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Ficco DBM, Petroni K, Mistura L, D'Addezio L. Polyphenols in Cereals: State of the Art of Available Information and Its Potential Use in Epidemiological Studies. Nutrients 2024; 16:2155. [PMID: 38999902 PMCID: PMC11243113 DOI: 10.3390/nu16132155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/25/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024] Open
Abstract
Cereals are the basis of much of the world's daily diet. Recently, there has been considerable interest in the beneficial properties of wholegrains due to their content of phytochemicals, particularly polyphenols. Despite this, the existing data on polyphenolic composition of cereal-based foods reported in the most comprehensive databases are still not updated. Many cereal-based foods and phenolic compounds are missing, including pigmented ones. Observational epidemiological studies reporting the intake of polyphenols from cereals are limited and inconsistent, although experimental studies suggest a protective role for dietary polyphenols against cardiovascular disease, diabetes, and cancer. Estimating polyphenol intake is complex because of the large number of compounds present in foods and the many factors that affect their levels, such as plant variety, harvest season, food processing and cooking, making it difficult matching consumption data with data on food composition. Further, it should be taken into account that food composition tables and consumed foods are categorized in different ways. The present work provides an overview of the available data on polyphenols content reported in several existing databases, in terms of presence, missing and no data, and discusses the strengths and weaknesses of methods for assessing cereal polyphenol consumption. Furthermore, this review suggests a greater need for the inclusion of most up-to-date cereal food composition data and for the harmonization of standardized procedures in collecting cereal-based food data and adequate assessment tools for dietary intake.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 m 25200, 71122 Foggia, Italy
| | - Katia Petroni
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria, 26, 20133 Milan, Italy
| | - Lorenza Mistura
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
| | - Laura D'Addezio
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA)-Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy
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2
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Li W, Liu X, Ma Y, Huang X, Hai D, Cheng Y, Bai G, Wang Y, Zhang B, Qiao M, Song L, Li N. Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination of different wheat varieties. Food Chem X 2024; 22:101429. [PMID: 38756466 PMCID: PMC11096995 DOI: 10.1016/j.fochx.2024.101429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 04/26/2024] [Accepted: 04/28/2024] [Indexed: 05/18/2024] Open
Abstract
Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination were studied in eight different wheat varieties. Results showed that germination enhanced sprout growth, and caused oxidative damage, but enhanced phenolics accumulation. Ferulic acid and p-coumaric acid were the main phenolic acids in wheat sprouts, and dihydroquercetin, quercetin and vitexin were the main flavonoids. The phenolic acid content of Jimai 44 was the highest on the 2th and 4th day of germination, and that of Bainong 307 was the highest on the 6th day. The flavonoid content of Hei jingang was the highest during whole germination. The enzymes activities of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H) and 4-coumarate coenzyme A ligase (4CL) were up-regulated. The activities of catalase, polyphenol oxidase and peroxidase were also activated. Antioxidant capacity of wheat sprouts was enhanced. The results provided new ideas for the production of naturally sourced phenolic rich foods.
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Affiliation(s)
- Wenxin Li
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Xiaoyong Liu
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Yan Ma
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
- Henan Shuanghui Investment Development Co., Ltd./Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center, Luohe 462005, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/National Risk Assessment Laboratory of Agro-products Processing Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xianqing Huang
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Dan Hai
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Yongxia Cheng
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Ge Bai
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Yinping Wang
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Bei Zhang
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Mingwu Qiao
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Lianjun Song
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Ning Li
- College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
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Jiang Y, Xie Y, Xu X, Li Z, Henry CJ, Zhou W. Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements. Food Chem 2024; 458:139838. [PMID: 38959792 DOI: 10.1016/j.foodchem.2024.139838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 05/17/2024] [Accepted: 05/23/2024] [Indexed: 07/05/2024]
Abstract
Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran - alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2-5 times, 3-9 times, and 6-19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran.
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Affiliation(s)
- Yingfen Jiang
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Yihao Xie
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Xiaojuan Xu
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Zhiqian Li
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, 117599, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
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Zhang C, Sha Y, Wang Q, Liu J, Zhang P, Cheng S, Qin P. Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat (Triticum aestivum ssp. yunnanense King). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4109-4127. [PMID: 38308467 DOI: 10.1002/jsfa.13293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 12/11/2023] [Accepted: 01/03/2024] [Indexed: 02/04/2024]
Abstract
BACKGROUND Yunnan hulled wheat grains (YHWs) have abundant phenolic compounds (PCs). However, a systematic elucidation of the phenolic characteristics and molecular basis in YHWs is currently lacking. The aim of the study, for the first time, was to conduct metabolomic and transcriptomic analyses of YHWs at different developmental stages. RESULTS A total of five phenolic metabolite classes (phenolic acids, flavonoids, quinones, lignans and coumarins, and tannins) and 361 PCs were identified, with flavonoids and phenolic acids being the most abundant components. The relative abundance of the identified PCs showed a dynamic decreasing pattern with grain development, and the most significant differences in accumulation were between the enlargement and mature stage, which is consistent with the gene regulation patterns of the corresponding phenolic biosynthesis pathway. Through co-expression and co-network analysis, PAL, HCT, CCR, F3H, CHS, CHI and bZIP were identified and predicted as candidate key enzymes and transcription factors. CONCLUSION The results broaden our understanding of PC accumulation in wheat whole grains, especially the differential transfer between immature and mature grains. The identified PCs and potential regulatory factors provide important information for future in-depth research on the biosynthesis of PCs and the improvement of wheat nutritional quality. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chuanli Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- College of Tropical Crops, Yunnan Agricultural University, Kunming, China
| | - Yun Sha
- Agricultural Technology Extension Station of Lincang, Lincang, China
| | - Qianchao Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Junna Liu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Ping Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Shunhe Cheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Jiangshu Lixiahe Institue of Agriculture Science, Yangzhou, China
| | - Peng Qin
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
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5
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Ed Nignpense B, Francis N, Blanchard C, Santhakumar AB. Effect of gastrointestinal digestion on the stability, antioxidant activity, and Caco-2 cellular transport of pigmented grain polyphenols. J Food Sci 2024; 89:2701-2715. [PMID: 38465705 DOI: 10.1111/1750-3841.17009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/03/2024] [Accepted: 02/14/2024] [Indexed: 03/12/2024]
Abstract
Grain polyphenols are known to possess several health properties. However, their digestive stability and intestinal absorption have not been fully elucidated. This study investigated the fate of pigmented grain polyphenols in the digestive system. Purple rice, purple barley, purple wheat, and blue wheat extracts were subjected to simulated gastric and intestinal phase digestion, followed by Caco-2 cellular transport. Phenolic profiling and antioxidant activity were determined using benchtop assays and an ultra-high-performance liquid chromatography-2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid free radical) (UHPLC-ABTS•+) system. The results demonstrated a decrease in the total phenolic content of extracts after digestion, with purple rice extract retaining the highest phenolic content (79%) and ABTS•+antioxidant activity (31%). Antioxidant activity was retained the most during the gastric phase; however, dominant antioxidant compounds were not detected after intestinal digestion. Significant variations in phenolic composition and radical scavenging activity were detected after digestion. Protocatechuic acid, vanillic acid, apigenin, and chrysoeriol were all transported across the intestinal barrier. The findings of this study provide novel insights into the in vitro stability and antioxidant activity of cereal grain polyphenols after simulated digestion.
