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Sharma E, Lal P, Kumar A, Prasad K, Tiwari RK, Lal MK, Kumar R. Colourful staples on your table: Unus ex genere suo. Food Res Int 2024; 191:114715. [PMID: 39059963 DOI: 10.1016/j.foodres.2024.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/22/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024]
Abstract
The positive health benefits of colored staples have led to a significant increase in interest in them as healthy food ingredients. Numerous in vitro and in vivo studies have demonstrated that colored cereals are rich in antioxidants, carotenoids, and xanthophylls, which are widely used as natural additives in the food industry. Additionally, shifts in consumer preferences have led to a preference for nutritionally balanced diets over traditional high-energy ones. Thus, colored cereals offer additional nutritional value that has been previously untapped. Besides providing essential nutrients, these natural pigments also have the potential to replace synthetic colors and food additives. This review aims to provide insights into the nutritional value of various colored staples compared to conventional starchy staples and their associated health benefits. Colored staples can be incorporated into daily diets, offering a nutritious and healthful addition to the table.
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Affiliation(s)
- Eshita Sharma
- Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India
| | - Priyanka Lal
- Department of Agricultural Economics and Extension, School of Agriculture, Lovely Professional University, Jalandhar GT Road (NH1), Phagwara, India
| | - Awadhesh Kumar
- Division of Crop Physiology and Biochemistry, ICAR-National Rice Research Institute, Cuttack, India
| | - Killi Prasad
- Department of Horticulture, Tirhut College of Agriculture, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar, India
| | - Rahul Kumar Tiwari
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India; ICAR-Indian Institute of Sugarcane Research, Lucknow, Uttar Pradesh, India
| | - Milan Kumar Lal
- Division of Crop Physiology and Biochemistry, ICAR-National Rice Research Institute, Cuttack, India; ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India.
| | - Ravinder Kumar
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India; ICAR-Indian Agricultural Research Institute, New Delhi, India.
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2
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Yan Q, Zhang M, Jia Y, Dong F, Shen Y, Li F. Identification of crucial metabolites in colored grain wheat (Triticum aestivum L.) regulated by nitrogen application. Food Res Int 2024; 191:114700. [PMID: 39059952 DOI: 10.1016/j.foodres.2024.114700] [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: 03/20/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Colored wheats have drawn attention due to their nutritional compounds. However, limited information is obtained on the effects of nitrogen fertilizer on crucial metabolites and grain quality of wheats with different color grain. In the study, the pot experiment was conducted with white (W), blue (B), and purple (P) grain wheats treated with three levels of N (LN, 0 g kg-1; MN, 0.05 g kg-1; HN, 0.1 g kg-1). Higher N level could promote wheat growth, improve grain indexes, and nutrient uptake. SPAD values of flag leaves remained in the order HN > MN > LN across all wheat varieties, and maintained increasing during tested stages under purple wheat. Metabolomics analysis showed that the annotated 358 metabolites mainly belonged to 29 classes, including carboxylic acids and their derivatives, fatty acids, flavonoids, and phenols. 35, 39, and 70 differential accumulated metabolites were respectively found between the WLN vs. WHN, the BHN vs. BLN, and the PHN vs. PLN, which were mainly enriched in "biosynthesis of plant secondary metabolites", "cGMP-PKG signaling pathway", "sphingolipid signaling pathway", "biosynthesis of alkaloids derived from histidine and purine", and "biosynthesis of plant hormones". Additionally, erucic acid was dominated in the three wheat cultivars, and was decreased after treated with high N levels. Our study preliminarily revealed the different response mechanisms to different N levels in the white, blue, and purple grain wheats, and lay a theoretical foundation for further breeding of excellent colored grain varieties.
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Affiliation(s)
- Qiuyan Yan
- Institute of Wheat Research, Shanxi Agricultural University, Linfen 041000, PR China.
| | - Minmin Zhang
- College of Resources and Environment, Shanxi Agricultural University, Taigu 030801, PR China.
| | - Yaqin Jia
- Institute of Wheat Research, Shanxi Agricultural University, Linfen 041000, PR China.
| | - Fei Dong
- Institute of Wheat Research, Shanxi Agricultural University, Linfen 041000, PR China.
| | - Yanting Shen
- Institute of Wheat Research, Shanxi Agricultural University, Linfen 041000, PR China.
| | - Feng Li
- Institute of Wheat Research, Shanxi Agricultural University, Linfen 041000, PR China.
