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Guan Y, Yang X, Pan C, Kong J, Wu R, Liu X, Wang Y, Chen M, Li M, Wang Q, He G, Yang G, Chang J, Li Y, Wang Y. Comprehensive Analyses of Breads Supplemented with Tannic Acids. Foods 2023; 12:3756. [PMID: 37893648 PMCID: PMC10606112 DOI: 10.3390/foods12203756] [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: 08/27/2023] [Revised: 09/21/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.
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Affiliation(s)
- Yanbin Guan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Xun Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Chuang Pan
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Jie Kong
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Ruizhe Wu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Xueli Liu
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yuesheng Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Mingjie Chen
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Miao Li
- Grain Storage and Security Engineering Research Center of Education Ministry, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450052, China;
| | - Qiong Wang
- College of Life Sciences and Health, Wuhan University of Science and Technology, Wuhan 430065, China
| | - Guangyuan He
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Guangxiao Yang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Junli Chang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yin Li
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
| | - Yaqiong Wang
- The Genetic Engineering International Cooperation Base of Chinese Ministry of Science and Technology, The Key Laboratory of Molecular Biophysics of Chinese Ministry of Education, College of Life Science and Technology, Huazhong University of Science & Technology, Wuhan 430074, China; (Y.G.); (X.Y.); (C.P.); (J.K.); (R.W.); (Y.W.); (M.C.); (G.H.); (G.Y.)
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2
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Aydin E. Investigation of some bioactive compounds, in vitro bioaccessibility, and sensory acceptability of couscous produced by pre-gelatinized rice flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2207-2214. [PMID: 36357184 DOI: 10.1002/jsfa.12330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/04/2022] [Accepted: 11/11/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility in gluten-free rice couscous that is produced without additives. Since rice does not contain gluten, pre-gelatinized rice flour (GRF) was added instead of gum and enzymes in order to provide the desired structure in the couscous samples. RESULTS According to the results, the total phenolic content of couscous samples was increased with GRF addition. The highest extractable and hydrolyzable antioxidant capacity values were observed in the couscous samples supplemented with 30% GRF using the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation, cupric-reducing antioxidant capacity, and ferric reducing antioxidant capacity methods. The bioaccessibility of antioxidant capacity was found to be significantly higher (P < 0.05) than the control sample in all methods except the 1,1-diphenyl-2-picrylhydrazyl free radical method in the couscous samples. CONCLUSION According to the data obtained, it has been determined that couscous, which has a very small round shape, can be produced with GRF without additives. In this context, gluten-free rice couscous could be used as an alternative valuable food in terms of nutrition and can be an alternative traditional food for celiac diseases as well as for individuals preferring the consumption of gluten-free products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Emine Aydin
- Duzce University, Faculty of Agriculture, Department of Agricultural Biotechnology, Konuralp-Duzce, Türkiye
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3
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Benítez M, Zubiate P, Socorro-Leránoz A, Matías I. Lossy mode resonance-based optical immunosensor towards detecting gliadin in aqueous solutions. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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4
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Fahy B, Gonzalez O, Savva GM, Ahn-Jarvis JH, Warren FJ, Dunn J, Lovegrove A, Hazard BA. Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat. Sci Rep 2022; 12:10806. [PMID: 35752653 PMCID: PMC9233681 DOI: 10.1038/s41598-022-14995-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 06/16/2022] [Indexed: 11/30/2022] Open
Abstract
Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to starch and grain properties, we developed wheat ssIIIa mutants in the elite cultivar Cadenza using in silico TILLING in a mutagenized population. SSIIIa protein was undetectable by immunoblot analysis in triple ssIIIa mutants carrying mutations in each homoeologous copy of ssIIIa (A, B and D). Loss of SSIIIa in triple mutants led to significant changes in starch phenotype including smaller A-type granules and altered granule morphology. Starch chain-length distributions of double and triple mutants indicated greater levels of amylose than sibling controls (33.8% of starch in triple mutants, and 29.3% in double mutants vs. 25.5% in sibling controls) and fewer long amylopectin chains. Wholemeal flour of triple mutants had more resistant starch (6.0% vs. 2.9% in sibling controls) and greater levels of non-starch polysaccharides; the grains appeared shrunken and weighed ~ 11% less than the sibling control which was partially explained by loss in starch content. Interestingly, our study revealed gene dosage effects which could be useful for fine-tuning starch properties in wheat breeding applications while minimizing impact on grain weight and quality.
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Affiliation(s)
| | - Oscar Gonzalez
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - George M Savva
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | | | - Frederick J Warren
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | | | | | - Brittany A Hazard
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK.
