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Zeibig F, Kilian B, Özkan H, Pantha S, Frei M. Grain quality traits within the wheat (Triticum spp.) genepool: prospects for improved nutrition through de novo domestication. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4400-4410. [PMID: 38318752 DOI: 10.1002/jsfa.13328] [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: 10/25/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/07/2024]
Abstract
BACKGROUND Wild relatives of wheat (Triticum spp.) harbor beneficial alleles for potential improvement and de novo domestication of selected genotypes with advantageous traits. We analyzed the nutrient composition in wild diploid and tetraploid wheats and their domesticated diploid, tetraploid and hexaploid relatives under field conditions in Germany and compared them with modern Triticum aestivum and Triticum durum cultivars. Grain iron (Fe) and zinc (Zn) concentrations, phytate:mineral molar ratios, grain protein content (GPC) and antioxidant activity were analyzed across 125 genotypes. RESULTS Grain Fe and Zn concentrations in wild wheats were 72 mg kg-1 and 59 mg kg-1, respectively, with improved bioavailability indicated by Phytate:Fe and Phytate:Zn molar ratios (11.7 and 16.9, respectively) and GPC (231 g kg-1). By comparison, grain Fe and Zn concentrations in landrace taxa were 54 mg kg-1 and 55 mg kg-1, respectively, with lower Phytate:Fe and Phytate:Zn molar ratios (15.1 and 17.5, respectively) and GPC (178 g kg-1). Average grain Fe accumulation in Triticum araraticum was 73 mg kg-1, reaching 116 mg kg-1, with high Fe bioavailability (Phyt:Fe: 11.7; minimum: 7.2). Wild wheats, landraces and modern cultivars showed no differences in antioxidant activity. Triticum zhukovskyi stood out with high grain micronutrient concentrations and favorable molar ratios. It was also the only taxon with elevated antioxidant activity. CONCLUSION Our results indicate alteration of grain quality during domestication. T. araraticum has promising genotypes with advantageous grain quality characteristics that could be selected for de novo domestication. Favorable nutritional traits in the GGAA wheat lineage (T. araraticum and T. zhukovskyi) hold promise for improving grain quality traits. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Frederike Zeibig
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
| | | | - Hakan Özkan
- Department of Field Crops, Faculty of Agriculture, University of Çukurova, Adana, Turkey
| | - Sumitra Pantha
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
| | - Michael Frei
- Department of Agronomy and Crop Physiology, Institute of Agronomy and Plant Breeding I, Justus-Liebig-University, Giessen, Germany
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2
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Gong YL, Gou JY. Screening of wheat grains enriched with wall-bound phenolic compounds. MethodsX 2023; 10:102245. [PMID: 37424762 PMCID: PMC10326478 DOI: 10.1016/j.mex.2023.102245] [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: 02/19/2023] [Accepted: 06/06/2023] [Indexed: 07/11/2023] Open
Abstract
Phenolic compounds are dominant antioxidant factors in whole grains and are essential quality traits in future breeding programs. We proposed a robust set of methods for extraction, screening, and quantitative analysis of soluble and wall-bound (WB) phenolic compounds from fine powder and fine powder products using a 96 Wells UV Flat Bottom and subsequent UHPLC-DAD validation of candidate samples. The plate-UHPLC strategy significantly simplifies the screening of phenolic-enriched grains, reduces the screening cost, saves harmful organic chemicals, and contributes to developing novel health-promoting varieties.
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Affiliation(s)
- Yi-Lin Gong
- School of Life Sciences, Fudan University, Shanghai, 200438, China
| | - Jin-Ying Gou
- School of Life Sciences, Fudan University, Shanghai, 200438, China
- College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China
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Zhang W, Dong X, Huang R. Antiparkinsonian Effects of Polyphenols: A Narrative Review with a Focus on the Modulation of the Gut-brain Axis. Pharmacol Res 2023:106787. [PMID: 37224894 DOI: 10.1016/j.phrs.2023.106787] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 04/23/2023] [Accepted: 05/02/2023] [Indexed: 05/26/2023]
Abstract
Polyphenols, which are naturally occurring bioactive compounds in fruits and vegetables, are emerging as potential therapeutics for neurological disorders such as Parkinson's disease (PD). Polyphenols have diverse biological activities, such as anti-oxidative, anti-inflammatory, anti-apoptotic, and α-synuclein aggregation inhibitory effects, which could ameliorate PD pathogenesis. Studies have shown that polyphenols are capable of regulating the gut microbiota (GM) and its metabolites; in turn, polyphenols are extensively metabolized by the GM, resulting in the generation of bioactive secondary metabolites. These metabolites may regulate various physiological processes, including inflammatory responses, energy metabolism, intercellular communication, and host immunity. With increasing recognition of the importance of the microbiota-gut-brain axis (MGBA) in PD etiology, polyphenols have attracted growing attention as MGBA regulators. In order to address the potential therapeutic role of polyphenolic compounds in PD, we focused on MGBA. DATA AVAILABILITY: Data will be made available on request.
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Affiliation(s)
- Wei Zhang
- Department of Neurology, Shengjing Hospital of China Medical University, Shenyang, Liaoning PR, China
| | - Xiaoyu Dong
- Department of Neurology, Shengjing Hospital of China Medical University, Shenyang, Liaoning PR, China
| | - Rui Huang
- Department of Neurology, Shengjing Hospital of China Medical University, Shenyang, Liaoning PR, China.
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Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread. Antioxidants (Basel) 2023; 12:antiox12020487. [PMID: 36830044 PMCID: PMC9952203 DOI: 10.3390/antiox12020487] [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: 02/01/2023] [Revised: 02/10/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% "germinated + fermented" spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, trans-ferulic acid than the digested control bread. trans-Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of p-coumaric, trans-ferulic, and cis-ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods.
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Crit Rev Food Sci Nutr 2023; 64:6636-6659. [PMID: 36728922 DOI: 10.1080/10408398.2023.2171962] [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] [Indexed: 02/03/2023]
Abstract
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.
