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Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. Food Chem X 2024; 22:101298. [PMID: 38586221 PMCID: PMC10997827 DOI: 10.1016/j.fochx.2024.101298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/29/2024] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
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Affiliation(s)
- Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Larisa-Rebeca Șerban
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timișoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”,119 Aradului Avenue, 300641 Timișoara, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Jiménez-Pulido IJ, Martín-Diana AB, Tomé-Sánchez I, de Luis D, Martínez-Villaluenga C, Rico D. Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools. Foods 2024; 13:1868. [PMID: 38928809 PMCID: PMC11203053 DOI: 10.3390/foods13121868] [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: 05/10/2024] [Revised: 06/09/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, w:w:w:w, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g-1 and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g-1 (ORAC) and 1914.05 to 7261.32 µmol TE 100 g-1 (ABTS•+), with Fe3+ reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g-1 (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics.
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Affiliation(s)
- Iván Jesús Jiménez-Pulido
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Irene Tomé-Sánchez
- Department of Technological Processes and Biotechnology (DPTB), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.)
| | - Daniel de Luis
- Endocrinology and Clinical Nutrition Research Center (IENVA), Faculty of Medicine, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology (DPTB), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.)
| | - Daniel Rico
- Endocrinology and Clinical Nutrition Research Center (IENVA), Faculty of Medicine, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
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Jia Y, Zhang Y, Sun Y, Ma C, Bai Y, Zhang H, Hou J, Wang Y, Ji W, Bai H, Hao S, Wang Z. QTL Mapping of Yield-Related Traits in Tetraploid Wheat Based on Wheat55K SNP Array. PLANTS (BASEL, SWITZERLAND) 2024; 13:1285. [PMID: 38794355 PMCID: PMC11125051 DOI: 10.3390/plants13101285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/01/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024]
Abstract
To enhance the understanding of yield-related traits in tetraploid wheat, it is crucial to investigate and identify genes that govern superior yield characteristics. This study utilized the wheat55K single nucleotide polymorphism array to genotype a recombinant inbred line (RIL) population consisting of 120 lines developed through the crossbreeding of two tetraploid wheat varieties, Qin Hei-1 (QH-1) and Durum Wheat (DW). An investigation and analysis were conducted on 11 yield-related traits, including peduncle length (PL), neck length (NL), spike length (SL), flowering date (FD), heading date (HD), thousand-kernel weight (TKW), kernel area ratio (KAR), kernel circumference (KC), kernel length (KL), kernel width (KW), and kernel length-width ratio (KL-WR), over a period of three years in two locations, Yang Ling, Shaanxi, and Lin He, Inner Mongolia. The analysis identified nine stable loci among eight agronomic traits, named QSL.QD-1A.1, QNL.QD-4B.2, QPL.QD-4B.1, QFD.QD-2B, QHD.QD-2B.1, QHD.QD-4B, QKC.QD-4B.2, QKL-WR.QD-4B.6, and QKL.QD-4B.2. Among them, the additive effects of three QTLs, QSL.QD-1A.1, QNL.QD-4B.2, and QFD.QD-2B, were positive, indicating that the enhancing alleles at these loci were derived from the parent line QH-1. These three QTLs showed significant positive effects on the phenotypes of the population materials. Furthermore, potential functional genes were identified within the mapping intervals of QSL.QD-1A.1 and QNL.QD-4B.2, which regulate the development of spike length and neck length, respectively. These results provide potential QTLs and candidate genes, which broaden the genetic basis of agronomic traits related to yield, such as SL, NL, PL, and FD, and benefits for wheat breeding and improvement.
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Affiliation(s)
- Yatao Jia
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Yifan Zhang
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Yingkai Sun
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Chao Ma
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Yixiong Bai
- Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Academy of Agricultural and Forestry Sciences, Qinghai University, Xining 810016, China;
| | - Hanbing Zhang
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Junbin Hou
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Yong Wang
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Wanquan Ji
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
| | - Haibo Bai
- Agricultural Bio-Technology Research Center, Ningxia Academy of Agriculture and Forestry Science, Yinchuan 750002, China;
| | - Shuiyuan Hao
- Department of Agriculture, Hetao College, Bayan Nur City 015000, China
| | - Zhonghua Wang
- State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China; (Y.J.); (Y.Z.); (Y.S.); (C.M.); (H.Z.); (J.H.); (Y.W.); (W.J.)
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Zeibig F, Kilian B, Özkan H, Pantha S, Frei M. Grain quality traits within the wheat (Triticum spp.) genepool: prospects for improved nutrition through de novo domestication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4400-4410. [PMID: 38318752 DOI: 10.1002/jsfa.13328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/07/2024]
Abstract
BACKGROUND Wild relatives of wheat (Triticum spp.) harbor beneficial alleles for potential improvement and de novo domestication of selected genotypes with advantageous traits. We analyzed the nutrient composition in wild diploid and tetraploid wheats and their domesticated diploid, tetraploid and hexaploid relatives under field conditions in Germany and compared them with modern Triticum aestivum and Triticum durum cultivars. Grain iron (Fe) and zinc (Zn) concentrations, phytate:mineral molar ratios, grain protein content (GPC) and antioxidant activity were analyzed across 125 genotypes. RESULTS Grain Fe and Zn concentrations in wild wheats were 72 mg kg-1 and 59 mg kg-1, respectively, with improved bioavailability indicated by Phytate:Fe and Phytate:Zn molar ratios (11.7 and 16.9, respectively) and GPC (231 g kg-1). By comparison, grain Fe and Zn concentrations in landrace taxa were 54 mg kg-1 and 55 mg kg-1, respectively, with lower Phytate:Fe and Phytate:Zn molar ratios (15.1 and 17.5, respectively) and GPC (178 g kg-1). Average grain Fe accumulation in Triticum araraticum was 73 mg kg-1, reaching 116 mg kg-1, with high Fe bioavailability (Phyt:Fe: 11.7; minimum: 7.2). Wild wheats, landraces and modern cultivars showed no differences in antioxidant activity. Triticum zhukovskyi stood out with high grain micronutrient concentrations and favorable molar ratios. It was also the only taxon with elevated antioxidant activity. CONCLUSION Our results indicate alteration of grain quality during domestication. T. araraticum has promising genotypes with advantageous grain quality characteristics that could be selected for de novo domestication. Favorable nutritional traits in the GGAA wheat lineage (T. araraticum and T. zhukovskyi) hold promise for improving grain quality traits. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Frederike Zeibig
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
| | | | - Hakan Özkan
- Department of Field Crops, Faculty of Agriculture, University of Çukurova, Adana, Turkey
| | - Sumitra Pantha
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
| | - Michael Frei
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
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Razem M, Morozova K, Ding Y, Ferrentino G, Scampicchio M. Determination of free and bound antioxidants in Kamut® wheat by HPLC with triple detector (DAD-CAD-MS). Food Chem X 2024; 21:101216. [PMID: 38384689 PMCID: PMC10879663 DOI: 10.1016/j.fochx.2024.101216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
Kamut® wheat (Triticum turgidum ssp. turanicum), an ancient, underutilized cereal, offers potential health benefits due to its phenolic compounds. This study aimed to investigate the antioxidant potential of Kamut® wheat's free and bound phenolic extracts using an HPLC system equipped with three detectors. The bound extracts, released after alkaline hydrolysis, exhibited higher total phenolic and flavonoid content compared to the free extracts (p < 0.05). The total antioxidant capacity of bound extracts was six-fold greater than in free extracts (p < 0.05). The main antioxidants in free extracts were tyrosine, phenylalanine, tryptophan, and apigenin. In bound extracts, ferulic acid, its dimers and trimer were present. Kamut® wheat exhibited a source of dietary antioxidants and should be considered a potential ingredient for the development of functional foods. Also, the HPLC-triple detector system is effective for in-depth profiling of antioxidant compounds, paving the way for future research on similar grains.
