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Suriano S, Codianni P, Iannucci A. Carotenoids and tocols comparison in different Subspecies of Triticum turgidum and aestivum. Food Res Int 2023; 174:113620. [PMID: 37986473 DOI: 10.1016/j.foodres.2023.113620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Carotenoids and Tocols in six genotypes of Triticum turgidum ssp. durum, five of Triticum turgidum ssp. dicoccum, four of Triticum aestivum ssp. aestivum, and six of Triticum aestivum ssp. spelta were investigated. The aim of the present study was to identify, quantify, and compare the content of tocopherols, tocotrienols, and carotenoids in different primitive and modern genotypes of wheat species in order to evaluate the lines with the highest content and possibly use them for selection and breeding programs. The Triticum durum group showed the highest mean content of total carotenoids, with lutein being the most abundant, accounting for 80.12 % (Triticum spelta) to 86.65 % (Triticum turgidum) of total carotenoids. Among the genotypes, Line 6 (Triticum durum) had the highest lutein content (12.17 μg g-1), significantly differing from the lines within its group and the other groups of dicoccum, aestivum, and spelta.Triticum dicoccum exhibited a lower average content of total tocols compared to other Triticum species. The tocols profile showed a prevalence of tocotrienols over tocopherols. β + γ-T3 was the most abundant individual tocol isomer in all Triticum genotypes, contributing for 50.40 % (Triticum ssp. aestivum) and 42.50 % (Triticum spelta) of the total content, respectively. The highest β + γ-T3 content (23.83 μg/g) was found in Line 6 of Triticum durum. Correlation, principal component, and cluster analyses revealed positive correlations between total tocols and β/γ tocotrienols, significant differences between various groups of the same species, formation of six clusters labeled as I to VI, and the identification of genotypes from the same species grouped in different clusters.
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Affiliation(s)
- Serafino Suriano
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy.
| | - Pasquale Codianni
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy
| | - Anna Iannucci
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, Km 25,200, 71122 Foggia, Italy
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2
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Afzal M, Sielaff M, Distler U, Schuppan D, Tenzer S, Longin CFH. Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential. NPJ Sci Food 2023; 7:9. [PMID: 36966156 PMCID: PMC10039927 DOI: 10.1038/s41538-023-00188-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 03/06/2023] [Indexed: 03/27/2023] Open
Abstract
Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profiles should be of high importance for stakeholders along the wheat supply chain. We applied liquid chromatography-tandem mass spectrometry-based proteomics to establish the flour reference proteome for five wheat species, ancient to modern, each based on 10 cultivars grown in three diverse environments. We identified at least 2540 proteins in each species and a cluster analyses clearly separated the species based on their proteome profiles. Even more, >50% of proteins significantly differed between species - many of them implicated in products' quality, grain-starch synthesis, plant stress regulation and proven or potential allergic reactions in humans. Notably, the expression of several important wheat proteins was found to be mainly driven by genetics vs. environmental factors, which enables selection and refinement of improved cultivars for the wheat supply chain as long as rapid test methods will be developed. Especially einkorn expressed 5.4 and 7.2-fold lower quantities of potential allergens and immunogenic amylase trypsin inhibitors, respectively, than common wheat, whereas potential allergen content was intermediate in tetraploid wheat species. This urgently warrants well-targeted clinical studies, where the developed reference proteomes will help to design representative test diets.
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Affiliation(s)
- Muhammad Afzal
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany
| | - Malte Sielaff
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - Ute Distler
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - Detlef Schuppan
- Institute of Translational Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
- Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, 330 Brookline Avenue, Boston, MA, 02215, USA
| | - Stefan Tenzer
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany.
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3
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Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation. Foods 2023; 12:foods12040843. [PMID: 36832918 PMCID: PMC9957107 DOI: 10.3390/foods12040843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/07/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet.
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The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat. Foods 2022; 11:foods11244028. [PMID: 36553770 PMCID: PMC9778307 DOI: 10.3390/foods11244028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022] Open
Abstract
An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety 'Oberkulmer-Rotkorn' was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.