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Affiliation(s)
- Zhongwei Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Wheat Marketing Center, Portland, OR, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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Polyphenol Release from Wheat Bran Using Ethanol-Based Organosolv Treatment and Acid/Alkaline Catalysis: Process Modeling Based on Severity and Response Surface Optimization. Antioxidants (Basel) 2022; 11:antiox11122457. [PMID: 36552665 PMCID: PMC9774914 DOI: 10.3390/antiox11122457] [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: 11/17/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
Wheat bran (WB) is globally a major food industry waste, with a high prospect as a bioresource in the production of precious polyphenolic phytochemicals. In this framework, the current investigation had as objectives (i) to use ethanol organosolv treatment and study the effect of acid and alkali catalysts on releasing bound polyphenols, (ii) establish linear and quadratic models of polyphenol recovery based on severity and response surface, and (iii) examine the polyphenolic composition of the extracts generated. Using sulfuric acid and sodium hydroxide as the acid and the alkali catalyst, respectively, it was found that the correlation of combined severity factor with total polyphenol yield was significant in the acid catalysis, but a highly significant correlation in the alkali-catalyzed process was established with modified severity factor, which takes into consideration catalyst concentration, instead of pH. Optimization of the process with response surface confirmed that polyphenol release from WB was linked to treatment time, but also catalyst concentration. Under optimized conditions, the acid- and alkali-catalyzed processes afforded total polyphenol yields of 10.93 ± 0.62 and 19.76 ± 0.76 mg ferulic acid equivalents g-1 dry mass, respectively. Examination of the polyphenolic composition revealed that the alkali-catalyzed process had a striking effect on releasing ferulic acid, but the acid catalysis was insufficient in this regard. The outcome concerning the antioxidant properties was contradictory with respect to the antiradical activity and ferric-reducing power of the extracts, a fact most probably attributed to extract constituents other than ferulic acid. The process modeling proposed herein may be valuable in assessing both process effectiveness and severity, with a perspective of establishing WB treatments that would provide maximum polyphenol recovery with minimum harshness and cost.
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The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022; 11:foods11223552. [PMID: 36429143 PMCID: PMC9689362 DOI: 10.3390/foods11223552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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NAUREEN ZAKIRA, DHULI KRISTJANA, DONATO KEVIN, AQUILANTI BARBARA, VELLUTI VALERIA, MATERA GIUSEPPINA, IACONELLI AMERIGO, BERTELLI MATTEO. Foods of the Mediterranean diet: tomato, olives, chili pepper, wheat flour and wheat germ. JOURNAL OF PREVENTIVE MEDICINE AND HYGIENE 2022; 63:E4-E11. [PMID: 36479499 PMCID: PMC9710402 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Mediterranean people, which follows a diet rich in minimally-processed plant-based foods, are believed to live longer and healthier lives than many other populations in the Western world. Epidemiological and clinical data suggest that the Mediterranean diet has beneficial effects for several chronic diseases, such as cardiovascular diseases, obesity, cancer and diabetes. Although the mechanisms of action of the Mediterranean diet are not completely clear, the synergistic effects of a number of its components and their bioactive phytochemicals exert antioxidant, anti-inflammatory, anti-microbial and anti-cancer effects. The Mediterranean diet includes daily consumption of whole cereals, fruit, vegetables and legumes in moderate proportions, weekly consumption of white meat in low to moderate proportions and occasionally sweets and chocolates in small amounts. Since olive oil is the main lipids source, it has special significance for health. Healthy fruit and vegetables, rich in phytochemicals, are a major proportion of this diet and contribute to the overall nutritional value and bioactivity of its components. Here we review the nutritional and health benefits of wheat germ, tomatoes, olives and chili pepper, items at the base of Mediterranean diet food pyramid that provides beneficial molecules, such as polyphenols, vitamins and flavonoids, and exert anti-inflammatory, anti-microbial and anti-oxidative actions.
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Affiliation(s)
| | - KRISTJANA DHULI
- MAGI’s Lab, Rovereto (TN), Italy
- Correspondence: Kristjana Dhuli, MAGI’s Lab, Rovereto (TN), 38068, Italy. E-mail:
| | | | - BARBARA AQUILANTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - VALERIA VELLUTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - GIUSEPPINA MATERA
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - AMERIGO IACONELLI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - MATTEO BERTELLI
- MAGI Euregio, Bolzano, Italy
- MAGI’s Lab, Rovereto (TN), Italy
- MAGISNAT, Peachtree Corners (GA), USA
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Zhang GL, Zhou PC, Gong YL, Li XM, Yan Y, Rasheed A, Ibba MI, Gou JY. Boosting the antioxidant potential of pasta by a premature stop mutation in wheat keto-acythiolase-2. Food Chem 2022; 385:132634. [PMID: 35278737 DOI: 10.1016/j.foodchem.2022.132634] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/20/2022] [Accepted: 03/03/2022] [Indexed: 11/28/2022]
Abstract
Phenolics are a class of chemical compounds possessing antioxidant activity, which are mainly located in the wheat (Triticum aestivum) bran. Different approaches have been used in food industry to increase the availability of phenolics. Compared to these methods, however, genetic improvement of the wheat antioxidant potential, is a cost-effective, easier and safer approach. Here, we showed a single premature stop mutation in the keto-acythiolase-2 (kat-2b) gene, which significantly improved the antioxidant potential of pasta by a 60 ± 16% increase in its antioxidant potential by increasing the accumulation of ferulic acid. These changes are likely determined by the increased transcription (46% higher) and activity (120% higher) of the phenylalanine lyase genes observed in the mutated line compared to the control. Even if more studies will need to be done, overall, this study suggested that the kat-2b mutant could represent an excellent genetic resource to improve wheat's antioxidant and health-promoting potential.
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Affiliation(s)
- Guo-Liang Zhang
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Peng-Cheng Zhou
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Yi-Lin Gong
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Xiao-Ming Li
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Yan Yan
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China
| | - Awais Rasheed
- Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan; International Maize and Wheat Improvement Center (CIMMYT), c/o CAAS 12 Zhongguancun South Street, Beijing 100081, China
| | - Maria Itria Ibba
- International Maize and Wheat Improvement Center (CIMMYT), Carretera México-Veracruz Km. 45, El Batán, Texcoco C.P. 56237, Mexico
| | - Jin-Ying Gou
- State Key Laboratory of Genetic Engineering, MOE Key Laboratory for Biodiversity Science and Ecological Engineering, MOE Engineering Research Center of Gene Technology, Institute of Plant Biology, School of Life Sciences, Fudan University, Shanghai 200438, China.