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Affiliation(s)
- Mutasem Razem
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Yubin Ding
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
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Palombieri S, Bonarrigo M, Potestio S, Sestili F, Messina B, Russo G, Miceli C, Frangipane B, Genduso M, Delogu C, Andreani L, Masci S. Characterization among and within Sicilian Tetraploid Wheat Landraces by Gluten Protein Analysis for Traceability Purposes. PLANTS (BASEL, SWITZERLAND) 2024; 13:741. [PMID: 38475588 DOI: 10.3390/plants13050741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 02/28/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
The criteria of "Distinctness, Uniformity and Stability" as well as a high "overall quality index" are used to register the Italian modern varieties to the national register. Differently, local conservation varieties can be certified under different EU Directives that facilitate, as an overall objective, the preservation of biodiversity and the containment of genetic erosion. In recent years, products derived from ancient grains are perceived to be healthier and more sustainable by consumers, especially in Italy, with consequent higher market prices. The ancient tetraploid wheat varieties registered in the national register of conservation varieties amount to 28, 24 of which are Sicilian. They are supposed to have wide genetic variability compared to modern ones, making them vulnerable to fraud because they are difficult to trace. It is therefore important to have tools able to discriminate between autochthonous Sicilian varieties. This can be completed by gluten proteins composition, which also provides information on the technological properties of derived products. Fifty-one accessions belonging to twenty-two ancient varieties of Sicilian tetraploid (mostly durum) wheat were analyzed. Although wide intra-accession and intra-varietal variability measurements were assessed, the gliadin pattern of bulks of seeds belonging to each variety was discriminatory. Moreover, differences in technological attitudes were found between landraces. This paves the way to use gluten protein patterns for traceability, allowing local farmers and producers to valorize their products and assure consumers regarding the transparency of the entire supply chain.
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Affiliation(s)
- Samuela Palombieri
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Marco Bonarrigo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Silvia Potestio
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
| | - Bernardo Messina
- Consorzio di Ricerca Gian Pietro Ballatore, Z.I. Dittaino, 90040 Assoro, EN, Italy
| | - Giuseppe Russo
- Consorzio di Ricerca Gian Pietro Ballatore, Z.I. Dittaino, 90040 Assoro, EN, Italy
| | - Claudia Miceli
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Palermo Headquarters, Viale Regione Siciliana Sud Est 8669, 90121 Palermo, PA, Italy
| | - Benedetto Frangipane
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Palermo Headquarters, Viale Regione Siciliana Sud Est 8669, 90121 Palermo, PA, Italy
| | - Marco Genduso
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Palermo Headquarters, Viale Regione Siciliana Sud Est 8669, 90121 Palermo, PA, Italy
| | - Chiara Delogu
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Tavazzano Headquarters, SS9, Km 307, 26838 Tavazzano con Villavesco, LO, Italy
| | - Lorella Andreani
- Council for Agriculture Research and Economics, Plant Protection and Certification Center (CREA-DC), Tavazzano Headquarters, SS9, Km 307, 26838 Tavazzano con Villavesco, LO, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Via San Camillo de Lellis Snc, 01100 Viterbo, VT, Italy
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Palombieri S, Bonarrigo M, Cammerata A, Quagliata G, Astolfi S, Lafiandra D, Sestili F, Masci S. Characterization of Triticum turgidum sspp. durum, turanicum, and polonicum grown in Central Italy in relation to technological and nutritional aspects. FRONTIERS IN PLANT SCIENCE 2023; 14:1269212. [PMID: 38126019 PMCID: PMC10731273 DOI: 10.3389/fpls.2023.1269212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Accepted: 11/21/2023] [Indexed: 12/23/2023]
Abstract
Introduction Wheat is a staple food, with the two most common species being Triticum aestivum and Triticum turgidum ssp. durum. Moreover, the latter, T. turgidum, includes other tetraploid subspecies, among which the sspp. turanicum (Khorasan wheat) and polonicum (Polish wheat), whose importance has increased in the last decades, representing alternative crops for marginal areas, in addition to being a source of genetic diversity. Methods In this work, different accessions of these three subspecies of T. turgidum have been grown in 2 years in the same environment and have been characterized for technological properties and factors affecting nutritional quality, such as fiber amount and the content of micro- and macro-nutrients in grains, and for root morphological traits. Results These analyses allowed the identification, in particular, of a Polish wheat accession showing better technological performances, a higher amount of positive micro- and macro-elements, and a lower amount of toxic cadmium. The modern variety Svevo and the Polish Pol2 showed the lowest and the highest shoot:root ratio, respectively. The high shoot:root ratio in Pol2 was mainly attributable to the decrease in root growth. Although Pol2 had a lower root biomass, its particular root morphology made it more efficient for nutrient uptake, as evident from the greater accumulation of micro- and macro-nutrients. Discussion These results underline that it is not possible to draw general conclusions about the difference between primitive and modern wheats, but rather a case-by-case approach should be chosen.
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Affiliation(s)
- Samuela Palombieri
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Marco Bonarrigo
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Rome, Italy
| | - Giulia Quagliata
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Stefania Astolfi
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Science (DAFNE), University of Tuscia, Viterbo, Italy
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Suriano S, Codianni P, Iannucci A. Carotenoids and tocols comparison in different Subspecies of Triticum turgidum and aestivum. Food Res Int 2023; 174:113620. [PMID: 37986473 DOI: 10.1016/j.foodres.2023.113620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Carotenoids and Tocols in six genotypes of Triticum turgidum ssp. durum, five of Triticum turgidum ssp. dicoccum, four of Triticum aestivum ssp. aestivum, and six of Triticum aestivum ssp. spelta were investigated. The aim of the present study was to identify, quantify, and compare the content of tocopherols, tocotrienols, and carotenoids in different primitive and modern genotypes of wheat species in order to evaluate the lines with the highest content and possibly use them for selection and breeding programs. The Triticum durum group showed the highest mean content of total carotenoids, with lutein being the most abundant, accounting for 80.12 % (Triticum spelta) to 86.65 % (Triticum turgidum) of total carotenoids. Among the genotypes, Line 6 (Triticum durum) had the highest lutein content (12.17 μg g-1), significantly differing from the lines within its group and the other groups of dicoccum, aestivum, and spelta.Triticum dicoccum exhibited a lower average content of total tocols compared to other Triticum species. The tocols profile showed a prevalence of tocotrienols over tocopherols. β + γ-T3 was the most abundant individual tocol isomer in all Triticum genotypes, contributing for 50.40 % (Triticum ssp. aestivum) and 42.50 % (Triticum spelta) of the total content, respectively. The highest β + γ-T3 content (23.83 μg/g) was found in Line 6 of Triticum durum. Correlation, principal component, and cluster analyses revealed positive correlations between total tocols and β/γ tocotrienols, significant differences between various groups of the same species, formation of six clusters labeled as I to VI, and the identification of genotypes from the same species grouped in different clusters.
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Affiliation(s)
- Serafino Suriano
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy.
| | - Pasquale Codianni
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy
| | - Anna Iannucci
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy
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9
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Ölmez M, Kara K, Ramay MS, Riaz R, Şahin T. Emmer wheat (Triticum dicoccum)-based intervention in Japanese quail's diet and its impact on performance, carcass yield, meat fatty acids, and fecal volatile fatty acids. Trop Anim Health Prod 2023; 55:280. [PMID: 37516669 DOI: 10.1007/s11250-023-03692-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 07/19/2023] [Indexed: 07/31/2023]
Abstract
The high nutritional and nutraceutical qualities of emmer wheat make it a valuable cereal grain. The present study was designed to quantify the contribution of emmer wheat inclusion into Japanese quail's rations in terms of their productive responses, alterations in the fatty acid profile of their meat, and changes in the composition of volatile fatty acids in their feces. For this purpose, a total of 160, 1-day-old Japanese quails (Coturnix coturnix japonica) were randomly allotted to four dietary treatments (4 replicates and 10 quails/replicate) with different levels of emmer wheat including 0% (control), 5% (T5), 10% (T10), and 15% (T15). These dietary treatments were administered for a period of 35 days. The results obtained from the study showed that dietary changes led by incorporation of increasing levels of emmer wheat into quail rations had no negative impact on quail's health and production. Moreover, supplemental emmer could promote better feed conversion ratio and higher carcass yield, while it did not affect the relative weights of internal organs including liver, gizzard, and heart. In addition, the incorporation of increasing levels of emmer wheat into quail rations was characterized by a reduction in total saturated and monounsaturated fatty acids, whereas an increase was observed in the levels of total unsaturated and polyunsaturated fatty acids in breast meat. Emmer wheat inclusion also increased the levels of omega-3 and omega-6 fatty acids in breast meat. Regarding volatile fatty acid profile, a lower percentage of propionic acid while a higher percentage of acetic acid were recorded in feces of quails fed emmer wheat-based diets when compared to those fed control diets. Overall, as confirmed by the present findings, the incorporation of emmer wheat into quail diets could be proposed as a valuable strategy for the promotion of animal health and performance. More research is needed to further investigate the promising roles of using emmer wheat in poultry nutrition.
