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Felisiak K, Przybylska S, Tokarczyk G, Tabaszewska M, Słupski J, Wydurska J. Effect of Chickpea ( Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies. Foods 2024; 13:2356. [PMID: 39123550 PMCID: PMC11311373 DOI: 10.3390/foods13152356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2024] [Revised: 07/20/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality.
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Affiliation(s)
- Katarzyna Felisiak
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland; (S.P.); (G.T.)
| | - Sylwia Przybylska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland; (S.P.); (G.T.)
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland; (S.P.); (G.T.)
| | - Małgorzata Tabaszewska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland; (M.T.); (J.S.)
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland; (M.T.); (J.S.)
| | - Joanna Wydurska
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 70-310 Szczecin, Poland; (S.P.); (G.T.)
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Sardella C, Capo L, Adamo M, Donna M, Ravetto Enri S, Vanara F, Lonati M, Mucciarelli M, Blandino M. The cultivation of rye in marginal Alpine environments: a comparison of the agronomic, technological, health and sanitary traits of local landraces and commercial cultivars. FRONTIERS IN PLANT SCIENCE 2023; 14:1130543. [PMID: 37235035 PMCID: PMC10208067 DOI: 10.3389/fpls.2023.1130543] [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: 12/23/2022] [Accepted: 03/23/2023] [Indexed: 05/28/2023]
Abstract
Rye is a secondary crop that is characterized by a higher tolerance to climatically less favorable conditions than other cereal species. For this reason, rye was historically used as a fundamental raw material for bread production and as a supply of straw in northern parts of Europe as well as in mountain environments, such as Alpine valleys, where locally adapted landraces have continued to be cultivated over the years. In this study, rye landraces collected in different valleys in the Northwest Italian Alps have been selected as the most genetically isolated within their geographical contexts and cultivated in two different marginal Alpine environments. The traits concerning their agronomy, mycotoxin contamination, bioactive content, as well as their technological and baking quality were assessed to characterize and compare rye landraces with commercial wheat and rye cultivars. Rye cultivars showed the same grain yield level as wheat in both environments. Only the genotype selected from the Maira Valley was characterized by tall and thin culms and a proneness to lodging, thereby resulting in a lower yield capacity. Among the rye cultivars, the hybrid one presented the highest yield potential, but also the highest susceptibility to the occurrence of ergot sclerotia. However, the rye cultivars, especially the landraces, were characterized by higher concentrations of minerals, soluble fibers, and soluble phenolic acids, and thus both their flours and breads had superior antioxidant properties. A 40% substitution of refined wheat flour with whole-grain rye flour led to a higher dough water absorption and a lower stability, thereby resulting in lower loaf volumes and darker products. Agronomically and qualitatively speaking, the rye landraces diverged significantly from the conventional rye cultivars, thus reflecting their genetic distinctiveness. The landrace from the Maira Valley shared a high content in phenolic acids and good antioxidant properties with the one from the Susa Valley and, when combined with wheat flour, turned out to be the most suitable for bread making. Overall, the results have highlighted the suitability of reintroducing historic rye supply chains, based on the cultivation of local landraces in marginal environments and the production of value-added bakery goods.
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Affiliation(s)
- Claudia Sardella
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Luca Capo
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Martino Adamo
- Department of Life Sciences and Systems Biology, University of Turin, Turin, Italy
| | - Matteo Donna
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Simone Ravetto Enri
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Michele Lonati
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
| | - Marco Mucciarelli
- Department of Life Sciences and Systems Biology, University of Turin, Turin, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy
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An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads. Antioxidants (Basel) 2022; 11:antiox11081438. [PMID: 35892640 PMCID: PMC9330432 DOI: 10.3390/antiox11081438] [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: 06/21/2022] [Revised: 07/16/2022] [Accepted: 07/21/2022] [Indexed: 11/18/2022] Open
Abstract
The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, the cyclic voltammetry (CV) technique has been recently adapted for this purpose. In this study, the application of the CV assay for the determination of the total reducing capacity of flours, doughs, and breads as well as their crumbs and crusts, originated from wheat, spelt, and rye formulated on white flours (extraction rate of 70%) and dark flours (extraction rate of 100%) and baked at 200 °C for 35 min and at 240 °C for 30 min was addressed. The reducing capacity of hydrophilic extracts from white flours and breads as well as their crumbs and crusts showed double values when compared to that of lipophilic ones whilst hydrophilic and lipophilic extracts from dark breads and their parts revealed comparable levels. The dark wheat, spelt, and rye breads showed an approximately threefold higher total reducing capacity than white breads. Baking at higher temperature slightly increased the total reducing capacity of breads and the highest value was found for dark rye bread as well as its crust baked at 240 °C for 30 min. The cyclic voltammetry methodology showed to be especially suitable for screening the bread technology and allows for obtaining rapid electrochemical profiles of bread samples.
