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Xie H, Ying R, Tang Z, Wu C, Huang M. Effects of cereal grain cell wall composition and structure on starch digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185988 DOI: 10.1002/jsfa.12666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Wheat is an important food crop, and its characteristics vary depending on the region of cultivation; different environments have varying effects on the composition of the grains. We previously reported the effects of environmental factors on wheat grain cell wall composition and structure. METHODS The variations in the structure of aleurone cell walls between different wheat samples were examined to determine the effects of aleurone cell walls on grain starch digestion properties. Ten different varieties of wheat grains with different aleurone cell wall structure and composition constituted a simple research system used to study their effect on the starch digestion of bread. RESULTS The aleurone cell wall thickness ranged from 3.05 μm to 4.67 μm, and the arabinose to xylose ration of water-extractable arabinoxylan was 0.79-0.97. With the increase in arabinoxylans content or cell wall thickness, the total digestibility of starch within the bread decreased; this phenomenon may be related to the changes in the interaction between polysaccharides and starch granules in this process. CONCLUSION Our study showed that the wheat cell wall structure has a great impact on starch hydrolysis, indicating that the change in the digestibility of starch in flour and bread may be due to changes in the cell wall structure leading to different combinations, thus affecting digestibility. The present study showed that the cell wall combines the starch granules during the bread-making process; thus, the diffusion of enzymes through the cell wall was hindered. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Hui Xie
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Zhenxing Tang
- College of Culinary Art, Tourism College of Zhejiang, Hangzhou, Zhejiang, China, 311231
| | - Caie Wu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
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Ying R, Zhou T, Xie H, Huang M. Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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Piro MC, Muylle H, Haesaert G. Exploiting Rye in Wheat Quality Breeding: The Case of Arabinoxylan Content. PLANTS (BASEL, SWITZERLAND) 2023; 12:737. [PMID: 36840085 PMCID: PMC9965444 DOI: 10.3390/plants12040737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/02/2023] [Accepted: 02/02/2023] [Indexed: 06/18/2023]
Abstract
Rye (Secale cereale subsp. cereale L.) has long been exploited as a valuable alternative genetic resource in wheat (Triticum aestivum L.) breeding. Indeed, the introgression of rye genetic material led to significant breakthroughs in the improvement of disease and pest resistance of wheat, as well as a few agronomic traits. While such traits remain a high priority in cereal breeding, nutritional aspects of grain crops are coming under the spotlight as consumers become more conscious about their dietary choices and the food industry strives to offer food options that meet their demands. To address this new challenge, wheat breeding can once again turn to rye to look for additional genetic variation. A nutritional aspect that can potentially greatly benefit from the introgression of rye genetic material is the dietary fibre content of flour. In fact, rye is richer in dietary fibre than wheat, especially in terms of arabinoxylan content. Arabinoxylan is a major dietary fibre component in wheat and rye endosperm flours, and it is associated with a variety of health benefits, including normalisation of glycaemic levels and promotion of the gut microbiota. Thus, it is a valuable addition to the human diet, and it can represent a novel target for wheat-rye introgression breeding.
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Affiliation(s)
- Maria Chiara Piro
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Caritasstraat 39, 9090 Melle, Belgium
| | - Hilde Muylle
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Caritasstraat 39, 9090 Melle, Belgium
| | - Geert Haesaert
- Department of Plants and Crops, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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Saini P, Islam M, Das R, Shekhar S, Sinha ASK, Prasad K. Wheat Bran as Potential Source of Dietary Fiber: Prospects and Challenges. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Xie H, Ying R, Huang M. Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch. Int J Biol Macromol 2022; 209:1676-1684. [PMID: 35487381 DOI: 10.1016/j.ijbiomac.2022.04.104] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 11/16/2022]
Abstract
The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leached amylose, while increasing the solubility of amylose. The AX with high Mw also clearly reduced the apparent viscosity, elasticity, and viscosity of wheat starch-AX gels. The Mw of AX was positively correlated to the hardness of the gels and negatively correlated to adhesiveness to a certain extent. The spin-spin relaxation time of the gels increased with an increase in Mw, which resulted in more free water. Scanning electron microscopy showed that AX with high Mw clearly reduced the degree of starch gelatinization while forming a fragile gel structure. In summary, AX with high Mw from natural wheat grains can effectively affect wheat starch gelling properties. These results may be useful for the application of natural AXs in wheat starch-based functional foods.