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3
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Dias R, da Silva S, Monteiro B, Pérez-Gregorio R, Mateus N, Gianfrani C, Barone MV, Martinek P, Freitas V. Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease. Food Res Int 2024; 178:114008. [PMID: 38309890 DOI: 10.1016/j.foodres.2024.114008] [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: 11/13/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/05/2024]
Abstract
Pigmented wheat varieties (Triticum aestivum spp.) are getting increasingly popular in modern nutrition and thoroughly researched for their functional and nutraceutical value. The colour of these wheat grains is caused by the expression of natural pigments, including carotenoids and anthocyanins, that can be restricted to either the endosperm, pericarp and/or aleurone layers. While contrasts in phytochemical synthesis give rise to variations among purple, blue, dark and yellow grain's antioxidant and radical scavenging capacities, little is known about their influence on gluten proteins expression, digestibility and immunogenic potential in a Celiac Disease (CD) framework. Herein, it has been found that the expression profile and immunogenic properties of gliadin proteins in pigmented wheat grains might be affected by anthocyanins and carotenoids upregulation, and that the spectra of peptide released upon simulated gastrointestinal digestion is also significantly different. Interestingly, anthocyanin accumulation, as opposed to carotenoids, correlated with a lower immunogenicity and toxicity of gliadins at both protein and peptide levels. Altogether, this study provides first-level evidence on the impact modern breeding practices, seeking higher expression levels of health promoting phytochemicals at the grain level, may have on wheat crops functionality and CD tolerability.
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Affiliation(s)
- Ricardo Dias
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal.
| | - Sara da Silva
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
| | - Bruna Monteiro
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
| | - Rosa Pérez-Gregorio
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal; Department of Analytical and Food Chemistry. Nutrition and Bromatology Area. Faculty of Sciences of the University of Vigo, Ourense, Spain
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
| | - Carmen Gianfrani
- Institute of Biochemistry and Cell Biology, Department of Biomedical Sciences, National Research Council of Italy, Naples, Italy
| | - Maria Vittoria Barone
- ELFID (European Laboratory for the Investigation of Food Induced Diseases), Department of Translational Medical Science, Section of Paediatrics, University Federico II, Naples, Italy
| | | | - Victor Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences of the University of Porto, Porto, Portugal
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Li L, Wang Q, Niu X, Liu C, Han X, Zheng X. Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential. J Food Sci 2024; 89:306-319. [PMID: 38018239 DOI: 10.1111/1750-3841.16857] [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: 02/01/2023] [Revised: 10/25/2023] [Accepted: 11/13/2023] [Indexed: 11/30/2023]
Abstract
Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle-making potential. Whole-grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.
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Affiliation(s)
- Limin Li
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Qingfa Wang
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xinkui Niu
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Chong Liu
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xiaoxian Han
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Xueling Zheng
- Department of Cereal Chemistry and Quality, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
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Kong W, Huo R, Lu Y, Fan Z, Yue R, Ren A, Li L, Ding P, Ren Y, Gao Z, Sun M. Nitrogen Application Can Optimize Form of Selenium in Soil in Selenium-Rich Areas to Affect Selenium Absorption and Accumulation in Black Wheat. PLANTS (BASEL, SWITZERLAND) 2023; 12:4160. [PMID: 38140488 PMCID: PMC10747177 DOI: 10.3390/plants12244160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023]
Abstract
The composition and form of selenium in the soil have significant effects on the selenium content of crops. In this study, we investigated the selenium absorption pathway in plants by studying the interaction between nitrogen fertilizer and soil selenium. Our results showed that the selenium concentration enrichment factors (CEF) varied within the same region due to nitrogen fertilizer application, where they ranged from 1.33 to 5.02. The soil selenium flow coefficient (mobility factor, MF) increased with higher nitrogen application rates. The sum of the MF values for each soil layer treated with nitrogen application rates of 192 kg hm-2 and 240 kg hm-2 was 0.70, which was 64% higher than that for the control group with no nitrogen application. In the 0-20 cm soil layer, the highest summed water-soluble and exchangeable selenium and relative percentage of total selenium (12.45%) was observed at a nitrogen application rate of 240 kg hm-2. In the 20-40 cm soil layer, the highest relative percentage content of water-soluble and exchangeable selenium and total selenium (12.66%) was observed at a nitrogen application rate of 192 kg hm-2. Experimental treatment of black wheat with various concentrations of sodium selenite showed that selenium treatment at 50 μmol L-1 significantly increased the reduced glutathione (GSH) levels in the leaves and roots of seedlings, where the GSH contents increased by 155.4% in the leaves and by 91.5% in the roots. Further analysis of the soil-black wheat system showed that nitrogen application in selenium-rich areas affected the soil selenium flow coefficient and morphological composition, thereby changing the enrichment coefficient for leaves (0.823), transport capacity from leaves to grains (-0.530), and enrichment coefficient for roots (0.38). These changes ultimately affected the selenium concentration in the grains of black wheat.
