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Khorasaniha R, Olof H, Voisin A, Armstrong K, Wine E, Vasanthan T, Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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2
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The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat. Foods 2022; 11:foods11244028. [PMID: 36553770 PMCID: PMC9778307 DOI: 10.3390/foods11244028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022] Open
Abstract
An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety 'Oberkulmer-Rotkorn' was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.
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Hematian Sourki A, Koocheki A. Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Arash Koocheki
- Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran
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Abstract
Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence of cardiovascular disease, antitumor effects, antioxidant activities, and immunostimulation. It is well documented that cellulose synthase-like CslF/H/J genes encode synthases responsible for β-glucan biosynthesis in cereal grains. Recently, β-glucan has been widely applied as an emulsion stabilizer, thickening agent, fat substitute, and bioactive ingredient in the food industry due to its water solubility, viscosity, gelation property, and health benefits. Therefore, the present paper aims to review the molecular characteristics, synthase gene family, and food application of cereal β-glucan in recent years.
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Goudar G, Sharma P, Janghu S, Longvah T. Effect of processing on barley β-glucan content, its molecular weight and extractability. Int J Biol Macromol 2020; 162:1204-1216. [DOI: 10.1016/j.ijbiomac.2020.06.208] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/02/2020] [Accepted: 06/22/2020] [Indexed: 01/23/2023]
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Zhang G, Yang K, Xue W, Zeng X, Xu Q, Wang Y, Yuan H, Zhang Y, Nyima T. Comparative proteomic analysis of hulless barley cultivars (Hordeum vulgare L.) differing distinctly in β-glucan content. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abdel-Haleem AMH, Agwa AM, Mahgoub SA, Shehata WM. Characterization of β-glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties. J Food Sci 2020; 85:1689-1698. [PMID: 32458491 DOI: 10.1111/1750-3841.15165] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 03/27/2020] [Accepted: 04/17/2020] [Indexed: 12/17/2022]
Abstract
Three hulless barley varieties were grown under normal conditions during 2017/2018 and 2018/2019, to improve their agronomic yield, and to assess how the genotype influences β-glucan contents, and its structural, thermal, rheological, and functional properties, as intended to be used in food applications. The extracted gums with hot water at 55 °C and pH 8.0, showed contents from 5.75% to 6.41% (w/w), and concentrations from 68.55% to 79.29% of β-glucan, with some starch and protein impurities. The results of the agronomic trail indicated the highly significant (P ≤ 0.01) influence of the genotype on all studied characteristics, and on the β-glucan contents (0.28** and 0.33** ) at both seasons. The morphology of the three gums was significantly different in the distribution and structure of networks. Peak intensities of the -OH and -CH groups and CH2 stretching were higher and wider in Giza129 and Giza131. β-Glucan networks melt from 71.5 to 87.18 °C, and Giza131 exhibited the highest thermal stability. The aqueous dispersions (1%) of β-glucan gums exhibited a non-Newtonian behavior, and Giza130 presented the highest significant (P ≤ 0.05) apparent viscosity (η) and foaming stability. Giza129 showed the highest significant water and fat binding capacities, whereas Giza131 showed the highest significant foaming capacity. β-Glucan gums showed different potentials in food applications as fat replacers, stabilizers, thickeners, and foaming agents in food systems. This study suggests planting the proper barley variety in breeding and genetic improvement programs to supply the food industry with the expected β-glucan content with consistent structural, thermal, rheological, and functional properties. PRACTICAL APPLICATION: β-Glucans play an important technological role in processed foods. Little current information is available on β-glucan contents, and its potentiality on food applications, as influenced by variability among hulless barley genotypes. Accordingly, knowledge of β-glucan levels in barley varieties is a valuable attribute for both consumers and food processors, and it will create an opportunity for scientific cooperation between food technologist and breeders to identify the suitable barley varieties to be used in breeding programs, to obtain barley with required β-glucan contents, targeted for specific end uses.
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Affiliation(s)
| | - Amin Mohamed Agwa
- Barley Research Department, Field Crops Research Institute, Agricultural Research Center, Al Giza, Egypt
| | - Saad Aziz Mahgoub
- Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al Giza, Egypt
| | - Walid Mohamed Shehata
- Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al Giza, Egypt
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Lim WL, Collins HM, Byrt CS, Lahnstein J, Shirley NJ, Aubert MK, Tucker MR, Peukert M, Matros A, Burton RA. Overexpression of HvCslF6 in barley grain alters carbohydrate partitioning plus transfer tissue and endosperm development. JOURNAL OF EXPERIMENTAL BOTANY 2020; 71:138-153. [PMID: 31536111 PMCID: PMC6913740 DOI: 10.1093/jxb/erz407] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Accepted: 09/06/2019] [Indexed: 05/05/2023]
Abstract
In cereal grain, sucrose is converted into storage carbohydrates: mainly starch, fructan, and mixed-linkage (1,3;1,4)-β-glucan (MLG). Previously, endosperm-specific overexpression of the HvCslF6 gene in hull-less barley was shown to result in high MLG and low starch content in mature grains. Morphological changes included inwardly elongated aleurone cells, irregular cell shapes of peripheral endosperm, and smaller starch granules of starchy endosperm. Here we explored the physiological basis for these defects by investigating how changes in carbohydrate composition of developing grain impact mature grain morphology. Augmented MLG coincided with increased levels of soluble carbohydrates in the cavity and endosperm at the storage phase. Transcript levels of genes relating to cell wall, starch, sucrose, and fructan metabolism were perturbed in all tissues. The cell walls of endosperm transfer cells (ETCs) in transgenic grain were thinner and showed reduced mannan labelling relative to the wild type. At the early storage phase, ruptures of the non-uniformly developed ETCs and disorganization of adjacent endosperm cells were observed. Soluble sugars accumulated in the developing grain cavity, suggesting a disturbance of carbohydrate flow from the cavity towards the endosperm, resulting in a shrunken mature grain phenotype. Our findings demonstrate the importance of regulating carbohydrate partitioning in maintenance of grain cellularization and filling processes.
