleurone (WA) fractions on circulating n-3 fatty acids in rats. We demonstrated that only the fraction able to induce the highest urinary excretion of polyphenol metabolites (>1µmol) resulted in a significant increase in plasma level of Eicosapentanoic acid (+22%, p < 0.05). While other constituents of whole wheat can be involved in this response, our data suggest that cereals containing high levels of phenolic compounds can increase blood n-3 without affecting n-6 fatty acids. Further studies are required to confirm this hypothesis and explore the underlying biological mechanisms.
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Affiliation(s)
- Fayçal Ounnas
- Laboratoire TIMC-IMAG CNRS UMR 5525, Equipe PRETA, Cœur et Nutrition, Université Joseph Fourier , Grenoble I , France
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111
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Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, Soares da Silva F, Auterith E, Kneifel W, Michlmayr H. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiol 2015; 49:211-9. [PMID: 25846933 DOI: 10.1016/j.fm.2015.02.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 02/19/2015] [Accepted: 02/23/2015] [Indexed: 01/24/2023]
Abstract
Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.
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Affiliation(s)
- Michael Prückler
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
| | - Cindy Lorenz
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Akihito Endo
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Japan
| | - Manuel Kraler
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Klaus Dürrschmid
- Food Sensory Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Karel Hendriks
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Francisco Soares da Silva
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | | | - Wolfgang Kneifel
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Herbert Michlmayr
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria; Department of Applied Genetics and Cell Biology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
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112
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De Brier N, Hemdane S, Dornez E, Gomand S, Delcour J, Courtin C. Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.12.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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113
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Yan X, Ye R, Chen Y. Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chem 2015; 180:106-115. [PMID: 25766807 DOI: 10.1016/j.foodchem.2015.01.127] [Citation(s) in RCA: 134] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Revised: 01/27/2015] [Accepted: 01/28/2015] [Indexed: 11/16/2022]
Abstract
In this study, soluble dietary fiber (SDF) content of wheat bran was significantly increased from 9.82 ± 0.16 (w/w, %) to 16.72 ± 0.28 (w/w, %) by a novel blasting extrusion processing with enhanced water retention capacity and the swelling capacity. In addition, a water-soluble polysaccharide (WBP) was isolated and extracted from extruded SDF. WBP was successfully purified from SDF by column chromatography systems with the average molecular weight (Mw) of 4.7 × 10(4)Da, containing arabinose, xylose, glucose, and galactose. With the molar ratio of 0.76:0.99:1.00:0.12. Our results suggest that WBP owned 1 → 2, 1 → 3, 1 → 2, 6 and 1 → 4, 1 → 4, 6 glycosidic bonds in the absence of 1 →, 1 → 6 glycosidic bonds. In vitro antioxidant assays (DPPH, ABTS+ radical scavenging capacities, and ferric ion reducing capacity) demonstrated that WBP possesses good antioxidant capacity, and it could be potentially used as a natural antioxidant for use in functional food, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Xiaoguang Yan
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA.
| | - Ye Chen
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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114
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Rosa-Sibakov N, Poutanen K, Micard V. How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.10.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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115
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Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread. Br J Nutr 2015; 113:445-53. [DOI: 10.1017/s0007114514003778] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exert beneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compare plasma betaine and other methyl donor-related responses following the consumption of minimally processed bran and aleurone fractions (study A) and aleurone bread (study B). For both studies, standard pharmacokinetic parameters were derived for betaine, choline, folate, dimethylglycine (DMG), total homocysteine and methionine from plasma samples taken at 0, 0·5, 1, 2 and 3 h. In study A (n 14), plasma betaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleurone compared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were also observed in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaine concentrations were significantly and substantially higher following consumption of the aleurone bread compared with the control bread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleurone bread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7–1·8 times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleurone bread (time taken to reach peak concentration 1·2 v. 2·1 h). These results showed that the consumption of minimally processed wheat bran, and particularly the aleurone fraction, yielded substantial postprandial increases in plasma betaine concentrations. Furthermore, these effects appear to be maintained when aleurone was incorporated into bread.
