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Tagliasco M, Font G, Renzetti S, Capuano E, Pellegrini N. Role of particle size in modulating starch digestibility and textural properties in a rye bread model system. Food Res Int 2024; 190:114565. [PMID: 38945564 DOI: 10.1016/j.foodres.2024.114565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 05/13/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
In cereal products, the use of flour containing clusters of intact cells has been indicated as a potential strategy to decrease starch digestion. Rye possesses more uniform and thicker cell walls than wheat but its protective effect against starch digestion has not been elucidated. In this study, rye flours with three different particle sizes, large (LF) (∼1700 μm), medium (MF) (∼1200 μm), and small (SF) (∼350 μm), were used to produce model bread. The textural properties of these breads were analysed using Textural Profile Analysis (TPA). The starch digestibility of both the flour and the bread was measured using Englyst's method, while the presence of intact cell clusters was examined using Confocal Laser Scanning Microscopy (CLSM). Additionally, the disintegration of bread digesta during simulated digestion was assessed through image analysis. CLSM micrographs revealed that bread made with MF and LF retained clusters of intact cells after processing, whereas bread made with SF showed damaged cell walls. Starch digestibility in LF and MF was lower (p ≤ 0.05) than that in SF. Bread produced with MF and LF exhibited the least (p ≤ 0.05) cohesive and resilient texture, disintegrated more during digestion, and exhibited higher starch digestibility (p ≤ 0.05) than bread made with SF. These results highlight the central role of bread texture on in vitro starch digestibility.
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Affiliation(s)
- Marianna Tagliasco
- Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy
| | - Guillem Font
- Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy; Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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Murniece R, Reidzane S, Radenkovs V, Matisons R, Dabina-Bicka I, Klava D, Galoburda R. Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. Foods 2024; 13:2077. [PMID: 38998583 PMCID: PMC11241332 DOI: 10.3390/foods13132077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 06/20/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour's rheological properties and FN, adjustable based on malt DP and concentration.
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Affiliation(s)
- Ruta Murniece
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Sanita Reidzane
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Vitalijs Radenkovs
- Institute of Horticulture (LatHort), Graudu Street 1, LV-3701 Dobele, Latvia
- Division of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Rigas Street 22b, LV-3004 Jelgava, Latvia
| | - Roberts Matisons
- Latvian State Forest Research Institute ‘Silava’, 111 Rigas Str., LV-2169 Salaspils, Latvia
| | - Ilona Dabina-Bicka
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Dace Klava
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Ruta Galoburda
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
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Chen X, Yao C, Liu J, Liu J, Fang J, Deng H, Yao Q, Kang T, Guo X. Basic helix-loop-helix (bHLH) gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses. BMC Genomics 2024; 25:67. [PMID: 38233751 PMCID: PMC10792839 DOI: 10.1186/s12864-023-09911-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 12/15/2023] [Indexed: 01/19/2024] Open
Abstract
BACKGROUND Rye (Secale cereale), one of the drought and cold-tolerant crops, is an important component of the Triticae Dumortier family of Gramineae plants. Basic helix-loop-helix (bHLH), an important family of transcription factors, has played pivotal roles in regulating numerous intriguing biological processes in plant development and abiotic stress responses. However, no systemic analysis of the bHLH transcription factor family has yet been reported in rye. RESULTS In this study, 220 bHLH genes in S. cereale (ScbHLHs) were identified and named based on the chromosomal location. The evolutionary relationships, classifications, gene structures, motif compositions, chromosome localization, and gene replication events in these ScbHLH genes are systematically analyzed. These 220 ScbHLH members are divided into 21 subfamilies and one unclassified gene. Throughout evolution, the subfamilies 5, 9, and 18 may have experienced stronger expansion. The segmental duplications may have contributed significantly to the expansion of the bHLH family. To systematically analyze the evolutionary relationships of the bHLH family in different plants, we constructed six comparative genomic maps of homologous genes between rye and different representative monocotyledonous and dicotyledonous plants. Finally, the gene expression response characteristics of 22 ScbHLH genes in various biological processes and stress responses were analyzed. Some candidate genes, such as ScbHLH11, ScbHLH48, and ScbHLH172, related to tissue developments and environmental stresses were screened. CONCLUSIONS The results indicate that these ScbHLH genes exhibit characteristic expression in different tissues, grain development stages, and stress treatments. These findings provided a basis for a comprehensive understanding of the bHLH family in rye.
