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Zeibig F, Kilian B, Özkan H, Pantha S, Frei M. Grain quality traits within the wheat (Triticum spp.) genepool: prospects for improved nutrition through de novo domestication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4400-4410. [PMID: 38318752 DOI: 10.1002/jsfa.13328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/07/2024]
Abstract
BACKGROUND Wild relatives of wheat (Triticum spp.) harbor beneficial alleles for potential improvement and de novo domestication of selected genotypes with advantageous traits. We analyzed the nutrient composition in wild diploid and tetraploid wheats and their domesticated diploid, tetraploid and hexaploid relatives under field conditions in Germany and compared them with modern Triticum aestivum and Triticum durum cultivars. Grain iron (Fe) and zinc (Zn) concentrations, phytate:mineral molar ratios, grain protein content (GPC) and antioxidant activity were analyzed across 125 genotypes. RESULTS Grain Fe and Zn concentrations in wild wheats were 72 mg kg-1 and 59 mg kg-1, respectively, with improved bioavailability indicated by Phytate:Fe and Phytate:Zn molar ratios (11.7 and 16.9, respectively) and GPC (231 g kg-1). By comparison, grain Fe and Zn concentrations in landrace taxa were 54 mg kg-1 and 55 mg kg-1, respectively, with lower Phytate:Fe and Phytate:Zn molar ratios (15.1 and 17.5, respectively) and GPC (178 g kg-1). Average grain Fe accumulation in Triticum araraticum was 73 mg kg-1, reaching 116 mg kg-1, with high Fe bioavailability (Phyt:Fe: 11.7; minimum: 7.2). Wild wheats, landraces and modern cultivars showed no differences in antioxidant activity. Triticum zhukovskyi stood out with high grain micronutrient concentrations and favorable molar ratios. It was also the only taxon with elevated antioxidant activity. CONCLUSION Our results indicate alteration of grain quality during domestication. T. araraticum has promising genotypes with advantageous grain quality characteristics that could be selected for de novo domestication. Favorable nutritional traits in the GGAA wheat lineage (T. araraticum and T. zhukovskyi) hold promise for improving grain quality traits. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Frederike Zeibig
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
| | | | - Hakan Özkan
- Department of Field Crops, Faculty of Agriculture, University of Çukurova, Adana, Turkey
| | - Sumitra Pantha
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
| | - Michael Frei
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
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Lara SW, Tsiami A, Cross P. Discovering and Mapping Colloquial Terminologies Describing Underutilized and Neglected Food Crops-A Comprehensive Review. Foods 2023; 12:2428. [PMID: 37372639 DOI: 10.3390/foods12122428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Global levels of biodiversity and dietary diversity are decreasing, leading to food and nutrition insecurity. This is partially due to the homogenization of the global food supply with commodity crops. The reintroduction or introduction of neglected and underutilized species, minor, forgotten, and indigenous crops and landrace varieties to the wider food systems and further diversification have been outlined as the future strategies for tackling the above by the United Nations and the Food and Agriculture Organization in their policy frameworks. Most of the above species/crops are marginalized and only used across local food systems and in research. With over 15,000 different seed banks and repositories worldwide, information transparency and communication are crucial for database searching and their effective utilization. Much confusion persists around the true nature of those plants, and this prohibits the efficient utilization of their economic potential. A linguistic corpus search and a systematic literature review were conducted using the six most popular collocates to the above terms, which were as follows: ancient, heirloom, heritage, traditional, orphan, and the more distinct term 'landrace'. The results were interpreted using the Critical Discourse Analysis method. The definitions' findings show that heirloom, heritage, and ancient are mainly used in the United Kingdom and USA, where they are used to describe 'naturalized' and 'indigenized' or 'indigenous' food crops with a strong affiliation to 'family' and the 'act of passing seeds down from generation to generation'. Orphan crops, on the other hand, are often described as being 'overlooked' by growers and 'underfunded' by researchers. Landrace is most strongly affiliated with 'locality', 'biocultural diversity', and 'indigenous', and with genomics literature, where the characteristics are often discussed in the context of genetics and population biology. Contextualizing, most of the terms were found to be 'arbitrary' and 'undefinable' due to their continuing evolution in the socially accepted form of language, perhaps apart from landrace. The review has retrieved 58 definitions for the mentioned 6 terms, together with the primary key terms creating a tool to facilitate a better inter-sector communication and aid in policy.
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Affiliation(s)
- Szymon Wojciech Lara
- London Geller College of Hospitality and Tourism, University of West London, St Mary's Road, Ealing, London W5 5RF, UK
| | - Amalia Tsiami
- London Geller College of Hospitality and Tourism, University of West London, St Mary's Road, Ealing, London W5 5RF, UK
| | - Peter Cross
- London Geller College of Hospitality and Tourism, University of West London, St Mary's Road, Ealing, London W5 5RF, UK
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3
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Gabriele M, Arouna N, Árvay J, Longo V, Pucci L. Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. Int J Mol Sci 2023; 24:ijms24076283. [PMID: 37047259 PMCID: PMC10094579 DOI: 10.3390/ijms24076283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan Triticum dicoccum wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases.
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Affiliation(s)
- Morena Gabriele
- Italian National Research Council, Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (L.P.)
- Correspondence: ; Tel.: +39-050-6212752
| | - Nafiou Arouna
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
| | - Július Árvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovakia;
| | - Vincenzo Longo
- Italian National Research Council, Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (L.P.)
| | - Laura Pucci
- Italian National Research Council, Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (L.P.)
