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Jorgensen R, Arul Arasan TS, Srkalovic MB, Van Antwerp C, Ng PKW, Gangur V. Glutenin from the Ancient Wheat Progenitor Is Intrinsically Allergenic as It Can Clinically Sensitize Mice for Systemic Anaphylaxis by Activating Th2 Immune Pathway. Int J Mol Sci 2024; 25:7324. [PMID: 39000431 PMCID: PMC11242169 DOI: 10.3390/ijms25137324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/24/2024] [Accepted: 06/27/2024] [Indexed: 07/16/2024] Open
Abstract
Wheat allergy is a major type of food allergy with the potential for life-threatening anaphylactic reactions. Common wheat, Triticum aestivum (hexaploid, AABBDD genome), was developed using tetraploid wheat (AABB genome) and the ancient diploid wheat progenitor (DD genome)-Aegilops tauschii. The potential allergenicity of gluten from ancient diploid wheat is unknown. In this study, using a novel adjuvant-free gluten allergy mouse model, we tested the hypothesis that the glutenin extract from this ancient wheat progenitor will be intrinsically allergenic in this model. The ancient wheat was grown, and wheat berries were used to extract the glutenin for testing. A plant protein-free colony of Balb/c mice was established and used in this study. The intrinsic allergic sensitization potential of the glutenin was determined by measuring IgE response upon transdermal exposure without the use of an adjuvant. Clinical sensitization for eliciting systemic anaphylaxis (SA) was determined by quantifying the hypothermic shock response (HSR) and the mucosal mast cell response (MMCR) upon intraperitoneal injection. Glutenin extract elicited a robust and specific IgE response. Life-threatening SA associated and a significant MMCR were induced by the glutenin challenge. Furthermore, proteomic analysis of the spleen tissue revealed evidence of in vivo Th2 pathway activation. In addition, using a recently published fold-change analysis method, several immune markers positively and negatively associated with SA were identified. These results demonstrate for the first time that the glutenin from the ancient wheat progenitor is intrinsically allergenic, as it has the capacity to elicit clinical sensitization for anaphylaxis via activation of the Th2 pathway in vivo in mice.
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Affiliation(s)
- Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Tamil Selvan Arul Arasan
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Maya Blanka Srkalovic
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Chris Van Antwerp
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Venu Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
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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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Koksel H, Tekin-Cakmak ZH, Oruc S, Kilic G, Ozkan K, Cetiner B, Sagdic O, Sestili F, Jilal A. A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour. Foods 2024; 13:326. [PMID: 38275693 PMCID: PMC10814883 DOI: 10.3390/foods13020326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.
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Affiliation(s)
- Hamit Koksel
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (G.K.); (K.O.)
| | - Zeynep Hazal Tekin-Cakmak
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye; (Z.H.T.-C.); (O.S.)
| | - Sena Oruc
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Acibadem University, İstanbul 34752, Türkiye;
| | - Gozde Kilic
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (G.K.); (K.O.)
| | - Kubra Ozkan
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Türkiye; (G.K.); (K.O.)
| | - Buket Cetiner
- Department of Quality and Technology, Field Crops Central Research Institute, Ankara 06170, Türkiye;
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Türkiye; (Z.H.T.-C.); (O.S.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Abderrazek Jilal
- National Institute for Agricultural Research Morocco (INRAM), Rabat P.O. Box 415, Morocco;
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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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Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food Res Int 2023; 173:113425. [PMID: 37803764 DOI: 10.1016/j.foodres.2023.113425] [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: 05/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.
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Affiliation(s)
- Richa Arora
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo, Lorena SP 12.602-810, Brazil.
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Huertas-García AB, Guzmán C, Ibba MI, Rakszegi M, Sillero JC, Alvarez JB. Processing and Bread-Making Quality Profile of Spanish Spelt Wheat. Foods 2023; 12:2996. [PMID: 37627995 PMCID: PMC10453461 DOI: 10.3390/foods12162996] [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: 07/07/2023] [Revised: 08/04/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from Spain, together with nine common wheat cultivars and one modern spelt (cv. Anna Maria) were grown during a period of two years in Andalucia (southern Spain). In each, several traits were measured in to evaluate their milling, processing, and end-use quality (bread-making). The comparison between species suggested that, in general, spelt and common wheat showed differences for most of the measured traits; on average, spelt genotypes had softer grains, higher protein content (14.3 vs. 11.9%) and gluten extensibility (alveograph P/L 0.5 vs. 1.8), and lower gluten strength (alveograph W 187 vs. 438 × 10-4 J). In the baking test, both species showed similar values. Nevertheless, the analysis of this set of spelt genotypes showed a wide range for all measured traits, with higher values than common wheat in some spelt genotypes for some traits. This opens up the possibility of using these materials in future breeding programs, to develop either new spelt or common wheat cultivars.
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Affiliation(s)
- Ana Belén Huertas-García
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
| | - Maria Itria Ibba
- Global Wheat Program, International Maize and Wheat Improvement Center (CIMMYT), Apdo Postal 6-641, Mexico DF, Mexico;
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Brunszvik u. 2, 2462 Martonvásár, Hungary;
| | | | - Juan B. Alvarez
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain; (A.B.H.-G.); (J.B.A.)
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Ramedani N, Seidita A, Asri N, Azimirad M, Yadegar A, Jahani-Sherafat S, Sharifan A, Mansueto P, Carroccio A, Rostami-Nejad M. The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses. Nutrients 2023; 15:2769. [PMID: 37375673 DOI: 10.3390/nu15122769] [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: 04/27/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
BACKGROUND Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. METHODS Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-β were evaluated using ELISA and qRT-PCR methods. RESULTS According to our findings, fermenting wheat dough with a mix of B. longum, L. acidophilus, and L. plantarum for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (p = 0.004), IL-17A (p = 0.004), and IFN-γ (p = 0.01) mRNA, as well as decreased IL-6 (p = 0.006) and IFN-γ (p = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (p = 0.001) and IFN-γ (p = 0.003) mRNA, as well as reduced levels of IL-6 (p = 0.002) and IFN-γ (p < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (p < 0.0001) and TGF-β (p < 0.0001) mRNA. CONCLUSIONS 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients.
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Affiliation(s)
- Najmeh Ramedani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 9311634719, Iran
| | - Aurelio Seidita
- Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, Italy
| | - Nastaran Asri
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, Iran
| | - Masoumeh Azimirad
- Foodborne and Waterborne Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, Iran
| | - Abbas Yadegar
- Foodborne and Waterborne Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, Iran
| | - Somayeh Jahani-Sherafat
- Laser Application in Medical Sciences Research Center, Shahid Beheshti University of Medical Sciences, Tehran 1416634793, Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 9311634719, Iran
| | - Pasquale Mansueto
- Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, Italy
| | - Antonio Carroccio
- Department of Health Promotion Sciences, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE), University of Palermo, 90127 Palermo, Italy
| | - Mohammad Rostami-Nejad
- Celiac Disease and Gluten Related Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran 1985717411, Iran
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Shamanin VP, Tekin-Cakmak ZH, Karasu S, Pototskaya IV, Shepelev SS, Chursin AS, Morgounov AI, Sagdic O, Koksel H. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats. PLANTS (BASEL, SWITZERLAND) 2023; 12:2301. [PMID: 37375926 DOI: 10.3390/plants12122301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/06/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023]
Abstract
In this study, 21 synthetic hexaploid wheat samples were analyzed and compared for phenolic content (the Folin-Ciocalteu method), phenolic compositions, and antioxidant activity (DPPH, ABTS, and CUPRAC). The aim of the study was to determine the phenolic content and antioxidant activity of synthetic wheat lines developed from Ae. Tauschii, which has a wide genetic diversity, to be used in breeding programs for developing new varieties with better nutritional properties. Bound, free, and total phenolic contents (TPCs) of wheat samples were determined as 145.38-258.55 mg GAE/100 g wheat, 188.19-369.38 mg GAE/100 g wheat, and 333.58-576.93 mg GAE/100 g wheat, respectively. Phenolic compositions were detected by the HPLC system. Gallic acid was found in the highest concentrations in free fractions, whereas gallic, p-coumaric acid, and chlorogenic acid were generally found in the highest concentrations in bound fractions of the synthetic hexaploid wheat samples. The antioxidant activities (AA%) of the wheat samples were evaluated by the DPPH assay. AA% in the free extracts of the synthetic red wheat samples ranged from 33.0% to 40.5%, and AA% values in the bound extracts of the synthetic hexaploid wheat samples varied between 34.4% and 50.6%. ABTS and CUPRAC analyses were also used to measure antioxidant activities. The ABTS values of the free and bound extracts and total ABTS values of the synthetic wheat samples ranged from 27.31 to 123.18, 61.65 to 263.23, and 93.94 to 308.07 mg TE/100 g, respectively. The corresponding CUPRAC values of the synthetic wheats were between 25.78-160.94, 75.35-308.13, and 107.51-364.79 mg TE/100 g. This study revealed that synthetic hexaploid wheat samples are valuable resources for breeding programs for developing new wheat varieties with higher concentrations and better compositions of health-beneficial phytochemicals. The samples w1 (Ukr.-Od. 1530.94/Ae. squarrosa (629)), w18 (Ukr.-Od. 1530.94/Ae. squarrosa (1027)), and w20 (Ukr.-Od. 1530.94/Ae. squarrosa (392)) can be used as a genetic resource in breeding programs to enhance the nutritional quality of wheat.