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Wang B, Huang Y, Zhang Z, Xiao Y, Xie J. Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro ( Colocasia esculenta) During Cold Storage. Front Nutr 2022; 9:884844. [PMID: 35685892 PMCID: PMC9172584 DOI: 10.3389/fnut.2022.884844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
Taro (Colocasia esculenta) is a major root crop or vegetable in the world, and the corm is a good source of many nutrients including starch, vitamins, and minerals. Taro corms are processed into various forms before consumption, which makes them perishable, reduces the shelf life, and increases postharvest losses. The surface browning of fresh-cut taros is one of the major factors that limits storage life and affects consumer acceptance. In this study, the effects of ferulic acid (FA) as an effective agent in the prevention of quality deterioration were investigated. Fresh-cut taros were immersed in distilled water and different concentrations of FA (1, 2, 5, 10, and 20 mM) solutions for 30 min, air-dried at 25°C for 30 min, and then stored at 5°C for 12 days to investigate the effects of FA on browning. Among the FA concentrations tested, 10 mM resulted in significantly higher L * values, lower a * and b *, and browning index values. FA treatment (10 mM) also induced de novo biosynthesis of two volatile compounds, including non-anal and octanoic acid ethyl ester in fresh-cut taros following extended cold storage. The results suggest that FA treatment maintains the quality of fresh-cut taros under cold conditions. FA treatment enhanced PAL activity and gene expression but reduced total phenolic content and the expression of six C4H, 4CL, and CHS genes, suggesting that FA treatment reduced phenolic biosynthesis. FA treatment reduced PPO activity and gene expression and decreased soluble quinone content, suggesting that FA treatment suppressed the phenolic oxidation. FA treatment enhanced the activity and gene expression of CAT and POD, reduced those of LOX, and decreased MDA and H2O2 levels, suggesting that FA treatment activated the antioxidant defense system and thereby reduced oxidative damage. These findings demonstrated that FA treatment could serve as an effective approach to retard the browning of fresh-cut taros and provided a basis for the feasible application of FA in the preservation of fresh-cut foods.
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Affiliation(s)
- Bin Wang
- Shaoguan Aromatic Plant Engineering Research Center, Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, China
| | | | | | - Yanhui Xiao
- Shaoguan Aromatic Plant Engineering Research Center, Henry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, China
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Phytocompounds as an Alternative Antimicrobial Approach in Aquaculture. Antibiotics (Basel) 2022; 11:antibiotics11040469. [PMID: 35453220 PMCID: PMC9031819 DOI: 10.3390/antibiotics11040469] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 02/04/2023] Open
Abstract
Despite culturing the fastest-growing animal in animal husbandry, fish farmers are often adversely economically affected by pathogenic disease outbreaks across the world. Although there are available solutions such as the application of antibiotics to mitigate this phenomenon, the excessive and injudicious use of antibiotics has brought with it major concerns to the community at large, mainly due to the rapid development of resistant bacteria. At present, the use of natural compounds such as phytocompounds that can be an alternative to antibiotics is being explored to address the issue of antimicrobial resistance (AMR). These phytocompounds are bioactive agents that can be found in many species of plants and hold much potential. In this review, we will discuss phytocompounds extracted from plants that have been evidenced to contain antimicrobial, antifungal, antiviral and antiparasitic activities. Further, it has also been found that compounds such as terpenes, phenolics, saponins and alkaloids can be beneficial to the aquaculture industry when applied. This review will focus mainly on compounds that have been identified between 2000 and 2021. It is hoped this review will shed light on promising phytocompounds that can potentially and effectively mitigate AMR.
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JIN C, GUO J, ZHU H, WEN J. Optimization of superheated steam treatment conditions for wheat aleurone layer flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71920] [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)
| | - Jia GUO
- Henan University of Technology, China
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13
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Navarro JL, Biglione C, Paesani C, Moiraghi M, León AE, Steffolani ME. Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- José L. Navarro
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Camila Biglione
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Candela Paesani
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Malena Moiraghi
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
- Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - Alberto E. León
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
- Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
| | - María Eugenia Steffolani
- Institute of Food Science and Technology of Córdoba (ICYTAC) CONICET‐UNC Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
- Department of Biological Chemistry Faculty of Agricultural Sciences National University of Córdoba (UNC) Valparaíso and Rogelio Martínez Avenue Córdoba 5000 Argentina
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Zhang J, Liu S, Sun H, Jiang Z, Zhou Z, Han X, Zhou Y, Sun H, Zhou W, Mao J. Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production. Foods 2021; 10:2577. [PMID: 34828858 PMCID: PMC8621443 DOI: 10.3390/foods10112577] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 12/21/2022] Open
Abstract
The present study focused on isolating an efficient enzyme production microorganism for ferulic acid (FA) production from wheat bran. A wild-type cellulase-, xylanase-, and feruloyl esterase-producing strain was isolated and identified as Penicillium oxalicum M1816. The genome was sequenced and assembled into 30.5 Mb containing 8301 predicted protein-coding genes. In total, 553 genes were associated with carbohydrate metabolism. Genomic CAZymes analysis indicated that P. oxalicum M1816, comprising 39 cellulolytic enzymes and 111 hemicellulases (including 5 feruloyl esterase genes), may play a vital role in wheat bran degradation and FA production. The crude enzyme of strain M1816 could release 1.85 ± 0.08 mg·g-1 FA from de-starched wheat bran (DSWB) at 12 h, which was significantly higher than other commercial enzymes. Meanwhile, when the strain M1816 was cultured in medium supplemented with DSWB, up to 92.89% of the total alkali-extractable FA was released. The process parameters of solid-state fermentation were optimized to enhance enzyme production. The optimized wheat bran Qu of P. oxalicum M1816 was applied to huangjiu fermentation, and the FA content was increased 12.4-fold compared to the control group. These results suggest that P. oxalicum M1816 is a good candidate for the development of fermented foods bio-fortified with FA.
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Affiliation(s)
- Jing Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
| | - Zhengfei Jiang
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Xiao Han
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Yongxiang Zhou
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Honggen Sun
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Weibiao Zhou
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
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15
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Capurso C. Whole-Grain Intake in the Mediterranean Diet and a Low Protein to Carbohydrates Ratio Can Help to Reduce Mortality from Cardiovascular Disease, Slow Down the Progression of Aging, and to Improve Lifespan: A Review. Nutrients 2021; 13:2540. [PMID: 34444699 PMCID: PMC8401068 DOI: 10.3390/nu13082540] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/08/2021] [Accepted: 07/23/2021] [Indexed: 12/24/2022] Open
Abstract
Increase in the aging population is a phenomenon all over the world. Maintaining good functional ability, good mental health, and cognitive function in the absence of severe disease and physical disability define successful aging. A healthy lifestyle in middle age predisposes successful aging. Longevity is the result of a multifactorial phenomenon, which involves feeding. Diets that emphasize fruit and vegetables, whole grains rather than refined grains, low-fat dairy, lean meats, fish, legumes, and nuts are inversely associated with mortality or to a lower risk of becoming frail among elderly subjects. A regular physical activity and a regular intake of whole grain derivatives together with the optimization of the protein/carbohydrate ratio in the diet, where the ratio is significantly less than 1 such as in the Mediterranean diet and the Okinawan diet, reduces the risk of developing aging-related diseases and increases healthy life expectancy. The purpose of our review was to analyze cohort and case-control studies that investigated the effects of cereals in the diet, especially whole grains and derivatives as well as the effects of a diet with a low protein-carbohydrate ratio on the progression of aging, mortality, and lifespan.
