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De Caro S, Venezia A, Di Stasio L, Danzi D, Pignone D, Mamone G, Iacomino G. Tritordeum: Promising Cultivars to Improve Health. Foods 2024; 13:661. [PMID: 38472773 DOI: 10.3390/foods13050661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Tritordeum is an amphiploides species resulting from the hybridization between durum wheat (T. durum) and wild barley (H. chilense). This new cereal is considered a natural crop as it is obtained by traditional breeding techniques. Given its appreciable organoleptic characteristics, agronomic features, presence of interesting components, and good technological properties, Tritordeum is of promising interest for the development of health-oriented foods. In this study, we evaluated two registered Tritordeum cultivars, Bulel and Aucan. T. durum (Provenzal) was employed as the positive control. The extracted proteins were digested by gastric/pancreatic proteases, and their biological effects on Caco-2 differentiated on transwell inserts were determined. Changes in cell viability, monolayer permeability, organization of F-actin microfilaments, and ER stress triggered by protein-digested samples (DPs) were inspected. Our results showed that exposure to Provenzal-DPs promptly disrupted the tight junction barrier. Conversely, Aucan-DPs did not enhance monolayer permeability, whereas Bulel-DPs exerted only slight effects. Provental-DPs-induced toxicity was also confirmed by changes in cell viability and by the deep reorganization of the enterocyte cytoskeleton. In contrast, Aucan-DPs and Bulel-DPs did not affect monolayer viability and cytoskeleton structure. Overall, our findings suggest that both Tritordeum cultivars could be potential candidates for mitigating the toxicity of wheat flour.
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Affiliation(s)
- Salvatore De Caro
- Institute of Food Science, National Research Council (ISA-CNR), 83100 Avellino, Italy
| | - Antonella Venezia
- Institute of Food Science, National Research Council (ISA-CNR), 83100 Avellino, Italy
- LILT-Istituto Nazionale Tumori IRCCS, Fondazione G. Pascale, 80131 Napoli, Italy
| | - Luigia Di Stasio
- Institute of Food Science, National Research Council (ISA-CNR), 83100 Avellino, Italy
| | - Donatella Danzi
- Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR), 75012 Metaponto, Italy
| | - Domenico Pignone
- Institute of Bioethics for Veterinary and Food, 00054 Fiumicino, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council (ISA-CNR), 83100 Avellino, Italy
| | - Giuseppe Iacomino
- Institute of Food Science, National Research Council (ISA-CNR), 83100 Avellino, Italy
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Safdar LB, Foulkes MJ, Kleiner FH, Searle IR, Bhosale RA, Fisk ID, Boden SA. Challenges facing sustainable protein production: Opportunities for cereals. PLANT COMMUNICATIONS 2023; 4:100716. [PMID: 37710958 PMCID: PMC10721536 DOI: 10.1016/j.xplc.2023.100716] [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: 04/19/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 09/16/2023]
Abstract
Rising demands for protein worldwide are likely to drive increases in livestock production, as meat provides ∼40% of dietary protein. This will come at a significant environmental cost, and a shift toward plant-based protein sources would therefore provide major benefits. While legumes provide substantial amounts of plant-based protein, cereals are the major constituents of global foods, with wheat alone accounting for 15-20% of the required dietary protein intake. Improvement of protein content in wheat is limited by phenotyping challenges, lack of genetic potential of modern germplasms, negative yield trade-offs, and environmental costs of nitrogen fertilizers. Presenting wheat as a case study, we discuss how increasing protein content in cereals through a revised breeding strategy combined with robust phenotyping could ensure a sustainable protein supply while minimizing the environmental impact of nitrogen fertilizer.
