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Majumdar A, Gil-González AB, Barjuan Grau A, Sardari RRR, Larsson O, Thyagarajan A, Hansson A, Hernández-Hernández O, Olsson O, Zambrano JA. Macromolecular characterization of high β-glucan oat lines. Heliyon 2024; 10:e24552. [PMID: 38312573 PMCID: PMC10834800 DOI: 10.1016/j.heliyon.2024.e24552] [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: 09/24/2023] [Revised: 12/13/2023] [Accepted: 01/10/2024] [Indexed: 02/06/2024] Open
Abstract
Oat (Avena sativa) is a cereal grain rich in fibers, proteins, vitamins and minerals. Oats have been linked to several health benefits, such as lowering blood cholesterol levels, counteracting cardiovascular disease and regulating blood sugar levels. This study aimed to characterize two new oat lines with high β-glucan content emanating from ethyl methyl sulphonate mutagenesis on the Lantmännen elite variety Belinda. Two of the mutated lines, and the mother variety Belinda, were profiled for β-glucan, arabinoxylan, total dietary fiber and starch composition. In addition, total lipid and protein content, amino acid composition and β-glucan molecular weights were analyzed. The high levels of β-glucan resulted in a significant increase in total dietary fiber, but no correlation could be established between higher or lower levels of the assayed macromolecules, i.e., between arabinoxylan-, starch-, lipid- or protein levels in the mutated lines compared to the reference. The results indicate separate biosynthetic pathways for β-glucans and other macromolecules and an independent regulation of the different polysaccharides studied. Therefore, ethyl methyl sulphonate mutagenesis can be used to increase levels of multiple macromolecules in the same line.
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Affiliation(s)
- Abhinav Majumdar
- Division of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
| | | | - Anna Barjuan Grau
- Division of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
| | - Roya R R Sardari
- Department of Biotechnology, Lund University, Box 124, SE 22100, Lund, Sweden
| | - Olof Larsson
- CropTailorAB, c/o Department of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
| | - Aishwarya Thyagarajan
- Division of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
| | - Andreas Hansson
- CropTailorAB, c/o Department of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
| | | | - Olof Olsson
- Division of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
| | - José Alfredo Zambrano
- Division of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100, Lund, Sweden
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Alfredo Zambrano J, Thyagarajan A, Sardari RR, Olsson O. Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population. Food Chem 2023; 404:134687. [DOI: 10.1016/j.foodchem.2022.134687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/11/2022] [Accepted: 10/16/2022] [Indexed: 11/07/2022]
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Toward the development of Ac/Ds transposon-mediated gene tagging system for functional genomics in oat (Avena sativa L.). Funct Integr Genomics 2022; 22:669-681. [PMID: 35467221 DOI: 10.1007/s10142-022-00861-9] [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: 01/13/2022] [Revised: 04/07/2022] [Accepted: 04/08/2022] [Indexed: 11/04/2022]
Abstract
Cultivated oat (Avena sativa L.) is an important cereal grown worldwide due to its multifunctional uses for animal feed and human food. Oat has lagged behind other cereals in the genetic and genomic studies attributed to its large and complex genomes. Transposon-based genome characterization has been utilized successfully for identifying and determining gene function in large genome cereals. To develop gene tagging and gene-editing resources for oat, maize Activator (Ac) and Dissociation (Ds) transposons were introduced into the oat genome using the biolistic delivery system. A total of 2035 oat calli were bombarded and twenty-four independent, stable transgenic events were obtained. Transformation frequencies were up to 19.0%, and 1.9% for bialaphos and hygromycin selection, respectively. Re-mobilization of the non-autonomous Ds element, by introducing Ac transposase source, led to a transposition frequency up to 16.8%. The properties of ten unique flanking sequences have been characterized to reveal the Ds-tagged sites in the oat genome. Genes at Ds insertion sites showed homology to gibberellin 20-oxidase 3, (1,3;1,4)-beta-D-glucan synthase, and aspartate kinase. This Ac/Ds transposon-based gene tagging system could facilitate and expedite functional genomic studies in oat.
