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de Graaf MC, Timmers E, Bonekamp B, van Rooy G, Witteman BJ, Shewry PR, Lovegrove A, America AH, Gilissen LJ, Keszthelyi D, Brouns FJ, Jonkers DMAE. Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter? Am J Clin Nutr 2024; 119:896-907. [PMID: 38373694 DOI: 10.1016/j.ajcnut.2024.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/21/2024] Open
Abstract
BACKGROUND Many individuals reduce their bread intake because they believe wheat causes their gastrointestinal (GI) symptoms. Different wheat species and processing methods may affect these responses. OBJECTIVES We investigated the effects of 6 different bread types (prepared from 3 wheat species and 2 fermentation conditions) on GI symptoms in individuals with self-reported noncoeliac wheat sensitivity (NCWS). METHODS Two parallel, randomized, double-blind, crossover, multicenter studies were conducted. NCWS individuals, in whom coeliac disease and wheat allergy were ruled out, received 5 slices of yeast fermented (YF) (study A, n = 20) or sourdough fermented (SF) (study B, n = 20) bread made of bread wheat, spelt, or emmer in a randomized order on 3 separate test days. Each test day was preceded by a run-in period of 3 d of a symptom-free diet and separated by a wash-out period of ≥7 d. GI symptoms were evaluated by change in symptom score (test day minus average of the 3-d run-in period) on a 0-100 mm visual analogue scale (ΔVAS), comparing medians using the Friedman test. Responders were defined as an increase in ΔVAS of ≥15 mm for overall GI symptoms, abdominal discomfort, abdominal pain, bloating, and/or flatulence. RESULTS GI symptoms did not differ significantly between breads of different grains [YF bread wheat median ΔVAS 10.4 mm (IQR 0.0-17.8 mm), spelt 4.9 mm (-7.6 to 9.4 mm), emmer 11.0 mm (0.0-21.3 mm), P = 0.267; SF bread wheat 10.5 mm (-3.1 to 31.5 mm), spelt 11.3 mm (0.0-15.3 mm), emmer 4.0 mm (-2.9 to 9.3 mm), P = 0.144]. The number of responders was also comparable for both YF (6 to wheat, 5 to spelt, and 7 to emmer, P = 0.761) and SF breads (9 to wheat, 7 to spelt, and 8 to emmer, P = 0.761). CONCLUSIONS The majority of NCWS individuals experienced some GI symptoms for ≥1 of the breads, but on a group level, no differences were found between different grains for either YF or SF breads. CLINICAL TRIAL REGISTRY clinicaltrials.gov, NCT04084470 (https://classic. CLINICALTRIALS gov/ct2/show/NCT04084470).
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Affiliation(s)
- Marlijne Cg de Graaf
- Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands
| | - Emma Timmers
- Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands
| | - Bo Bonekamp
- Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands
| | - Gonny van Rooy
- Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands
| | - Ben Jm Witteman
- Division Gastroenterology-Hepatology, Gelderse Vallei Hospital, Ede, The Netherlands; Division of Human Nutrition, Wageningen University & Research, Wageningen, The Netherlands
| | | | | | - Antoine Hp America
- Business Unit Bioscience, Plant Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Luud Jwj Gilissen
- Plant Breeding, Wageningen University & Research, Wageningen, The Netherlands
| | - Daniel Keszthelyi
- Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands
| | - Fred Jph Brouns
- NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands; Department of Human Biology, Maastricht University, Maastricht, The Netherlands
| | - Daisy M A E Jonkers
- Department of Gastroenterology-Hepatology, Maastricht University Medical Center+, Maastricht, The Netherlands; NUTRIM School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, The Netherlands.
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2
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Shewry PR, Joy EJM, De La Revilla LS, Hansen A, Brennan J, Lovegrove A. Increasing fibre in white flour and bread: Implications for health and processing. NUTR BULL 2023; 48:587-593. [PMID: 37904716 PMCID: PMC10947016 DOI: 10.1111/nbu.12648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 10/05/2023] [Accepted: 10/17/2023] [Indexed: 11/01/2023]
Abstract
Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre-rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, in vitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.
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Affiliation(s)
| | - Edward J. M. Joy
- Rothamsted ResearchHarpendenUK
- London School of Hygiene & Tropical MedicineLondonUK
| | | | - Annalene Hansen
- Rothamsted ResearchHarpendenUK
- Aberystwyth University, PenglaisAberystwythUK
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3
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Shewry PR, Brouns F, Dunn J, Hood J, Burridge AJ, America AHP, Gilissen L, Proos-Huijsmans ZAM, van Straaten JP, Jonkers D, Lazzeri PA, Ward JL, Lovegrove A. Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trials. Food Chem 2023; 423:136312. [PMID: 37182491 DOI: 10.1016/j.foodchem.2023.136312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/16/2023]
Abstract
Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and β-glucan, with significantly lower contents in durum wheat.
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Affiliation(s)
- Peter R Shewry
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK.
| | - Fred Brouns
- Department of Human Biology, Faculty of Health, Medicine and Life Sciences, School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University, Maastricht, Netherlands
| | - Jack Dunn
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Jessica Hood
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Amanda J Burridge
- Life Sciences, University of Bristol, 24 Tyndall Avenue, Bristol BS8 1TQ, UK
| | - Antoine H P America
- BU Bioscience, Plant Sciences Group, Wageningen University & Research, Netherlands
| | - Luud Gilissen
- Plant Breeding, Wageningen University & Research, Wageningen, PoBox 16, 6700AA Wageningen, Netherlands
| | - Zsuzsan A M Proos-Huijsmans
- Nederlands Bakkerij Centrum, Agro Business Park 75-83, 6708 PV Wageningen, Postbus 360, 6700 AJ Wageningen, Netherlands
| | - Jan Philip van Straaten
- Nederlands Bakkerij Centrum, Agro Business Park 75-83, 6708 PV Wageningen, Postbus 360, 6700 AJ Wageningen, Netherlands
| | - Daisy Jonkers
- Division of Gastroenterology-Hepatology, Department of Internal Medicine and School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre, Maastricht, Netherlands
| | - Paul A Lazzeri
- Vivagran SL, Calle Calabria 35, SA2, 08015 Barcelona, Spain
| | - Jane L Ward
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
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4
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Baenziger PS, Frels K, Greenspan S, Jones J, Lovegrove A, Rose D, Shewry P, Wallace R. A stealth health approach to dietary fibre. Nat Food 2023; 4:5-6. [PMID: 37118563 DOI: 10.1038/s43016-022-00674-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/30/2023]
Affiliation(s)
| | | | - Steve Greenspan
- Foundation for Innovation in Healthy Food, Wilmington, DE, USA
| | - Julie Jones
- College of St. Catherine, Emeritus, St. Paul, MN, USA
| | | | - Devin Rose
- University of Nebraska-Lincoln, Lincoln, NE, USA
| | | | - Rod Wallace
- Foundation for Innovation in Healthy Food, Wilmington, DE, USA
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5
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Fahy B, Gonzalez O, Savva GM, Ahn-Jarvis JH, Warren FJ, Dunn J, Lovegrove A, Hazard BA. Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat. Sci Rep 2022; 12:10806. [PMID: 35752653 PMCID: PMC9233681 DOI: 10.1038/s41598-022-14995-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 06/16/2022] [Indexed: 11/30/2022] Open
Abstract
Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to starch and grain properties, we developed wheat ssIIIa mutants in the elite cultivar Cadenza using in silico TILLING in a mutagenized population. SSIIIa protein was undetectable by immunoblot analysis in triple ssIIIa mutants carrying mutations in each homoeologous copy of ssIIIa (A, B and D). Loss of SSIIIa in triple mutants led to significant changes in starch phenotype including smaller A-type granules and altered granule morphology. Starch chain-length distributions of double and triple mutants indicated greater levels of amylose than sibling controls (33.8% of starch in triple mutants, and 29.3% in double mutants vs. 25.5% in sibling controls) and fewer long amylopectin chains. Wholemeal flour of triple mutants had more resistant starch (6.0% vs. 2.9% in sibling controls) and greater levels of non-starch polysaccharides; the grains appeared shrunken and weighed ~ 11% less than the sibling control which was partially explained by loss in starch content. Interestingly, our study revealed gene dosage effects which could be useful for fine-tuning starch properties in wheat breeding applications while minimizing impact on grain weight and quality.