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Affiliation(s)
- Luqman B Safdar
- School of Agriculture, Food and Wine, Waite Research Institute, University of Adelaide, Glen Osmond, SA 5064, Australia; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - M John Foulkes
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Friedrich H Kleiner
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK; Faculty of Applied Science, Kavli Institute of Nanoscience, Delft University of Technology, van der Maasweg 9, 2629 HZ Delft, the Netherlands
| | - Iain R Searle
- School of Biological Sciences, University of Adelaide, Adelaide, SA 5005, Australia
| | - Rahul A Bhosale
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Ian D Fisk
- School of Agriculture, Food and Wine, Waite Research Institute, University of Adelaide, Glen Osmond, SA 5064, Australia; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
| | - Scott A Boden
- School of Agriculture, Food and Wine, Waite Research Institute, University of Adelaide, Glen Osmond, SA 5064, Australia.
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3
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Arora R, Chandel AK. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome. Food Res Int 2023; 173:113425. [PMID: 37803764 DOI: 10.1016/j.foodres.2023.113425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable bowel syndrome (IBS). Therefore, sourdough technology can be exploited for reduction of FODMAPs in various foods to alleviate the symptoms of IBS. Several microorganisms viz. Pichia fermentans, Lactobacillus fetmentum, Saccharomyces cerevisiae, Torulaspora delbrueckii, Kluyveromyces marxianus etc. have been identified for the production of low FODMAP type II sourdough fermented products. However, more research on regulation of end-product and volatilome profile is required for maximal exploitation of FODMAP-reducing microorganisms. Therefore, the present review is focused on utilisation of lactic acid bacteria and yeasts, alone and in synergy, for the production of low FODMAP sourdough foods. Moreover, the microbial bioprocessing of cereal and non-cereal based low FODMAP fermented sourdough products along with their nutritional and therapeutic benefits have been elaborated. The challenges and future prospects for the production of sourdough fermented low FODMAP foods, thereby, bringing out positive alterations in gut microbiome, have also been discussed.
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Affiliation(s)
- Richa Arora
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo, Lorena SP 12.602-810, Brazil.
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4
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Zhang J, Li C, Li L, Xi Y, Wang J, Mao X, Jing R. RING finger E3 ubiquitin ligase gene TaAIRP2-1B controls spike length in wheat. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:5014-5025. [PMID: 37310852 DOI: 10.1093/jxb/erad226] [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: 10/24/2022] [Accepted: 06/11/2023] [Indexed: 06/15/2023]
Abstract
E3 ubiquitin ligase genes play important roles in the regulation of plant development. They have been well studied in plants, but have not been sufficiently investigated in wheat. Here, we identified a highly expressed RING finger E3 ubiquitin ligase gene TaAIRP2-1B (ABA-insensitive RING protein 2) in wheat spike. Sequence polymorphism and association analysis showed that TaAIRP2-1B is significantly associated with spike length under various conditions. The genotype with haplotype Hap-1B-1 of TaAIRP2-1B has a longer spike than that of Hap-1B-2, and was positively selected in the process of wheat breeding in China. Moreover, the TaAIRP2-1B-overexpressing rice lines have longer panicles compared with wild-type plants. The expression levels of TaAIRP2-1B in Hap-1B-1 accessions were higher than in Hap-1B-2 accessions. Further study revealed that the expression of TaAIRP2-1B was negatively regulated by TaERF3 (ethylene-responsive factor 3) via binding to the Hap-1B-2 promoter, but not via binding of Hap-1B-1. Additionally, several candidate genes interacting with TaAIRP2-1B were obtained by screening the cDNA library of wheat in yeast cells. It was found that TaAIRP2-1B interacted with TaHIPP3 (heavy metal-associated isoprenylated protein 3) and promoted TaHIPP3 degradation. Our study demonstrates that TaAIRP2-1B controls spike length, and the haplotype Hap-1B-1 of TaAIRP2-1B is a favorable natural variation for spike length enhancement in wheat. This work also provides genetic resources and functional markers for wheat molecular breeding.
