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Kerbouai I, M'hamed HC, Jenfaoui H, Riahi J, Mokrani K, Jribi S, Arfaoui S, Sassi K, Ben Ismail H. Long-term effect of conservation agriculture on the composition and nutritional value of durum wheat grains grown over 2 years in a Mediterranean environment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7379-7386. [PMID: 35781712 DOI: 10.1002/jsfa.12105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 06/16/2022] [Accepted: 07/03/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Given the interest in mitigating the consequences of soil deterioration and climate change impacts on durum wheat grain, the objective of our study was to evaluate the effect of two soil management systems - conservation agriculture (CA) and conventional tillage (CT) - on the grain composition and nutritional value of two durum wheat varieties (Karim and Monastir) grown over two cropping seasons (2018-2019 and 2019-2020). RESULTS The soil management system had an impact on all studied parameters, namely 1000-kernel weight (TKW), proximate composition, energy value, total phenol content (TPC), antioxidant capacities (DPPH and ABTS) and mineral elements (K, P and Na), excluding hectoliter weight. CA resulted in high moisture content, crude protein, P, K, Na, TPC, DPPH and ABTS. However, TKW, crude fat, crude ash, energy value, and total carbohydrate were higher when using CT. CONCLUSION A 2-year adoption of conservation agriculture after a long-term conversion enhanced some compositional parameters and nutritional value of durum wheat varieties. The interaction with year and/or variety was very influential. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Imene Kerbouai
- Department of Agri-Food Industries (UR17AGR01), National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
- Laboratory of Genetic and Cereal Breeding (LR14AGR01), National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Hatem Cheikh M'hamed
- Agronomic Sciences and Techniques Laboratory (LR16INRAT05), National Institute of Agricultural Research of Tunisia, University of Carthage, Tunis, Tunisia
| | - Houda Jenfaoui
- Laboratory of Bioagressor and Integrated Management in Agriculture (LR14AGR02), National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Jouhaina Riahi
- Technical Center for Organic Agriculture, Tunisia Ministry of Agriculture Hydraulic Resources and Fishing General Directorate of Plant Production, Sousse, Tunisia
| | - Khaoula Mokrani
- Vegetable Laboratory, Horticulture Department, Higher Agronomic Institute of Chott Meriem, University of Sousse, Sousse, Tunisia
| | - Sarra Jribi
- Department of Agri-Food Industries (UR17AGR01), National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Slim Arfaoui
- Institut National des Grandes Cultures, Tunisia Ministry of Agriculture Hydraulic Resources and Fishing General Directorate of Plant Production, Jendouba, Tunisia
| | - Khaled Sassi
- Laboratory of Genetic and Cereal Breeding (LR14AGR01), National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Hanen Ben Ismail
- Department of Agri-Food Industries (UR17AGR01), National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
- Biodiversity, Biotechnology and Climate Change Laboratory (LR11ES09), University Tunis El Manar, Tunis, Tunisia
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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 2022; 14:nu14030484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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El-Mahis A, Baky MH, Farag MA. How Does Rye Compare to other Cereals? A Comprehensive Review of its Potential Nutritional Value and Better Opportunities for its Processing as a Food-Based Cereal. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023817] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Amira El-Mahis
- Applied Research Center of Medicinal Plants, National Organization of Drug Control and Research, Egypt
| | - Mostafa H. Baky
- Pharmacognosy Department, College of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Egypt
- Chemistry Department, School of Sciences & Engineering, the American University in Cairo, Egypt
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Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough. Food Res Int 2020; 140:110084. [PMID: 33648302 DOI: 10.1016/j.foodres.2020.110084] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/11/2020] [Accepted: 12/24/2020] [Indexed: 10/22/2022]
Abstract
