Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Use of ancient grains for the management of diabetes mellitus: A systematic review and meta-analysis

AIMS

A systematic review and meta-analysis of published randomized controlled trials was conducted to collate evidence from studies implementing ancient grains and investigate the impact of ancient grain consumption on health outcomes of patients with Diabetes Mellitus (DM).

DATA SYNTHESIS

Twenty-nine randomized controlled trials were included, and 13 were meta-analyzed. Interventions ranged from 1 day to 24 weeks; most samples were affected by DM type 2 (n = 28 studies) and the ancient grains used were oats (n = 10 studies), brown rice (n = 6 studies), buckwheat (n = 4 studies), chia (n = 3 studies), Job's Tears (n = 2 studies), and barley, Khorasan and millet (n = 1 study). Thirteen studies that used oats, brown rice, and chia provided data for a quantitative synthesis. Four studies using oats showed a small to moderate beneficial effect on health outcomes including LDL-c (n = 717, MD: 0.30 mmol/l, 95% CI: 0.42 to -0.17, Z = 4.61, p < 0.05, I2 = 0%), and TC (n = 717, MD: 0.44 mmol/l, 95% CI: 0.63 to -0.24, Z = 4.40, p < 0.05, I2 = 0%). Pooled analyses of studies using chia and millet did not show significant effects on selected outcomes.

CONCLUSIONS

For adults affected by DM type 2, the use of oats may improve lipidic profile. Further experimental designs are needed in interventional research to better understand the effects of ancient grains on diabetes health outcomes.

PROSPERO REGISTRATION

CRD42023422386.

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole-100%, type 1-80%, and type 0-72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6-28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC).

Genetic resources and breeding approaches for improvement of amaranth (Amaranthus spp.) and quinoa (Chenopodium quinoa)

Nowadays, the human population is more concerned about their diet and very specific in choosing their food sources to ensure a healthy lifestyle and avoid diseases. So people are shifting to more smart nutritious food choices other than regular cereals and staple foods they have been eating for a long time. Pseudocereals, especially, amaranth and quinoa, are important alternatives to traditional cereals due to comparatively higher nutrition, essential minerals, amino acids, and zero gluten. Both Amaranchaceae crops are low-input demanding and hardy plants tolerant to stress, drought, and salinity conditions. Thus, these crops may benefit developing countries that follow subsistence agriculture and have limited farming resources. However, these are underutilized orphan crops, and the efforts to improve them by reducing their saponin content remain ignored for a long time. Furthermore, these crops have very rich variability, but the progress of their genetic gain for getting high-yielding genotypes is slow. Realizing problems in traditional cereals and opting for crop diversification to tackle climate change, research should be focused on the genetic improvement for low saponin, nutritionally rich, tolerant to biotic and abiotic stresses, location-specific photoperiod, and high yielding varietal development of amaranth and quinoa to expand their commercial cultivation. The latest technologies that can accelerate the breeding to improve yield and quality in these crops are much behind and slower than the already established major crops of the world. We could learn from past mistakes and utilize the latest trends such as CRISPR/Cas, TILLING, and RNA interference (RNAi) technology to improve these pseudocereals genetically. Hence, the study reviewed important nutrition quality traits, morphological descriptors, their breeding behavior, available genetic resources, and breeding approaches for these crops to shed light on future breeding strategies to develop superior genotypes.

Novel quality features to expand durum wheat applications

Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.

Discovering and Mapping Colloquial Terminologies Describing Underutilized and Neglected Food Crops-A Comprehensive Review

Global levels of biodiversity and dietary diversity are decreasing, leading to food and nutrition insecurity. This is partially due to the homogenization of the global food supply with commodity crops. The reintroduction or introduction of neglected and underutilized species, minor, forgotten, and indigenous crops and landrace varieties to the wider food systems and further diversification have been outlined as the future strategies for tackling the above by the United Nations and the Food and Agriculture Organization in their policy frameworks. Most of the above species/crops are marginalized and only used across local food systems and in research. With over 15,000 different seed banks and repositories worldwide, information transparency and communication are crucial for database searching and their effective utilization. Much confusion persists around the true nature of those plants, and this prohibits the efficient utilization of their economic potential. A linguistic corpus search and a systematic literature review were conducted using the six most popular collocates to the above terms, which were as follows: ancient, heirloom, heritage, traditional, orphan, and the more distinct term 'landrace'. The results were interpreted using the Critical Discourse Analysis method. The definitions' findings show that heirloom, heritage, and ancient are mainly used in the United Kingdom and USA, where they are used to describe 'naturalized' and 'indigenized' or 'indigenous' food crops with a strong affiliation to 'family' and the 'act of passing seeds down from generation to generation'. Orphan crops, on the other hand, are often described as being 'overlooked' by growers and 'underfunded' by researchers. Landrace is most strongly affiliated with 'locality', 'biocultural diversity', and 'indigenous', and with genomics literature, where the characteristics are often discussed in the context of genetics and population biology. Contextualizing, most of the terms were found to be 'arbitrary' and 'undefinable' due to their continuing evolution in the socially accepted form of language, perhaps apart from landrace. The review has retrieved 58 definitions for the mentioned 6 terms, together with the primary key terms creating a tool to facilitate a better inter-sector communication and aid in policy.

