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Stemler CD, Geisslitz S, Cutignano A, Scherf KA. Lipidomic insights into the reaction of baking lipases in cakes. Front Nutr 2023; 10:1290502. [PMID: 38192645 PMCID: PMC10773883 DOI: 10.3389/fnut.2023.1290502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Accepted: 11/24/2023] [Indexed: 01/10/2024] Open
Abstract
Lipases are promising improvers of cake batter and baking properties. Their suitability for use in various cake formulations cannot be predicted yet, because the reactions that lead to macroscopic effects need to be unravelled. Therefore, the lipidome of three different cake recipes with and without lipase treatment was assessed by ultra high performance liquid chromatography-mass spectrometry before and after baking. By comparing the reaction patterns of seven different lipases in the recipes with known effects on texture, we show that lipase substrate specificity impacts baking quality. Key reactions for the recipes were identified with the help of principal component analysis. In the eggless basic cake, glyceroglycolipids are causal for baking improvement. In pound cake, lysoglycerophospholipids were linked to textural effects. Lipase substrate specificity was shown to be dependent on the recipe. Further research is needed to understand how recipes can be adjusted to achieve optimal lipase substrate specificity for desirable batter and baking properties.
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Affiliation(s)
- Charlotte Dorothea Stemler
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Sabrina Geisslitz
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Adele Cutignano
- Istituto di Chimica Biomolecolare (ICB), Consiglio Nazionale delle Ricerche (CNR), Pozzuoli (Napoli), Italy
| | - Katharina Anne Scherf
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
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2
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Enzymatic structural modification of monogalactosyldiacylglycerols for potential modulation of hydrophile-lipophile balance. Food Chem 2022; 385:132705. [DOI: 10.1016/j.foodchem.2022.132705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 03/08/2022] [Accepted: 03/12/2022] [Indexed: 11/18/2022]
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3
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4
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Transgenic wheat with increased endosperm lipid – Impacts on grain composition and baking quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103289] [Citation(s) in RCA: 1] [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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Lyu J, Gao R, Guo Z. Galactosyldiacylglycerols: From a Photosynthesis-Associated Apparatus to Structure-Defined In Vitro Assembling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8910-8928. [PMID: 33793221 DOI: 10.1021/acs.jafc.1c00204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Being ubiquitously present in plants, microalgae, and cyanobacteria and as the major constituents of thylakoid membranes, monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG) make up approximately 52 and 26%, respectively, of chloroplast lipids. Thylakoid membranes harbor the photosynthetic complexes and numerous essential biochemical pathways where MGDG and DGDG play a central role in facilitating photosynthesis light reaction, maintaining chloroplast morphology, and responding to abiotic stresses. Furthermore, these galactolipids are also bioactive compounds with antitumor, antimicrobial, antiviral, immunosuppressive, and anti-inflammatory activities and important nutritional value. These characteristics are strictly dependent upon their fatty acyl chain length, olefinic nature, and stereoconfiguration. However, their application potentials are practically untapped, largely as a result of the fact that their availability in large quantity and high purity (structured galactolipids) is challenging. In addition to laborious extraction from natural sources, in vitro assembling of these molecules could be a promising alternative. Thus, this review updates the latest advances in elucidating biosynthesis paths of MGDG and DGDG and related enzyme systems, which present invaluable inspiration to design approaches for a retrosynthesis of galactolipids. More critically, this work summarizes recent developments in the biological and enzymatic syntheses of galactolipids, especially the strategic scenarios for the construction of in vitro enzymatic and/or chemoenzymatic synthesis routes. Protein engineering of enzymes involved in the synthesis of MGDG and DGDG to improve their properties is highlighted, and the applications of galactolipids in foods and medicine are also discussed.