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Affiliation(s)
- Weilin Kong
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Ruiwen Huo
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Yu Lu
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Zhenjie Fan
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Runqing Yue
- Yangquan Agricultural Technical Service Center, Yangquan 045000, China
| | - Aixia Ren
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Linghong Li
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Pengcheng Ding
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Yongkang Ren
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Zhiqiang Gao
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
| | - Min Sun
- College of Agriculture, Shanxi Agriculture University, Taigu, Jinzhong 030801, China
- Collaborative Innovation Center for High-Quality and Efficient Production of Characteristic Crops on the Loess Plateau Jointly Built by Provinces and Ministries, Taigu, Jinzhong 030801, China
- Key Laboratory of Functional Agriculture of Ministry of Agriculture and Rural Affairs, Taigu, Jinzhong 030801, China
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Liu X, Jiang X, Zhang J, Ye H, Shen M, Wu L, Miao Y, Chen L, Zhou K, Hao M, Jiang B, Huang L, Ning S, Chen X, Chen X, Liu D, Zhang L. Molecular cytogenetic identification and nutritional composition evaluation of newly synthesized Triticum turgidum- Triticum boeoticum amphiploids (AABBA bA b). FRONTIERS IN PLANT SCIENCE 2023; 14:1285847. [PMID: 38143580 PMCID: PMC10748598 DOI: 10.3389/fpls.2023.1285847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Accepted: 11/22/2023] [Indexed: 12/26/2023]
Abstract
Triticum boeoticum Boiss. (AbAb, 2n = 2x = 14) is a wheat-related species with the blue aleurone trait. In this study, 18 synthetic Triticum turgidum-Triticum boeoticum amphiploids were identified, which were derived from crosses between T. boeoticum and T. turgidum. Three probes (Oligo-pTa535, Oligo-pSc119.2, and Oligo-pTa713) for multicolor fluorescence in situ hybridization (mc-FISH) were combined with genomic in situ hybridization (GISH) to identify chromosomal composition. Seven nutritional indices (anthocyanins, protein, total essential amino acids TEAA, Fe, Zn, Mn and Cu) were measured, and the nutritional components of 18 synthetic amphiploids were comprehensively ranked by principal component analysis (PCA). The results showed that all three synthetic amphiploids used for cytological identification contained 42 chromosomes, including 14 A, 14 B, and 14 Ab chromosomes. The average anthocyanin content was 82.830 μg/g to 207.606 μg/g in the whole meal of the 17 blue-grained lines (Syn-ABAb-1 to Syn-ABAb-17), which was obviously higher than that in the yellow-grained line Syn-ABAb-18 (6.346 μg/g). The crude protein content was between 154.406 and 180.517 g/kg, and the EAA content was 40.193-63.558 mg/g. The Fe, Zn, Mn and Cu levels in the 17 blue-grained lines were 60.55 to 97.41 mg/kg, 60.55-97.41 mg/kg, 35.11 to 65.20 mg/kg and 5.74 to 7.22 mg/kg, respectively, which were higher than those in the yellow-grained line. The contribution of the first three principal components reached 84%. The first principal component was mainly anthocyanins, Fe, Zn and Mn. The second principal component contained protein and amino acids, and the third component contained only Cu. The top 5 Triticum turgidum-Triticum boeoticum amphiploids were Syn-ABAb-11, Syn-ABAb-17, Syn-ABAb-5, Syn-ABAb-8 and Syn-ABAb-4. These amphidiploids exhibited the potential to serve as candidates for hybridization with common wheat, as indicated by comprehensive score rankings, toward enhancing the nutritional quality of wheat.
