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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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2
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Jiménez-Pulido IJ, Rico D, De Luis D, Martín-Diana AB. Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products. Foods 2024; 13:378. [PMID: 38338514 PMCID: PMC10855855 DOI: 10.3390/foods13030378] [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: 12/28/2023] [Revised: 01/18/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g-1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g-1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40-50 °C); meanwhile, at higher HPP temperatures (60-70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.
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Affiliation(s)
- Iván Jesús Jiménez-Pulido
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Daniel De Luis
- Endocrinology and Nutrition Research Centre, Medicine School, Service of Endocrinology and Nutrition, Universitary Clinic Hospital of Valladolid, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
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3
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Lante A, Canazza E, Tessari P. Beta-Glucans of Cereals: Functional and Technological Properties. Nutrients 2023; 15:2124. [PMID: 37432266 DOI: 10.3390/nu15092124] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 07/12/2023] Open
Abstract
β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, β-glucans are recognized for their numerous beneficial impacts on human health. For this reason, the European Food Safety Authority (EFSA) has provided a positive opinion on health claims such as cholesterol lowering and hypoglycemic properties relating to oats and barley β-glucans. This paper provides insight into the properties of β-glucans and different treatments affecting their characteristics and then reviews the latest research on β-glucans as a functional ingredient for people with type 2 diabetes mellitus (T2DM).
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Affiliation(s)
- Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Padova, Italy
| | - Elisa Canazza
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Padova, Italy
| | - Paolo Tessari
- Department of Medicine (DIMED), University of Padova, 35128 Padova, Italy
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4
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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5
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Mio K, Yamanaka C, Ichinose Y, Kohyama N, Yanagisawa T, Aoe S. Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice. Cereal Chem 2020. [DOI: 10.1002/cche.10328] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Kento Mio
- Graduate School of Studies in Human Culture Otsuma Women's University Chiyoda‐Ku Japan
| | - Chiemi Yamanaka
- The Institute of Human Culture Studies Otsuma Women's University Chiyoda‐ku Japan
| | - Yasunori Ichinose
- NARO Institute of Crop Science National Agriculture and Food Research Organization Tsukuba Japan
| | - Noriko Kohyama
- NARO Institute of Crop Science National Agriculture and Food Research Organization Tsukuba Japan
| | - Takashi Yanagisawa
- NARO Institute of Crop Science National Agriculture and Food Research Organization Tsukuba Japan
| | - Seiichiro Aoe
- Graduate School of Studies in Human Culture Otsuma Women's University Chiyoda‐Ku Japan
- The Institute of Human Culture Studies Otsuma Women's University Chiyoda‐ku Japan
- Department of Food Science Otsuma Women's University Chiyoda‐ku Japan
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6
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Rieder A, Knutsen SH, Sainz Fernandez A, Ballance S. At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread. Food Funct 2019; 10:1529-1539. [PMID: 30785128 DOI: 10.1039/c8fo02098a] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Cereal beta-glucan can reduce post-prandial glycaemic responses, which makes it an interesting ingredient to improve the health impact of bread, a staple food with a high glycaemic index (GI). Here we compare the ability of different wheat-based breads prepared with oat bran concentrate and barley flour and a Norwegian type of soft wrap (lompe) for their ability to reduce glycaemic responses in healthy adults. Both breads with the highest beta-glucan content (3.8 g per serving) significantly reduced peak blood glucose rise (PBGR), incremental area under the blood glucose curve (iAUC) and GI compared to wheat control regardless of beta-glucan Mw and solubility. At a medium dose of 1.7 g per serving breads with beta-glucan of high MW and solubility significantly lowered iAUC, but not GI or PBGR compared to white bread. In contrast to previous studies, no significant correlation between viscosity after in vitro digestion and any of the glycaemia variables was found. However, the amount of soluble beta-glucan per serving was inversely correlated with GI. Lompe had a similar medium GI (63) than the high dose beta-glucan breads (56 and 64). However, while "lompe" had significantly lower amounts of rapidly digestible starch, no differences in in vitro starch digestion were found between the different breads. Instead, increased local viscosity at the intestinal border (e.g. soluble beta-glucan interacting with the mucus layer), dilution of nutrients (higher water content and serving size) and/or reduced gastric emptying are proposed as potential explanations for the lower glycaemic responses to high dose beta-glucan breads.
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Affiliation(s)
- Anne Rieder
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway.
