1
|
Liu Z, Cheng G, Gu Z, Zhou Q, Yang Y, Zhang Z, Zhao R, Li C, Tian J, Feng J, Jiang H. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics. Int J Biol Macromol 2024; 271:132111. [PMID: 38821788 DOI: 10.1016/j.ijbiomac.2024.132111] [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: 01/09/2024] [Revised: 04/21/2024] [Accepted: 05/03/2024] [Indexed: 06/02/2024]
Abstract
The objective of this study was to understand how the dynamic rheological behaviors of high-amylose wheat (HAW) dough during various heating stages measured using a mixolab were affected by the starch properties. At the heating stage of 30 °C - 90 °C, low minimum (C2) and peak (C3) torques were observed for HAW doughs, which resulted from their reduced starch granule swelling. During holding at 90 °C, HAW doughs had low minimum (C4) and C3 - C4 torques, indicating a good resistance to mechanical shear and endogenous enzyme degradation. HAW doughs also had low final (C5) and setback (C5 - C4) torques, consistent with their low starch swelling power and solubility. The increased amylose in HAW starch formed long-chain double-helical B-type polymorph and amylose-lipid complex, which resulted in high starch gelatinization-temperatures and enthalpy change, low swelling power and solubility, low pasting viscosity, and high resistance of swollen granules to mechanical shear and enzyme degradation. The overall patterns of dough-rheological behavior of HAW doughs during heating were similar to their respective starch pasting profiles, indicating that starch was the dominant contributor to the dough rheology during heating. This study provides useful information for food applications and manufacturing of HAW-based products, especially none-fermented products requiring firm texture and low viscosity.
Collapse
Affiliation(s)
- Zehua Liu
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Gaomin Cheng
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Zhonghua Gu
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qiong Zhou
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yunfei Yang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Zhaowan Zhang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Renyong Zhao
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Chengwei Li
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jichun Tian
- Shandong Huatian Agricultural Technology Co. Ltd., Taian, Shandong 271604, China
| | - Junwei Feng
- Henan Feitian Biotechnology Co., Ltd., Qixian, Henan 456750, China
| | - Hongxin Jiang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
| |
Collapse
|
2
|
Naik B, Kumar V, Rizwanuddin S, Mishra S, Kumar V, Saris PEJ, Khanduri N, Kumar A, Pandey P, Gupta AK, Khan JM, Rustagi S. Biofortification as a solution for addressing nutrient deficiencies and malnutrition. Heliyon 2024; 10:e30595. [PMID: 38726166 PMCID: PMC11079288 DOI: 10.1016/j.heliyon.2024.e30595] [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: 06/16/2023] [Revised: 04/30/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024] Open
Abstract
Malnutrition, defined as both undernutrition and overnutrition, is a major global health concern affecting millions of people. One possible way to address nutrient deficiency and combat malnutrition is through biofortification. A comprehensive review of the literature was conducted to explore the current state of biofortification research, including techniques, applications, effectiveness and challenges. Biofortification is a promising strategy for enhancing the nutritional condition of at-risk populations. Biofortified varieties of basic crops, including rice, wheat, maize and beans, with elevated amounts of vital micronutrients, such as iron, zinc, vitamin A and vitamin C, have been successfully developed using conventional and advanced technologies. Additionally, the ability to specifically modify crop genomes to improve their nutritional profiles has been made possible by recent developments in genetic engineering, such as CRISPR-Cas9 technology. The health conditions of people have been shown to improve and nutrient deficiencies were reduced when biofortified crops were grown. Particularly in environments with limited resources, biofortification showed considerable promise as a long-term and economical solution to nutrient shortages and malnutrition. To fully exploit the potential of biofortified crops to enhance public health and global nutrition, issues such as consumer acceptance, regulatory permitting and production and distribution scaling up need to be resolved. Collaboration among governments, researchers, non-governmental organizations and the private sector is essential to overcome these challenges and promote the widespread adoption of biofortification as a key part of global food security and nutrition strategies.