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Zhang J, Wang Z, Du W, Huang F, Zhang B, Wang H. Differential Association of Wheat and Rice Consumption With Overweight/Obesity in Chinese Adults: China Health and Nutrition Survey 1991–2015. Front Nutr 2022; 9:808301. [PMID: 35734377 PMCID: PMC9207194 DOI: 10.3389/fnut.2022.808301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 05/05/2022] [Indexed: 11/25/2022] Open
Abstract
Wheat and rice are the main staple foods in China and likely have a major influence on health. This analysis examined the potential association between wheat and rice consumption and the risk of overweight/obesity in Chinese adults. We used data collected in the China Health and Nutrition Survey (CHNS) from 1991 to 2015. Adults aged 18–80 years old (n = 11,503) were included in the present analysis, for whom questionnaires and anthropometric data were collected during at least two waves. We constructed three-level mixed-effect linear regression models to estimate body mass index (BMI) in relation to wheat and rice intakes and performed three-level mixed-effect logistic regression models to assess the risk of overweight/obesity. Women showed significant BMI increases of 0.14 (95% CI: 0.04, 0.24) from a higher intake of wheat but not from a higher intake of rice when adjusted for all potential confounders. Comparing the highest quartiles of intake of wheat with non-consumers in men and women, odds ratios (ORs; 95% CI) of overweight/obesity were 1.45 (1.15, 1.85) and 1.26 (1.00, 1.60), respectively. In men, there was an inverse association with the risk of overweight/obesity in the comparison of the highest quartiles of intake of rice (OR: 0.73; 95% CI: 0.55, 0.96) and non-consumers when adjusted for all potential confounders. Higher intake of wheat was positively associated with the risk of overweight/obesity among Chinese adults. Further, there was an inverse association between rice intake with overweight/obesity in Chinese men but not in women.
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6
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Patterning Large-Scale Nanostructured Microarrays on Coverslip for Sensitive Plasmonic Detection of Aqueous Gliadin Traces. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10020038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
User-friendly devices for detecting low gliadin content in commercial foods are of extreme importance for people with gluten diseases. With this concern, the present work proposes a rapid and sensitive optical nanostructured microarrays platform for the detection of gliadin using specific anti-gliadin IgG antibodies immobilized on annealed gold nanostructures (AuNPs) obtained after the high annealing process (550 °C) of gold thin films evaporated on commercial glass coverslips. Localized Surface Plasmon Resonance (LSPR) immunosensing of gliadin in the range of 0.1 ppm to 1000 ppm is successfully achieved. In addition, the biofunctionalization protocol was used for gluten screening in five food complex products.
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7
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Kang MJ, Chung SJ, Kim SS. The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles. Foods 2021; 10:foods10071675. [PMID: 34359545 PMCID: PMC8304961 DOI: 10.3390/foods10071675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of transglutaminase (TG) concentrations (0, 0.1% and 1%) on the physicochemical properties of whole wheat dough (WWD) and noodles (WWN) during refrigerated storage (0, 1, 2, and 3 days). The yield, ferulic acid (FA) content, molecular weight (Mw), and apparent viscosity (AV) of water extractable arabinoxylan (WEAX) from refrigerated WWDs were analysed. The WEAX yield and FA tended to increase with refrigerated storage, while the Mw decreased. WEAX FA of from WWD with TG tended to be smaller than the control during refrigeration. The AV for all WEAXs gradually decreased during refrigeration. The TG concentration effects on WWD resistance to extension and extensibility and the WWN cooking properties and texture profile analysis (TPA) were studied. The water absorption and swelling index tended to decrease in WWNs with TG depending on refrigeration time compared to the control samples. The TPA results showed that WWNs with TG were significantly harder than the control after two days of refrigeration. This study demonstrated that TG affected not only WWD composition but also WWN physical properties during refrigerated storage.
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Affiliation(s)
- Min Jeong Kang
- Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea;
| | - Seo-Jin Chung
- Department of Food and Nutrition, Ewha Womans University, Seoul 03760, Korea;
| | - Sang Sook Kim
- Division of Strategic Food Technology Research, Korea Food Research Institute, Wanju-gun 55365, Korea;
- Correspondence: ; Tel.: +82-63-219-9042
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Paz GM, King JM, Prinyawiwatkul W. High Protein Rice Flour in the Development of Gluten-Free Bread. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2020.1768994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Gabriella M. Paz
- School of Nutrition and Food Sciences, Animal and Food Science Laboratory Building, Louisiana State University, Baton Rouge, Louisiana, USA
| | - Joan M. King
- School of Nutrition and Food Sciences, Animal and Food Science Laboratory Building, Louisiana State University, Baton Rouge, Louisiana, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Animal and Food Science Laboratory Building, Louisiana State University, Baton Rouge, Louisiana, USA
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9
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Gumul D, Ziobro R, Korus J, Kruczek M. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads. Antioxidants (Basel) 2021; 10:807. [PMID: 34069723 PMCID: PMC8161145 DOI: 10.3390/antiox10050807] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland; (R.Z.); (J.K.); (M.K.)