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Affiliation(s)
- Xingyu Chen
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Caimei Yao
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Jiahao Liu
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Jintao Liu
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Jingmei Fang
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Hong Deng
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Qian Yao
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China
| | - Tairan Kang
- School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, PR China.
| | - Xiaoqiang Guo
- Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu, 610106, PR China.
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Fan Y, Wan X, Zhang X, Zhang J, Zheng C, Yang Q, Yang L, Li X, Feng L, Zou L, Xiang D. GRAS gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses. BMC PLANT BIOLOGY 2024; 24:46. [PMID: 38216860 PMCID: PMC10787399 DOI: 10.1186/s12870-023-04674-1] [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: 05/22/2023] [Accepted: 12/08/2023] [Indexed: 01/14/2024]
Abstract
BACKGROUND The GRAS transcription factor family plays a crucial role in various biological processes in different plants, such as tissue development, fruit maturation, and environmental stress. However, the GRAS family in rye has not been systematically analyzed yet. RESULTS In this study, 67 GRAS genes in S. cereale were identified and named based on the chromosomal location. The gene structures, conserved motifs, cis-acting elements, gene replications, and expression patterns were further analyzed. These 67 ScGRAS members are divided into 13 subfamilies. All members include the LHR I, VHIID, LHR II, PFYRE, and SAW domains, and some nonpolar hydrophobic amino acid residues may undergo cross-substitution in the VHIID region. Interested, tandem duplications may have a more important contribution, which distinguishes them from other monocotyledonous plants. To further investigate the evolutionary relationship of the GRAS family, we constructed six comparative genomic maps of homologous genes between rye and different representative monocotyledonous and dicotyledonous plants. The response characteristics of 19 ScGRAS members from different subfamilies to different tissues, grains at filling stages, and different abiotic stresses of rye were systematically analyzed. Paclobutrazol, a triazole-based plant growth regulator, controls plant tissue and grain development by inhibiting gibberellic acid (GA) biosynthesis through the regulation of DELLA proteins. Exogenous spraying of paclobutrazol significantly reduced the plant height but was beneficial for increasing the weight of 1000 grains of rye. Treatment with paclobutrazol, significantly reduced gibberellin levels in grain in the filling period, caused significant alteration in the expression of the DELLA subfamily gene members. Furthermore, our findings with respect to genes, ScGRAS46 and ScGRAS60, suggest that these two family members could be further used for functional characterization studies in basic research and in breeding programmes for crop improvement. CONCLUSIONS We identified 67 ScGRAS genes in rye and further analysed the evolution and expression patterns of the encoded proteins. This study will be helpful for further analysing the functional characteristics of ScGRAS genes.
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Affiliation(s)
- Yu Fan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China
| | - Xianqi Wan
- Sichuan Academy of Agricultural Machinery Science, Chengdu, 610011, P.R. China
| | - Xin Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China
| | - Jieyu Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China
| | - Chunyu Zheng
- College of Food Science and Engineering, Xinjiang Institute of Technology, Aksu, 843100, P.R. China
| | - Qiaohui Yang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China
| | - Li Yang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China
| | - Xiaolong Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China
| | - Liang Feng
- Chengdu Institute of Food Inspection, Chengdu, 610000, P.R. China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China.
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological engineering, Chengdu University, Longquanyi District, Chengdu, 610106, Sichuan Province, P.R. China.
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Kaur P, Sandhu KS, Purewal SS, Bhatia A. Physicochemical, morphological, thermal, pasting and tablet making properties along with drug releasing potential of rye (Secale cereale) starch: a report broadening its commercial uses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01762-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Zeng S, Ying R, Gao X, Huang M. Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm. Int J Biol Macromol 2023; 233:123416. [PMID: 36709817 DOI: 10.1016/j.ijbiomac.2023.123416] [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: 11/28/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
We found that cell wall components of wheat grains differed significantly across different grain-filling stages; specifically, we observed significant differences in water content and water migration rate (p < 0.05). A composite film of arabinoxylan and starch granules was prepared to simulate wheat endosperm structure. Scanning electron microscopy (SEM), X-ray diffractometer (XRD), and thermogravimetric analysis (TGA) showed that the crystallinity and structural stability of the film increased with increasing starch content. Water diffusion experiments of the films revealed that the water diffusion rate gradually decreased with increasing starch content. Therefore, the water mobility of the starch endosperm was lower than that of the aleurone layer. These findings provide a basis for further studies in the context of wheat grain water regulation.