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Affiliation(s)
| | - Oscar Gonzalez
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | - George M Savva
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | | | - Frederick J Warren
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK
| | | | | | - Brittany A Hazard
- Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ, UK.
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6
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Alshammari NA, Riches KR, Muttakin S, Gouseti O, Bakalis S, Lovegrove A, Aithal GP, Taylor MA, Marciani L. The Effects of Adding Gellan Gum to White Rice on the Glycemic, Gastrointestinal and Appetitive Responses: A Randomised, Controlled, Crossover Study. Curr Dev Nutr 2022. [DOI: 10.1093/cdn/nzac077.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Abstract
Objectives
Starchy foods are main sources of carbohydrates, and their digestibility affects the postprandial metabolic responses, which in the long term may be associated with an increased risk of type 2 diabetes. Addition of food hydrocolloids such as gellan gum (GG) to jasmine rice reduced its starch digestibility in-vitro. The aim of this study was to determine the effect of adding GG to jasmine rice on postprandial glycemic, gastrointestinal and appetitive responses in humans.
Methods
12 healthy adults participated in a randomised, controlled, crossover study. They consumed an isoenergetic meal of jasmine rice cooked with and without 3%(weight over dry rice weight) gellan gum. Blood glucose level was measured using finger prick method. Stomach volume using (MRI) and appetite questionnaires were collected at fasting baseline and postprandially for 120 min.
Results
Blood glucose incremental area under the curve (iAUC) was significantly lower for gellan gum, being 160 ± 19 mmol/L.min for control rice and 92 ± 19 mmol/L.min for the rice with gellan gum, P < 0.001. the AUC for stomach meal volumes with time were moderately lower for gellan gum 30,194 ± 1077ml.min compared to control rice 32,340 ± 1831 ml.min, with the differences being not statistically significant (P = 0.3959). The AUC for composite appetite scores for gellan gun (5729 ± 493 mm.min) was lower compared to rice control (6076 ± 584mm.min), with the difference being not statistically significant (P = 0.2666)
Conclusions
The addition of gellan gum to jasmine rice during cooking was effective in reducing glycemic responses. This is a simple and inexpensive modification of rice cooking process. If confirmed it could provide an effective intervention to help reducing glycemic responses following white rice consumption in humans.
Funding Sources
This research was funded by Saudi Ministry of Education and by the NIHR Nottingham Biomedical Research Centre.
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Affiliation(s)
- Norah A Alshammari
- Imam Abdulrahman Bin Faisal University, Department of Clinical Nutrition, College of Applied Medical Sciences; Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham; National I
| | - Katherine Riches Riches
- Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS
| | | | | | | | | | - Guruprasad P Aithal
- Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS
| | | | - Luca Marciani
- Nottingham Digestive Diseases Centre, Translational Medical Sciences, School of Medicine, University of Nottingham; National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS
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7
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Shewry PR, Lovegrove A, Wingen LU, Griffiths S. Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations. J Cereal Sci 2022; 105:103444. [PMID: 35712025 PMCID: PMC9106566 DOI: 10.1016/j.jcs.2022.103444] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/14/2022] [Accepted: 02/25/2022] [Indexed: 11/17/2022]
Abstract
The last decade has seen an explosion in wheat genomic resources. These include genomic sequences and high-density molecular markers. Genomic resources allow the exploitation of novel genetic variation. Genomic resources are being used to improve the health benefits of wheat.
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Affiliation(s)
- Peter R. Shewry
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
- Corresponding author.
| | | | - Luzie U. Wingen
- John Innes Centre, Norwich Research Park, Colney Lane, Norwich, NR4 7UH, UK
| | - Simon Griffiths
- John Innes Centre, Norwich Research Park, Colney Lane, Norwich, NR4 7UH, UK
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Edwards C, McNerney CC, Lawton LA, Palmer J, Macgregor K, Jack F, Cockburn P, Plummer A, Lovegrove A, Wood A. Recoverable resources from pot ale & spent wash from Scotch Whisky production. Resour Conserv Recycl 2022; 179:106114. [PMID: 35370357 PMCID: PMC8803549 DOI: 10.1016/j.resconrec.2021.106114] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 12/08/2021] [Accepted: 12/12/2021] [Indexed: 06/14/2023]
Abstract
Scotch Whisky is an important global commodity which generates extensive co-product known as pot ale or spent wash (> 10 L co-product per L whisky). Whilst this is often used as fertiliser or animal feed, a proportion requires disposal resulting in cost to the distillery along with the negative impact on the carbon footprint due to transportation. This study examined the composition of the soluble fraction of pot ale from twenty-two distilleries in Scotland in order to assess the potential for resource recovery and transition to a more circular economy. The results reinforced previous studies, demonstrating that pot ale is an excellent source of protein with a potential for recovery >150, 000 t per annum in Scotland based on Whisky production data. Lactic acid, an important industrial platform chemical, was the major organic acid produced with concentrations ranging from 0.3 to 6.6 g L -1, representing a potential opportunity for recovery for applications such as manufacture of biodegradable polylactic acid for plastics (> 15,000 t per annum based on mean values). Other important platform chemicals, succinic acid and lysine were also identified and considered in sufficient amounts for future use. Pot ale was also shown to contain significant amounts of critical raw materials, magnesium and phosphate, which could be reclaimed for use in fertiliser/feed supporting the development of a new circular economy whilst at the same time reducing the burden of mining and transportation on the environment. The data in this study demonstrated a potential 13.8 kt recoverable phosphate per annum representing more than half of the annual fertiliser consumption in Scotland. Whisky co-products can contribute to sustainable energy, food and platform chemicals with the added value that metal concentrations are not sufficiently high to prevent its utilisation.