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10
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Poudel R, Bhinderwala F, Morton M, Powers R, Rose DJ. Metabolic profiling of historical and modern wheat cultivars using proton nuclear magnetic resonance spectroscopy. Sci Rep 2021; 11:3080. [PMID: 33542370 PMCID: PMC7862595 DOI: 10.1038/s41598-021-82616-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 01/21/2021] [Indexed: 12/25/2022] Open
Abstract
To determine changes in the grain components between historical and modern wheat (Triticum aestivum L.) cultivars, wholemeal flours from 19 wheat cultivars and 2 landraces released or introduced between 1870 and 2013 and grown over two crop years were extracted using hydroalcoholic solution and analyzed using one dimensional 1H NMR spectral profiling. Grain yield, grain volume weight (GVW), and grain protein concentration were also measured. Grain yield increased while protein concentration decreased by release year (p < 0.001). Increasing trends (p < 0.01) were observed for tryptophan, sum of the measured amino acids, chlorogenic acid, ferulic acid, vanillic acid, and sum of the measured phenolic acids. Grain yield, phenolic acids, and tryptophan were mainly associated with modern cultivars, whereas grain protein concentration and GVW were associated with historical cultivars. The findings from this study showed changes in concentration of grain components over a century of breeding that may have implications for grain quality and human health.
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Affiliation(s)
- Rachana Poudel
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE, 68588-6205, USA
| | - Fatema Bhinderwala
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA.,Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA
| | - Martha Morton
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA.,Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA
| | - Robert Powers
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA.,Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE, 68588-6205, USA. .,Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA.
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Kulathunga J, Reuhs BL, Simsek S. A review: Novel trends in hulled wheat processing for value addition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Abstract
Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or -reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.
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Affiliation(s)
| | | | - Katharina A. Scherf
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
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Abstract
Abstract
Gluten consumption has been controversially associated with obesity in previous studies. We sought to examine this association at the worldwide level.
Country specific data were obtained from 168 countries. Scatter plots, bivariate, partial correlation and multiple linear regression models were used to explore and compare the coincidence between obesity prevalence and consumption of gluten, non-gluten cereal protein and total cereal protein respectively. The established risk factors of obesity: caloric intake, sedentary lifestyle, urbanization, socioeconomic status, meat protein intake and sugar consumption were included in analyses as potential confounders. The 168 countries were also stratified into developing and developed country groupings for further examination of the relationships.
Worldwide, bivariate correlation analyses revealed that the strength and direction of correlations between all variables (independent, dependent and potential confounders) were at similar levels. Obesity prevalence was positively correlated to gluten consumption but was negatively correlated to consumption of non-gluten cereal protein, and was in almost nil correlation to total cereal protein consumption. These relationships were similar across all countries (n= 168), developed country grouping (N=44) and developing country grouping (n=124). When caloric intake, Gross Domestic Product at Purchasing Power Parity, sedentary lifestyle and urbanization were kept statistically constant in the partial correlation analysis, obesity was significantly correlated to gluten consumption in all countries, developed country grouping and developing country grouping, and was significantly but inversely and weakly correlated to non-gluten cereal protein in all countries and developing countries, and was in almost nil correlation to total cereal protein in all country groupings. Globally, stepwise multiple regression analysis, when all the independent variables and potential confounding factors were included, selected consumption of sugar as the variable having the greatest influence on obesity with R2 = 0.510, while gluten was placed second increasing R2 to 0.596. Gluten consumption may have been emerging as an inconspicuous, but significant cause of obesity. While Westernization has driven the diet patterns worldwide to incorporate more gluten crops, obesity prevalence projection methods may estimate future obesity rates poorly if gluten consumption is not considered.
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14
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Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101998] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AI. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules 2020; 25:E3568. [PMID: 32781519 PMCID: PMC7466044 DOI: 10.3390/molecules25163568] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/31/2020] [Accepted: 08/03/2020] [Indexed: 12/20/2022] Open
Abstract
Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase-High-Performance Liquid Chromatography-Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.
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Affiliation(s)
- Rita Beltrão Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Irene Gouvinhas
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - José Alcides Peres
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - Ana I.R.N.A. Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
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16
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Hazard B, Trafford K, Lovegrove A, Griffiths S, Uauy C, Shewry P. Strategies to improve wheat for human health. NATURE FOOD 2020; 1:475-480. [PMID: 37128081 DOI: 10.1038/s43016-020-0134-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 07/17/2020] [Indexed: 05/03/2023]
Abstract
Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour rather than wholemeal flour, and the overconsumption of these products may contribute to the increasing global prevalence of chronic diseases, particularly type 2 diabetes and obesity. Here, we review how the amount, composition and interactions of starch and cell wall polysaccharides, the major carbohydrate components in refined wheat products, impact human health. We discuss strategies and challenges to manipulate these components for improved diet and health using newly developed wheat genomics tools and resources. Commercial foods developed from these novel approaches must be produced without adverse effects on cost, consumer acceptability and processing properties.
