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Zhang Y, Wu H, Fu L. A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38470104 DOI: 10.1080/10408398.2024.2326618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
With the improved knowledge of gluten-related disorders, especially celiac disease (CD), the market of gluten-free food is growing. However, the current gluten-free diet still presents challenges in terms of nutrition, acceptability, and cost due to the absence of gluten. It is important to note that gluten-related allergies or sensitivities have different underlying causes. And individuals with mild non-celiac gluten disorder symptoms may not necessarily require the same gluten-free treatments. Scientists are actively seeking alternative solutions for these consumers. This review delves into the various strategies employed by researchers for detoxifying gluten or modifying its main protein, gliadin, including genetic treatment, transamidation and deamidation, hydrolysis, and microbial treatments. The mechanisms, constraints of these techniques, their current utilization in food items, as well as their implications for gluten-related disorders, are discussed in detail. Although there is still a gap in the application of these methods as alternative solutions in the real market, the summary provided by our review could be beneficial for peers in enriching their basic ideas and developing more applicable solutions for wheat gluten detoxification.
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Affiliation(s)
- Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Haoyi Wu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Linglin Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
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2
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Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
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Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
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Wang Q, Xiong C, Li J, Deng Q, Zhang X, Wang S, Chen MM. High-performance electrochemiluminescence sensors based on ultra-stable perovskite quantum dots@ZIF-8 composites for aflatoxin B1 monitoring in corn samples. Food Chem 2023; 410:135325. [PMID: 36610091 DOI: 10.1016/j.foodchem.2022.135325] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/25/2022]
Abstract
Aflatoxin B1 (AFB1) that is prone to contaminate corns brings a serious threat to human health. Therefore, it is of great significance to construct novel detection methods for AFB1 tracing. Here, methylamine perovskite quantum dots (MP QDs) encapsulated by ZIF-8 metal-organic frameworks (MP QDs@ZIF-8) were prepared and then ultra-stable electrochemiluminescence (ECL) sensors were developed. By the confinement of cavities structure, multiple MP QDs were crystallized and embedded inside ZIF-8 to form MP QDs@ZIF-8, achieving stable and robust ECL responds in aqueous environment. Further combined with AFB1-imprinted polymer, the constructed ECL sensor showed good selectivity and ultra-sensitivity (the detection limit was 3.5 fg/mL, S/N = 3) with a wide linear range from 11.55 fg/mL to 20 ng/mL for AFB1 quantification. Satisfactory recoveries in corn samples indicated the reliable practicability of the proposed sensor for AFB1 assay. This work provided a novel pathway in designing high-performance ECL sensing platform for food safety.
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Affiliation(s)
- Qian Wang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Chengyi Xiong
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Jingwen Li
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Xiuhua Zhang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Shengfu Wang
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China
| | - Miao-Miao Chen
- Ministry of Education Key Laboratory for the Synthesis and Application of Organic Functional Molecules, Collaborative Innovation Center for Advanced Organic Chemical Materials Co-constructed by the Province and Ministry, College of Chemistry and Chemical Engineering, Hubei University, Wuhan 430062, China; Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, China.
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Climate-Changed Wheat: The Effect of Smaller Kernels on the Nutritional Value of Wheat. SUSTAINABILITY 2022. [DOI: 10.3390/su14116546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Through plant breeding and improved agronomy, the average wheat kernel size increased globally by about 40% from 1940 to 2000. Millers demand larger kernels because they contain more white flour (endosperm). Climate pressures are resulting in frequently reduced kernel size and routine rejection by the commodity system. If whole-wheat flour instead of white flour is the target, these smaller kernels have unrealized value. A total of 94% of Americans do not meet the recommended fiber intake, and inadequate fiber intake plays a role in the development of multiple chronic diseases. A total of 98% of the fiber in wheat is found in the bran. Bran content was measured in “big” (x¯ = 0.042 g/kernel) and “small” (x¯ = 0.023 g/kernel) kernels in nine varieties over locations and years. On average, small kernels contained 15.9% more bran than big kernels (n = 54, p < 0.001) and, thus, had higher mineral and fiber content. In the majority of cases, baking showed no difference in whole-wheat quality among flours within the same variety, regardless of kernel size, based on bread slice height and surface area. Wheat that was rejected by commercial mills as too small produced satisfactory bread. Favoring larger kernels and white flour production has unintended health consequences. Valuing smaller kernels and whole-wheat production provides an outlet for farmers dealing with increasing climate pressures and leads to an end-use product which can improve human health by increasing dietary fiber consumption.