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Affiliation(s)
- Mükremin Ölmez
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Kafkas University, 36100, Kars, Turkey.
| | - Kanber Kara
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Erciyes University, 38280, Kayseri, Turkey
| | - Muhammad Shazaib Ramay
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Ankara University, 06110, Ankara, Turkey
| | - Roshan Riaz
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Kafkas University, 36100, Kars, Turkey
| | - Tarkan Şahin
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Kafkas University, 36100, Kars, Turkey
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10
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Roumia H, Kókai Z, Mihály-Langó B, Csobod ÉC, Benedek C. Ancient Wheats-A Nutritional and Sensory Analysis Review. Foods 2023; 12:2411. [PMID: 37372622 DOI: 10.3390/foods12122411] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/16/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.
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Affiliation(s)
- Hala Roumia
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29, 1118 Budapest, Hungary
| | - Zoltán Kókai
- Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi Str. 29, 1118 Budapest, Hungary
| | | | - Éva Csajbókné Csobod
- Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary
| | - Csilla Benedek
- Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Vas Str. 17, 1088 Budapest, Hungary
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11
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Majzoobi M, Jafarzadeh S, Teimouri S, Ghasemlou M, Hadidi M, Brennan CS. The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods 2023; 12:foods12112213. [PMID: 37297458 DOI: 10.3390/foods12112213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Meeting the United Nation's sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.
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Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, WA 6102, Australia
| | - Shahla Teimouri
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mehran Ghasemlou
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Charles S Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
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12
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Golea CM, Stroe SG, Gâtlan AM, Codină GG. Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12112138. [PMID: 37299117 DOI: 10.3390/plants12112138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023]
Abstract
Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, starch, carbohydrates, test weight and thousand-kernel mass) and mineral elements (Ca, Mg, K, Na, Zn, Fe, Mn and Cu) concentrations in grains. Additionally, wheat grain microstructure was determined using a scanning electron microscope. SEM micrographs of wheat grains show that einkorn has smaller type A starch granule diameters and more compact protein bonds compared to common wheat and spelt grains, making it easier to digest. The ancient wheat grains presented higher values for ash, protein, wet gluten and lipid content compared to the common wheat grains, whereas the carbohydrates and starch content were significantly (p < 0.05) lower. The mean values showed that spelt (Triticum aestivum subsp. spelta) grains presented the highest values for Ca, Mg and K, while einkorn (Triticum monococcum subsp. monococcum) grains had the highest values for the microelements Zn, Mn and Cu. The highest values of Fe were recorded for common wheat varieties whereas no significant differences among the species were obtained for Na content. The principal component analysis (p > 0.05) between wheat flours characteristics showed a close association between wheat grain species and between the chemical characteristics of gluten and protein content (r = 0.994), lipid and ash content (r = 0.952) and starch and carbohydrate content (r = 0.927), for which high positive significant correlations (p < 0.05) were obtained. Taking into account that Romania is the fourth largest wheat producer at the European level, this study is of great global importance. According to the results obtained, the ancient species have higher nutritional value from the point of view of chemical compounds and macro elements of minerals. This may be of great importance for consumers who demand bakery products with high nutritional quality.
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Affiliation(s)
- Camelia Maria Golea
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
- Vegetal Genetic Resources Bank "Mihai Cristea", 720224 Suceava, Romania
| | - Silviu-Gabriel Stroe
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
| | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, "Ştefan cel Mare" University, 720229 Suceava, Romania
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13
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Crupi P, Faienza MF, Naeem MY, Corbo F, Clodoveo ML, Muraglia M. Overview of the Potential Beneficial Effects of Carotenoids on Consumer Health and Well-Being. Antioxidants (Basel) 2023; 12:antiox12051069. [PMID: 37237935 DOI: 10.3390/antiox12051069] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/03/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
Well-known experimental research demonstrates that oxidative stress is the leading cause of the onset and progression of major human health disorders such as cardiovascular, neurological, metabolic, and cancer diseases. A high concentration of reactive oxygen species (ROS) and nitrogen species leads to damage of proteins, lipids, and DNA associated with susceptibility to chronic human degenerative disorders. Biological and pharmaceutical investigations have recently focused on exploring both oxidative stress and its defense mechanisms to manage health disorders. Therefore, in recent years there has been considerable interest in bioactive food plant compounds as naturally occurring antioxidant sources able to prevent, reverse, and/or reduce susceptibility to chronic disease. To contribute to this research aim, herein, we reviewed the beneficial effects of carotenoids on human health. Carotenoids are bioactive compounds widely existing in natural fruits and vegetables. Increasing research has confirmed that carotenoids have various biological activities, such as antioxidant, anti-tumor, anti-diabetic, anti-aging, and anti-inflammatory activities. This paper presents an overview of the latest research progress on the biochemistry and preventative and therapeutic benefits of carotenoids, particularly lycopene, in promoting human health. This review could be a starting point for improving the research and investigation of carotenoids as possible ingredients of functional health foods and nutraceuticals in the fields of healthy products, cosmetics, medicine, and the chemical industry.
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Affiliation(s)
- Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari "Aldo Moro", 70125 Bari, Italy
| | - Maria Felicia Faienza
- Department of Precision and Regenerative Medicine and Ionian Area, University of Bari, "Aldo Moro", 70124 Bari, Italy
| | - Muhammad Yasir Naeem
- Department of Plant Production and Technologies, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde 51240, Turkey
| | - Filomena Corbo
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", 70125 Bari, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari "Aldo Moro", 70125 Bari, Italy
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University of Bari "Aldo Moro", 70125 Bari, Italy
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14
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Branlard G, d'Orlando A, Tahir A, Schmutz M, Rhazi L, Faye A, Aussenac T. The conformation of glutenin polymers in wheat grain: some genetic and environmental factors associated with this important characteristic. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:2653-2666. [PMID: 36629279 DOI: 10.1093/jxb/erad013] [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: 10/06/2022] [Accepted: 01/09/2023] [Indexed: 06/06/2023]
Abstract
In a previous study we used asymmetric-flow field-flow fractionation to determine the polymer mass (Mw), gyration radius (Rw) and the polydispersity index of glutenin polymers (GPs) in wheat (Triticum aestivum). Here, using the same multi-location trials (4 years, 11 locations, and 192 cultivars), we report the factors that are associated with the conformation (Conf) of the polymers, which is the slope of Log(Rw) versus a function of Log(Mw). We found that Conf varied between 0.285 and 0.740, it had low broad-sense heritability (H2=16.8), and it was significantly influenced by the temperature occurring over the last month of grain filling. Higher temperatures were found to increase Rw and the compactness and sphericity of GPs. Alleles for both high- and low-molecular-weight glutenin subunits had a significant influence on the Conf value. Assuming a Gaussian distribution for Mw, the number of polymers present in wheat grains was computed for different kernel weights and protein concentrations, and it was found to exceed 1012 GPs per grain. Using atomic force microscopy and cryo-TEM, images of GPs were obtained for the first time. Under higher average temperature, GPs became larger and more spherical and consequently less prone to rapid hydrolysis. We propose some orientations that could be aimed at potentially reducing the impact of numerous GPs on people suffering from non-celiac gluten sensitivity.
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Affiliation(s)
- Gérard Branlard
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Angelina d'Orlando
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), Unité BIA-Plateforme BIBS, 3 Impasse Yvette Cauchois, 44 316 Nantes, France
| | - Ayesha Tahir
- Department of Biosciences, COMSATS University Islamabad, Park Road, Tarlai Kalan, 45550 Islamabad, Pakistan
| | - Marc Schmutz
- Université de Strasbourg, CNRS, Institut Charles Sadron, 23 rue du Loess, B.P. 84047, 67034 Strasbourg Cedex, France
| | - Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
| | - Annie Faye
- The French National Research Institute for Agriculture, Food and the Environment (INRAE), UCA UMR1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, 19 rue Pierre Waguet, BP 30313, 60026 Beauvais, France
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15
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Lacko-Bartošová M, Lacko-Bartošová L, Kobida Ľ, Kaur A, Moudrý J. Phenolic Acids Profiles and Phenolic Concentrations of Emmer Cultivars in Response to Growing Year under Organic Management. Foods 2023; 12:foods12071480. [PMID: 37048301 PMCID: PMC10094737 DOI: 10.3390/foods12071480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/16/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023] Open
Abstract
Phenolic compounds, especially phenolic acids (PAs), are believed to be one of the major contributors to the antioxidant activity of cereal grains. This study determined and compared phenolic concentration, radical scavenging activities, individual PA concentrations of emmer cultivars, and breeding lines to common wheat in a three-year controlled field experiment under organic management. It was found that common wheat had the highest ability to scavenge DPPH radicals (51.7%), followed by emmer Farvento (35.4%). DPPH scavenging activity of bound phenolic extracts was higher compared to free ones. Total phenolic concentration was the highest for common wheat (1902.6 µg FAE g−1 DM) compared to the highest level of all emmer cultivars—Farvento (1668.3 µg FAE g−1 DM). The highest PAs concentration was determined for emmer Farvento (431.3 µg g−1 DM) and breeding line PN 4-41 (424.5 µg g−1 DM). Free PAs concentration was the lowest for common wheat (29.5 µg g−1 DM). The dominant free PA was ferulic (66.3%), followed by syringic (11.7%), sinapic (7.4%), p-hydroxybenzoic (5.3%), salicylic (3.8%), p-coumaric (3.6%), and caffeic (2.1%). Bound ferulic acid accounted for 94.0% of total bound PAs, followed by p-coumaric (2.8%), p-hydroxybenzoic (0.8%), syringic (0.8%), caffeic (0.6%), sinapic (0.6%), and salicylic (0.4%). Emmer cultivar Farvento was distinguished by the highest concentration of individual free and bound forms of PAs. Effect of growing year was more evident on the concentration of free PAs compared to bound PAs. Extremely dry and hot weather during maturity stages has a negative impact on analysed free and bound PAs.