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Affiliation(s)
- Wai Li Lim
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Helen M Collins
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Caitlin S Byrt
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- Present address: Australian Research Council Centre of Excellence in Plant Energy Biology, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Jelle Lahnstein
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Neil J Shirley
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Matthew K Aubert
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Matthew R Tucker
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Manuela Peukert
- Applied Biochemistry Group, Leibniz Institute of Plant Genetics and Crop Plant Research Stadt Seeland, Gatersleben, Germany
- Present address: Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, Kulmbach, Bavaria, Germany
| | - Andrea Matros
- Applied Biochemistry Group, Leibniz Institute of Plant Genetics and Crop Plant Research Stadt Seeland, Gatersleben, Germany
- Present address: Australian Research Council Centre of Excellence in Plant Energy Biology, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
| | - Rachel A Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, Australia
- Correspondence:
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Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.001] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Pejcz E, Czaja A, Wojciechowicz-Budzisz A, Gil Z, Spychaj R. The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Boyd L, Holley R, Storsley J, Ames N. Effect of Heat Treatments on Microbial Load and Associated Changes to β-Glucan Physicochemical Properties in Whole Grain Barley. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0099-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lindsey Boyd
- Agriculture and Agri-Food Canada, Winnipeg, MB, Canada
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | - Rick Holley
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | | | - Nancy Ames
- Agriculture and Agri-Food Canada, Winnipeg, MB, Canada
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Sluková M, Hinková A, Henke S, Smrž F, Lukačíková M, Pour V, Bubník Z. Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.03.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Use of air classification technology as green process to produce functional barley flours naturally enriched of alkylresorcinols, β-glucans and phenolic compounds. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Oat agriculture, cultivation and breeding targets: implications for human nutrition and health. Br J Nutr 2014; 112 Suppl 2:S50-7. [PMID: 25267245 DOI: 10.1017/s0007114514002736] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Oats are undervalued in comparison with wheat, rice and barley, despite their unique composition that includes many of the nutrients required for health and a reduced risk of degenerative disease incidence. Furthermore, oats as whole grain and some of their associated products also contain β-glucan, a complex polysaccharide that has an approved health claim to reduce blood cholesterol levels and reduce the risk of CHD incidence if consumed at ≥ 3 g/d. At the agronomic level, oats exhibit optimal growth in regions of moderate temperature and long day length. In addition, they can tolerate wet weather and acidic soils more effectively than other cereals, such as wheat. Studies have shown that there is diversity in the content and composition of nutrients and health-beneficial components within the available wild and cultivated germplasm and that these are amenable to be enhanced by different agronomic practices as well as are susceptible to climatic variation. The advances in modern plant genetics, developed in sister cereals such as wheat, rice and barley, mean that oat development and exploitation should see an acceleration in the coming decade as they are adopted and applied. These advances include approaches such as genome sequencing, genotyping by sequencing and the allied next-level analytical approaches of RNA sequencing, transcriptome profiling and metabolomics. The collation and coordination of these approaches should lead to the generation of new, tailored oat varieties that are nutritionally enhanced and contain a greater proportion of health-beneficial components that can be translated through into a wide(r) range of consumer products with the ultimate hope of associated benefits to human health and nutrition.
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Barley grain non-starch polysaccharides with malting and nutritional significance. KVASNY PRUMYSL 2014. [DOI: 10.18832/kp2014025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Macháň P, Ehrenbergerová J, Cerkal R, Benešová K, Vaculová K. The Influence of Genotype and Environment on Arabinoxylan and Beta-glucan Contents in Grain of Spring Barley (Hordeum vulgare L.). ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201462030553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Wang Q, Xiao P, Luo K, Song J, Wei S, Jian Z, Hou J, Peng Y, Wang W. Genetic and Component Content Differentiation between Wild and Cultivated Populations of Paeonia lactiflora and Related Species Used as Chishao and Baishao in China. Biol Pharm Bull 2014; 37:1516-24. [DOI: 10.1248/bpb.b14-00335] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Qiuling Wang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
| | - Peigen Xiao
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
| | - Kun Luo
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
| | - Jingyuan Song
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
| | - Shengli Wei
- School of Chinese Pharmacy, Beijing University of Chinese Medicine
| | | | - Junling Hou
- School of Chinese Pharmacy, Beijing University of Chinese Medicine
| | - Yong Peng
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
| | - Wenquan Wang
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
- School of Chinese Pharmacy, Beijing University of Chinese Medicine
- Engineering Research Center of Good Agricultural Practice for Chinese Crude Drugs, Ministry of Education
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