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Lu LW, Chen JH. Seaweeds as Ingredients to Lower Glycemic Potency of Cereal Foods Synergistically-A Perspective. Foods 2022; 11:714. [PMID: 35267347 PMCID: PMC8909722 DOI: 10.3390/foods11050714] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 12/12/2022] Open
Abstract
Seaweeds are traditional food ingredients mainly in seaside regions. Modern food science and nutrition researchers have identified seaweed as a source of functional nutrients, such as dietary soluble and insoluble fibers, proteins, omega-3 fatty acids, prebiotic polysaccharides, polyphenols, and carotenoids. Owing to the rich nutrients, seaweeds and seaweed extract can be used as functional ingredients by modifying the nutrients composition to reduce the proportion of available carbohydrates, delaying the gastric emptying time and the absorption rate of glucose by increasing the digesta viscosity, and attenuating the digesting rate by blocking the activity of digestive enzymes. This review presents the concept of using seaweed as unconventional ingredients that can function synergistically to reduce the glycemic potency of cereal products.
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Affiliation(s)
- Louise Weiwei Lu
- Human Nutrition Unit, School of Biological Sciences, University of Auckland, Auckland 1024, New Zealand
- High Value Nutrition, National Science Challenge, Auckland 1010, New Zealand
| | - Jie-Hua Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
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de Sousa T, Ribeiro M, Sabença C, Igrejas G. The 10,000-Year Success Story of Wheat! Foods 2021; 10:2124. [PMID: 34574233 PMCID: PMC8467621 DOI: 10.3390/foods10092124] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 12/13/2022] Open
Abstract
Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.
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Affiliation(s)
- Telma de Sousa
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Carolina Sabença
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (T.d.S.); (M.R.); (C.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2825-149 Lisbon, Caparica, Portugal
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Sabença C, Ribeiro M, de Sousa T, Poeta P, Bagulho AS, Igrejas G. Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review. Foods 2021; 10:1765. [PMID: 34441542 PMCID: PMC8391170 DOI: 10.3390/foods10081765] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/27/2021] [Accepted: 07/28/2021] [Indexed: 12/12/2022] Open
Abstract
In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption.
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Affiliation(s)
- Carolina Sabença
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (C.S.); (M.R.); (T.d.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, Portugal;
| | - Miguel Ribeiro
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (C.S.); (M.R.); (T.d.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, Portugal;
| | - Telma de Sousa
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (C.S.); (M.R.); (T.d.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, Portugal;
| | - Patrícia Poeta
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, Portugal;
- Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Ana Sofia Bagulho
- National Institute for Agrarian and Veterinarian Research (INIAV), Estrada Gil Vaz, Ap. 6, 7350-901 Elvas, Portugal;
| | - Gilberto Igrejas
- Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (C.S.); (M.R.); (T.d.S.)
- Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, Portugal;
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SİRAT A. Gümüşhane Ekolojik Koşullarında Bazı Altı Sıralı Arpa Çeşitlerinin Tane Kalite Özellikleri ve Besin Değerlerinin Belirlenmesi. ULUSLARARASI TARIM VE YABAN HAYATI BILIMLERI DERGISI 2020. [DOI: 10.24180/ijaws.683850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Reque PM, Pinilla CMB, Tinello F, Corich V, Lante A, Giacomini A, Brandelli A. Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria. J Food Biochem 2020; 44:e13262. [PMID: 32361998 DOI: 10.1111/jfbc.13262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/04/2020] [Accepted: 04/04/2020] [Indexed: 11/30/2022]
Abstract
The present study aimed to investigate the bioprocessing of wheat middlings with different lactic acid bacteria (LAB) in order to improve biological activities of this by-product of wheat flour production. The concentration of lactic acid, reducing sugars, and total phenolics, as well as antioxidant, antibrowning, antibacterial and prebiotic activities of fermented samples were analyzed. All LAB strains were capable to growth on wheat middlings, and pH decreased in the medium associated with lactic acid production during cultivation. Samples inoculated with Lactobacillus plantarum DSM20174 presented the maximum growth, lactic acid concentration above 2 mg/ml, and pH values around 3.8. The amount or reducing sugars decreased after 24 hr growth, except for maltose. Bioprocessed wheat middlings exhibited antioxidant, antibrowning, antibacterial, and prebiotic properties, related with the increase of total phenolic content. Highest values for antioxidant activities were obtained for L. plantarum and Streptococcus thermophilus strains, reaching values around 400 and 640 μM Trolox equivalents (TE) ml-1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. Bioprocessing techniques using LAB can be an interesting approach to improve the availability of compounds with health-promoting properties from lignocellulosic waste material. PRACTICAL APPLICATIONS: The processing of secondary products from wheat milling can represent an important benefit to the industry. Wheat middlings bioprocessed with LAB showed improved biological activities and may represent an interesting ingredient to be incorporated in food and feed formulations.
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Affiliation(s)
- Priscilla Magro Reque
- Department of Food Science, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Department of Food Science, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Federica Tinello
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Anna Lante
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), Università degli Studi di Padova, Padova, Italy
| | - Adriano Brandelli
- Department of Food Science, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
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de Almeida Silva Vilela J, de Figueiredo Vilela L, Ramos CL, Schwan RF. Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages. Braz J Microbiol 2020; 51:1297-1307. [PMID: 32319043 DOI: 10.1007/s42770-020-00271-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/08/2020] [Indexed: 12/14/2022] Open
Abstract
The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L-1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.
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Affiliation(s)
| | | | - Cíntia Lacerda Ramos
- Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, Diamantina, MG, CEP 39100-000, Brazil
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG, CEP 37200-000, Brazil.
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Roth M, Jekle M, Becker T. Opportunities for upcycling cereal byproducts with special focus on Distiller's grains. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Callejo MJ, Vargas-Kostiuk ME, Ribeiro M, Rodríguez-Quijano M. Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03268-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Raúl LJ, Araújo IBD, Barbosa RC, Maciel MIS, Shinohara NKS, Campagnoli de Oliveira Filho PR. Manufacture of Biquara (Haemulon Plumierii- Lacepède, 1801) Fishburger with Addition of Wheat Bran. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Lito Jorge Raúl
- Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | - Isabelly Barbosa de Araújo
- Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | - Raphael Cordeiro Barbosa
- Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | - Maria Inês Sucupira Maciel
- Departamento de Ciências Domésticas, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
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Marti A, Cattaneo S, Benedetti S, Buratti S, Abbasi Parizad P, Masotti F, Iametti S, Pagani MA. Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches. J Food Sci 2018; 82:2583-2590. [PMID: 29125640 DOI: 10.1111/1750-3841.13938] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 08/29/2017] [Accepted: 09/05/2017] [Indexed: 12/21/2022]
Abstract
The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. PRACTICAL APPLICATION As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures.