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Affiliation(s)
- Christine Edwards
- The School of Pharmacy and Life Science, Robert Gordon University, Aberdeen, AB10 7GJ, United Kingdom
| | - Calum C. McNerney
- The School of Pharmacy and Life Science, Robert Gordon University, Aberdeen, AB10 7GJ, United Kingdom
| | - Linda A. Lawton
- The School of Pharmacy and Life Science, Robert Gordon University, Aberdeen, AB10 7GJ, United Kingdom
| | - Joseph Palmer
- The School of Pharmacy and Life Science, Robert Gordon University, Aberdeen, AB10 7GJ, United Kingdom
| | - Kenneth Macgregor
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, United Kingdom
| | - Frances Jack
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, United Kingdom
| | - Peter Cockburn
- Diageo, International Technical Centre, Glenochil, Menstrie, Clackmannanshire, Scotland, FK11 7ES, United Kingdom
| | - Amy Plummer
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, United Kingdom
| | - Alison Lovegrove
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, United Kingdom
| | - Abigail Wood
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, United Kingdom
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Wilkinson MD, Kosik O, Halsey K, Walpole H, Evans J, Wood AJ, Ward JL, Mitchell RAC, Lovegrove A, Shewry PR. RNAi suppression of xylan synthase genes in wheat starchy endosperm. PLoS One 2021; 16:e0256350. [PMID: 34411179 PMCID: PMC8376096 DOI: 10.1371/journal.pone.0256350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Accepted: 08/04/2021] [Indexed: 12/05/2022] Open
Abstract
The xylan backbone of arabinoxylan (AX), the major cell wall polysaccharide in the wheat starchy endosperm, is synthesised by xylan synthase which is a complex of three subunits encoded by the GT43_1, GT43_2 and GT47_2 genes. RNAi knock-down of either GT43_1 or all three genes (triple lines) resulted in decreased AX measured by digestion with endoxylanase (to 33 and 34.9% of the controls) and by monosaccharide analysis (to 45.9% and 47.4% of the controls) with greater effects on the amount of water-extractable AX (to 20.6 and 19.9% of the controls). Both sets of RNAi lines also had greater decreases in the amounts of substituted oligosaccharides released by digestion of AX with endoxylanase than in fragments derived only from the xylan backbone. Although the GT43_1 and triple lines had similar effects on AX they did differ in their contents of soluble sugars (increased in triple only) and on grain size (decreased in triple only). Both sets of transgenic lines had decreased grain hardness, indicating effects on cell wall mechanics. These results, and previously published studies of RNAi suppression of GT43_2 and GT47_2 and of a triple mutant of GT43_2, are consistent with the model of xylan synthase comprising three subunits one of which (GT47_2) is responsible for catalysis with the other two subunits being required for correct functioning but indicate that separate xylan synthase complexes may be responsible for the synthesis of populations of AX which differ in their structure and solubility.
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Affiliation(s)
- Mark D. Wilkinson
- Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
| | - Ondrej Kosik
- Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
| | - Kirstie Halsey
- Computational and Analytical Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Hannah Walpole
- Computational and Analytical Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Jessica Evans
- Computational and Analytical Sciences, Rothamsted Research, Harpenden, United Kingdom
| | - Abigail J. Wood
- Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
| | - Jane L. Ward
- Computational and Analytical Sciences, Rothamsted Research, Harpenden, United Kingdom
| | | | - Alison Lovegrove
- Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
| | - Peter R. Shewry
- Plant Science Department, Rothamsted Research, Harpenden, United Kingdom
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Alshammari NA, Taylor MA, Stevenson R, Gouseti O, Alyami J, Muttakin S, Bakalis S, Lovegrove A, Aithal GP, Marciani L. Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis. Nutrients 2021; 13:nu13072407. [PMID: 34371917 PMCID: PMC8308568 DOI: 10.3390/nu13072407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 07/07/2021] [Indexed: 11/18/2022] Open
Abstract
Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation. However, the use of food hydrocolloids of bacterial origin to modulate glucose responses is much less explored than other types of hydrocolloids. We, therefore, carried out the first review examining the impact of intake of food hydrocolloids of bacterial origin (as a direct supplement or incorporated into foods) on glycemic response in humans. Fourteen studies met the inclusion criteria. They used either xanthan gum, pullulan, or dextran as interventions. There was a wide variation in the amount of hydrocolloid supplementation provided and methods of preparation. Postprandial blood glucose responses were reduced in half of the studies, particularly at higher intake levels and longer chain hydrocolloids. When xanthan gum was added to the cooking process of muffins and rice, a significant reduction in postprandial blood glucose was observed. The use of these hydrocolloids is potentially effective though more research is needed in this area.
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Affiliation(s)
- Norah A. Alshammari
- Department of Clinical Nutrition, College of Applied Medical Sciences, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia;
- Translational Medical Sciences and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, Nottingham NG7 2UH, UK;
| | - Moira A. Taylor
- Division of Physiology, Pharmacology and Neuroscience, School of Life Sciences, Queen’s Medical Centre, National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham NG7 2UH, UK;
| | - Rebecca Stevenson
- Precision Imaging Beacon, University of Nottingham, Nottingham NG7 2UH, UK;
| | - Ourania Gouseti
- Department of Food Science, University of Copenhagen, DK-1958 Copenhagen, Denmark; (O.G.); (S.B.)
| | - Jaber Alyami
- Department of Diagnostic Radiology, Faculty of Applied Medical Science, King Abdulaziz University (KAU), Jeddah 21589, Saudi Arabia;
| | - Syahrizal Muttakin
- Indonesian Agency for Agricultural Research and Development, Jakarta 12540, Indonesia;
- School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, DK-1958 Copenhagen, Denmark; (O.G.); (S.B.)
| | | | - Guruprasad P. Aithal
- Translational Medical Sciences and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, Nottingham NG7 2UH, UK;
| | - Luca Marciani
- Translational Medical Sciences and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, Nottingham NG7 2UH, UK;
- Correspondence: ; Tel.: +44-115-823-1248
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11
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Alshammari N, Muttakin S, Liu Q, Gouseti O, Alyami J, Lovegrove A, Aithal GP, Taylor M, Marciani L. The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index. Curr Dev Nutr 2021. [DOI: 10.1093/cdn/nzab044_002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Objectives
High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI).
Methods
A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours.
Results
The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced.
Conclusions
The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human.
Funding Sources
Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.