Thiamine is a water-soluble essential micronutrient, and grains are the main source of thiamine in the human diet. Refining processes reduce thiamine content; therefore, many flours are enriched with thiamine. Further processes, such as heating (baking), destabilize thiamine. In doughs, thiamine partitions into the aqueous phase (dough liquor). The objective of this study was to document temperature effects on thiamine degradation reaction kinetics in dough liquor. Two concentrations of thiamine mononitrate (1 and 20 mg/mL) were added to dough liquor (the supernatant of centrifuged bread dough) and control solutions (water and pH 6-adjusted water). Samples were stored at controlled temperatures (25, 40, 60, 70, and 80 °C) for up to 6 months, and thiamine degradation was quantified over time using high-performance liquid chromatography. Thiamine degradation kinetics, including the observed reaction rate constant (kobs) and activation energy (Ea) of degradation, were calculated. Dough liquor ingredients stabilized thiamine in most cases when compared to the pH 6 control solutions, especially in the samples containing more thiamine. Thiamine degradation in dough liquor generally followed similar trends to those in the controls: thiamine degraded more quickly in the 20 mg/mL solutions than in 1 mg/mL solutions (with one exception), and increasing temperature led to increased thiamine degradation. However, kobs ranged from 0.0019-0.22 days-1 in dough liquor and 0.0003-0.46 in control solutions, with differences attributed to interactions with components in the dough liquor. The Ea of thiamine degradation was ~90 kJ/mol in the control samples regardless of vitamin concentration but differed between vitamin concentrations in the dough liquor (95 and 60 kJ/mol in 1 and 20 mg/mL solutions, respectively), indicating that a different degradation pathway may have occurred in dough liquor. The different thiamine stability trends in dough liquor compared to control solutions indicate that food formulation has a substantial impact on the chemical behaviors of thiamine.
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Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10227969] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assesses the influence of buckwheat and sprouts flours on the nutritional, sensorial and textural characteristics on the final baked products. In order to achieve these goals, methods like HPLC-RID (High-Perfomance Liquid Chromatography with Refractive Index Detection), aluminum chloride colorimetric assay, Folin-Ciocalteu and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) were used to determine fructose, glucose, sucrose, maltose; total flavonoids, total phenols and antioxidant activity. Sensorial analysis was realized by using hedonic test and texture profile was performed on a CT 3 Texture Analyzer. The results proved that wheat flour could be successfully replaced by 20% buckwheat and 10% sprouts flours, respectively, improving their nutritional value, without negative influence on texture parameters and sensorial features. The obtained buns were accepted by consumers with a total hedonic score of 9.1 and 8.7, respectively. Hardness, gumminess and adhesiveness were improved by using Magimix improver, meanwhile cohesiveness, springiness, gumminess and adhesiveness were improved by using guar gum.
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Colosimo R, Gabriele M, Cifelli M, Longo V, Domenici V, Pucci L. The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity. Food Chem 2019; 305:125510. [PMID: 31622804 DOI: 10.1016/j.foodchem.2019.125510] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 09/09/2019] [Accepted: 09/09/2019] [Indexed: 12/15/2022]
Abstract
The fermentation of Triticum dicoccum with sourdough enhances the nutritional aspects of the final product by the enrichment of several compounds with potential medical and biological activity, hence, could improve the health of consumers. This study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca, Tuscany) by 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy and its in vitro antioxidant properties by FRAP and DPPH tests. Beyond this, the ex vivo CAA-RBC assay determined the cellular antioxidant activity on human erythrocytes under oxidative condition. Carbohydrate reduction was observed, while amino acids, organic acids and aromatic compounds with potential antioxidant activity increased during the fermentation time. Moreover, both in vitro and ex vivo outcomes showed an improved antioxidant profile. As a possible industrial application, the fermentation process adopted in this research could be reproduced on a large scale for the commercialization of the products by the food industry.