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Affiliation(s)
- Jiabao Lyu
- Department of Engineering, Faculty of Technical Science, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
- Key Laboratory for Molecular Enzymology and Engineering, Ministry of Education, School of Life Science, Jilin University, Changchun, Jilin 130012, People's Republic of China
| | - Renjun Gao
- Key Laboratory for Molecular Enzymology and Engineering, Ministry of Education, School of Life Science, Jilin University, Changchun, Jilin 130012, People's Republic of China
| | - Zheng Guo
- Department of Engineering, Faculty of Technical Science, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
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6
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Janssen F, Wouters AG, Chatzigiannakis E, Delcour JA, Vermant J. Thin film drainage dynamics of wheat and rye dough liquors and oat batter liquor. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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7
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Janssen F, Wouters AGB, Delcour JA. Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Compr Rev Food Sci Food Saf 2021; 20:3881-3917. [PMID: 34056854 DOI: 10.1111/1541-4337.12761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/12/2021] [Accepted: 03/30/2021] [Indexed: 01/11/2023]
Abstract
Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air-water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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8
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González-Thuillier I, Pellny TK, Tosi P, Mitchell RA, Haslam R, Shewry PR. Accumulation and deposition of triacylglycerols in the starchy endosperm of wheat grain. J Cereal Sci 2021; 98:103167. [PMID: 33897098 PMCID: PMC8047771 DOI: 10.1016/j.jcs.2021.103167] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/11/2021] [Accepted: 01/13/2021] [Indexed: 11/19/2022]
Abstract
A combination of lipidomics, transcriptomics and bioimaging has been used to study triacylglycerol synthesis and deposition in the developing starchy endosperm of wheat. The content of TAG increased between 14 and 34 days after anthesis, from 50 to 115 mg/100 g dry wt and from about 35 to 175 mg/100 g dry wt in two experiments. The major fatty acids were C16 (palmitic C16:0 and palmitoleic C16:1) and C18 (stearic C18:0, oleic C18:1, linoleic C18:2 and linolenic C18:3), with unsaturated fatty acids accounting for about 75-80% of the total throughout development. Linoleic acid (C18:2) was the major component at all stages and the proportion increased during development. Transcript profiling indicated that predominant route to TAG synthesis and oil accumulation is via the Kennedy pathway and diacylglycerol acyltransferase (DGAT) activity. Confocal microscopy of stained tissue sections showed that TAG accumulated in droplets which are associated with protein and concentrated in the starchy endosperm cells below the sub-aleurone cells. Transcripts encoding 16kd oleosins were also expressed, indicating that the oil droplets are in part stabilised by oleosin proteins.
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Affiliation(s)
| | - Till K. Pellny
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Paola Tosi
- School of Agriculture, Policy and Development, University of Reading, Whiteknights Campus, Early Gate, RG6 6AR, UK
| | | | - Richard Haslam
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
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9
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Liu L, Sun Y, Yue Y, Yang J, Chen L, Ashraf J, Wang L, Zhou S, Tong L. Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Melis S, Delcour JA. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms. Compr Rev Food Sci Food Saf 2020; 19:3715-3754. [DOI: 10.1111/1541-4337.12616] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Melis
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Jan A. Delcour
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
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Janssen F, Wouters AG, Meeus Y, Moldenaers P, Vermant J, Delcour JA. The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105771] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Janssen F, Wouters AG, Linclau L, Waelkens E, Derua R, Dehairs J, Moldenaers P, Vermant J, Delcour JA. The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents. Food Chem 2020; 319:126565. [DOI: 10.1016/j.foodchem.2020.126565] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/04/2020] [Accepted: 03/04/2020] [Indexed: 11/24/2022]
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13
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Min B, Salt L, Wilde P, Kosik O, Hassall K, Przewieslik-Allen A, Burridge AJ, Poole M, Snape J, Wingen L, Haslam R, Griffiths S, Shewry PR. Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor. FOOD CHEMISTRY-X 2020; 6:100093. [PMID: 32551438 PMCID: PMC7292906 DOI: 10.1016/j.fochx.2020.100093] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 04/24/2020] [Accepted: 05/28/2020] [Indexed: 11/24/2022]
Abstract
A QTL for breadmaking quality is associated with more galactolipids in flours. Dough liquor fractions from the same flours also have higher galactolipid contents. The dough liquor fractions with higher galactolipids exhibit increased elasticity. These increases indicate a mechanism of action for the quality QTL.
Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation, leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour and dough liquor fractions (which contain surface-active components present at the gas bubble interface) from two sets of wheat lines differing in allelic variation at a QTL for loaf volume. Analyses of fractions from three field trials showed consistent increases in the contents of galactolipids (monogalactosyl diglyceride and digalactosyl diglyceride) in flour and dough liquor of the lines with the increasing (good quality) allele. Biophysical analysis showed that this was associated with greater elasticity of the dough liquor fraction. This is consistent with published studies reporting a relationship between galactolipids and breadmaking quality and suggests a mechanism of action for the QTL.
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Affiliation(s)
- Byoung Min
- Department of Plant Science, Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Louise Salt
- Quadram Institute Bioscience, Institute of Food Research, Norwich Research Park, NR4 7UA, UK
| | - Peter Wilde
- Quadram Institute Bioscience, Institute of Food Research, Norwich Research Park, NR4 7UA, UK
| | - Ondrej Kosik
- Department of Plant Science, Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Kirsty Hassall
- Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Alexandra Przewieslik-Allen
- Department of Plant Science, Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK.,Computational and Analytical Sciences Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Amanda J Burridge
- Life Sciences, University of Bristol, 24 Tyndall Avenue, Bristol BS8 1TQ, UK
| | - Mervin Poole
- Heygates Ltd., Bugbrooke Mill, Bugbrooke, Northampton NN7 3QH, UK
| | - John Snape
- John Innes Centre, Norwich Research Park, Colney Lane, Norwich NR4 7UH, UK
| | - Luzie Wingen
- John Innes Centre, Norwich Research Park, Colney Lane, Norwich NR4 7UH, UK
| | - Richard Haslam
- Department of Plant Science, Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Simon Griffiths
- John Innes Centre, Norwich Research Park, Colney Lane, Norwich NR4 7UH, UK
| | - Peter R Shewry
- Department of Plant Science, Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK
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14
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Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making. Food Res Int 2018; 112:299-311. [DOI: 10.1016/j.foodres.2018.06.038] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 05/25/2018] [Accepted: 06/20/2018] [Indexed: 11/24/2022]
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15
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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor. Food Chem 2018; 264:126-134. [PMID: 29853356 DOI: 10.1016/j.foodchem.2018.05.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 03/24/2018] [Accepted: 05/02/2018] [Indexed: 11/24/2022]
Abstract
Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the dough aqueous phase, was isolated from fermented wheat, rye, barley, and oat doughs by ultracentrifugation. DL composition (protein, lipid, arabinoxylan, β-glucan) and air/water interfacial functionality [foaming, viscosity, surface tension, surface dilatational modulus (E)] were related to bread quality. Poor foaming and low E of wheat DL were ascribed to lipids and proteins co-occurring at the interface. Nonetheless, the presence of a gluten network resulted in high-quality wheaten breads. Homogeneous and heterogeneous crumb structures of rye and barley breads, respectively, were attributed to high and low E values of their respective DLs. High lipid content and low surface tension of oat DL indicated a lipid-dominated interface, which may explain the heterogeneous crumb structure of oat breads.
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Min B, González-Thuillier I, Powers SJ, Wilde P, Shewry PR, Haslam RP. Effects of Cultivar and Nitrogen Nutrition on the Lipid Composition of Wheat Flour. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5427-5434. [PMID: 28614658 DOI: 10.1021/acs.jafc.7b01437] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Despite being minor components of flour, wheat (Triticum aestivum L.) lipids contribute to grain processing. They are particularly important for bread making, where they adsorb to the surface of gas bubbles formed during the proving stage of bread making, stabilizing the gas cells and improving gas retention within the dough. This contributes to the volume and texture of the loaf. However, little is understood about how their amount, composition, and properties vary in response to genotype (G), environment (E) or G × E interactions. Six wheat lines were therefore grown at three levels of nitrogen supply at Rothamsted Research, and 48 lipid species across six lipid classes were identified and quantified in white flour using electrospray ionization-tandem triple quadrupole mass spectrometry (ESI-MS/MS). This showed clear differences in the contents and compositions of lipids between cultivar as well as effects of nitrogen fertilization, which would be expected to have impacts on the processing properties of the samples.
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Affiliation(s)
| | | | | | - Peter Wilde
- Quadram Institute Bioscience, Institute of Food Research , Norwich Research Park NR4 7UA, United Kingdom
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