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Affiliation(s)
- Borkwei Ed Nignpense
- School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Nidhish Francis
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
- School of Agricultural, Environment and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Christopher Blanchard
- School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
| | - Abishek Bommannan Santhakumar
- School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia
- Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW, Australia
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Cingöz A, Akpinar Ö, Sayaslan A. Effect of addition of wheat bran hydrolysate on bread properties. J Food Sci 2024; 89:2567-2580. [PMID: 38532713 DOI: 10.1111/1750-3841.17015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 03/28/2024]
Abstract
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
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Affiliation(s)
- Ali Cingöz
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Özlem Akpinar
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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7
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Liu Y, Liu J, Tang C, Uyanga VA, Xu L, Zhang F, Sun J, Chen Y. Flavonoids‑targeted metabolomic analysis following rice yellowing. Food Chem 2024; 430:136984. [PMID: 37557031 DOI: 10.1016/j.foodchem.2023.136984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 07/18/2023] [Accepted: 07/22/2023] [Indexed: 08/11/2023]
Abstract
Flavonoids are the main metabolites responsible for yellowing of rice. However, the accumulation pattern of flavonoids and the metabolic basis of flavonoid biosynthesis during rice yellowing remain unclear. Thus, flavonoid-targeted metabolomics was used to investigate the composition and concentration of flavonoids in rice during yellowing. The results indicated the differential flavonoids at Month 3 and Month 5 of storage were more in composition and concentration with higher antioxidant capacity. Accumulated flavonoids were mainly flavones, flavonols, isoflavones, and anthocyanidins, of which rutin, farrerol, naringenin, cyanidin 3-rutinoside, and diosmetin were the indicators of rice yellowing. Metabolic association among flavonoids demonstrated the formation of yellow pigments was jointly induced by flavones, flavonols, isoflavones, and anthocyanidins metabolism. Examination of flavonoid metabolism presented in this study enhanced current understanding of the relationship between flavonoid metabolites and development of rice yellowing. It also offers a theoretical basis for targeted prediction of rice yellowing in the future.
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Affiliation(s)
- Yuqian Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
| | - Jinguang Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Caiyun Tang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Victoria Anthony Uyanga
- College of Animal Science and Technology, Shandong Agricultural University, Tai'an 271018, China
| | - Longhua Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Fengjiao Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jingyu Sun
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yilun Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
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Fiecke C, Simsek S, Sharma AK, Gallaher DD. Effect of red wheat, aleurone, and testa layers on colon cancer biomarkers, nitrosative stress, and gut microbiome composition in rats. Food Funct 2023; 14:9617-9634. [PMID: 37814914 DOI: 10.1039/d3fo03438k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
We previously found greater reduction of colon cancer (CC) biomarkers for red wheat compared to white wheat regardless of refinement state. In the present study we examined whether the phenolic-rich aleurone and testa layers are drivers of chemoprevention by red wheat and their influence on gut microbiota composition using a 1,2-dimethylhydrazine-induced CC rat model. Rats were fed a low-fat diet (16% of energy as fat), high-fat diet (50% of energy as fat), or high-fat diet containing whole red wheat, refined red wheat, refined white wheat, or aleurone- or testa-enriched fractions for 12 weeks. Morphological markers (aberrant crypt foci, ACF) were assessed after methylene blue staining and biochemical markers (3-nitrotyrosine [3-NT], Dclk1) by immunohistochemical determination of staining positivity within aberrant crypts. Gut microbiota composition was evaluated from 16S rRNA gene sequencing of DNA extracted from cecal contents. Relative to the high-fat diet, the whole and refined red wheat, refined white wheat, and testa-enriched fraction decreased ACF, while only the refined red wheat and aleurone-enriched fraction decreased 3-NT. No significant differences were observed for Dclk1. An increase in microbial diversity was observed for the aleurone-enriched fraction (ACE index) and whole red wheat (Inverse Simpson Index). The diet groups significantly modified overall microbiome composition, including altered abundances of Lactobacillus, Mucispirillum, Phascolarctobacterium, and Blautia coccoides. These results suggest that red wheat may reduce CC risk through modifications to the gut microbiota and nitrosative stress, which may be due, in part, to the influence of dietary fiber and the phenolic-rich aleurone layer.
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Affiliation(s)
- Chelsey Fiecke
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, 55108, USA.
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND, 58105, USA
| | - Ashok Kumar Sharma
- Department of Animal Science, University of Minnesota, St. Paul, MN, 55108, USA
| | - Daniel D Gallaher
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, 55108, USA.
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Jin W, Zhao S, Sun H, Pei J, Gao R, Jiang P. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Curr Res Food Sci 2023; 7:100583. [PMID: 37691695 PMCID: PMC10484957 DOI: 10.1016/j.crfs.2023.100583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/13/2023] [Accepted: 08/29/2023] [Indexed: 09/12/2023] Open
Abstract
Changes in flavor volatiles of three colored wheat grains (black, green, and yellow) after cooking were detected via gas chromatography-ion migration spectrometry (GC-IMS) to explore corresponding volatile flavor traits. A total of 52 volatile chemicals were spotted among these cooked wheat grains, including 30 aldehydes (accounting for 73.86-83.78%), 11 ketones (9.53-16.98%), 3 alcohols (0.88-1.21%), 4 furans (4.82-7.44%), 2 esters (0.28-0.42%), and 2 pyrazines (0.18-0.32%). Aldehydes, ketones, and furans were the main volatile compounds in three different cooked wheat. For black-colored wheat, the relative contents of benzene acetaldehyde, benzaldehyde, 2-methyl butanal, and 3-methyl butanal were much higher (p < 0.05). For green-colored wheat, the relative contents of nonanal, 2-pentyl furan, (E)-hept-2-enal, 2-butanone, and acetone were significantly higher (p < 0.05). For yellow-colored wheat, the relative amounts of heptanal, hexanal, and pentanal were much higher (p < 0.05). The overall volatile substances of the three cooked wheat grains might be classified by GC-IMS data coupled with principal component analysis and heatmap clustering analysis. A reliable forecast set was established through orthogonal partial least squares-discriminant analysis (OPLS-DA), and 22 differential volatile compounds were screened out based on variable importance in projection (VIP) being higher than 1.0, as flavor markers for distinguishing the three cooked wheat grains. These results suggest that GC-IMS could be used for characterizing the flavor volatiles of different colored wheat, and the findings could contribute certain information for understand the aroma traits in different colored cooked wheat and related products in the future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
| | - Haiyan Sun
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Jinjin Pei
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environament (Incubation), School of Bioscience and Technology, Shaanxi University of Technology , Hanzhong, Shaanxi 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116034, China
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10
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Shamanin VP, Tekin-Cakmak ZH, Karasu S, Pototskaya IV, Shepelev SS, Chursin AS, Morgounov AI, Sagdic O, Koksel H. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats. PLANTS (BASEL, SWITZERLAND) 2023; 12:2301. [PMID: 37375926 DOI: 10.3390/plants12122301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 06/06/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023]
Abstract
In this study, 21 synthetic hexaploid wheat samples were analyzed and compared for phenolic content (the Folin-Ciocalteu method), phenolic compositions, and antioxidant activity (DPPH, ABTS, and CUPRAC). The aim of the study was to determine the phenolic content and antioxidant activity of synthetic wheat lines developed from Ae. Tauschii, which has a wide genetic diversity, to be used in breeding programs for developing new varieties with better nutritional properties. Bound, free, and total phenolic contents (TPCs) of wheat samples were determined as 145.38-258.55 mg GAE/100 g wheat, 188.19-369.38 mg GAE/100 g wheat, and 333.58-576.93 mg GAE/100 g wheat, respectively. Phenolic compositions were detected by the HPLC system. Gallic acid was found in the highest concentrations in free fractions, whereas gallic, p-coumaric acid, and chlorogenic acid were generally found in the highest concentrations in bound fractions of the synthetic hexaploid wheat samples. The antioxidant activities (AA%) of the wheat samples were evaluated by the DPPH assay. AA% in the free extracts of the synthetic red wheat samples ranged from 33.0% to 40.5%, and AA% values in the bound extracts of the synthetic hexaploid wheat samples varied between 34.4% and 50.6%. ABTS and CUPRAC analyses were also used to measure antioxidant activities. The ABTS values of the free and bound extracts and total ABTS values of the synthetic wheat samples ranged from 27.31 to 123.18, 61.65 to 263.23, and 93.94 to 308.07 mg TE/100 g, respectively. The corresponding CUPRAC values of the synthetic wheats were between 25.78-160.94, 75.35-308.13, and 107.51-364.79 mg TE/100 g. This study revealed that synthetic hexaploid wheat samples are valuable resources for breeding programs for developing new wheat varieties with higher concentrations and better compositions of health-beneficial phytochemicals. The samples w1 (Ukr.-Od. 1530.94/Ae. squarrosa (629)), w18 (Ukr.-Od. 1530.94/Ae. squarrosa (1027)), and w20 (Ukr.-Od. 1530.94/Ae. squarrosa (392)) can be used as a genetic resource in breeding programs to enhance the nutritional quality of wheat.