Collapse
Affiliation(s)
- Bindu Naik
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
- School of Agriculture, Graphic Hill University, Clement Town, Dehradun, Uttarakhand, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Sheikh Rizwanuddin
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
| | - Sadhna Mishra
- Faculty of Agricultural Sciences, GLA University, Mathura, India
| | - Vivek Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00100, Helsinki, Finland
| | - Naresh Khanduri
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Akhilesh Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Swami Rama Nagar, Jolly Grant, Dehradun, 248016, Uttarakhand, India
| | - Piyush Pandey
- Soil and Environment Microbiology Laboratory, Department of Microbiology, Assam University, Silchur, 788011, Assam, India
| | - Arun Kumar Gupta
- Department of Food Science and Technology, Graphic Era (Deemed to Be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh, 11451, Saudi Arabia
| | - Sarvesh Rustagi
- Department of Food Technology, Uttaranchal University, Dehradun, 248007, Uttarakhand, India
| |
Collapse
|
3
|
Aoun M, Boukid F. Novel quality features to expand durum wheat applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4268-4274. [PMID: 36482810 DOI: 10.1002/jsfa.12374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/27/2022] [Accepted: 12/09/2022] [Indexed: 06/06/2023]
Abstract
Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Meriem Aoun
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma, USA
| | | |
Collapse
|
4
|
Reddappa SB, Muthusamy V, Zunjare RU, Chhabra R, Talukder ZA, Maman S, Chand G, Pal D, Kumar R, Mehta BK, Guleria SK, Singh AK, Hossain F. Composition of kernel-amylose and -resistant starch among subtropically adapted maize. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
|
5
|
Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same. FERMENTATION 2023. [DOI: 10.3390/fermentation9020134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
High-amylose starch has unique functional properties and nutritional values in food applications. This type of starch is generally resistant to enzymatic digestion in the gastrointestinal tract, and contains an increased fraction of resistant starch (RS), which is a type of dietary fiber. The digestion and fermentation of high-amylose starch in the gut are of current research interest, as the processes are related to its nutritional functionality. This review summarizes recent in vitro and in vivo studies on the digestion and fermentation of high-amylose starches from different botanical sources and those that have been obtained by modifications. The RS content and fermentation properties are compared among high-amylose starches. This review aims to provide a current understanding of the relationship between high-amylose starch structures and fermentation-related nutritional properties. The results of these studies suggest that both modifications and food processing of high-amylose starch result in distinct fermentation products and nutritional properties. The review provides insight into the potential future applications of diverse high-amylose starches as bioactive compounds to modulate colonic fermentation.
Collapse
|
6
|
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods 2023; 12:foods12020319. [PMID: 36673410 PMCID: PMC9857412 DOI: 10.3390/foods12020319] [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: 12/20/2022] [Revised: 01/02/2023] [Accepted: 01/06/2023] [Indexed: 01/10/2023] Open
Abstract
Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour. Ten healthy volunteers were enrolled and their capillary blood glucose was measured every 15 min for 2 h after the consumption of HA and control products containing 50 g of available carbohydrates. On average, in the three bakery products, the amount of total starch replaced by RS was equal to 12%. HA biscuits and HA bread showed significantly lower GI than their control counterparts (p = 0.0116 and p = 0.011, respectively) and better glycaemic control. From the survey to assess liking and willingness to pay on HA snacks, HA packages received an average premium of €0.66 compared to control products. Although HA flour results in lower GI in both biscuits and bread, further studies are needed to evaluate the correct composition of HA products to have beneficial effects on post-prandial glycaemia.
Collapse
|
7
|
Sharma V, Jahan K, Kumar P, Puri A, Sharma VK, Mishra A, Bharatam PV, Sharma D, Rishi V, Roy J. Mechanistic insights into granule-bound starch synthase I (GBSSI.L539P) allele in high amylose starch biosynthesis in wheat (Triticum aestivum L.). Funct Integr Genomics 2022; 23:20. [PMID: 36564499 DOI: 10.1007/s10142-022-00923-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/01/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
Amylose fraction of grain starch is correlated with a type of resistant starch with better nutritional quality. Granule-bound starch synthase I (GBSSI) is the known starch synthase, responsible for elongation of linear amylose chains. GBSSI expression, activity, and binding to starch and other proteins are the key factors that can affect amylose content. Previously, a QTL, qhams7A.1 carrying GBSSI mutant allele, was identified through QTL mapping using F2 population of the high amylose mutant line, 'TAC 75'. This high amylose mutant line has >2-fold higher amylose content than wild variety 'C 306'. In this study, we characterized this novel mutant allele, GBSSI.L539P. In vitro starch synthase activity of GBSSI.L539P showed improved activity than the wild type (GBSSI-wt). When expressed in yeast glycogen synthase mutants (Δgsy1gsy2), GBSSI-wt and GBSSI.L539P partially complemented the glycogen synthase (gsy1gsy2) activity in yeast. Structural analysis by circular dichroism (CD) and homology modelling showed no significant structural distortion in the mutant enzyme. Molecular docking studies suggested that the residue Leu539 is distant from the catalytic active site (ADP binding pocket) and had no detectable conformational changes in active site. Both wild and mutant enzymes were assayed for starch binding in vitro, and demonstrating higher affinity of the GBSSI.L539P mutant for starch than the wild type. The present study indicated that distant residue (L539P) influenced GBSSI activity by affecting its starch-binding ability. Therefore, it may be a potential molecular target for enhanced amylose content in grain.