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Effect of Flaking and Precooking Procedures on Antioxidant Potential of Selected Ancient Cereal and Legume Flours. Foods 2022; 11:foods11111592. [PMID: 35681346 PMCID: PMC9180556 DOI: 10.3390/foods11111592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/23/2022] Open
Abstract
Consumption of cereals (and particularly ancient cereals) is considered the base of a healthy diet, and all current dietary guidelines have cereals at the bottom of the nutrition pyramid. Together with cereals, legumes are an excellent source of nutrients and nutraceuticals. The effects of agroindustrial pretreatments (flaking and precooking processes) on the antioxidant potential of flours from ancient cereals and legumes were studied. The extraction of free hydrophilic phenolic compounds was carried out in a hydroalcoholic solvent mixture via an ultrasound-assisted process. Furthermore, the solid residue was successively hydrolyzed by an alkaline solution to extract the bound phenolic fraction. Both free and bound extracted fractions were then quantitatively characterized for total polyphenolic and flavonoid contents, and the antioxidant potential was determined by carrying out the ABTS and DPPH radical scavenging assays, expressing the results (in both cases) as the Trolox equivalent antioxidant capacity (TEAC/ABTS and TEAC/DPPH, respectively). The samples were also extracted in organic apolar solvents (acetone or water-saturated iso-butanol) to quantitatively characterize lipophilic antioxidant compounds and pigments. A discussion on the comparison of these analytical parameters of flours obtained from raw, flaked, and precooked cereals and legumes is reported revealing that (i) phenolic compounds are mainly present in the post-hydrolysis extract (bound fraction), (ii) the precooking process significantly reduced the concentration of antioxidants, (iii) the flaking process slightly increased the phenolic content, (iv) legumes were less influenced by pretreatments, suggesting the possibility of using legumes to enrich cereal foods.
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Balli D, Cecchi L, Pieraccini G, Innocenti M, Benedettelli S, Mulinacci N. What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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7
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Genetic parameters estimation for some wild wheat species and their F1 hybrids grown in different regions of Saudi Arabia. Saudi J Biol Sci 2022; 29:521-525. [PMID: 35002448 PMCID: PMC8717142 DOI: 10.1016/j.sjbs.2021.09.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 09/07/2021] [Accepted: 09/08/2021] [Indexed: 11/25/2022] Open
Abstract
Wheat (Triticum aestivum L.) is the most important crop for human nutrition that underpins the food safety of Saudi Arabia. The investigation here was to determine heterosis effects using different genetic methods: heterosis over better, mid parents, the genetic advance, and genotype, phenotypic coefficient of variation for estimation some traits among six wheat landraces and their F1 hybrids. In 2019, these landraces were sown using hand and after 100 days, the emasculation and crossing were made among these six landraces using hand emasculation of anthers. In 2020, seeds for these genotypes (six wheat landraces and their F1) were sown under normal irrigation accordingly done in 2019. The results showed that the most important parent was Mabia resulted with the highest value in number of tiller/ plant, 1,000-grain weight, and fresh shoot weight. The highest value of plant height among six parents was Naqra while highest value at the same trait among F1 hybrids was P3 XP6. The estimations of heterosis showed that out of 15 crosses, one cross (P1XP5) was significantly better yield than all crosses for these four traits. The genotype coefficient of variation (GCV) ranged from 12.5% to 8.7% while phenotypic coefficient of variation ranged from 17.7% to 11.3%. The correlation coefficients was found between fresh shoot weight and number of tiller and plant height and umber of tiller. Wild wheat still serve as a source of useful germplasm with proven adaption and productivity and thus assembles of the wild wheat assortments are the initial step of breeding program.
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8
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Pedrazzani C, Vanara F, Bhandari DR, Bruni R, Spengler B, Blandino M, Righetti L. 5- n-Alkylresorcinol Profiles in Different Cultivars of Einkorn, Emmer, Spelt, Common Wheat, and Tritordeum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14092-14102. [PMID: 34793147 PMCID: PMC8640985 DOI: 10.1021/acs.jafc.1c05451] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/08/2021] [Accepted: 11/11/2021] [Indexed: 05/25/2023]
Abstract
5-n-Alkylresorcinols (AR) are bioactive compounds found in the edible parts of many cereals. Here, saturated and unsaturated homologues, including the oxidized forms 5-(2'-oxo) AR and their plant metabolites, were profiled by ultrahigh-performance liquid chromatography-ion mobility separation-high-resolution mass spectrometry in 18 cultivars of einkorn, emmer, spelt, common wheat, and tritordeum, cultivated in two consecutive years under uniform agronomic conditions. The average content of AR ranged between 672.5 ± 129.8 and 1408.9 ± 528.0 mg/kg, exceeding 2380 mg/kg in some samples and highlighting a superior content in tritordeum and in modern cultivars with respect to old wheat genotypes. By evaluating the effect of environmental and agronomic factors on the different variables, the harvest year resulted to be always significant, while location and variety influenced AR abundance only for some homologues. Furthermore, the spatial distribution of AR was investigated by mass spectrometry imaging using transversal cross sections of wheat kernels. Our results show that AR homologues are mainly localized in the testa and in the outer pericarp of wheat kernels.