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17
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Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS. High‐protein rice flour in the development of gluten‐free muffins. J Food Sci 2020; 85:1397-1402. [DOI: 10.1111/1750-3841.15140] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 03/19/2020] [Accepted: 03/24/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Gabriella M. Paz
- School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural CenterLouisiana State University 39 Forestry Lane Baton Rouge LA 70803 U.S.A
| | - Joan M. King
- School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural CenterLouisiana State University 39 Forestry Lane Baton Rouge LA 70803 U.S.A
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural CenterLouisiana State University 39 Forestry Lane Baton Rouge LA 70803 U.S.A
| | - Chelsea M. O. Tyus
- School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural CenterLouisiana State University 39 Forestry Lane Baton Rouge LA 70803 U.S.A
| | - Ricardo J. S. Aleman
- School of Nutrition and Food Sciences, 201J Animal and Food Science Laboratory Building, LSU Agricultural CenterLouisiana State University 39 Forestry Lane Baton Rouge LA 70803 U.S.A
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18
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Gulati P, Brahma S, Graybosch RA, Chen Y, Rose DJ. In vitro digestibility of proteins from historical and modern wheat cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2579-2584. [PMID: 31975391 DOI: 10.1002/jsfa.10283] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 01/06/2020] [Accepted: 01/23/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the USA between 1870 and 2013 was therefore evaluated. RESULTS Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility than the other cultivars: 42.0 ± 0.3 mol% (primary amino N/total N) versus 34.7 ± 0.7 mol%; P < 0.001. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS This study identified differences in protein digestibility among wheat cultivars that may have important implications for human nutrition. Further investigation is required to determine the specific characteristics that differentiate high- and low-digestibility wheat cultivars. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Paridhi Gulati
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Sandrayee Brahma
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Robert A Graybosch
- Wheat, Sorghum and Forage Research Unit, US Department of Agriculture-Agriculture Research Service, Lincoln, NE, USA
| | - Yuanhong Chen
- Center for Grain and Animal Health Research, US Department of Agriculture-Agriculture Research Service, Manhattan, KS, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
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19
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Effect of microwave processing on physicothermal properties, antioxidant potential, in vitro protein digestibility and microstructure of durum wheat semolina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00324-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Simsek S, Budak B, Schwebach CS, Ovando‐Martínez M. Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. Cereal Chem 2019. [DOI: 10.1002/cche.10211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
| | - Bilge Budak
- Department of Chemistry School of Science Kocaeli University Kocaeli Turkey
| | | | - Maribel Ovando‐Martínez
- Department of Plant Sciences North Dakota State University Fargo ND USA
- Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora Hermosillo Sonora Mexico
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21
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Rustgi S, Shewry P, Brouns F, Deleu LJ, Delcour JA. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Compr Rev Food Sci Food Saf 2019; 18:1751-1769. [PMID: 33336954 DOI: 10.1111/1541-4337.12493] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/16/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Abstract
Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed.
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Affiliation(s)
- Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ. Pee Dee Research and Education Centre, Florence, SC, U.S.A.,Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Fred Brouns
- Dept. of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 50, 6200, MD, Maastricht, the Netherlands
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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22
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Simsek S, Budak B, Schwebach CS, Ovando‐Martínez M. Historical vs. modern hard red spring wheat: Analysis of the chemical composition. Cereal Chem 2019. [DOI: 10.1002/cche.10198] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
| | - Bilge Budak
- Department of Chemistry, School of Science Kocaeli University, Umuttepe Campus Kocaeli Turkey
| | | | - Maribel Ovando‐Martínez
- Department of Plant Sciences North Dakota State University Fargo ND USA
- Departamento de Investigaciones Científicas y Tecnológicas Universidad de Sonora Hermosillo Mexico
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23
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Brouns F, van Rooy G, Shewry P, Rustgi S, Jonkers D. Adverse Reactions to Wheat or Wheat Components. Compr Rev Food Sci Food Saf 2019; 18:1437-1452. [PMID: 33336916 DOI: 10.1111/1541-4337.12475] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/24/2019] [Accepted: 05/24/2019] [Indexed: 02/06/2023]
Abstract
Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α-amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat-related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.