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116
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Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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117
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Fardet A. How can both the health potential and sustainability of cereal products be improved? A French perspective. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.07.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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118
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Zheng Y, Wang Z. Differentiation mechanism and function of the cereal aleurone cells and hormone effects on them. PLANT CELL REPORTS 2014; 33:1779-1787. [PMID: 25007781 DOI: 10.1007/s00299-014-1654-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2014] [Accepted: 07/01/2014] [Indexed: 06/03/2023]
Abstract
The cereal aleurone cells differentiate from the endosperm epidermis with the exception of endosperm transfer cells. Aleurone cells contain proteins, lipids, and minerals, and are important for digesting the endosperm storage products to nurse the embryo under effects of several hormones during the seed germination. The differentiation of aleurone cells is related to location effect and special gene expression. Moreover, the differentiation of aleurone cells is probably affected by the cues from maternal tissues. In the paper, differentiation mechanism and function of aleurone cells and hormone effects on them are reviewed. Some speculations about the differentiation mechanism of aleurone cells are given here.
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Affiliation(s)
- Yankun Zheng
- College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China
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119
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Rosa NN, Pekkinen J, Zavala K, Fouret G, Korkmaz A, Feillet-Coudray C, Atalay M, Hanhineva K, Mykkänen H, Poutanen K, Micard V. Impact of wheat aleurone structure on metabolic disorders caused by a high-fat diet in mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10101-10109. [PMID: 25238637 DOI: 10.1021/jf503314a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The present study investigated the potential of native and structurally modified wheat aleurone, by dry-grinding or enzymatic treatments, to counteract metabolic disorders in mice with diet-induced obesity (DIO). C57BL6/J mice were first fed ad libitum with a high-fat diet for 9 weeks to induce obesity, after which the native or treated aleurone fractions were added (13% (w/w)) in the high-fat diets for an additional 8 weeks. The effects of the aleurone-enriched diets were evaluated by assessing body weight gain, adiposity, fasting blood glucose, plasma insulin and leptin, and anti-inflammatory and oxidative stress markers. Enrichment of the diet with native or finely ground aleurone did not improve any parameter analyzed; finely ground aleurone even slightly increased (p = 0.03) body weight gain. Enrichment of the diet with enzymatically treated aleurone only had a tendency toward lower body weight gain, visceral adipose tissue accumulation, fasting plasma insulin, and leptin levels.
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Affiliation(s)
- Natalia Nicole Rosa
- Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE1208 Agropolymers Engineering and Emerging Technologies , 2 Place Pierre Viala, F-34060 Montpellier, France
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120
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Zheng Y, Wang Z. Protein accumulation in aleurone cells, sub-aleurone cells and the center starch endosperm of cereals. PLANT CELL REPORTS 2014; 33:1607-15. [PMID: 25023874 DOI: 10.1007/s00299-014-1651-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Accepted: 06/23/2014] [Indexed: 05/15/2023]
Abstract
There are mainly three endosperm storage tissues in the cereal endosperm: aleurone cells, sub-aleurone cells and the center starch endosperm. The protein accumulation is very different in the three endosperm storage tissues. The aleurone cells accumulate protein in aleurone granules. The sub-aleurone cells and the center starch endosperm accumulate protein in endoplasmic reticulum-derived protein bodies and vacuolar protein bodies. Proteins are deposited in different patterns within different endosperm storage tissues probably because of the special storage properties of these tissues. There are several special genes and other molecular factors to mediate the protein accumulation in these tissues. Different proteins have distinct functions in the protein body formation and the protein interactions determine protein body assembly. There are both cooperation and competition relationships between protein, starch and lipid in the cereal endosperm. This paper reviews the latest investigations on protein accumulation in aleurone cells, sub-aleurone cells and the center starch endosperm. Useful information will be supplied for future investigations on the cereal endosperm development.