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Affiliation(s)
- Vladimir P Shamanin
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Zeynep H Tekin-Cakmak
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Turkey
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
| | - Inna V Pototskaya
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Sergey S Shepelev
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Alexandr S Chursin
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
| | - Alexey I Morgounov
- Science Department, S. Seifullin Kazakh Agrotechnical University, Astana 010011, Kazakhstan
| | - Osman Sagdic
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey
| | - Hamit Koksel
- Department of Agronomy, Breeding and Seed Production of the Agrotechnological Faculty, Omsk State Agrarian University, 1 Institutskaya Pl., 644008 Omsk, Russia
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Turkey
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11
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Manai-Djebali H, Taamalli A, Iswaldi I, Arráez-Román D, Segura-Carretero A, Marouani A, Mliki A, Martínez-Cañas MA, Ghorbel A. Chemometric analysis of Tunisian durum wheat metabolites using UPLC-ESI-QTOF-MS/MS. J Food Sci 2023. [PMID: 37183914 DOI: 10.1111/1750-3841.16605] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/06/2023] [Accepted: 04/21/2023] [Indexed: 05/16/2023]
Abstract
Bioactive compounds in wheat have received a great interest in the last few years due to their nutritional and health benefits. Various analytical procedures were used to identify these compounds in wheat kernels. An ultra-performance liquid chromatography coupled to electrospray ionization quadrupole-time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) was used for the screening of bioactive compounds in seven Tunisian durum wheat extracts. The aim of this study was to realize a screening of several classes of bioactive compounds in the same analysis and to identify specific metabolite markers for discriminating the durum wheat varieties. The UPLC-ESI-QTOF-MS/MS allows the detection of 81 metabolites, belonging to different chemical families such as sugars, organic acids, amino acids, fatty acids, and phenolic compounds represented by benzoic and cinnamic acid derivatives, phenolic alcohols, flavones, lignans, and condensed tannins. Chemical profiles identified varied greatly between different wheat genotypes. As far as the authors know, this is the first time that different chemical classes were detected at the same time in durum wheat kernels using UPLC-ESI-QTOF-MS/MS. This study gives the most complete map of metabolites in Tunisian durum wheat and proves that UPLC-QTOF-MS/MS coupled with chemometric analysis is a great tool for discrimination between durum wheat cultivars.
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Affiliation(s)
- Hédia Manai-Djebali
- Laboratory of Olive Biotechnology, LR15CBBC05, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Amani Taamalli
- Laboratory of Olive Biotechnology, LR15CBBC05, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
- Department of Chemistry, College of Sciences, University of Hafr Al Batin, Hafr Al Batin, Saudi Arabia
| | - Ihsan Iswaldi
- Food Business Technology Study Program, School of Applied Science, Technology, Engineering and Mathematics, Universitas Prasetiya Mulya, Tangerang, Indonesia
| | - David Arráez-Román
- Centro de Investigacion y Desarrollo del Alimento Funcional, Parque Tecnológico de Ciencias de la Salud (PTS), Granada, Spain
| | - Antonio Segura-Carretero
- Centro de Investigacion y Desarrollo del Alimento Funcional, Parque Tecnológico de Ciencias de la Salud (PTS), Granada, Spain
| | - Ahmed Marouani
- Higher School of Agriculture, Route de Dahmeni - Boulifa, EL Kef, Tunisia
| | - Ahmed Mliki
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Manuel A Martínez-Cañas
- Tecnological AgriFood Institute, Centre for Scientific Research and Technology in Extremadura, Government of Extremadura, Badajoz, Spain
| | - Abdelwahed Ghorbel
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
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12
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Gamel TH, Saeed SMG, Ali R, Abdel-Aal ESM. Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits. Foods 2023; 12:foods12071358. [PMID: 37048178 PMCID: PMC10093297 DOI: 10.3390/foods12071358] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed.
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Affiliation(s)
- Tamer H Gamel
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
| | | | - Rashida Ali
- Department of Food Science and Technology, University of Karachi, Karachi 75270, Pakistan
| | - El-Sayed M Abdel-Aal
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON N1G 5C9, Canada
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13
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Li L, Zhang H, Liu J, Huang T, Zhang X, Xie H, Guo Y, Wang Q, Zhang P, Qin P. Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity. Front Nutr 2023; 10:1112497. [PMID: 36824168 PMCID: PMC9941320 DOI: 10.3389/fnut.2023.1112497] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 01/20/2023] [Indexed: 02/09/2023] Open
Abstract
Colored wheat has been recognized broadly for its nutritional value because of its natural content of the colorant anthocyanin. To investigate the reasons for the formation of the wheat grain color at maturity, metabolomic and transcriptomic analyses were performed on three different grain colors of wheat. Through metabolome analysis, 628 metabolites were identified. Of the 102 flavonoids, there are 9 kinds of anthocyanins related to color formation, mainly cyanidin and peonidin, and their metabolite content was the lowest in white-grain wheat. Among the genes associated with color formation, the structural gene TraesCS2D02G392900 in F3H with the bHLH transcription factor could elucidate the origin of wheat coloration. Multi-omics analysis showed that color formation is mainly influenced by the regulation of genes affecting anthocyanin and related synthesis. The results of this study may provide a theoretical basis for grain color formation at maturity and the nutritional and product development potential of colored wheat lines.
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Affiliation(s)
| | | | | | - Tingzhi Huang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Xuesong Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Heng Xie
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yirui Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Qianchao Wang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Ping Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
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14
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Ed Nignpense B, Latif S, Francis N, Blanchard C, Santhakumar AB. Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat. Foods 2022; 11:foods11223697. [PMID: 36429289 PMCID: PMC9689394 DOI: 10.3390/foods11223697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Polyphenols in pigmented cereals are believed to enhance health outcomes through their antioxidant properties. This study aimed to characterise polyphenols from Hordeum vulgare (purple barley), Triticum turgidum (purple wheat) and Triticum aestivum (blue wheat) in order to evaluate their bioaccessibility and antioxidant activity. An ultra-high performance liquid chromatography mass spectrometry coupled with an online 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) system was used to identify the polyphenols and quantify their relative antioxidant levels. Simulated gastrointestinal digestion of the cereals allowed for the assessment of polyphenol bioaccessibility using benchtop assays. Between cereals, the bioaccessible phenolic content was similar following digestion, but the antioxidant activity was significantly different (purple barley > purple wheat > blue wheat; p < 0.01). Among the polyphenols identified, flavan-3-ols and anthocyanins were the least bioaccessible whereas flavones were the most bioaccessible after digestion. This study demonstrated that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity. These findings may aid in utilising these pigmented grains for the future design and development of novel functional food products with enhanced health properties.