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Affiliation(s)
- Norah Alshammari
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | | | - Qingsu Liu
- School of Engineering, University of Nottingham, UK
| | | | - Jaber Alyami
- Department of Diagnostic Radiology, Faculty of Applied Medical Science, King Abdulaziz University (KAU), Jeddah, Saudi Arabia
| | | | - Guruprasad P. Aithal
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | - Moira Taylor
- School of Life Sciences, University of Nottingham, UK
| | - Luca Marciani
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR) Nottingham
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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: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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Kosik O, Romero MV, Bandonill EH, Abilgos-Ramos RG, Sreenivasulu N, Shewry P, Lovegrove A. Diversity of content and composition of cell wall-derived dietary fibre in polished rice. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Pellny TK, Patil A, Wood AJ, Freeman J, Halsey K, Plummer A, Kosik O, Temple H, Collins JD, Dupree P, Berry S, Shewry PR, Lovegrove A, Phillips AL, Mitchell RA. Loss of TaIRX9b gene function in wheat decreases chain length and amount of arabinoxylan in grain but increases cross-linking. Plant Biotechnol J 2020; 18:2316-2327. [PMID: 32356579 PMCID: PMC7589350 DOI: 10.1111/pbi.13393] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 02/24/2020] [Accepted: 04/19/2020] [Indexed: 06/11/2023]
Abstract
Wheat contains abundant xylan in cell walls of all tissues, but in endosperm, there is an unusual form of xylan substituted only by arabinose (arabinoxylan; AX) that has long chains and low levels of feruloylation, a fraction of which is extractable in water (WE-AX). WE-AX acts as soluble dietary fibre but also gives rise to viscous extracts from grain, a detrimental trait for some non-food uses of wheat. Here, we show that a glycosyl transferase family 43 wheat gene abundantly expressed in endosperm complements the Arabidopsis irx9 mutant and so name the three homoeologous genes TaIRX9b. We generated wheat lines with a constitutive knockout of TaIRX9b by stacking loss-of-function alleles for these homeologues from a mutagenized hexaploid wheat population resulting in decreases in grain extract viscosity of 50%-80%. The amount and chain length of WE-AX molecules from grain of these triple-stack lines was decreased accounting for the changes in extract viscosity. Imaging of immature wheat grain sections of triple-stacks showed abolition of immunolabelling in endosperm with LM11 antibody that recognizes epitopes in AX, but also showed apparently normal cell size and shape in all cell types, including endosperm. We identified differentially expressed genes from endosperm of triple-stacks suggesting that compensatory changes occur to maintain this endosperm cell wall integrity. Consistent with this, we observed increased ferulate dimerization and increased cross-linking of WE-AX molecules in triple-stacks. These novel wheat lines lacking functional TaIRX9b therefore provide insight into control of wheat endosperm cell walls.
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Affiliation(s)
| | | | | | | | | | - Amy Plummer
- Plant SciencesRothamsted ResearchHarpendenUK
| | | | - Henry Temple
- Biochemistry DepartmentUniversity of CambridgeCambridgeUK
| | | | - Paul Dupree
- Biochemistry DepartmentUniversity of CambridgeCambridgeUK
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15
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Corrado M, Cherta-Murillo A, Chambers ES, Wood AJ, Plummer A, Lovegrove A, Edwards CH, Frost GS, Hazard BA. Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study. Food Funct 2020; 11:617-627. [PMID: 31859318 DOI: 10.1039/c9fo02460c] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such as hyperglycaemia and overweight. The aim of the project was to develop a semolina-based food made from a starch branching enzyme II (sbeIIa/b-AB) durum wheat mutant with a high RS content and to measure its glycaemic index using a double-blind randomised pilot study. We report here the amylose, RS and non-starch polysaccharide concentration of raw sbeIIa/b-AB and wild-type control (WT) semolina. We measured RS after cooking to identify a model food for in vivo testing. Retrograded sbeIIa/b-AB semolina showed a higher RS concentration than the WT control (RS = 4.87 ± 0.6 g per 100 g, 0.77 ± 0.34 g per 100 g starch DWB, respectively), so pudding was selected as the test food. Ten healthy participants consumed ∼50 g of total starch from WT and sbeIIa/b-AB pudding and a standard glucose drink. Capillary blood glucose concentrations were measured in the fasting and postprandial state (2 h): incremental area-under-the-curve (iAUC) and GI were calculated. We found no evidence of difference in GI between sbeIIa/b-AB pudding and the WT control, but the starch digestibility was significantly lower in sbeIIa/b-AB pudding compared to the WT control in vitro (C90 = 33.29% and 47.38%, respectively). Based on these results, novel sbeIIa/b-AB wheat foods will be used in future in vivo studies to test the effect of different RS concentrations and different food matrices on glycaemia.
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Affiliation(s)
- Marina Corrado
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, UK.
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16
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Lovegrove A, Wood AJ, Hassall KL, Howes L, Poole M, Tosi P, Shewry P. The contribution of fiber components to water absorption of wheat grown in the UK. Cereal Chem 2020; 97:940-948. [PMID: 33041348 PMCID: PMC7540380 DOI: 10.1002/cche.10316] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/10/2020] [Accepted: 06/18/2020] [Indexed: 01/07/2023]
Abstract
BACKGROUND AND OBJECTIVES The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein, and arabinoxylan, the contribution of the latter is not agreed and not recognized in the widely used Farrand equation. FINDINGS We have measured a range of parameters related to fiber amount and composition and tested the ability of these to improve the prediction of WA using a modified Farrand equation. The addition of a range of single fiber traits improved the prediction of WA from a baseline of 82.98% to a maximum of 86.78%, but inclusion of all fiber traits as PCs resulted in a further improvement to 90%. Inclusion of the PCs also accounted for variation in WA between harvest years. The greatest improvement from inclusion of a single trait was observed with β-glucan, the inclusion of arabinogalactan peptide (AGP) also resulted in improved prediction of WA. CONCLUSIONS The study shows that fiber components contribute to variation in WA, including differences between harvest years, but that β-glucan and AGP have similar or greater impacts than AX. SIGNIFICANCE AND NOVELTY The study dissects the contributions of AX amount and composition to WA and demonstrates a contribution of b-glucan for the first time.
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Affiliation(s)
| | | | | | - Liz Howes
- Heygates Ltd.Bugbrooke MillsNorthamptonUK
| | | | - Paola Tosi
- School of Agriculture, Policy and DevelopmentUniversity of Reading Whiteknights CampusReadingUK
| | - Peter Shewry
- Rothamsted ResearchHarpendenUK
- School of Agriculture, Policy and DevelopmentUniversity of Reading Whiteknights CampusReadingUK
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17
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Turner AL, Michaelson LV, Shewry PR, Lovegrove A, Spencer JPE. Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial. Clin Nutr 2020; 40:788-795. [PMID: 33077275 DOI: 10.1016/j.clnu.2020.07.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/13/2020] [Accepted: 07/19/2020] [Indexed: 12/14/2022]
Abstract
BACKGROUND & AIMS Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid (FA) levels (enzymatically released during processing) enhances human endothelium-dependent vascular function. METHODS A randomized, single masked, controlled, crossover, human intervention study was conducted on 19 healthy men. Individuals consumed either a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg) and markers of vascular function and plasma phenolic acid concentrations were measured at baseline, 2, 5 and 7 h post consumption. RESULTS Significantly increased brachial arterial dilation was observed following consumption of the high free FA ('enzyme-treated') high fibre bread verses both a white bread (2 h: p < 0.05; 5 h: p < 0.01) and a standard high fibre bread (5 h: p < 0.05). Concurrently, significant increases in plasma FA levels were observed, at 2 h (p < 0.01) after consumption of the enzyme-treated bread, relative to control treatments. Blood pressure, heart rate, DVP-SI and DVP-RI were not significantly altered following intake of any of the breads (p > 0.05). CONCLUSION Dietary intake of bread, processed enzymatically to release FA from arabinoxylan fiber during production increases the bioavailability of FA, and induces acute endothelium-dependent vasodilation. CLINICAL TRIAL REGISTRY NO: NCT03946293. WEBSITE: www.clinicaltrials.gov.