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Affiliation(s)
- Fred Brouns
- Dept. of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229 ER, Maastricht, The Netherlands
| | - Gonny van Rooy
- Div. of Gastroenterology-Hepatology, Dept. of Internal Medicine, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht Univ. Medical Center, Maastricht, The Netherlands
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ., Florence, SC, 29505, U.S.A.,Dept. of Crop & Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Daisy Jonkers
- Div. of Gastroenterology-Hepatology, Dept. of Internal Medicine, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht Univ. Medical Center, Maastricht, The Netherlands
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24
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Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour. J FOOD QUALITY 2019. [DOI: 10.1155/2019/3416905] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.
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25
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Sofi F, Dinu M, Pagliai G, Cei L, Sacchi G, Benedettelli S, Stefani G, Gagliardi E, Tosi P, Bocci R, Bussi B, de Santis G, Rodriguez Y Hurtado I, de Kochko P, Riviere P, Carrascosa-García M, Martínez I. Health and Nutrition Studies Related to Cereal Biodiversity: A Participatory Multi-Actor Literature Review Approach. Nutrients 2018; 10:E1207. [PMID: 30200456 PMCID: PMC6163478 DOI: 10.3390/nu10091207] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 08/22/2018] [Accepted: 08/26/2018] [Indexed: 12/20/2022] Open
Abstract
Recently, a large and growing body of literature has investigated the health potential of different wheat species. In particular, a considerable number of studies dealing with nutritional aspects has grown up around the theme of the recovery of ancient wheat varieties (species that have remained unchanged over the last hundred years). According to several studies, indeed, ancient varieties present a healthier nutritional profile than modern ones. In the framework of the European project "CERERE, CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems", this paper aimed to review recent research on the issue of health and nutritional cereal systems by adopting an innovative and participatory multi-actor approach which involved practitioners along with researchers. The participatory approach is the main innovation and peculiarity of this literature review. Nevertheless, the review highlights the many positive effects derived from eating whole and ancient grains such as a significant reduction in the risk of chronic diseases such as cancer, cardiovascular disease, and also a more favorable long-term weight management and increase in satiety. This review may be considered as a fruitful starting point that integrates research results to foster current and future healthier and sustainable practices in cereal systems.
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Affiliation(s)
- Francesco Sofi
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, 50121 Florence, Italy.
- Don Carlo Gnocchi Foundation, 20121 Milan, Italy.
| | - Monica Dinu
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, 50121 Florence, Italy.
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, 50121 Florence, Italy.
| | - Leonardo Cei
- Department of Land, Environment, Agriculture and Forestry, University of Padua, 35020 Padua, Italy.
| | - Giovanna Sacchi
- Department of Economics and Management, University of Florence, 50121 Florence, Italy.
| | - Stefano Benedettelli
- Department of Agrifood Production and Environmental Sciences, University of Florence, 50121 Florence, Italy.
| | - Gianluca Stefani
- Department of Economics and Management, University of Florence, 50121 Florence, Italy.
| | - Edneia Gagliardi
- Agri-Food Economics and Social Science, School of Agriculture Policy and Development, University of Reading, Reading RG66AH, UK.
| | - Paola Tosi
- Crop Production, School of Agriculture Policy and Development, University of Reading, Reading RG66AH, UK.
| | | | | | | | | | | | | | | | - Ignacio Martínez
- Red Andaluza De Semillas Cultivando Biodiversidad, 41015 Seville, Spain.
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26
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Abstract
A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication. Critically appraises the health benefits of ancient wheats in relationship to grain composition. Includes human intervention trials and in vitro studies. Included metabolic and adverse effects. Makes recommendations for future work.
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Affiliation(s)
- Peter R Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.,School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK
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27
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Boukid F, Folloni S, Sforza S, Vittadini E, Prandi B. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications. Compr Rev Food Sci Food Saf 2017; 17:123-136. [PMID: 33350067 DOI: 10.1111/1541-4337.12315] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 09/15/2017] [Accepted: 09/22/2017] [Indexed: 12/18/2022]
Abstract
For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut®, are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.