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Affiliation(s)
- Borkwei Ed Nignpense
- School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
| | - Sajid Latif
- National Life Sciences Research Hub, Faculty of Science and Health, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Nidhish Francis
- School of Agricultural, Environment and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
- Gulbali Institute of Agriculture, Water and the Environment, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Abishek Bommannan Santhakumar
- School of Dentistry and Medical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
- Correspondence: ; Tel.: +61-2-6933-2678
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15
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Feng J, Xu B, Ma D, Hao Z, Jia Y, Wang C, Wang L. Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics. Food Res Int 2022; 160:111728. [DOI: 10.1016/j.foodres.2022.111728] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/13/2022] [Accepted: 07/19/2022] [Indexed: 01/21/2023]
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16
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Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat. Foods 2022; 11:foods11162515. [PMID: 36010514 PMCID: PMC9407100 DOI: 10.3390/foods11162515] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/13/2022] [Accepted: 08/17/2022] [Indexed: 11/17/2022] Open
Abstract
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89-565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.
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17
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Liu J, Zhang X, Tian J, Li Y, Liu Q, Chen X, Feng F, Yu X, Yang C. Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi. Food Chem 2022; 383:132424. [PMID: 35182869 DOI: 10.1016/j.foodchem.2022.132424] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 12/22/2021] [Accepted: 02/08/2022] [Indexed: 11/29/2022]
Abstract
In the present study, the differences in the antioxidant capability, metabolite composition and fungal diversity in peach gum with various colours were investigated. Metabolomics revealed that peach gum comprised many small-molecule metabolites (including primary and secondary metabolites), and most polyphenols (such as flavonoids and phenolic acids) showed a significantly positive relationship with the colour deepening, total phenol content and antioxidant capability. Using fungal diversity analysis, the abundance of five fungi at the genus level increased with peach gum colour deepening, and these fungi demonstrated a significantly positive relationship with two defense hormones (salicylic acid and abscisic acid) and most polyphenols (particularly flavonoids). The gummosis pathogenic fungus Botryosphaeria was among the five fungi, suggesting that peach gum colouring may reflect plant defense responses against pathogenic fungi. Additionally, the concentrations of 12 flavonoids in peach gum samples were detected based on LC-QQQ/MS, among which hesperetin, naringenin and eriodictyol were the most abundant.
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Affiliation(s)
- Jia Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, 301 Zhenjiang City University Road, Zhenjiang 212001, China
| | - Xiping Zhang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Ju Tian
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Yong Li
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, 301 Zhenjiang City University Road, Zhenjiang 212001, China.
| | - Qiyue Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Xiaolong Chen
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Fayun Feng
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Xiangyang Yu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China; Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Chenye Yang
- Central Laboratory in Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
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18
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Shi Z, Liu Y, Hu Z, Liu L, Yan Q, Geng D, Wei M, Wan Y, Fan G, Yang H, Yang P. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chem 2022; 396:133661. [PMID: 35849987 DOI: 10.1016/j.foodchem.2022.133661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 11/29/2022]
Abstract
Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.
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Affiliation(s)
- Zhiqiang Shi
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Ying Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Zhiming Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China
| | - Liu Liu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Qinghai Yan
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Dandan Geng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
| | - Min Wei
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, Sichuan 610106, PR China.
| | - Gaoqiong Fan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, Sichuan 611130, PR China
| | - Pinghua Yang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China
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19
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Garg M, Kaur S, Sharma A, Kumari A, Tiwari V, Sharma S, Kapoor P, Sheoran B, Goyal A, Krishania M. Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend. Front Nutr 2022; 9:878221. [PMID: 35634383 PMCID: PMC9131936 DOI: 10.3389/fnut.2022.878221] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 04/11/2022] [Indexed: 01/13/2023] Open
Abstract
Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps prepare many products such as bread, biscuit, pasta, and noodles. In the world of rapid economic growth, food security, in terms of nutritional profile, began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hypertension, and dyslipidemia. The idea of developing anthocyanin-biofortified wheat shapes human beings' lifestyles as it is a staple food crop in many parts of the world. This review is a compilation of the currently available information on colored wheat in the critical aspects, including biochemistry, food processing, nutrition, genetics, breeding, and its effect on human health. Market generation and consumer awareness creation are vital challenges for its exploitation as a function food on a large scale.
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Affiliation(s)
- Monika Garg
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Satveer Kaur
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Anjali Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Anita Kumari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Vandita Tiwari
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Saloni Sharma
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Payal Kapoor
- National Agri-Food Biotechnology Institute, Mohali, India.,Panjab University, Chandigarh, India
| | - Bhawna Sheoran
- National Agri-Food Biotechnology Institute, Mohali, India
| | - Ajay Goyal
- Chitkara University School of Engineering & Technology, Chitkara University, Solan, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Mohali, India
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20
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Bae HG, Kim MJ. Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheat. Food Sci Biotechnol 2022; 31:879-892. [PMID: 35720456 PMCID: PMC9203653 DOI: 10.1007/s10068-022-01086-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/02/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022] Open
Abstract
Buckwheat germinated on days of 3, 5, and 7 was digested in vitro, and the antioxidant and anti-obesity effects of the digesta were evaluated. In vitro digesta of 5 days germinated buckwheat (GBD5) showed significantly higher antioxidant activity in DPPH, ABTS, total phenolic content, total flavonoid content, and ferric reducing antioxidant power by 5.3, 1.3, 2.0, 3.2, and 2.8-fold, respectively than in vitro digesta of non-germinated buckwheat. GBD5 exerted inhibitory effect on total lipid accumulation in 3T3-L1 adipocyte in a dose-dependent manner, with over 25% reduction at 400 µg/mL. Additionally, GBD5 significantly downregulated genes related to adipocyte differentiation and fat accumulation. GBD5 possessed different metabolite profiles compared to others such as higher content of γ-aminobutyric acid and succinic acid. Therefore, GBD5 has potent antioxidant effects and suppresses fat accumulation-related genes and proteins expression, which could act as a new functional substance.