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Torgbo S, Sukatta U, Kamonpatana P, Sukyai P. Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation. Food Chem 2022; 382:132332. [DOI: 10.1016/j.foodchem.2022.132332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 01/10/2022] [Accepted: 01/31/2022] [Indexed: 01/21/2023]
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Abstract
Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.
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Park YS, Kim ID, Dhungana SK, Park EJ, Park JJ, Kim JH, Shin DH. Quality Characteristics and Antioxidant Potential of Lemon ( Citrus limon Burm. f.) Seed Oil Extracted by Different Methods. Front Nutr 2021; 8:644406. [PMID: 34568400 PMCID: PMC8458774 DOI: 10.3389/fnut.2021.644406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 08/10/2021] [Indexed: 12/14/2022] Open
Abstract
Lemon (Citrus limon Burm. f.) is one of the most widely produced and consumed fruits in the world. The seeds of lemon are generally discarded as waste. The purpose of this study was to investigate the quality characteristics and antioxidant potential of lemon seed oil obtained by four extraction methods (roasted-pressing at 170°C, RP-170; roasted-pressing at 100°C, RP-100; cold-pressing, CP; and supercritical fluid, SF). No significant differences in the viscosity, density, and refractive index were observed in the oil obtained from different methods. In the case of Hunter's value, L (lightness) and b (yellowness) values of SF were higher than those of the others. The oil obtained by the CP method exhibited higher levels of Ca (252.17 mg/kg), Cu (2.38 mg/kg), K (225.98 mg/kg), and Mo (0.47 mg/kg) than that of other methods. The highest contents of total phenols (165.90 mg/mL) and flavonoids (21.69 mg/mL) were significantly high in oil obtained by the SF method. Oleic and linoleic acids consisted of principal fatty acids, which were significantly higher in oil obtained by RP-170. Higher amounts of volatile flavor compounds, such as γ-terpinene, sabinene, and limonene, were observed in CP compared to those observed for the other methods. This study elucidates the effects of different methods of oil extraction on the composition of lemon seed oil and highlights potential applications of these benefits in the food, cosmetic, pharmaceutical, and/or fragrance industries.