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Affiliation(s)
- Vladimir P Shamanin
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Zeynep H Tekin-Cakmak
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Turkey
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
| | - Inna V Pototskaya
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Sergey S Shepelev
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Alexandr S Chursin
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Alexey I Morgounov
- Science Department, S. Seifullin Kazakh Agrotechnical University, Astana 010011, Kazakhstan
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
| | - Hamit Koksel
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Turkey
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Abulfaraj AA. Relationships between some transcription factors and concordantly expressed drought stress-related genes in bread wheat. Saudi J Biol Sci 2023; 30:103652. [PMID: 37206446 PMCID: PMC10189290 DOI: 10.1016/j.sjbs.2023.103652] [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: 01/31/2023] [Revised: 03/18/2023] [Accepted: 04/09/2023] [Indexed: 05/21/2023] Open
Abstract
The challenge of climate change makes it mandatory to improve tolerance to drought stress in bread wheat (Triticum aestivum) via biotechnological approaches. Drought stress experiment was conducted followed by RNA-Seq analysis for leaves of two wheat cultivars namely Giza 168 and Gemmiza 10 with contrasting genotypes. Expression patterns of the regulated stress-related genes and concordantly expressed TFs were detected, then, validated via qPCR for two loss-of-function mutants in Arabidopsis background harboring mutated genes analogue to those in wheat. Drought-stress related genes were searched for concordantly expressed TFs and a total of eight TFs were shown to coexpress with 14 stress-related genes. Among these genes, one TF belongs to the zinc finger protein CONSTANS family and proved via qPCR to drive expression of a gene encoding a speculative TF namely zinc transporter 3-like and two other stress related genes encoding tryptophan synthase alpha chain and asparagine synthetase. Known functions of the two TFs under drought stress complement those of the two concordantly expressed stress-related genes, thus, it is likely that they are related. This study highlights the possibility to utilize metabolic engineering approaches to decipher and incorporate existing regulatory frameworks under drought stress in future breeding programs of bread wheat.
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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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11
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Skendi A, Papageorgiou M, Irakli M, Stefanou S. Greek Landrace Flours Characteristics and Quality of Dough and Bread. Foods 2023; 12:foods12081618. [PMID: 37107411 PMCID: PMC10137627 DOI: 10.3390/foods12081618] [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: 02/27/2023] [Revised: 03/20/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples were analyzed, of which, nine originated from the organic farming of five Greek landraces (one einkorn, one emmer, two durum, and one soft wheat) and a commercial organically grown emmer cultivar. Two commercial conventional flours of 70% and 100% extraction rate were examined for comparison purposes. Chemical composition, micronutrients, phenolic profile, and quantification, and antioxidant activity of all samples were determined. Moreover, dough rheology and breadmaking quality were studied; Flours from local landraces were higher in micronutrients, phenolic content, and antioxidant activity than the commercial samples. The 90% extraction flour of the landrace, besides the highest protein content (16.62%), exhibited the highest content of phenolic acids (19.14 μg/g of flour), whereas the commercial refined emmer flour was the lowest (5.92 μg/g of flour). The same milling of the einkorn landrace also showed a higher specific volume (1.9 mL/g vs. 1.7 mL/g) and lower bread crumb firmness than the whole meal commercial emmer sample (33.0 N vs. 44.9 N). The results of this study showed that the examined Greek wheat landraces could be considered as a possible source of microelements, phenolics, and antioxidants with a beneficial effect in human health, and by using an appropriate breadmaking procedure, they could produce high-quality breads.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
| | - Maria Irakli
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization-Dimitra, Thermi, GR-57001 Thessaloniki, Greece
| | - Stefanos Stefanou
- Department of Agriculture, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
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12
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Afzal M, Sielaff M, Distler U, Schuppan D, Tenzer S, Longin CFH. Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential. NPJ Sci Food 2023; 7:9. [PMID: 36966156 PMCID: PMC10039927 DOI: 10.1038/s41538-023-00188-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 03/06/2023] [Indexed: 03/27/2023] Open
Abstract
Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profiles should be of high importance for stakeholders along the wheat supply chain. We applied liquid chromatography-tandem mass spectrometry-based proteomics to establish the flour reference proteome for five wheat species, ancient to modern, each based on 10 cultivars grown in three diverse environments. We identified at least 2540 proteins in each species and a cluster analyses clearly separated the species based on their proteome profiles. Even more, >50% of proteins significantly differed between species - many of them implicated in products' quality, grain-starch synthesis, plant stress regulation and proven or potential allergic reactions in humans. Notably, the expression of several important wheat proteins was found to be mainly driven by genetics vs. environmental factors, which enables selection and refinement of improved cultivars for the wheat supply chain as long as rapid test methods will be developed. Especially einkorn expressed 5.4 and 7.2-fold lower quantities of potential allergens and immunogenic amylase trypsin inhibitors, respectively, than common wheat, whereas potential allergen content was intermediate in tetraploid wheat species. This urgently warrants well-targeted clinical studies, where the developed reference proteomes will help to design representative test diets.
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Affiliation(s)
- Muhammad Afzal
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany
| | - Malte Sielaff
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - Ute Distler
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - Detlef Schuppan
- Institute of Translational Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
- Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, 330 Brookline Avenue, Boston, MA, 02215, USA
| | - Stefan Tenzer
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany.
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Breeding Bread-Making Wheat Varieties for Organic Farming Systems: The Need to Target Productivity, Robustness, Resource Use Efficiency and Grain Quality Traits. Foods 2023; 12:foods12061209. [PMID: 36981136 PMCID: PMC10048768 DOI: 10.3390/foods12061209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/29/2023] [Accepted: 02/27/2023] [Indexed: 03/16/2023] Open
Abstract
Agronomic protocols (rotation, tillage, fertilization and crop protection) commonly used in organic and conventional crop production differ significantly and there is evidence that modern varieties developed for conventional high-input farming systems do not have the combination of traits required for optimum performance in organic farming systems. Specifically, there is evidence that prohibition on the use of water-soluble, mineral N, P and K fertilizers and synthetic pesticide inputs in organic farming results in a need to revise both breeding and selection protocols. For organic production systems, the focus needs to be on the following: (i) traits prioritized by organic farmers such as high nutrient use efficiency from organic fertilizer inputs, competitiveness against weeds, and pest and disease resistance, (ii) processing quality parameters defined by millers and bakers and (iii) nutritional quality parameters demanded by organic consumers. In this article, we review evidence from variety trials and factorial field experiments that (i) studied to what extent there is a need for organic farming focused breeding programs, (ii) investigated which traits/trait combinations should be targeted in these breeding programs and/or (iii) compared the performance of modern varieties developed for the conventional sector with traditional/older varieties favored by organic farmers and/or new varieties developed in organic farming focused breeding programs. Our review focuses on wheat because there have been organic and/or low-input farming focused wheat breeding programs for more than 20 years in Europe, which has allowed the performance of varieties/genotypes from organic/low-input and conventional farming focused breeding programs to be compared.