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Affiliation(s)
- Cristiano Capurso
- Department of Medical and Surgical Sciences, University of Foggia, Viale Pinto 1, 71122 Foggia, Italy
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16
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Wright TIC, Gardner KA, Glahn RP, Milner MJ. Genetic control of iron bioavailability is independent from iron concentration in a diverse winter wheat mapping population. BMC PLANT BIOLOGY 2021; 21:212. [PMID: 33975563 PMCID: PMC8112066 DOI: 10.1186/s12870-021-02996-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Accepted: 04/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Anemia is thought to affect up to 1.6 billion people worldwide. One of the major contributors to low iron (Fe) absorption is a higher proportion of cereals compared to meats and pulse crops in people's diets. This has now become a problem in both the developed and developing world, as a result of both modern food choice and food availability. Bread wheat accounts for 20 % of the calories consumed by humans and is an important source of protein, vitamins and minerals meaning it could be a major vehicle for bringing more bioavailable Fe into the diet. RESULTS To investigate whether breeding for higher concentrations of Fe in wheat grains could help increase Fe absorption, a multiparent advanced generation intercross (MAGIC) population, encompassing more than 80 % of UK wheat polymorphism, was grown over two seasons in the UK. The population was phenotyped for both Fe concentration and Fe bioavailability using an established Caco-2 cell bioassay. It was found that increasing Fe concentrations in the grains was not correlated with higher Fe bioavailability and that the underlying genetic regions controlling grain Fe concentrations do not co-localise with increased Fe absorption. Furthermore, we show that phytate concentrations do not correlate with Fe bioavailability in our wheat population and thus phytate-binding is insufficient to explain the lack of correlation between Fe bioavailability and Fe concentrations in the wheat grain. Finally, we observed no (Fe bioavailability) or low (Fe concentration) correlation between years for these traits, confirming that both are under strong environmental influence. CONCLUSIONS This suggests that breeders will have to select not only for Fe concentrations directly in grains, but also increased bioavailability. However the use of numerous controls and replicated trials limits the practicality of adoption of screening by Caco-2 cells by many breeders.
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Affiliation(s)
| | | | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, USDA-ARS, 14853, Ithaca, NY, USA
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17
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Inclusion of wheat aleurone in gestation diets improves postprandial satiety, stress status and stillbirth rate of sows. ACTA ACUST UNITED AC 2021; 7:412-420. [PMID: 34258429 PMCID: PMC8245802 DOI: 10.1016/j.aninu.2020.06.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 04/22/2020] [Accepted: 06/17/2020] [Indexed: 11/23/2022]
Abstract
This study investigated the effects of different amounts of wheat aleurone (WA) (0, 15%, 30%) inclusion in gestation diets on the reproductive performance, postprandial satiety, stress status and stereotypic behaviors of sows. A total of 84 Landrace × Yorkshire sows (parity 4.87 ± 1.32) at breeding were randomly allotted to one of the three isoenergetic and isonitrogenous dietary treatments based on parity and body weight. The results showed that, compared with the control (0), sows fed the WA diet had a higher serum concentration of peptide YY (PYY) (P < 0.05) and glucagon like peptide-1 (GLP-1) (P < 0.05) and a lower concentration of saliva cortisol (P < 0.01). Importantly, compared with the control group, only the 15% WA group had a higher concentration of the total antioxidant capacity (T-AOC) (P < 0.05), lower proportions of sitting (P = 0.05) and stillbirth rates (P < 0.01). Accordingly, the production cost per piglet born alive ($ 6.9 vs. $ 7.6) or per piglet born healthy ($ 7.4 vs. $ 7.9) declined in the 15% WA group versus the control group. Overall, 15% WA inclusion in gestation diets contributed to enhancing postprandial satiety, alleviating stress status and decreasing stillbirth rate of sows. This study provides a reference for the application of WA as a partial substitute for conventional feed ingredients to improve sows’ reproductive performance.
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18
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Boshuizen B, Moreno de Vega CV, De Maré L, de Meeûs C, de Oliveira JE, Hosotani G, Gansemans Y, Deforce D, Van Nieuwerburgh F, Delesalle C. Effects of Aleurone Supplementation on Glucose-Insulin Metabolism and Gut Microbiome in Untrained Healthy Horses. Front Vet Sci 2021; 8:642809. [PMID: 33912605 PMCID: PMC8072273 DOI: 10.3389/fvets.2021.642809] [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: 12/16/2020] [Accepted: 02/11/2021] [Indexed: 11/30/2022] Open
Abstract
Aleurone, a layer of the bran fraction, is deemed to be responsible for the positive health effects associated with the consumption of whole-grain products. Studies on rodents, pigs, and humans report beneficial effects of aleurone in five main areas: the reduction of oxidative stress, immunomodulatory effects, modulation of energy management, digestive health, and the storage of vitamins and minerals. Our study is the first aleurone supplementation study performed in horses. The aim of this study was to investigate the effect of an increase in the dose levels of aleurone on the postprandial glucose-insulin metabolism and the gut microbiome in untrained healthy horses. Seven adult Standardbred horses were supplemented with four different dose levels of aleurone (50, 100, 200, and 400 g/day for 1 week) by using a Latin square model with a 1-week wash out in between doses. On day 7 of each supplementation week, postprandial blood glucose-insulin was measured and fecal samples were collected. 16S ribosomal RNA (rRNA) gene sequencing was performed and QIIME2 software was used for microbiome analysis. Microbial community function was assessed by using the predictive metagenome analysis tool Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) and using the Metacyc database of metabolic pathways. The relative abundancies of a pathway were analyzed by using analysis of composition of microbiomes (ANCOM) in R. There was a significant dose-dependent increase in the postprandial time to peak of glucose (p = 0.030), a significant delay in the time to peak of insulin (p = 0.025), and a significant decrease in both the insulin peak level (p = 0.049) and insulin area under the curve (AUC) (p = 0.019) with increasing dose levels of aleurone, with a consideration of 200 g being the lowest significant dose. Alpha diversity and beta diversity of the fecal microbiome showed no significant changes. Aleurone significantly decreased the relative abundance of the genera Roseburia, Shuttleworthia, Anaerostipes, Faecalibacter, and Succinovibrionaceae. The most pronounced changes in the relative abundance at phyla level were seen in Firmicutes and Verrucomicrobia (downregulation) and Bacteroidetes and Spirochaetes (upregulation). The PICRUSt analysis shows that aleurone induces a downregulation of the degradation of L-glutamate and taurine and an upregulation of the three consecutive pathways of the phospholipid membrane synthesis of the Archaea domain. The results of this study suggest a multimodal effect of aleurone on glucose-insulin metabolism, which is most likely to be caused by its effect on feed texture and subsequent digestive processing; and a synergistic effect of individual aleurone components on the glucose-insulin metabolism and microbiome composition and function.