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Affiliation(s)
- Jialing Zhang
- National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Chaonan Li
- National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Long Li
- National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yajun Xi
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Jingyi Wang
- National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xinguo Mao
- National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ruilian Jing
- National Key Facility for Crop Gene Resources and Genetic Improvement/Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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6
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Zhang L, Wang K, Han Y, Yan L, Zheng Y, Bi Z, Zhang X, Zhang X, Min D. Genome-wide analysis of the VQ motif-containing gene family and expression profiles during phytohormones and abiotic stresses in wheat (Triticum aestivum L.). BMC Genomics 2022; 23:292. [PMID: 35410124 PMCID: PMC8996428 DOI: 10.1186/s12864-022-08519-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 03/29/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND VQ motif-containing (VQ) proteins are cofactors of transcriptional regulation that are widely involved in plant growth and development and respond to various stresses. The VQ gene family has been identified and characterized for many plants, but there is little research on VQ gene family proteins in wheat (Triticum aestivum L.). RESULTS In this study, 113 TaVQ genes (40 homoeologous groups) were identified in the wheat genome. TaVQ proteins all contain the conserved motif FxxhVQxhTG, and most of the TaVQ genes do not contain introns. Phylogenetic analysis demonstrated that TaVQ proteins can be divided into 8 subgroups (I-VIII). The chromosomal location mapping analysis indicated that TaVQ genes are disproportionally distributed on 21 wheat chromosomes. Gene duplication analysis revealed that segmental duplication significantly contributes to the expansion of the TaVQ gene family. Gene expression analysis demonstrated that the expression pattern of TaVQ genes varies in different tissues. The results of quantitative real-time PCR (qRT-PCR) found that TaVQ genes displayed different expression levels under different phytohormones and abiotic stresses. The cis-elements analysis of the promoter region demonstrated that stress responses, hormone responses, growth and development, and WRKY binding elements are all widely distributed. Additionally, a potential regulatory network between TaVQ proteins and WRKY transcription factors was visualized. CONCLUSION This study systematically analyzed the wheat TaVQ gene family, providing a reference for further functional characterization of TaVQ genes in wheat.
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Affiliation(s)
- Lili Zhang
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China
| | - Keke Wang
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China
| | - Yuxuan Han
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China
| | - Luyu Yan
- College of Life Sciences, Northwest A&F University, Yangling, Shaanxi, China
| | - Yan Zheng
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China
| | - Zhenzhen Bi
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China
| | - Xin Zhang
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China
| | - Xiaohong Zhang
- College of Life Sciences, Northwest A&F University, Yangling, Shaanxi, China.
| | - Donghong Min
- College of Agronomy, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Shaanxi, Yangling, China.
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Biogenic Phytochemicals Modulating Obesity: From Molecular Mechanism to Preventive and Therapeutic Approaches. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:6852276. [PMID: 35388304 PMCID: PMC8977300 DOI: 10.1155/2022/6852276] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Accepted: 03/05/2022] [Indexed: 02/06/2023]
Abstract
The incidence of obesity and over bodyweight is emerging as a major health concern. Obesity is a complex metabolic disease with multiple pathophysiological clinical conditions as comorbidities are associated with obesity such as diabetes, hypertension, cardiovascular disorders, sleep apnea, osteoarthritis, some cancers, and inflammation-based clinical conditions. In obese individuals, adipocyte cells increased the expression of leptin, angiotensin, adipocytokines, plasminogen activators, and C-reactive protein. Currently, options for treatment and lifestyle behaviors interventions are limited, and keeping a healthy lifestyle is challenging. Various types of phytochemicals have been investigated for antiobesity potential. Here, we discuss pathophysiology and signaling pathways in obesity, epigenetic regulations, regulatory mechanism, functional ingredients in natural antiobesity products, and therapeutic application of phytochemicals in obesity.