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16
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Bianchi A, Venturi F, Zinnai A, Taglieri I, Najar B, Macaluso M, Merlani G, Angelini LG, Tavarini S, Clemente C, Sanmartin C. Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality. Foods 2023; 12:foods12061351. [PMID: 36981275 PMCID: PMC10048056 DOI: 10.3390/foods12061351] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/14/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
"Avanzi 3-Grano 23" (G23) is an old variety of Triticum aestivum from the mountain areas of Lunigiana (north Tuscany, Italy), where traditional farming communities have contributed to its success and on-farm conservation. G23 flour, traditionally used for typical food products, is characterized by particular nutritional and sensory traits but has technological properties which limit its suitability for breadmaking. The aim of this work was to evaluate how to promote the use of G23 through the optimization of bread formulation by leveraging both flour blending and the leavening system. During the preliminary test, three different mixes of G23 flour and a strong flour (C) were tested in terms of their leavening power as a function of leavening agent (baker's yeast or sourdough). The selected M2 flour, composed of G23:C (1:1 w/w), was used for further breadmaking trials and 100% C flour was utilized as a control. The sourdough bread obtained with the M2 flour (SB-M2) showed an improved sensory profile compared with the related control (SB-C). Furthermore, SB-M2 exhibited the best aromatic (high content in aldehydes, pyrazines and carboxylic acids) and phytochemical profile (total polyphenols and flavonoids content and antioxidant activity). In contrast, the use of baker's yeast, although optimal from the point of view of breadmaking, did not result in the same levels of aromatic complexity because it tends to standardize the product without valorizing the sensory and nutritional qualities of the flour. In conclusion, in the experimental conditions adopted, this old wheat variety appears to be suitable for the production of sourdough bakery products.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Basma Najar
- Pharmacognosy, Bioanalysis and Drug Discovery Unit and Analytical Platform of the Faculty of Pharmacy, Free University of Brussels, Bld Triomphe, Campus Plaine, 1050 Brussels, Belgium
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Luciana Gabriella Angelini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Silvia Tavarini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Clarissa Clemente
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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17
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Șerban LR, Păucean A, Chiș MS, Pop CR, Man SM, Pușcaș A, Ranga F, Socaci SA, Alexa E, Berbecea A, Semeniuc CA, Mureșan V. Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014. Foods 2023; 12:foods12051096. [PMID: 36900613 PMCID: PMC10001257 DOI: 10.3390/foods12051096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which-Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)-were recorded in the einkorn sourdough.
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Affiliation(s)
- Larisa Rebeca Șerban
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
- Correspondence:
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timişoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timişoara, Romania
| | - Cristina Anamaria Semeniuc
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
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18
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Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation. Foods 2023; 12:foods12040843. [PMID: 36832918 PMCID: PMC9957107 DOI: 10.3390/foods12040843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/07/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.
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Baiano A, la Gatta B, Rutigliano M, Fiore A. Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain. Foods 2023; 12:foods12040834. [PMID: 36832911 PMCID: PMC9957138 DOI: 10.3390/foods12040834] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Brewers' spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried, ground, and used for bakery products. This work was aimed to investigate the use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures of malted barley and unmalted durum (Da), soft (Ri), or emmer (Em) wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG flour and gluten were analysed to evaluate the effects of replacements on their overall quality and functional characteristics. Principal Component Analysis homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific volume, a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, fibrousness, and wheat smell; and the group of Ri and Da breads, which have high values of overall smell intensity, toasty smell, pore size, crust thickness, overall quality, a darker crumb colour, and intermediate TPC. Based on these results, Em breads had the highest concentrations of nutraceuticals but the lowest overall quality. Ri and Da breads were the best choice (intermediate phenolic and fibre contents and overall quality comparable to that of control bread). Practical applications: the transformation of breweries into biorefineries capable of turning BSG into high-value, low-perishable ingredients; the extensive use of BSGs to increase the production of food commodities; and the study of food formulations marketable with health claims.
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Chapuis M, Leménager N, Piou C, Roumet P, Marche H, Centanni J, Estienne C, Ecarnot M, Vasseur F, Violle C, Kazakou E. Domestication provides durum wheat with protection from locust herbivory. Ecol Evol 2023; 13:e9741. [PMID: 36694552 PMCID: PMC9843534 DOI: 10.1002/ece3.9741] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 12/17/2022] [Accepted: 12/28/2022] [Indexed: 01/19/2023] Open
Abstract
Lower plant resistance to herbivores following domestication has been suggested as the main cause for higher feeding damage in crops than in wild progenitors. While herbivore compensatory feeding has also been proposed as a possible mechanism for raised damage in crops with low nutritional quality, predictions regarding the effects of plant domestication on nutritional quality for herbivores remain unclear. In particular, data on primary metabolites, even major macronutrients, measured in the organs consumed by herbivores, are scarce. In this study, we used a collection of 10 accessions of wild ancestors and 10 accessions of modern progenies of Triticum turgidum to examine whether feeding damage and selectivity by nymphs of Locusta migratoria primarily depended on five leaf traits related to structural resistance or nutrient profiles. Our results unexpectedly showed that locusts favored wild ancestors over domesticated accessions and that leaf toughness and nitrogen and soluble protein contents increased with the domestication process. Furthermore, the quantitative relationship between soluble protein and digestible carbohydrates was found to poorly meet the specific requirements of the herbivore, in all wheat accessions, both wild and modern. The increase in leaf structural resistance to herbivores in domesticated tetraploid wheat accessions suggested that resource allocation trade-offs between growth and herbivory resistance may have been disrupted by domestication in the vegetative organs of this species. Since domestication did not result in a loss of nutritional quality in the leaves of the tetraploid wheat, our results rather provides evidence for a role of the content of plants in nonnutritive nitrogenous secondary compounds, possibly deterrent or toxic, at least for grasshopper herbivores.
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Affiliation(s)
- Marie‐Pierre Chapuis
- CIRAD, CBGPMontpellierFrance,CBGP, CIRAD, Montpellier SupAgro, INRA, IRD, Univ MontpellierMontpellierFrance
| | - Nicolas Leménager
- CIRAD, CBGPMontpellierFrance,CBGP, CIRAD, Montpellier SupAgro, INRA, IRD, Univ MontpellierMontpellierFrance
| | - Cyril Piou
- CIRAD, CBGPMontpellierFrance,CBGP, CIRAD, Montpellier SupAgro, INRA, IRD, Univ MontpellierMontpellierFrance
| | - Pierre Roumet
- UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut AgroMontpellierFrance
| | - Héloïse Marche
- CIRAD, CBGPMontpellierFrance,CBGP, CIRAD, Montpellier SupAgro, INRA, IRD, Univ MontpellierMontpellierFrance
| | - Julia Centanni
- CEFE, Univ Montpellier, CNRS, EPHE, IRDMontpellierFrance
| | - Christophe Estienne
- CIRAD, CBGPMontpellierFrance,CBGP, CIRAD, Montpellier SupAgro, INRA, IRD, Univ MontpellierMontpellierFrance
| | - Martin Ecarnot
- UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut AgroMontpellierFrance
| | | | - Cyrille Violle
- CEFE, Univ Montpellier, CNRS, EPHE, IRDMontpellierFrance
| | - Elena Kazakou
- CEFE, Univ Montpellier, CNRS, EPHE, IRD, Institut AgroMontpellierFrance
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Tomić J, Dapčević-Hadnađev T, Škrobot D, Maravić N, Popović N, Stevanović D, Hadnađev M. Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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22
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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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Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M. Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods 2022; 11:foods11243985. [PMID: 36553727 PMCID: PMC9777778 DOI: 10.3390/foods11243985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/01/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.