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Affiliation(s)
- Berit Boshuizen
- Research Group of Comparative Physiology, Department of Virology, Parasitology and Immunology, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- Wolvega Equine Hospital, Oldeholtpade, Netherlands
| | - Carmen Vidal Moreno de Vega
- Research Group of Comparative Physiology, Department of Virology, Parasitology and Immunology, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Lorie De Maré
- Research Group of Comparative Physiology, Department of Virology, Parasitology and Immunology, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- Department of Small Animals and Horses, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Constance de Meeûs
- Research Group of Comparative Physiology, Department of Virology, Parasitology and Immunology, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | | | | | - Yannick Gansemans
- Laboratory of Pharmaceutical Biotechnology, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Dieter Deforce
- Laboratory of Pharmaceutical Biotechnology, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Filip Van Nieuwerburgh
- Laboratory of Pharmaceutical Biotechnology, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Catherine Delesalle
- Research Group of Comparative Physiology, Department of Virology, Parasitology and Immunology, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
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Roye C, Chanvrier H, Henrion M, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM. Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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20
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Guerrini A, Burlini I, Huerta Lorenzo B, Grandini A, Vertuani S, Tacchini M, Sacchetti G. Antioxidant and antimicrobial extracts obtained from agricultural by-products: Strategies for a sustainable recovery and future perspectives. FOOD AND BIOPRODUCTS PROCESSING 2020. [PMCID: PMC7553999 DOI: 10.1016/j.fbp.2020.10.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Curcumin Inhibits the Primary Nucleation of Amyloid-Beta Peptide: A Molecular Dynamics Study. Biomolecules 2020; 10:biom10091323. [PMID: 32942739 PMCID: PMC7563689 DOI: 10.3390/biom10091323] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/07/2020] [Accepted: 09/12/2020] [Indexed: 12/11/2022] Open
Abstract
The amyloid plaques are a key hallmark of neurodegenerative diseases such as Alzheimer’s disease and Parkinson’s disease. Amyloidogenesis is a complex long-lasting multiphase process starting with the formation of nuclei of amyloid peptides: a process assigned as a primary nucleation. Curcumin (CU) is a well-known inhibitor of the aggregation of amyloid-beta (Aβ) peptides. Even more, CU is able to disintegrate preformed Aβ firbils and amyloid plaques. Here, we simulate by molecular dynamics the primary nucleation process of 12 Aβ peptides and investigate the effects of CU on the process. We found that CU molecules intercalate among the Aβ chains and bind tightly to them by hydrogen bonds, hydrophobic, π–π, and cation–π interactions. In the presence of CU, the Aβ peptides form a primary nucleus of a bigger size. The peptide chains in the nucleus become less flexible and more disordered, and the number of non-native contacts and hydrogen bonds between them decreases. For comparison, the effects of the weaker Aβ inhibitor ferulic acid (FA) on the primary nucleation are also examined. Our study is in good agreement with the observation that taken regularly, CU is able to prevent or at least delay the onset of neurodegenerative disorders.
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22
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Pihlajaniemi V, Mattila O, Koitto T, Nikinmaa M, Heiniö RL, Sorsamäki L, Siika-aho M, Nordlund E. Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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23
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Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM. Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods 2020; 9:E738. [PMID: 32512729 PMCID: PMC7353595 DOI: 10.3390/foods9060738] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 01/22/2023] Open
Abstract
The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.
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Affiliation(s)
- Chiara Roye
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Muriel Henrion
- Société des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, Switzerland; (M.H.); (H.C.)
| | - Hélène Chanvrier
- Société des Produits Nestlé S.A., Nestlé Research and Development Orbe, Route de Chavornay 3, 1350 Orbe, Switzerland; (M.H.); (H.C.)
| | - Karlien De Roeck
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Inge Liberloo
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
| | - Roberto King
- Société des Produits Nestlé S.A., Nestlé Research, Vers-chez-les-Blanc, 1026 Lausanne, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium; (K.D.R.); (Y.D.B.); (I.L.); (C.M.C.)
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24
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Heiss AG, Azorín MB, Antolín F, Kubiak-Martens L, Marinova E, Arendt EK, Biliaderis CG, Kretschmer H, Lazaridou A, Stika HP, Zarnkow M, Baba M, Bleicher N, Ciałowicz KM, Chłodnicki M, Matuschik I, Schlichtherle H, Valamoti SM. Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record. PLoS One 2020; 15:e0231696. [PMID: 32379784 PMCID: PMC7205394 DOI: 10.1371/journal.pone.0231696] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Accepted: 03/31/2020] [Indexed: 11/18/2022] Open
Abstract
The detection of direct archaeological remains of alcoholic beverages and their production is still a challenge to archaeological science, as most of the markers known up to now are either not durable or diagnostic enough to be used as secure proof. The current study addresses this question by experimental work reproducing the malting processes and subsequent charring of the resulting products under laboratory conditions in order to simulate their preservation (by charring) in archaeological contexts and to explore the preservation of microstructural alterations of the cereal grains. The experimentally germinated and charred grains showed clearly degraded (thinned) aleurone cell walls. The histological alterations of the cereal grains were observed and quantified using reflected light and scanning electron microscopy and supported using morphometric and statistical analyses. In order to verify the experimental observations of histological alterations, amorphous charred objects (ACO) containing cereal remains originating from five archaeological sites dating to the 4th millennium BCE were considered: two sites were archaeologically recognisable brewing installations from Predynastic Egypt, while the three broadly contemporary central European lakeshore settlements lack specific contexts for their cereal-based food remains. The aleurone cell wall thinning known from food technological research and observed in our own experimental material was indeed also recorded in the archaeological finds. The Egyptian materials derive from beer production with certainty, supported by ample contextual and artefactual data. The Neolithic lakeshore settlement finds currently represent the oldest traces of malting in central Europe, while a bowl-shaped bread-like object from Hornstaad-Hörnle possibly even points towards early beer production in central Europe. One major further implication of our study is that the cell wall breakdown in the grain's aleurone layer can be used as a general marker for malting processes with relevance to a wide range of charred archaeological finds of cereal products.