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8
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Kniese J, Race AM, Schmidt H. Classification of cereal flour species using Raman spectroscopy in combination with spectra quality control and multivariate statistical analysis. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Armour M, Middleton A, Lim S, Sinclair J, Varjabedian D, Smith CA. Dietary Practices of Women with Endometriosis: A Cross-Sectional Survey. J Altern Complement Med 2021; 27:771-777. [PMID: 34161144 DOI: 10.1089/acm.2021.0068] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Background: Endometriosis causes deleterious effects on the lives of sufferers across multiple domains impacting quality of life. Commonly utilized pharmaceutical interventions offer suboptimal efficacy in addition to potentially intolerable side effects for many women. There is some evidence for dietary therapies reducing endometriosis symptoms, but little data on dietary preferences/strategies used, and their impact, in a community setting. Methods: A cross-sectional online survey was conducted between October and December 2017 to investigate the self-management strategies employed by women with endometriosis. Participants were aged 18-45 years, living in Australia, and had a surgically confirmed diagnosis of endometriosis. Results: Four hundred eighty-four responses were included for analysis, with 76% of women reporting the use of general self-management strategies within the last 6 months. Of these, 44% of respondents reported using dietary strategies for symptom management. Reducing or eliminating gluten, reducing or eliminating dairy, and the low-fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) diet were the most commonly reported dietary strategies utilized. Respondents reported a 6.4/10 effectiveness score for reduction in pelvic pain with dietary changes, with no difference in pain reduction between the various diets used. Furthermore, women self-reported significant improvements in comorbidities such as gastrointestinal (GI) disturbance (39%), nausea and vomiting (15%), and fatigue (15%). Conclusions: Dietary modifications are a very common self-management strategy employed by people with endometriosis, with the greatest benefit reported on GI symptoms. Reducing or eliminating gluten, dairy, or FODMAPs or a combination of these was the most common strategy. No single diet appeared to provide greater self-reported benefits than others.
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Affiliation(s)
- Mike Armour
- NICM Health Research Institute, Western Sydney University, Penrith, Australia.,Translational Health Research Institute, Western Sydney University, Penrith, Australia
| | | | - Siew Lim
- Monash Centre for Health Research and Implementation, Monash University, Victoria, Australia
| | - Justin Sinclair
- NICM Health Research Institute, Western Sydney University, Penrith, Australia
| | - David Varjabedian
- NICM Health Research Institute, Western Sydney University, Penrith, Australia
| | - Caroline A Smith
- NICM Health Research Institute, Western Sydney University, Penrith, Australia.,Translational Health Research Institute, Western Sydney University, Penrith, Australia
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Chen F, Ma Z, Yang Y, Tan B, Ren L, Liu X, Bian X, Wang B, Guo X, Yang J, Zhang N. Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Zhan‐qian Ma
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Bin Tan
- Academy of Science National Food and Strategic Reserves Administration Beijing100037China
| | - Li‐kun Ren
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Xiao‐fei Liu
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Bing Wang
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Xiao‐xue Guo
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Jing Yang
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin150076China
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11
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Dulka OS, Prybylskiy VL, Кuts AM, Oliinyk SI, Dong NP, Vitriak OP. THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i4.1892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeliac disease. The paper presents the results of theoretical and experimental research on developing a technology of a fermented soft drink based on rice as a gluten-free raw material. The domestic cultivars of husked and unhusked rice described in the paper are Agat, Prestizh, and Premium. Their physical, biological, and physicochemical parameters have been studied, and their amino acid and vitamin composition, the content of macronutrients and trace elements have been determined. According to the research results, it is practical to use rice of the Agat variety in the technology of fermented beverages. Compared with the samples of Premium and Prestizh, the extractivity of Agat is higher by 2–5%, and as to the soundness of its kernels and the husk content, it exceeds them, respectively, by 2.5 and 5.5%. The fat content, which reduces the amount of esters formed during fermentation and adversely affects the foam retention of a drink, was lower in Agat by 28–37%. The content of protein compounds, vitamins, macronutrients and trace elements in grain is essential for the technology of fermented beverages. It has been established that Agat is higher in amino acids than other varieties are: by 5.7% (husked) and by 18% (unhusked). The highest content of vitamins has been found in Agat rice (on average, by 9.4% more of them). Compared with the other cultivars, unhusked Agat rice is higher in the macronutrients and trace elements that are vital for yeast activity: calcium – by 28%, magnesium – by 24%, iron – by 10–18%, copper – by 16.6%. The optimal initial concentration of yeast cells in the wort is 3–5 million/cm3. When using husked rice, the acidity of the wort at the end of fermentation was higher by 7.6% than it was in the wort made with unhusked rice. When comparing different varieties of rice, the acidity values of the fermented wort did not differ significantly. All samples had high sensory qualities characteristic of fermented beverages.