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Affiliation(s)
- Fatma Boukid
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | | | - Stefano Sforza
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Elena Vittadini
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Dept., Univ. of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
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28
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Rakszegi M, Molnár I, Lovegrove A, Darkó É, Farkas A, Láng L, Bedő Z, Doležel J, Molnár-Láng M, Shewry P. Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour. FRONTIERS IN PLANT SCIENCE 2017; 8:1529. [PMID: 28932231 PMCID: PMC5592229 DOI: 10.3389/fpls.2017.01529] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Accepted: 08/21/2017] [Indexed: 05/22/2023]
Abstract
Cereal grain fiber is an important health-promoting component in the human diet. One option to improve dietary fiber content and composition in wheat is to introduce genes from its wild relatives Aegilops biuncialis and Aegilops geniculata. This study showed that the addition of chromosomes 2Ug, 4Ug, 5Ug, 7Ug, 2Mg, 5Mg, and 7Mg of Ae. geniculata and 3Ub, 2Mb, 3Mb, and 7Mb of Ae. biuncialis into bread wheat increased the seed protein content. Chromosomes 1Ug and 1Mg increased the proportion of polymeric glutenin proteins, while the addition of chromosomes 1Ub and 6Ub led to its decrease. Both Aegilops species had higher proportions of β-glucan compared to arabinoxylan (AX) than wheat lines, and elevated β-glucan content was also observed in wheat chromosome addition lines 5U, 7U, and 7M. The AX content in wheat was increased by the addition of chromosomes 5Ug, 7Ug, and 1Ub while water-soluble AX was increased by the addition of chromosomes 5U, 5M, and 7M, and to a lesser extent by chromosomes 3, 4, 6Ug, and 2Mb. Chromosomes 5Ug and 7Mb also affected the structure of wheat AX, as shown by the pattern of oligosaccharides released by digestion with endoxylanase. These results will help to map genomic regions responsible for edible fiber content in Aegilops and will contribute to the efficient transfer of wild alleles in introgression breeding programs to obtain wheat varieties with improved health benefits. Key Message: Addition of Aegilops U- and M-genome chromosomes 5 and 7 improves seed protein and fiber content and composition in wheat.
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Affiliation(s)
- Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - István Molnár
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Alison Lovegrove
- Department of Plant Science, Rothamsted ResearchHarpenden, United Kingdom
| | - Éva Darkó
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - András Farkas
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - László Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Zoltán Bedő
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Jaroslav Doležel
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural ResearchOlomouc, Czechia
| | - Márta Molnár-Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Peter Shewry
- Department of Plant Science, Rothamsted ResearchHarpenden, United Kingdom
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29
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van Buul VJ, Bolman CAW, Brouns FJPH, Lechner L. Back-of-pack information in substitutive food choices: A process-tracking study in participants intending to eat healthy. Appetite 2017; 116:173-183. [PMID: 28472643 DOI: 10.1016/j.appet.2017.04.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 04/04/2017] [Accepted: 04/29/2017] [Indexed: 10/19/2022]
Abstract
People are increasingly aware of the positive effects of a healthy diet. Concurrently, daily food consumption decisions - choices about both the quality and quantity of food that is ingested - are steered more by what consumers consider healthy. Despite the increased aim to eat healthier, however, consumers often do not read or incorrectly interpret on-pack nutrition information, resulting in suboptimal food choices in terms of health. This study aims to unravel the determinants of such inadvertent food choices from these consumers. In an online process-tracking study, we measured the actual usage of available back-of-pack nutrition information during substitutive food choices made by 240 participants who had the intention to eat healthy. Using mouse-tracking software in a computerized task in which participants had to make dichotomous food choices (e.g., coconut oil or olive oil for baking), we measured the frequency and time of nutritional information considered. Combined with demographic and psychosocial data, including information on the level of intention, action planning, self-efficacy, and nutrition literacy, we were able to model the determinants of inadvertent unhealthy substitutive food choices in a sequential multiple regression (R2 = 0.40). In these consumers who intended to eat healthy, the quantity of obtained nutrition information significantly contributed as an associative factor of the percentage of healthy food choices made. Moreover, the level of correct answers in a nutrition literacy test, as well as taste preferences, significantly predicted the percentage of healthier choices. We discuss that common psychosocial determinants of healthy behavior, such as intention, action planning, and self-efficacy, need to be augmented with a person's actual reading and understanding of nutrition information to better explain the variance in healthy food choice behavior.
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Affiliation(s)
- Vincent J van Buul
- Open University of the Netherlands, Faculty of Psychology and Educational Sciences, The Netherlands; Gruma Netherlands B.V., Research & Development Department, The Netherlands.
| | - Catherine A W Bolman
- Open University of the Netherlands, Faculty of Psychology and Educational Sciences, The Netherlands
| | - Fred J P H Brouns
- Maastricht University, Faculty of Health, Medicine and Life Sciences, Department of Human Biology, NUTRIM-school of Translational Research in Nutrition and Metabolism, The Netherlands
| | - Lilian Lechner
- Open University of the Netherlands, Faculty of Psychology and Educational Sciences, The Netherlands
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30
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Gumul D, Berski W, Ivanišová E, Gambuś H, Kačániová M, Harangozo L, Tokár M. Characteristics of starch breads enriched with red potatoes. POTRAVINARSTVO 2017. [DOI: 10.5219/720] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink) potatoes enriched the gluten free breads (starch breads) with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.