Collapse
Affiliation(s)
- Vinita Sharma
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India.,Department of Biological Sciences, Indian Institute of Science Education & Research (IISER) Mohali, SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - Kousar Jahan
- Department of Medicinal Chemistry, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sector-67, Mohali, Punjab, 160062, India
| | - Prashant Kumar
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - Anuradhika Puri
- Institute of Microbial Technology, Council of Scientific and Industrial Research, Chandigarh, India
| | - Vishnu K Sharma
- Department of Pharmacoinformatics, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sector-67, Mohali, Punjab, 160062, India
| | - Ankita Mishra
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - P V Bharatam
- Department of Medicinal Chemistry, National Institute of Pharmaceutical Education and Research (NIPER), SAS Nagar, Sector-67, Mohali, Punjab, 160062, India
| | - Deepak Sharma
- Institute of Microbial Technology, Council of Scientific and Industrial Research, Chandigarh, India
| | - Vikas Rishi
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India
| | - Joy Roy
- National Agri-Food Biotechnology Institute (NABI), SAS Nagar, Sector-81, Mohali, 140306, Punjab, India.
| |
Collapse
|
8
|
Romano G, Del Coco L, Milano F, Durante M, Palombieri S, Sestili F, Visioni A, Jilal A, Fanizzi FP, Laddomada B. Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours. Foods 2022; 11:foods11244070. [PMID: 36553812 PMCID: PMC9777840 DOI: 10.3390/foods11244070] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/10/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
An important research target is improving the health benefits of traditional Mediterranean, durum wheat-based foods using innovative raw materials. In this study, we characterised wholemeal flours obtained from a traditional durum wheat cv. Svevo, two innovative durum wheat varieties (Svevo-High Amylose and Faridur), the naked barley cv. Chifaa and the elite lentil line 6002/ILWL118/1-1, evaluating them for targeted phytochemicals, untargeted metabolomics fingerprints and antioxidant capacity. To this aim, individual phenolic acids, flavonoids, tocochromanols and carotenoids were identified and quantified through HPLC-DAD, and the antioxidant capacities of both the extracts and whole meals were detected by ABTS assays. An untargeted metabolomics fingerprinting of the samples was conducted through NMR spectroscopy. Results showed that the innovative materials improved phytochemical profiles and antioxidant capacity compared to Svevo. In particular, Svevo-HA and Faridur had higher contents of ferulic and sinapic acids, β-tocotrienol and lutein. Moreover, Chifaa is a rich source of phenolic acids, β-tocopherols, lutein and zeaxanthin whereas lentil of flavonoids (i.e., catechin and procyanidin B2). The NMR profiles of Svevo-HA and Faridur showed a significant reduction of sugar content, malate and tryptophan compared to that of Svevo. Finally, substantial differences characterised the lentil profiles, especially for citrate, trigonelline and phenolic resonances of secondary metabolites, such as catechin-like compounds. Overall, these results support the potential of the above innovative materials to renew the health value of traditional Mediterranean durum wheat-based products.
Collapse
Affiliation(s)
- Giuseppe Romano
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), via Monteroni, 73100 Lecce, Italy
| | - Laura Del Coco
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, via Monteroni, 73100 Lecce, Italy
| | - Francesco Milano
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), via Monteroni, 73100 Lecce, Italy
| | - Miriana Durante
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), via Monteroni, 73100 Lecce, Italy
| | - Samuela Palombieri
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Andrea Visioni
- International Center for Agricultural Research in the Dry Areas (ICARDA), Biodiversity and Crop Improvement Program, Rabat P.O. Box 6299, Morocco
| | - Abderrazek Jilal
- National Institute for Agricultural Research Morocco (INRAM), Rabat P.O. Box 415, Morocco
| | - Francesco Paolo Fanizzi
- Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, via Monteroni, 73100 Lecce, Italy
- Correspondence: (F.P.F.); (B.L.); Tel.: +39-08-3229-9265 (F.P.F.); +39-08-3242-2613 (B.L.)