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Affiliation(s)
- Hyun-Gyeong Bae
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
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21
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Ma D, Xu B, Feng J, Hu H, Tang J, Yin G, Xie Y, Wang C. Dynamic Metabolomics and Transcriptomics Analyses for Characterization of Phenolic Compounds and Their Biosynthetic Characteristics in Wheat Grain. Front Nutr 2022; 9:844337. [PMID: 35252312 PMCID: PMC8888538 DOI: 10.3389/fnut.2022.844337] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Accepted: 01/21/2022] [Indexed: 01/17/2023] Open
Abstract
Phenolic compounds are important bioactive phytochemicals with potential health benefits. In this study, integrated metabolomics and transcriptomics analysis was used to analyze the metabolites and differentially expressed genes in grains of two wheat cultivars (HPm512 with high antioxidant activity, and ZM22 with low antioxidant activity) during grain development. A total of 188 differentially expressed phenolic components, including 82 phenolic acids, 81 flavonoids, 10 lignans, and 15 other phenolics, were identified in the developing wheat grains, of which apigenin glycosides were identified as the primary flavonoid component. The relative abundance of identified phenolics showed a decreasing trend with grain development. Additionally, 51 differentially expressed phenolic components were identified between HPm512 and ZM22, of which 41 components, including 23 flavonoids, were up-regulated in HPm512. In developing grain, most of the identified differentially expressed genes involved in phenolic accumulation followed a similar trend. Integrated metabolomics and transcriptomics analysis revealed that certain genes encoding structural proteins, glycosyltransferase, and transcription factors were closely related to metabolite accumulation. The relatively higher accumulation of phenolics in HPm512 could be due to up-regulated structural and regulatory genes. A sketch map was drawn to depict the synthetic pathway of identified phenolics and their corresponding genes. This study enhanced the current understanding of the accumulation of phenolics in wheat grains. Besides, active components and their related genes were also identified, providing crucial information for the improvement of wheat's nutritional quality.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
- Henan Technology Innovation Center of Wheat, Henan Agricultural University, Zhengzhou, China
- *Correspondence: Dongyun Ma
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- Henan Technology Innovation Center of Wheat, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- Henan Technology Innovation Center of Wheat, Henan Agricultural University, Zhengzhou, China
| | - Haizhou Hu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- Henan Technology Innovation Center of Wheat, Henan Agricultural University, Zhengzhou, China
| | - Jianwei Tang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Guihong Yin
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Yingxin Xie
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- Henan Technology Innovation Center of Wheat, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
- Henan Technology Innovation Center of Wheat, Henan Agricultural University, Zhengzhou, China
- Chenyang Wang
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22
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Kil YS, Han AR, Hong MJ, Kim JB, Park PH, Choi H, Nam JW. 1H NMR-Based Chemometrics to Gain Insights Into the Bran of Radiation-Induced Colored Wheat Mutant. Front Nutr 2022; 8:806744. [PMID: 35059428 PMCID: PMC8764193 DOI: 10.3389/fnut.2021.806744] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 12/06/2021] [Indexed: 11/22/2022] Open
Abstract
Recently, wheat has attracted attention as a functional food, rather than a simple dietary energy source. Accordingly, whole-grain intake increases with an understanding of bioactive phytochemicals in bran. The development of colored wheat has drawn more attention to the value of bran owing to its nutritional quality, as well as the antioxidant properties of the colorant. The present 1H NMR-based chemometric study evaluated the compositional improvement of radiation-induced mutants in purple wheat by focusing on the predominant metabolites with high polarity. A total of 33 metabolites, including three choline derivatives, three sugar alcohols, four sugars, 13 amino acids, eight organic acids, and two nucleosides, were identified throughout the 1H NMR spectra, and quantification data were obtained for the identified metabolites via peak shape-based quantification. Principal component and hierarchical cluster analyses were conducted for performing multivariate analyses. The colored original wheat was found to exhibit improvements compared to yellow wheat in terms of the contents of primary metabolites, thus highlighting the importance of conducting investigations of polar metabolites. The chemometrics studies further revealed mutant lines with a compositional enhancement for metabolites, including lysine, proline, acetate, and glycerol.
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Affiliation(s)
- Yun-Seo Kil
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea
| | - Ah-Reum Han
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, South Korea
| | - Min-Jeong Hong
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, South Korea
| | - Jin-Baek Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, South Korea
| | - Pil-Hoon Park
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan-si, South Korea
| | - Hyukjae Choi
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea.,Research Institute of Cell Culture, Yeungnam University, Gyeongsan-si, South Korea
| | - Joo-Won Nam
- College of Pharmacy, Yeungnam University, Gyeongsan-si, South Korea
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23
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DOLEŽELOVÁ J, KRÁL M, POSPIECH M, TREMLOVÁ B, VYHNÁNEK T, WALCZYCKA M, FLORKIEWICZ A. Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.27721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Martin KRÁL
- University of Veterinary Sciences Brno, Czech Republic
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24
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Ma D, Wang C, Feng J, Xu B. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6167-6185. [PMID: 34312865 DOI: 10.1002/jsfa.11428] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/13/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains in the world. It possesses several nutritional elements. Increasing attention to wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics' form and distribution and the phenolic components identified in wheat grain. In particular, the biosynthesis path for phenolics is discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for determining antioxidant activity, the effect of genotypes, environmental conditions, and cultivation systems on grain phenolic component content are explored. Finally, the bioavailability of phenolics under different food processing method are reported and discussed. Future research is recommended to increase wheat grain phenolic content by genetic engineering, and to improve its bioavailability through proper food processing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dongyun Ma
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Chenyang Wang
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
- The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, China
| | - Jianchao Feng
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
| | - Beiming Xu
- College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou, China
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25
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Bárta J, Bártová V, Jarošová M, Švajner J, Smetana P, Kadlec J, Filip V, Kyselka J, Berčíková M, Zdráhal Z, Bjelková M, Kozak M. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 2021; 10:foods10112766. [PMID: 34829047 PMCID: PMC8624202 DOI: 10.3390/foods10112766] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
- Correspondence: ; Tel.: +420-387772922
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Josef Švajner
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Jaromír Kadlec
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic;
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic;
| | - Marcin Kozak
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
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26
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Genetic Diversity for Agronomic Traits and Phytochemical Compounds in Coloured Naked Barley Lines. PLANTS 2021; 10:plants10081575. [PMID: 34451619 PMCID: PMC8398654 DOI: 10.3390/plants10081575] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Interest of breeders is increasing toward the development of new barley cultivars with functional properties and adapted for food uses. A barley breeding program was initiated to develop germplasm with naked and coloured grains rich in bioactive compounds In the present study, a set of 16 F8 recombinant inbred lines (RILs) derived from the following four parental lines: 2005FG, K4-31, L94 and Priora, were evaluated in the experimental trials in Foggia (Italy) during the 2017–2019 growing seasons with the aims to assess the genetic variability for desired traits and identify superior genotypes. Lines were characterised for agronomic traits (earliness, plant height, seed yield, specific weight, 1000-seed weight) and biochemical compounds accumulation (phenolics, anthocyanins, flavonoids, carotenoids, β-glucans, proteins, antioxidant activity). A high heritability and selection response were observed for most of the biochemical compounds. The grain yield showed high significant positive genetic and phenotypic correlations (p < 0.05) with phenols and antioxidant activity. Cluster analysis grouped the genotypes into three groups. The barley RIL lines L1997, L3005, L3007 and L3009 were superior for more than four traits including seed yield and antioxidant compounds. These genotypes may serve as potential sources of nutraceuticals for healthy food and in breeding programs. In the present study, the new barley genotypes with naked and coloured grains have been selected without compromising their productivity.
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27
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Ravisankar S, Dizlek H, Awika JM. Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff. Food Res Int 2021; 145:110426. [PMID: 34112428 DOI: 10.1016/j.foodres.2021.110426] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/10/2021] [Accepted: 05/11/2021] [Indexed: 02/05/2023]
Abstract
Whole grain polyphenols are associated with structure-specific bioactive properties. However, the phenolic profile of grain ingredients can be significantly altered by processes like fermentation. This study investigated how polyphenol profiles in different cereal grains respond to microbial metabolism during sourdough fermentation. Whole grain wheat (white and red), sorghum (white and lemon-yellow), and teff (white and brown) flours were subjected to natural sourdough fermentation for 48-96 h, and phenolic profiles and their metabolites monitored using UPLC-tandem quadrupole MS. Flavonoid O-glycosides (dominant in sorghum) were rapidly metabolized (66% reduction in 48 h) to release aglycones (2.5 fold increase). O-Glycoside groups in mixed O/C-glycosides (dominant in teff) were selectively hydrolyzed, but more slowly (11-32% reduction in 48 h) than homo-O-glycosides, suggesting steric hindrance from the C-glycoside groups. Flavonoid C-glycosides (dominant in wheat) and aglycones (white sorghum) were generally stable to microbial degradation. Extractable phenolic acids and their esters (most abundant in white sorghum) were extensively degraded (80% reduction in 48 h) with few metabolites detected at the end of fermentation. Thus, extractable phenolics in sorghum were generally most extensively metabolized, whereas those in wheat were the least impacted by sourdough fermentation. New microbial metabolites, putatively identified as O-methylcatechol-vinyl-isoflavans, were detected in all fermented samples, with levels increasing with fermentation time. Based on structure, these compounds were likely derived from cell wall C-C linked diferulic acid metabolism. As expected, Folin reactive phenols and antioxidant capacity increased in fermented samples, but the extent was distinctly smaller in sorghums (1.3-1.9 fold) vs teff (2.4-3.2 fold) and wheat (2.0-6.1 fold), likely due to higher presence of easily metabolizable phenolics in sorghum. The phenolic profile of a cereal grain affects the products of microbial metabolism during fermentation, and may thus alter phenolic-dependent bioactive properties associated with a specific grain.