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7
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Henrion M, Francey C, Lê KA, Lamothe L. Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses. Nutrients 2019; 11:E1729. [PMID: 31357461 PMCID: PMC6722849 DOI: 10.3390/nu11081729] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/19/2019] [Accepted: 07/24/2019] [Indexed: 12/29/2022] Open
Abstract
Cereal β-glucans are dietary fibres primarily found in oats and barley, and have several positive effects on health, including lowering the postprandial glucose response and the improvement of blood cholesterol levels. Cereal β-glucans have a specific combination of β-(1→4) and β-(1→3) linkages into linear long-chain polysaccharides of high molecular weight. Due to their particular structure, cereal β-glucans generate viscosity within the intestinal tract, which is thought to be the main mechanism of action responsible for their positive health effects. However, cereal grains are rarely consumed raw; at least one cooking step is generally required before they can be safely eaten. Cooking and processing methods more generally will modify the physicochemical characteristics of β-glucans, such as molecular weight, extractability and the resulting viscosity. Therefore, the health impact of β-glucans will depend not only on the dose administered, but also on the ways they are processed or converted into food products. This review aims at summarizing the different parameters that can affect β-glucans efficacy to improve glucose and lipid metabolism in humans.
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Affiliation(s)
- Muriel Henrion
- Science & Technology Dairy, Nestle Research & Development Orbe, Route de Chavornay 3, CH-1350 Orbe, Switzerland
| | - Célia Francey
- Institute of Health Sciences, Nestlé Research, Route du Jorat 57, CH-1000 Lausanne, Switzerland
| | - Kim-Anne Lê
- Institute of Health Sciences, Nestlé Research, Route du Jorat 57, CH-1000 Lausanne, Switzerland
| | - Lisa Lamothe
- Institute of Materials Science, Nestlé Research, Route du Jorat 57, CH-1000 Lausanne, Switzerland.
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Grundy MML, Fardet A, Tosh SM, Rich GT, Wilde PJ. Processing of oat: the impact on oat's cholesterol lowering effect. Food Funct 2018; 9:1328-1343. [PMID: 29431835 PMCID: PMC5885279 DOI: 10.1039/c7fo02006f] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 12/22/2017] [Indexed: 12/31/2022]
Abstract
Epidemiological and interventional studies have clearly demonstrated the beneficial impact of consuming oat and oat-based products on serum cholesterol and other markers of cardiovascular disease. The cholesterol-lowering effect of oat is thought to be associated with the β-glucan it contains. However, not all food products containing β-glucan seem to lead to the same health outcome. Overall, highly processed β-glucan sources (where the oat tissue is highly disrupted) appear to be less effective at reducing serum cholesterol, but the reasons are not well understood. Therefore, the mechanisms involved still need further clarification. The purpose of this paper is to review current evidence of the cholesterol-lowering effect of oat in the context of the structure and complexity of the oat matrix. The possibility of a synergistic action and interaction between the oat constituents promoting hypocholesterolaemia is also discussed. A review of the literature suggested that for a similar dose of β-glucan, (1) liquid oat-based foods seem to give more consistent, but moderate reductions in cholesterol than semi-solid or solid foods where the results are more variable; (2) the quantity of β-glucan and the molecular weight at expected consumption levels (∼3 g day-1) play a role in cholesterol reduction; and (3) unrefined β-glucan-rich oat-based foods (where some of the plant tissue remains intact) often appear more efficient at lowering cholesterol than purified β-glucan added as an ingredient.
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Affiliation(s)
- Myriam M-L Grundy
- Food and Health Programme, Quadram Institute Bioscience, Norwich Research Park, NR4 7UA, UK.
| | - Anthony Fardet
- INRA, JRU 1019, UNH, CRNH Auvergne, F-63000 Clermont-Ferrand & Université de Clermont, Université d'Auvergne, Unité de Nutrition Humaine, BP 10448, F-63000 Clermont-Ferrand, France.
| | - Susan M Tosh
- University of Ottawa, Université, Salle 118, Ottawa, ON K1N 6N5 Canada.
| | - Gillian T Rich
- Food and Health Programme, Quadram Institute Bioscience, Norwich Research Park, NR4 7UA, UK.
| | - Peter J Wilde
- Food and Health Programme, Quadram Institute Bioscience, Norwich Research Park, NR4 7UA, UK.