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14
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Vasileva A, Durakova A, Georgiev K, Kalaydzhiev H, Dimitrova-Dicheva M, Goranova Z. Einkorn (Triticum monococcum L.) and nectarine flour mixture - antioxidant activity, microbiological and sorption characteristics. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235803001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The current paper presents the initial scientific research on a new enriched flour mixture with nectarine powder, comprising physicochemical parameters, antioxidant capacity, microbiological load, and sorption characteristics data. A mixture of 70% Einkorn flour and 30% fruit powder of Bulgarian origin as a functional food supplement was blended. The presence of bioactive components was proved by the in vitro analysis of antioxidant activity through DPPH, ABTS, FRAP, and CUPRAC methods. The microbiological indicators, the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci and coliforms, were within the permissible norms and no presence of pathogenic microorganisms, were detected in the flour mixture. Adsorption and desorption processes were studied at 10, 25 and 40°C and aw = 0.112-0.868 following static gravimetric methods. The obtained S-shaped equilibrium sorption isotherms confirm the constant trend that with increasing equilibrium moisture content, the temperature decreases in conditions of constant water activity. Based on the obtained sorption capacity data, a calculation of the monolayer moisture content was made using the linearization of the BET model. One of the modified three-parametric models of Oswin, Halsey, Henderson, and Chung-Pfost was selected as a suitable model for describing all sorption isotherms.
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15
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Vincent D, Bui A, Ezernieks V, Shahinfar S, Luke T, Ram D, Rigas N, Panozzo J, Rochfort S, Daetwyler H, Hayden M. A community resource to mass explore the wheat grain proteome and its application to the late-maturity alpha-amylase (LMA) problem. Gigascience 2022; 12:giad084. [PMID: 37919977 PMCID: PMC10627334 DOI: 10.1093/gigascience/giad084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/02/2023] [Accepted: 09/19/2023] [Indexed: 11/04/2023] Open
Abstract
BACKGROUND Late-maturity alpha-amylase (LMA) is a wheat genetic defect causing the synthesis of high isoelectric point alpha-amylase following a temperature shock during mid-grain development or prolonged cold throughout grain development, both leading to starch degradation. While the physiology is well understood, the biochemical mechanisms involved in grain LMA response remain unclear. We have applied high-throughput proteomics to 4,061 wheat flours displaying a range of LMA activities. Using an array of statistical analyses to select LMA-responsive biomarkers, we have mined them using a suite of tools applicable to wheat proteins. RESULTS We observed that LMA-affected grains activated their primary metabolisms such as glycolysis and gluconeogenesis; TCA cycle, along with DNA- and RNA- binding mechanisms; and protein translation. This logically transitioned to protein folding activities driven by chaperones and protein disulfide isomerase, as well as protein assembly via dimerisation and complexing. The secondary metabolism was also mobilized with the upregulation of phytohormones and chemical and defence responses. LMA further invoked cellular structures, including ribosomes, microtubules, and chromatin. Finally, and unsurprisingly, LMA expression greatly impacted grain storage proteins, as well as starch and other carbohydrates, with the upregulation of alpha-gliadins and starch metabolism, whereas LMW glutenin, stachyose, sucrose, UDP-galactose, and UDP-glucose were downregulated. CONCLUSIONS To our knowledge, this is not only the first proteomics study tackling the wheat LMA issue but also the largest plant-based proteomics study published to date. Logistics, technicalities, requirements, and bottlenecks of such an ambitious large-scale high-throughput proteomics experiment along with the challenges associated with big data analyses are discussed.
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Affiliation(s)
- Delphine Vincent
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - AnhDuyen Bui
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Vilnis Ezernieks
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Saleh Shahinfar
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Timothy Luke
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Doris Ram
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
| | - Nicholas Rigas
- Agriculture Victoria Research, Grains Innovation Park, Horsham, VIC 3400, Australia
| | - Joe Panozzo
- Agriculture Victoria Research, Grains Innovation Park, Horsham, VIC 3400, Australia
- Centre for Agricultural Innovation, University of Melbourne, Parkville, VIC 3010, Australia
| | - Simone Rochfort
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
- School of Applied Systems Biology, La Trobe University, Bundoora, VIC 3083, Australia
| | - Hans Daetwyler
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
- School of Applied Systems Biology, La Trobe University, Bundoora, VIC 3083, Australia
| | - Matthew Hayden
- Agriculture Victoria Research, AgriBio, Center Centre for AgriBioscience, Bundoora, VIC 3083, Australia
- School of Applied Systems Biology, La Trobe University, Bundoora, VIC 3083, Australia
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16
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Non-targeting metabolite profiling and chemometric approaches for the discrimination and authentication analyses of whole-wheat flours from Tunisian durum wheat landraces (Triticum turgidum ssp. durum). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01759-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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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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Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour. Foods 2022; 11:foods11182905. [PMID: 36141038 PMCID: PMC9498463 DOI: 10.3390/foods11182905] [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: 07/29/2022] [Revised: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of Triticum monococcum, namely cv Norberto and the free-threshing cv Hammurabi, were milled by ultra-fine milling process (micronization) to produce wholegrain spaghetti. Einkorn pasta was assessed in terms of technological and biochemical properties and cooking and sensorial quality and compared to durum wheat semolina pasta. Wholewheat einkorn pasta showed a threefold increase in total dietary fibre content as well as in total antioxidant capacity in comparison to the control. The level of resistant starch in cv Norberto resulted significantly higher respect to semolina and einkorn cv Hammurabi pasta. Despite the very weak einkorn gluten network, the sensory and instrumental assessment of pasta quality highlighted that einkorn spaghetti presented good sensorial properties related to their technological quality, in particular, for the overall judgment and firmness. Cultivar Hammurabi emerged as the preeminent compromise on the basis of technological performances together with chemical and sensorial aspects.
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19
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Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat. Foods 2022; 11:foods11162515. [PMID: 36010514 PMCID: PMC9407100 DOI: 10.3390/foods11162515] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/13/2022] [Accepted: 08/17/2022] [Indexed: 11/17/2022] Open
Abstract
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89-565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.
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Baldi S, Dinu M, Pagliai G, Colombini B, Di Gloria L, Curini L, Pallecchi M, Ramazzotti M, Bartolucci G, Benedettelli S, Amedei A, Sofi F. Effect of ancient wheat pasta on gut microbiota composition and bacteria-derived metabolites: A randomized controlled trial. Front Nutr 2022; 9:971666. [PMID: 35990344 PMCID: PMC9386222 DOI: 10.3389/fnut.2022.971666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/01/2022] [Indexed: 11/21/2022] Open
Abstract
Background and aim In recent years, many studies have suggested that ancient wheat products might have beneficial effects on cardiometabolic risk profile, but little is known about their effect on gut microbiota (GM). The aim of the present study was to evaluate whether a replacement diet with pasta made from ancient wheat (AD) could influence the GM composition and its metabolites' production compared to a replacement diet with pasta made from modern wheat (CD). Methods A randomized, double-blinded crossover trial with two intervention phases was conducted on 20 clinically healthy adults (9 females; 11 males; mean age 43.1 ± 12.5 years). Study participants were assigned to consume pasta made using semi-whole flour from organic wheat that was either from ancient or modern control wheat for 8 weeks in a random order. An 8-week washout period was implemented between the interventions. Stool samples were collected from all subjects at the beginning and at the end of each intervention period. GM composition, and short- (SCFAs) and medium- chain fatty acids (MCFAs) production was evaluated. Results Dietary interventions did not produce significant diversity in the GM composition at higher ranks (phylum, class, order and family), but only at genus level. In detail, the AD significantly (adj. p < 0.05) changed the abundance of Erysipelatoclostridium spp., Bacteroides_pectinophilus_group spp., CAG-873 spp., and Holdemanella spp. The CD significantly affected the abundance of Akkermansia spp., CAG-873 spp., Hungatella spp., Lachnospiraceae_UCG-008 spp., NK4A214_group spp., Frisingicoccus spp., Megasphaera spp., Synergistes spp., and Tyzzerella spp. Regarding the production of SCFAs and MCFAs, AD resulted in a significant increase of fecal acetic (+0.7%), isobutyric (+30.1%), 2-methylbutyric (+64.2%), and isovaleric (+22.5%) acids. On the other hand, CD resulted in increased levels of isobutyric (+71.4%), 2-methylbutyric (+116.2%), isovaleric (+99%), and valeric (+21.4%) acids, and a reduction of butyric (-31.6%) and hexanoic (-66.4%) acids. Conclusion A short-term replacement diet with both ancient and modern wheat pasta determined significant changes in GM composition at the genus level but notably the AD resulted in a greater beneficial impact on anti-inflammatory SCFAs.