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Affiliation(s)
- Xin Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaomei Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Junqing Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Hong Ye
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Mang Shen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lei Wu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Yongping Miao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Longyu Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ke Zhou
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ming Hao
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Bo Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lin Huang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Shunzong Ning
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xuejiao Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xue Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Dengcai Liu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lianquan Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
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Xia Q, Shui Y, Zhi H, Ali A, Yang Z, Gao Z. Exogeneous selenium enhances anthocyanin synthesis during grain development of colored-grain wheat. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 200:107742. [PMID: 37207492 DOI: 10.1016/j.plaphy.2023.107742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/17/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Anthocyanins and selenium (Se) play critical roles in antioxidant, anticancer, antibacterial, and antiviral treatments. Previous studies indicate that colored-grain wheat accumulates more Se than regular wheat, and Se synergistically promotes anthocyanin synthesis. However, the mechanism through which Se regulates anthocyanin synthesis remains unclear. We studied anthocyanin accumulation during the grain-filling stage of colored-grain wheat development by employing transcriptomics and metabolomics. We show that Se biofortification increased the concentrations of Se, anthocyanin, chlorophyll a and b, and carotenoids in colored-grain wheat. Genes related to biosynthesis of anthocyanins, phenylpropanoids biosynthesis, and flavonoids biosynthesis were significantly upregulated after Se treatment, which led to the accumulation of anthocyanin metabolites in colored-grain wheat. Genetic alterations in the expression profiles of several genes and transcription factors were observed, which slowed down lignin and proanthocyanidin biosynthesis and accelerated anthocyanin synthesis. Our results deepen the understanding of anthocyanin metabolism in Se-treated colored-grain wheat, which will likely promote harvest of these varieties.
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Affiliation(s)
- Qing Xia
- Department of Life Sciences, Lyuliang University, Lvliang, 033001, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Yang Shui
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Hui Zhi
- Department of Life Sciences, Lyuliang University, Lvliang, 033001, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Aamir Ali
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China
| | - Zhenping Yang
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China; John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK.
| | - Zhiqiang Gao
- College of Agriculture, Shanxi Agricultural University, Taigu, 030801, China; Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Taigu, 030801, China.
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8
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Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Mockus E, Ruzauskas M, Bartkevics V, Borisova A, Rocha JM, Ozogul F, Liatukas Z, Ruzgas V. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production. Front Microbiol 2022; 13:1031273. [PMID: 36569101 PMCID: PMC9773212 DOI: 10.3389/fmicb.2022.1031273] [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: 08/29/2022] [Accepted: 11/23/2022] [Indexed: 12/14/2022] Open
Abstract
Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Faculty of Veterinary Medicine, Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment (BIOR), Riga, Latvia
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey
| | - Zilvinas Liatukas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania
| | - Vytautas Ruzgas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Akademija, Lithuania
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9
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The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents in non-treated (non-fermented) and fermented wholemeal cereal flours of ‘Gaja’ (traditional wheat) and new breed lines DS8888-3-6 (waxy wheat), DS8548-7 (blue wheat) and DS8535-2 (purple wheat). Independent fermentations were undertaken with selected strains of Pediococcus acidilactici, Liquorilactobacillus uvarum and Lactiplantibacillus plantarum. The results revealed that all the wholemeal cereal flours of the analysed wheat varieties are suitable for fermentation with the selected strains because all the fermented samples showed lactic acid bacteria (LAB) viable counts higher than 8.00 log10 CFU/g and desirable low pH values. In most of the cases, fermentation increased the concentration of essential amino acids in the wholemeal cereal samples, and the LAB strain used for fermentation proved to be a significant factor in all the essential amino acid content of wholemeal wheat (p ≤ 0.0001). When comparing the non-fermented samples, the highest GABA content was found in ‘Gaja’ and waxy wheat samples (2.47 µmol/g, on average), and, in all the cases, fermentation significantly increased GABA concentration in the wholemeal cereals. On the other hand, total levels of biogenic amines in wholemeal samples ranged from 22.7 to 416 mg/kg. The wheat variety was a significant factor in all the analysed macro- and microelement contents (p ≤ 0.0001) in the wholemeal cereals. Furthermore, fermentation showed to be a significant factor in most of the FA content of the wholemeal cereal samples. Finally, fermentation can also contribute to improving the biological and functional value of wholemeal wheat flours (by increasing essential amino acids and GABA concentrations); however, safety parameters (e.g., biogenic amines) also should be taken into consideration when optimizing the most appropriate technological parameters.