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Affiliation(s)
- Yong-Sung Park
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Il-Doo Kim
- Department of International Studies, International Institute of Agricultural Research and Development, Kyungpook National University, Daegu, South Korea
| | - Sanjeev Kumar Dhungana
- National Institute of Crop Science, Rural Development Administration, Miryang, South Korea
| | - Eun-Jung Park
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jae-Jung Park
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jeong-Ho Kim
- Department of Green Technology Convergence, Konkuk University, Chungju-si, South Korea
| | - Dong-Hyun Shin
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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Shori AB, Kee LA, Baba AS. Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2021. [DOI: 10.1007/s13369-020-05012-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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8
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Luz C, Quiles JM, Romano R, Blaiotta G, Rodríguez L, Meca G. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Carlos Luz
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Juan M. Quiles
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
| | - Raffaele Romano
- Department of Agriculture University of Napoli Federico II Via Università, 100 Portici 80055 Italy
| | - Giuseppe Blaiotta
- Department of Agriculture University of Napoli Federico II Via Università, 100 Portici 80055 Italy
| | - Lorena Rodríguez
- Instituto Tecnológico del Plástico (AIMPLAS) Parc Tecnològic Paterna 46980 Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology Faculty of Pharmacy University of Valencia Av. Vicent Andrés Estellés s/n Burjassot 46100 Spain
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Gong Y, Qi X. A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation. Food Sci Nutr 2020; 8:5077-5085. [PMID: 32994968 PMCID: PMC7500783 DOI: 10.1002/fsn3.1807] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 06/14/2020] [Accepted: 07/14/2020] [Indexed: 01/19/2023] Open
Abstract
Pediococcus pentosaceus is important probiotics in Chinese Laomian. Its role in meat and fermented vegetable has been largely demonstrated, but few studies have investigated the role of P. pentosaceus in Chinese Laomian. For this purpose, we simulated Laomian fermentation using Saccharomyces cerevisiae and P. pentosaceus. Volatile aroma was detected by headspace solid-phase microextraction gas-chromatography-mass spectrometry. Real-time fluorescent quantitative polymerase chain reaction was used to determine dynamic growth of S. cerevisiae and P. pentosaceus in fermentation. Extracellular proteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Folin-Ciocalteu method was used to detect extracellular protease activity in different pH values. Owing to addition of P. pentosaceus, the types and contents of esters increase, the relative contents of acetic acid hexyl ester, formic acid octyl ester, and heptanoic acid ethyl ester rise obliviously; especially, the relative content of hexanoic acid ethyl ester was highly correlated with P. pentosaceus by increasing 20.61%. As the gel electrophoresis results display, due to mixed fermentation of S. cerevisiae and P. pentosaceus, the 25k Da and 51k Da proteins expression quantity of P. pentosaceus clearly increased. Under neutral and alkaline culture conditions, the extracellular protease activity of P. pentosaceus is higher. This research benefits to gain insight into the fermentation actions of P. pentosaceus in Chinese Laomian.
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Affiliation(s)
- Yunxia Gong
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
| | - Xiaobao Qi
- College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanChina
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10
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Mun JH, Kim ID, Dhungana SK, Park YS, Kim JH, Shin DH. Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking. Food Sci Biotechnol 2020; 29:197-206. [PMID: 32064128 DOI: 10.1007/s10068-019-00657-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/22/2019] [Accepted: 07/19/2019] [Indexed: 12/16/2022] Open
Abstract
This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of 'Arari' and 'Geomguseul' on day 7 were highest with the seeds soaked for 12 h. For 'Chungju', the yields from the seeds soaked for 12 and 24 h were not significantly (p > 0.05) different. Longer hypocotyls and shorter roots, which are also desirable characteristics of good sprouts, were also found in the sprouts with 12 h of seed soaking. The amounts of total minerals, thiamine, total free amino acids, and total phenols and DPPH radical scavenging potential of sprouts of all cultivars were higher than those of their seeds. This study showed that higher yield and better quality of red bean sprouts could be obtained with the seeds soaked for 12 h.
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Affiliation(s)
- Ji-Hye Mun
- 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea
| | - Il-Doo Kim
- 2International Institute of Research and Development, Kyungpook National University, Daegu, 41566 Korea
| | - Sanjeev Kumar Dhungana
- 3National Institute of Crop Science, Rural Development Administration, Miryang, 50424 Korea
| | - Yong-Sung Park
- 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea
| | - Jeong-Ho Kim
- 4Department of Green Technology Convergence, Konkuk University, Chungcheongbuk-do, 27478 Korea
| | - Dong-Hyun Shin
- 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea
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Kulichová K, Sokol J, Nemeček P, Maliarová M, Maliar T, Havrlentová M, Kraic J. Phenolic compounds and biological activities of rye (Secale cereale L.) grains. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0103] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
AbstractThe rye flour is, together with the wheat flour, the basic ingredient used in traditional bread baking. The rye grain contains many compounds with significant impacts on the consumer. Considering that, various biologically active phytochemicals were determined in extracts from mature grains of 19 rye genotypes (Secale cereale L.). The content of total phenols, flavonoids, phenolic acids and thiols, as well as antioxidant activities and inhibitory activities against trypsin, thrombin, and urokinase were analyzed by spectrophotometric methods. The vanillic acid, vanillin, p-coumaric acid, and t-ferulic acid were analyzed in particular by high performance liquid chromatography (HPLC). The observed differences in the amounts and activities between rye genotypes reflected variations in their genetic background. Rye grain is a remarkable source of specific phytochemicals. Genetic diversity in rye makes it possible to identify individual genotypes that have a unique content and biological activity of compounds deposited in mature grains. One subgroup of rye genotypes had higher values of antioxidant properties and concentrations of polyphenols. Other sub-group had higher proteinase inhibitory activities and contents of polyphenols. The third sub-group contained as though the universal genotypes, i.e. genotypes with average values in nearly all the measured parameters.