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), via Monteroni, 73100 Lecce, Italy
- Correspondence: (F.P.F.); (B.L.); Tel.: +39-08-3229-9265 (F.P.F.); +39-08-3242-2613 (B.L.)
| |
Collapse
|
9
|
Aslam H, Mushtaq S, Maalik S, Bano N, Eed EM, Bibi A, Tahir A, Ijaz I, Tanwir S, Khalifa AS. Exploring the effect of Jasmonic Acid for Aphids control for improving the yield of Triticum aestivum varieties. PeerJ 2022; 10:e14018. [PMID: 36320566 PMCID: PMC9618260 DOI: 10.7717/peerj.14018] [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: 05/17/2022] [Accepted: 08/16/2022] [Indexed: 01/19/2023] Open
Abstract
Many biotic and abiotic factors influence the production of wheat (Triticum aestivum L.). Among biological agents, aphids are destructive pests effecting wheat yield drastically. This study was designed to evaluate the impact of foliar Jasmonic acid spray on aphid population as well as on plant growth during aphid infestation in two wheat varieties i.e., Borlaug-2015 and Zincol-2015. Plants are cultivated in pots and treated with jasmonic acid at concentrations of 0.1 and 1 mM (JA). The results revealed that length of shoot and roots decreased after aphid stress and was improved (21-24%) by JA spray. Photosynthetic pigments increased after applying the jasmonic acid spray compared to control plants. Jasmonic acid spray helped the plants to recover from aphid stress by enhanced production of antioxidant enzymes CAT (Catalase) (65-71%), SOD (Superoxide dismutase) (71-74%) and POD (Peroxidase) (61-65%). Consequent to improved defence system, plants treated with JA had fewer aphids as compared to control (60-73% reduction), 24 h after spray. The higher concentration of JA (1 mM) proved more effective as compared to 0.1 mM jasmonic acid. Moreover, Zincol-2015 appeared tolerant as compared to Borlaug-2015 against aphid infestation. The application of jasmonic acid as an exogenous foliar application showed an overall positive impact on the physiological and biochemical attributes of both varieties. It helps the plants to enhance resistance against the biotic stress and can be adopted as future alternative for aphid management. However, detailed studies regarding understanding of underlying molecular mechanisms are needed to optimize the mode for field application.
Collapse
Affiliation(s)
- Huma Aslam
- Department of Botany, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Sajida Mushtaq
- Department of Zoology, Government College Women University Sialkot, Sialkot, Pakistan
| | - Sadia Maalik
- Department of Zoology, Government College Women University Sialkot, Sialkot, Pakistan
| | - Naheed Bano
- Department of Fisheries and Aquaculture, Muhammad Nawaz Sharif University of Agriculture, Multan, Pakistan
| | - Emad M. Eed
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, Taif, Saudi Arabia
| | - Amir Bibi
- Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Faisalabad, Pakistan
| | - Ayesha Tahir
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
| | - Iram Ijaz
- Department of Botany, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Samina Tanwir
- Department of Botany, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Amany S. Khalifa
- Department of clinical Pathology and Pharmaceutics, College of Pharmacy, Taif University, Taif, Saudi Arabia
| |
Collapse
|
10
|
Screening of Induced Mutants Led to the Identification of Starch Biosynthetic Genes Associated with Improved Resistant Starch in Wheat. Int J Mol Sci 2022; 23:ijms231810741. [PMID: 36142653 PMCID: PMC9502818 DOI: 10.3390/ijms231810741] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022] Open
Abstract
Several health benefits are obtained from resistant starch, also known as healthy starch. Enhancing resistant starch with genetic modification has huge commercial importance. The variation of resistant starch content is narrow in wheat, in relation to which limited improvement has been attained. Hence, there is a need to produce a wheat population that has a wide range of variations in resistant starch content. In the present study, stable mutants were screened that showed significant variation in the resistant starch content. A megazyme kit was used for measuring the resistant starch content, digestible starch, and total starch. The analysis of variance showed a significant difference in the mutant population for resistant starch. Furthermore, four diverse mutant lines for resistant starch content were used to study the quantitative expression patterns of 21 starch metabolic pathway genes; and to evaluate the candidate genes for resistant starch biosynthesis. The expression pattern of 21 starch metabolic pathway genes in two diverse mutant lines showed a higher expression of key genes regulating resistant starch biosynthesis (GBSSI and their isoforms) in the high resistant starch mutant lines, in comparison to the parent variety (J411). The expression of SBEs genes was higher in the low resistant starch mutants. The other three candidate genes showed overexpression (BMY, Pho1, Pho2) and four had reduced (SSIII, SBEI, SBEIII, ISA3) expression in high resistant starch mutants. The overexpression of AMY and ISA1 in the high resistant starch mutant line JE0146 may be due to missense mutations in these genes. Similarly, there was a stop_gained mutation for PHO2; it also showed overexpression. In addition, the gene expression analysis of 21 starch metabolizing genes in four different mutants (low and high resistant starch mutants) shows that in addition to the important genes, several other genes (phosphorylase, isoamylases) may be involved and contribute to the biosynthesis of resistant starch. There is a need to do further study about these new genes, which are responsible for the fluctuation of resistant starch in the mutants.