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Affiliation(s)
- Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dušan Stevanović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9 444a, 11042 Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
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Zeibig F, Kilian B, Frei M. The grain quality of wheat wild relatives in the evolutionary context. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2022; 135:4029-4048. [PMID: 34919152 PMCID: PMC9729140 DOI: 10.1007/s00122-021-04013-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 12/06/2021] [Indexed: 05/17/2023]
Abstract
We evaluated the potential of wheat wild relatives for the improvement in grain quality characteristics including micronutrients (Fe, Zn) and gluten and identified diploid wheats and the timopheevii lineage as the most promising resources. Domestication enabled the advancement of civilization through modification of plants according to human requirements. Continuous selection and cultivation of domesticated plants induced genetic bottlenecks. However, ancient diversity has been conserved in crop wild relatives. Wheat (Triticum aestivum L.; Triticum durum Desf.) is one of the most important staple foods and was among the first domesticated crop species. Its evolutionary diversity includes diploid, tetraploid and hexaploid species from the Triticum and Aegilops taxa and different genomes, generating an AA, BBAA/GGAA and BBAADD/GGAAAmAm genepool, respectively. Breeding and improvement in wheat altered its grain quality. In this review, we identified evolutionary patterns and the potential of wheat wild relatives for quality improvement regarding the micronutrients Iron (Fe) and Zinc (Zn), the gluten storage proteins α-gliadins and high molecular weight glutenin subunits (HMW-GS), and the secondary metabolite phenolics. Generally, the timopheevii lineage has been neglected to date regarding grain quality studies. Thus, the timopheevii lineage should be subject to grain quality research to explore the full diversity of the wheat gene pool.
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Affiliation(s)
- Frederike Zeibig
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, 35392, Giessen, Germany
| | | | - Michael Frei
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, 35392, Giessen, Germany.
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Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. Life (Basel) 2022; 12:life12101613. [PMID: 36295048 PMCID: PMC9605622 DOI: 10.3390/life12101613] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/16/2022] Open
Abstract
Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.
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Megerssa SH, Ammar K, Acevedo M, Bergstrom GC, Dreisigacker S, Randhawa M, Brown-Guedira G, Ward B, Sorrells ME. QTL mapping of seedling and field resistance to stem rust in DAKIYE/Reichenbachii durum wheat population. PLoS One 2022; 17:e0273993. [PMID: 36201474 PMCID: PMC9536579 DOI: 10.1371/journal.pone.0273993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022] Open
Abstract
Stem rust caused by the fungus Puccinia graminis f.sp. tritici Eriks. & E. Henn. (Pgt) threatens the global production of both durum wheat (Triticum turgidum L. ssp. durum (Desf.) Husnot) and common wheat (Triticum aestivum L.). The objective of this study was to evaluate a durum wheat recombinant inbred line (RIL) population from a cross between a susceptible parent 'DAKIYE' and a resistant parent 'Reichenbachii' developed by the International Center for the Improvement of Maize and Wheat (CIMMYT) 1) for seedling response to races JRCQC and TTRTF and 2) for field response to a bulk of the current Pgt races prevalent in Ethiopia and Kenya and 3) to map loci associated with seedling and field resistances in this population. A total of 224 RILs along with their parents were evaluated at the seedling stage in the Ethiopian Institute for Agricultural Research greenhouse at Debre Zeit, Ethiopia and in the EIAR and KALRO fields in Ethiopia and Kenya, for two seasons from 2019 to 2020. The lines were genotyped using the genotyping-by-sequencing approach. A total of 843 single nucleotide polymorphism markers for 175 lines were used for quantitative trait locus (QTL) analyses. Composite interval mapping (CIM) identified three QTL on chromosomes 3B, 4B and 7B contributed by the resistant parent. The QTL on chromosome 3B was identified at all growth stages and it explained 11.8%, 6.5%, 6.4% and 15.3% of the phenotypic variation for responses to races JRCQC, TTRTF and in the field trials ETMS19 and KNMS19, respectively. The power to identify additional QTL in this population was limited by the number of high-quality markers, since several markers with segregation distortion were eliminated. A cytological study is needed to understand the presence of chromosomal rearrangements. Future evaluations of additional durum lines and RIL families identification of durable adult plant resistance sources is crucial for breeding stem rust resistance in durum wheat in the future.
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Affiliation(s)
- Shitaye Homma Megerssa
- Ethiopian Institute of Agricultural (EIAR), Addis Ababa, Ethiopia
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, United States of America
- * E-mail:
| | - Karim Ammar
- International Maize and Wheat Improvement Center (CIMMYT), Mexico D. F., Mexico
| | - Maricelis Acevedo
- Department of Global Development, Cornell University, Ithaca, NY, United States of America
| | - Gary Carlton Bergstrom
- School of Integrative Plant Science, Plant Pathology and Plant-Microbe Biology Section, Cornell University, Ithaca, NY, United States of America
| | | | - Mandeep Randhawa
- International Maize and Wheat Improvement Center (CIMMYT), Nairobi, Kenya
| | | | - Brian Ward
- USDA-ARS Plant Science Unit, Raleigh, NC, United States of America
| | - Mark Earl Sorrells
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, United States of America
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Padhy AK, Kaur P, Singh S, Kashyap L, Sharma A. Colored wheat and derived products: key to global nutritional security. Crit Rev Food Sci Nutr 2022; 64:1894-1910. [PMID: 36069286 DOI: 10.1080/10408398.2022.2119366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ensuring food and nutritional security of fast-growing population will pose a huge challenge in future. An estimated one-half population who does not go hungry, nonetheless suffers the debilitating effects of unhealthy diets. In view of the nutritional awareness, when the major wheat breeding programs have started shifting to quality, instead of quantity in wheat, the colored wheats give a novel twist of targeting the malnutrition by enhancing the antioxidants such as anthocyanin, carotenoids, flavonoids, polyphenols etc. Moreover, changing consumer demands have picked the trend to prefer a nutritionally balanced diet over the conventional high energy diets and thus, colored wheat has opened up a hidden avenue for providing additional value to the wheat-based products. Besides providing nutrition, these pigments have the potential to replace the synthetic dyes and food colorants prevalent in the market. The review summarizes the genetics and biochemistry of the pigments of colored wheat along with their product development, nutritional status and consumer preference. The review also sheds light on the environmental effect on color accumulation and the effect of increased colorants on other quality traits of wheat.
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Affiliation(s)
| | | | | | | | - Achla Sharma
- Punjab Agricultural University, Ludhiana, Punjab, India
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28
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Rotondi Aufiero V, Sapone A, Mazzarella G. Diploid Wheats: Are They Less Immunogenic for Non-Celiac Wheat Sensitive Consumers? Cells 2022; 11:cells11152389. [PMID: 35954233 PMCID: PMC9368055 DOI: 10.3390/cells11152389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Non-celiac wheat sensitivity (NCWS) is a clinical entity induced by the ingestion of gluten that leads to intestinal and/or extraintestinal symptoms, and is diagnosed when celiac disease and wheat allergy have been ruled out. In addition to gluten, other grains’ components, including amylase trypsin inhibitors (ATIs) and fermentable short-chain carbohydrates (FODMAPs), may trigger symptoms in NCWS subjects. Several studies suggest that, compared with tetraploid and hexaploid modern wheats, ancient diploid wheats species could possess a lower immunogenicity for subjects suffering from NCWS. This review aims to discuss available evidence related to the immunological features of diploid wheats compared to common wheats, and at outlining new dietary opportunities for NCWS subjects.