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Affiliation(s)
- Simone Baldi
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Monica Dinu
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Barbara Colombini
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Leandro Di Gloria
- Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, University of Florence, Florence, Italy
| | - Lavinia Curini
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Marco Pallecchi
- Department of Neurosciences, Psychology, Drug Research and Child Health, University of Florence, Florence, Italy
| | - Matteo Ramazzotti
- Department of Biomedical, Experimental and Clinical Sciences “Mario Serio”, University of Florence, Florence, Italy
| | - Gianluca Bartolucci
- Department of Neurosciences, Psychology, Drug Research and Child Health, University of Florence, Florence, Italy
| | - Stefano Benedettelli
- Department of Agrifood Production and Environmental Sciences, University of Florence, Florence, Italy
| | - Amedeo Amedei
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
- Interdisciplinary Internal Medicine Unit, Careggi University Hospital, Florence, Italy
| | - Francesco Sofi
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
- Unit of Clinical Nutrition, Careggi University Hospital, Florence, Italy
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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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22
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Brouns F, Geisslitz S, Guzman C, Ikeda TM, Arzani A, Latella G, Simsek S, Colomba M, Gregorini A, Zevallos V, Lullien‐Pellerin V, Jonkers D, Shewry PR. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? NUTR BULL 2022; 47:157-167. [PMID: 35915783 PMCID: PMC9322029 DOI: 10.1111/nbu.12551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/02/2022] [Accepted: 04/04/2022] [Indexed: 12/14/2022]
Abstract
Popular media messaging has led to increased public perception that gluten‐containing foods are bad for health. In parallel, ‘ancient grains’ have been promoted with claims that they contain less gluten. There appears to be no clear definition of ‘ancient grains’ but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is present in all wheat grains and all can induce coeliac disease (CD) in genetically susceptible individuals. Analyses of ‘ancient’ and ‘modern’ wheats show that the protein content of modern bread wheat (Triticum aestivum) has decreased over time while the starch content increased. In addition, it was shown that, compared to bread wheat, ancient wheats contain more protein and gluten and greater contents of many CD‐active epitopes. Consequently, no single wheat type can be recommended as better for reducing the risks of or mitigating the severity of CD. An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non‐gluten proteins. A significant overlap of symptoms with those of CD, IBS and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that ‘ancient’ wheat types are preferred for health and better tolerance.
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Affiliation(s)
- Fred Brouns
- NUTRIM‐School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht The Netherlands
| | - Sabrina Geisslitz
- Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
| | - Carlos Guzman
- ETSIAM Edificio Gregor Mendel Universidad de Córdoba Córdoba Spain
| | - Tatsuya M. Ikeda
- Western Region Agricultural Research Centre National Agriculture and Food Research Organization (NAR0) Hiroshima Japan
| | - Ahmad Arzani
- College of Agriculture Isfahan University of Technology Isfahan Iran
| | - Giovanni Latella
- Gastroenterology, Hepatology and Nutrition Division University of L’Aquila L’Aquila Italy
| | | | | | | | | | | | - Daisy Jonkers
- NUTRIM School for Nutrition and Translational Research in Metabolism Maastricht University Maastricht The Netherlands
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Purified Clinoptilolite-Tuff as an Efficient Sorbent for Gluten Derived from Food. Int J Mol Sci 2022; 23:ijms23095143. [PMID: 35563533 PMCID: PMC9101028 DOI: 10.3390/ijms23095143] [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: 04/15/2022] [Revised: 04/29/2022] [Accepted: 05/02/2022] [Indexed: 12/21/2022] Open
Abstract
Various gluten-related diseases (celiac disease, wheat allergy, gluten sensitivity) are known and their incidence is growing. Gluten is a specific type of plant storage protein that can impair the health of gluten-prone persons following consumption, depending on the origin. The most severe effects are induced by wheat, barley, and rye. The only treatment is based on the absolute avoidance of those foods, as even traces might have severe effects on human well-being. With the goal of binding gluten impurities after ingestion, an in vitro setting was created. A special processed kind of zeolite, purified clinoptilolite-tuff (PCT), was implemented as an adsorber of gluten derived from different origins. Zeolites are known for their excellent sorption capacities and their applications in humans and animals have been studied for a long time. Tests were also performed in artificial gastric and intestinal fluids, and the adsorption capacity was determined via a certified validated method (ELISA). Depending on the kind of gluten source, 80–130 µg/mg of gluten were bound onto PCT. Hence, purified clinoptilolite-tuff, which was successfully tested for wheat, barley, and rye, proved to be suitable for the adsorption of gluten originating from different kinds of crops. This result might form the basis for an expedient human study in the future.
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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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25
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Kulathunga J, Simsek S. Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Birinyi Z, Réder D, Diós Á, Korponay-Szabó IR, Hunyadi-Gulyás É, Florides CG, Juhász A, Gell G. Immunoanalytic investigation of grain proteins antigenic for celiac disease patients in an einkorn collection. Food Chem 2022; 371:131148. [PMID: 34808760 DOI: 10.1016/j.foodchem.2021.131148] [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: 01/15/2021] [Revised: 08/10/2021] [Accepted: 09/13/2021] [Indexed: 11/30/2022]
Abstract
Our study focuses on the complex characterization of a wild and cultivated einkorn collection of the Cereal Gene Bank of Agriculture Research Institute in Hungary, using proteomics, immune analytics and bioinformatics analyses. In a serological ELISA pre-screen of 208 different Triticum monococcum L. ssp. monococcum and Triticum monococcum L. ssp. aegilopoides genotypes with celiac disease samples high diversity was observed in the immune response. Based on the immune analytic results, four genotypes with significantly reduced immune reactivity were selected for detailed proteomics characterization. Our results confirm the benefits of high-throughput/large-scale pre-screening and the use of a complex examination platform to get relevant information about the genetic diversity of celiac disease-relevant proteins in the analyzed einkorn genotypes. These genotypes cannot be incorporated into the daily diet of celiac patients; however, they may represent candidates - especially in combination with enzymatic treatments - to improve the lifestyle of individuals suffering from other clinical conditions like non-celiac wheat sensitivity.
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Affiliation(s)
- Zsófia Birinyi
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, Eötvös Loránd Research Network, Martonvásár, HU 2462, Hungary; Doctoral School of Biology, Institute of Biology, ELTE Eötvös Loránd University, Budapest, Hungary
| | - Dalma Réder
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, Eötvös Loránd Research Network, Martonvásár, HU 2462, Hungary; Doctoral School of Biology, Institute of Biology, ELTE Eötvös Loránd University, Budapest, Hungary
| | - Ádám Diós
- Department of Pediatrics, Faculty of Medicine and Clinical Center, University of Debrecen, Debrecen, HU 4032, Hungary; Doctoral School of Molecular Cell and Immune Biology, University of Debrecen, HU 4032, Debrecen, Hungary
| | - Ilma R Korponay-Szabó
- Department of Pediatrics, Faculty of Medicine and Clinical Center, University of Debrecen, Debrecen, HU 4032, Hungary; Coeliac Disease Center, Heim Pál National Paediatric Institute, Budapest, HU 1089, Hungary
| | - Éva Hunyadi-Gulyás
- Laboratory of Proteomics Research, Biological Research Centre (BRC), Eötvös Loránd Research Network (ELKH), Szeged, HU 6726, Hungary
| | | | - Angéla Juhász
- Edith Cowan University, School of Science, 270 Joondalup Drive, 6027 Joondalup, Western Australia.
| | - Gyöngyvér Gell
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, Eötvös Loránd Research Network, Martonvásár, HU 2462, Hungary; Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, HU 1111, Hungary.