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Li XH, Guan PF, Huang S, Zheng XW, Wu BB, Zhao JJ, Qiao L, Guo PY, Zheng J. Evaluation and genetic variation of lutein content in Chinese common wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Calabriso N, Scoditti E, Massaro M, Maffia M, Chieppa M, Laddomada B, Carluccio MA. Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols. Nutrients 2022; 14:2679. [PMID: 35807860 PMCID: PMC9268201 DOI: 10.3390/nu14132679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 06/24/2022] [Indexed: 12/11/2022] Open
Abstract
Pathogenetically characterized by the absence of celiac disease and wheat allergy, non-celiac gluten sensitivity (NCGS) is a clinical entity triggered by the consumption of gluten-containing foods that relieved by a gluten-free diet. Since it is very difficult to maintain a complete gluten-free diet, there is a high interest in discovering alternative strategies aimed at reducing gluten concentration or mitigating its toxic effects. Plant-based dietary models are usually rich in bioactive compounds, such as polyphenols, recognized to prevent, delay, or even reverse chronic diseases, including intestinal disorders. However, research on the role of polyphenols in mitigating the toxicity of gluten-containing foods is currently limited. We address the metabolic fate of dietary polyphenols, both as free and bound macromolecule-linked forms, with particular reference to the gastrointestinal compartment, where the concentration of polyphenols can reach high levels. We analyze the potential targets of polyphenols including the gluten peptide bioavailability, the dysfunction of the intestinal epithelial barrier, intestinal immune response, oxidative stress and inflammation, and dysbiosis. Overall, this review provides an updated overview of the effects of polyphenols as possible dietary strategies to counteract the toxic effects of gluten, potentially resulting in the improved quality of life of patients with gluten-related disorders.
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Affiliation(s)
- Nadia Calabriso
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Egeria Scoditti
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Marika Massaro
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Michele Maffia
- Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy; (M.M.); (M.C.)
| | - Marcello Chieppa
- Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy; (M.M.); (M.C.)
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), 73100 Lecce, Italy
| | - Maria Annunziata Carluccio
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
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Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours. Foods 2022; 11:foods11111592. [PMID: 35681346 PMCID: PMC9180556 DOI: 10.3390/foods11111592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/23/2022] Open
Abstract
Consumption of cereals (and particularly ancient cereals) is considered the base of a healthy diet, and all current dietary guidelines have cereals at the bottom of the nutrition pyramid. Together with cereals, legumes are an excellent source of nutrients and nutraceuticals. The effects of agroindustrial pretreatments (flaking and precooking processes) on the antioxidant potential of flours from ancient cereals and legumes were studied. The extraction of free hydrophilic phenolic compounds was carried out in a hydroalcoholic solvent mixture via an ultrasound-assisted process. Furthermore, the solid residue was successively hydrolyzed by an alkaline solution to extract the bound phenolic fraction. Both free and bound extracted fractions were then quantitatively characterized for total polyphenolic and flavonoid contents, and the antioxidant potential was determined by carrying out the ABTS and DPPH radical scavenging assays, expressing the results (in both cases) as the Trolox equivalent antioxidant capacity (TEAC/ABTS and TEAC/DPPH, respectively). The samples were also extracted in organic apolar solvents (acetone or water-saturated iso-butanol) to quantitatively characterize lipophilic antioxidant compounds and pigments. A discussion on the comparison of these analytical parameters of flours obtained from raw, flaked, and precooked cereals and legumes is reported revealing that (i) phenolic compounds are mainly present in the post-hydrolysis extract (bound fraction), (ii) the precooking process significantly reduced the concentration of antioxidants, (iii) the flaking process slightly increased the phenolic content, (iv) legumes were less influenced by pretreatments, suggesting the possibility of using legumes to enrich cereal foods.
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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8
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Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9112008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.
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9
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Changes in carotenoids and tocols of colored-grain wheat during unleavened bread preparation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Replacing Maize Grain with Ancient Wheat Lines By-Products in Organic Laying Hens’ Diet Affects Intestinal Morphology and Enzymatic Activity. SUSTAINABILITY 2021. [DOI: 10.3390/su13126554] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The effects of replacement of maize grain with ancient wheat by-products on intestinal morphometry and enzymatic activity in laying hens was studied. Eighty hens were divided into two groups (40 each, 8 replicates, 5 hens/replicate) fed two isoproteic and isoenergetic diets. In the treated group, part of the maize was replaced by a mix of ancient grains (AGs) middling, in a 50:50 ratio of Triticum aestivum L. var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The AG diet affected the weight of all the large intestine tracts, decreasing the weight of caeca (p < 0.01) and increasing those of colon (p < 0.01), rectum and cloaca (p < 0.05). Villus height in the AG group was higher (p < 0.01) than the control for the duodenum and jejunum, while for the ileum, the control group showed the highest values (p < 0.01). The submucosa thickness was higher (p < 0.01) in the control group for the duodenum and ileum, while the jejunum for the AG group showed the highest (p < 0.05) submucosa thickness. The crypts depth was higher (p < 0.01) in the control group for the duodenum and ileum. Enzyme activity was enhanced by AGs (p < 0.01) in the duodenum. Regarding the jejunum, sucrase-isomaltase and alkaline phosphatase had higher activity (p < 0.05 and p < 0.01, respectively) in the AG group. In the ileum, sucrase-isomaltase showed higher activity (p < 0.01) in the control group, while alkaline phosphatase showed the highest values (p < 0.05) in the AG group. Overall, results suggested that the dietary inclusion of AGs exerted positive effects in hens, showing an improved intestinal function.