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Affiliation(s)
- Andreas G. Heiss
- Department for Bioarchaeology, Austrian Archaeological Institute (ÖAI), Austrian Academy of Sciences (ÖAW), Wien, Vienna, Austria
| | - Marian Berihuete Azorín
- Department of Molecular Botany (190a), Institute of Biology, University of Hohenheim, Stuttgart, Germany
| | - Ferran Antolín
- Integrative Prehistory and Archaeological Science (IPAS/IPNA), University of Basel, Basel, Switzerland
| | - Lucy Kubiak-Martens
- BIAX Consult, Biological Archaeology & Landscape Reconstruction, Zaandam, The Netherlands
| | - Elena Marinova
- Hemmenhofen Office, State Office for Cultural Heritage Baden-Württemberg, Gaienhofen-Hemmenhofen, Germany
- Center for Archaeological Sciences (CAS), KU Leuven, Leuven, Belgium
| | - Elke K. Arendt
- Cereal and Beverage Science Research Group, School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | - Costas G. Biliaderis
- Laboratory of Food Chemistry & Biochemistry, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | | | - Athina Lazaridou
- Laboratory of Food Chemistry & Biochemistry, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Hans-Peter Stika
- Department of Molecular Botany (190a), Institute of Biology, University of Hohenheim, Stuttgart, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich (TUM), Freising, Germany
| | - Masahiro Baba
- Waseda Institute for Advanced Study, Waseda University, Tokyo, Japan
| | - Niels Bleicher
- Office for Urbanism Zürich, Underwater Archaeology and Laboratory for Dendrochronology, Zürich, Switzerland
| | | | - Marek Chłodnicki
- Department for General Archaeology, Poznań Archaeological Museum, Poznań, Poland
| | - Irenäus Matuschik
- Hemmenhofen Office, State Office for Cultural Heritage Baden-Württemberg, Gaienhofen-Hemmenhofen, Germany
| | - Helmut Schlichtherle
- Hemmenhofen Office, State Office for Cultural Heritage Baden-Württemberg, Gaienhofen-Hemmenhofen, Germany
| | - Soultana Maria Valamoti
- Lira Laboratory, Department of Archaeology, School of History and Archaeology, Aristotle University of Thessaloniki, Thessaloniki, Greece
- Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Aristotle University of Thessaloniki, Thessaloniki, Greece
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Takebayashi J, Oki T, Tsubota-Utsugi M, Ohkubo T, Watanabe J. Antioxidant Capacities of Plant-Derived Foods Commonly Consumed in Japan. J Nutr Sci Vitaminol (Tokyo) 2020; 66:68-74. [PMID: 32115456 DOI: 10.3177/jnsv.66.68] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
To provide reliable data for high quality epidemiological studies examining the relationship between health and antioxidant intake from daily foods, 107 plant-derived food items (12 rice, bread and noodles, 5 potatoes and starches, 9 pulses, 6 nuts/seeds, 29 vegetables, 22 fruits, 5 mushrooms, 7 algae, and 12 beverages) were selected as commonly consumed foods in Japan based on dietary records, and their antioxidant capacities were evaluated by validated hydrophilic- and lipophilic-oxygen radical absorbance capacity (H-ORAC and L-ORAC) methods. The food items covered more than 60% of total food intake for each category on a weight basis. The H-ORAC and L-ORAC values were widely distributed at 0-210 and 0-30 μmol-Trolox equivalent/g, respectively. The foods possessing potent antioxidant capacities were found in vegetables and fruits as well as other plant-derived foods. In most foods measured, the H-ORAC values were much larger than the L-ORAC values, except for certain kinds of pulses, nuts/seeds, mushrooms, and algae. The ORAC data shown here is sufficient to accurately estimate the antioxidant intake from plant-derived foods in Japan, and should be useful in future epidemiological studies aiming to clarify the biological significance of ORAC values.
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Affiliation(s)
- Jun Takebayashi
- National Institute of Health and Nutrition, National Institutes of Biomedical Innovation and Health and Nutrition
| | - Tomoyuki Oki
- Graduate School of Nutritional Sciences, Nakamura Gakuen University
| | - Megumi Tsubota-Utsugi
- Department of Hygiene and Preventive Medicine, Iwate Medical University School of Medicine
| | - Takayoshi Ohkubo
- Department of Hygiene and Public Health, Teikyo University School of Medicine
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization
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26
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Amić A, Marković Z, Dimitrić Marković JM, Milenković D, Stepanić V. Antioxidative potential of ferulic acid phenoxyl radical. PHYTOCHEMISTRY 2020; 170:112218. [PMID: 31812108 DOI: 10.1016/j.phytochem.2019.112218] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 11/20/2019] [Accepted: 11/22/2019] [Indexed: 06/10/2023]
Abstract
The vast majority of previous studies dealing with antioxidant potency of (poly)phenols does not investigate the fate of phenoxyl radical obtained after single free radical scavenging. We investigated possible pathways of inactivation of ferulic acid phenoxyl radical (FAPR) using DFT method. Direct coupling with a set of 10 physiologically important free radicals, H-atom donation and dimerization were analysed by estimation of Gibbs free energy changes related to these processes. The former two processes are thermodynamically feasible to inactivate more dangerous free radicals such as hydroxyl, alkoxyl and carbon-centered radicals. Among dimerization reactions, the least energy demanding is formation of C-5-C-5 dimer of ferulic acid (FA), which has higher antiradical potency than FA itself. Obtained results reveal that FAPR, a priori considered as stable and unreactive, may contribute to the overall antioxidant activity of FA. This is a beneficial behavior, which makes FA a particularly valuable protector against oxidative stress. Hence, the contribution of phenoxyl radicals to the antioxidant activity of (poly)phenolic compounds should be taken into account, what has been scarcely considered until now.
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Affiliation(s)
- Ana Amić
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8a, 31000, Osijek, Croatia.
| | - Zoran Marković
- Department of Chemical-Technological Sciences, State University of Novi Pazar, Vuka Karadžića bb, 36300, Novi Pazar, Serbia
| | | | - Dejan Milenković
- Bioengineering Research and Development Center, Prvoslava Stojanovića 6, 34000, Kragujevac, Serbia
| | - Višnja Stepanić
- Ruđer Bošković Institute, Bijenička 54, 10000, Zagreb, Croatia
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Wang CY, Chen ZZ, Guo YX, Sun HJ, Zhang GL, Kuang MA, Yang SX, Li XM, Díaz de la Garza RI, Gou JY. Isolation of wheat mutants with higher grain phenolics to enhance anti-oxidant potential. Food Chem 2020; 303:125363. [DOI: 10.1016/j.foodchem.2019.125363] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 08/08/2019] [Accepted: 08/10/2019] [Indexed: 12/17/2022]
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Deroover L, Tie Y, Verspreet J, Courtin CM, Verbeke K. Modifying wheat bran to improve its health benefits. Crit Rev Food Sci Nutr 2019; 60:1104-1122. [PMID: 30632785 DOI: 10.1080/10408398.2018.1558394] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarizes available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from in vitro and in vivo studies.