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Affiliation(s)
- Shreeya Ravisankar
- Texas A&M University, Food Science & Technology Department, College Station, TX 77843, USA.
| | - Halef Dizlek
- Texas A&M University, Food Science & Technology Department, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Food Science & Technology Department, College Station, TX 77843, USA; Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
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28
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Drawbridge PC, Apea-Bah F, Silveira Hornung P, Beta T. Bioaccessibility of phenolic acids in Canadian hulless barley varieties. Food Chem 2021; 358:129905. [PMID: 33940288 DOI: 10.1016/j.foodchem.2021.129905] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/01/2021] [Accepted: 03/28/2021] [Indexed: 10/21/2022]
Abstract
In order to gain understanding of bioaccessibility of phenolic acids in food-grade barley, an investigation was conducted using four cooked whole-grain, hulless, barley varieties. An in vitro digestion model was used to mimic human upper gastrointestinal digestion. Boiling enhanced the extractability of bound phenolic acids while digestion increased the level of free phenolic acids. The high bioaccessibilities observed were likely due to the release of bound phenolic acids during cooking and digestion. The major bioaccessible phenolics were ferulic and p-coumaric acids with bioaccessibility ranging from 131 to 173% and 51-135%, respectively. Peru-35 had significantly greater bioaccessibility of ferulic acid compared to other varieties. A hydroxycinnamic acid amide not reported before in boiled barley, N1, N8- dicaffeoyl spermidine, was identified in free phenolic extracts with relatively high abundance compared to the phenolic acids. It may provide additional anti-inflammatory and antioxidant functions. These cooked whole-grain, hulless barley varieties are sources of bioaccessible phenolic acids.
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Affiliation(s)
- Pamela C Drawbridge
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
| | - Franklin Apea-Bah
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
| | - Polyanna Silveira Hornung
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada
| | - Trust Beta
- University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada.
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29
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Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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30
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Sharma N, Tiwari V, Vats S, Kumari A, Chunduri V, Kaur S, Kapoor P, Garg M. Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens. Molecules 2020; 25:molecules25245785. [PMID: 33302587 PMCID: PMC7764458 DOI: 10.3390/molecules25245785] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 01/17/2023] Open
Abstract
The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significantly higher than white flour and wheat-grass juice extracts. Ultra-performance liquid chromatography showed the maximum number of anthocyanin peaks in black wheat, with delphinidin-3-o-galactoside chloride, delphinidin-3-o-glucoside chloride, and cyanindin-3-o-glucoside chloride as the major contributors. Among flour extracts, maximum zones of inhibition against Staphylococcus aureus (MTCC 1934), Pseudomonas aeruginosa (MTCC 1434), Escherichia coli, and Candida albicans (MTCC 227) were produced by black flour extract, having the highest anthocyanin content. It exhibited a minimum microbicidal concentration (MMC) of 200 mg/mL against E. coli and C. albicans; and 100 and 150 mg/mL against S. aureus and P. aeruginosa, respectively. Black and purple flour extracts exhibited a minimum inhibitory concentration (MIC) of 50 mg/mL against S. aureus and P. aeruginosa. White flour extracts did not show MMC against E. coli and C. albicans. Among wheat-grass juice extracts, black wheat-grass was most effective and showed an MIC of 100-150 mg/mL against all pathogens. It exhibited an MMC of 200 mg/mL against S. aureus and P. aeruginosa. Hence, anthocyanin-rich colored wheat could be of nutraceutical importance.
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Affiliation(s)
- Natasha Sharma
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Vandita Tiwari
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
- Department of Biochemistry, Panjab University, Chandigarh 160014, India;
| | - Shreya Vats
- Department of Biochemistry, Panjab University, Chandigarh 160014, India;
| | - Anita Kumari
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Venkatesh Chunduri
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Satveer Kaur
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Payal Kapoor
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
| | - Monika Garg
- Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, India; (N.S.); (V.T.); (A.K.); (V.C.); (S.K.); (P.K.)
- Correspondence:
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31
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Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules 2020; 25:molecules25215071. [PMID: 33139634 PMCID: PMC7663450 DOI: 10.3390/molecules25215071] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/15/2020] [Accepted: 10/18/2020] [Indexed: 12/02/2022] Open
Abstract
Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.
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32
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Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109828] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020; 12:nu12102922. [PMID: 32987758 PMCID: PMC7598678 DOI: 10.3390/nu12102922] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/19/2020] [Accepted: 09/20/2020] [Indexed: 12/26/2022] Open
Abstract
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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34
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Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran. Processes (Basel) 2020. [DOI: 10.3390/pr8091153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Jizi439, a newly developed black wheat breeding line, was reported to effectively regulate blood glucose, which may potentially be associated with its intrinsic high level of phenolic compounds (PCs). To maximize the PCs yield and thereby enhance their antioxidant activity, orthogonal experiments were designed in sequence for extrusion of Jizi439 black wheat bran (BWB) powder and followed by the extraction of PCs assisted with ultrasound technique. White wheat bran was used as a control. The optimum condition for extrusion was 110 °C, 25% feed water content, 140 rpm screw speed; meanwhile, 50 °C, 40 min, 35 kHz ultrasonic frequency, 300 W ultrasonic power for ultrasound-assisted extraction (UAE). Total phenolic content (TPC) as determined by Folin–Ciocalteu method was 2856.3 ± 57.7 μg gallic acid equivalents (GAE) per gram of dry weight (DW) of phenolic extract; meanwhile, antioxidant activity (AA) in terms of DPPH radical scavenging ratio was 85.5% ± 1.1% under optimized conditions, which were both significantly higher than the control. Phenolic acids except for gallic acid, as well as flavonoids, including luteolin and apigenin were increased by extrusion and ultrasound, as suggested by HPLC results. In conclusion, our study would provide a valuable reference for processing Jizi439 BWB before making or commercially utilize it into health-related food products.