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11
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Traughber ZT, He F, Hoke JM, Davenport GM, Rodriguez-Zas SL, Southey BR, de Godoy MRC. Ancient grains as novel dietary carbohydrate sources in canine diets. J Anim Sci 2021; 99:skab080. [PMID: 33765135 PMCID: PMC8174469 DOI: 10.1093/jas/skab080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Accepted: 03/24/2021] [Indexed: 02/07/2023] Open
Abstract
Ancient grains are becoming an increasingly abundant carbohydrate source in the pet food market as a result of their popularity and novelty in the human market. Thus, it is imperative to evaluate the characteristics of these ingredients in vivo. Ten adult intact female beagles were used in a replicated 5 × 5 Latin square design. Five dietary treatments were evaluated containing either: rice (CON), amaranth (AM), white proso millet (WPM), quinoa (QU), or oat groats (OG). All diets were formulated to include 40% of the test grain and to be isonitrogenous, isocaloric, and nutritionally complete and balanced for adult dogs at maintenance. The objectives were 1) to evaluate the effects of the novel carbohydrate sources on total apparent total tract digestibility (ATTD), fecal microbiota, and fermentative end-product concentrations and 2) to evaluate the effects of novel carbohydrate sources on the postprandial glycemic and insulinemic responses in healthy adult dogs. All diets were well accepted by the dogs and fecal scores remained within the ideal range for all treatments. In terms of ATTD, all diets were well digested by the dogs; WPM had the highest digestibility of dry and organic matter in contrast with dogs fed the other treatments (P < 0.05). Additionally, ATTD of total dietary fiber was highest for WPM (72.6%) in contrast with QU (63.5%) and CON (50.8%) but did not differ from AM (65.7%) and OG (66.6%). Dogs fed AM or OG had greater (P < 0.05) fecal concentrations of total short-chain fatty acids, as well as propionate and butyrate concentrations, than CON. Ancient grain inclusion appears to beneficially shift fecal microbial populations, with increases in relative abundances of butyrogenic bacteria (i.e., members of the Lachnospiraceae family) observed for OG and reductions in Fusobacteriaceae for both AM and OG when compared with CON. Postprandial glycemic and insulinemic responses did not differ among treatments. Together, these data suggest that ancient grains can be included up to 40% of the diet while eliciting beneficial effects on the overall host health without detrimentally affecting nutrient digestibility.
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Affiliation(s)
- Zachary T Traughber
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Fei He
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Jolene M Hoke
- Archer Daniels Midland Company, Decatur, IL 62526, USA
| | | | | | - Bruce R Southey
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Maria R C de Godoy
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
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12
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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Lombardi P, Addeo NF, Panettieri V, Musco N, Piccolo G, Vassalotti G, Nizza A, Moniello G, Bovera F. Blood profile and productive performance after partial substitution of maize grain with ancient wheat lines by-products in organic laying hens' diet. Res Vet Sci 2020; 133:232-238. [PMID: 33032110 DOI: 10.1016/j.rvsc.2020.09.035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/25/2020] [Accepted: 09/29/2020] [Indexed: 10/23/2022]
Abstract
The aim of this research was to evaluate the effects of the partial substitution of maize grain with local ancient wheats by-products in an organic laying hens farm on animal performance and blood profile, as well as on eggs quality. A total of 80 Hy-Line W-36 Single Comb White Leghorn, 18 weeks old hens were homogenously divided into two groups. The two groups (40 laying hens each, 8 replicates, 5 hens/replicate) were fed two isoprotein and isoenergetic diets: the Control group (C) was fed a standard, organic maize-soybean meal diet whereas in the Ancient Grains group (AG) part of the maize grain was replaced by a mix of ancient grains middling, consisting in 50:50 of Triticum aestivum var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The birds fed the maize based-diet (C) showed a higher (P < 0.01) egg weight and feed intake than the Ancient Grains (AG) group. By contrary, the feed conversion ratio was more favourable (P < 0.05) in hens fed the Ancient Grains diet. The eggs produced by the hens fed the Control diet showed higher length and width than the other group (P < 0.01). The shell thickness and strength were also higher in the Control group (P < 0.01 and P < 0.05, respectively). The experimental dietary treatment positively affected some blood parameters. The Control group showed higher levels of cholesterol and triglycerides (P < 0.05) as well as of alanine aminotransferase (ALT) and gamma-glutamyl transferase (GGT) (P < 0.01). In addition, butyrate, which may have great implications for the regulation of the immune response, resulted significantly higher in the caecal content of hens from the Ancient Grains group. Overall, the Ancient Grains diet seemed to be able to guarantee the production performances with positive effects on the animal health.
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Affiliation(s)
- Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Nicola F Addeo
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Valentina Panettieri
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy.
| | - Giovanni Piccolo
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Giuseppe Vassalotti
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Antonino Nizza
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Giuseppe Moniello
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Fulvia Bovera
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy.