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12
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Shewry PR, Hassall KL, Grausgruber H, Andersson AAM, Lampi A, Piironen V, Rakszegi M, Ward JL, Lovegrove A. Do modern types of wheat have lower quality for human health? NUTR BULL 2020; 45:362-373. [PMID: 33380903 PMCID: PMC7756780 DOI: 10.1111/nbu.12461] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 01/17/2023]
Abstract
Wheat is the major staple food in Western Europe and an important source of energy, protein, dietary fibre, minerals, B vitamins and phytochemicals. Plant breeders have been immensely successful in increasing yields to feed the growing global population. However, concerns have been expressed that the focus on increasing yield and processing quality has resulted in reduced contents of components that contribute to human health and increases in adverse reactions. We review the evidence for this, based largely on studies in our own laboratories of sets of wheats bred and grown between the 18th century and modern times. With the exception of decreased contents of mineral micronutrients, there is no clear evidence that intensive breeding has resulted in decreases in beneficial components or increases in proteins which trigger adverse responses. In fact, a recent study of historic and modern wheats from the UK showed increases in the contents of dietary fibre components and a decreased content of asparagine in white flour, indicating increased benefits for health.
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Affiliation(s)
- P. R. Shewry
- Plant Science DepartmentRothamsted ResearchHarpendenUK
| | - K. L. Hassall
- Computational and Analytical Sciences DepartmentRothamsted ResearchHarpendenUK
| | - H. Grausgruber
- Department of Crop SciencesUniversity of Natural Resources and Life Sciences ViennaTulln an der DonauAustria
| | - A. A. M Andersson
- Department of Molecular SciencesSwedish University of Agricultural SciencesUppsalaSweden
| | - A.‐M. Lampi
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - V. Piironen
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - M. Rakszegi
- Agricultural InstituteCentre for Agricultural ResearchMartonvásárHungary
| | - J. L. Ward
- Computational and Analytical Sciences DepartmentRothamsted ResearchHarpendenUK
| | - A. Lovegrove
- Plant Science DepartmentRothamsted ResearchHarpendenUK
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13
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Pronin D, Börner A, Weber H, Scherf KA. Wheat ( Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13247-13256. [PMID: 32648759 DOI: 10.1021/acs.jafc.0c02815] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Epidemiologic studies suggest an increasing prevalence of celiac disease and non-celiac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat protein composition are discussed as a potential cause. The goals of breeding toward increased yield and resistance might have inadvertently contributed to a higher immunostimulatory potential of modern wheat cultivars compared to old wheat cultivars. Therefore, agronomic characteristics, protein content, and gluten composition of 60 German winter wheat cultivars first registered between 1891 and 2010 grown in 3 years were analyzed. While plant height and spike density decreased over time, yield and harvest index increased. The protein and gliadin contents showed a decreasing trend, whereas glutenin contents increased, but there were no changes in albumin/globulin and gluten contents. Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat.