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Mitra S, Lahnstein J, James AP, Fenton HK, Burton RA, Cato L, Solah VA. Effect of Processing on Viscosity and Molecular Weight of (1,3)(1,4)-β-Glucan in Western Australian Oat Cultivars. Cereal Chem 2017. [DOI: 10.1094/cchem-11-16-0268-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sabori Mitra
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
- Australian Export Grains Innovation Centre, South Perth, WA, 6151, Australia
| | - Jelle Lahnstein
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, 5064, Australia
| | - Anthony P. James
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
| | - Haelee K. Fenton
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
| | - Rachel A. Burton
- ARC Centre of Excellence in Plant Cell Walls, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae, SA, 5064, Australia
| | - Larisa Cato
- Australian Export Grains Innovation Centre, South Perth, WA, 6151, Australia
| | - Vicky A. Solah
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
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10
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Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1910-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.06.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Luana N, Rossana C, Curiel JA, Kaisa P, Marco G, Rizzello CG. Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. Int J Food Microbiol 2014; 185:17-26. [PMID: 24929680 DOI: 10.1016/j.ijfoodmicro.2014.05.004] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2013] [Revised: 04/27/2014] [Accepted: 05/04/2014] [Indexed: 01/08/2023]
Abstract
This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fermented with L. plantarum LP09 was considered optimal on the basis of sensory and technological properties. The enzyme addition favored the growth of the starter, shortened the time needed to reach pH4.2 to ca. 8h, and favored a decrease of the quotient of fermentation. Fermentation increased the polyphenols availability and the antioxidant activity (25 and 70% higher, respectively) and decreased the hydrolysis index in vitro. Sensory analyses showed that fermented oat flakes beverage had the typical features of a yogurt-like beverage, enhancing the overall intensity of odor and flavor compared to the non-fermented control. Selection of proper processing and fermentation condition allowed the obtainment of a beverage with better nutritional and sensory properties.
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Affiliation(s)
- Nionelli Luana
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Coda Rossana
- VTT, Technical Research Centre of Finland, 02150, Espoo, Finland
| | - José Antonio Curiel
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Poutanen Kaisa
- VTT, Technical Research Centre of Finland, 02150, Espoo, Finland; Department of Clinical Nutrition, University of Eastern Finland, Kuopio Campus, P.O. Box 1627, FIN-70211 Kuopio, Finland
| | - Gobbetti Marco
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
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13
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Changes in molecular characteristics of cereal carbohydrates after processing and digestion. Int J Mol Sci 2012; 13:16833-52. [PMID: 23222731 PMCID: PMC3546725 DOI: 10.3390/ijms131216833] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Revised: 11/30/2012] [Accepted: 12/04/2012] [Indexed: 11/16/2022] Open
Abstract
Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan concentrate (AX) and wheat bread supplemented with oat β-glucan concentrate (BG). The weight average molecular weight (M(w)) of extractable carbohydrates in β-glucan concentrate decreased eight-fold after inclusion in the BG bread when exposed to in vitro digestion, while the M(w) of purified extractable carbohydrates in AX bread was reduced two-fold, and remained almost unaffected until reaching the terminal ileum of pigs. Similarly, the M(w) of purified extractable carbohydrates in GR and RK bread was not significantly changed in the ileum. The AX bread resulted in the highest concentration of dissolved arabinoxylan in the ileum among all the breads that caused a substantial increased in ileal AX viscosity. Nevertheless, for none of the breads, the M(w) of extractable carbohydrates was related neither to the bread extract nor ileal viscosity.
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14
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Presence of β-glucanase activity in wheat and dairy ingredients and use of organic salts as potential enzyme inhibitors. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.08.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Brummer Y, Duss R, Wolever TMS, Tosh SM. Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight. Cereal Chem 2012. [DOI: 10.1094/cchem-03-12-0031-r] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yolanda Brummer
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9 Canada
| | - Ruedi Duss
- CreaNutrition AG, Sumpfstrasse 26, 6301 Zug, Switzerland
| | - Thomas M. S. Wolever
- Glycemic Index Laboratories Inc., 20 Victoria Street, Toronto, ON, M5C 2N8 Canada
| | - Susan M. Tosh
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9 Canada
- Corresponding author. Phone: 519-780-8019. E-mail:
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16
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Rieder A, Holtekjølen AK, Sahlstrøm S, Moldestad A. Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.10.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Beta glucan: health benefits in obesity and metabolic syndrome. J Nutr Metab 2011; 2012:851362. [PMID: 22187640 PMCID: PMC3236515 DOI: 10.1155/2012/851362] [Citation(s) in RCA: 215] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2011] [Accepted: 10/27/2011] [Indexed: 12/27/2022] Open
Abstract
Despite the lack of international agreement regarding the definition and classification of fiber, there is established evidence on the role of dietary fibers in obesity and metabolic syndrome. Beta glucan (β-glucan) is a soluble fiber readily available from oat and barley grains that has been gaining interest due to its multiple functional and bioactive properties. Its beneficial role in insulin resistance, dyslipidemia, hypertension, and obesity is being continuously documented. The fermentability of β-glucans and their ability to form highly viscous solutions in the human gut may constitute the basis of their health benefits. Consequently, the applicability of β-glucan as a food ingredient is being widely considered with the dual purposes of increasing the fiber content of food products and enhancing their health properties. Therefore, this paper explores the role of β-glucans in the prevention and treatment of characteristics of the metabolic syndrome, their underlying mechanisms of action, and their potential in food applications.