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Affiliation(s)
- Katarína Kulichová
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Jozef Sokol
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Peter Nemeček
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Mária Maliarová
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Tibor Maliar
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Michaela Havrlentová
- Research Institute of Plant Production, National Agricultural and Food Centre, Bratislavská cesta 122, 92168Piešťany, Slovakia
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Ján Kraic
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
- Research Institute of Plant Production, National Agricultural and Food Centre, Bratislavská cesta 122, 92168Piešťany, Slovakia
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Skrajda-Brdak M, Konopka I, Tańska M, Czaplicki S. Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03331-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Siah SD, Agboola S, A. Wood J, Konczak I, L. Blanchard C. A Comparison Study of Phenolic Contents and <i>in Vitro</i> Antioxidant Activities of Australian Grown Faba Beans (<i>Vicia faba</i> L.) Varying in Seed Coat Colours as Affected by Extraction Solvents. ACTA ACUST UNITED AC 2019. [DOI: 10.4236/ajac.2019.106018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Xu SY, Liu JP, Huang X, Du LP, Shi FL, Dong R, Huang XT, Zheng K, Liu Y, Cheong KL. Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.007] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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15
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Abstract
Abstract
Effects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.
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Towards an improved global antioxidant response method (GAR+): Physiological-resembling in vitro digestion-fermentation method. Food Chem 2017; 239:1253-1262. [PMID: 28873547 DOI: 10.1016/j.foodchem.2017.07.024] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 06/18/2017] [Accepted: 07/07/2017] [Indexed: 11/21/2022]
Abstract
The antioxidant capacity of food influences its shelf life and human health. To determine this parameter, the corresponding antioxidant species must first be extracted. Current methods don't adequately address this issue since they rely on extractions with organic solvents or on in vitro digestion without a subsequent fermentation. We present an improved protocol to determine the global antioxidant response of foods (GAR+) including both in vitro digestion and fermentation. All samples should be fermented with the same fresh faecal inoculum in order to decrease variability. In addition, the use of a pool of faeces from healthy donors is strongly recommended to improve repeatability. Although most antioxidant capacity is achieved after digestion, in some foods fermentation plays a role. Thus, the GAR+ method provides reliable values of the antioxidant capacity of foods that are closer to their in vivo activity by including the effects of gut microbiota over non-digested nutrients.
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Heitmann M, Zannini E, Arendt E. Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Crit Rev Food Sci Nutr 2017; 58:1152-1164. [DOI: 10.1080/10408398.2016.1244153] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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18
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Koistinen VM, Hanhineva K. Microbial and endogenous metabolic conversions of rye phytochemicals. Mol Nutr Food Res 2017; 61. [PMID: 27958675 DOI: 10.1002/mnfr.201600627] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 11/07/2016] [Accepted: 11/21/2016] [Indexed: 12/16/2022]
Abstract
Rye is one of the main cereals produced and consumed in the hemiboreal climate region. Due to its use primarily as wholegrain products, rye provides a rich source of dietary fibre as well as several classes of phytochemicals, bioactive compounds with potentially positive health implications. Here, we review the current knowledge of the metabolic pathways of phytochemical classes abundant in rye, starting from the microbial transformations occurring during the sourdough process and colonic fermentation and continuing with the endogenous metabolism. Additionally, we discuss the detection of specific metabolites by MS in different phases of their journey from the cereal to the target organs and excretion.