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10
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Padhy AK, Kaur P, Singh S, Kashyap L, Sharma A. Colored wheat and derived products: key to global nutritional security. Crit Rev Food Sci Nutr 2022; 64:1894-1910. [PMID: 36069286 DOI: 10.1080/10408398.2022.2119366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ensuring food and nutritional security of fast-growing population will pose a huge challenge in future. An estimated one-half population who does not go hungry, nonetheless suffers the debilitating effects of unhealthy diets. In view of the nutritional awareness, when the major wheat breeding programs have started shifting to quality, instead of quantity in wheat, the colored wheats give a novel twist of targeting the malnutrition by enhancing the antioxidants such as anthocyanin, carotenoids, flavonoids, polyphenols etc. Moreover, changing consumer demands have picked the trend to prefer a nutritionally balanced diet over the conventional high energy diets and thus, colored wheat has opened up a hidden avenue for providing additional value to the wheat-based products. Besides providing nutrition, these pigments have the potential to replace the synthetic dyes and food colorants prevalent in the market. The review summarizes the genetics and biochemistry of the pigments of colored wheat along with their product development, nutritional status and consumer preference. The review also sheds light on the environmental effect on color accumulation and the effect of increased colorants on other quality traits of wheat.
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Affiliation(s)
| | | | | | | | - Achla Sharma
- Punjab Agricultural University, Ludhiana, Punjab, India
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11
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Anjum S, Rana S, Dasila K, Agnihotri V, Pandey A, Pande V. Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5358-5367. [PMID: 35318666 DOI: 10.1002/jsfa.11889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/10/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Soybean is believed to have good nutraceutical potential which is important for human health. Yellow soybean (YS) is generally used for the production of soymilk and other products, while black soybean (BS) is less explored. During the production of soymilk, residue, called okara is generated which is reported to have a good amount of nutrient content. Studies are generally performed with YS while BS is less explored. The present work is a comparison of the nutraceutical potential of BS and YS and their okara, mainly in terms of proximate, minerals, antinutrients, and isoflavone content and bioactivity of all types of samples in terms of antioxidant and antimicrobial activity. RESULTS Compared to raw soybean, protein content decreased significantly in both types of okara. Phytochemicals like ascorbic acid, catechin, quercetin, and gallic acid were significantly (P < 0.05) high in BS residue in comparison to respective raw soybean. Among isoflavones, daidzin and genistin were found significantly varying among all the samples, and glycitin and glycitein were not present in YS. CONCLUSION The nutraceutical potential and antimicrobial activity were comparative for both the raw beans and their okara, while the phytochemical contents and antioxidant activity were higher in the case of BS and its okara. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sofiya Anjum
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Smita Rana
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Khashti Dasila
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Vasudha Agnihotri
- Centre for Land and Water Resource Management, G. B. Pant National Institute of Himalayan Environment, Almora, India
| | - Anita Pandey
- Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, India
| | - Veena Pande
- Department of Biotechnology, Kumaun University, Nainital, India
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12
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Bartkiene E, Starkute V, Zokaityte E, Klupsaite D, Mockus E, Bartkevics V, Borisova A, Gruzauskas R, Liatukas Ž, Ruzgas V. Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour. BIOLOGY 2022; 11:biology11070966. [PMID: 36101347 PMCID: PMC9312326 DOI: 10.3390/biology11070966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/16/2022] [Accepted: 06/21/2022] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes G. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-60135837
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes G. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes G. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (V.S.); (E.Z.); (D.K.); (E.M.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes Iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Romas Gruzauskas
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, Lithuania;
| | - Žilvinas Liatukas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania; (Ž.L.); (V.R.)
| | - Vytautas Ruzgas
- Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania; (Ž.L.); (V.R.)