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Affiliation(s)
- Alice L Turner
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK (ALT, JPES)
| | - Louise V Michaelson
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL)
| | - Peter R Shewry
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL).; School of Agriculture, Policy and Development, University of Reading, Reading, Berks, UK (PRS)
| | - Alison Lovegrove
- Department of Plant Sciences, Rothamsted Research, Harpenden, UK (LVM, PRS, AL)
| | - Jeremy P E Spencer
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK (ALT, JPES)..
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18
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Hazard B, Trafford K, Lovegrove A, Griffiths S, Uauy C, Shewry P. Strategies to improve wheat for human health. Nat Food 2020; 1:475-480. [PMID: 37128081 DOI: 10.1038/s43016-020-0134-6] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 07/17/2020] [Indexed: 05/03/2023]
Abstract
Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour rather than wholemeal flour, and the overconsumption of these products may contribute to the increasing global prevalence of chronic diseases, particularly type 2 diabetes and obesity. Here, we review how the amount, composition and interactions of starch and cell wall polysaccharides, the major carbohydrate components in refined wheat products, impact human health. We discuss strategies and challenges to manipulate these components for improved diet and health using newly developed wheat genomics tools and resources. Commercial foods developed from these novel approaches must be produced without adverse effects on cost, consumer acceptability and processing properties.
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19
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Parween S, Anonuevo JJ, Butardo VM, Misra G, Anacleto R, Llorente C, Kosik O, Romero MV, Bandonill EH, Mendioro MS, Lovegrove A, Fernie AR, Brotman Y, Sreenivasulu N. Balancing the double-edged sword effect of increased resistant starch content and its impact on rice texture: its genetics and molecular physiological mechanisms. Plant Biotechnol J 2020; 18:1763-1777. [PMID: 31945237 PMCID: PMC7336377 DOI: 10.1111/pbi.13339] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 12/15/2019] [Accepted: 01/05/2020] [Indexed: 05/07/2023]
Abstract
Resistant starch (RS) is the portion of starch that escapes gastrointestinal digestion and acts as a substrate for fermentation of probiotic bacteria in the gut. Aside from enhancing gut health, RS contributes to a lower glycemic index. A genome-wide association study coupled with targeted gene association studies was conducted utilizing a diverse panel of 281 resequenced Indica rice lines comprising of ~2.2 million single nucleotide polymorphisms. Low-to-intermediate RS phenotypic variations were identified in the rice diversity panel, resulting in novel associations of RS to several genes associated with amylopectin biosynthesis and degradation. Selected rice lines encoding superior alleles of SSIIa with medium RS and inferior alleles with low RS groups were subjected to detailed transcriptomic, metabolomic, non-starch dietary fibre (DF), starch structural and textural attributes. The gene regulatory networks highlighted the importance of a protein phosphatase alongside multiple genes of starch metabolism. Metabolomics analyses resulted in the identification of several metabolite hubs (carboxylic acid, sugars and polyamines) in the medium RS group. Among DF, mannose and galactose from the water-insoluble fraction were found to be highly associated with low and medium RS lines, respectively. Starch structural analyses revealed that a moderate increase in RS is also linked to an elevation of amylose 1 and amylose 2 fractions. Although rice lines with medium RS content negatively affected textural and viscosity properties in comparison to low RS, the textural property of medium RS lines was in the same acceptable range as IR64, a rice mega variety popular in Asia.
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Affiliation(s)
- Sabiha Parween
- International Rice Research InstituteMetro ManilaPhilippines
| | | | - Vito M. Butardo
- International Rice Research InstituteMetro ManilaPhilippines
- Present address:
Department of Chemistry and BiotechnologyFaculty of Science, Engineering and TechnologySwinburne University of TechnologyHawthornVictoriaAustralia
| | - Gopal Misra
- International Rice Research InstituteMetro ManilaPhilippines
| | - Roslen Anacleto
- International Rice Research InstituteMetro ManilaPhilippines
| | - Cindy Llorente
- International Rice Research InstituteMetro ManilaPhilippines
| | - Ondrej Kosik
- Department of Plant SciencesRothamsted ResearchHarpendenHertsUK
| | - Marissa V. Romero
- Philippine Rice Research InstituteMaligayaScience City of MuñozPhilippines
| | | | - Merlyn S. Mendioro
- Institute of Biological SciencesCollege of Arts and ScienceUniversity of PhilippinesLos BanosPhilippines
| | | | | | - Yariv Brotman
- Department of Life SciencesBen‐Gurion University of the NegevBeershebaIsrael
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20
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Spencer J, Soycan G, Corona G, Johnson J, Chu Y, Shewry P, Lovegrove A. Chronic Vascular Effects of Oat Phenolic Acids and Avenanthramides in Pre- or Stage 1 Hypertensive Adults. Curr Dev Nutr 2020. [DOI: 10.1093/cdn/nzaa045_111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Objectives
Wholegrain consumption is linked to a lower risk of cardiovascular disease. Evidence have established that the consumption of wholegrain oats lowers blood cholesterol, via a mechanism partly mediated by β-glucan. However, oats contain an array of phenolics, including ferulic acid and avenanthramides, which may also contribute to the cardiovascular health benefits. We investigated whether daily consumption of oat phenolics leads to improvement of markers of CVDrisks in adults.
Methods
In a 3 arm crossover double-blind, placebo-controlled trial, 28 volunteers consumed either: 1) oatmeal/oatcake intervention (68.1 mg of phenolics); 2) oatbran concentrate + rice porridge/wheat cracker (38.9 mg of phenolics) or 3) rice porridge/wheat cracker (13.8 mg of phenolic acids) for 4 weeks. All treatments were matched in macro nutrients, energy (500 kcal) and total soluble fiber (4.8 g). The primary endpoint was flow mediated dilatation (FMD) and other cardiovascular endpoints were laser doppler imaging, 24 h blood pressure and LDL/HDL cholesterol.
Results
Consumption of high phenolic oats led to a significant improvement in 24-hour SBP (−1.16 mm Hg), night time SBP (−5.1 mm Hg) and night time DBP (−2.3 mm Hg) (P < 0.05, P < 0.01 and P < 0.05, respectively). Our data indicate a non-significant increase by 1.09% ± 0.41% in FMD following high phenolic oat intake. Small increases in microvascular function and small decreases in total and LDL cholesterol after the consumption of moderate and high phenolic oats did not achieve significance.
Conclusions
The findings of this study provide evidence that phenolic components in oats may in part, underpin their beneficial actions in cardiovascular protection.
Funding Sources
Biological and Biotechnological Sciences Research Council (BBSRC).