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14
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Traughber ZT, He F, Hoke JM, Davenport GM, de Godoy MRC. Chemical composition and in vitro fermentation characteristics of ancient grains using canine fecal inoculum. J Anim Sci 2020; 98:skaa326. [PMID: 33057647 PMCID: PMC7673074 DOI: 10.1093/jas/skaa326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Accepted: 10/12/2020] [Indexed: 03/31/2024] Open
Abstract
Human interest in ancient grains replacing traditional carbohydrate sources has reached the pet food market; however, chemical composition of these grains and their digestive properties in the canine model, specifically the fermentative characteristics, have not been established. Five ancient grain varieties were analyzed: amaranth (AM), white proso millet (WPM), oat groats (OG), quinoa (QU), and red millet (RM). Cellulose (CEL) was used as a negative control, and beet pulp (BP) was used as a positive control. Substrates were analyzed for macronutrient composition as well as free and hydrolyzed sugar profiles in addition to their in vitro fermentative characteristics. Substrates were allocated into 2 sets to allow for quantification of pH, short-chain fatty acids, and branched-chain fatty acids, as well as gas volume and composition. Samples were digested for 6 and 18 h with pepsin and pancreatin, respectively, prior to inoculation with fecal bacteria for 0, 3, 6, 9, or 12 h. Detectable levels of cereal β-glucans were observed solely in OG (3.5%), with all other substrate containing <0.35% cereal β-glucans. All test substrates had fairly similar macronutrient and starch profiles with the exception of RM that contained the highest resistant starch content (2.4%), with all other test substrates containing <0.5% resistant starch. However, the analyzed pseudocereals, AM and QU, had the highest concentrations of free glucose while the minor cereal grains, WPM, OG, and RM, contained the highest concentrations of hydrolyzed glucose. All test substrates had propionate production values similar or greater than BP after 3, 6, 9, and 12 h of fermentation, and similar or greater butyrate production values than BP after 6, 9, and 12 h. All substrates had greater (P < 0.05) changes in pH than CEL after 6, 9, and 12 h, with AM, WPM, OG, and RM having greater (P < 0.05) changes in pH than BP after 9 and 12 h. These data suggest select ancient grains have similar fermentation characteristics as BP, a moderately fermentable fiber considered the gold standard in terms of fiber sources in the pet food market today, and that OG and AM may be more fermentable during longer fermentation periods.
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Affiliation(s)
| | - Fei He
- Department of Animal Sciences, University of Illinois, Urbana, IL
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15
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Yilmaz VA. Effects of several production methods on technological, textural and sensorial properties of emmer ( Triticum turgidum ssp. dicoccum) bulgur. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3874-3883. [PMID: 32904049 PMCID: PMC7447707 DOI: 10.1007/s13197-020-04419-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/03/2019] [Accepted: 04/03/2020] [Indexed: 11/29/2022]
Abstract
In recent years, the interest in primitive wheat species including emmer (Triticum turgidum ssp. dicoccum) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long shelf life, produced from hard wheat species without the need for any additives. The basis of this study was to reveal the potential for bulgur production by the six production methods, combinations of three cooking (traditional, autoclave, microwave) and two drying (hot-air, microwave) methods of emmer wheat. In addition to some physical, chemical and technological properties of emmer wheat, yield, color, cooking time and textural and sensorial properties of the bulgur samples were investigated and statistically significant differences (p < 0.05) were recorded among the bulgur samples. Autoclave cooking had a negative effect on color and got the lowest sensorial acceptability scores. Microwave drying increased fine bulgur formation and shortened the cooking time. The volume and weight increase indexes were increased more than hot-air drying thanks to physical effects of microwave drying on the structure. According to the texture analysis results, microwave cooking increased the adhesivity, and microwave drying increased hardness and springiness. In conclusion, emmer wheat have great potential for bulgur production, and traditional cooked + hot air dried samples had better bulgur properties in overall.
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Affiliation(s)
- Volkan Arif Yilmaz
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit, 55139 Samsun, Turkey
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16
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Wendin K, Mustafa A, Ortman T, Gerhardt K. Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals. Foods 2020; 9:E742. [PMID: 32512763 PMCID: PMC7353474 DOI: 10.3390/foods9060742] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 11/16/2022] Open
Abstract
Interest in heritage cereals is increasing among consumers, bakeries and farmers, and the trends point towards the local production of crops and connect to sustainability. The most known variety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals have shown a higher resilience than modern varieties and have the potential to supply the market with alternative products that have an attractive cultural background. Delicious and nutritious products based on heritages cereals have a growing market potential. Consumers' attitudes and preferences to different products are affected by factors such as age, gender and education. The aim of this study was to investigate and analyse different consumer groups' awareness, attitudes and preferences toward heritage cereals. The number of respondents who participated in this study and answered the web-based questionnaire was 434. It can be concluded that most consumers are aware of heritage cereals. Geographic background had an influence, while academic background did not. Bread and pasta are the most consumed products and are regarded as the most popular future products to be based on heritage cereals. The most essential factors in bread are taste and flavour, followed by freshness and texture. The origin of the cereal and its health aspects are important; women are more concerned about the origin than men, while older consumers are more concerned about health. Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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Affiliation(s)
- Karin Wendin
- Department of Food and Meal Science, Kristianstad University, 29188 Kristianstad, Sweden;
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Arwa Mustafa
- Department of Food and Meal Science, Kristianstad University, 29188 Kristianstad, Sweden;
| | - Tove Ortman
- Department of Urban and Rural Development, Swedish University of Agricultural Sciences, 75007 Uppsala, Sweden; (T.O.); (K.G.)
| | - Karin Gerhardt
- Department of Urban and Rural Development, Swedish University of Agricultural Sciences, 75007 Uppsala, Sweden; (T.O.); (K.G.)