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35
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Ravisankar S, Queiroz VA, Awika JM. Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chem 2020; 324:126871. [DOI: 10.1016/j.foodchem.2020.126871] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 03/31/2020] [Accepted: 04/18/2020] [Indexed: 12/12/2022]
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36
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Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Han L, Yu X, Li W. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chem 2020; 335:127655. [PMID: 32731125 DOI: 10.1016/j.foodchem.2020.127655] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/19/2020] [Accepted: 07/19/2020] [Indexed: 12/31/2022]
Abstract
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated. The results showed that there were 156 phenolic substances identified, including monophenol, phenolic acids, flavonoids and other polyphenols. The black sample had the most types of phenolic. The content of phenolic varies depending on color of naked barley and the highest values of total phenolic acid and total flavonoids were observed in black and white samples. Furthermore, the strongest ferric reducing antioxidant power and the free radical scavenging ability of DPPH, ABTS, and superoxide anion showed in white, white, yellow and black naked barley. While white and yellow samples had the strongest scavenging ability of hydroxyl radical. There was significant correlation between phenolic components and anti-oxidation. This study suggests that colored naked barley grains are rich in phenolic compounds with antioxidant capacity.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lihong Han
- CollaborativeInnovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Saini P, Kumar N, Kumar S, Mwaurah PW, Panghal A, Attkan AK, Singh VK, Garg MK, Singh V. Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:3197-3210. [PMID: 32686468 DOI: 10.1080/10408398.2020.1793727] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The consumers' demands have changed from energy providing diet to a diet with a balanced nutrient profile along with metabolic, physiological and functional health benefits. They are seeking colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Colored wheat (Triticum aestivum) contains many phytochemicals, responsible for numerous health benefits. Colored wheat (blue, black, purple and red) contains a good amount of anthocyanins and carotenoids that are primarily located in the outer aleurone layer. Food regulatory and safety authorities and food processing industries are trying to minimize the usage of synthetic food colorants and dyes. Colored wheat is imperative for food processing industries as high-value pigments present in the bran layer (milling industry co-product) can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. This review presents a brief knowledge of the nutritional composition of colored wheat including phytochemicals and bioactive compounds like flavonoids, phenolic compounds, their health benefits, methods and technologies used for processing and extraction as well as the effects of processing on these compounds.
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Affiliation(s)
- Praveen Saini
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Nitin Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Sunil Kumar
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Peter Waboi Mwaurah
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Anil Panghal
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Arun Kumar Attkan
- AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Kumar Singh
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Mukesh Kumar Garg
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vijay Singh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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38
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Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study. Br J Nutr 2020; 124:1179-1189. [PMID: 32594915 DOI: 10.1017/s0007114520002275] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Whole-grain wheat, in particular coloured varieties, may have health benefits in adults with chronic metabolic disease risk factors. Twenty-nine overweight and obese adults with chronic inflammation (high-sensitivity C-reactive protein) > 1·0 mg/l) replaced four daily servings of refined grain food products with bran-enriched purple or regular whole-wheat convenience bars (approximately 41-45 g fibre, daily) for 8 weeks in a randomised, single-blind parallel-arm study where body weight was maintained. Anthropometrics, blood markers of inflammation, oxidative stress, and lipaemia and metabolites of anthocyanins and phenolic acids were compared at days 1, 29 and 57 using repeated-measures ANOVA within groups and ANCOVA between groups at day 57, with day 1 as a covariate. A significant reduction in IL-6 and increase in adiponectin were observed within the purple wheat (PW) group. TNF-α was lowered in both groups and ferulic acid concentration increased in the regular wheat (RW) group. Comparing between wheats, only plasma TNF-α and glucose differed significantly (P < 0·05), that is, TNF-α and glucose decreased with RW and PW, respectively. Consumption of PW or RW products showed potential to improve plasma markers of inflammation and oxidative stress in participants with evidence of chronic inflammation, with modest differences observed based on type of wheat.
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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40
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Bueno-Herrera M, Pérez-Magariño S. Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102984] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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41
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Abbasi Parizad P, Marengo M, Bonomi F, Scarafoni A, Cecchini C, Pagani MA, Marti A, Iametti S. Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods 2020; 9:foods9020163. [PMID: 32046313 PMCID: PMC7073741 DOI: 10.3390/foods9020163] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 02/07/2023] Open
Abstract
A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.
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Affiliation(s)
- Parisa Abbasi Parizad
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Mauro Marengo
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Francesco Bonomi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessio Scarafoni
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Cristina Cecchini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana 30, 00189 Roma, Italy;
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
| | - Stefania Iametti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
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42
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khosravi A, Razavi SH, Fadda AM. Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.09.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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43
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Kowalska I, Adach W, Stochmal A, Olas B. A comparison of the effects of apigenin and seven of its derivatives on selected biomarkers of oxidative stress and coagulation in vitro. Food Chem Toxicol 2019; 136:111016. [PMID: 31805303 DOI: 10.1016/j.fct.2019.111016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Accepted: 11/30/2019] [Indexed: 01/10/2023]
Abstract
Apigenin is a phenolic compound widely present in many fruits, vegetables and herbs. Its name originates from Apium: a genus of the Apiaceae. The aim of the present study was to determine the antioxidant or pro-oxidant properties of apigenin and seven of its derivatives, isolated from the aerial parts of barrel medic (Medicago truncatula) and common wheat (Triticum aestivum), in human plasma treated with a hydroxyl radical donor (OH•) in vitro. It also examines their influence on the parameters of coagulation. The compounds were found to demonstrate different effects on oxidative stress and coagulation which may be related to differences in their structure. In particular, apigenin 7-O-{2'-O-feruloyl-[β-D-glucuronopyranosyl(1 → 3)]-β-D- glucuronopyranosyl(1 → 2)-O-β-D-glucopyranoside} demonstrates both antioxidant and anticoagulant activities, and may offer the most promise for the prevention and treatment of cardiovascular disorders of all the phenolic compounds tested so far.
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Affiliation(s)
- Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100, Puławy, Poland
| | - Weronika Adach
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Łódź, 90-236, Łódź, Poland
| | - Anna Stochmal
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100, Puławy, Poland
| | - Beata Olas
- Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Łódź, 90-236, Łódź, Poland.
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44
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Gamel TH, Wright AJ, Pickard M, Abdel‐Aal EM. Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits. Cereal Chem 2019. [DOI: 10.1002/cche.10190] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Tamer H. Gamel
- Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph Ontario Canada
- Department of Human Health & Nutritional Sciences, College of Biological Sciences University of Guelph Guelph Ontario Canada
| | - Amanda J. Wright
- Department of Human Health & Nutritional Sciences, College of Biological Sciences University of Guelph Guelph Ontario Canada
| | - Mark Pickard
- Infra‐Ready Products Ltd Saskatoon Saskatchewan Canada
| | - El‐Sayed M. Abdel‐Aal
- Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph Ontario Canada
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45
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Aziz MS, Nawaz R, Haider N, Rehman ZU, Aamir AUH, Imran M. Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. J Food Biochem 2019; 43:e12943. [PMID: 31368554 DOI: 10.1111/jfbc.12943] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 05/17/2019] [Accepted: 05/20/2019] [Indexed: 11/28/2022]
Abstract
Many varieties of Triticum aesitivum L. (Bread wheat) and Zea maize L. (maize) have been developed in Pakistan, which are randomly consumed by normal individuals and diabetic patients. In this study, 17 wheat and 9 maize varieties were tested for starch composition, glycemic index, radical scavenging activities, and lipid profile. Among various wheat samples, KPK15 was observed to have highest 2,2-diphenyl-1picrylhydrazyl radical scavenging activity, while CZP132011 was highest radical scavenger among various maize samples. Glycemic index of wheat varieties varied between 62.83 ± 2.19 and 70.70 ± 2.82 in Hashim10 and Insaf, respectively, while for maize it ranged between 56.45 ± 1.95 in Sarhad white and 70.76 ± 4.40 in CHT1W. In most of the varieties, a linear correlation was observed between glycemic index and amylose contents. The data show that KPK15 and Saleem 2000 are the best wheat varieties while Sarhad white is the best among maize samples to be consumed by normal individuals and diabetic patients. PRACTICAL APPLICATIONS: Wheat and maize are the most widely used cereal crops being consumed randomly both by normal individuals and diabetic patients. Diabetes is characterized by hyperglycemia, hyperlipidemia, and high oxidative stress. Diet and nutrition play an important role in the development and control of diabetes. In this research, we attempted to find out the best wheat and maize varieties for diabetic patients from locally grown genotypes.