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21
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Dolgikh V, Tsarev A, Timofeev S, Zhuravlyov V, Senderskiy I, Lovegrove A, Konarev A. Antibodies raised against a Sunn bug ( Eurygaster integriceps Put.) recombinant protease, rGHP3p2, can inhibit gluten-hydrolyzing activity. Food Sci Nutr 2020; 8:703-708. [PMID: 31993194 PMCID: PMC6977494 DOI: 10.1002/fsn3.1361] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/24/2019] [Accepted: 11/25/2019] [Indexed: 11/12/2022] Open
Abstract
Sunn pest or Sunn bug, Eurygaster integriceps Put., salivary gland proteases are responsible for the deterioration of wheat flour quality during dough mixing, resulting from gluten hydrolysis. These proteases are highly heterogeneous and show low sensitivity to most types of proteinaceous inhibitors, meaning that such inhibitors cannot be used to prevent gluten damage. The present study describes the generation of a specific peptide antibody, raised against the active center of the recombinant gluten-hydrolyzing protease (GHP3). The recombinant protein, encoding two repeats of the GHP3 sequence element involved in forming the S4 pocket and binding of substrate at position P4, was designed and expressed in Escherichia coli. The antibodies raised to this recombinant protein showed inhibitory activity against the GHP3 protease. The results indicate that it is possible to design specific antibodies to inhibit wheat-bug gluten-hydrolyzing proteases.
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Affiliation(s)
- Vyacheslav Dolgikh
- Department of Molecular Plant ProtectionAll‐Russian Research Institute of Plant Protection (VIZR)Pushkin, St. PetersburgRussia
| | - Alexander Tsarev
- Department of Molecular Plant ProtectionAll‐Russian Research Institute of Plant Protection (VIZR)Pushkin, St. PetersburgRussia
| | - Sergey Timofeev
- Department of Molecular Plant ProtectionAll‐Russian Research Institute of Plant Protection (VIZR)Pushkin, St. PetersburgRussia
| | - Vladimir Zhuravlyov
- Department of Molecular Plant ProtectionAll‐Russian Research Institute of Plant Protection (VIZR)Pushkin, St. PetersburgRussia
| | - Igor Senderskiy
- Department of Molecular Plant ProtectionAll‐Russian Research Institute of Plant Protection (VIZR)Pushkin, St. PetersburgRussia
| | - Alison Lovegrove
- Plant Biology and Crop Science DepartmentRothamsted ResearchHarpendenUK
| | - Alexander Konarev
- Department of Agicultural EntomologyAll‐Russian Research Institute of Plant Protection (VIZR)Pushkin, St. PetersburgRussia
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22
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Harris S, Monteagudo-Mera A, Kosik O, Charalampopoulos D, Shewry P, Lovegrove A. Comparative prebiotic activity of mixtures of cereal grain polysaccharides. AMB Express 2019; 9:203. [PMID: 31865461 PMCID: PMC6925609 DOI: 10.1186/s13568-019-0925-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Accepted: 12/03/2019] [Indexed: 01/06/2023] Open
Abstract
The main components of the non-starch polysaccharide (NSP) fraction of wheat flour are arabinoxylan (AX) and β-glucan. These are also present in other cereal grains, but their proportions vary with AX being the major component in wheat and rye and β-glucan in barley and oats. Therefore, it was hypothesised that these NSPs could act synergistically when fermented in vitro at the ratios present in the major foods consumed, resulting in increased prebiotic activity. AX and β-glucan were therefore tested in in vitro fermentation studies to assess their prebiotic activity when used individually and/or in different ratios. Short-chain fatty-acids (SCFAs) produced from in vitro fermentation were measured using HPLC and bacterial populations were measured using flow cytometry with fluorescence in situ hybridisation (Flow-FISH). Fermentation of AX alone resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate, after 8–24 h of fermentation, however β-glucan alone did not show prebiotic activity. The greatest prebiotic activity, based on concentration of total SCFAs and increases in total bacteria as well as beneficial Bifidobacterium and Clostridium coccoides/Eubacterium groups, was observed when AX and β-glucan were combined at a 3:1 ratio, which corresponds to their ratios in wheat flour which is major source of cereal fibre in the diet. This indicates that the population of bacteria in the human GI tract may be modulated by the composition of the fibre in the diet, to maximise the prebiotic potential.
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23
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Gouseti O, Lovegrove A, Kosik O, Fryer PJ, Mills C, Gates F, Tucker G, Latty C, Shewry P, Bakalis S. Exploring the Role of Cereal Dietary Fiber in Digestion. J Agric Food Chem 2019; 67:8419-8424. [PMID: 31267740 DOI: 10.1021/acs.jafc.9b01847] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Increasing the dietary fiber of staple foods such as bread is an attractive way to promote healthy eating in a large part of the population, where dietary fiber consumption is reportedly below the recommended values. However, many consumers prefer white breads, which are typically low in dietary fiber. In this work, white bread was made from two wheat cultivars with differing fiber contents. The resulting breads showed similar quality parameters (volume, specific volume, firmness, inner structure characteristics) with any differences maintained below 7%. Bread digestibility was evaluated using a novel dynamic in vitro digestion model. Reduced digestion rates of 30% were estimated for the high-fiber white bread compared to that in the control. Overall, this work demonstrates the potential to produce healthy, high-fiber white breads that are acceptable to consumers, with a reduced rate of starch digestion, by exploiting a genetic variation in the dietary fiber content of wheat cultivars.
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Affiliation(s)
- O Gouseti
- Department of Chemical and Environmental Engineering, Faculty of Engineering , University of Nottingham , Nottingham , NG7 2RD U.K
| | - A Lovegrove
- Department of Plant Science , Rothamsted Research , Harpenden , AL5 2JQ U.K
| | - O Kosik
- Department of Plant Science , Rothamsted Research , Harpenden , AL5 2JQ U.K
| | - P J Fryer
- School of Chemical Engineering , University of Birmingham , Birmingham , B15 2TT U.K
| | - C Mills
- School of Biological Sciences , University of Manchester , Manchester , M13 9PL U.K
| | - F Gates
- Reading Scientific Services Ltd (RSSL) , Reading , RG6 6LA U.K
- CampdenBRI , Chipping Campden , GL55 6LD U.K
| | - G Tucker
- CampdenBRI , Chipping Campden , GL55 6LD U.K
| | - C Latty
- School of Chemical Engineering , University of Birmingham , Birmingham , B15 2TT U.K
| | - P Shewry
- Department of Plant Science , Rothamsted Research , Harpenden , AL5 2JQ U.K
| | - S Bakalis
- Department of Chemical and Environmental Engineering, Faculty of Engineering , University of Nottingham , Nottingham , NG7 2RD U.K
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Azhar MR, Rose SP, Mackenzie AM, Mansbridge SC, Bedford MR, Lovegrove A, Pirgozliev VR. Wheat sample affects growth performance and the apparent metabolisable energy value for broiler chickens. Br Poult Sci 2019; 60:457-466. [PMID: 30982351 DOI: 10.1080/00071668.2019.1605152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. The aim of this study was to examine chemical composition, quality characteristics, apparent metabolisable energy (AME) and nutrient utilisation of wheat samples currently available to the UK poultry industry and their effect on broiler growth performance. 2. Seventeen current UK wheat samples were used to formulate 17 diets, all of which included 670 g/kg of each wheat sample and 330 g/kg of a balancer feed. Eight hundred 1-day-old male Ross 308 broilers were allocated randomly to 160 raised floor pens. Each diet was replicated eight times, fed ad libitum from 0 to 21d age in a randomised complete block design. Excreta were quantitatively collected during the last 3 days for AME determination. 3. The content of protein, ash and gross energy (GE) ranged from 97 to 143 g/kg DM, 12.8 to 19.6 g/kg DM and 17.81 to 18.24 MJ/kg DM, respectively. The amount of starch and total non-starch polysaccharides (NSP) ranged from 671 to 728 and 80.1 to 98.2 g/kg DM, respectively. The quality characteristics of wheat samples were in the expected range. 4. There were differences (P < 0.05) in AME and N-corrected AME (AMEn) of wheat samples. The AME of the wheat had a maximum range of 1.13 MJ/kg DM between samples. Dry matter retention (DMR) and fat digestibility (FD) were significantly different (P < 0.05) between wheat samples. 5. The daily feed intake (FI) and weight gain (WG) of broilers fed two wheat samples were significantly (P < 0.05) lower as compared to other samples and their low FI and WG were not related to their chemical composition and quality characteristics. 6. The ash content of wheat samples was negatively associated with AMEn (r = - 0.489, P < 0.05). The coefficient of FD was positively related to AMEn (r = 0.552, P < 0.05). 7. Chemical composition and quality characteristics of the wheat did not relate (P > 0.05) to FI and WG of broilers. There was no relationship between growth performance of broilers and AMEn of the wheat samples.