Ancient Wheats-A Nutritional and Sensory Analysis Review

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.

Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania

Different wheat species, common wheat (Triticum aestivum subsp. aestivum), spelt (Triticum aestivum subsp. spelta) and einkorn (Triticum monococcum subsp. monococcum), were analyzed for physicochemical (moisture, ash, protein, wet gluten, lipid, starch, carbohydrates, test weight and thousand-kernel mass) and mineral elements (Ca, Mg, K, Na, Zn, Fe, Mn and Cu) concentrations in grains. Additionally, wheat grain microstructure was determined using a scanning electron microscope. SEM micrographs of wheat grains show that einkorn has smaller type A starch granule diameters and more compact protein bonds compared to common wheat and spelt grains, making it easier to digest. The ancient wheat grains presented higher values for ash, protein, wet gluten and lipid content compared to the common wheat grains, whereas the carbohydrates and starch content were significantly (p < 0.05) lower. The mean values showed that spelt (Triticum aestivum subsp. spelta) grains presented the highest values for Ca, Mg and K, while einkorn (Triticum monococcum subsp. monococcum) grains had the highest values for the microelements Zn, Mn and Cu. The highest values of Fe were recorded for common wheat varieties whereas no significant differences among the species were obtained for Na content. The principal component analysis (p > 0.05) between wheat flours characteristics showed a close association between wheat grain species and between the chemical characteristics of gluten and protein content (r = 0.994), lipid and ash content (r = 0.952) and starch and carbohydrate content (r = 0.927), for which high positive significant correlations (p < 0.05) were obtained. Taking into account that Romania is the fourth largest wheat producer at the European level, this study is of great global importance. According to the results obtained, the ancient species have higher nutritional value from the point of view of chemical compounds and macro elements of minerals. This may be of great importance for consumers who demand bakery products with high nutritional quality.

The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review

Infrared spectroscopy (wavelengths ranging from 750-25,000 nm) offers a rapid means of assessing the chemical composition of a wide range of sample types, both for qualitative and quantitative analyses. Its use in the food industry has increased significantly over the past five decades and it is now an accepted analytical technique for the routine analysis of certain analytes. Furthermore, it is commonly used for routine screening and quality control purposes in numerous industry settings, albeit not typically for the analysis of bioactive compounds. Using the Scopus database, a systematic search of literature of the five years between 2016 and 2020 identified 45 studies using near-infrared and 17 studies using mid-infrared spectroscopy for the quantification of bioactive compounds in food products. The most common bioactive compounds assessed were polyphenols, anthocyanins, carotenoids and ascorbic acid. Numerous factors affect the accuracy of the developed model, including the analyte class and concentration, matrix type, instrument geometry, wavelength selection and spectral processing/pre-processing methods. Additionally, only a few studies were validated on independently sourced samples. Nevertheless, the results demonstrate some promise of infrared spectroscopy for the rapid estimation of a wide range of bioactive compounds in food matrices.

Exploiting Rye in Wheat Quality Breeding: The Case of Arabinoxylan Content

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.

Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production

The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach

Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production

Currently, society demands natural healthy foods with improved nutritional characteristics. Accordingly, poppies (Papaver somniferum) are a traditional crop, cultivated for food and pharmaceutical purposes, whose seeds meet consumers’ preferences, making them a promising candidate for incorporation into the formulation of novel functional foods. This work performed an overall chemical characterization of poppy seeds, cold-pressed oil, and press cake, a by-product of the oil industry. The proximate composition, fatty acids, and vitamin E profiles of the oil fraction were analysed with respect to the whole seeds and the cake. The cold-press oil extracted from the poppy seeds was also characterized. Since poppy cake is a partially defatted product, it has a lower fat content than the seeds, but higher content of the rest of its elements, namely, ash (10%), protein (26%), and fibre (38%). Regarding protein composition, the major amino acid in the cake and seeds was determined to be glutamic acid (59 and 36 mg/g, respectively). All the samples presented α- and γ-tocopherols (>21 and >25 mg/kg, respectively) and the fatty acids profile of the oil fraction was mainly composed of unsaturated fatty acids, where linoleic acid predominates (>50%). The oil’s oxidative stability was low (2.8 h), according to the predominance of unsaturated fatty acids. Thus, poppy cake may be considered as an ingredient with great potential for incorporation into products in the food industry according to its high content in protein and fibre, and the remaining fat content, where polyunsaturated fatty acids predominate.