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Affiliation(s)
- Hui Xie
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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Ying R, Li T, Wu C, Huang M. Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ruifeng Ying
- College of Light Industry and Food Engineering Nanjing Forestry University Nanjing210037China
| | - Tong Li
- College of Light Industry and Food Engineering Nanjing Forestry University Nanjing210037China
| | - Caie Wu
- College of Light Industry and Food Engineering Nanjing Forestry University Nanjing210037China
| | - Meigui Huang
- College of Light Industry and Food Engineering Nanjing Forestry University Nanjing210037China
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Chateigner-Boutin AL, Alvarado C, Devaux MF, Durand S, Foucat L, Geairon A, Grélard F, Jamme F, Rogniaux H, Saulnier L, Guillon F. The endosperm cavity of wheat grains contains a highly hydrated gel of arabinoxylan. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 306:110845. [PMID: 33775355 DOI: 10.1016/j.plantsci.2021.110845] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 06/12/2023]
Abstract
Cereal grains provide a substantial part of the calories for humans and animals. The main quality determinants of grains are polysaccharides (mainly starch but also dietary fibers such as arabinoxylans, mixed-linkage glucans) and proteins synthesized and accumulated during grain development in a specialized storage tissue: the endosperm. In this study, the composition of a structure localized at the interface of the vascular tissues of the maternal plant and the seed endosperm was investigated. This structure is contained in the endosperm cavity where water and nutrients are transferred to support grain filling. While studying the wheat grain development, the cavity content was found to autofluoresce under UV light excitation. Combining multispectral analysis, Fourier-Transform infrared spectroscopy, immunolabeling and laser-dissection coupled with wet chemistry, we identified in the cavity arabinoxylans and hydroxycinnamic acids. The cavity content forms a "gel" in the developing grain, which persists in dry mature grain and during subsequent imbibition. Microscopic magnetic resonance imaging revealed that the gel is highly hydrated. Our results suggest that arabinoxylans are synthesized by the nucellar epidermis, released in the cavity where they form a highly hydrated gel which might contribute to regulate grain hydration.
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Affiliation(s)
| | | | | | | | - Loïc Foucat
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, BIBS Facility, F-44316, Nantes, France
| | | | - Florent Grélard
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, BIBS Facility, F-44316, Nantes, France
| | - Frédéric Jamme
- DISCO Beamline, SOLEIL Synchrotron, 91192, Gif-sur-Yvette, France
| | - Hélène Rogniaux
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, BIBS Facility, F-44316, Nantes, France
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Effects of lamellar organization and arabinoxylan substitution rate on the properties of films simulating wheat grain aleurone cell wall. Carbohydr Polym 2021; 270:117819. [PMID: 34364586 DOI: 10.1016/j.carbpol.2021.117819] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 02/08/2021] [Accepted: 02/10/2021] [Indexed: 11/20/2022]
Abstract
Herein, we evaluated the properties of alternate arabinoxylan (AX)/(1→3) (1→4)-β-D-glucan (BG) multilayer films. AX was extracted from wheat at three growth stages and single-component and alternate overlapping multilayer films were prepared. The physical properties, water diffusion rate, and water mobility of multilayer films during water absorption and desorption were studied. There were significant differences in the AX content and arabinose-to-xylose ratio at different growth stages. The LAX/BG multilayer films showed excellent thermal stability and mechanical properties with an increase in the relative humidity. The AX multilayer films with a low substitution rate showed a better water-binding capacity, whereas water molecules in films with a high substitution rate showed higher mobility. Therefore, a low substitution rate AX and AX/BG composite structure can improve the thermodynamic properties of multilayer films, but limit water mobility. We provide new insights on the physicochemical properties and water-regulation effects of wheat cell wall.
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