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Affiliation(s)
- Ville M Koistinen
- Institute of Public Health and Clinical Nutrition, , University of Eastern Finland, Kuopio, Finland
| | - Kati Hanhineva
- Institute of Public Health and Clinical Nutrition, , University of Eastern Finland, Kuopio, Finland
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19
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Chen S, Lin D, Gao Y, Cao X, Shen X. A novel antioxidant peptide derived from wheat germ prevents high glucose-induced oxidative stress in vascular smooth muscle cells in vitro. Food Funct 2017; 8:142-150. [DOI: 10.1039/c6fo01139j] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
A possible molecular mechanism of AOP in the inhibition of high glucose-induced ROS generation in VSMCs.
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Affiliation(s)
- Siyuan Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Dingbo Lin
- Department of Nutritional Sciences
- Oklahoma State University
- Stillwater
- USA
| | - Yulong Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiaozhou Cao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
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20
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Zieliński H, Szawara-Nowak D, Wiczkowski W. Determination of melatonin in bakery products using liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS). CHEMICAL PAPERS 2016. [DOI: 10.1007/s11696-016-0029-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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21
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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22
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Singh AK, Rehal J, Kaur A, Jyot G. Enhancement of attributes of cereals by germination and fermentation: a review. Crit Rev Food Sci Nutr 2016; 55:1575-89. [PMID: 24915317 DOI: 10.1080/10408398.2012.706661] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.
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Affiliation(s)
- A K Singh
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana 141004 , India
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23
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Ktenioudaki A, Alvarez-Jubete L, Smyth TJ, Kilcawley K, Rai DK, Gallagher E. Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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24
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Inhibitory effect of various breads on DMH-induced aberrant crypt foci and colorectal tumours in rats. BIOMED RESEARCH INTERNATIONAL 2015; 2015:829096. [PMID: 26075268 PMCID: PMC4446470 DOI: 10.1155/2015/829096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 04/28/2015] [Accepted: 04/29/2015] [Indexed: 11/20/2022]
Abstract
Bread is rich in dietary fibre and many phytochemical compounds, which may influence chemoprevention of colon cancer. In the present study, we evaluated the effect of three kinds of bread on DMH-induced colorectal tumours in F344 rats. F344 rats were divided into four groups (Steinmetz Three-Grain bread, Steinmetz Country bread, White bread, and MF). All groups were injected with 1,2-dimethylhydrazine (DMH, 20 mg/kg body weight) once a week for 8 consecutive weeks from 5 weeks of age. To investigate the antioxidant effect of bread, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate of bread and the serum levels of 8-hydroxy-deoxyguanosine (8-OHdG) in rats were examined. The number of colorectal aberrant crypt foci (ACF) and the incidence of colorectal tumours were studied after 34 weeks of DMH treatment. The Steinmetz Three-Grain and Steinmetz Country bread groups had higher scavenging rates of the DPPH free radical and lower serum levels of 8-OHdG and incidence of ACF, adenomas, and adenocarcinomas of colon than the White bread and MF group. Steinmetz Three-Grain bread and Steinmetz Country bread have various ingredient combinations that may inhibit colorectal cancer progression.
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25
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Ktenioudaki A, Alvarez-Jubete L, Gallagher E. A Review of the Process-Induced Changes in the Phytochemical Content of Cereal Grains: The Breadmaking Process. Crit Rev Food Sci Nutr 2014; 55:611-9. [DOI: 10.1080/10408398.2012.667848] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Composition and inhibitory activities towards digestive enzymes of polyphenolic-rich fractions of Davidson's plum and quandong. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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27
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Ishak WRW, Zin CAJCM, Robert SD. Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.516167] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol 2013; 37:30-40. [PMID: 24230470 DOI: 10.1016/j.fm.2013.04.012] [Citation(s) in RCA: 227] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/13/2013] [Accepted: 04/09/2013] [Indexed: 02/06/2023]
Abstract
Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.
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Affiliation(s)
- Marco Gobbetti
- Department of Soil, Plant and Food science, University of Bari, Italy.