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Affiliation(s)
- Raffaele Colosimo
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy
| | - Morena Gabriele
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy
| | - Mario Cifelli
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy
| | - Vincenzo Longo
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy
| | - Valentina Domenici
- Chemistry and Industrial Chemistry Department, University of Pisa, Via Moruzzi 13, 56124 Pisa, Italy.
| | - Laura Pucci
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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8
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Heitmann M, Zannini E, Arendt E. Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Crit Rev Food Sci Nutr 2017; 58:1152-1164. [DOI: 10.1080/10408398.2016.1244153] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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9
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Patrascu L, Vasilean I, Banu I, Aprodu I. Functional properties of pulse flours and their opportunities in spreadable food products. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0770] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- L. Patrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Vasilean
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Banu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
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Singh AK, Rehal J, Kaur A, Jyot G. Enhancement of attributes of cereals by germination and fermentation: a review. Crit Rev Food Sci Nutr 2016; 55:1575-89. [PMID: 24915317 DOI: 10.1080/10408398.2012.706661] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.
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Affiliation(s)
- A K Singh
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana 141004 , India
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11
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Szawara-Nowak D, Bączek N, Zieliński H. Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:621-30. [PMID: 26787981 PMCID: PMC4711486 DOI: 10.1007/s13197-015-2074-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2015] [Accepted: 10/22/2015] [Indexed: 10/22/2022]
Abstract
The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads.
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Affiliation(s)
- Dorota Szawara-Nowak
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland
| | - Natalia Bączek
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland
| | - Henryk Zieliński
- Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn 5, Poland
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Inhibitory effect of various breads on DMH-induced aberrant crypt foci and colorectal tumours in rats. BIOMED RESEARCH INTERNATIONAL 2015; 2015:829096. [PMID: 26075268 PMCID: PMC4446470 DOI: 10.1155/2015/829096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 04/28/2015] [Accepted: 04/29/2015] [Indexed: 11/20/2022]
Abstract
Bread is rich in dietary fibre and many phytochemical compounds, which may influence chemoprevention of colon cancer. In the present study, we evaluated the effect of three kinds of bread on DMH-induced colorectal tumours in F344 rats. F344 rats were divided into four groups (Steinmetz Three-Grain bread, Steinmetz Country bread, White bread, and MF). All groups were injected with 1,2-dimethylhydrazine (DMH, 20 mg/kg body weight) once a week for 8 consecutive weeks from 5 weeks of age. To investigate the antioxidant effect of bread, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate of bread and the serum levels of 8-hydroxy-deoxyguanosine (8-OHdG) in rats were examined. The number of colorectal aberrant crypt foci (ACF) and the incidence of colorectal tumours were studied after 34 weeks of DMH treatment. The Steinmetz Three-Grain and Steinmetz Country bread groups had higher scavenging rates of the DPPH free radical and lower serum levels of 8-OHdG and incidence of ACF, adenomas, and adenocarcinomas of colon than the White bread and MF group. Steinmetz Three-Grain bread and Steinmetz Country bread have various ingredient combinations that may inhibit colorectal cancer progression.
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Banu I, Aprodu I. Association of physicochemical with technological properties of wheat. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12816] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iuliana Banu
- Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; Domnească Street 111 800201 Galati Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; Domnească Street 111 800201 Galati Romania
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Tiong SA, Chandra-Hioe MV, Arcot J. Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.11.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Determination of selected water-soluble vitamins using hydrophilic chromatography: A comparison of photodiode array, fluorescence, and coulometric detection, and validation in a breakfast cereal matrix. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 960:73-81. [DOI: 10.1016/j.jchromb.2014.04.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/11/2014] [Accepted: 04/02/2014] [Indexed: 11/23/2022]
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Gobbetti M, Rizzello CG, Di Cagno R, De Angelis M. How the sourdough may affect the functional features of leavened baked goods. Food Microbiol 2013; 37:30-40. [PMID: 24230470 DOI: 10.1016/j.fm.2013.04.012] [Citation(s) in RCA: 227] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 03/13/2013] [Accepted: 04/09/2013] [Indexed: 02/06/2023]
Abstract
Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life properties of leavened baked goods. Acidification, proteolysis and activation of a number of enzymes as well as the synthesis of microbial metabolites cause several changes during sourdough fermentation, which affect the dough and baked good matrix, and influence the nutritional/functional quality. Currently, the literature is particularly rich of results, which show how the sourdough fermentation may affect the functional features of leavened baked goods. In the form of pre-treating raw materials, fermentation through sourdough may stabilize or to increase the functional value of bran fractions and wheat germ. Sourdough fermentation may decrease the glycaemic response of baked goods, improve the properties and bioavailability of dietary fibre complex and phytochemicals, and may increase the uptake of minerals. Microbial metabolism during sourdough fermentation may also produce new nutritionally active compounds, such as peptides and amino acid derivatives (e.g., γ-amino butyric acid) with various functionalities, and potentially prebiotic exo-polysaccharides. The wheat flour digested via fungal proteases and selected sourdough lactobacilli has been demonstrated to be probably safe for celiac patients.