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Affiliation(s)
| | - Anna Sapone
- Center for Celiac Research and Treatment, Massachusetts General Hospital, Boston, MA 02114, USA;
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Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols. Nutrients 2022; 14:nu14132679. [PMID: 35807860 PMCID: PMC9268201 DOI: 10.3390/nu14132679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 06/24/2022] [Indexed: 12/11/2022] Open
Abstract
Pathogenetically characterized by the absence of celiac disease and wheat allergy, non-celiac gluten sensitivity (NCGS) is a clinical entity triggered by the consumption of gluten-containing foods that relieved by a gluten-free diet. Since it is very difficult to maintain a complete gluten-free diet, there is a high interest in discovering alternative strategies aimed at reducing gluten concentration or mitigating its toxic effects. Plant-based dietary models are usually rich in bioactive compounds, such as polyphenols, recognized to prevent, delay, or even reverse chronic diseases, including intestinal disorders. However, research on the role of polyphenols in mitigating the toxicity of gluten-containing foods is currently limited. We address the metabolic fate of dietary polyphenols, both as free and bound macromolecule-linked forms, with particular reference to the gastrointestinal compartment, where the concentration of polyphenols can reach high levels. We analyze the potential targets of polyphenols including the gluten peptide bioavailability, the dysfunction of the intestinal epithelial barrier, intestinal immune response, oxidative stress and inflammation, and dysbiosis. Overall, this review provides an updated overview of the effects of polyphenols as possible dietary strategies to counteract the toxic effects of gluten, potentially resulting in the improved quality of life of patients with gluten-related disorders.
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Perveen S, Parveen A, Saeed M, Arshad R, Zafar S. Interactive effect of glycine, alanine, and calcium nitrate Ca(NO 3) 2 on wheat (Triticum aestivum L.) under lead (Pb) stress. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:37954-37968. [PMID: 35075561 DOI: 10.1007/s11356-021-17348-y] [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: 02/20/2020] [Accepted: 10/29/2021] [Indexed: 06/14/2023]
Abstract
Aim of this study was to evaluate the interactive effects of glycine, alanine, calcium nitrate [Ca(NO3)2], and their mixture on the growth of two wheat (Triticum aestivum L.) varieties, i.e., var. Punjab-2011 and var. Anaj-2017 under lead [0.5 mM Pb(NO3)2] stress. A pot experiment was conducted for this purpose. Pre-sowing seed treatment with 1 mM glycine, alanine, and calcium nitrate [Ca(NO3)2] was applied under two levels of lead nitrate [Pb(NO3)2] stress, i.e., control and 0.5 mM Pb(NO3)2. Lead (0.5 mM) stress significantly decreased root and shoot lengths, fresh and dry weights of root and shoot, and chlorophyll contents, while it increased activities of antioxidant enzymes such as catalase (CAT), ascorbate peroxidase (APX), guaiacol peroxidase (GPX), and peroxidase (POD) in both wheat varieties. Lead (0.5 mM) stress increased the accumulation of free proline, glycinebetaine, total free amino acids, and total soluble protein contents. Although var. Punjab-2011 was higher in root fresh and dry weights, shoot length, and total leaf area per plant, however, var. Anaj-2017 showed less reduction in shoot dry weight, root fresh weight, and shoot length under lead stress. Under lead stress, Punjab-2011 was higher in grain yield and number of grain plant-1, chlorophyll a contents, membrane permeability (%), POD activity, total free amino acids, and glycinebetaine (GB) contents as compared to Anaj-2017. Pre-sowing seed treatments with glycine, alanine, calcium nitrate, and their mixture (1 mM of each) increased shoot dry weight, number of grains per plants, 100-grain weight, number of spikes, and chlorophyll a contents under normal and lead-stressed conditions. Wheat var. Anaj-2017 showed higher growth and yield attributes as compared to var. Punjab-2011. Results of the current study have shown that pre-sowing seed treatments with glycine, alanine, calcium nitrate, and their mixture (1 mM of each) can overcome the harmful effects of lead (Pb) stress in wheat plants.
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Affiliation(s)
- Shagufta Perveen
- Department of Botany, Government College University, Faisalabad, 38000, Pakistan.
| | - Abida Parveen
- Department of Botany, Government College University, Faisalabad, 38000, Pakistan
| | - Muhammad Saeed
- Department of Botany, Government College University, Faisalabad, 38000, Pakistan
| | - Rabia Arshad
- Department of Botany, Government College University, Faisalabad, 38000, Pakistan
| | - Sara Zafar
- Department of Botany, Government College University, Faisalabad, 38000, Pakistan
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Nocente F, Galassi E, Taddei F, Natale C, Gazza L. Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity. Foods 2022; 11:foods11091209. [PMID: 35563931 PMCID: PMC9104265 DOI: 10.3390/foods11091209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/14/2022] [Accepted: 04/19/2022] [Indexed: 12/10/2022] Open
Abstract
Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, and test weight values comparable to commercial wheats. The total antioxidant capacity was revealed to be the double of that in durum wheat, suggesting the use of ancient Caucasian wheats for the production of healthy foods. Finally, the technological and rheological results indicated that Caucasian wheats could be potential raw material for the formulation of flat breads, biscuits and pasta.
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Tian W, Zheng Y, Wang W, Wang D, Tilley M, Zhang G, He Z, Li Y. A comprehensive review of wheat phytochemicals: From farm to fork and beyond. Compr Rev Food Sci Food Saf 2022; 21:2274-2308. [PMID: 35438252 DOI: 10.1111/1541-4337.12960] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 02/08/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.
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Affiliation(s)
- Wenfei Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yi Zheng
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, Kansas, USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, Kansas, USA
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, Manhattan, Kansas, USA
| | - Guorong Zhang
- Agricultural Research Center-Hays, Kansas State University, Hays, Kansas, USA
| | - Zhonghu He
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,International Maize and Wheat Improvement Centre (CIMMYT) China Office, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Pletsch EA, Hayes AMR, Chegeni M, Hamaker BR. Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. Am J Clin Nutr 2022; 115:1013-1026. [PMID: 34999739 DOI: 10.1093/ajcn/nqab434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 01/03/2022] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND Epidemiologic and some clinical studies support the view that whole grain foods have lower glycemic response than refined grain foods. However, from the perspective of food material properties, it is not clear why whole grain cereals containing mostly insoluble and nonviscous dietary fibers (e.g., wheat) would reduce postprandial glycemia. OBJECTIVES We hypothesized that glycemic response for whole grain wheat milled products would not differ from that of refined wheat when potentially confounding variables (wheat source, food form, particle size, viscosity) were matched. Our objective was to study the effect of whole grain wheat compared with refined wheat milled products on postprandial glycemia, gastric emptying, and subjective appetite. METHODS Using a randomized crossover design, healthy participants (n = 16) consumed 6 different medium-viscosity porridges made from whole grain wheat or refined wheat milled products, all from the same grain source and mill: whole wheat flour, refined wheat flour, cracked wheat, semolina, reconstituted wheat flour with fine bran, and reconstituted wheat flour with coarse bran. Postprandial glycemia, gastric emptying, and appetitive response were measured using continuous glucose monitors, the 13C-octanoic acid (8:0) breath test, and visual analog scale (VAS) ratings. Bayes factors were implemented to draw inferences about null effects. RESULTS Little-to-no differences were observed in glycemic responses, with lower incremental AUC between 0 and 120 min glycemic responses only for semolina [mean difference (MD): -966 mg min/dL; 95% CI: -1775, -156 mg min/dL; P = 0.02) and cracked wheat (MD: -721 mg min/dL; 95% CI: -1426, -16 mg min/dL; P = 0.04) than for whole wheat flour porridge. Bayes factors suggested weak to strong evidence for a null effect (i.e., no effect of treatment type) in glycemic response, gastric emptying, and VAS ratings. CONCLUSIONS Although whole grain wheat foods provide other health benefits, they did not in their natural composition confer lower postprandial glycemia or gastric emptying than their refined wheat counterparts.This trial was registered at clinicaltrials.gov as NCT03467659.
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Affiliation(s)
- Elizabeth A Pletsch
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Mohammad Chegeni
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
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Wheat Germ and Lipid Oxidation: An Open Issue. Foods 2022; 11:foods11071032. [PMID: 35407119 PMCID: PMC8997883 DOI: 10.3390/foods11071032] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 11/17/2022] Open
Abstract
Wheat germ (WG)’s shelf life after the milling process is incredibly short because of the presence of enzymes that aggravate the oxidation process; thus, stabilization is required in order to exploit the nutrients and bioactive compounds within WG. The critical point for the oxidation process is the mechanical treatment used to separate WG from the kernel, which exposes the lipid fraction to the air. Showing the connection between the quality of durum wheat, considering its storage management, and wheat germ oil (WGO), extracted with a cold press, solvent and supercritical CO2, is the aim of the study. The acidity and peroxide values were analyzed to evaluate lipid oxidation, while fatty acids, tocols, sterols and policosanols were evaluated for WGO characterization. The first fundamental step to control lipid oxidation is raw material management. Subsequently, the tempering phase of durum wheat, which is applied before the degermination process, is the most critical point for oxidation to develop because of the increase in moisture in the caryopsis and the activation of lipase and lipoxygenase. This represents a paradox: in order to stabilize the germ with degermination, first it seems inevitable to carry out a process that destabilizes it. To retains its highest quality, this will lead to a better use of the whole grain by reducing WG and by-product waste.