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Affiliation(s)
- Alessandra Marti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefano Cattaneo
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Simona Benedetti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Susanna Buratti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Parisa Abbasi Parizad
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Fabio Masotti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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15
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Ramashia S, Gwata E, Meddows-Taylor S, Anyasi T, Jideani A. Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa. Food Res Int 2018; 104:110-118. [DOI: 10.1016/j.foodres.2017.09.065] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 09/18/2017] [Accepted: 09/22/2017] [Indexed: 11/29/2022]
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16
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Haro-Vicente JF, Bernal-Cava MJ, Lopez-Fernandez A, Ros-Berruezo G, Bodenstab S, Sanchez-Siles LM. Sensory Acceptability of Infant Cereals with Whole Grain in Infants and Young Children. Nutrients 2017; 9:nu9010065. [PMID: 28098769 PMCID: PMC5295109 DOI: 10.3390/nu9010065] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 12/09/2016] [Accepted: 01/06/2017] [Indexed: 01/06/2023] Open
Abstract
In many countries, infant cereals are one of the first foods introduced during the complementary feeding stage. These cereals are usually made with refined cereal flours, even though several health benefits have been linked to the intake of whole grain cereals. Prior evidence suggests that food preferences are developed at early stages of life, and may persist in later childhood and adulthood. Our aim was to test whether an infant cereal with 30% of whole grain was similarly accepted both by parents and infants in comparison to a similar cereal made from refined flour. A total of 81 infants between 4 and 24 months old were included in the study. Parent-infant pairs participated in an 8-day experimental study. Acceptance was rated on hedonic scales (4-points for infants and 7-points for parents). Other attributes like color, smell, and taste were evaluated by the parents. Acceptability for infant cereals with whole grain and refined cereals was very similar both for infants (2.30 ± 0.12 and 2.32 ± 0.11, p = 0.606) and parents (6.1 ± 0.8 and 6.0 ± 0.9, p = 0.494). Therefore, our findings show that there is an opportunity to introduce whole grain cereals to infants, including those who are already used to consuming refined infant cereals, thereby accelerating the exposure of whole grain in early life.
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Affiliation(s)
| | | | - Amparo Lopez-Fernandez
- Department of Food Science and Nutrition, University of Murcia, Campus de Espinardo, Espinardo, Murcia 30071, Spain.
| | - Gaspar Ros-Berruezo
- Department of Food Science and Nutrition, University of Murcia, Campus de Espinardo, Espinardo, Murcia 30071, Spain.
| | - Stefan Bodenstab
- Department of Research and Development, Hero Group, Lenzburg 5600, Switzerland.
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17
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Fuentealba C, Quesille-Villalobos AM, González-Muñoz A, Saavedra Torrico J, Shetty K, Gálvez Ranilla L. Optimized methodology for the extraction of free and bound phenolic acids from Chilean Cristalinocorn ( Zea maysL.) accession. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1217048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Peyer LC, Zannini E, Arendt EK. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.009] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Taylor JR, Emmambux MN, Kruger J. Developments in modulating glycaemic response in starchy cereal foods. STARCH-STARKE 2014. [DOI: 10.1002/star.201400192] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- John R.N. Taylor
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
| | - M. Naushad Emmambux
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
| | - Johanita Kruger
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
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20
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Fardet A. How can both the health potential and sustainability of cereal products be improved? A French perspective. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.07.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Murniece I, Straumite E. The information presented on labels for bread produced in Latvia. Food Chem 2014; 162:117-21. [DOI: 10.1016/j.foodchem.2014.04.048] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/07/2014] [Accepted: 04/11/2014] [Indexed: 10/25/2022]
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22
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Lam L, Soong R, Sutrisno A, de Visser R, Simpson MJ, Wheeler HL, Campbell M, Maas WE, Fey M, Gorissen A, Hutchins H, Andrew B, Struppe J, Krishnamurthy S, Kumar R, Monette M, Stronks HJ, Hume A, Simpson AJ. Comprehensive multiphase NMR spectroscopy of intact ¹³C-labeled seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:107-115. [PMID: 24354469 DOI: 10.1021/jf4045638] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Seeds are complex entities composed of liquids, gels, and solids. NMR spectroscopy is a powerful tool for studying molecular structure but has evolved into two fields, solution and solid state. Comprehensive multiphase (CMP) NMR spectroscopy is capable of liquid-, gel-, and solid-state experiments for studying intact samples where all organic components are studied and differentiated in situ. Herein, intact (13)C-labeled seeds were studied by a variety of 1D/2D (1)H/(13)C experiments. In the mobile phase, an assortment of metabolites in a single (13)C-labeled wheat seed were identified; the gel phase was dominated by triacylglycerides; the semisolid phase was composed largely of carbohydrate biopolymers, and the solid phase was greatly influenced by starchy endosperm signals. Subsequently, the seeds were compared and relative similarities and differences between seed types discussed. This study represents the first application of CMP-NMR to food chemistry and demonstrates its general utility and feasibility for studying intact heterogeneous samples.