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Affiliation(s)
- Lise Deroover
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium
| | - Yaxin Tie
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre, KU Leuven, Leuven, Belgium
| | - Kristin Verbeke
- Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium.,Leuven Food Science and Nutrition Research Centre, KU Leuven, Leuven, Belgium
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Suriano F, Neyrinck AM, Verspreet J, Olivares M, Leclercq S, Van de Wiele T, Courtin CM, Cani PD, Bindels LB, Delzenne NM. Particle size determines the anti-inflammatory effect of wheat bran in a model of fructose over-consumption: Implication of the gut microbiota. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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30
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Amaya Villalva MF, González-Aguilar G, Sández OR, Astiazarán García H, Ledesma Osuna AI, López-Ahumada GA, Robles-Sánchez RM. Bioprocessing of wheat ( Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1440007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Ofelia Rouzaud Sández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | | | - Ana Irene Ledesma Osuna
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
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31
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Özkaya H, Özkaya B, Duman B, Turksoy S. Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5713-5719. [PMID: 28651042 DOI: 10.1021/acs.jafc.7b01698] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds.
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Affiliation(s)
- H Özkaya
- Faculty of Engineering, Department of Food Engineering, Ankara University , Golbasi Campus, Golbasi, Ankara TR-06830, Turkey
| | - B Özkaya
- Faculty of Engineering, Department of Food Engineering, Ankara University , Golbasi Campus, Golbasi, Ankara TR-06830, Turkey
| | - B Duman
- Faculty of Engineering, Department of Food Engineering, Ankara University , Golbasi Campus, Golbasi, Ankara TR-06830, Turkey
| | - S Turksoy
- Faculty of Engineering, Department of Food Engineering, Hitit University , Çorum TR-19030, Turkey
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Menga V, Amato M, Phillips TD, Angelino D, Morreale F, Fares C. Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility. Food Chem 2017; 221:1954-1961. [DOI: 10.1016/j.foodchem.2016.11.151] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/24/2016] [Accepted: 11/29/2016] [Indexed: 11/24/2022]
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Reque PM, Orlandini Werner JA, Barreto Pinilla CM, Folmer Corrêa AP, Rodrigues E, Brandelli A. Biological activities of wheat middlings bioprocessed with Bacillus spp. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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34
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Podio NS, Baroni MV, Wunderlin DA. Relation between polyphenol profile and antioxidant capacity of different Argentinean wheat varieties. A Boosted Regression Trees study. Food Chem 2017; 232:79-88. [PMID: 28490142 DOI: 10.1016/j.foodchem.2017.02.123] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 02/17/2017] [Accepted: 02/24/2017] [Indexed: 01/20/2023]
Abstract
We report the polyphenol profile and antioxidant capacity (AC) of 12 Argentinean wheat varieties from different regions. The polyphenol profile was studied by HPLC-MS. The AC was measured by TEAC and FRAP. Twenty-five polyphenols were identified. ACA 315 and KLEIN GUERRERO varieties showed the highest content of polyphenols, whereas BIOINTA 3004, KLEIN CAPRICORNIO and LE 2330 showed the lowest one. ACA 315 presented the highest AC, while BIOINTA 3004 and KLEIN CAPRICORNIO showed the lowest one. Boosted Regression Trees (BRT) analyses helped finding significant correlations between AC and polyphenol profile, being hydroxybenzoic acid diglucoside, tryptophan, chrysoeriol-6,8-di-C-pentoside and isomers 4, 5, 9 and 12 of diferulic acids key compounds to explain the observed AC. To our knowledge, this is the first report on the interaction between the environment and wheat genotypes evaluated by BRT, showing how the whole polyphenol profile can explain the AC in wheat.
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Affiliation(s)
- Natalia S Podio
- ICYTAC, Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, Haya de la Torre esq. Medina Allende, 5000 Córdoba, Argentina
| | - María V Baroni
- ICYTAC, Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, Haya de la Torre esq. Medina Allende, 5000 Córdoba, Argentina
| | - Daniel A Wunderlin
- ICYTAC, Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, Haya de la Torre esq. Medina Allende, 5000 Córdoba, Argentina.
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35
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Bach Knudsen KE, Nørskov NP, Bolvig AK, Hedemann MS, Laerke HN. Dietary fibers and associated phytochemicals in cereals. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201600518] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 10/20/2016] [Accepted: 10/24/2016] [Indexed: 12/18/2022]
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36
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Lee YM, Han SI, Song BC, Yeum KJ. Bioactives in Commonly Consumed Cereal Grains: Implications for Oxidative Stress and Inflammation. J Med Food 2015; 18:1179-86. [DOI: 10.1089/jmf.2014.3394] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Yoon-Mi Lee
- Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Korea
| | - Sang-Ik Han
- National Institute of Crop Science, Rural Development Administration, Miryang, Korea
| | - Byeng Chun Song
- Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Korea
| | - Kyung-Jin Yeum
- Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Korea
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37
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Fares C, Menga V, Martina A, Pellegrini N, Scazzina F, Torriani S. Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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38
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Laddomada B, Caretto S, Mita G. Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods. Molecules 2015; 20:15666-85. [PMID: 26343624 PMCID: PMC6332213 DOI: 10.3390/molecules200915666] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Revised: 08/20/2015] [Accepted: 08/21/2015] [Indexed: 11/18/2022] Open
Abstract
Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.
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Affiliation(s)
- Barbara Laddomada
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
| | - Sofia Caretto
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy.
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39
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Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.054] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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40
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Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari F. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1795-1803. [PMID: 25131800 DOI: 10.1002/jsfa.6877] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 08/11/2014] [Accepted: 08/11/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The use of sprouts and young plantlets in human nutrition is increasing because they often contain phytochemicals and other high value nutrients. This is also the case for wheat, although there is no literature for hulled wheat species. Thus we determined total polyphenols, phenolic acids (PAs), fibre and minerals in grains, 5-day-old sprouts and 12-day-old wheatgrass of einkorn (cv. Monlis), emmer (cvs Augeo, Rosso Rubino, Zefiro), spelt (cvs Pietro, Giuseppe), durum wheat (cv. Creso) and soft wheat (cv. Orso). RESULTS Grains of einkorn and emmer contained twice bound PAs as compared to soft and durum wheat and spelt, with p-coumaric acid accounting for about 50% of total bound PAs. In wheatgrass, differences between species for bound PAs decreased due to a decrease in einkorn and emmer and an increase in soft and durum wheat. In all species, total phenols and free PAs increased passing from grains to sprouts and wheatgrass. Neutral and acid detergent fibre content increased with sprouting only in einkorn and emmer. CONCLUSION Our evidence suggests that the grains of einkorn and emmer and the sprouts and wheatgrass of all Triticum species might potentially be valuable for the development of functional foods.