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17
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The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102890] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Skrajda-Brdak M, Konopka I, Tańska M, Szczepanek M, Sadowski T, Rychcik B. Low molecular phytochemicals of Indian dwarf (Triticum sphaerococcum Percival) and Persian wheat (T. carthlicum Nevski) grain. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102887] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Kuznetsova E, Shayapova L, Klimova E, Nasrullaeva G, Brindza J, Stolyarov M, Zomiteva G, Bychkova T, Gavrilina V, Kuznetsova E. Composition, quality characteristics and microstructure of the grain Triticum dicoccum. POTRAVINARSTVO 2019. [DOI: 10.5219/1174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing their applicability to bread production. The wheat species studied, Triticum dicoccum, were found to have a higher protein and cell content, as well as essential proteins of lysine, phenylalanine, leucine and isoleucine, methionine and valine, relative to Gorbustan wheat varieties. The chromatographic method was used to determine the carbohydrate composition of the Triticum dicoccum grain. The following redistribution of low molecular weight carbohydrate fractions is noted: the maltose content is higher, and galactose, glucose and fructose are much lower than those of the modern wheat variety Gorbustan. Such a distribution of carbohydrates can reduce the formation of toxic products when baking bread. In addition, the wheat grain Triticum dicoccum is characterized by a higher content of sterols, in particular β-sitosterol. The antioxidant activity expressed as percentage inhibition of DPPG free radicals in the Triticum dicoccum grain is twice as high as this indicator for wheat of the commercial variety Gorbustan. By scanning electron microscopy, it has been established that the microstructure of the grain surface and the cross section has varietal characteristics. Grain Triticum dicoccum var. rufum has a thicker shell, tighter and tighter, unlike the grain of Triticum dicoccum var. dicoccum. With all the benefits of the wheat grain Triticum dicoccum, its technological properties were even worse. But the use of technological methods to boost gluten will ensure the production of high-quality healthy bread from old wheat grain.
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20
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Yilmaz VA. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (
Triticum turgidum
ssp.
dicoccum
) bulgur. Cereal Chem 2019. [DOI: 10.1002/cche.10219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Volkan Arif Yilmaz
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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21
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Fares C, Menga V, Codianni P, Russo M, Perrone D, Suriano S, Savino M, Rascio A. Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4615-4623. [PMID: 30891757 DOI: 10.1002/jsfa.9701] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 02/26/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND We investigated three old wheats (Triticum dicoccum, Triticum durum, Triticum spelta) for effects of organic and conventional cultivation under equivalent nitrogen fertilisation (100 kg ha-1 ) on antioxidant content and composition, and on quality traits. RESULTS Compared to conventional cultivation, organic cultivation had positive effects on test weight, while grain quality traits of protein content, gluten content and sodium dodecyl sulphate microsedimentation volume were 19.2%, 9.3% and 22.7% lower, respectively. Despite lower protein content with organic cultivation, this was still high (147 g kg-1 ); thus with adequate organic nitrogen fertilisation, the quality traits related to the technological properties of flour were maintained. Total phenolic content (TPC) was significantly higher for organic versus conventional cultivation, although free and bound phenolic acids were not significantly different. With discriminant analysis, only durum wheat differentiated the qualitative and compositional traits according to cultivation system. Separation of organic versus conventional cultivation in durum wheat and emmer was strongly affected by antioxidants (antioxidant capacity, TPC, yellow pigment content), dietary fibre, protein content and test weight. CONCLUSIONS With adequate organic nitrogen fertilisation, protein and gluten contents remain high enough for good quality pasta. However, except for TPC, organic cultivation did not affect phenolic acids profile and antioxidant activity. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Clara Fares
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
| | - Valeria Menga
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
| | - Pasquale Codianni
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
| | - Mario Russo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
| | - Domenico Perrone
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, Battipaglia, Italy
| | - Serafino Suriano
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
| | - Michele Savino
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
| | - Agata Rascio
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics, Foggia, Italy
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22
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Akar T, Cengiz M, Tekin M. A comparative study of protein and free amino acid contents in some important ancient wheat lines. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1382] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- T. Akar
- Akdeniz University, Faculty of Agriculture, Department of Field Crops, 07058 Antalya, Turkey
| | - M.F. Cengiz
- Akdeniz University, Faculty of Agriculture, Department of Agricultural Biotechnology, 07058 Antalya, Turkey
| | - M. Tekin
- Akdeniz University, Faculty of Agriculture, Department of Field Crops, 07058 Antalya, Turkey
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23
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Montevecchi G, Setti L, Olmi L, Buti M, Laviano L, Antonelli A, Sgarbi E. Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties ( Triticum sp. pl.) by Liquid Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:201-212. [PMID: 30525569 DOI: 10.1021/acs.jafc.8b05629] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A method of liquid chromatography coupled with tandem mass spectrometry was developed and validated for the determination of free soluble phenolic compounds in eight ancient varieties of wheat ( Triticum sp. pl.): Autonomia, Gentil rosso, Inallettabile, Leone aristato, Mentana, Poulard di Ciano, Risciola, and Terminillo. Trace compounds such as two conjugated flavones, vitexin (17.13-34.32 μg/kg) and isovitexin (9.76-30.01 μg/kg), were also determined. Poulard di Ciano, presumably an autochthonous wheat of the Reggio Emilia province (northern Italy), showed a peculiar quali/quantitative phenolic profile (7097.03 μg/kg sum of total phenolic compounds and 1.97 sum of hydroxycinnamic acids to sum of hydroxybenzoic acids ratio) along with a tetraploid genome. Terminillo, Risciola, Gentil rosso, Mentana, and Leone aristato showed hexaploid genomes and high concentrations of phenolic compounds (ranging from 6796.12 to 7605.78 μg/kg), also in comparison with two modern varieties of bread wheat, Bolero and Blasco. The targeted metabolomic approach proved to be effective to determine some secondary metabolites of wheat. The richness in phenolic compounds combined with high rusticity and adaptability to marginal soils showed by ancient wheat varieties make them suitable for sustainable agricultural and organic cultivation.