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Abstract
Elevated total and low-density lipoprotein (LDL) cholesterol levels are considered major risk factors for cardiovascular disease. Oat β-glucan, a soluble dietary fiber that is found in the endosperm cell walls of oats, has generated considerable interest due to its cholesterol-lowering properties. The United States Food and Drug Administration (FDA) approved a health claim for β-glucan soluble fiber from oats for reducing plasma cholesterol levels and risk of heart disease in 1997. Similarly, in 2004 the United Kingdom Joint Health Claims Initiative (JHCI) allowed a cholesterol-lowering health claim for oat β-glucan. The present review aims to investigate if results from more recent studies are consistent with the original conclusions reached by the FDA and JHCI. Results of this analysis show that studies conducted during the past 13 years support the suggestion that intake of oat β-glucan at daily doses of at least 3 g may reduce plasma total and low-density lipoprotein (LDL) cholesterol levels by 5-10% in normocholesterolemic or hypercholesterolemic subjects. Studies described herein have shown that, on average, oat consumption is associated with 5% and 7% reductions in total and LDL cholesterol levels, respectively. Significant scientific agreement continues to support a relationship between oat β-glucan and blood cholesterol levels, with newer data being consistent with earlier conclusions made by the FDA and JHCI.
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Affiliation(s)
- Rgia A Othman
- Department of Human Nutritional Sciences and Canadian Centre for Agri-food Research in Health and Medicine, University of Manitoba, Winnipeg, Manitoba, Canada
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Effect of genotype, environment and agronomic management on β-glucan concentration of naked barley grain intended for health food use. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.02.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Rakha A, Aman P, Andersson R. How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers? Int J Mol Sci 2011; 12:3381-93. [PMID: 21686191 PMCID: PMC3116197 DOI: 10.3390/ijms12053381] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2011] [Revised: 04/06/2011] [Accepted: 05/13/2011] [Indexed: 12/27/2022] Open
Abstract
Extractable dietary fiber (DF) plays an important role in nutrition. This study on porridge making with whole grain rye investigated the effect of rest time of flour slurries at room temperature before cooking and amount of flour and salt in the recipe on the content of DF components and molecular weight distribution of extractable fructan, mixed linkage (1→3)(1→4)-β-d-glucan (β-glucan) and arabinoxylan (AX) in the porridge. The content of total DF was increased (from about 20% to 23% of dry matter) during porridge making due to formation of insoluble resistant starch. A small but significant increase in the extractability of β-glucan (P = 0.016) and AX (P = 0.002) due to rest time was also noted. The molecular weight of extractable fructan and AX remained stable during porridge making. However, incubation of the rye flour slurries at increased temperature resulted in a significant decrease in extractable AX molecular weight. The molecular weight of extractable β-glucan decreased greatly during a rest time before cooking, most likely by the action of endogenous enzymes. The amount of salt and flour used in the recipe had small but significant effects on the molecular weight of β-glucan. These results show that whole grain rye porridge made without a rest time before cooking contains extractable DF components maintaining high molecular weights. High molecular weight is most likely of nutritional importance.
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Affiliation(s)
- Allah Rakha
- Department of Food Science, Swedish University of Agricultural Sciences, Box, 7051, S-75007 Uppsala, Sweden; E-Mails: (P.A.); (R.A.)
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Kinner M, Nitschko S, Sommeregger J, Petrasch A, Linsberger-Martin G, Grausgruber H, Berghofer E, Siebenhandl-Ehn S. Naked barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims. J Cereal Sci 2011; 53:225-230. [PMID: 31217668 PMCID: PMC6559324 DOI: 10.1016/j.jcs.2011.01.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Abstract
Naked barley is an underutilized crop that is suitable for the production of functional food: it contains remarkable amounts of β-glucans, which are well known for their blood cholesterol and short-time blood sugar regulating properties and their impact on weight regulation. The aim of the present work was to develop naked barley bread with satisfying sensory characteristics and good baking qualities that could augment the intake of dietary fiber, especially β-glucans and therefore meet the requirements of the EFSA health claim for β-glucans. The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality.