Collapse
|
11
|
De Arcangelis E, Angelicola M, Trivisonno MC, Iacovino S, Falasca L, Lafiandra D, Sestili F, Messia MC, Marconi E. High amylose bread wheat and its effects on cooking quality and nutritional properties of pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elisa De Arcangelis
- Department of Science and Technology for Humans and the Environment, Università Campus Bio‐Medico di Roma Via Álvaro del Portillo 21 00128 Rome Italy
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Martina Angelicola
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Maria Carmela Trivisonno
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Silvio Iacovino
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Luisa Falasca
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences University of Tuscia Via San Camillo de Lellis snc 01100 Viterbo Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences University of Tuscia Via San Camillo de Lellis snc 01100 Viterbo Italy
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Emanuele Marconi
- Department of Science and Technology for Humans and the Environment, Università Campus Bio‐Medico di Roma Via Álvaro del Portillo 21 00128 Rome Italy
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
- Centro Interateneo di Eccellenza per la Ricerca e l’Innovazione su Pasta e Cereali trasformati (CERERE) 86100 Campobasso Italy
| |
Collapse
|
12
|
Alsamadany H, Ahmed Z, Alzahrani Y. Determinants of resistant starch accumulation in wheat endosperm. Saudi J Biol Sci 2022; 29:103310. [PMID: 36313385 PMCID: PMC9614566 DOI: 10.1016/j.sjbs.2022.103310] [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: 02/27/2022] [Revised: 03/24/2022] [Accepted: 05/15/2022] [Indexed: 11/27/2022] Open
Abstract
A part of the big three cereal crops in the world, wheat has become a major constituent of the everyday food chain and is grown at a massive scale to meet global demands. This makes it an important crop from an economic as well as food security perspective. Selection of high-quality cultivars and consistent trait enhancement for such cultivars is crucial, and in light of new challenges from climate change, this has become an absolute necessity of time. In this regard, we conducted a detailed qualitative and quantitative trait analysis for multiple commercially viable varieties of wheat, and corresponding results were subjected to a series of critical statistical analyses. Final results have shown that five cultivars including Uqaab-2000, Faisalabad- 85, Anmol-19, NARC-2009, and Pirsabak-2004 depicts higher levels of various essential qualitative and quantitative traits (including Starch content, grain weight, RS content, Protein content, etc.) and are most viable varieties for further growth and trait enhancements to meet regional and global food challenges.
Collapse
|
13
|
Pletsch EA, Hayes AMR, Chegeni M, Hamaker BR. Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. Am J Clin Nutr 2022; 115:1013-1026. [PMID: 34999739 DOI: 10.1093/ajcn/nqab434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 01/03/2022] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND Epidemiologic and some clinical studies support the view that whole grain foods have lower glycemic response than refined grain foods. However, from the perspective of food material properties, it is not clear why whole grain cereals containing mostly insoluble and nonviscous dietary fibers (e.g., wheat) would reduce postprandial glycemia. OBJECTIVES We hypothesized that glycemic response for whole grain wheat milled products would not differ from that of refined wheat when potentially confounding variables (wheat source, food form, particle size, viscosity) were matched. Our objective was to study the effect of whole grain wheat compared with refined wheat milled products on postprandial glycemia, gastric emptying, and subjective appetite. METHODS Using a randomized crossover design, healthy participants (n = 16) consumed 6 different medium-viscosity porridges made from whole grain wheat or refined wheat milled products, all from the same grain source and mill: whole wheat flour, refined wheat flour, cracked wheat, semolina, reconstituted wheat flour with fine bran, and reconstituted wheat flour with coarse bran. Postprandial glycemia, gastric emptying, and appetitive response were measured using continuous glucose monitors, the 13C-octanoic acid (8:0) breath test, and visual analog scale (VAS) ratings. Bayes factors were implemented to draw inferences about null effects. RESULTS Little-to-no differences were observed in glycemic responses, with lower incremental AUC between 0 and 120 min glycemic responses only for semolina [mean difference (MD): -966 mg min/dL; 95% CI: -1775, -156 mg min/dL; P = 0.02) and cracked wheat (MD: -721 mg min/dL; 95% CI: -1426, -16 mg min/dL; P = 0.04) than for whole wheat flour porridge. Bayes factors suggested weak to strong evidence for a null effect (i.e., no effect of treatment type) in glycemic response, gastric emptying, and VAS ratings. CONCLUSIONS Although whole grain wheat foods provide other health benefits, they did not in their natural composition confer lower postprandial glycemia or gastric emptying than their refined wheat counterparts.This trial was registered at clinicaltrials.gov as NCT03467659.