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Affiliation(s)
- Giuseppe Montevecchi
- BIOGEST - SITEIA Interdepartmental Centre , University of Modena and Reggio Emilia , Piazzale Europa 1 , 42124 Reggio Emilia , Italy
| | - Leonardo Setti
- Agro-Food Science Area, Department of Life Sciences , University of Modena and Reggio Emilia , Via G. Amendola 2 (Padiglione Besta) , 42122 Reggio Emilia , Italy
| | - Linda Olmi
- BIOGEST - SITEIA Interdepartmental Centre , University of Modena and Reggio Emilia , Piazzale Europa 1 , 42124 Reggio Emilia , Italy
| | - Matteo Buti
- Agro-Food Science Area, Department of Life Sciences , University of Modena and Reggio Emilia , Via G. Amendola 2 (Padiglione Besta) , 42122 Reggio Emilia , Italy
| | - Luca Laviano
- Agro-Food Science Area, Department of Life Sciences , University of Modena and Reggio Emilia , Via G. Amendola 2 (Padiglione Besta) , 42122 Reggio Emilia , Italy
| | - Andrea Antonelli
- BIOGEST - SITEIA Interdepartmental Centre , University of Modena and Reggio Emilia , Piazzale Europa 1 , 42124 Reggio Emilia , Italy
- Agro-Food Science Area, Department of Life Sciences , University of Modena and Reggio Emilia , Via G. Amendola 2 (Padiglione Besta) , 42122 Reggio Emilia , Italy
| | - Elisabetta Sgarbi
- BIOGEST - SITEIA Interdepartmental Centre , University of Modena and Reggio Emilia , Piazzale Europa 1 , 42124 Reggio Emilia , Italy
- Agro-Food Science Area, Department of Life Sciences , University of Modena and Reggio Emilia , Via G. Amendola 2 (Padiglione Besta) , 42122 Reggio Emilia , Italy
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24
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Berni R, Cantini C, Romi M, Hausman JF, Guerriero G, Cai G. Agrobiotechnology Goes Wild: Ancient Local Varieties as Sources of Bioactives. Int J Mol Sci 2018; 19:E2248. [PMID: 30071603 PMCID: PMC6121869 DOI: 10.3390/ijms19082248] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 07/27/2018] [Accepted: 07/30/2018] [Indexed: 11/23/2022] Open
Abstract
The identification and use of species that have best adapted to their growth territory is of paramount importance to preserve biodiversity while promoting sustainable agricultural practices. Parameters including resistance to natural conditions (biotic and abiotic risk factors), biomass and fruit productivity, and phytochemical content with nutraceutical potential, could be used as quantitative markers of the adaptability of plants to wild environments characterized by minimal human impact. Ancient varieties, which are plant varieties growing in regional territories and not destined for market distribution, are a source of unique genetic characters derived from many years of adaptation to the original territory. These plants are often more resistant to biotic and abiotic stresses. In addition, these varieties have a high phytochemical (also known as bioactives) content considered health-beneficial. Notably, the content of these compounds is often lower in commercial cultivars. The use of selected territorial varieties according to the cultivation area represents an opportunity in the agricultural sector in terms of biodiversity preservation, environmental sustainability, and valorization of the final products. Our survey highlights the nutraceutical potential of ancient local varieties and stresses the importance of holistic studies (-omics) to investigate their physiology and secondary metabolism.
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Affiliation(s)
- Roberto Berni
- Department of Life Sciences, University of Siena, via P.A. Mattioli 4, 53100 Siena, Italy.
- Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA), via Aurelia 49, 58022 Follonica (GR), Italy.
| | - Claudio Cantini
- Trees and Timber Institute-National Research Council of Italy (CNR-IVALSA), via Aurelia 49, 58022 Follonica (GR), Italy.
| | - Marco Romi
- Department of Life Sciences, University of Siena, via P.A. Mattioli 4, 53100 Siena, Italy.
| | - Jean-Francois Hausman
- Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 Avenue des Hauts-Fourneaux, L-4362 Esch/Alzette, Luxembourg.
| | - Gea Guerriero
- Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 Avenue des Hauts-Fourneaux, L-4362 Esch/Alzette, Luxembourg.
| | - Giampiero Cai
- Department of Life Sciences, University of Siena, via P.A. Mattioli 4, 53100 Siena, Italy.
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25
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Giambanelli E, Ferioli F, D’Antuono FL. Alkylresorcinols and fatty acids in primitive wheat populations of Italian and Black sea region countries origin. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Tekin M, Cengiz MF, Abbasov M, Aksoy A, Canci H, Akar T. Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines. Cereal Chem 2018. [DOI: 10.1002/cche.10045] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mehmet Tekin
- Department of Field Crops; Faculty of Agriculture; Akdeniz University; Antalya Turkey
| | - Mehmet Fatih Cengiz
- Food Safety and Agricultural Research Center; Akdeniz University; Antalya Turkey
| | - Mehraj Abbasov
- Genetic Resources Institute of Azerbaijan National Academy of Sciences; Baku Azerbaijan
| | | | - Huseyin Canci
- Department of Field Crops; Faculty of Agriculture; Akdeniz University; Antalya Turkey
| | - Taner Akar
- Department of Field Crops; Faculty of Agriculture; Akdeniz University; Antalya Turkey
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27
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Boukid F, Folloni S, Sforza S, Vittadini E, Prandi B. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications. Compr Rev Food Sci Food Saf 2017; 17:123-136. [PMID: 33350067 DOI: 10.1111/1541-4337.12315] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 09/15/2017] [Accepted: 09/22/2017] [Indexed: 12/18/2022]
Abstract
For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut®, are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.