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Affiliation(s)
- Clara Pedrazzani
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Francesca Vanara
- Department
of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini, 2, Grugliasco 10095, Italy
| | - Dhaka Ram Bhandari
- Institute
of Inorganic and Analytical Chemistry, Justus
Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Renato Bruni
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Bernhard Spengler
- Institute
of Inorganic and Analytical Chemistry, Justus
Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Massimo Blandino
- Department
of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini, 2, Grugliasco 10095, Italy
| | - Laura Righetti
- Department
of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
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9
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Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes. Food Chem 2021; 374:131710. [PMID: 34891089 DOI: 10.1016/j.foodchem.2021.131710] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 12/19/2022]
Abstract
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established.
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10
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Kaplan Evlice A, Özkaya H. Effects of wheat cultivar, cooking method, and bulgur type on nutritional quality characteristics of bulgur. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103124] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Abstract
Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world population. The role of wheat in our diet, however, has recently been scrutinized by pseudoscientific books and media reports promoting the overall impression that wheat consumption makes people sick, stupid, fat, and addicted. Consequently, numerous consumers in Western countries have started to question their dietary habits related to wheat consumption and voluntarily decided to adopt a wheat-free diet without a medical diagnosis of any wheat-related disorder (WRD), such as celiac disease, wheat allergy, or non-celiac gluten sensitivity. The aim of this review is to achieve an objective judgment of the positive aspects of wheat consumption as well as adverse effects for individuals suffering from WRDs. The first part presents wheat constituents and their positive nutritional value, in particular, the consumption of products from whole-grain flours. The second part is focused on WRDs that affect predisposed individuals and can be treated with a gluten-free or -reduced diet. Based on all available scientific knowledge, wheat consumption is safe and healthy for the vast majority of people. There is no scientific evidence to support that the general population would benefit from a wheat-free diet.
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Affiliation(s)
| | | | - Katharina A. Scherf
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
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13
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Afzal M, Pfannstiel J, Zimmermann J, Bischoff SC, Würschum T, Longin CFH. High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities. Sci Rep 2020; 10:14677. [PMID: 32895444 PMCID: PMC7477207 DOI: 10.1038/s41598-020-71712-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 08/18/2020] [Indexed: 12/21/2022] Open
Abstract
Wheat consumption can trigger celiac disease, allergic reactions and non-celiac wheat sensitivity (NCWS) in humans. Some people with NCWS symptoms claim a better tolerability of spelt compared to bread wheat products. We therefore investigated potential differences in the proteomes of spelt and bread wheat flour using nano LC-ESI-MS/MS on a set of 15 representative varieties for each of the two species. Based on the bread wheat reference, we detected 3,050 proteins in total and for most of them the expression was mainly affected by the environment. By contrast, 274 and 409 proteins in spelt and bread wheat, respectively, had a heritability ≥ 0.4 highlighting the potential to influence their expression level by varietal choice. We found 84 and 193 unique proteins for spelt and bread wheat, respectively, and 396 joint proteins, which expression differed significantly (p ≤ 0.05) when comparing both species. Thus, about one third of proteins differed significantly between spelt and bread wheat. Of them, we identified 81 proteins with high heritability, which therefore might be interesting candidates for future research on wheat hypersensitivities.
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Affiliation(s)
- Muhammad Afzal
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstrasse 21, 70599, Stuttgart, Germany
| | - Jens Pfannstiel
- Core Facility Hohenheim, University of Hohenheim, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany
| | - Julia Zimmermann
- Institute of Nutritional Medicine, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany
| | - Stephan C Bischoff
- Institute of Nutritional Medicine, University of Hohenheim, Fruwirthstrasse 12, 70599, Stuttgart, Germany
| | - Tobias Würschum
- Institute of Plant Breeding, Seed Science and Population Genetics, University of Hohenheim, Fruwirthstrasse 21, 70599, Stuttgart, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstrasse 21, 70599, Stuttgart, Germany.