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Affiliation(s)
- M R Azhar
- a The National Institute of Poultry Husbandry , Harper Adams University , Newport , UK
| | - S P Rose
- a The National Institute of Poultry Husbandry , Harper Adams University , Newport , UK
| | - A M Mackenzie
- b Department of Animal Production , Welfare and Veterinary Sciences, Harper Adams University , Newport , UK
| | - S C Mansbridge
- b Department of Animal Production , Welfare and Veterinary Sciences, Harper Adams University , Newport , UK
| | | | - A Lovegrove
- d Department of Plant Sciences , Rothamsted Research , Harpenden , UK
| | - V R Pirgozliev
- a The National Institute of Poultry Husbandry , Harper Adams University , Newport , UK
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Harris S, Powers S, Monteagudo-Mera A, Kosik O, Lovegrove A, Shewry P, Charalampopoulos D. Determination of the prebiotic activity of wheat arabinogalactan peptide (AGP) using batch culture fermentation. Eur J Nutr 2019; 59:297-307. [PMID: 30725212 PMCID: PMC7000537 DOI: 10.1007/s00394-019-01908-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Accepted: 01/23/2019] [Indexed: 02/06/2023]
Abstract
Purpose To test the prebiotic activity of wheat arabinogalactan-peptide (AGP), which is a soluble dietary fibre composed of arabinogalactan polysaccharide linked to a 15-residue peptide, which accounts for up to 0.4% of the dry weight of wheat flour. Methods The prebiotic activity of AGP prepared from white wheat flour was tested using in vitro fermentation by colonic bacteria in automated pH-controlled anaerobic stirred batch cultures and compared to fructooligosaccharide (FOS) and wheat flour arabinoxylan (AX). Bacterial populations were measured using fluorescence in situ hybridisation (flow-FISH) and short chain fatty acid (SCFA) concentrations were measured using HPLC. Results Fermentation of AGP resulted in a significant bifidogenic activity and increased concentrations of SCFAs, mainly acetate after 24 h of fermentation. Conclusions These results were comparable to those obtained with AX and confirm the prebiotic potential of AGP. Furthermore, fermentation of a mixture of AGP and AX was faster compared to the single substrates and more similar to FOS, indicating that combinations of fermentable carbohydrates with different structures are potentially more effective as prebiotics than single substrates. Electronic supplementary material The online version of this article (10.1007/s00394-019-01908-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Suzanne Harris
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK. .,Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.
| | - Stephen Powers
- Computational and Analytical Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Andrea Monteagudo-Mera
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
| | - Ondrej Kosik
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Alison Lovegrove
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Peter Shewry
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK.,Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
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Rakszegi M, Darkó É, Lovegrove A, Molnár I, Láng L, Bedő Z, Molnár-Láng M, Shewry P. Drought stress affects the protein and dietary fiber content of wholemeal wheat flour in wheat/Aegilops addition lines. PLoS One 2019; 14:e0211892. [PMID: 30721262 PMCID: PMC6363227 DOI: 10.1371/journal.pone.0211892] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Accepted: 01/22/2019] [Indexed: 01/06/2023] Open
Abstract
Wild relatives of wheat, such as Aegilops spp. are potential sources of genes conferring tolerance to drought stress. As drought stress affects seed composition, the main goal of the present study was to determine the effects of drought stress on the content and composition of the grain storage protein (gliadin (Gli), glutenin (Glu), unextractable polymeric proteins (UPP%) and dietary fiber (arabinoxylan, β-glucan) components of hexaploid bread wheat (T. aestivum) lines containing added chromosomes from Ae. biuncialis or Ae. geniculata. Both Aegilops parents have higher contents of protein and β-glucan and higher proportions of water-soluble arabinoxylans (determined as pentosans) than wheat when grown under both well-watered and drought stress conditions. In general, drought stress resulted in increased contents of protein and total pentosans in the addition lines, while the β-glucan content decreased in many of the addition lines. The differences found between the wheat/Aegilops addition lines and wheat parents under well-watered conditions were also manifested under drought stress conditions: Namely, elevated β-glucan content was found in addition lines containing chromosomes 5Ug, 7Ug and 7Mb, while chromosomes 1Ub and 1Mg affected the proportion of polymeric proteins (determined as Glu/Gli and UPP%, respectively) under both well-watered and drought stress conditions. Furthermore, the addition of chromosome 6Mg decreased the WE-pentosan content under both conditions. The grain composition of the Aegilops accessions was more stable under drought stress than that of wheat, and wheat lines with the added Aegilops chromosomes 2Mg and 5Mg also had more stable grain protein and pentosan contents. The negative effects of drought stress on both the physical and compositional properties of wheat were also reduced by the addition of these. These results suggest that the stability of the grain composition could be improved under drought stress conditions by the intraspecific hybridization of wheat with its wild relatives.
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Affiliation(s)
- Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
- * E-mail:
| | - Éva Darkó
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Alison Lovegrove
- Department of Plant Science, Rothamsted Research, Harpenden, United Kingdom
| | - István Molnár
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - László Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Zoltán Bedő
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Márta Molnár-Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of Sciences, Martonvásár, Hungary
| | - Peter Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, United Kingdom
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Abstract
Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as a staple food. Two factors contribute to the low contents of bioavailable iron and zinc in wheat: the low concentrations of these minerals in white flour, which is most widely consumed, and the presence of phytates in mineral‐rich bran fractions. Although high zinc types of wheat have been developed by conventional plant breeding (biofortification), this approach has failed for iron. However, studies in wheat and other cereals have shown that transgenic (also known as genetically modified; GM) strategies can be used to increase the contents of iron and zinc in white flour, by converting the starchy endosperm tissue into a ‘sink’ for minerals. Although such strategies currently have low acceptability, greater understanding of the mechanisms which control the transport and deposition of iron and zinc in the developing grain should allow similar effects to be achieved by exploiting naturally induced genetic variation. When combined with conventional biofortification and innovative processing, this approach should provide increased mineral bioavailability in a range of wheat products, from white flour to wholemeal.