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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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28
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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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29
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Kaur P, Singh Sandhu K, Singh Purewal S, Kaur M, Kumar Singh S. Rye: A wonder crop with industrially important macromolecules and health benefits. Food Res Int 2021; 150:110769. [PMID: 34865784 DOI: 10.1016/j.foodres.2021.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
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Affiliation(s)
- Pinderpal Kaur
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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30
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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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31
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Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties. Molecules 2021; 26:molecules26227033. [PMID: 34834126 PMCID: PMC8623549 DOI: 10.3390/molecules26227033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/06/2021] [Accepted: 11/19/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sn' and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10-4 Pa and 0.644 × 10-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.
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Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes. Foods 2021; 10:foods10092221. [PMID: 34574331 PMCID: PMC8465557 DOI: 10.3390/foods10092221] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 02/03/2023] Open
Abstract
Pasta is a staple food of the Mediterranean Diet, and it is traditionally made of durum wheat semolina. In Sicily, durum wheat production and its transformation into semolina, bread, and pasta are well-developed economic sectors. For pasta, there is a wide supply of commercial brands, whether coming from conventional industrial manufacturing or from medium to small and local handcrafted production. Both conventional durum wheat and local durum wheat landraces, such as Timilia and Russello, are used for pasta production, but local landraces are, for the most, transformed into handcrafted pasta. The market of local landraces durum wheat pasta has risen in recent decades, in Sicily and in Italy as well, boosted by a perceived high nutritional and healthy value of these wheat derivatives. In particular, a popular and scientifically unproven idea suggests that a reduced glycemic response might be elicited by these pasta landraces. Therefore, to test this hypothesis, the main objective of the present study was the evaluation of the glycemic index (GI) of four samples of Timilia and Russello handcrafted pasta and two samples of conventional durum wheat pasta. The study enrolled fourteen healthy weight male and female volunteers aged from 18 to 46; eight test sessions were performed twice a week, every session testing a pasta sample (six sessions) or the glucose solution chosen as reference food (two sessions). The standard methodology for GI measurement was followed during each step of the study. The six tested pasta samples were characterized regarding their composition (protein, fiber, and starch content) and their whole production processes (milling method and milling diagram of flour or semolina, drying temperature, and diagram of pasta shape). The six tested pasta samples showed GI values ranging from low (34.1) to intermediate (63.1). Timilia and Russello pasta are the first GI calculations available. The two samples made of conventional grains showed lower values of GI (34.1 and 37.8). The results do not support the popular idea of a reduced glycemic response elicited by Timilia and Russello wheat landrace pasta; the tested samples showed GI values in the range of 56.2 to 63.1. However, some consideration should be made of factors other than wheat varieties and related to production processes that may have affected the final GIs of the pastas. Even if the study is not designed to discriminate among factors related to wheat varieties or processes used to produce different pasta, it is a preliminary step in the characterization of the healthy potential of the local wheat landraces, popularly called ancient grain. A future implementation of the local wheat landraces supply chain should pay attention to all the factors above, from a better seed identity certification to the production process in order to further improve the healthy value of these staples of the Mediterranean Diet.
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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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Halstead-Nussloch G, Tanaka T, Copetti D, Paape T, Kobayashi F, Hatakeyama M, Kanamori H, Wu J, Mascher M, Kawaura K, Shimizu KK, Handa H. Multiple Wheat Genomes Reveal Novel Gli-2 Sublocus Location and Variation of Celiac Disease Epitopes in Duplicated α-Gliadin Genes. FRONTIERS IN PLANT SCIENCE 2021; 12:715985. [PMID: 34539709 PMCID: PMC8446623 DOI: 10.3389/fpls.2021.715985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 08/12/2021] [Indexed: 05/28/2023]
Abstract
The seed protein α-gliadin is a major component of wheat flour and causes gluten-related diseases. However, due to the complexity of this multigene family with a genome structure composed of dozens of copies derived from tandem and genome duplications, little was known about the variation between accessions, and thus little effort has been made to explicitly target α-gliadin for bread wheat breeding. Here, we analyzed genomic variation in α-gliadins across 11 recently published chromosome-scale assemblies of hexaploid wheat, with validation using long-read data. We unexpectedly found that the Gli-B2 locus is not a single contiguous locus but is composed of two subloci, suggesting the possibility of recombination between the two during breeding. We confirmed that the number of immunogenic epitopes among 11 accessions varied. The D subgenome of a European spelt line also contained epitopes, in agreement with its hybridization history. Evolutionary analysis identified amino acid sites under diversifying selection, suggesting their functional importance. The analysis opens the way for improved grain quality and safety through wheat breeding.
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Affiliation(s)
- Gwyneth Halstead-Nussloch
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
| | - Tsuyoshi Tanaka
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
- Research Center for Advanced Analysis, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Dario Copetti
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Molecular Plant Breeding, Institute of Agricultural Sciences, ETH Zürich, Zurich, Switzerland
| | - Timothy Paape
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Brookhaven National Laboratory, Upton, NY, United States
| | - Fuminori Kobayashi
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Masaomi Hatakeyama
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Functional Genomics Center Zurich, Zurich, Switzerland
| | - Hiroyuki Kanamori
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Jianzhong Wu
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
| | - Martin Mascher
- Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), Gatersleben, Germany
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany
| | - Kanako Kawaura
- Kihara Institute for Biological Research, Yokohama City University, Yokohama, Japan
| | - Kentaro K. Shimizu
- Department of Evolutionary Biology and Environmental Studies, University of Zurich, Zurich, Switzerland
- Kihara Institute for Biological Research, Yokohama City University, Yokohama, Japan
| | - Hirokazu Handa
- Institute of Crop Science, National Agriculture and Food Research Organization, Tsukuba, Japan
- Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Kyoto, Japan
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Ma F, Baik BK. Influences of grain and protein characteristics on in vitro protein digestibility of modern and ancient wheat species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4578-4584. [PMID: 33474737 DOI: 10.1002/jsfa.11100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/12/2021] [Accepted: 01/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The resistance of proteins to gastrointestinal digestion contributes to their ability to act as allergens. Near-complete digestion of protein in wheat products is important with respect to avoiding the potential immunogenic effects of undigested peptides. Five modern US wheat classes (soft red winter, hard winter, hard red spring, club and durum) including 17 wheat varieties, as well as three ancient wheat classes (spelt, emmer and einkorn) including nine wheat varieties, were analyzed for kernel hardness (KH) and flour protein characteristics, in addition to in vitro protein digestibility (IVPD) of cooked flour, flour without albumins and globulins (FWOAG), gluten, albumins, and globulins, aiming to identify the factors influencing the protein digestibility of flour. RESULTS IVPDs of flour, FWOAG, gluten and albumins of wheat varieties ranged from 86.5% to 92.3%, 85.8% to 90.3%, 90.6% to 94.6% and 74.8% to 85.1%, respectively. The IVPD of gluten was significantly higher than the IVPDs of flour and FWOAG, indicating that non-protein components substantially affect protein digestibility. Significant differences were observed in IVPDs of flour and albumins among eight wheat classes, but not in the IVPDs of FWOAG, gluten and globulins. There were apparent differences in undigested protein bands and intensities of wheat classes with low and high flour IVPDs. KH and albumin proportion exhibited negative and positive relationships, respectively, with flour IVPD. CONCLUSION The results of the present study demonstrate that KH, non-protein components and albumin proportion have a major influence on protein digestion and need to be considered when developing wheat cultivars with higher protein digestibility.