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Differential Response of Wheat Rhizosphere Bacterial Community to Plant Variety and Fertilization. Int J Mol Sci 2022; 23:ijms23073616. [PMID: 35408978 PMCID: PMC8998456 DOI: 10.3390/ijms23073616] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 02/01/2023] Open
Abstract
The taxonomic assemblage and functions of the plant bacterial community are strongly influenced by soil and host plant genotype. Crop breeding, especially after the massive use of nitrogen fertilizers which led to varieties responding better to nitrogen fertilization, has implicitly modified the ability of the plant root to recruit an effective bacterial community. Among the priorities for harnessing the plant bacterial community, plant genotype-by-microbiome interactions are stirring attention. Here, we analyzed the effect of plant variety and fertilization on the rhizosphere bacterial community. In particular, we clarified the presence in the bacterial community of a varietal effect of N and P fertilization treatment. 16S rRNA gene amplicon sequence analysis of rhizospheric soil, collected from four wheat varieties grown under four N-P fertilization regimes, and quantification of functional bacterial genes involved in the nitrogen cycle (nifH; amoA; nirK and nosZ) were performed. Results showed that variety played the most important role and that treatments did not affect either bacterial community diversity or bacterial phyla abundance. Variety-specific response of rhizosphere bacterial community was detected, both in relation to taxa (Nitrospira) and metabolic functions. In particular, the changes related to amino acid and aerobic metabolism and abundance of genes involved in the nitrogen cycle (amoA and nosZ), suggested that plant variety may lead to functional changes in the cycling of the plant-assimilable nitrogen.
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Balli D, Cecchi L, Pieraccini G, Innocenti M, Benedettelli S, Mulinacci N. What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Zhao X, Liang K, Zhu H. Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2027438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Xin Zhao
- Food Monitoring and Evaluation Center, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Kehong Liang
- Food Monitoring and Evaluation Center, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hong Zhu
- Food Monitoring and Evaluation Center, Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
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Alvarez JB. Spanish Spelt Wheat: From an Endangered Genetic Resource to a Trendy Crop. PLANTS (BASEL, SWITZERLAND) 2021; 10:2748. [PMID: 34961216 PMCID: PMC8707452 DOI: 10.3390/plants10122748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/04/2021] [Accepted: 12/09/2021] [Indexed: 05/05/2023]
Abstract
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that was widely cultivated in the past. This species derived from a cross between emmer wheat (T. turgidum spp. dicoccum Schrank em. Thell.) and Aegilops tauschii Coss. Its main origin was in the Fertile Crescent (Near East), with a secondary center of origin in Europe due to a second hybridization event between emmer and hexaploid wheat. This species has been neglected in most of Europe; however, the desire for more natural foods has driven a revival in interest. Iberian spelt is classified as a geographical group differing to the rest of European spelt. In this review, the particularities, genetic diversity and current situation of Spanish spelt, mainly for quality traits, are discussed.
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Affiliation(s)
- Juan B Alvarez
- Edificio Gregor Mendel, Departamento de Genética, Campus de Rabanales, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Food Chem 2021; 374:131710. [PMID: 34891089 DOI: 10.1016/j.foodchem.2021.131710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 12/19/2022]
Abstract
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.
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41
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Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03906-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hu S, Li Y, Nie C, Zhang J, Bai X, Wu H, Shen T, Hu W, Wang J. Structure and pro-inflammatory activities of bran polysaccharides from a novel wheat kernel. J Food Biochem 2021; 46:e14008. [PMID: 34811774 DOI: 10.1111/jfbc.14008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 09/24/2021] [Accepted: 10/28/2021] [Indexed: 11/28/2022]
Abstract
In this study, the structure and pro-inflammatory activities of water-soluble wheat bran polysaccharides (WBP) were evaluated. WBP were heteropolysaccharides consisting 60.34% arabinoxylan as the main component and 31.80% mannose residues characterized with the instrumental analyses. The result of cellular experiment displayed that WBP had significant pro-inflammatory activities by increasing the concentration of nitric oxide (NO) and up-regulating the inflammatory cytokine expressions of inducible nitric oxide synthase (iNOS), interleukin-1β (IL-1β), cyclooxygenase-2 (COX-2), and tumor necrosis factor-α (TNF-α). WBP mediated macrophages RAW 264.7 pro-inflammatory response through phosphatidylinositol 3 hydroxykinase/protein kinase B (PI3K/Akt) signaling pathway by significantly promoting Akt and phosphoinositide-dependent kinase 1 (PDK1) phosphorylations. Meanwhile, the expression of related phosphorylated proteins JNK and ERK1/2 was significantly up-regulated which suggested that WBP played pro-inflammatory roles by activating mitogen-activated protein kinases (MAPKs) signaling pathway. PRACTICAL APPLICATIONS: In recent years, wheat bran generally has the phenomenon of high yield and low utilization rate. Wheat bran has rich nutritional value and contains a lot of effective biologically active substances. Based on our findings, the water-soluble polysaccharides extracted from wheat bran have significant effects on regulating immunity and can be utilized as sources of natural immune modulators. The research can develop new functions of wheat bran polysaccharides, and improve processing utilization rate and product added value.
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Affiliation(s)
- Shuqian Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanru Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chunling Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiahui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaofang Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ting Shen
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huaian, China
| | - Weicheng Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection/Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Huaiyin Normal University, Huaian, China
| | - Jianguo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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43
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Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9112008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.
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Dall'Asta M, Dodi R, Pede GD, Marchini M, Spaggiari M, Gallo A, Righetti L, Brighenti F, Galaverna G, Dall'Asta C, Ranieri R, Folloni S, Scazzina F. Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects. Nutrition 2021; 94:111533. [PMID: 34936948 DOI: 10.1016/j.nut.2021.111533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 09/03/2021] [Accepted: 10/26/2021] [Indexed: 12/13/2022]
Abstract
This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health.
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Affiliation(s)
- Margherita Dall'Asta
- Department of Food and Drug, University of Parma, Parma, Italy; Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Rossella Dodi
- Department of Veterinary Science, University of Parma, Parma, Italy
| | | | | | - Marco Spaggiari
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Antonio Gallo
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Laura Righetti
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Furio Brighenti
- Department of Food and Drug, University of Parma, Parma, Italy
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Abdi R, Joye IJ. Prebiotic Potential of Cereal Components. Foods 2021; 10:foods10102338. [PMID: 34681385 PMCID: PMC8535731 DOI: 10.3390/foods10102338] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/25/2021] [Accepted: 09/27/2021] [Indexed: 02/03/2023] Open
Abstract
One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingredient in food production. This review focuses on the prebiotic potential of cereal dietary fiber types and covers the achievements and developments regarding its isolation. First, the probiotic and prebiotic concepts will be discussed. Next, different components of dietary fiber and their effect on the host bacteria through in vitro and/or in vivo studies will be reviewed. In a last part, this paper also discusses means of boosting the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber. The review focuses on wheat as a leading cereal crop that is widely and intensely used throughout the world in food production.
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Affiliation(s)
| | - Iris J. Joye
- Correspondence: ; Tel.: +1-519-824-4120 (ext. 52470)
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de Sousa T, Ribeiro M, Sabença C, Igrejas G. The 10,000-Year Success Story of Wheat! Foods 2021; 10:2124. [PMID: 34574233 PMCID: PMC8467621 DOI: 10.3390/foods10092124] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 12/13/2022] Open
Abstract
Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.