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29
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Buddrick O, Jones OAH, Morrison PD, Small DM. Heptane as a less toxic option than hexane for the separation of vitamin E from food products using normal phase HPLC. RSC Adv 2013. [DOI: 10.1039/c3ra44442b] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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30
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Zieliński H, del Castillo MD, Przygodzka M, Ciesarova Z, Kukurova K, Zielińska D. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life. Food Chem 2012; 135:2965-73. [PMID: 22980898 DOI: 10.1016/j.foodchem.2012.07.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 05/19/2012] [Accepted: 07/02/2012] [Indexed: 10/28/2022]
Abstract
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.
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Affiliation(s)
- Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-718 Olsztyn 5, Poland.
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31
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Hayta M, Özuğur G, Etgü H, Şeker İT. Effect of Grape (Vitis Vinifera
L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12054] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mehmet Hayta
- Department of Food Engineering; Erciyes University; Kayseri 38038 Turkey
| | - Gamze Özuğur
- Department of Food Engineering; Hitit University; Çorum Turkey
| | - Hakiye Etgü
- Department of Food Engineering; Bingöl University; Bingöl Turkey
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32
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In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase. Br J Nutr 2012; 108 Suppl 1:S123-34. [PMID: 22916808 DOI: 10.1017/s0007114512000803] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin-converting enzyme (ACE), α-glucosidase and pancreatic lipase, of three Australian-grown faba bean genotypes (Nura, Rossa and TF(Ic*As)*483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured genotypes, which was lacking in the white-coloured breeding line, TF(Ic*As)*483/13. Roasting reduced the phenolic content, and diminished antioxidant activity by 10-40 % as measured by the reagent-based assays (diphenylpicrylhydrazyl, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and oxygen radical absorbance capacity) in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba bean extracts demonstrated cellular protection ability against H₂O₂-induced DNA damage (assessed using RAW264.7 cells), and inhibited the proliferation of all human cancer cell lines (BL13, AGS, Hep G2 and HT-29) evaluated. However, the effect of faba bean extracts on the non-transformed human cells (CCD-18Co) was negligible. Flow cytometric analyses showed that faba bean extracts successfully induced apoptosis of HL-60 (acute promyelocytic leukaemia) cells. The faba bean extracts also exhibited ACE, α-glucosidase and pancreatic lipase inhibitory activities. Overall, extracts from Nura (buff-coloured) and Rossa (red-coloured) were comparable, while TF(Ic*As)*483/13 (white-coloured) contained the lowest phenolic content and exhibited the least antioxidant and enzyme inhibition activities. These results are important to promote the utilisation of faba beans in human diets for various health benefits.
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33
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Danihelová M, Šturdík E. NUTRITIONAL AND HEALTH BENEFITS OF BUCKWHEAT. POTRAVINARSTVO 2012. [DOI: 10.5219/206] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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34
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Sakulnarmrat K, Konczak I. Composition of native Australian herbs polyphenolic-rich fractions and in vitro inhibitory activities against key enzymes relevant to metabolic syndrome. Food Chem 2012; 134:1011-9. [DOI: 10.1016/j.foodchem.2012.02.217] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2011] [Revised: 01/10/2012] [Accepted: 02/28/2012] [Indexed: 01/22/2023]
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35
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Ee KY, Agboola S, Rehman A, Zhao J. In vitro antioxidant and bioactive properties of raw and roasted wattle (Acacia victoriae Bentham) seed extracts. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03063.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Serpen A, Gökmen V, Mogol BA. Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.02.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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37
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38
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Frank J, Chin XWD, Schrader C, Eckert GP, Rimbach G. Do tocotrienols have potential as neuroprotective dietary factors? Ageing Res Rev 2012; 11:163-80. [PMID: 21763788 DOI: 10.1016/j.arr.2011.06.006] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2011] [Revised: 06/28/2011] [Accepted: 06/30/2011] [Indexed: 11/17/2022]