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Affiliation(s)
- Yankun Zheng
- College of Agriculture, Yangzhou University, Yangzhou, 225009, Jiangsu, China
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121
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Ndolo VU, Beta T. Comparative Studies on Composition and Distribution of Phenolic Acids in Cereal Grain Botanical Fractions. Cereal Chem 2014. [DOI: 10.1094/cchem-10-13-0225-r] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Victoria U. Ndolo
- Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Department of Human Ecology, Faculty of Science, Chancellor College, University of Malawi, P.O. Box 280, Zomba, Malawi
| | - Trust Beta
- Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Corresponding author. Phone: (204) 474-8214. Fax: (204) 474-7630
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122
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Chen Z, Liu F, Wang L, Li Y, Wang R, Chen Z. Tribocharging properties of wheat bran fragments in air–solid pipe flow. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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123
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Chen Z, Wang L, Wang R, Li Y, Chen Z. Triboelectric separation of aleurone cell-cluster from wheat bran fragments in nonuniform electric field. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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124
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Manini F, Brasca M, Plumed-Ferrer C, Morandi S, Erba D, Casiraghi MC. Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0190-cesi] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Federica Manini
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Carme Plumed-Ferrer
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Daniela Erba
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Maria Cristina Casiraghi
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
- Corresponding author. Phone: +39 0250316647. Fax: +39 0250316631. E-mail:
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Prückler M, Siebenhandl-Ehn S, Apprich S, Höltinger S, Haas C, Schmid E, Kneifel W. Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.004] [Citation(s) in RCA: 181] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Tuncel NB, Yılmaz N, Kocabıyık H, Uygur A. The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.12.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zaupa M, Scazzina F, Dall'Asta M, Calani L, Del Rio D, Bianchi MA, Melegari C, De Albertis P, Tribuzio G, Pellegrini N, Brighenti F. In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1543-9. [PMID: 24450764 DOI: 10.1021/jf404522a] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Durum wheat aleurone, thanks to its nutrient-rich composition, might be of potential use as a functional ingredient in cereal-based foods provided nutrients can be made available for absorption. We evaluated the in vitro bioaccessibility of thiamine, niacin, and phenolic acids in different aleurone fractions obtained with an industrial processing aimed to obtain material of different composition and particle size. Results indicate that the main phenolic compounds and vitamins investigated have a higher bioaccessibility when present in the inner part of the aleurone layer compared to the outer part of aleurone or the unfractionated bran. Moreover, an ultramicronization treatment employed to reduce particle size does not further improve the bioaccessibility of these compounds. We conclude that aleurone fractions from durum wheat bran could represent a nutritionally relevant ingredient, bringing together a high fiber content and an excellent bioaccessibility of vitamins and phytochemicals generally associated with nutritional benefits.
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Affiliation(s)
- Maria Zaupa
- Department of Food Science, Human Nutrition Unit, University of Parma , Parco Area delle Scienze 59/A, IT-43124 Parma, Italy
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Pekkinen J, Rosa NN, Savolainen OI, Keski-Rahkonen P, Mykkänen H, Poutanen K, Micard V, Hanhineva K. Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice. Nutr Metab (Lond) 2014; 11:1. [PMID: 24383425 PMCID: PMC3891979 DOI: 10.1186/1743-7075-11-1] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 12/24/2013] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Phenolic acids are covalently bound to the arabinoxylan fibre matrix of wheat aleurone layer. In order to be bioavailable they need to be released by endogenous or bacterial enzymes and absorbed within the intestinal lumen. The intestinal microbiota can metabolize phenolic acids and other food-born phytochemicals. However, the effect of structure of the cereal bran or aleurone layer on these processes is not comprehensively studied. METHODS The structure of aleurone layer was modified either by dry-grinding or by enzymatic treatments with xylanase alone or in combination with feruloyl esterase. Diet induced obese C57BL6/J mice were fed with high-fat diets containing either pure ferulic acid, or one of the four differentially treated aleurone preparations for 8 weeks. The diets were designed to be isocaloric and to have similar macronutrient composition. The urinary metabolite profiles were investigated using non-targeted LC-qTOF-MS-metabolomics approach. RESULTS The different dietary groups were clearly separated in the principal component analysis. Enzymatic processing of aleurone caused increased excretion of ferulic acid sulfate and glycine conjugates reflecting the increase in unbound form of readily soluble ferulic acid in the diet. The urinary metabolite profile of the diet groups containing native and cryo-ground aleurone was more intense with metabolites derived from microbial processing including hippuric acid, hydroxyl- and dihydroxyphenylpropionic acids. Furthermore, aleurone induced specific fingerprint on the urinary metabolite profile seen as excretion of benzoxazinoid metabolites, several small dicarboyxlic acids, and various small nitrogen containing compounds. CONCLUSIONS The structural modifications on wheat aleurone fraction resulted in altered metabolism of aleurone derived phenolic acids and other phytochemicals excreted in urine of diet-induced obese mice.
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Affiliation(s)
- Jenna Pekkinen
- Institute of Public Health and Clinical Nutrition, Clinical Nutrition, University of Eastern Finland, Kuopio Campus, P,O, Box 1627, Kuopio FI-70211, Finland.