Characterization of the Protein and Carbohydrate Related Quality Traits of a Large Set of Spelt Wheat Genotypes

Spelt wheat (Triticum aestivum subsp. spelta L.) is an underexploited hexaploid wheat species that has become an increasingly fashionable raw material of bakery products in the last decades, partly because of its ability to grow under organic agricultural conditions and partly because of the growing number of people following the trend of having a healthy diet. However, due to its difficult threshing, most research on spelt seed is based on a very limited number of genotypes. Therefore, we determined the physical, compositional, and breadmaking quality traits of 90 spelt genotypes in order to highlight the variation of these properties and to identify possible genetic resources for spelt improvement. The thousand kernel weight of the spelt genotypes ranged between 23.2 and 49.7 g, the protein content between 12.1% and 22.2%, the gluten index between 0.7 and 98.8, the dough stability between 0.0 and 19.6 min, and the starch damage between 6.3 and 19.4 UCD value. The average values showed that spelt has higher protein and gluten contents but weaker dough strength and stability than common bread wheat. The starch pasting temperature was also higher in spelt, but the starch damage was lower, resulting in lower water absorption. Some genebank accessions (MVGB142, 145, 353, and 525) and internationally available cultivars (Bohemia, Bodensonne, Black-Bearded, and White-Beardless) were identified as good genetic resources for improving the breadmaking-quality traits of spelt.

Systematic analysis and expression profiles of TCP gene family in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) revealed the potential function of FtTCP15 and FtTCP18 in response to abiotic stress

Background

As transcription factors, the TCP genes are considered to be promising targets for crop enhancement for their responses to abiotic stresses. However, information on the systematic characterization and functional expression profiles under abiotic stress of TCPs in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) is limited.

Results

In this study, we identified 26 FtTCPs and named them according to their position on the chromosomes. Phylogenetic tree, gene structure, duplication events, and cis-acting elements were further studied and syntenic analysis was conducted to explore the bioinformatic traits of the FtTCP gene family. Subsequently, 12 FtTCP genes were selected for expression analysis under cold, dark, heat, salt, UV, and waterlogging (WL) treatments by qRT-PCR. The spatio-temporal specificity, correlation analysis of gene expression levels and interaction network prediction revealed the potential function of FtTCP15 and FtTCP18 in response to abiotic stresses. Moreover, subcellular localization confirmed that FtTCP15 and FtTCP18 localized in the nucleus function as transcription factors.

Conclusions

In this research, 26 TCP genes were identified in Tartary buckwheat, and their structures and functions have been systematically explored. Our results reveal that the FtTCP15 and FtTCP18 have special cis-elements in response to abiotic stress and conserved nature in evolution, indicating they could be promising candidates for further functional verification under multiple abiotic stresses.

Supplementary Information

The online version contains supplementary material available at 10.1186/s12864-022-08618-1.

The realm of plant proteins with focus on their application in developing new bakery products

Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.

Impacts of A Taste of African Heritage: A Culinary Heritage Cooking Course

OBJECTIVE

To examine changes in cooking and dietary behaviors and health outcomes following participation in A Taste of African Heritage, a culinary heritage cooking course.

DESIGN

One group, pre-post program design, surveys, and physical assessments.

SETTING

Community centers, churches, health care settings, homes, and housing complexes.

PARTICIPANTS

Participants (n = 586, 84% women) were recruited by partner organizations from 2013-2018 across 21 states and the District of Columbia.

INTERVENTION(S)

A 6-week cooking curriculum that teaches history, nutrition, and cooking techniques to reconnect participants with the vibrant, healthy traditions of the African Diaspora.

MAIN OUTCOME MEASURE(S)

Weekly frequency of cooking, food group intake, and exercise assessed by surveys, measured weight, waist circumference, and blood pressure.

ANALYSIS

Linear and logistic mixed-effects models with random intercepts for participant and teacher, sex and site type as covariates comparing pre-post physical measurements and binary behavioral outcomes, P < 0.0033 for statistical significance after Bonferroni correction.

RESULTS

Intake frequencies of fruit, vegetable, and greens and exercise frequency were improved from preprogram to postprogram (all P < 0.0021). Weight, waist circumference, and systolic blood pressure were also improved from preprogram to postprogram (all P <0.0001).

CONCLUSIONS AND IMPLICATIONS

Participation in A Taste of African Heritage was associated with positive behavior changes and health outcomes. Integrating cultural heritage and behaviors are positive components to connect participants to healthy old ways or traditions.

Exploration of the Genetic Diversity of Solina Wheat and Its Implication for Grain Quality

Different Solina wheat accessions (n = 24) collected in the Abruzzo region (Italy) were studied using 45,000 SNP markers generated from the DarTseq platform. The structure of genetic data was analyzed by Principal Component Analysis and Hierarchical Cluster analysis that revealed the existence of two main clusters (Clu1 and Clu2) characterized by samples with different geographical origin. The Solina genetic dataset was further merged and analyzed with a public genetic one provided by CIMMYT containing 25,963 genotypes from all over the world. The Solina accessions occupied a vast space, thus confirming a high heterogeneity of this landrace that, nevertheless, is considerably unique and placed quite far from other clusters. Clu1 and Clu2 divergence were clearly visible. Solina clusters were genetically closer to landraces from Turkey and the central fertile crescent than to the Italian genotypes present in the dataset. Selected commercial quality traits of accessions of the two Solina clusters were analyzed (yield, thousand kernel weight, test weight, and protein content), and significant differences were found between clusters. The results of this investigation did not highlight any relationships of Solina with Italian genotypes, and confirmed its wide genetic diversity by permitting to identify two genetic groups with distinct origin and quality traits.