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Affiliation(s)
- Fengyun Ma
- United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, OH, USA
- Department of Horticulture and Crop Science, The Ohio State University, Wooster, OH, USA
| | - Byung-Kee Baik
- United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, OH, USA
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Gao H, Jorgensen R, Raghunath R, Nagisetty S, Ng PKW, Gangur V. Creating hypo-/nonallergenic wheat products using processing methods: Fact or fiction? Compr Rev Food Sci Food Saf 2021; 20:6089-6115. [PMID: 34455695 DOI: 10.1111/1541-4337.12830] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 07/14/2021] [Accepted: 07/29/2021] [Indexed: 12/29/2022]
Abstract
Wheat allergy is a potentiallylife-threatening disease that affects millions of people around the world. Food processing has been shown to influence the allergenicity of wheat and other major foods. However, a comprehensive review evaluating whether or not food processing can be used to develop hypo-/nonallergenic wheat products is unavailable. There were three objectives for this study: (1) to critically evaluate the evidence on the effect of fermentation, thermal processing, and enzyme or acid hydrolysis on wheat allergenicity so as to identify the potential for and challenges of using these methods to produce hypo-/nonallergenic wheat products; (2) to identify the molecular effects of food processing needed to create such products; and (3) to map the concept questions for future research and development to produce hypo-/nonallergenic wheat products. We performed literature research using PubMed and Google Scholar databases with various combinations of keywords to generate the data to accomplish these objectives. We found that: (1) food processing significantly modulates wheat allergenicity; while some methods can reduce or even abolish the allergenicity, others can create mega allergens; and (2) fermentation and enzymatic hydrolysis hold the most potential to create novel hypo-/nonallergenic wheat products; however, preclinical validation and human clinical trials are currently lacking. We also identify five specific research concepts to advance the research to enable the creation of hypo-/nonallergenic wheat products for application in food, medical, and cosmetic industries.
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Affiliation(s)
- Haoran Gao
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Rajsri Raghunath
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Siddharth Nagisetty
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Perry K W Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Venu Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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Replacing Maize Grain with Ancient Wheat Lines By-Products in Organic Laying Hens’ Diet Affects Intestinal Morphology and Enzymatic Activity. SUSTAINABILITY 2021. [DOI: 10.3390/su13126554] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The effects of replacement of maize grain with ancient wheat by-products on intestinal morphometry and enzymatic activity in laying hens was studied. Eighty hens were divided into two groups (40 each, 8 replicates, 5 hens/replicate) fed two isoproteic and isoenergetic diets. In the treated group, part of the maize was replaced by a mix of ancient grains (AGs) middling, in a 50:50 ratio of Triticum aestivum L. var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The AG diet affected the weight of all the large intestine tracts, decreasing the weight of caeca (p < 0.01) and increasing those of colon (p < 0.01), rectum and cloaca (p < 0.05). Villus height in the AG group was higher (p < 0.01) than the control for the duodenum and jejunum, while for the ileum, the control group showed the highest values (p < 0.01). The submucosa thickness was higher (p < 0.01) in the control group for the duodenum and ileum, while the jejunum for the AG group showed the highest (p < 0.05) submucosa thickness. The crypts depth was higher (p < 0.01) in the control group for the duodenum and ileum. Enzyme activity was enhanced by AGs (p < 0.01) in the duodenum. Regarding the jejunum, sucrase-isomaltase and alkaline phosphatase had higher activity (p < 0.05 and p < 0.01, respectively) in the AG group. In the ileum, sucrase-isomaltase showed higher activity (p < 0.01) in the control group, while alkaline phosphatase showed the highest values (p < 0.05) in the AG group. Overall, results suggested that the dietary inclusion of AGs exerted positive effects in hens, showing an improved intestinal function.
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Tavoletti S, Pasquini M, Mozzon M, Servadio D, Merletti A, Mannozzi C, Foligni R. Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Di Francesco A, Cunsolo V, Saletti R, Svensson B, Muccilli V, De Vita P, Foti S. Quantitative Label-Free Comparison of the Metabolic Protein Fraction in Old and Modern Italian Wheat Genotypes by a Shotgun Approach. Molecules 2021; 26:molecules26092596. [PMID: 33946829 PMCID: PMC8124627 DOI: 10.3390/molecules26092596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 04/26/2021] [Accepted: 04/27/2021] [Indexed: 12/20/2022] Open
Abstract
Wheat represents one of the most important cereals for mankind. However, since wheat proteins are also the causative agent of several adverse reactions, during the last decades, consumers have shown an increasing interest in the old wheat genotypes, which are generally perceived as more "natural" and healthier than the modern ones. Comparison of nutritional value for modern and old wheat genotypes is still controversial, and to evaluate the real impact of these foods on human health comparative experiments involving old and modern genotypes are desirable. The nutritional quality of grain is correlated with its proteomic composition that depends on the interplay between the genetic characteristics of the plant and external factors related to the environment. We report here the label-free shotgun quantitative comparison of the metabolic protein fractions of two old Sicilian landraces (Russello and Timilia) and the modern variety Simeto, from the 2010-2011 and 2011-2012 growing seasons. The overall results show that Timilia presents the major differences with respect to the other two genotypes investigated. These differences may be related to different defense mechanisms and some other peculiar properties of these genotypes. On the other hand, our results confirm previous results leading to the conclusion that with respect to a nutritional value evaluation, there is a substantial equivalence between old and modern wheat genotypes. Data are available via ProteomeXchange with identifier <PXD024204>.
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Affiliation(s)
- Antonella Di Francesco
- Laboratory of Organic Mass Spectrometry, Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (A.D.F.); (R.S.); (V.M.); (S.F.)
| | - Vincenzo Cunsolo
- Laboratory of Organic Mass Spectrometry, Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (A.D.F.); (R.S.); (V.M.); (S.F.)
- Correspondence:
| | - Rosaria Saletti
- Laboratory of Organic Mass Spectrometry, Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (A.D.F.); (R.S.); (V.M.); (S.F.)
| | - Birte Svensson
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Søltofts Plads, Building 224, 2800 Kgs. Lyngby, Denmark;
| | - Vera Muccilli
- Laboratory of Organic Mass Spectrometry, Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (A.D.F.); (R.S.); (V.M.); (S.F.)
| | - Pasquale De Vita
- CREA Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122 Foggia, Italy;
| | - Salvatore Foti
- Laboratory of Organic Mass Spectrometry, Department of Chemical Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (A.D.F.); (R.S.); (V.M.); (S.F.)
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KİTİŞ YE, TEKİN M, AKAR T. The Allelopathic Effects of Turkish Hulled Wheat Lines on Germination of Amaranthus retroflexus L. and Lolium perenne L. Seeds. ULUSLARARASI TARIM VE YABAN HAYATI BILIMLERI DERGISI 2021. [DOI: 10.24180/ijaws.830616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Poole N, Donovan J, Erenstein O. Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health. FOOD POLICY 2021; 100:101976. [PMID: 32963420 PMCID: PMC7499093 DOI: 10.1016/j.foodpol.2020.101976] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/03/2020] [Accepted: 09/05/2020] [Indexed: 05/20/2023]
Abstract
Research linking agriculture and nutrition has evolved since the mid-20th century. The current focus is on child-stunting, dietary diversity and 'nutrient-rich' foods in recognition of the growing burdens of malnutrition and non-communicable diseases. This article concerns the global dietary and health contribution of major cereals, specifically maize and wheat, which are often considered not to be 'nutrient-rich' foods. Nevertheless, these cereals are major sources of dietary energy, of essential proteins and micronutrients, and diverse non-nutrient bioactive food components. Research on bioactives, and dietary fibre in particular, is somewhat 'siloed', with little attention paid by the agri-nutrition research community to the role of cereal bioactives in healthy diets, and the adverse health effects often arising through processing and manufacturing of cereals-based food products. We argue that the research agenda should embrace the whole nutritional contribution of the multiple dietary components of cereals towards addressing the triple burden of undernutrition, micronutrient malnutrition, overweight/obesity and non-communicable diseases. Agri-nutrition and development communities need to adopt a multidisciplinary and food systems research approach from farm to metabolism. Agriculture researchers should collaborate with other food systems stakeholders on nutrition-related challenges in cereal production, processing and manufacturing, and food waste and losses. Cereal and food scientists should also collaborate with social scientists to better understand the impacts on diets of the political economy of the food industry, and the diverse factors which influence local and global dietary transitions, consumer behavioural choices, dietary change, and the assessment and acceptance of novel and nutritious cereal-based products.