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Calani L, Ounnas F, Salen P, Demeilliers C, Bresciani L, Scazzina F, Brighenti F, Melegari C, Crozier A, de Lorgeril M, Del Rio D. Bioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractions. Food Funct 2014; 5:1738-46. [DOI: 10.1039/c4fo00328d] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A specific wheat aleurone fraction showed potentially interesting ferulic acid improved bioavailability and might be used for the formulation of new wheat based products.
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131
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Rosa NN, Dufour C, Lullien-Pellerin V, Micard V. Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity. Food Chem 2013; 141:2355-62. [DOI: 10.1016/j.foodchem.2013.04.132] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2012] [Revised: 04/03/2013] [Accepted: 04/23/2013] [Indexed: 11/25/2022]
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133
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Structural development of aleurone and its function in common wheat. Mol Biol Rep 2013; 40:6785-92. [DOI: 10.1007/s11033-013-2795-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2012] [Accepted: 09/14/2013] [Indexed: 11/26/2022]
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Rosa NN, Aura AM, Saulnier L, Holopainen-Mantila U, Poutanen K, Micard V. Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5805-5816. [PMID: 23672412 DOI: 10.1021/jf4001814] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This work aimed to elucidate the effect of wheat aleurone integrity on its fermentability, i.e., the formation of short-chain fatty acids (SCFA) and microbial phenolic metabolites, in an in vitro model using human faecal microbiota as an inoculum. The structure of aleurone was modified by mechanical (dry grinding) or enzymatic (xylanase with or without feruloyl esterase) treatments in order to increase its physical accessibility and degrade its complex cell-wall network. The ground aleurone (smaller particle size) produced slightly more SCFA than the native aleurone during the first 8 h but a similar amount at 24 h (102.5 and 101 mmol/L, respectively). Similar colonic metabolism of ferulic acid (FA) was observed for native and ground aleurone. The enzymatic treatments of aleurone allowed a high solubilization of arabinoxylan (up to 82%) and a high release of FA in its conjugated and free forms (up to 87%). The enzymatic disintegration of aleurone's structure led to a higher concentration and formation rate of the colonic metabolites of FA (especially phenylpropionic acids) but did not change significantly the formation of SCFA (81 mmol/L for enzyme treated versus 101 mmol/L for the native aleurone).
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Affiliation(s)
- Natalia N Rosa
- Montpellier SupAgro-INRA-UMII-CIRAD , JRU1208 Agropolymers Engineering and Emerging Technologies, 2 place Pierre Viala, F-34060 Montpellier, France
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Lillioja S, Neal AL, Tapsell L, Jacobs DR. Whole grains, type 2 diabetes, coronary heart disease, and hypertension: links to the aleurone preferred over indigestible fiber. Biofactors 2013; 39:242-58. [PMID: 23355358 PMCID: PMC3640698 DOI: 10.1002/biof.1077] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Accepted: 11/26/2012] [Indexed: 12/13/2022]
Abstract
Higher whole grain cereal intakes are associated with substantially lower risks of type 2 diabetes, coronary heart disease, and hypertension. These reduced risks have been established in large prospective studies that now include millions of person-years of follow-up. We analyze the results of 11 major prospective studies to provide recommendations about whole grain consumption. The following review establishes the amount of whole grains that should ideally be consumed based on prospective evidence; defines the nature of whole grains; identifies that the whole grain evidence is robust and not due to confounding; and provides a detailed assessment of several potential mechanisms for the effect of whole grains on health. We draw the following conclusions. Firstly, to maintain health, 40 grams or more of whole grains should be consumed daily. This is about a bowl of whole grain breakfast cereal daily, but 80% of the population does not achieve this. Secondly, aleurone in bran is a critical grain component generally overlooked in favor of indigestible fiber. Live aleurone cells constitute 50% of millers' bran. They store minerals, protein, and the antioxidant ferulic acid, and are clearly more than just indigestible fiber. Finally, we suggest potential roles for magnesium, zinc, and ferulic acid in the development of chronic disease. If the results of prospective studies were applied to the life-style practices of modern societies there exists the potential for enormous personal health and public financial benefits.
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Affiliation(s)
- Stephen Lillioja
- Illawarra Health and Medical Research Institute, University of Wollongong, Northfields Avenue, NSW 2522, Australia.
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Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1825-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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