Boosting Whole-Grain Utilization in the Consumer Market: A Case Study of the Oldways Whole Grains Council's Stamped Product Database

Whole grains are a vital part of a healthy diet, yet there are insufficient data on the whole-grain content of commercial food products. The purpose of this research is to examine the long-term change in (1) measured whole grains in food products, (2) Whole Grain Stamp usage and (3) the prominence of whole-grain ingredients and product categories, across the United States and Latin America. These changes were quantified by analyzing the Oldways Whole Grains Council’s (WGC) Stamped Product Database from 2007 to 2020. Mean whole grains increased 36–76%, from 19 grams to 25.8 grams per serving in the U.S. and 18.1 grams to 31.9 grams per serving in Latin America. Whole Grain Stamp usage worldwide has increased from 250 products in 2005 to more than 13,000 products in 2020. These findings suggest that manufacturers are increasing the percentage of the grain that is whole in their products and developing more whole-grain products for consumers, thus providing an opportunity for consumers to meet national-level whole-grain recommendations.

Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations

Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using Triticum vulgare Host. var. albidum Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that Lactiplantibacillus plantarum and Levilactobacillus brevis unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. Saccharomyces cerevisiae and Wickerhamomyces anomalus were the most frequently isolated species. In addition, Torulaspora delbrueckii, Pichia kluyveri, Candida boidinii, and Candida diddensiae were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods.

OUP accepted manuscript

Stable isotope analysis of teeth and bones is regularly applied by archeologists and paleoanthropologists seeking to reconstruct diets, ecologies, and environments of past hominin populations. Moving beyond the now prevalent study of stable isotope ratios from bulk materials, researchers are increasingly turning to stable isotope ratios of individual amino acids to obtain more detailed and robust insights into trophic level and resource use. In the present article, we provide a guide on how to best use amino acid stable isotope ratios to determine hominin dietary behaviors and ecologies, past and present. We highlight existing uncertainties of interpretation and the methodological developments required to ensure good practice. In doing so, we hope to make this promising approach more broadly accessible to researchers at a variety of career stages and from a variety of methodological and academic backgrounds who seek to delve into new depths in the study of dietary composition.

5-n-Alkylresorcinol Profiles in Different Cultivars of Einkorn, Emmer, Spelt, Common Wheat, and Tritordeum

5-n-Alkylresorcinols (AR) are bioactive compounds found in the edible parts of many cereals. Here, saturated and unsaturated homologues, including the oxidized forms 5-(2'-oxo) AR and their plant metabolites, were profiled by ultrahigh-performance liquid chromatography-ion mobility separation-high-resolution mass spectrometry in 18 cultivars of einkorn, emmer, spelt, common wheat, and tritordeum, cultivated in two consecutive years under uniform agronomic conditions. The average content of AR ranged between 672.5 ± 129.8 and 1408.9 ± 528.0 mg/kg, exceeding 2380 mg/kg in some samples and highlighting a superior content in tritordeum and in modern cultivars with respect to old wheat genotypes. By evaluating the effect of environmental and agronomic factors on the different variables, the harvest year resulted to be always significant, while location and variety influenced AR abundance only for some homologues. Furthermore, the spatial distribution of AR was investigated by mass spectrometry imaging using transversal cross sections of wheat kernels. Our results show that AR homologues are mainly localized in the testa and in the outer pericarp of wheat kernels.

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sⁿ' and 10,687 Pa·sⁿ″, respectively) and the highest values of the instantaneous (J₀) and retardation (J₁) compliances (0.453 × 10^-4 Pa and 0.644 × 10^-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J₀ and J₁ of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review

In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands of pedo-climatic growth factors, the suitability for organic cultivation along with their high nutritional quality and their content in pro-health compounds make them extremely attractive for bakers and modern consumers, equally. On the other hand, in recent years, sourdough has gained attention due to its ability to produce new functionally active molecules with higher bioaccessibility and thus to produce bread with enhanced nutritional quality. This paper highlights the relevant nutritional profile of einkorn, spelt, emmer and Khorasan which could lead to bread with improved textural, sensorial, microbial and nutritional characteristics through sourdough fermentation. The ancient wheat species could be used as promising substitutes for common wheat flour for the design of innovative types of bread, even for special needs.

Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects

This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven non-commercial breads produced with flours from two different bread wheat (T. aestivum L.) EPs (Bio2, ICARDA) and a modern bread wheat variety (Bologna) were considered controls, with two different bread-making processes (Saccharomyces cerevisiae and sourdough), and were specifically formulated for the study. Postprandial incremental curves, incremental area under the curve (IAUC), maximum postprandial peaks for blood glucose and plasma insulin over 2 h after administration of isoglucidic portions of breads (50 g of available carbohydrates) were evaluated. The comparison of incremental curves, IAUC, and maximum postprandial peaks after consumption of breads formulated with EPs and control breads showed no differences among samples. Neither the flour nor the leavening technic used for the baking were effective in inducing a different postprandial response compared with the Bologna variety. EPs, being characterized by higher degree of crop genetic diversity, may have a relevant agronomic role to guarantee good and stable yields and quality under low input management in a changing climate; however, future studies are needed to better investigate their potential positive effect on human health.