Collapse
Affiliation(s)
- Elizabeth A Pletsch
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Anna M R Hayes
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Mohammad Chegeni
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| |
Collapse
|
14
|
Chen T, Qi X, Si Z, Cheng Q, Chen H. An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this work, a method was established for discriminating geographical origins of wheat flour based on energy dispersive X-ray fluorescence spectrometry (ED-XRF) and chemometrics. 68 wheat flour samples from three different origins were collected and analyzed using ED-XRF technology. Firstly, the principal component analysis method was applied to analyze the feasibility of discrimination and reduce data dimensionality. Then, Competitive Adaptive Reweighted Sampling (CARS) was used to further extract feature variables, and 12 energy variables (corresponding to mineral elements) were identified and selected to characterize the geographical attributes of wheat flour samples. Finally, a non-linear model was constructed using principal component analysis and quadratic discriminant analysis (QDA). The CARS-PCA-QDA model showed that the accuracy of five-fold cross-validation was 84.25%. The results showed that the established method was able to select important energy channel variables effectively and wheat flour could be classified based on geographical origins with chemometrics, which could provide a theoretical basis for unveiling the relationship between mineral element composition and wheat origin.
Collapse
Affiliation(s)
- Tong Chen
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , PR China
| | - Xingpu Qi
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College , Taizhou 225300 , PR China
| | - Zaiyong Si
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , PR China
| | - Qianwei Cheng
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology , Liuzhou 545006 , PR China
| | - Hui Chen
- School of Animal Science and Technology, Jinling Institute of Technology , Nanjing 210038 , PR China
| |
Collapse
|
15
|
Botticella E, Savatin DV, Sestili F. The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High Fiber Grains. FRONTIERS IN PLANT SCIENCE 2021; 12:745579. [PMID: 34594354 PMCID: PMC8477015 DOI: 10.3389/fpls.2021.745579] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 08/18/2021] [Indexed: 05/03/2023]
Abstract
Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.
Collapse
Affiliation(s)
- Ermelinda Botticella
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
| | | | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| |
Collapse
|
16
|
Vici G, Perinelli DR, Camilletti D, Carotenuto F, Belli L, Polzonetti V. Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet. Foods 2021; 10:foods10061375. [PMID: 34198605 PMCID: PMC8232128 DOI: 10.3390/foods10061375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/09/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.
Collapse
Affiliation(s)
- Giorgia Vici
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
- Correspondence:
| | - Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy;
| | - Dalia Camilletti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Flora Carotenuto
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Luca Belli
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Camerino, MC, Italy; (D.C.); (F.C.); (L.B.); (V.P.)
| |
Collapse
|
17
|
Seal CJ, Courtin CM, Venema K, de Vries J. Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Compr Rev Food Sci Food Saf 2021; 20:2742-2768. [PMID: 33682356 DOI: 10.1111/1541-4337.12728] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 02/06/2023]
Abstract
Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.
Collapse
Affiliation(s)
- Chris J Seal
- Human Nutrition Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, NE2 4HH, UK
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation, Maastricht University-Campus Venlo, St Jansweg 20, 5928 RC, Venlo, The Netherlands
| | - Jan de Vries
- Nutrition Solutions, Reuvekamp 26, 7213CE, Gorssel, The Netherlands
| |
Collapse
|
18
|
Lim SM, Choo JM, Li H, O’Rielly R, Carragher J, Rogers GB, Searle I, Robertson SA, Page AJ, Muhlhausler B. A High Amylose Wheat Diet Improves Gastrointestinal Health Parameters and Gut Microbiota in Male and Female Mice. Foods 2021; 10:foods10020220. [PMID: 33494480 PMCID: PMC7911791 DOI: 10.3390/foods10020220] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 01/14/2021] [Accepted: 01/18/2021] [Indexed: 01/02/2023] Open
Abstract
High amylose wheat (HAW) contains more resistant starch than standard amylose wheat (SAW) and may have beneficial effects on gastrointestinal health. However, it is currently unclear whether these effects differ according to the level of HAW included in the diet or between males and females. Male and female C57BL/6 mice (n = 8/group/sex) were fed SAW65 (65% SAW; control), HAW35 (35% HAW), HAW50 (50% HAW) or HAW65 (65% HAW) diet for eight weeks. Female but not male, mice consuming any amount of HAW exhibited accelerated gastric emptying compared to SAW65 group. In both sexes, relative colon weights were higher in the HAW65 group compared to SAW65 group and in females, relative weights of the small intestine and cecum were also higher in the HAW65 group. In females only, colonic expression of Pyy and Ocln mRNAs were higher in the HAW65 group compared to HAW35 and HAW50 groups. In both sexes, mice consuming higher amounts of HAW (HAW50 or HAW65) had increased fecal bacterial load and relative abundance of Bacteroidetes phylum and reduced relative abundance of Firmicutes compared to SAW65 group. These data are consistent with a beneficial impact of HAW on gastrointestinal health and indicate dose-dependent and sex-specific effects of HAW consumption.