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Affiliation(s)
- Darina Pronin
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Andreas Börner
- Genebank Department, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstraße 3, 06466 Seeland/OT Gatersleben, Germany
| | - Hans Weber
- Department of Molecular Genetics, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstraße 3, 06466 Seeland/OT Gatersleben, Germany
| | - Katharina Anne Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany
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14
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Processing in the food chain: do cereals have to be processed to add value to the human diet? Nutr Res Rev 2020; 34:159-173. [PMID: 32854794 DOI: 10.1017/s0954422420000207] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
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15
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Affiliation(s)
| | - A. Spiro
- British Nutrition Foundation London UK
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16
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Costa-Font M, Revoredo-Giha C. Importance of Health Claims in the Adoption of New Breakfast Cereal Products in the UK. Nutrients 2019; 11:nu11123076. [PMID: 31861098 PMCID: PMC6950165 DOI: 10.3390/nu11123076] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 12/17/2022] Open
Abstract
Regular breakfast consumption has the potential to prevent the prevalence of NCDs and to improve the nutritional profile of diets. Given consumers' interest in improving their diets, food suppliers are interested in introducing new cereal products making different health claims to capture consumers' attention. The purpose of this study is threefold: first, it aims to understand whether UK food suppliers are working to increase the availability of breakfast cereals with healthy and nutritious attributes; second, it explores which companies are leading the launch of these products; and third, it assesses to what extent health and nutrition claims made by breakfast cereals have an impact on their market success. The study employs an assembled database combining data from Mintel Global New Products Database (GNPD) and Kantar Worldpanel Dataset (KWDS) for the UK. A hazard-based duration model was used to analyse the success of the new products launched in the UK market in 2011 following them up to 2015. Our results reveal that UK suppliers broadened the number of breakfast cereals on offer in the period 2000 to 2018, with a particular focus on multigrain cereals, porridge and granola. Health and nutrition claims were added to 27% of these products. Although consumers welcome healthy alternatives such as muesli, the impact of positional claims on the success of newly developed breakfast cereals is claim-specific. No clear pattern regarding the impact of health and nutrition claims is identified. However, other elements such as celiac-friendly ingredients and UK origin do have a positive impact on the success of breakfast cereals.
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17
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Larramendi C. Wheat and exercise: An explosive combination. Rev Clin Esp 2019. [DOI: 10.1016/j.rceng.2019.03.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Trigo y ejercicio: Una combinación explosiva. Rev Clin Esp 2019; 219:198-199. [DOI: 10.1016/j.rce.2019.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 03/21/2019] [Indexed: 11/19/2022]
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19
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Scherf KA. Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Shi G, Ma H, Chen Y, Liu H, Song G, Cai Q, Lou L, Rengel Z. Low arsenate influx rate and high phosphorus concentration in wheat (Triticum aestivum L.): A mechanism for arsenate tolerance in wheat plants. CHEMOSPHERE 2019; 214:94-102. [PMID: 30261421 DOI: 10.1016/j.chemosphere.2018.09.090] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/04/2018] [Accepted: 09/16/2018] [Indexed: 06/08/2023]
Abstract
Two wheat (Triticum aestivum L.) cultivars differing in arsenic (As)-tolerance were used to investigate the effects of phosphorus (P) concentration and nutrient solution pH on As(V) toxicity and As(V) uptake kinetics, and to illustrate the mechanism of As(V) tolerance in wheat seedlings. Low pH and low phosphate concentration enhanced wheat uptake of As, resulting in high As toxicity. The As(V)-tolerant cultivar MM45 exhibited higher relative root elongation than non-tolerant cultivar HM29 in all treatments, except that no genotypic difference was recorded for the solution P at 100 μmol L-1 or greater. Wheat seedling As(V) tolerance was positively correlated with P concentration in roots and shoots. In short-term (30 min) As(V)-uptake kinetics experiments, the maximum influx rate (Vmax) of As(V) increased with decreasing solution pH (from 7.0 to 6.0). Compared with HM29, although MM45 had lower Vmax, its Michaelis-Menten constant (Km) did not exceed that of HM29 in all treatments. The Vmax values of both cultivars were not significantly affected by phosphate treatments, except for HM29 which had significantly higher Vmax value in the presence of phosphate at pH 7.0. The Km values of the two cultivars increased by 9- to 20-fold when phosphate was present as opposed to absent from the uptake solution. This study showed that the Vmax values are mainly increased by high pH and As(V) uptake Km is mainly increased by phosphate presence. Decreased As(V) influx rates during early stages and increased P concentration in plant tissues are associated with increased As tolerance in wheat seedlings.