A Review of Health-Beneficial Properties of Oats

Oat is among the food crops and ancient grains cultivated and consumed worldwide. It is gaining in popularity owing to its nutritional composition and multifunctional benefits of select bioactive compounds. Beta-glucan is an important component of dietary fiber found in oat grains. It is the major active compound in oats with proven cholesterol-lowering and antidiabetic effects. Oats also provide substantial levels of other bioactive compounds such as phenolic acids, tocols, sterols, avenacosides, and avenanthramides. The consumption of oats has been determined to be beneficial for human health by promoting immunomodulation and improving gut microbiota. In addition, oat consumption assists in preventing diseases such as atherosclerosis, dermatitis, and some forms of cancer. While much has been published in relation to oat nutrients and oat fibers and their impact on major diseases, the oat industries and consumers may benefit from greater knowledge and understanding of clinical effects, range of occurrence, distribution, therapeutic doses and food functional attributes of other oat bioactives such as avenanthramides and saponins as well as other anti-inflammatory agents found in the cereal. This review focuses on the various studies relevant to the contribution of the consumption of oats and oat-based products in preventing human diseases and promoting human health.

The 10,000-Year Success Story of Wheat!

Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer, and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced high-yield crop of our day.

Interaction of Genetic and Cultivation Technology in Maize Prolific and Productivity Increase

&lt;b&gt;Background and Objective:&lt;/b&gt; Maize cultivation technology package development is a solution in increasing maize production, especially prolific maize. However, technology package evaluation has to be evaluated with interaction towards crop genetics. The purpose of this research is to discover the interaction between maize variety towards cultivation technology (plant fertilization and spacing) and to find information about secondary production characters in cultivation technique optimization. &lt;b&gt;Materials and Methods:&lt;/b&gt; This research used a split-split-plot design. The main plot was planting system (S) consisted of three planting systems. Sub Plot (SP) was fertilizing plans ha&lt;sup&gt;1&lt;/sup&gt; (P) consisted of four plans. Whereas Sub-Sub Plot (SSP) were (V): NASA 29 (V&lt;sub&gt;1&lt;/sub&gt;), Bisi 2 (V&lt;sub&gt;2&lt;/sub&gt;) and Sinha's 1 (V&lt;sub&gt;3&lt;/sub&gt;). There were 15 characters observed. &lt;b&gt;Results:&lt;/b&gt; The results prolific potential is very dynamic which is determined by genetic potential, cultivation technology and genetic-cultivation technology interactions. The increase in the prolific potential will have a direct effect on increasing maize productivity. In general, the use of legowo lines and Eco-farming (biofertilizer) can increase prolific potential and productivity. &lt;b&gt;Conclusion:&lt;/b&gt; According to this research, the prolific potential is highly dynamic which is determined by genetic potential, cultivation technology and genetic-cultivation interaction. Technology considered in increasing maize productivity is Legowo plant spacing (50+100)×20 cm combined with N:P:K = 200:100:50+KNO&lt;sub&gt;3&lt;/sub&gt; 25 kg ha&lt;sup&gt;1&lt;/sup&gt;+Eco farming 5 cc L&lt;sup&gt;1&lt;/sup&gt;. This technique combination is recommended in maize productivity increase.

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

Replacing Maize Grain with Ancient Wheat Lines By-Products in Organic Laying Hens’ Diet Affects Intestinal Morphology and Enzymatic Activity

The effects of replacement of maize grain with ancient wheat by-products on intestinal morphometry and enzymatic activity in laying hens was studied. Eighty hens were divided into two groups (40 each, 8 replicates, 5 hens/replicate) fed two isoproteic and isoenergetic diets. In the treated group, part of the maize was replaced by a mix of ancient grains (AGs) middling, in a 50:50 ratio of Triticum aestivum L. var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The AG diet affected the weight of all the large intestine tracts, decreasing the weight of caeca (p < 0.01) and increasing those of colon (p < 0.01), rectum and cloaca (p < 0.05). Villus height in the AG group was higher (p < 0.01) than the control for the duodenum and jejunum, while for the ileum, the control group showed the highest values (p < 0.01). The submucosa thickness was higher (p < 0.01) in the control group for the duodenum and ileum, while the jejunum for the AG group showed the highest (p < 0.05) submucosa thickness. The crypts depth was higher (p < 0.01) in the control group for the duodenum and ileum. Enzyme activity was enhanced by AGs (p < 0.01) in the duodenum. Regarding the jejunum, sucrase-isomaltase and alkaline phosphatase had higher activity (p < 0.05 and p < 0.01, respectively) in the AG group. In the ileum, sucrase-isomaltase showed higher activity (p < 0.01) in the control group, while alkaline phosphatase showed the highest values (p < 0.05) in the AG group. Overall, results suggested that the dietary inclusion of AGs exerted positive effects in hens, showing an improved intestinal function.