Collapse
Affiliation(s)
- See Meng Lim
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond 5064, Australia; (S.M.L.); (J.C.)
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, Kuala Lumpur 50300, Malaysia
| | - Jocelyn M. Choo
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- College of Medicine and Public Health, Flinders University, Adelaide 5042, Australia
| | - Hui Li
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- Adelaide Medical School, The University of Adelaide, Adelaide 5000, Australia;
| | - Rebecca O’Rielly
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- Adelaide Medical School, The University of Adelaide, Adelaide 5000, Australia;
| | - John Carragher
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond 5064, Australia; (S.M.L.); (J.C.)
| | - Geraint B. Rogers
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- College of Medicine and Public Health, Flinders University, Adelaide 5042, Australia
| | - Iain Searle
- School of Biological Sciences, The University of Adelaide, Adelaide 5005, Australia;
| | - Sarah A. Robertson
- Adelaide Medical School, The University of Adelaide, Adelaide 5000, Australia;
- Robinson Research Institute, The University of Adelaide, Adelaide 5000, Australia
| | - Amanda J. Page
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- Adelaide Medical School, The University of Adelaide, Adelaide 5000, Australia;
| | - Beverly Muhlhausler
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond 5064, Australia; (S.M.L.); (J.C.)
- South Australian Health and Medical Research Institute, Adelaide 5000, Australia; (J.M.C.); (H.L.); (R.O.); (G.B.R.); (A.J.P.)
- Commonwealth Scientific and Industrial Research Organisation, Adelaide 5000, Australia
- Correspondence: ; Tel.: +61-08-8305-0697
| |
Collapse
|
19
|
Muthukumar J, Selvasekaran P, Lokanadham M, Chidambaram R. Food and food products associated with food allergy and food intolerance – An overview. Food Res Int 2020; 138:109780. [DOI: 10.1016/j.foodres.2020.109780] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 02/07/2023]
|
20
|
Corrado M, Cherta-Murillo A, Chambers ES, Wood AJ, Plummer A, Lovegrove A, Edwards CH, Frost GS, Hazard BA. Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study. Food Funct 2020; 11:617-627. [PMID: 31859318 DOI: 10.1039/c9fo02460c] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such as hyperglycaemia and overweight. The aim of the project was to develop a semolina-based food made from a starch branching enzyme II (sbeIIa/b-AB) durum wheat mutant with a high RS content and to measure its glycaemic index using a double-blind randomised pilot study. We report here the amylose, RS and non-starch polysaccharide concentration of raw sbeIIa/b-AB and wild-type control (WT) semolina. We measured RS after cooking to identify a model food for in vivo testing. Retrograded sbeIIa/b-AB semolina showed a higher RS concentration than the WT control (RS = 4.87 ± 0.6 g per 100 g, 0.77 ± 0.34 g per 100 g starch DWB, respectively), so pudding was selected as the test food. Ten healthy participants consumed ∼50 g of total starch from WT and sbeIIa/b-AB pudding and a standard glucose drink. Capillary blood glucose concentrations were measured in the fasting and postprandial state (2 h): incremental area-under-the-curve (iAUC) and GI were calculated. We found no evidence of difference in GI between sbeIIa/b-AB pudding and the WT control, but the starch digestibility was significantly lower in sbeIIa/b-AB pudding compared to the WT control in vitro (C90 = 33.29% and 47.38%, respectively). Based on these results, novel sbeIIa/b-AB wheat foods will be used in future in vivo studies to test the effect of different RS concentrations and different food matrices on glycaemia.