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Affiliation(s)
- Fatma Boukid
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | | | - Stefano Sforza
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Elena Vittadini
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
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28
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Dhanavath S, Prasada Rao UJS. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview. J Food Sci 2017; 82:2243-2250. [PMID: 28892132 DOI: 10.1111/1750-3841.13844] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 07/04/2017] [Accepted: 07/17/2017] [Indexed: 01/26/2023]
Abstract
Triticum dicoccum wheat is one of the ancient wheat species and is gaining popularity due to its suggested health benefits as well as its suitability for organic farming. In some parts of the world, certain traditional foods prepared with dicoccum wheat are preferred due to their better taste, texture, and flavor. It is rich in bioactive compounds and its starch has been reported to have slow digestibility. However, content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed. Therefore, in the present study, we report the food uses, digestibility of starch, nutritional and nutraceutical compositions of dicoccum wheat grown in different parts of the world, and also its health benefits in ameliorating diabetes and celiac disease.
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Affiliation(s)
- Srinu Dhanavath
- the Dept. of Biochemistry, CSIR - Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India
| | - U J S Prasada Rao
- the Dept. of Biochemistry, CSIR - Central Food Technological Research Institute, Mysore, 570 020, Karnataka, India
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29
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Shamloo M, Babawale EA, Furtado A, Henry RJ, Eck PK, Jones PJH. Effects of genotype and temperature on accumulation of plant secondary metabolites in Canadian and Australian wheat grown under controlled environments. Sci Rep 2017; 7:9133. [PMID: 28831148 PMCID: PMC5567368 DOI: 10.1038/s41598-017-09681-5] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Accepted: 07/28/2017] [Indexed: 12/02/2022] Open
Abstract
Predictions of global increased temperature are for 1.8–4 °C by 2100. Increased temperature as an abiotic stress may exert a considerable influence on the levels of secondary metabolites in plants. These secondary metabolites may possibly exert biological activities beneficial in prevention or treatment of disorders linked to oxidative stress in human. Wheat secondary compounds in three Canadian and three Australian genotypes grown under controlled environments, in which the only changing parameter was temperature, were investigated. Kennedy and AC Navigator contained the highest amount of total phenolic acids among Australian and Canadian wheat genotypes, respectively. The total phenolic acids and total flavonoid contents of wheat genotypes increased following the increase of the growing temperature. In all the wheat genotypes, regardless of their growing temperatures, linoleic acid (C18:2n6) was measured as the main fatty acid. Significant increases in palmitic acid (C16:0) and oleic acid (C18:1n9) and significant decreases in linoleic acid (C18:2n6) and linolenic acid (C18:3n3) were observed at increased of growing temperature for all wheat genotypes. Growing temperature decreased campesterol content of wheat genotypes. Genotype and growing temperature significantly shifted the production of wheat secondary metabolites. This information might be used as a guide for breeding wheat varieties with higher antioxidant properties.
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Affiliation(s)
- Maryam Shamloo
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.,Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Elizabeth A Babawale
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Agnelo Furtado
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia QLD, 4072, Australia
| | - Robert J Henry
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia QLD, 4072, Australia
| | - Peter K Eck
- Department of Human Nutritional Sciences, W569 Duff Roblin Building, 190 Dysart Road, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Peter J H Jones
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. .,Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
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30
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Arzani A, Ashraf M. Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products. Compr Rev Food Sci Food Saf 2017; 16:477-488. [DOI: 10.1111/1541-4337.12262] [Citation(s) in RCA: 151] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 02/24/2017] [Accepted: 02/25/2017] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmad Arzani
- Dept. of Agronomy and Plant Breeding, College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
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31
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32
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Assessing the effect of traditional hulled wheat processing on bioactive compounds retention. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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33
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Mondal S, Rutkoski JE, Velu G, Singh PK, Crespo-Herrera LA, Guzmán C, Bhavani S, Lan C, He X, Singh RP. Harnessing Diversity in Wheat to Enhance Grain Yield, Climate Resilience, Disease and Insect Pest Resistance and Nutrition Through Conventional and Modern Breeding Approaches. FRONTIERS IN PLANT SCIENCE 2016; 7:991. [PMID: 27458472 PMCID: PMC4933717 DOI: 10.3389/fpls.2016.00991] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Accepted: 06/22/2016] [Indexed: 05/19/2023]
Abstract
Current trends in population growth and consumption patterns continue to increase the demand for wheat, a key cereal for global food security. Further, multiple abiotic challenges due to climate change and evolving pathogen and pests pose a major concern for increasing wheat production globally. Triticeae species comprising of primary, secondary, and tertiary gene pools represent a rich source of genetic diversity in wheat. The conventional breeding strategies of direct hybridization, backcrossing and selection have successfully introgressed a number of desirable traits associated with grain yield, adaptation to abiotic stresses, disease resistance, and bio-fortification of wheat varieties. However, it is time consuming to incorporate genes conferring tolerance/resistance to multiple stresses in a single wheat variety by conventional approaches due to limitations in screening methods and the lower probabilities of combining desirable alleles. Efforts on developing innovative breeding strategies, novel tools and utilizing genetic diversity for new genes/alleles are essential to improve productivity, reduce vulnerability to diseases and pests and enhance nutritional quality. New technologies of high-throughput phenotyping, genome sequencing and genomic selection are promising approaches to maximize progeny screening and selection to accelerate the genetic gains in breeding more productive varieties. Use of cisgenic techniques to transfer beneficial alleles and their combinations within related species also offer great promise especially to achieve durable rust resistance.