Ancient grains as novel dietary carbohydrate sources in canine diets

Ancient grains are becoming an increasingly abundant carbohydrate source in the pet food market as a result of their popularity and novelty in the human market. Thus, it is imperative to evaluate the characteristics of these ingredients in vivo. Ten adult intact female beagles were used in a replicated 5 × 5 Latin square design. Five dietary treatments were evaluated containing either: rice (CON), amaranth (AM), white proso millet (WPM), quinoa (QU), or oat groats (OG). All diets were formulated to include 40% of the test grain and to be isonitrogenous, isocaloric, and nutritionally complete and balanced for adult dogs at maintenance. The objectives were 1) to evaluate the effects of the novel carbohydrate sources on total apparent total tract digestibility (ATTD), fecal microbiota, and fermentative end-product concentrations and 2) to evaluate the effects of novel carbohydrate sources on the postprandial glycemic and insulinemic responses in healthy adult dogs. All diets were well accepted by the dogs and fecal scores remained within the ideal range for all treatments. In terms of ATTD, all diets were well digested by the dogs; WPM had the highest digestibility of dry and organic matter in contrast with dogs fed the other treatments (P < 0.05). Additionally, ATTD of total dietary fiber was highest for WPM (72.6%) in contrast with QU (63.5%) and CON (50.8%) but did not differ from AM (65.7%) and OG (66.6%). Dogs fed AM or OG had greater (P < 0.05) fecal concentrations of total short-chain fatty acids, as well as propionate and butyrate concentrations, than CON. Ancient grain inclusion appears to beneficially shift fecal microbial populations, with increases in relative abundances of butyrogenic bacteria (i.e., members of the Lachnospiraceae family) observed for OG and reductions in Fusobacteriaceae for both AM and OG when compared with CON. Postprandial glycemic and insulinemic responses did not differ among treatments. Together, these data suggest that ancient grains can be included up to 40% of the diet while eliciting beneficial effects on the overall host health without detrimentally affecting nutrient digestibility.

Quantitative Label-Free Comparison of the Metabolic Protein Fraction in Old and Modern Italian Wheat Genotypes by a Shotgun Approach

Wheat represents one of the most important cereals for mankind. However, since wheat proteins are also the causative agent of several adverse reactions, during the last decades, consumers have shown an increasing interest in the old wheat genotypes, which are generally perceived as more "natural" and healthier than the modern ones. Comparison of nutritional value for modern and old wheat genotypes is still controversial, and to evaluate the real impact of these foods on human health comparative experiments involving old and modern genotypes are desirable. The nutritional quality of grain is correlated with its proteomic composition that depends on the interplay between the genetic characteristics of the plant and external factors related to the environment. We report here the label-free shotgun quantitative comparison of the metabolic protein fractions of two old Sicilian landraces (Russello and Timilia) and the modern variety Simeto, from the 2010-2011 and 2011-2012 growing seasons. The overall results show that Timilia presents the major differences with respect to the other two genotypes investigated. These differences may be related to different defense mechanisms and some other peculiar properties of these genotypes. On the other hand, our results confirm previous results leading to the conclusion that with respect to a nutritional value evaluation, there is a substantial equivalence between old and modern wheat genotypes. Data are available via ProteomeXchange with identifier <PXD024204>.

Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

The aim of the work was to assess the influence of the leavening agent on several technological, chemical, and nutritional characteristics of breads prepared with whole soft wheat (Triticum aestivum L.) flours. As leavening agents in bread-making, baker’s yeast, biga, and sourdough were utilized. Two ancient varieties, Andriolo and Verna, and a modern grain variety, Bologna, were used. Analysis of the obtained breads included the measurement of the phenols content, the antioxidant activity, the in vitro protein and total digestibility, the texture profile, the crumb grain characteristics and the microbial shelf-life test. The results of the principle component analysis of bread features indicated a clustering depending especially on the leavening agent rather than on the employed flour, particularly when sourdough was used. Protein digestibility, crumb grain characteristics, and shelf-life led to the main differences among the samples. Ancient wheat flour displayed similar features when the same leavening agent was applied. Particularly, the use of sourdough levelled the differences due to flour, leading to breads with similar technological and nutritional characteristics. The findings highlighted a marked effect of the leavening agent on bread final characteristics.

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%-24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 ​kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.

Metabolic profiling of historical and modern wheat cultivars using proton nuclear magnetic resonance spectroscopy

To determine changes in the grain components between historical and modern wheat (Triticum aestivum L.) cultivars, wholemeal flours from 19 wheat cultivars and 2 landraces released or introduced between 1870 and 2013 and grown over two crop years were extracted using hydroalcoholic solution and analyzed using one dimensional ¹H NMR spectral profiling. Grain yield, grain volume weight (GVW), and grain protein concentration were also measured. Grain yield increased while protein concentration decreased by release year (p < 0.001). Increasing trends (p < 0.01) were observed for tryptophan, sum of the measured amino acids, chlorogenic acid, ferulic acid, vanillic acid, and sum of the measured phenolic acids. Grain yield, phenolic acids, and tryptophan were mainly associated with modern cultivars, whereas grain protein concentration and GVW were associated with historical cultivars. The findings from this study showed changes in concentration of grain components over a century of breeding that may have implications for grain quality and human health.

Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt

There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention among brewers. The objective of the current study was to compare the malting behavior and quality of einkorn, emmer and spelt cultivars obtained from the same growing environment. Aside from standard malt quality traits, the levels of β-amylase, protease, xylanase, wort arabinoxylans and wort phenolic acids were measured. While protein levels of the samples were higher (11.4–14.0%) than normally selected for wheat malt, the results indicated that malts of acceptable quality in terms of extract and amylolytic activity can be prepared from the three grain types. However, the ideal malting protocol will likely differ between the grains. The kernels of einkorn are significantly smaller, and steep hydration and malt modification are quicker. In terms of potential health benefits from antioxidant capacity and dietary fiber, wort from einkorn trended to higher levels of free and conjugated ferulic acid, as well as high-molecular-weight arabinoxylan.

Bacillus subtilis CP4, isolated from native soil in combination with arbuscular mycorrhizal fungi promotes biofortification, yield and metabolite production in wheat under field conditions

AIMS

The aim of this study was to identify the best combination of plant growth promoting bacteria (PGPB) and arbuscular mycorrhizal fungi (AMF) for biofortification and enhancing yield in wheat as well as improve soil health under field conditions. Another aim was to get insights into metabolite dynamics in plants treated with PGPB and AMF.

METHODS AND RESULTS

Different combinations of PGPB and AMF that gave good results in greenhouse study were used in a field study. The combined application of Bacillus subtilis CP4 (native PGPB) and AMF gave the best results with a significant increase in biomass, macronutrient and micronutrient content in wheat grains and improvement in yield-related parameters relative to the untreated control. PGPB and AMF treatment increased antioxidant enzymes and compounds and decreased the level of an oxidation marker. Metabolite profiling performed using Gas Chromatography-Mass Spectrometry (GC-MS) showed significant upregulation of specific organic acids, amino acids, sugars and sugar alcohols in plants treated with CP4 and AMF. The altered pathways due to CP4 and AMF inoculation mainly belong to carbohydrate and amino acid metabolism. A positive correlation was observed between some organic acids, sugars and amino acids with wheat growth and yield parameters. The activities of soil enzymes increased significantly with the best results shown by native PGPB and AMF combination.

CONCLUSIONS

A native bacterial isolate Bacillus subtilis CP4 in combination with AMF showed exceptional ability for biofortification and yield enhancement under field conditions. The upregulation of a number of metabolites showed correlation plant growth promotion and nutrients.

SIGNIFICANCE AND IMPACT OF THE STUDY

The combined application of native B. subtilis CP4 and AMF could offer a more sustainable approach for the development of a biofertilizer to enhance wheat nutrient content and production and soil health thereby advancing agriculture.

Blood profile and productive performance after partial substitution of maize grain with ancient wheat lines by-products in organic laying hens' diet

The aim of this research was to evaluate the effects of the partial substitution of maize grain with local ancient wheats by-products in an organic laying hens farm on animal performance and blood profile, as well as on eggs quality. A total of 80 Hy-Line W-36 Single Comb White Leghorn, 18 weeks old hens were homogenously divided into two groups. The two groups (40 laying hens each, 8 replicates, 5 hens/replicate) were fed two isoprotein and isoenergetic diets: the Control group (C) was fed a standard, organic maize-soybean meal diet whereas in the Ancient Grains group (AG) part of the maize grain was replaced by a mix of ancient grains middling, consisting in 50:50 of Triticum aestivum var. spelta (spelt) and Triticum durum dicoccum L. (emmer wheat). The birds fed the maize based-diet (C) showed a higher (P < 0.01) egg weight and feed intake than the Ancient Grains (AG) group. By contrary, the feed conversion ratio was more favourable (P < 0.05) in hens fed the Ancient Grains diet. The eggs produced by the hens fed the Control diet showed higher length and width than the other group (P < 0.01). The shell thickness and strength were also higher in the Control group (P < 0.01 and P < 0.05, respectively). The experimental dietary treatment positively affected some blood parameters. The Control group showed higher levels of cholesterol and triglycerides (P < 0.05) as well as of alanine aminotransferase (ALT) and gamma-glutamyl transferase (GGT) (P < 0.01). In addition, butyrate, which may have great implications for the regulation of the immune response, resulted significantly higher in the caecal content of hens from the Ancient Grains group. Overall, the Ancient Grains diet seemed to be able to guarantee the production performances with positive effects on the animal health.

Structural changes of different starches illuminated with linearly polarised visible light

Aqueous suspensions (30% w/w) of spelt, amaranth and wheat starches were illuminated with linearly polarised visible light for 5, 15, 25 and 50 h. For native and illuminated samples, the weight-average molecular weight, the radii of gyration of the starch polysaccharide chains, and the distribution of the amylopectin structural units of the illuminated starches were determined. The susceptibility to α-amylolysis together with the iodine-binding properties and crystalline structure were studied for each of the starch samples. Illumination with linearly polarised visible light indicated changes in the crystalline structure of the polysaccharide chains and led to an increased enzymatic hydrolysis rate constant for the first stage of hydrolysis and final hydrolysis extent. Changes in the molecular structure of the starch indicate that illumination of the starches induced depolymerisation-repolymerisation reactions of starch polysaccharide chains. That rearrangements of the molecular starch structure depend on the illumination time and the botanical source of the starch.