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Németh R, Turóczi F, Csernus D, Solymos F, Jaksics E, Tömösközi S. Characterization of chemical composition and techno‐functional properties of oat cultivars. Cereal Chem 2021. [DOI: 10.1002/cche.10470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Renáta Németh
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Budapest Hungary
| | - Fanni Turóczi
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Budapest Hungary
| | - Dorottya Csernus
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Budapest Hungary
| | - Fanni Solymos
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Budapest Hungary
| | - Edina Jaksics
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Budapest Hungary
| | - Sándor Tömösközi
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Budapest Hungary
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Sánchez-Velázquez OA, Cuevas-Rodríguez EO, Mondor M, Ribéreau S, Arcand Y, Mackie A, Hernández-Álvarez AJ. Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Curr Res Food Sci 2021; 4:93-104. [PMID: 33748776 PMCID: PMC7957154 DOI: 10.1016/j.crfs.2021.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 01/25/2021] [Accepted: 02/05/2021] [Indexed: 12/16/2022] Open
Abstract
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%-24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.
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Affiliation(s)
- Oscar Abel Sánchez-Velázquez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Edith Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa. Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Martin Mondor
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Quebec, G1V 0A6, Canada
| | - Sabine Ribéreau
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Yves Arcand
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Alan Mackie
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, United Kingdom
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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Hernandez-Hernandez O, Pereira-Caro G, Borges G, Crozier A, Olsson O. Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique. Food Chem 2020; 343:128408. [PMID: 33158678 DOI: 10.1016/j.foodchem.2020.128408] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 12/22/2022]
Abstract
From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS2 and HPLC equipped with an on-line ABTS+ antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 µg/g oat seed flour in the highest line, compared with 78.2 µg/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C structures having the highest antioxidant activity. The findings indicate the potential of oat mutagenesis in combination with a high precision biochemical selection method for the generation of stable mutagenized lines with a high concentration of total and/or individual AVNs in the oat seed grain.
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Affiliation(s)
| | - Gema Pereira-Caro
- Department of Food and Health, IFAPA-Alameda del Obispo, Córdoba, Spain
| | - Gina Borges
- Polyphenol Bio Ltd., 9/47, Partickhill Road, Glasgow G11 5AB, United Kingdom
| | - Alan Crozier
- Department of Chemistry, King Saud University, Riyadh 11451, Saudi Arabia; Department of Nutrition, University of California, Davis, CA 95616-5270, United States
| | - Olof Olsson
- Department of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100 Lund, Sweden; CropTailorAB, c/o Department of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100 Lund, Sweden
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Multari S, Pihlava JM, Ollennu-Chuasam P, Hietaniemi V, Yang B, Suomela JP. Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat ( Avena sativa L) from Finland. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2900-2908. [PMID: 29478323 PMCID: PMC6150692 DOI: 10.1021/acs.jafc.7b05726] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 02/20/2018] [Accepted: 02/24/2018] [Indexed: 06/08/2023]
Abstract
Finland is the second largest oat producer in Europe. Despite the existing knowledge of phenolics in oat, there is little information on the phenolic composition of oats from Finland. The aim of the study was to investigate the concentrations of free and bound phenolic acids, as well as avenanthramides in eight Finnish cultivars of husked oat ( Avena sativa L.). Seven phenolic acids and one phenolic aldehyde were identified, including, in decreasing order of abundance: p-coumaric, ferulic, cinnamic, syringic, vanillic, 2,4-dihydroxybenzoic, and o-coumaric acids and syringaldehyde. Phenolic acids were mostly found as bound compounds. Significant varietal differences ( p < 0.05) were observed in the cumulative content of phenolic acids, with the lowest level found in cv. 'Viviana' (1202 ± 52.9 mg kg-1) and the highest in cv. 'Akseli' (1687 ± 80.2 mg kg-1). Avenanthramides (AVNs) 2a, 2p, and 2f were the most abundant. Total AVNs levels ranged from 26.7 ± 1.44 to 185 ± 12.5 mg kg-1 in cv. 'Avetron' and 'Viviana', respectively.
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Affiliation(s)
- Salvatore Multari
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Vatselankatu 2, FI-20014 Turku, Finland
| | | | - Priscilla Ollennu-Chuasam
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Vatselankatu 2, FI-20014 Turku, Finland
| | - Veli Hietaniemi
- Natural Resources Institute
Finland (Luke), FI-31600 Jokioinen, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Vatselankatu 2, FI-20014 Turku, Finland
| | - Jukka-Pekka Suomela
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Vatselankatu 2, FI-20014 Turku, Finland
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