Abstract
Tocotrienols (T(3)) belong to the family of vitamin E compounds (α-, β-, γ-, δ-tocopherols and -tocotrienols) and have unique biological properties that make them potential neuroprotective dietary factors. In addition to their antioxidant activity, T(3) at micromolar concentrations exert cholesterol-lowering activities in cells, animal models and some, but not all, human studies by means of inhibition of the activity of the rate-limiting enzyme in cholesterol biosynthesis, 3-hydroxy-3-methylglutaryl coenzyme A reductase. At lower concentrations (∼10 nmol/L), T(3) modulate signalling pathways involved in neuronal cell death in cell culture experiments. Targets of T(3) include prenyl transferases, non-receptor tyrosine kinase, phospholipase A(2), 12-lipoxygenase, cyclooxygenase-2, and nuclear factor κB. The low bioavailability and rapid excretion of T(3) represents a major hurdle in their preventive use. Fasting plasma concentrations, even after supplementation with high doses, are below 1 μmol/L. T(3) bioavailability may be enhanced by ingestion with a high-fat meal, self-emulsifying drug delivery systems, or phytochemicals that inhibit T(3) metabolism and excretion. T(3) have no known adverse effects when consumed as part of a normal diet and the studies reviewed here support the notion that they may have potential as neuroprotective agents. However, experiments in relevant animal models and randomised human intervention trials addressing the neuroprotection mediated by T(3) are scarce and, thus, highly warranted.
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Affiliation(s)
- Jan Frank
- Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany.
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39
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Ee K, Agboola S, Rehman A, Zhao J. Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds. Food Chem 2011; 129:816-21. [DOI: 10.1016/j.foodchem.2011.05.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2010] [Revised: 03/29/2011] [Accepted: 05/05/2011] [Indexed: 10/18/2022]
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40
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Pastoriza S, Delgado-Andrade C, Haro A, Rufián-Henares J. A physiologic approach to test the global antioxidant response of foods. The GAR method. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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42
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Lankinen M, Schwab U, Gopalacharyulu PV, Seppänen-Laakso T, Yetukuri L, Sysi-Aho M, Kallio P, Suortti T, Laaksonen DE, Gylling H, Poutanen K, Kolehmainen M, Oresic M. Dietary carbohydrate modification alters serum metabolic profiles in individuals with the metabolic syndrome. Nutr Metab Cardiovasc Dis 2010; 20:249-257. [PMID: 19553094 DOI: 10.1016/j.numecd.2009.04.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/16/2008] [Revised: 03/29/2009] [Accepted: 04/01/2009] [Indexed: 10/20/2022]
Abstract
BACKGROUND AND AIMS Whole-grain cereals and diets with a low glycemic index may protect against the development of type 2 diabetes and heart disease, but the mechanisms are poorly understood. We studied the effect of carbohydrate modification on serum metabolic profiles, including lipids and branched chain amino acids, and dependencies between these and specific gene expression pathways in adipose tissue. METHODS AND RESULTS Twenty subjects with metabolic syndrome were selected from the larger FUNGENUT study population, randomized either to a diet high in oat and wheat bread and potato (OWP) or rye bread and pasta (RP). Serum metabolomics analyses were performed using ultra-performance liquid chromatography coupled to electrospray ionization mass spectrometry (UPLC/MS), gas chromatography (GC) and UPLC. In the OWP group multiple proinflammatory lysophosphatidylcholines increased, while in the RP group docosahexaenoic acid (DHA 22:6n-3) increased and isoleucine decreased. mRNA expression of stress reactions- and adipose tissue differentiation-related genes were up-regulated in adipose tissue in the OWP group. In the RP group, however, pathways related to stress reactions and insulin signaling and energy metabolism were down-regulated. The lipid profiles had the strongest association with the changes in the adipose tissue differentiation pathway when using the elastic net regression model of the lipidomic profiles on selected pathways. CONCLUSION Our results suggest that the dietary carbohydrate modification alters the serum metabolic profile, especially in lysoPC species, and may, thus, contribute to proinflammatory processes which in turn promote adverse changes in insulin and glucose metabolism.
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Affiliation(s)
- M Lankinen
- VTT Technical Research Centre of Finland, Espoo, Finland.