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13
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Garg M, Kaur S, Sharma A, Kumari A, Tiwari V, Sharma S, Kapoor P, Sheoran B, Goyal A, Krishania M. Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend. Front Nutr 2022; 9:878221. [PMID: 35634383 PMCID: PMC9131936 DOI: 10.3389/fnut.2022.878221] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 04/11/2022] [Indexed: 01/13/2023] Open
Abstract
Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps prepare many products such as bread, biscuit, pasta, and noodles. In the world of rapid economic growth, food security, in terms of nutritional profile, began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hypertension, and dyslipidemia. The idea of developing anthocyanin-biofortified wheat shapes human beings' lifestyles as it is a staple food crop in many parts of the world. This review is a compilation of the currently available information on colored wheat in the critical aspects, including biochemistry, food processing, nutrition, genetics, breeding, and its effect on human health. Market generation and consumer awareness creation are vital challenges for its exploitation as a function food on a large scale.
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Affiliation(s)
- Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Satveer Kaur
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Anjali Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Anita Kumari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Vandita Tiwari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Saloni Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Payal Kapoor
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Bhawna Sheoran
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Ajay Goyal
- Chitkara University School of Engineering & Technology, Chitkara University, Solan, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Mohali, India
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14
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Gao J, Koh AHS, Zhou W. Enhancing health benefits of bakery products using phytochemicals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:239-281. [PMID: 35595395 DOI: 10.1016/bs.afnr.2021.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There has been a growing interest in functional bakery products with enhanced health benefits, especially the prevention of some chronic diseases such as type 2 diabetes, cardiovascular diseases and neurodegenerative disorders. Fortification of wheat flour with phytochemicals, plant components with various bio-activities, is one of the promising approaches to improving public health with the ubiquitous consumption of baked goods. This chapter reviews the current knowledge of several representative phytochemicals, mainly plant polyphenols, including catechins, anthocyanins, fucoidan and quercetin extracted from various plant resources, and their application in bakery products, regarding their stability, impact on product quality and potential health benefits.
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Affiliation(s)
- Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Audrey Hui Si Koh
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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15
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Li Q, Mo R, Wang R, Ni Z, Zheng Y, Han Y, Wu S, Tang F, Yuan X, Liu Y. Characterization and assessment of chemical components in walnuts with various appearances. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Kil YS, Han AR, Hong MJ, Kim JB, Park PH, Choi H, Nam JW. 1H NMR-Based Chemometrics to Gain Insights Into the Bran of Radiation-Induced Colored Wheat Mutant. Front Nutr 2022; 8:806744. [PMID: 35059428 PMCID: PMC8764193 DOI: 10.3389/fnut.2021.806744] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 12/06/2021] [Indexed: 11/22/2022] Open
Abstract
Recently, wheat has attracted attention as a functional food, rather than a simple dietary energy source. Accordingly, whole-grain intake increases with an understanding of bioactive phytochemicals in bran. The development of colored wheat has drawn more attention to the value of bran owing to its nutritional quality, as well as the antioxidant properties of the colorant. The present 1H NMR-based chemometric study evaluated the compositional improvement of radiation-induced mutants in purple wheat by focusing on the predominant metabolites with high polarity. A total of 33 metabolites, including three choline derivatives, three sugar alcohols, four sugars, 13 amino acids, eight organic acids, and two nucleosides, were identified throughout the 1H NMR spectra, and quantification data were obtained for the identified metabolites via peak shape-based quantification. Principal component and hierarchical cluster analyses were conducted for performing multivariate analyses. The colored original wheat was found to exhibit improvements compared to yellow wheat in terms of the contents of primary metabolites, thus highlighting the importance of conducting investigations of polar metabolites. The chemometrics studies further revealed mutant lines with a compositional enhancement for metabolites, including lysine, proline, acetate, and glycerol.