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31
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RYBICKA I, GLISZCZYNSKA-SWIGLO A. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B 1, B 2, B 3 and B 6. J Nutr Sci Vitaminol (Tokyo) 2017; 63:125-132. [DOI: 10.3177/jnsv.63.125] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Iga RYBICKA
- Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznan University of Economics and Business
| | - Anna GLISZCZYNSKA-SWIGLO
- Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznan University of Economics and Business
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33
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Vangsøe CT, Ingerslev AK, Theil PK, Hedemann MS, Lærke HN, Knudsen KEB. In vitro starch digestion kinetics of diets varying in resistant starch and arabinoxylan compared with in vivo portal appearance of glucose in pigs. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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34
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Inamdar AA, Prabhasankar P. Influence of Stone Chakki
Settings on the Characteristics of Whole Wheat Flour (Atta
) and its Chapati
Making Quality. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aashitosh A. Inamdar
- Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India
| | - P. Prabhasankar
- Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 India
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35
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Gélinas P, McKinnon C. Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13151] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Pierre Gélinas
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada; Saint-Hyacinthe QC Canada J2S 8E3
| | - Carole McKinnon
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada; Saint-Hyacinthe QC Canada J2S 8E3
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36
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Abstract
Wheat is a staple food throughout the temperate world and an important source of nutrients for many millions of people. However, the last few years have seen increasing concerns about adverse effects of wheat on health, particularly in North America and Europe, with the increasing adoption of wheat‐free or gluten‐free diets. This relates to two concerns: that wheat products are disproportionally responsible for increases in obesity and type 2 diabetes and that wheat gluten proteins cause a range of adverse reactions, including allergies, coeliac disease and ‘non‐coeliac gluten sensitivity’. The first concern has been refuted in previous publications, and we therefore focus on the second here. Current evidence indicates that allergy to ingested wheat and coeliac disease (and related intolerances) each occur in up to 1% of the population. The extent to which their prevalence has increased is difficult to quantify due to improved diagnosis and increased awareness. However, neither appears to be increasing disproportionally when compared with other immunologically mediated adverse reactions to food. Other adverse reactions to wheat are more difficult to define as their mechanisms are not understood and they are therefore difficult to diagnose. In particular, ‘non‐coeliac wheat sensitivity’ has been reported to occur in 6% or more of the population in the US. However, the application of more rigorous diagnostic criteria is likely to give substantially lower estimates of prevalence. It is therefore unlikely that the health of more than a small proportion of the population will be improved by eliminating wheat or gluten from the diet. In fact, the opposite may occur as wheat is an important source of protein, B vitamins, minerals and bioactive components.
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Affiliation(s)
- P R Shewry
- Rothamsted Research Hertfordshire UK; University of Reading Berkshire UK
| | - S J Hey
- Rothamsted Research Hertfordshire UK
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37
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Capriles VD, dos Santos FG, Arêas JAG. Gluten-free breadmaking: Improving nutritional and bioactive compounds. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.08.005] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Gélinas P, McKinnon C, Gagnon F. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13022] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Pierre Gélinas
- Agriculture and Agri-Food Canada; Food Research and Development Centre; Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Carole McKinnon
- Agriculture and Agri-Food Canada; Food Research and Development Centre; Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Fleur Gagnon
- Agriculture and Agri-Food Canada; Food Research and Development Centre; Saint-Hyacinthe Quebec J2S 8E3 Canada
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39
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Fardet A, Rock E, Bassama J, Bohuon P, Prabhasankar P, Monteiro C, Moubarac JC, Achir N. Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing. Adv Nutr 2015; 6:629-38. [PMID: 26567188 PMCID: PMC4642417 DOI: 10.3945/an.115.008789] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.
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Affiliation(s)
- Anthony Fardet
- National Institute for Agricultural Research (INRA), Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont-Ferrand, France; University of Auvergne, Unit of Human Nutrition, Clermont-Ferrand, France;
| | - Edmond Rock
- National Institute for Agricultural Research (INRA), Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont-Ferrand, France; University of Auvergne, Unit of Human Nutrition, Clermont-Ferrand, France
| | | | - Philippe Bohuon
- Montpellier SupAgro, CIRAD, Joint Research Unit QualiSud 95, Montpellier, France
| | | | - Carlos Monteiro
- Centre for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
| | - Jean-Claude Moubarac
- Centre for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil
| | - Nawel Achir
- Montpellier SupAgro, CIRAD, Joint Research Unit QualiSud 95, Montpellier, France
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40
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Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue? Med Hypotheses 2015; 85:934-9. [PMID: 26364045 DOI: 10.1016/j.mehy.2015.09.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2015] [Accepted: 09/04/2015] [Indexed: 01/26/2023]
Abstract
While gluten and wheat must be absolutely avoided in coeliac disease and allergy, respectively, nutritional recommendations are largely more confused about non-coeliac wheat/gluten sensitivity (NCWGS). Today, some even recommend avoiding all cereal-based foods. In this paper, the increased NCWGS prevalence is hypothesized to parallel the use of more and more drastic processes applied to the original wheat grain. First, a parallel between gluten-related disorders and wheat processing and consumption evolution is briefly proposed. Notably, increased use of exogenous vital gluten is considered. Drastic processing in wheat technology are mainly grain fractionation and refining followed by recombination and salt, sugars and fats addition, being able to render ultra-processed cereal-based foods more prone to trigger chronic low-grade inflammation. Concerning bread, intensive kneading and the choice of wheat varieties with high baking quality may have rendered gluten less digestible, moving digestion from pancreatic to intestinal proteases. The hypothesis of a gluten resistant fraction reaching colon and interacting with microflora is also considered in relation with increased inflammation. Besides, wheat flour refining removes fiber co-passenger which have potential anti-inflammatory property able to protect digestive epithelium. Finally, some research tracks are proposed, notably the comparison of NCWGS prevalence in populations consuming ultra-versus minimally-processed cereal-based foods.