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43
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Agboola SO, Mofolasayo OA, Watts BM, Aluko RE. Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.07.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Tiwari U, Cummins E. Nutritional importance and effect of processing on tocols in cereals. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.06.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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Martinez-Villaluenga C, Horszwald A, Frias J, Piskula M, Vidal-Valverde C, Zieliński H. Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1146-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Engelsen MM, Hansen Å. Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams. Cereal Chem 2009. [DOI: 10.1094/cchem-86-5-0499] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Merete Møller Engelsen
- University of Copenhagen, Faculty of Life Sciences, Department of Food Science, Quality & Technology, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Åse Hansen
- University of Copenhagen, Faculty of Life Sciences, Department of Food Science, Quality & Technology, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Corresponding author. Phone: + 45 35 33 32 41. Fax: + 45 35 33 32 65. E-mail:
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Horszwald A, Troszyńska A, del Castillo MD, Zieliński H. Protein profile and sensorial properties of rye breads. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1129-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol 2009; 26:693-9. [PMID: 19747602 DOI: 10.1016/j.fm.2009.07.011] [Citation(s) in RCA: 290] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2009] [Revised: 07/14/2009] [Accepted: 07/14/2009] [Indexed: 11/17/2022]
Abstract
Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard starch digestibility leading to low glycemic responses, modulate levels and bioaccessibility of bioactive compounds, and improve mineral bioavailability. Cereal fermentation may produce non-digestible polysaccharides, or modify accessibility of the grain fibre complex to gut microbiota. It has also been suggested that degradation of gluten may render bread better suitable for celiac persons. The changes in cereal matrix potentially leading to improved nutritional quality are numerous. They include acid production, suggested to retard starch digestibility, and to adjust pH to a range which favours the action of certain endogenous enzymes, thus changing the bioavailability pattern of minerals and phytochemicals. This is especially beneficial in products rich in bran to deliver minerals and potentially protective compounds in the blood circulation. The action of enzymes during fermentation also causes hydrolysis and solubilisation of grain macromolecules, such as proteins and cell wall polysaccharides. This changes product texture, which may affect nutrient and non-nutrient absorption. New bioactive compounds, such as prebiotic oligosaccharides or other metabolites, may also be formed in cereal fermentations.
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Helbig D, Wagner A, Schubert R, Jahreis G. Tocopherol isomer pattern in serum and stool of human following consumption of black currant seed press residue administered in whole grain bread. Clin Nutr 2009; 28:662-7. [PMID: 19523725 DOI: 10.1016/j.clnu.2009.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2008] [Revised: 04/16/2009] [Accepted: 05/01/2009] [Indexed: 11/30/2022]
Abstract
BACKGROUND & AIMS Serum gamma-tocopherol is thought to be associated with human health. The dietary influence of tocopherol and fibre-rich black currant seed press residue on serum and stool tocopherol concentration was investigated in a controlled human intervention study. METHODS Thirty-six women consumed bread enriched with black currant press residue (4 weeks). The resultant faecal and serum tocopherol concentrations were compared with those after a period consuming control bread without press residue and a normal baseline diet. Fibre intake and excretion, antioxidant capacity (TEAC), and vitamin C concentrations in serum and urine were also determined. Samples were obtained with a 5-day standardised diet at the end of each period. RESULTS The press residue bread lead to significantly increased beta-, gamma-, delta- and total tocopherol intake, serum alpha-, beta-, gamma- and total tocopherol concentration (with and without lipid adjustment), fibre intake and urinary vitamin C concentration compared to control bread (P<0.05). Faecal excretion of total tocopherols and fibre increased compared to baseline (P<0.05). CONCLUSIONS Fibre intake and excretion influence total tocopherol concentration in lipid-adjusted serum and in stool. The outstandingly high increase of serum gamma-tocopherol concentration through seed press residue consumption could be due to a presumed interruption of the enzymatic tocopherol degradation mechanism by bread constituents.
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Affiliation(s)
- Dorit Helbig
- Friedrich Schiller University of Jena, Department of Nutritional Physiology, Dornburger Strasse 24-29, D-07743 Jena, Germany
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