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Affiliation(s)
- Nigel Poole
- SOAS University of London, Russell Square, London WC1 0XG, UK
| | - Jason Donovan
- International Maize and Wheat Improvement Center (CIMMYT), El Batán, C.P. 56237 México, Mexico
| | - Olaf Erenstein
- International Maize and Wheat Improvement Center (CIMMYT), El Batán, C.P. 56237 México, Mexico
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Assessing adaptive requirements and breeding potential of spelt under Mediterranean environment. Sci Rep 2021; 11:7208. [PMID: 33785769 PMCID: PMC8010017 DOI: 10.1038/s41598-021-86276-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 03/10/2021] [Indexed: 11/09/2022] Open
Abstract
The rising demand for spelt wheat (Triticum aestivum ssp. spelta) as a high-value grain crop has raised interest in its introduction into non-traditional spelt growing areas. This study aimed to assess adaptive constrains of spelt under short Mediterranean season. At first screening of a wide spelt collection for phenology and allelic distribution at the photoperiod (PPD) and vernalization (VRN) loci was done. In addition an in-depth phenotypic evaluation of a selected panel (n = 20) was performed, including agronomically important traits and concentration of grain mineral (GMC) and grain protein (GPC) content. Results from both wide screening and in-depth in panel (group of 18 spelt lines and two bread wheat lines) evaluation shows that the major adaptive constraint for spelt under Mediterranean conditions is late heading, caused by day length sensitivity, as evident from phenology and allelic profile (PPD and VRN). All lines carrying the photoperiod-sensitive allele (PPD-D1b) were late flowering (> 120DH). Based on the panel field evaluations those consequently suffer from low grain yield and poor agronomic performances. As for minerals, GMC for all but Zn, significantly correlated with GPC. In general, GMC negatively correlated with yield which complicated the assessment of GMC per-se and challenge the claim for higher mineral content in spelt grains. The exceptions were, Fe and Zn, which did not correlate with yield. Spelt lines showing high Fe and Zn concentration in a high-yield background illustrate their potential for spelt wheat breeding. Improving spelt adaptation to Mediterranean environments could be mediated by introducing the insensitive-PPD-D1a allele to spelt wheat background. Following this breeding path spelt could better compete with bread wheat under short season with limited and fluctuating rain fall.
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Bobryk-Mamczarz A, Kiełtyka-Dadasiewicz A, Rachoń L. Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making. Foods 2021; 10:foods10020458. [PMID: 33669665 PMCID: PMC7922820 DOI: 10.3390/foods10020458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 02/11/2021] [Accepted: 02/15/2021] [Indexed: 02/01/2023] Open
Abstract
The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technological characteristics of grains and the organoleptic characteristics of pasta obtained from hulled emmer (T. turgidum subsp. dicoccum) and spelt (T. aestivum ssp. spelta) were determined and compared to durum wheat, as a standard pasta raw material, and common wheat (T. aestivum). All wheats were grown under identical conditions. The hardness of kernels was assessed using the practical size index, wheat hardness index, torque moment, milling work of 50 g of flour, semolina yield, and starch damage. The technological and nutritional values of semolina, i.e., protein and ash content, wet gluten yield and quality, and falling number, were determined. Moreover, the organoleptic characteristics of cooked pasta were analysed in terms of appearance, colour, taste, smell, and consistency. The milling parameters of emmer were comparable to those of durum wheat; moreover, the content of protein, gluten, and ash was higher in emmer. Spelt was found to be similar to common wheat. Hulled wheats, especially emmer, show good quality parameters and can be an alternative raw material for industrial pasta production.
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Affiliation(s)
| | - Anna Kiełtyka-Dadasiewicz
- Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland;
- Correspondence: ; Tel.: +48-81-445-6629
| | - Leszek Rachoń
- Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland;
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Poudel R, Bhinderwala F, Morton M, Powers R, Rose DJ. Metabolic profiling of historical and modern wheat cultivars using proton nuclear magnetic resonance spectroscopy. Sci Rep 2021; 11:3080. [PMID: 33542370 PMCID: PMC7862595 DOI: 10.1038/s41598-021-82616-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 01/21/2021] [Indexed: 12/25/2022] Open
Abstract
To determine changes in the grain components between historical and modern wheat (Triticum aestivum L.) cultivars, wholemeal flours from 19 wheat cultivars and 2 landraces released or introduced between 1870 and 2013 and grown over two crop years were extracted using hydroalcoholic solution and analyzed using one dimensional 1H NMR spectral profiling. Grain yield, grain volume weight (GVW), and grain protein concentration were also measured. Grain yield increased while protein concentration decreased by release year (p < 0.001). Increasing trends (p < 0.01) were observed for tryptophan, sum of the measured amino acids, chlorogenic acid, ferulic acid, vanillic acid, and sum of the measured phenolic acids. Grain yield, phenolic acids, and tryptophan were mainly associated with modern cultivars, whereas grain protein concentration and GVW were associated with historical cultivars. The findings from this study showed changes in concentration of grain components over a century of breeding that may have implications for grain quality and human health.
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Affiliation(s)
- Rachana Poudel
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE, 68588-6205, USA
| | - Fatema Bhinderwala
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA.,Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA
| | - Martha Morton
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA.,Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA
| | - Robert Powers
- Department of Chemistry, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA.,Nebraska Center for Integrated Biomolecular Communication, University of Nebraska-Lincoln, Lincoln, NE, 68588-0304, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE, 68588-6205, USA. .,Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA.
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Sorption and thermal characteristics of ancient grain pasta of various compositions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110433] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Pro-Inflammatory Effect of Gliadins and Glutenins Extracted from Different Wheat Cultivars on an In Vitro 3D Intestinal Epithelium Model. Int J Mol Sci 2020; 22:ijms22010172. [PMID: 33375311 PMCID: PMC7795490 DOI: 10.3390/ijms22010172] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 12/17/2020] [Accepted: 12/23/2020] [Indexed: 12/18/2022] Open
Abstract
There is a need to assess the relationship between improved rheological properties and the immunogenic potential of wheat proteins. The present study aimed to investigate the in vitro effects of total protein extracts from three modern and two landrace Triticum aestivum commercial flour mixes, with significant differences in gluten strength (GS), on cell lines. Cytotoxicity and innate immune responses induced by wheat proteins were investigated using Caco-2 monocultures, two dimensional (2D) Caco-2/U937 co-cultures, and three dimensional (3D) co-cultures simulating the intestinal mucosa with Caco-2 epithelial cells situated above an extra-cellular matrix containing U937 monocytes and L929 fibroblasts. Modern wheat proteins, with increased GS, significantly reduced Caco-2 cell proliferation and vitality in monoculture and 2D co-cultures than landrace proteins. Modern wheat proteins also augmented Caco-2 monolayer disruption and tight junction protein, occludin, redistribution in 3D co-cultures. Release of interleukin-8 into the cell medium and increased U937 monocyte migration in both 2D and 3D co-cultures were similarly apparent. Immuno-activation of migrating U937 cells was evidenced from cluster of differentiation 14 (CD14) staining and CD11b-related differentiation into macrophages. The modern wheat proteins, with gluten polymorphism relatedness and increased GS, were shown to be more cytotoxic and immunogenic than the landrace wheat proteins.
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Abstract
There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention among brewers. The objective of the current study was to compare the malting behavior and quality of einkorn, emmer and spelt cultivars obtained from the same growing environment. Aside from standard malt quality traits, the levels of β-amylase, protease, xylanase, wort arabinoxylans and wort phenolic acids were measured. While protein levels of the samples were higher (11.4–14.0%) than normally selected for wheat malt, the results indicated that malts of acceptable quality in terms of extract and amylolytic activity can be prepared from the three grain types. However, the ideal malting protocol will likely differ between the grains. The kernels of einkorn are significantly smaller, and steep hydration and malt modification are quicker. In terms of potential health benefits from antioxidant capacity and dietary fiber, wort from einkorn trended to higher levels of free and conjugated ferulic acid, as well as high-molecular-weight arabinoxylan.