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Affiliation(s)
- M Kinner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - S Nitschko
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - J Sommeregger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - A Petrasch
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - G Linsberger-Martin
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - H Grausgruber
- Department of Applied Plant Sciences and Plant Biotechnology, University of Natural Resources and Life Sciences, Vienna, Austria
| | - E Berghofer
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - S Siebenhandl-Ehn
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
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Cyran MR, Ceglinska A. Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:469-479. [PMID: 21218480 DOI: 10.1002/jsfa.4208] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2010] [Revised: 10/01/2010] [Accepted: 10/03/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND To verify the viscous potential of rye bread made from population and hybrid cultivars, the overall extract viscosities (EVs) of endosperm and wholemeal breads (EBs and WMBs respectively) were assessed using extractants of different pH. Also, arabinoxylan-dependent EV (AX-EV) was determined after combined action of starch- and protein-degrading enzymes. RESULTS The synergistic effect of a combination of α-amylase, amyloglucosidase and protease on EV was almost two times higher than the effects observed after single addition of each of them. However, water-extractable arabinoxylans (WE AXs) were the major contributors to EV. Unexpectedly, a decrease in the mean WE AX contents observed in the following order, WMB (31.7 g kg(-1) ) and EB (29.3 g kg(-1) ) of hybrid rye and WMB (28.8 g kg(-1) ) and EB (23.8 g kg(-1) ) of population rye, was accompanied by an increase in their AX-EVs (12, 21, 21 and 29 mPa s respectively). CONCLUSION In some cases the structure of WE AXs is a more important determinant of AX-EV than their content in rye bread. Nevertheless, both factors influence AX-EV, which may reflect the viscosity of the human small intestine after rye bread consumption, related to some beneficial metabolic effects. Therefore AX-EV can be a preliminary parameter for selection towards high-viscosity bread.
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Affiliation(s)
- Malgorzata R Cyran
- Laboratory of Nutritional Evaluation of Plant Materials, Institute of Plant Breeding and Acclimatization, Radzikow, PL-05-870 Blonie, Poland.
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Tosh SM, Brummer Y, Miller SS, Regand A, Defelice C, Duss R, Wolever TMS, Wood PJ. Processing affects the physicochemical properties of beta-glucan in oat bran cereal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7723-7730. [PMID: 20527967 DOI: 10.1021/jf904553u] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The tendency of mixed linkage oat beta-glucan to form viscous solutions is generally assumed to be related to its ability to lower serum cholesterol levels in humans. However, the association has not been clearly demonstrated. To conduct a clinical trial showing the relationship between LDL-cholesterol levels and viscosity, a series of extruded oat bran cereals were prepared in which the beta-glucan had a range of molecular weights and modified solubility. An extraction protocol using physiological enzymes at 37 degrees C was used to estimate the effect that the cereals would have on gut viscosity. By reducing the molecular weight from 1,930,000 to 251,000 g/mol, the apparent viscosity in the physiological extract dropped from 2900 to 131 mPa.s (at 30 s(-1)). Microscopic examination showed that as the extrusion conditions were made more severe, to cause depolymerization, the integrity of the cell walls was lost and beta-glucan dispersed throughout the cereal. Differences in the hardness and density of the extruded cereals were also evident as the molecular weight was reduced.
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Affiliation(s)
- Susan M Tosh
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
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Moriartey S, Temelli F, Vasanthan T. Effect of Formulation and Processing Treatments on Viscosity and Solubility of Extractable Barley β-Glucan in Bread Dough Evaluated Under In Vitro Conditions. Cereal Chem 2010. [DOI: 10.1094/cchem-87-1-0065] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stephanie Moriartey
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
| | - Feral Temelli
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
- Corresponding author. Phone: 780-492-3829. Fax: 780-492-8914. E-mail address:
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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25
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Tiwari U, Cummins E. Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0290] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- U. Tiwari
- School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
- Corresponding author. Phone: +353-1-7162163. E-mail:
| | - E. Cummins
- School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
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Andersson R, Fransson G, Tietjen M, Aman P. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2004-8. [PMID: 19219994 DOI: 10.1021/jf801280f] [Citation(s) in RCA: 111] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.
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Affiliation(s)
- Roger Andersson
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Post Office Box 7051, SE-750 07 Uppsala, Sweden.
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