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Vingrys K, Mathai M, Ashton JF, Stojanovska L, Vasiljevic T, McAinch AJ, Donkor ON. The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals. J Food Sci 2022; 87:4188-4202. [PMID: 35998111 DOI: 10.1111/1750-3841.16271] [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: 02/02/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 01/07/2023]
Abstract
Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (wheat, barley, and sorghum) and breakfast cereals (wheat, barley) by Folin Ciocalteu Reagent (FCR), % inhibition of the free radical 2,2-diphenyl-1-picryl-hydrazyl, and high performance liquid chromatography. Higher TPC was observed in all malted grains and breakfast cereals compared with unmalted samples (p < 0.05). Higher RSA was also observed in all malted samples compared to unmalted samples (p < 0.05) except for wheat grain to malted wheat grain. In this study, malting induced additional polyphenols and antioxidant activity in grains and cereal products. Malted grain breakfast cereals may be practical sources of polyphenol antioxidants. PRACTICAL APPLICATION: This study utilized malting in a unique way to investigate potential health benefits of polyphenols and antioxidant activity in grains (wheat, barley, and sorghum) and ready-to-eat breakfast cereals (wheat and barley). This study found that grains and breakfast cereals are important sources of antioxidant polyphenols, and these were significantly increased in malted varieties. Understanding this is important as grains and breakfast cereals are widely consumed staple foods. Consuming healthier grain products may be a practical strategy in reducing the risk of noncommunicable diseases such as colorectal cancer and type-2 diabetes, where wholegrain consumption may be important in prevention.
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Affiliation(s)
- Kristina Vingrys
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.,First Year College, Victoria University, Melbourne, Victoria, Australia
| | - Michael Mathai
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia
| | - John F Ashton
- Sanitarium Development and Innovation, Cooranbong, NSW, Australia
| | - Lily Stojanovska
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.,Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, UAE
| | - Todor Vasiljevic
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Victoria, Australia
| | - Andrew J McAinch
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.,Australian Institute for Musculoskeletal Science (AIMSS), College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
| | - Osaana N Donkor
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Victoria, Australia
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Utilization of overripe banana/plantain-maize composite flours for making doughnuts: physicochemical, functional, rheological and sensory characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00609-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tamura T, Akuzawa S, Mura K. Gene Expression Profiling in Short-Term Imbibition of Wheat: Tools for Dissecting of Pasting Properties of Imbibed Wheat Seeds. J Food Sci 2019; 84:946-953. [PMID: 30947368 DOI: 10.1111/1750-3841.14471] [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: 09/04/2018] [Revised: 01/15/2019] [Accepted: 01/17/2019] [Indexed: 11/26/2022]
Abstract
Germination of wheat maximizes phytochemical content and antioxidant activity while altering chemical composition, gluten content, and pasting properties. This study investigated the effect of short-term imbibition on gene expression profiles and the physical and functional characteristics of wheat. Changes in gene expression profiles of wheat during short-term imbibition (0, 16, and 24 hr) were evaluated by DNA microarray analysis. Gene Ontology (GO) analysis was carried out to categorize the function of genes with altered expression. Genes related to cellulose and cell wall synthesis were upregulated by imbibition for 16 hr, whereas those associated with polysaccharide catabolism and nucleosome assembly were upregulated in the subsequent 8 hr. The genes related to proteases and gluten were expressed in dry seeds but disappeared after 16 hr of imbibition. Genes encoding α-amylase were not expressed in dry seeds whereas those encoding β-amylase were expressed in dry seeds and downregulated by imbibition. According to quantitative real-time PCR and enzymatic activity assay, α-Amylase expression increased by imbibition and reached a maximum 24 hr after imbibition, with a corresponding increase in enzymatic activity. Pasting properties of flour made from wheat seeds imbibed for different times were decreased when seeds were imbibed for over 16 hr, by examination with Rapid Visco Analyzer. Gluten content did not significantly change until 24-hr imbibition, although expression of genes encoding gliadin and glutenin disappeared by 16-hr imbibition. The data indicated that it was possible to use 16-hr imbibed wheat, with up to the 50% w/w replacement of nonimbibed wheat.
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Affiliation(s)
- Tomoko Tamura
- the Dept. of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo Univ. of Agriculture, Setagaya-ku, Tokyo, Japan
| | - Sayuri Akuzawa
- the Dept. of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo Univ. of Agriculture, Setagaya-ku, Tokyo, Japan
| | - Kiyoshi Mura
- the Dept. of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo Univ. of Agriculture, Setagaya-ku, Tokyo, Japan
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