Collapse
Affiliation(s)
- Marina Corrado
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK.
| | | | | | | | | | | | | | | | | |
Collapse
|
21
|
Sissons M, Sestili F, Botticella E, Masci S, Lafiandra D. Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods 2020; 9:E693. [PMID: 32481508 PMCID: PMC7353610 DOI: 10.3390/foods9060693] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/22/2020] [Accepted: 05/24/2020] [Indexed: 12/16/2022] Open
Abstract
Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.
Collapse
Affiliation(s)
- Mike Sissons
- NSW Department of Primary Industries, Tamworth 2340, Australia
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| | - Ermelinda Botticella
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| | - Stefania Masci
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy; (F.S.); (E.B.); (S.M.)
| |
Collapse
|
22
|
Sexually Dimorphic Response of Increasing Dietary Intake of High Amylose Wheat on Metabolic and Reproductive Outcomes in Male and Female Mice. Nutrients 2019; 12:nu12010061. [PMID: 31881677 PMCID: PMC7019933 DOI: 10.3390/nu12010061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/11/2019] [Accepted: 12/18/2019] [Indexed: 02/07/2023] Open
Abstract
High amylose wheat (HAW) has a higher resistant starch content and lower glycaemic index than standard amylose wheat (SAW), which may be associated with health benefits. This study aimed to determine the effects of replacing SAW with HAW on metabolic and reproductive parameters in male and female mice. Male and female C57BL/6 mice were randomly divided into groups (n = 8/group/sex) and fed either a SAW65 (65% SAW w/w; control), HAW35 (35% HAW w/w), HAW50 (50% HAW w/w) or HAW65 (65% HAW w/w) diet for eight weeks. In male but not female, the HAW65 group had a lower abdominal circumference, relative total fat mass, relative gonadal fat mass and plasma leptin concentration compared to the HAW35 group. There were no differences in fasting blood glucose concentrations or plasma concentrations of cholesterol, triglycerides or non-esterified fatty acids between groups in either males or females. The HAW-fed males had a higher testicular weight and HAW-fed females spent less time in diestrus and a longer time in metestrus compared to the SAW-fed mice. Higher dietary intake of HAW appears to reduce abdominal fat deposition compared to the lower level of HAW in a sexually dimorphic manner. The impacts on reproductive parameters in the HAW-fed mice require further investigation.
Collapse
|
23
|
Li H, Dhital S, Gidley MJ, Gilbert RG. A more general approach to fitting digestion kinetics of starch in food. Carbohydr Polym 2019; 225:115244. [DOI: 10.1016/j.carbpol.2019.115244] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/24/2019] [Accepted: 08/23/2019] [Indexed: 10/26/2022]
|
24
|
Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat. Carbohydr Polym 2019; 224:115185. [DOI: 10.1016/j.carbpol.2019.115185] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 08/07/2019] [Accepted: 08/07/2019] [Indexed: 01/11/2023]
|
25
|
Lim SM, Page A, Carragher J, Muhlhausler B. Could High-Amylose Wheat Have Greater Benefits on Diabesity and Gut Health than Standard Whole-wheat? FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1683743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- See Meng Lim
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, Australia
- Lifelong Health Theme, South Australian Health and Medical Research Institute, Adelaide, Australia
- Centre for Community Health, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
| | - Amanda Page
- Lifelong Health Theme, South Australian Health and Medical Research Institute, Adelaide, Australia
- Adelaide Medical School, The University of Adelaide, Adelaide, Australia
| | - John Carragher
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, Australia
| | - Beverly Muhlhausler
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, Australia
- Lifelong Health Theme, South Australian Health and Medical Research Institute, Adelaide, Australia
- Commonwealth Scientific and Industrial Research Organisation, Adelaide, Australia
| |
Collapse
|
26
|
Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.041] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
27
|
Hogg AC, Giroux MJ. Milling and baking quality of hexaploid spring wheat starch synthase IIa ( ssIIa) mutants with elevated amylose content. Cereal Chem 2019. [DOI: 10.1002/cche.10153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Andrew C. Hogg
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman Montana
| | - Michael J. Giroux
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman Montana
| |
Collapse
|
28
|
Li H, Gidley MJ, Dhital S. High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality. Compr Rev Food Sci Food Saf 2019; 18:362-379. [DOI: 10.1111/1541-4337.12416] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/27/2022]
Affiliation(s)
- Haiteng Li
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Michael J. Gidley
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| | - Sushil Dhital
- Univ. of Queensland, Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD 4072 Australia
| |
Collapse
|