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Affiliation(s)
- Paolo Benincasa
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Borgo XX Giugno, 74-06121, Perugia, Italy
| | - Angelica Galieni
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
| | - Anna Chiara Manetta
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
| | | | - Marcello Guiducci
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Borgo XX Giugno, 74-06121, Perugia, Italy
| | - Michele Pisante
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo Via Carlo Lerici, 1, I-64023, Teramo, Italy
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41
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Dynkowska WM, Cyran MR, Ceglińska A. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1103-1115. [PMID: 25410263 PMCID: PMC4368412 DOI: 10.1002/jsfa.7007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/04/2014] [Revised: 11/05/2014] [Accepted: 11/14/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. RESULTS Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. CONCLUSION The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile.
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Affiliation(s)
- Wioletta M Dynkowska
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute – National Research InstituteRadzikow, PL-05-870, Blonie, Poland
| | - Malgorzata R Cyran
- Department of Plant Biochemistry and Physiology, Plant Breeding and Acclimatization Institute – National Research InstituteRadzikow, PL-05-870, Blonie, Poland
| | - Alicja Ceglińska
- Faculty of Food Sciences, Warsaw University of Life SciencesNowoursynowska 159C, PL-02-776, Warsaw, Poland
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42
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Genotype, environment, and their interactions on the phytochemical compositions and radical scavenging properties of soft winter wheat bran. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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43
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Influence of Postharvest Storage, Processing, and Extraction Methods on the Analysis of Phenolic Phytochemicals. ACTA ACUST UNITED AC 2014. [DOI: 10.1021/bk-2014-1185.ch001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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44
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Phytochemical composition and antiproliferative activities of bran fraction of ten Maryland-grown soft winter wheat cultivars: Comparison of different radical scavenging assays. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.06.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Song JH, Kim JK, Jang HD. Ferulic acid released by treatment with Aspergillus oryzae contributes to the cellular antioxidant capacity of wheat germ extract. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0182-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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46
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Poutanen K, Sozer N, Della Valle G. How can technology help to deliver more of grain in cereal foods for a healthy diet? J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.01.009] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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47
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Postemsky P, Curvetto N. Enhancement of Wheat Grain Antioxidant Activity by Solid State Fermentation with Grifola spp. J Med Food 2014; 17:543-9. [DOI: 10.1089/jmf.2013.0108] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Affiliation(s)
- Pablo Postemsky
- Laboratory of Biotechnology of Edible and Medicinal Mushrooms, Center for Renewable Natural Resources of the Semiarid Region (CERZOS), National Scientific and Technical Research Council (CONICET) and National University of the South (UNS), Bahía Blanca, Argentina
| | - Néstor Curvetto
- Laboratory of Biotechnology of Edible and Medicinal Mushrooms, Center for Renewable Natural Resources of the Semiarid Region (CERZOS), National Scientific and Technical Research Council (CONICET) and National University of the South (UNS), Bahía Blanca, Argentina
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48
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Zaupa M, Scazzina F, Dall'Asta M, Calani L, Del Rio D, Bianchi MA, Melegari C, De Albertis P, Tribuzio G, Pellegrini N, Brighenti F. In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1543-9. [PMID: 24450764 DOI: 10.1021/jf404522a] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Durum wheat aleurone, thanks to its nutrient-rich composition, might be of potential use as a functional ingredient in cereal-based foods provided nutrients can be made available for absorption. We evaluated the in vitro bioaccessibility of thiamine, niacin, and phenolic acids in different aleurone fractions obtained with an industrial processing aimed to obtain material of different composition and particle size. Results indicate that the main phenolic compounds and vitamins investigated have a higher bioaccessibility when present in the inner part of the aleurone layer compared to the outer part of aleurone or the unfractionated bran. Moreover, an ultramicronization treatment employed to reduce particle size does not further improve the bioaccessibility of these compounds. We conclude that aleurone fractions from durum wheat bran could represent a nutritionally relevant ingredient, bringing together a high fiber content and an excellent bioaccessibility of vitamins and phytochemicals generally associated with nutritional benefits.
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Affiliation(s)
- Maria Zaupa
- Department of Food Science, Human Nutrition Unit, University of Parma , Parco Area delle Scienze 59/A, IT-43124 Parma, Italy
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Pekkinen J, Rosa NN, Savolainen OI, Keski-Rahkonen P, Mykkänen H, Poutanen K, Micard V, Hanhineva K. Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice. Nutr Metab (Lond) 2014; 11:1. [PMID: 24383425 PMCID: PMC3891979 DOI: 10.1186/1743-7075-11-1] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 12/24/2013] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Phenolic acids are covalently bound to the arabinoxylan fibre matrix of wheat aleurone layer. In order to be bioavailable they need to be released by endogenous or bacterial enzymes and absorbed within the intestinal lumen. The intestinal microbiota can metabolize phenolic acids and other food-born phytochemicals. However, the effect of structure of the cereal bran or aleurone layer on these processes is not comprehensively studied. METHODS The structure of aleurone layer was modified either by dry-grinding or by enzymatic treatments with xylanase alone or in combination with feruloyl esterase. Diet induced obese C57BL6/J mice were fed with high-fat diets containing either pure ferulic acid, or one of the four differentially treated aleurone preparations for 8 weeks. The diets were designed to be isocaloric and to have similar macronutrient composition. The urinary metabolite profiles were investigated using non-targeted LC-qTOF-MS-metabolomics approach. RESULTS The different dietary groups were clearly separated in the principal component analysis. Enzymatic processing of aleurone caused increased excretion of ferulic acid sulfate and glycine conjugates reflecting the increase in unbound form of readily soluble ferulic acid in the diet. The urinary metabolite profile of the diet groups containing native and cryo-ground aleurone was more intense with metabolites derived from microbial processing including hippuric acid, hydroxyl- and dihydroxyphenylpropionic acids. Furthermore, aleurone induced specific fingerprint on the urinary metabolite profile seen as excretion of benzoxazinoid metabolites, several small dicarboyxlic acids, and various small nitrogen containing compounds. CONCLUSIONS The structural modifications on wheat aleurone fraction resulted in altered metabolism of aleurone derived phenolic acids and other phytochemicals excreted in urine of diet-induced obese mice.
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Affiliation(s)
- Jenna Pekkinen
- Institute of Public Health and Clinical Nutrition, Clinical Nutrition, University of Eastern Finland, Kuopio Campus, P,O, Box 1627, Kuopio FI-70211, Finland.
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Rosa NN, Dufour C, Lullien-Pellerin V, Micard V. Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity. Food Chem 2013; 141:2355-62. [DOI: 10.1016/j.foodchem.2013.04.132] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2012] [Revised: 04/03/2013] [Accepted: 04/23/2013] [Indexed: 11/25/2022]
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