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14
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Stark TD, Weiss P, Friedrich L, Hofmann T. The wheat species profiling by non-targeted UPLC–ESI–TOF-MS analysis. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03517-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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15
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Lipophilic fraction and its antioxidant capacity in sixteen spelt genotypes cultivated in Poland. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102809] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Minor cereals exhibit superior antioxidant effects on human epithelial cells compared to common wheat cultivars. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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17
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Skrajda-Brdak M, Konopka I, Tańska M, Sulewska H. Phenolic nutrient composition and grain morphology of winter spelt wheat ( Triticum aestivum ssp. spelta) cultivated in Poland. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1267] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Skrajda-Brdak
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - I. Konopka
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - M. Tańska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland
| | - H. Sulewska
- Department of Agronomy, Poznan University of Life Sciences, ul. Dojazd 11, 60-632 Poznań, Poland
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Rubio C, González-Weller D, Caballero JM, Romano AR, Paz S, Hardisson A, Gutiérrez ÁJ, Revert C. Metals in food products with rising consumption (brewer’s yeast, wheat bran, oat bran, sesame seeds, flaxseeds, chia seed). A nutritional and toxicological evaluation. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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19
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Dvořáček V, Štěrbová L, Matějová E, Bradová J, Hermuth J. Reflectance Spectrometry as a Screening Tool for Prediction of Lutein Content in Diverse Wheat Species (Triticum spp.). FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1215-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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Mellado-Ortega E, Hornero-Méndez D. Effect of lutein esterification on the differential distribution of carotenoids in germ and endosperm fractions from tritordeum grains. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Arzani A, Ashraf M. Cultivated Ancient Wheats (Triticumspp.): A Potential Source of Health-Beneficial Food Products. Compr Rev Food Sci Food Saf 2017; 16:477-488. [DOI: 10.1111/1541-4337.12262] [Citation(s) in RCA: 151] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 02/24/2017] [Accepted: 02/25/2017] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmad Arzani
- Dept. of Agronomy and Plant Breeding, College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
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Longin CFH, Würschum T. Back to the Future - Tapping into Ancient Grains for Food Diversity. TRENDS IN PLANT SCIENCE 2016; 21:731-737. [PMID: 27364231 DOI: 10.1016/j.tplants.2016.05.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 05/12/2016] [Accepted: 05/12/2016] [Indexed: 05/27/2023]
Abstract
Einkorn, emmer, and spelt are old wheat species that have fed the world for centuries before they have nearly completely been replaced by modern bread wheat. Nowadays, the diversity of these old species lies frozen in gene banks and rare attempts aim to exploit them as a source for genetic diversity in modern wheat breeding. Here, we want to raise a debate on a more holistic exploitation of ancient species via their direct introduction to the consumer market as high quality products. Although exemplified only for ancient wheat species, this innovative self-financing strategy can be directly extended to other species. A central requirement for this concept is intensive communication, coordination, and interdisciplinary research along the entire production chain from farm to fork.
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Affiliation(s)
- C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Tobias Würschum
- State Plant Breeding Institute, University of Hohenheim, 70599 Stuttgart, Germany
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24
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Near-infrared reflectance spectroscopy for the rapid discrimination of kernels and flours of different wheat species. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.06.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Ziegler JU, Steiner D, Longin CFH, Würschum T, Schweiggert RM, Carle R. Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.019] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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26
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Ziegler JU, Flockerzie M, Longin CFH, Würschum T, Carle R, Schweiggert RM. Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:913-922. [PMID: 26752117 DOI: 10.1021/acs.jafc.5b05474] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of sprouting times and illumination conditions on lipophilic antioxidants (carotenoids, tocochromanols, alkylresorcinols, and steryl ferulates), chlorophylls, and α-amylase activity was investigated using four varieties each of bread wheat (Triticum aestivum ssp. aestivum), spelt (T. aestivum ssp. spelta), durum (T. durum), emmer (T. dicoccum), and einkorn (T. monococcum). Carotenoid levels significantly increased during sprouting, particularly, under light exposure. In contrast, concentrations of other lipophilic antioxidants were affected to a lesser extent. Moreover, the quantitative development of lipophilic antioxidants was evidently determined by genotype. On the basis of the levels of carotenoids newly synthesized during sprouting, a chloroplast development index indicated that chloroplast ontogenesis during sprouting occurred at different species-dependent rates. Thermal degradation of carotenoids, tocochromanols, chlorophylls, and α-amylase activity was observed during the drying of sprouts at 40 and 90 °C, while alkylresorcinol and steryl ferulate levels remained unaffected. Wheat sprouts were shown to be potential functional ingredients to increase the nutritional value of cereal products.
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Affiliation(s)
- Jochen U Ziegler
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
| | - Miriam Flockerzie
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim , Fruwirthstraße 21, D-70599, Stuttgart, Germany
| | - Tobias Würschum
- State Plant Breeding Institute, University of Hohenheim , Fruwirthstraße 21, D-70599, Stuttgart, Germany
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
- Faculty of Science, Biological Science Department, King Abdulaziz University , P.O. Box 80257, Jeddah 21589, Saudi Arabia
| | - Ralf M Schweiggert
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
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