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Affiliation(s)
- Yun-Seo Kil
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea
| | - Ah-Reum Han
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, South Korea
| | - Min-Jeong Hong
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, South Korea
| | - Jin-Baek Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, South Korea
| | - Pil-Hoon Park
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan-si, South Korea
| | - Hyukjae Choi
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan-si, South Korea
| | - Joo-Won Nam
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea
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17
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Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Liu X, Zhang M, Jiang X, Li H, Jia Z, Hao M, Jiang B, Huang L, Ning S, Yuan Z, Chen X, Chen X, Liu D, Liu B, Zhang L. TbMYC4A Is a Candidate Gene Controlling the Blue Aleurone Trait in a Wheat- Triticum boeoticum Substitution Line. FRONTIERS IN PLANT SCIENCE 2021; 12:762265. [PMID: 34804098 PMCID: PMC8603940 DOI: 10.3389/fpls.2021.762265] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Accepted: 10/12/2021] [Indexed: 06/13/2023]
Abstract
Triticum boeoticum Boiss (AbAb, 2n = 2x = 14) is one of the sources of the blue grain trait controlled by blue aleurone layer 2 (Ba2). However, the underlying genes have not been cloned. In this study, a transcriptomic comparison between a blue-grained wheat-T. boeoticum substitution line and its wheat parent identified 41 unigenes related to anthocyanin biosynthesis and 29 unigenes related to transport. The bHLH transcription factor gene TbMYC4A showed a higher expression level in the blue-grained substitution line. TbMYC4A contained the three characteristic bHLH transcription factor domains (bHLH-MYC_N, HLH and ACT-like) and clustered with genes identified from other wheat lines with the blue grain trait derived from other Triticeae species. TbMYC4A overexpression confirmed that it was a functional bHLH transcription factor. The analysis of a TbMYC4A-specific marker showed that the gene was also present in T. boeoticum and T. monococcum with blue aleurone but absent in other Triticeae materials with white aleurone. These results indicate that TbMYC4A is a candidate gene of Ba2 controlling the blue aleurone trait. The isolation of TbMYC4A is helpful for further clarifying the genetic mechanism of the blue aleurone trait and is of great significance for breeding blue-grained wheat varieties.
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Affiliation(s)
- Xin Liu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Minghu Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xiaomei Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Hui Li
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhenjiao Jia
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Ming Hao
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Bo Jiang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Lin Huang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
| | - Shunzong Ning
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Zhongwei Yuan
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xuejiao Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Xue Chen
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
| | - Dengcai Liu
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
| | - Baolong Liu
- Qinghai Province Key Laboratory of Crop Molecular Breeding, Xining, China
- Key Laboratory of Adaptation and Evolution of Plateau Biota (AEPB), Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China
| | - Lianquan Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, China
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19
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Li L, Kong Z, Huan X, Liu Y, Liu Y, Wang Q, Liu J, Zhang P, Guo Y, Qin P. Transcriptomics Integrated With Widely Targeted Metabolomics Reveals the Mechanism Underlying Grain Color Formation in Wheat at the Grain-Filling Stage. FRONTIERS IN PLANT SCIENCE 2021; 12:757750. [PMID: 34721487 PMCID: PMC8551455 DOI: 10.3389/fpls.2021.757750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 09/20/2021] [Indexed: 05/26/2023]
Abstract
Colored wheat grains have a unique nutritional value. To elucidate the color formation mechanism in wheat seeds, comprehensive metabolomic and transcriptomic analyses were conducted on purple (Dianmai 20-1), blue (Dianmai 20-8), and white (Dianmai 16) wheat at the grain-filling stage. The results showed that the flavonoid biosynthesis pathway was closely related to grain color formation. Among the 603 metabolites identified in all varieties, there were 98 flavonoids. Forty-six flavonoids were detected in purple and blue wheat, and there were fewer flavonoids in white wheat than in colored wheat. Integrated transcriptomic and metabolomic analyses showed that gene expression modulated the flavonoid composition and content, resulting in different metabolite levels of pelargonidin, cyanidin, and delphinidin, thus affecting the color formation of wheat grains. The present study clarifies the mechanism by which pigmentation develops in wheat grains and provides an empirical reference for colored wheat breeding.