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Affiliation(s)
- Leayen Lam
- Department of Physical and Environment Sciences, University of Toronto Scarborough , 1265 Military Trail, Toronto, Ontario, Canada M1C 1A4
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24
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Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation. J Biosci Bioeng 2013; 117:449-56. [PMID: 24216458 DOI: 10.1016/j.jbiosc.2013.10.002] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Revised: 09/24/2013] [Accepted: 10/07/2013] [Indexed: 11/22/2022]
Abstract
The effects of fermentation by 2 food-grade bacteria (Bacillus subtilis and Lactobacillus plantarum) on antioxidant activities and the contents of phenolics and flavonoids in 4 cereals (specifically adlay, chestnut, lotus seed, and walnut) were determined and compared with those of their non-fermented counterparts. Results showed that antioxidant properties observed in the fermented and non-fermented cereals may vary with fermented starters. Fermentation was observed to increase the phenolic and flavonoid contents of the extracts. The effects on Bacillus-fermented cereals were stronger than on Lactobacillus-fermented cereals. In IC50 values (mg/mL) of extracts, the extracts of fermented cereal showed a stronger DPPH radical scavenging and ferric-reducing activities. Fermentation did not significantly alter the Fe(2+)-chelating activity in the extracts of chestnuts and lotus seeds. All cereals were shown significantly inhibited the production of LPS-induced intracellular reactive oxygen species (ROS) without creating obvious cytotoxic effects in the macrophage cells. These results suggest that the fermentation process enables cereal-based foods with enhanced antioxidant capacities to contribute to health and nutritional improvements in consumers.
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25
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Coda R, Kärki I, Nordlund E, Heiniö RL, Poutanen K, Katina K. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food Microbiol 2013; 37:69-77. [PMID: 24230475 DOI: 10.1016/j.fm.2013.05.011] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 04/25/2013] [Accepted: 05/28/2013] [Indexed: 11/24/2022]
Abstract
Wheat bran is nutritionally an important source of dietary fibre, vitamins and minerals, but its negative influence on dough rheology, texture and sensory quality of bread limits its use in bread baking. The current study aimed at improving the technological functionality of bran by bioprocessing Wheat bran of different particle size (750, 400, 160, 50 μm) was fermented 8 h or 24 h with Lactobacillus brevis E95612 and Kazachstania exigua C81116 with or without addition of enzyme mixture with various carbohydrase activities. Kinetics of growth and acidification showed that the growth of the starters was enhanced in the presence of enzymes in bran having particle size of 160 and 50 μm. Fermentation was critical to improve dough stability and volume of bran enriched breads, whereas addition of enzymes had the most significant effect in improving bread shelf-life. Wheat bread containing 160 μm bran fermented 8 h with enzymes had mild flavour, the highest volume and shelf-life. Reduction of particle size increased perceived smoothness of mouthfeel but provided darker colour in bran-containing breads. The short 8 h bioprocessing, with or without enzymes did not increase pungent flavour or bitter aftertaste in comparison with the native bran.
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Affiliation(s)
- Rossana Coda
- VTT, Tietotie 2, 02044 VTT, Finland; Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy.
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