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Affiliation(s)
- Muhammad Sadiq Aziz
- Biochemistry Section, Institute of Chemical Sciences, University of Peshawar, Peshawar, Pakistan
| | - Rab Nawaz
- Department of Endocrinology and Diabetes Research, Hyatabad Medical Complex, Peshawar, Pakistan
| | - Nageena Haider
- Biochemistry Section, Institute of Chemical Sciences, University of Peshawar, Peshawar, Pakistan
| | - Zia Ur Rehman
- Department of Botany, Islamia College University Peshawar, Peshawar, Pakistan
| | - Aziz-Ul-Hasan Aamir
- Department of Endocrinology and Diabetes Research, Hyatabad Medical Complex, Peshawar, Pakistan
| | - Muhammad Imran
- Biochemistry Section, Institute of Chemical Sciences, University of Peshawar, Peshawar, Pakistan
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46
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Horie Y, Goto A, Tsubuku S, Itoh M, Ikegawa S, Ogawa S, Higashi T. Changes in Polyamine Content in Rice Bran due to Fermentation with Aspergillus oryzae Analyzed by LC/ESI-MS/MS Combined with Derivatization. ANAL SCI 2019; 35:427-432. [PMID: 30584182 DOI: 10.2116/analsci.18p483] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Many studies have demonstrated that the dietary supplementation of polyamines, especially spermidine (SPD), prevents age-related diseases. Rice bran is rich in polyamines and their amounts could be increased by fermentation with Aspergillus oryzae (A. oryzae). In this study, we developed a method for the determination of putrescine (PUT), SPD and spermine (SPM) in rice bran samples by liquid chromatography/electrospray ionization-tandem mass spectrometry (LC/ESI-MS/MS) after derivatization with 4-(N,N-dimethylaminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole (DBD-F). The derivatization improved the LC retention and ESI-MS/MS detectability of the polyamines, and consequently enabled precise and accurate quantification. Using this method, we found that the SPD content increased to 158% due to fermentation with A. oryzae, while the content of PUT and SPM decreased. SPD is known as the polyamine playing a central role in cell proliferation and growth, and therefore has health benefits. The fermented rice bran might be a good material for functional foods aimed at SPD supplementation.
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Affiliation(s)
- Yukiko Horie
- Faculty of Pharmaceutical Sciences, Tokyo University of Science.,Research and Development Division, Koken Co., Ltd
| | - Ayaka Goto
- Faculty of Pharmaceutical Sciences, Tokyo University of Science
| | - Sumi Tsubuku
- Faculty of Pharmaceutical Sciences, Tokyo University of Science
| | - Mari Itoh
- Research and Development Division, Koken Co., Ltd
| | | | - Shoujiro Ogawa
- Faculty of Pharmaceutical Sciences, Tokyo University of Science
| | - Tatsuya Higashi
- Faculty of Pharmaceutical Sciences, Tokyo University of Science
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47
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Gamel TH, Wright AJ, Tucker AJ, Pickard M, Rabalski I, Podgorski M, Di Ilio N, O'Brien C, Abdel-Aal ESM. Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Parizad PA, Capraro J, Scarafoni A, Bonomi F, Blandino M, Marengo M, Giordano D, Carpen A, Iametti S. The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:128-134. [PMID: 30661219 DOI: 10.1007/s11130-019-0715-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study was aimed at characterizing the anthocyanins and phenolics profile in different varieties of pigmented corn and wheat and in some of their milling fractions. Acid/ethanol extracts were used to assess total anthocyanins, overall antioxidant activity, the overall polyphenol profile, and for evaluating the inhibition of pancreatic α-amylase and of intestinal α-glucosidase. Both enzymes were inhibited in a dose-dependent manner by all extracts, but individual extracts had specific effects on each enzyme. Anti-inflammatory response was evaluated by using acid-free extracts and Caco-2 cells transiently transfected with a luciferase reporter gene responding to cytokine stimulation. The immune response of interleukin-stimulated cells decreased significantly in a dose-dependent manner in the presence of 20-50 μM/l anthocyanins from all grains extracts, again with a different efficiency. The inhibitory ability and the anti-inflammatory capability of these extracts are in most cases higher than in similar extracts from other sources, suggesting that activities in each extract may imply specific synergies between anthocyanins and other phenolics.
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Affiliation(s)
- Parisa Abbasi Parizad
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy
| | - Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Italy
| | - Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Italy
| | - Aristodemo Carpen
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133, Milan, Italy.
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49
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Meeting the challenge of developing food crops with improved nutritional quality and food safety: leveraging proteomics and related omics techniques. Biotechnol Lett 2019; 41:471-481. [PMID: 30820711 DOI: 10.1007/s10529-019-02655-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2018] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
Abstract
Eliminating malnutrition remains an imminent priority in our efforts to achieve food security and providing adequate calories, proteins, and micronutrients to the growing world population. Malnutrition may be attributed to socio-economic factors (poverty and limited accessibility to nutritional food), dietary preferences, inherent nutrient profiles of traditional food crops, and to a combination of all such factors. Modern advancements in "omics" technology have made it possible to reliably predict, diagnose, and suggest ways to remedy the low protein content and bioavailability of key micronutrients in food crops. In this review, we briefly describe how proteomics techniques can potentially be used for improving the nutrient profile of major crops, through high throughput multiplexed assays. Food safety is another important issue where proteomics and related platforms can offer solution for absolute quantitation of food allergens and mycotoxins present in the plant-based food. The purpose of the present review is to discuss the proteomic-based strategies in food crops to meet the challenges of overcoming malnutrition throughout the world.
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50
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Hong MJ, Kim DY, Nam BM, Ahn JW, Kwon SJ, Seo YW, Kim JB. Characterization of novel mutants of hexaploid wheat (Triticum aestivum L.) with various depths of purple grain color and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:55-63. [PMID: 29802632 DOI: 10.1002/jsfa.9141] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Wheat grain is recognized as a rich source of nutrients, including proteins, vitamins, minerals, fibers and antioxidants. In recent years, the focus of wheat breeding has been to increase the content of bioactive compounds to improve human health and prevent diseases. RESULTS Five novel wheat mutant lines with variable seed color were developed using gamma irradiation of hexaploid wheat inbred line K4191 (purple seed color). The total anthocyanin contents of three mutant lines (L47, L167 and L925) were significantly higher than those of wild-type lines, including K4191 and 'Keumkang' (white seed color). L925 showed the highest total anthocyanin content, and cyanidin-3-glucoside was presented as the most predominant anthocyanin. Compared with 'Keumkang', the expression of anthocyanin biosynthesis genes was significantly up-regulated in purple seed mutant lines. The highest antioxidant activity was observed in L925 extracts. The expression of a few antioxidant-related genes and total anthocyanin content were positively correlated with antioxidant capacity. These data suggest that anthocyanins and phenolic compounds in wheat grains contribute to the antioxidant potential. CONCLUSION Purple grain color is associated with higher anthocyanin accumulation and antioxidant capacity in wheat. Wheat mutants developed in this study may serve as a valuable source of antioxidants. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Min Jeong Hong
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
| | - Dae Yeon Kim
- Division of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Bo Mi Nam
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
| | - Joon-Woo Ahn
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
| | - Soon-Jae Kwon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
| | - Yong Weon Seo
- Division of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Jin-Baek Kim
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea
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