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Affiliation(s)
- Shiqi Zeng
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Xiaoquan Gao
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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Mancino W, Carnevali P, Terzi V, Pérez PG, Zhang L, Giuberti G, Morelli L, Patrone V, Lucini L. Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs. Foods 2023; 12:foods12050998. [PMID: 36900515 PMCID: PMC10000819 DOI: 10.3390/foods12050998] [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: 12/23/2022] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial community profile of sprouted rye flour. Doughs made with germinated rye displayed higher levels of Latilactobacillus curvatus, while native rye doughs were associated with higher proportions of Lactoplantibacillus plantarum. The oligosaccharide profile of rye doughs indicated a lower carbohydrate content in native doughs as compared to the sprouted counterparts. Mixed fermentation promoted a consistent decrease in both monosaccharides and low-polymerization degree (PD)-oligosaccharides, but not in high-PD carbohydrates. Untargeted metabolomic analysis showed that native and germinated rye doughs differed in the relative abundance of phenolic compounds, terpenoids, and phospholipids. Sourdough fermentation promoted the accumulation of terpenoids, phenolic compounds and proteinogenic and non-proteinogenic amino acids. Present findings offer an integrated perspective on rye dough as a multi-constituent system and on cereal-sourced bioactive compounds potentially affecting the functional properties of derived food products.
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Affiliation(s)
- Walter Mancino
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Paola Carnevali
- R&D Food Microbiology & Molecular Biology Research Barilla G. e R. Fratelli S.p.A., 43122 Parma, Italy
| | - Valeria Terzi
- Council for Agricultural Research and Economics, Research Centre for Genomics and Bioinformatics, 29017 Fiorenzuola d’Arda, Italy
| | - Pascual García Pérez
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, 32004 Ourense, Spain
| | - Leilei Zhang
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Lorenzo Morelli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Vania Patrone
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Correspondence:
| | - Luigi Lucini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
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Purewal SS, Kaur P, Sandhu KS. Valorization of bioactive profile and antioxidant properties of Kinnow peel, and pulp residue: a step towards utilization of Kinnow waste for biscuit preparation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01665-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Calvi A, Preiti G, Poiana M, Marconi O, Gastl M, Zarnkow M. Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye ( Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm. Foods 2022; 11:foods11223561. [PMID: 36429155 PMCID: PMC9689978 DOI: 10.3390/foods11223561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/30/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer's color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace. The response surface methodology (RSM) was applied to study the influence of three malting parameters (germination time, germination temperature and degree of steeping) on the quality traits of malted rye. Long germination times at high temperatures resulted in an increase in the extract and Kolbach index. The model for the apparent attenuation limit showed a particular pattern, whereby time and temperature inversely influenced the response. The lowest viscosities were determined in the worts produced from highly modified malts. Optimization of the variables under study was achieved by means of a desirability function and a genetic algorithm. The two methodologies provided similar results. The best combination of parameters to optimize the malting process on the rye landrace under study was achieved at 6 days, 12 °C and 44 g/100 g.
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Affiliation(s)
- Antonio Calvi
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy
- Correspondence: ; Tel.: +39-320-8012298
| | - Giovanni Preiti
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89122 Reggio Calabria, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Martina Gastl
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
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Indian rye (Secale cereale) cultivars: fiber profile, minerals content, physical-functional and biscuit making properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01502-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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11
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Tiozon RJN, Sartagoda KJD, Serrano LMN, Fernie AR, Sreenivasulu N. Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health. Trends Food Sci Technol 2022; 127:14-25. [PMID: 36090468 PMCID: PMC9449372 DOI: 10.1016/j.tifs.2022.06.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 11/30/2022]
Abstract
Background Scope and approach Key findings and conclusion Phenolic compounds are critical in avoiding metabolic disorders associated with oxidative stress. Breeding cereal crops to enrich phenolic compounds in grains contributes to personalized nutrition. A diet rich in cereal phenolics likely to increase human gut health, thereby lowering the risk of non-communicable illness.
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Affiliation(s)
- Rhowell Jr. N. Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Kristel June D. Sartagoda
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Luster May N. Serrano
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Alisdair R. Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
- Corresponding author.
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