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Affiliation(s)
- Li Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Zhiyou Kong
- College of Natural Resources and Environment, Baoshan University, Baoshan, China
| | - Xiuju Huan
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yeju Liu
- Graduate Office, Yunnan Agricultural University, Kunming, China
| | - Yongjiang Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Qianchao Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Junna Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Ping Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yirui Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Peng Qin
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
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20
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Li S, Zhao W, Liu S, Li P, Zhang A, Zhang J, Wang Y, Liu Y, Liu J. Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103248] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Composition, characteristics and health promising prospects of black wheat: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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23
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Liu Y, Liu M, Huang S, Zhang Z. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour. Foods 2021; 10:437. [PMID: 33671237 PMCID: PMC7922287 DOI: 10.3390/foods10020437] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 02/10/2021] [Accepted: 02/10/2021] [Indexed: 12/17/2022] Open
Abstract
Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min-1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.
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Affiliation(s)
- Yuxiu Liu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Miaomiao Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Shuhua Huang
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China;
| | - Zhengmao Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China;
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;
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Saini P, Kumar N, Kumar S, Mwaurah PW, Panghal A, Attkan AK, Singh VK, Garg MK, Singh V. Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:3197-3210. [PMID: 32686468 DOI: 10.1080/10408398.2020.1793727] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The consumers' demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. This review presents a brief knowledge of the nutritional composition of colored wheat including phytochemicals and bioactive compounds like flavonoids, phenolic compounds, their health benefits, methods and technologies used for processing and extraction as well as the effects of processing on these compounds.
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Affiliation(s)
- Praveen Saini
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Sunil Kumar
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Anil Panghal
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Arun Kumar Attkan
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Singh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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Xia Q, Yang Z, Shui Y, Liu X, Chen J, Khan S, Wang J, Gao Z. Methods of Selenium Application Differentially Modulate Plant Growth, Selenium Accumulation and Speciation, Protein, Anthocyanins and Concentrations of Mineral Elements in Purple-Grained Wheat. FRONTIERS IN PLANT SCIENCE 2020; 11:1114. [PMID: 32849686 PMCID: PMC7396501 DOI: 10.3389/fpls.2020.01114] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Accepted: 07/06/2020] [Indexed: 05/04/2023]
Abstract
Selenium (Se) is an essential micronutrient for human health. Deficiency and suboptimality of Se in human populations are a potential health risk. The reduction of such health risk by biofortification of crops, particularly in wheat has drawn much attention, especially for color-grained wheat as it is rich in anthocyanins and can be used as a major source of antioxidants in diet. Herein, a two-year field study on the purple-grained wheat cultivar (202w17) and common wheat cultivar (Shannong 129) was conducted with soil application (SeS) and foliar spray (SeF) of selenium. Results showed that the SeS increased shoot dry weight and grain yield. Both SeS and SeF enhanced the concentration of organic Se, but the higher concentration of organic Se in the grain of two cultivars was observed in SeF in comparison with SeS. The concentration of organic Se in the grain of 202w17 treated with SeF was approximately 1.5-fold of that in Shannong 129 with SeF. The analysis of Se accumulation in different parts of the plant revealed that 202w17 accumulated more Se in shoots and grain than Shannong 129, and 202w17 had also higher levels of total protein, total free amino acids and anthocyanin in grain than Shannong 129. In addition, SeF significantly increased the concentrations of zinc (Zn), calcium (Ca), magnesium (Mg) in both cultivars, but decreased the concentration of chromium (Cr), cadmium (Cd) and lead (Pd), which phenomenon was more significant in 202w17. Our results indicate that SeS increases plant growth, leading to higher grain yield in two cultivars tested. The purple-grained wheat (202w17) could accumulate more Se in grain and have a higher concentration of orgainic Se in grain than the common wheat (Shannong 129).
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Zhu Y, Zhao X, Zhang X, Liu H. Extraction, structural and functional properties of Haematococcus pluvialis protein after pigment removal. Int J Biol Macromol 2019; 140:1073-1083. [DOI: 10.1016/j.ijbiomac.2019.08.209] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/24/2019] [Accepted: 08/24/2019] [Indexed: 01/18/2023]
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