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Affiliation(s)
- Telma de Sousa
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Carolina Sabença
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
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47
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Megerssa SH, Sorrells ME, Ammar K, Acevedo M, Bergstrom GC, Olivera P, Brown-Guedira G, Ward B, Degete AG, Abeyo B. Genome-wide association mapping of seedling and adult plant response to stem rust in a durum wheat panel. THE PLANT GENOME 2021; 14:e20105. [PMID: 34145776 DOI: 10.1002/tpg2.20105] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 04/19/2021] [Indexed: 05/26/2023]
Abstract
Many of the major stem rust resistance genes deployed in commercial wheat (Triticum spp.) cultivars and breeding lines become ineffective over time because of the continuous emergence of virulent races. A genome-wide association study (GWAS) was conducted using 26,439 single nucleotide polymorphism (SNP) markers and 280 durum wheat [Triticum turgidum L. subsp. Durum (Desf.) Husnot] lines from CIMMYT to identify genomic regions associated with seedling resistance to races TTKSK, TKTTF, JRCQC, and TTRTF and field resistance to TKTTF and JRCQC. The phenotypic data analysis across environments revealed 61-91 and 59-77% of phenotypic variation was explained by the genotypic component for seedling and adult plant response of lines, respectively. For seedling resistance, mixed linear model (MLM) identified eight novel and nine previously reported quantitative trait loci (QTL) while a fixed and random model circulating probability unification (FarmCPU) detected 12 novel and eight previously reported QTL. For field resistance, MLM identified 12 novel and seven previously reported loci while FarmCPU identified seven novel and nine previously reported loci. The regions of Sr7a, Sr8155B1, Sr11, alleles of Sr13, Sr17, Sr22/Sr25, and Sr49 were identified. Novel loci on chromosomes 3B, 4A, 6A, 6B, 7A, and 7B could be used as sources of resistance to the races virulent on durum wheat. Two large-effect markers on chromosome 6A could potentially be used to differentiate resistant haplotypes of Sr13 (R1 and R3). Allelism tests for Sr13, breaking the deleterious effect associated with Sr22/Sr25 and retaining the resistance allele at the Sr49 locus, are needed to protect future varieties from emerging races.
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Affiliation(s)
- Shitaye H Megerssa
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, USA
| | - Mark E Sorrells
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, USA
| | - Karim Ammar
- International Maize and Wheat Improvement Center (CIMMYT), Mexico, DF, Mexico
| | - Maricelis Acevedo
- Department of Global Development, Cornell University, Ithaca, NY, USA
| | - Gary C Bergstrom
- School of Integrative Plant Science, Plant Pathology and Plant-Microbe Biology Section, Cornell University, Ithaca, NY, USA
| | - Pablo Olivera
- Department of Plant Pathology, University of Minnesota, St. Paul, MN, 55108, USA
| | | | - Brian Ward
- USDA-ARS Plant Science, Raleigh, NC, USA
| | - Ashenafi G Degete
- Debre Zeit Agricultural Research Center, Ethiopian Institute of Agricultural Research (EIAR), Debre Zeit, Ethiopia
| | - Bekele Abeyo
- International Maize and Wheat Improvement Center (CIMMYT), Addis Ababa, Ethiopia
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48
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Boudaoud S, Sicard D, Suc L, Conéjéro G, Segond D, Aouf C. Ferulic acid content variation from wheat to bread. Food Sci Nutr 2021; 9:2446-2457. [PMID: 34026062 PMCID: PMC8116856 DOI: 10.1002/fsn3.2171] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 01/21/2021] [Accepted: 01/22/2021] [Indexed: 11/15/2022] Open
Abstract
The health-promoting effects of whole-grain consumption have been attributed in a large part to the phytochemical profile of the wheat grain, and particularly to the bioactive molecules present in bran. This study shed light on the impact of human practices, especially harvesting sites (terroirs) and wheat species and varieties, as well as bread-making conditions on the variation of the antioxidant and antimicrobial ferulic acid (FA) content. FA concentration in the bran of wheat species (durum and bread wheat) and varieties (Chevalier, Renan, Redon, Saint Priest le vernois rouge, Bladette de Provence, Pireneo, Rouge de Bordeaux, LA1823, Claudio et Bidi17) harvested in five sites in France on 2015 and 2017, has been evaluated. Statistical analysis showed significant differences in FA content for wheat varieties and terroirs. During bread making, baking and type of leaven impacted the FA content of dough and bread. The differences were not due to the type of fermentation (sourdough/commercial yeast) but rather to the diversity of fermenting microbial strains and flour used for backslopping.
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Affiliation(s)
- Sonia Boudaoud
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | - Delphine Sicard
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | - Lucas Suc
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | | | - Diego Segond
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | - Chahinez Aouf
- UMR 1208 IATEUniv MontpellierINRAEInstitut AgroMontpellierFrance
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49
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Wang J, Barański M, Hasanaliyeva G, Korkut R, Kalee HA, Leifert A, Winter S, Janovska D, Willson A, Barkla B, Iversen PO, Seal C, Bilsborrow P, Leifert C, Rempelos L, Volakakis N. Effect of irrigation, fertiliser type and variety on grain yield and nutritional quality of spelt wheat (Triticum spelta) grown under semi-arid conditions. Food Chem 2021; 358:129826. [PMID: 33933964 DOI: 10.1016/j.foodchem.2021.129826] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 04/08/2021] [Accepted: 04/15/2021] [Indexed: 11/24/2022]
Abstract
Previous studies reported higher antioxidant and mineral micronutrient concentrations in organic compared to conventional wheat flour, but the reasons are poorly understood. Here we report results from a long-term, factorial field experiment designed to assess effects of variety choice, supplementary irrigation and contrasting fertilization regimes used in organic and conventional production on the nutritional quality and yield of spelt wheat grown in a semi-arid environment. Long-straw (Oberkulmer, Rubiota, ZOR) varieties had 10-40% higher grain Cu, Fe, Mn and Zn concentrations, while the modern, short straw variety Filderstolz had 15-38% higher grain antioxidant activity. Supplementary irrigation and the use of manure instead of mineral NPK as fertilizer had no substantial effect on the nutritional composition of spelt grain, but increased grain yields by ~ 150 and ~ 18% respectively. Overall, this suggests that breeding/variety selection is the most promising approach to improve the nutritional quality of spelt grain in semi-arid production environments.
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Affiliation(s)
- Juan Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, China; Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Human Nutrition Research Centre, Public Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Marcin Barański
- Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, Warsaw 02-093, Poland.
| | - Gultakin Hasanaliyeva
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
| | - Recep Korkut
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Erzincan Horticultural Research Institute, Mail Box 18, 24060 Erzincan, Turkey.
| | - Hassan Ashraa Kalee
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Field Crop Department, College of Agriculture, University of Kirkuk, Kirkuk, Iraq
| | - Alice Leifert
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Geokomi plc, P.O. Box 21, Sivas Festos, GR70200 Crete, Greece
| | - Sarah Winter
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Geokomi plc, P.O. Box 21, Sivas Festos, GR70200 Crete, Greece
| | - Dagmar Janovska
- Research Institute of Crop Production, Drnovská 507/73, 161 00 Praha 6, Czech Republic.
| | - Adam Willson
- Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia.
| | - Bronwyn Barkla
- Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia.
| | - Per Ole Iversen
- Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; Department of Haematology, Oslo University Hospital, Oslo, Norway.
| | - Chris Seal
- Human Nutrition Research Centre, Public Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4HH, UK.
| | - Paul Bilsborrow
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK.
| | - Carlo Leifert
- Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia; Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway.
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK.
| | - Nikolaos Volakakis
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, NE1 7RU, Newcastle upon Tyne, Tyne and Wear, UK; Geokomi plc, P.O. Box 21, Sivas Festos, GR70200 Crete, Greece.
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50
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Nurit E, Bordes J, Balfourier F, Paux E, Piquet A, Fossati D, Branlard G. Association between SNP Markers and 11 Vitamin Contents in Grains of a Worldwide Bread Wheat Core Collection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4307-4318. [PMID: 33784092 DOI: 10.1021/acs.jafc.0c07763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The metabolomic profiling analyses of 11 vitamins' statuses of wheat grain in a subsample of 167 accessions from the INRAE worldwide bread wheat core collection planted in two contrasting environments in France (Le Moulon and Clermont-Ferrand) have been evaluated using a high-throughput liquid chromatography-tandem mass spectrometry (LC-MS/MS) procedure. This has allowed us to perform a genome-wide association study (GWAS) for these nutritional traits of interest combining the phenotypic data with the genotypic data derived from the TaBW280K SNP chip. Considering both thresholds (P < 0.0003 and R2 ≥ 8%), the GWAS identified between 1 and 22 marker-trait associations (MTAs) for the individual vitamins at the individual locations, and 12 SNP markers were stable and associated with vitamin contents across two environments. Desirable alleles and superior genotypes identified in the current analysis provide novel genetic data that can be used for future research on the genetics of vitamins and their application in wheat breeding.
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Affiliation(s)
- Eric Nurit
- INRAE, UCA UMR 1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Jacques Bordes
- INRAE, UCA UMR 1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - François Balfourier
- INRAE, UCA UMR 1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Etienne Paux
- INRAE, UCA UMR 1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
| | - Agnès Piquet
- Vetagro Sup, Campus Agronomique de Clermont, 89 Avenue de l'Europe, BP35, F-63370 Lempdes, France
| | - Dario Fossati
- Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland
| | - Gérard Branlard
- INRAE, UCA UMR 1095 GDEC, 5 Chemin de Beaulieu, 63100 Clermont-Ferrand, France
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