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Affiliation(s)
- Gaoling Shi
- Provincial Key Laboratory of Agrobiology, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, PR China; The UWA Institute of Agriculture, and UWA School of Agriculture and Environment, The University of Western Australia, Perth, WA 6009, Australia.
| | - Hongxiang Ma
- Provincial Key Laboratory of Agrobiology, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Yinglong Chen
- The UWA Institute of Agriculture, and UWA School of Agriculture and Environment, The University of Western Australia, Perth, WA 6009, Australia; Institute of Soil and Water Conservation, Northwest A&F University, and Chinese Academy of Sciences, Yangling, Shaanxi 712100, PR China
| | - Huan Liu
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Guicheng Song
- Provincial Key Laboratory of Agrobiology, Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Qingsheng Cai
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Laiqing Lou
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zed Rengel
- The UWA Institute of Agriculture, and UWA School of Agriculture and Environment, The University of Western Australia, Perth, WA 6009, Australia
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21
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Silletti S, Morello L, Gavazzi F, Gianì S, Braglia L, Breviario D. Untargeted DNA-based methods for the authentication of wheat species and related cereals in food products. Food Chem 2019; 271:410-418. [DOI: 10.1016/j.foodchem.2018.07.178] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 07/02/2018] [Accepted: 07/25/2018] [Indexed: 11/15/2022]
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22
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Affiliation(s)
- E. Robinson
- British Nutrition Foundation; London UK
- Marks and Spencer PLC; London UK
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23
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Gupta S, Schaffer G, Saps M. Pediatric irritable bowel syndrome and other functional abdominal pain disorders: an update of non-pharmacological treatments. Expert Rev Gastroenterol Hepatol 2018; 12:447-456. [PMID: 29633902 DOI: 10.1080/17474124.2018.1462699] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Functional abdominal pain disorders, including irritable bowel syndrome, are common in children and treatment can often be difficult. Pharmacological therapies and complementary treatments are widely used, despite the limited data in pediatrics. Areas covered: This review provides an overview of the available data for the use of diet, probiotics, percutaneous electrical nerve stimulation, and psychosocial interventions, including hypnotherapy, yoga, cognitive and behavioral therapy, and mind-body interventions for the treatment of functional abdominal pain disorders in children. The literature review included a PubMed search by each therapy, children, abdominal pain, and irritable bowel syndrome. Relevant articles to this review are discussed. Expert commentary: The decision on the use of pharmacological and complementary therapies should be based on clinical findings, evidence, availability, and in-depth discussion with the patient and family. The physician should provide education on the different interventions and their role on the treatment in an empathetic and warm manner providing ample time for the family to ask questions.
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Affiliation(s)
- Shivani Gupta
- a Department of Pediatrics , Nationwide Children's Hospital , Columbus , Ohio , USA
| | | | - Miguel Saps
- c Department of Gastroenterology, Hepatology and Nutrition , University of Miami Miller School of Medicine , Miami , Florida , USA
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24
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Abstract
A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication. Critically appraises the health benefits of ancient wheats in relationship to grain composition. Includes human intervention trials and in vitro studies. Included metabolic and adverse effects. Makes recommendations for future work.
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Affiliation(s)
- Peter R Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.,School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK
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25
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Munday HS, Bagley L. The contribution of food science to nutrition science through reformulation in the last 50 years and into the future. NUTR BULL 2017. [DOI: 10.1111/nbu.12286] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Cao W, Watson D, Bakke M, Panda R, Bedford B, Kande PS, Jackson LS, Garber EAE. Detection of Gluten during the Fermentation Process To Produce Soy Sauce. J Food Prot 2017; 80:799-808. [PMID: 28371594 DOI: 10.4315/0362-028x.jfp-16-483] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Accepted: 01/11/2017] [Indexed: 12/28/2022]
Abstract
Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.
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Affiliation(s)
- Wanying Cao
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Damien Watson
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20740
| | - Mikio Bakke
- Kikkoman USA R&D Laboratory, Inc., 505 South Rosa Road, Madison, Wisconsin 53719
| | - Rakhi Panda
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Binaifer Bedford
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland 20740
| | - Parnavi S Kande
- Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501
| | - Lauren S Jackson
- U.S. Food and Drug Administration, Division of Food Processing Science and Technology, Office of Food Safety, Center for Food Safety and Applied Nutrition, 6502 South Archer Road, Bedford Park, Illinois 60501, USA
| | - Eric A E Garber
- U.S. Food and Drug Administration, Division of Bioanalytical Chemistry, Office of Regulatory Science, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740
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