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Rybicka I, Krawczyk M, Stanisz E, Gliszczyńska-Świgło A. Selenium in Gluten-free Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:128-34. [PMID: 25690718 PMCID: PMC4417473 DOI: 10.1007/s11130-015-0467-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreover, selenium content in products based on popular gluten-free cereals like corn, rice, and buckwheat and in relatively new or less popular products based on oat, amaranth, teff, and quinoa was compared. Selenium content in the tested products ranged from 0.9 to 24.5 μg/100 g. The average content of selenium in products based on popular gluten-free cereals was 2.8 μg/100 g and in products based on oat, amaranth, teff, and quinoa was 10.8 μg/100 g. It indicates that products based on less popular grains, especially on oat, should be more frequently chosen as a source of selenium by people on gluten-free diet than traditionally consumed gluten-free grains.
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Affiliation(s)
- Iga Rybicka
- Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Magdalena Krawczyk
- Faculty of Chemical Technology, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland
| | - Ewa Stanisz
- Faculty of Chemical Technology, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
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42
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Halford NG, Curtis TY, Chen Z, Huang J. Effects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety. JOURNAL OF EXPERIMENTAL BOTANY 2015; 66:1145-56. [PMID: 25428997 PMCID: PMC4438447 DOI: 10.1093/jxb/eru473] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
The effects of abiotic stresses and crop management on cereal grain composition are reviewed, focusing on phytochemicals, vitamins, fibre, protein, free amino acids, sugars, and oils. These effects are discussed in the context of nutritional and processing quality and the potential for formation of processing contaminants, such as acrylamide, furan, hydroxymethylfurfuryl, and trans fatty acids. The implications of climate change for cereal grain quality and food safety are considered. It is concluded that the identification of specific environmental stresses that affect grain composition in ways that have implications for food quality and safety and how these stresses interact with genetic factors and will be affected by climate change needs more investigation. Plant researchers and breeders are encouraged to address the issue of processing contaminants or risk appearing out of touch with major end-users in the food industry, and not to overlook the effects of environmental stresses and crop management on crop composition, quality, and safety as they strive to increase yield.
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Affiliation(s)
- Nigel G Halford
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Tanya Y Curtis
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Zhiwei Chen
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, 2901 Beidi Road, Minhang District, Shanghai 201106, Peoples Republic of China
| | - Jianhua Huang
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, 2901 Beidi Road, Minhang District, Shanghai 201106, Peoples Republic of China
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43
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Don C, Koehler P. Enzyme-Linked Immunosorbent Assays for the Detection and Quantitation of Gluten in Cereal-Based Foods. CEREAL FOOD WORLD 2014. [DOI: 10.1094/cfw-59-4-0171] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- C. Don
- Corresponding author. CDC Foodphysica, Vogelwikke 12, 6665 HP Driel, The Netherlands.Tel: +31 622543047
- CDC Foodphysica, Driel, The Netherlands
| | - P. Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany
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44
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Gilissen LJ, van der Meer IM, Smulders MJ. Reducing the incidence of allergy and intolerance to cereals. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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45
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Meneses Y, Cannon KJ, Flores RA. Keys to Understanding and Addressing Consumer Perceptions and Concerns about Processed Foods. CEREAL FOOD WORLD 2014. [DOI: 10.1094/cfw-59-3-0141] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Y. Meneses
- Food Science and Technology Department, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
| | - K. J. Cannon
- Agricultural Leadership, Education and Communication Department, University of Nebraska, Lincoln, NE, U.S.A
| | - R. A. Flores
- Food Science and Technology Department, The Food Processing Center, University of Nebraska, Lincoln, NE, U.S.A
- Corresponding author.Tel: +1.402.472.1664
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