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Lombardi P, Addeo NF, Panettieri V, Musco N, Piccolo G, Vassalotti G, Nizza A, Moniello G, Bovera F. Blood profile and productive performance after partial substitution of maize grain with ancient wheat lines by-products in organic laying hens' diet. Res Vet Sci 2020; 133:232-238. [PMID: 33032110 DOI: 10.1016/j.rvsc.2020.09.035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/25/2020] [Accepted: 09/29/2020] [Indexed: 10/23/2022]
Abstract
The aim of this research was to evaluate the effects of the partial substitution of maize grain with local ancient wheats by-products in an organic laying hens farm on animal performance and blood profile, as well as on eggs quality. A total of 80 Hy-Line W-36 Single Comb White Leghorn, 18 weeks old hens were homogenously divided into two groups. The two groups (40 laying hens each, 8 replicates, 5 hens/replicate) were fed two isoprotein and isoenergetic diets: the Control group (C) was fed a standard, organic maize-soybean meal diet whereas in the Ancient Grains group (AG) part of the maize grain was replaced by a mix of ancient grains middling, consisting in 50:50 of Triticum aestivum var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The birds fed the maize based-diet (C) showed a higher (P < 0.01) egg weight and feed intake than the Ancient Grains (AG) group. By contrary, the feed conversion ratio was more favourable (P < 0.05) in hens fed the Ancient Grains diet. The eggs produced by the hens fed the Control diet showed higher length and width than the other group (P < 0.01). The shell thickness and strength were also higher in the Control group (P < 0.01 and P < 0.05, respectively). The experimental dietary treatment positively affected some blood parameters. The Control group showed higher levels of cholesterol and triglycerides (P < 0.05) as well as of alanine aminotransferase (ALT) and gamma-glutamyl transferase (GGT) (P < 0.01). In addition, butyrate, which may have great implications for the regulation of the immune response, resulted significantly higher in the caecal content of hens from the Ancient Grains group. Overall, the Ancient Grains diet seemed to be able to guarantee the production performances with positive effects on the animal health.
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Affiliation(s)
- Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Nicola F Addeo
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Valentina Panettieri
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy.
| | - Giovanni Piccolo
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Giuseppe Vassalotti
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy
| | - Antonino Nizza
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Giuseppe Moniello
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy
| | - Fulvia Bovera
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, 80137 Napoli, Italy.
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Penuelas J, Gargallo-Garriga A, Janssens IA, Ciais P, Obersteiner M, Klem K, Urban O, Zhu YG, Sardans J. Could Global Intensification of Nitrogen Fertilisation Increase Immunogenic Proteins and Favour the Spread of Coeliac Pathology? Foods 2020; 9:E1602. [PMID: 33158083 PMCID: PMC7694225 DOI: 10.3390/foods9111602] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 12/12/2022] Open
Abstract
Fertilisation of cereal crops with nitrogen (N) has increased in the last five decades. In particular, the fertilisation of wheat crops increased by nearly one order of magnitude from 1961 to 2010, from 9.84 to 93.8 kg N ha-1 y-1. We hypothesized that this intensification of N fertilisation would increase the content of allergenic proteins in wheat which could likely be associated with the increased pathology of coeliac disease in human populations. An increase in the per capita intake of gliadin proteins, the group of gluten proteins principally responsible for the development of coeliac disease, would be the responsible factor. We conducted a global meta-analysis of available reports that supported our hypothesis: wheat plants growing in soils receiving higher doses of N fertilizer have higher total gluten, total gliadin, α/β-gliadin, γ-gliadin and ω-gliadin contents and higher gliadin transcription in their grain. We thereafter calculated the per capita annual average intake of gliadins from wheat and derived foods and found that it increased from 1961 to 2010 from approximately 2.4 to 3.8 kg y-1 per capita (+1.4 ± 0.18 kg y-1 per capita, mean ± SE), i.e., increased by 58 ± 7.5%. Finally, we found that this increase was positively correlated with the increase in the rates of coeliac disease in all the available studies with temporal series of coeliac disease. The impacts and damage of over-fertilisation have been observed at an environmental scale (e.g., eutrophication and acid rain), but a potential direct effect of over-fertilisation is thus also possible on human health (coeliac disease).
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Affiliation(s)
- Josep Penuelas
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Bellaterra, 08193 Catalonia, Spain; (A.G.-G.); (J.S.)
- CREAF, Cerdanyola del Valles, 08193 Catalonia, Spain
- Global Change Research Institute, Czech Academy of Sciences, CZ-60300 Brno, Czech Republic; (K.K.); (O.U.)
| | - Albert Gargallo-Garriga
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Bellaterra, 08193 Catalonia, Spain; (A.G.-G.); (J.S.)
- CREAF, Cerdanyola del Valles, 08193 Catalonia, Spain
- Global Change Research Institute, Czech Academy of Sciences, CZ-60300 Brno, Czech Republic; (K.K.); (O.U.)
| | - Ivan A. Janssens
- Research Group Plants and Ecosystems (PLECO), Department of Biology, University of Antwerp, B-2610 Wilrijk, Belgium;
| | - Philippe Ciais
- Laboratory of Climate and Environmental Sciences, Institute Pierre Simon Laplace (PSL), 91191 Gif-sur-Yvette, France;
| | - Michael Obersteiner
- Ecosystems Services and Management, International Institute for Applied Systems Analysis (IIASA), A-2361 Laxenburg, Austria;
| | - Karel Klem
- Global Change Research Institute, Czech Academy of Sciences, CZ-60300 Brno, Czech Republic; (K.K.); (O.U.)
| | - Otmar Urban
- Global Change Research Institute, Czech Academy of Sciences, CZ-60300 Brno, Czech Republic; (K.K.); (O.U.)
| | - Yong-Guan Zhu
- Key Laboratory of Urban Environment and Health, Chinese Academy of Sciences, Xiamen 361021, China;
- State Key Laboratory of Urban and Regional Ecology, Research Centre for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Jordi Sardans
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Bellaterra, 08193 Catalonia, Spain; (A.G.-G.); (J.S.)
- CREAF, Cerdanyola del Valles, 08193 Catalonia, Spain
- Global Change Research Institute, Czech Academy of Sciences, CZ-60300 Brno, Czech Republic; (K.K.); (O.U.)
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Afzal M, Pfannstiel J, Zimmermann J, Bischoff SC, Würschum T, Longin CFH. High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities. Sci Rep 2020; 10:14677. [PMID: 32895444 PMCID: PMC7477207 DOI: 10.1038/s41598-020-71712-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 08/18/2020] [Indexed: 12/21/2022] Open
Abstract
Wheat consumption can trigger celiac disease, allergic reactions and non-celiac wheat sensitivity (NCWS) in humans. Some people with NCWS symptoms claim a better tolerability of spelt compared to bread wheat products. We therefore investigated potential differences in the proteomes of spelt and bread wheat flour using nano LC-ESI-MS/MS on a set of 15 representative varieties for each of the two species. Based on the bread wheat reference, we detected 3,050 proteins in total and for most of them the expression was mainly affected by the environment. By contrast, 274 and 409 proteins in spelt and bread wheat, respectively, had a heritability ≥ 0.4 highlighting the potential to influence their expression level by varietal choice. We found 84 and 193 unique proteins for spelt and bread wheat, respectively, and 396 joint proteins, which expression differed significantly (p ≤ 0.05) when comparing both species. Thus, about one third of proteins differed significantly between spelt and bread wheat. Of them, we identified 81 proteins with high heritability, which therefore might be interesting candidates for future research on wheat hypersensitivities.
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Affiliation(s)
- Muhammad Afzal
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstrasse 21, 70599, Stuttgart, Germany
| | - Jens Pfannstiel
- Core Facility Hohenheim, University of Hohenheim, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany
| | - Julia Zimmermann
- Institute of Nutritional Medicine, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany
| | - Stephan C Bischoff
- Institute of Nutritional Medicine, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany
| | - Tobias Würschum
- Institute of Plant Breeding, Seed Science and Population Genetics, University of Hohenheim, Fruwirthstrasse 21, 70599, Stuttgart, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstrasse 21, 70599, Stuttgart, Germany.
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