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Affiliation(s)
- Marco Gobbetti
- Department of Soil, Plant and Food science, University of Bari, Italy.
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Chlopicka J, Pasko P, Gorinstein S, Jedryas A, Zagrodzki P. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.11.009] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1691-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Banu I, Vasilean I, Aprodu I. Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures. FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.617251] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Page GLJ, Laight D, Cummings MH. Thiamine deficiency in diabetes mellitus and the impact of thiamine replacement on glucose metabolism and vascular disease. Int J Clin Pract 2011; 65:684-90. [PMID: 21564442 DOI: 10.1111/j.1742-1241.2011.02680.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Despite the targeting of traditional risk factors for cardiovascular disease, disease burden has not been completely eliminated. Thiamine is an essential cofactor in carbohydrate metabolism and individuals with diabetes are thiamine deficient. The pathophysiology of recognised complications of thiamine deficiency is similar to that underlying atherosclerosis and the metabolic syndrome, namely oxidative stress, inflammation and endothelial dysfunction. This review examines the mechanisms by which thiamine deficiency occurs in individuals with diabetes, how this deficiency leads to hyperglycaemic-induced damage, and the effect of thiamine replacement on vascular disease, endothelial function and oxidative stress. Thiamine administration can prevent the formation of harmful by-products of glucose metabolism, reduce oxidative stress and improve endothelial function. The potential benefit of long-term replacement in those with diabetes is not yet known but may reduce cardiovascular risk and angiopathic complications.
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Affiliation(s)
- G L J Page
- Academic Department of Diabetes and Endocrinology, Queen Alexandra Hospital, Portsmouth, UK.
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Angioloni A, Collar C. Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.10.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Delgado-Andrade C, Conde-Aguilera JA, Haro A, Pastoriza de la Cueva S, Rufián-Henares JÁ. A combined procedure to evaluate the global antioxidant response of bread. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.05.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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BANU I, VASILEAN I, APRODU I. Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.571] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Martinez-Villaluenga C, Horszwald A, Frias J, Piskula M, Vidal-Valverde C, Zieliński H. Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1146-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol 2009; 26:693-9. [PMID: 19747602 DOI: 10.1016/j.fm.2009.07.011] [Citation(s) in RCA: 290] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2009] [Revised: 07/14/2009] [Accepted: 07/14/2009] [Indexed: 11/17/2022]
Abstract
Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard starch digestibility leading to low glycemic responses, modulate levels and bioaccessibility of bioactive compounds, and improve mineral bioavailability. Cereal fermentation may produce non-digestible polysaccharides, or modify accessibility of the grain fibre complex to gut microbiota. It has also been suggested that degradation of gluten may render bread better suitable for celiac persons. The changes in cereal matrix potentially leading to improved nutritional quality are numerous. They include acid production, suggested to retard starch digestibility, and to adjust pH to a range which favours the action of certain endogenous enzymes, thus changing the bioavailability pattern of minerals and phytochemicals. This is especially beneficial in products rich in bran to deliver minerals and potentially protective compounds in the blood circulation. The action of enzymes during fermentation also causes hydrolysis and solubilisation of grain macromolecules, such as proteins and cell wall polysaccharides. This changes product texture, which may affect nutrient and non-nutrient absorption. New bioactive compounds, such as prebiotic oligosaccharides or other metabolites, may also be formed in cereal fermentations.
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