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Ayala M, Alvarez JB, Yamamori M, Guzmán C. Molecular characterization of waxy alleles in three subspecies of hexaploid wheat and identification of two novel Wx-B1 alleles. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:2427-2435. [PMID: 26276149 DOI: 10.1007/s00122-015-2597-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Accepted: 08/05/2015] [Indexed: 06/04/2023]
Abstract
Two novel Wx - B1 null alleles that enlarge the genetic variability for this wheat gene were characterized, whose effects on wheat quality could be different to those of the Wx - B1b allele. The starch composition of wheat grain has a primary influence on flour quality. Wheat starch consists of two types of glucose polymers: amylose (22-35% of the total) and amylopectin (68-75% of the total). Amylose is synthesized by waxy proteins. Several studies have contributed to the catalogue of waxy alleles available for breeders, and the search for novel alleles of these and other proteins related to flour quality continues. In this report, we describe the characterization of two novel Wx-B1 alleles (Wx-B1k and Wx-B1m) in a collection of macha, Indian dwarf and club wheat. Several accessions lacking Wx-B1 protein were detected, and some were caused by the common Wx-B1b null allele. Of the other accessions, four from Indian dwarf wheat showed the insertion of 4 bp within the seventh exon, and one from club wheat had a deletion of four nucleotides in the second exon. These mutations were novel and provisionally catalogued as Wx-B1k and Wx-B1m, respectively, and could be used to enlarge the genetic variability for this gene.
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Affiliation(s)
- Marcela Ayala
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, 14071, Córdoba, Spain
- División de Fitomejoramiento, Departamento de Producción Agrícola, Facultad de Ciencias Agrarias, Universidad Nacional de Asunción, San Lorenzo, Paraguay
| | - Juan B Alvarez
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, 14071, Córdoba, Spain.
| | - Makoto Yamamori
- NARO Institute of Crop Science, National Agriculture and Food Research organization (NARO), Tsukuba, Ibaraki, Japan
| | - Carlos Guzmán
- Wheat Chemistry and Quality Laboratory, Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
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Luthria DL, Lu Y, John KM. Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.001] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Shewry PR, Hey S. Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components? J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.014] [Citation(s) in RCA: 138] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Yilmaz VA, Brandolini A, Hidalgo A. Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.05.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari F. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1795-1803. [PMID: 25131800 DOI: 10.1002/jsfa.6877] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 08/11/2014] [Accepted: 08/11/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The use of sprouts and young plantlets in human nutrition is increasing because they often contain phytochemicals and other high value nutrients. This is also the case for wheat, although there is no literature for hulled wheat species. Thus we determined total polyphenols, phenolic acids (PAs), fibre and minerals in grains, 5-day-old sprouts and 12-day-old wheatgrass of einkorn (cv. Monlis), emmer (cvs Augeo, Rosso Rubino, Zefiro), spelt (cvs Pietro, Giuseppe), durum wheat (cv. Creso) and soft wheat (cv. Orso). RESULTS Grains of einkorn and emmer contained twice bound PAs as compared to soft and durum wheat and spelt, with p-coumaric acid accounting for about 50% of total bound PAs. In wheatgrass, differences between species for bound PAs decreased due to a decrease in einkorn and emmer and an increase in soft and durum wheat. In all species, total phenols and free PAs increased passing from grains to sprouts and wheatgrass. Neutral and acid detergent fibre content increased with sprouting only in einkorn and emmer. CONCLUSION Our evidence suggests that the grains of einkorn and emmer and the sprouts and wheatgrass of all Triticum species might potentially be valuable for the development of functional foods.
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Affiliation(s)
- Paolo Benincasa
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Borgo XX Giugno, 74-06121, Perugia, Italy
| | - Angelica Galieni
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
| | - Anna Chiara Manetta
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
| | | | - Marcello Guiducci
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Borgo XX Giugno, 74-06121, Perugia, Italy
| | - Michele Pisante
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
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Ayuso M, Fernández A, Isabel B, Rey A, Benítez R, Daza A, López-Bote CJ, Óvilo C. Long term vitamin A restriction improves meat quality parameters and modifies gene expression in Iberian pigs1. J Anim Sci 2015; 93:2730-44. [DOI: 10.2527/jas.2014-8573] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Thorup AC, Gregersen S, Jeppesen PB. Ancient Wheat Diet Delays Diabetes Development in a Type 2 Diabetes Animal Model. Rev Diabet Stud 2015; 11:245-57. [PMID: 26177485 DOI: 10.1900/rds.2014.11.245] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
AIM The main objective was to investigate the physiological effects of ancient wheat whole grain flour diets on the development and progression of type 2 diabetes in Zucker diabetic fatty (ZDF) rats, and specifically to look at the acute glycemic responses. METHODS An intervention study was conducted, involving 40 ZDF rats consuming one of 5 different diets (emmer, einkorn, spelt, rye and refined wheat) for 9 weeks. Refined wheat flour and whole grain rye flour were included as negative and positive controls, respectively. RESULTS After 9 weeks of intervention, a downregulation of the hepatic genes PPAR-α, GLUT2, and SREBP-1c was observed in the emmer group compared to the control wheat group. Likewise, expression of hepatic SREBP-2 was lower for emmer, einkorn, and rye compared with the control group. Furthermore, spelt and rye induced a low acute glycemic response. The wheat group had higher HDL- and total cholesterol levels. CONCLUSIONS Ancient wheat diets caused a downregulation of key regulatory genes involved in glucose and fat metabolism, equivalent to a prevention or delay of diabetes development. Spelt and rye induced a low acute glycemic response compared to wheat.
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Affiliation(s)
- Anne Cathrine Thorup
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Tage-Hansens Gade 2, Aarhus C, Denmark
| | - Søren Gregersen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Tage-Hansens Gade 2, Aarhus C, Denmark
| | - Per Bendix Jeppesen
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Tage-Hansens Gade 2, Aarhus C, Denmark
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Kroon PA, D'Antuono LF. Special issue: Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3403-3405. [PMID: 24129978 DOI: 10.1002/jsfa.6357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
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