Can pseudocereals modulate microbiota by functioning as probiotics or prebiotics?

Amaranth, quinoa, and buckwheat, known as pseudocereals, have been consumed since ancient times and are considered sacred in most cultures. Their grains can be used as cereals for breakfast or mixed with other grains in meals and their health-enhancing effects have been investigated more in recent years. They have an antioxidant effect and their nutrient profiles are enriched with processing techniques such as sprouting and fermentation. Their suitability to different processing techniques and the rapid increase in microbiota researches highlighted the probiotic/prebiotic effects of pseudocereals. Using cultures or naturally fermented amaranth, quinoa and buckwheat exhibited good substrate properties for probiotic bacteria, especially for Lactobacillus strains. Studies have found that they reduce the number of pathogen microorganisms, increase the synthesis of short-chain fatty acids due to their prebiotic effects. Also the number of bacterial colonies do not change during the storage period and their organoleptic properties are revealed. It has been determined that pseudocereals decrease Ruminococcacea, Lachnospiraceae, Helicobacteracea, Clostridium, Escherichia and increase Peptoclostridium, Prevotellaceae, Lactobacillus, Bifidobacterium, Enterococcus, and Eubacteriaceae. Due to these effects, they are considered as good sources for synbiotic formulations to be developed for the treatment of dysbiosis, obesity, Celiac Disease, lactose intolerance, inflammatory bowel diseases and inflammation-mediated chronic disorders.

TaDrAp1 and TaDrAp2, Partner Genes of a Transcription Repressor, Coordinate Plant Development and Drought Tolerance in Spelt and Bread Wheat

Down-regulator associated protein, DrAp1, acts as a negative cofactor (NC2α) in a transcription repressor complex together with another subunit, down-regulator Dr1 (NC2β). In binding to promotors and regulating the initiation of transcription of various genes, DrAp1 plays a key role in plant transition to flowering and ultimately in seed production. TaDrAp1 and TaDrAp2 genes were identified, and their expression and genetic polymorphism were studied using bioinformatics, qPCR analyses, a 40K Single nucleotide polymorphism (SNP) microarray, and Amplifluor-like SNP genotyping in cultivars of bread wheat (Triticum aestivum L.) and breeding lines developed from a cross between spelt (T. spelta L.) and bread wheat. TaDrAp1 was highly expressed under non-stressed conditions, and at flowering, TaDrAp1 expression was negatively correlated with yield capacity. TaDrAp2 showed a consistently low level of mRNA production. Drought caused changes in the expression of both TaDrAp1 and TaDrAp2 genes in opposite directions, effectively increasing expression in lower yielding cultivars. The microarray 40K SNP assay and Amplifluor-like SNP marker, revealed clear scores and allele discriminations for TaDrAp1 and TaDrAp2 and TaRht-B1 genes. Alleles of two particular homeologs, TaDrAp1-B4 and TaDrAp2-B1, co-segregated with grain yield in nine selected breeding lines. This indicated an important regulatory role for both TaDrAp1 and TaDrAp2 genes in plant growth, ontogenesis, and drought tolerance in bread and spelt wheat.

Chemical composition and in vitro fermentation characteristics of ancient grains using canine fecal inoculum

Human interest in ancient grains replacing traditional carbohydrate sources has reached the pet food market; however, chemical composition of these grains and their digestive properties in the canine model, specifically the fermentative characteristics, have not been established. Five ancient grain varieties were analyzed: amaranth (AM), white proso millet (WPM), oat groats (OG), quinoa (QU), and red millet (RM). Cellulose (CEL) was used as a negative control, and beet pulp (BP) was used as a positive control. Substrates were analyzed for macronutrient composition as well as free and hydrolyzed sugar profiles in addition to their in vitro fermentative characteristics. Substrates were allocated into 2 sets to allow for quantification of pH, short-chain fatty acids, and branched-chain fatty acids, as well as gas volume and composition. Samples were digested for 6 and 18 h with pepsin and pancreatin, respectively, prior to inoculation with fecal bacteria for 0, 3, 6, 9, or 12 h. Detectable levels of cereal β-glucans were observed solely in OG (3.5%), with all other substrate containing <0.35% cereal β-glucans. All test substrates had fairly similar macronutrient and starch profiles with the exception of RM that contained the highest resistant starch content (2.4%), with all other test substrates containing <0.5% resistant starch. However, the analyzed pseudocereals, AM and QU, had the highest concentrations of free glucose while the minor cereal grains, WPM, OG, and RM, contained the highest concentrations of hydrolyzed glucose. All test substrates had propionate production values similar or greater than BP after 3, 6, 9, and 12 h of fermentation, and similar or greater butyrate production values than BP after 6, 9, and 12 h. All substrates had greater (P < 0.05) changes in pH than CEL after 6, 9, and 12 h, with AM, WPM, OG, and RM having greater (P < 0.05) changes in pH than BP after 9 and 12 h. These data suggest select ancient grains have similar fermentation characteristics as BP, a moderately fermentable fiber considered the gold standard in terms of fiber sources in the pet food market today, and that OG and AM may be more fermentable during longer fermentation periods.