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Affiliation(s)
- J Balk
- John Innes Centre Norwich Research Park Norwich UK.,School of Biological Sciences University of East Anglia Norwich UK
| | - J M Connorton
- John Innes Centre Norwich Research Park Norwich UK.,School of Biological Sciences University of East Anglia Norwich UK
| | - Y Wan
- Department of Plant Science Rothamsted Research Harpenden UK
| | - A Lovegrove
- Department of Plant Science Rothamsted Research Harpenden UK
| | - K L Moore
- School of Materials University of Manchester Manchester UK.,Photon Science Institute University of Manchester Manchester UK
| | - C Uauy
- John Innes Centre Norwich Research Park Norwich UK
| | - P A Sharp
- Department of Nutritional Sciences Kings College London UK
| | - P R Shewry
- Department of Plant Science Rothamsted Research Harpenden UK
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Tosi P, He J, Lovegrove A, Gonzáles-Thuillier I, Penson S, Shewry PR. Corrigendum to “Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing” [Trends in Food Science and Technology 82 (2018) 1–7]. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tosi P, He J, Lovegrove A, Gonzáles-Thuillier I, Penson S, Shewry PR. Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing. Trends Food Sci Technol 2018; 82:1-7. [PMID: 30532347 PMCID: PMC6267945 DOI: 10.1016/j.tifs.2018.09.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 07/24/2018] [Accepted: 09/26/2018] [Indexed: 02/04/2023]
Abstract
BACKGROUND Wheat is the major food grain consumed in temperate countries. Most wheat is consumed after milling to produce white flour, which corresponds to the endosperm storage tissue of the grain. Because the starchy endosperm accounts for about 80% of the grain dry weight, the miller aims to achieve flour yields approaching this value. SCOPE AND APPROACH Bioimaging can be combined with biochemical analysis of fractions produced by sequential pearling of whole grains to determine the distributions of components within the endosperm tissue. KEY FINDINGS AND CONCLUSIONS This reveals that endosperm is not homogeneous, but exhibits gradients in composition from the outer to the inner part. These include gradients in both amount and composition. For example, the content of gluten proteins decreases but the proportion of glutenin polymers increases from the outside to the centre of the tissue. However, the content of starch increases with changes in the granule size distribution, the proportions of amylose and amylopectin, and their thermal properties. Hence these parts of the endosperm differ in the functional properties for food processing. Gradients also exist in minor components which may affect health and processing, such as dietary fibre and lipids. The gradients in grain composition are reflected in differences in the compositions of the mill streams which are combined to give white flour (which may number over 20). These differences could therefore be exploited by millers and food processors to develop flours with compositions and properties for specific end uses.
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Affiliation(s)
- Paola Tosi
- School of Agriculture, Policy and Development, University of Reading, Whiteknights Campus, Early Gate, RG6 6AR, Reading, UK
| | - Jibin He
- School of Science, Engineering and Design, Teesside University, TS1 3BA, UK
| | - Alison Lovegrove
- Plant Science Department, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK
| | | | | | - Peter R. Shewry
- Plant Science Department, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK
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30
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Shewry P, Rakszegi M, Lovegrove A, Amos D, Corol DI, Tawfike A, Mikó P, Ward JL. Effects of Organic and Conventional Crop Nutrition on Profiles of Polar Metabolites in Grain of Wheat. J Agric Food Chem 2018; 66:5346-5351. [PMID: 29746125 DOI: 10.1021/acs.jafc.8b01593] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The profiles of polar metabolites were determined in wholemeal flours of grain from the Broadbalk wheat experiment and from plants grown under organic and low-input systems to study the effects of nutrition on composition. The Broadbalk samples showed increased amino acids, acetate, and choline and decreased fructose and succinate with increasing nitrogen fertilization. Samples receiving farm yard manure had similar grain nitrogen to those receiving 96 kg of N/ha but had higher contents of amino acids, sugars, and organic acids. A comparison of the profiles of grain from organic and low-input systems showed only partial separation, with clear effects of climate and agronomy. However, supervised multivariate analysis showed that the low-input samples had higher contents of many amino acids, raffinose, glucose, organic acids, and choline and lower sucrose, fructose, and glycine. Consequently, although differences between organic and conventional grain occur, these cannot be used to confirm sample identity.
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Affiliation(s)
- Peter Shewry
- School of Agriculture, Policy and Development , University of Reading , Whiteknights Campus, Early Gate, Reading RG6 6AR , United Kingdom
| | - Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research , Hungarian Academy of Sciences , Brunszvik ut 2 , Martonvásár 2462 , Hungary
| | | | - Dominic Amos
- Organic Research Centre , Elm Farm, Hamstead Marshall, Newbury , Berkshire RG20 0HR , United Kingdom
| | | | | | - Péter Mikó
- Agricultural Institute, Centre for Agricultural Research , Hungarian Academy of Sciences , Brunszvik ut 2 , Martonvásár 2462 , Hungary
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De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A. Data set of enzyme fingerprinting of dietary fibre components (arabinoxylan and β-glucan) in old and modern Italian durum wheat genotypes. Data Brief 2018; 16:1062-1068. [PMID: 29326969 PMCID: PMC5760467 DOI: 10.1016/j.dib.2017.12.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 12/05/2017] [Accepted: 12/12/2017] [Indexed: 11/29/2022] Open
Abstract
The data presented are related to the research article entitled “Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes” (De Santis et al., 2018) [1]. This article provides details of the structures of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheat genotypes grown in two seasons, determined by enzyme digestion followed by high-performance anion-exchange chromatography (enzyme fingerprinting).
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Affiliation(s)
- Michele A De Santis
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE), Università degli Studi di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Ondrej Kosik
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
| | - Diana Passmore
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
| | - Zina Flagella
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE), Università degli Studi di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Peter R Shewry
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
| | - Alison Lovegrove
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
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Ho AL, Kosik O, Lovegrove A, Charalampopoulos D, Rastall RA. In vitro fermentability of xylo-oligosaccharide and xylo-polysaccharide fractions with different molecular weights by human faecal bacteria. Carbohydr Polym 2018; 179:50-58. [DOI: 10.1016/j.carbpol.2017.08.077] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 08/17/2017] [Accepted: 08/17/2017] [Indexed: 10/18/2022]
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Schär MY, Corona G, Soycan G, Dine C, Kristek A, Alsharif SNS, Behrends V, Lovegrove A, Shewry PR, Spencer JPE. Excretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran. Mol Nutr Food Res 2017; 62. [PMID: 29024323 PMCID: PMC5836716 DOI: 10.1002/mnfr.201700499] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 09/08/2017] [Indexed: 12/11/2022]
Abstract
SCOPE Wholegrain has been associated with reduced chronic disease mortality, with oat intake particularly notable for lowering blood cholesterol and glycemia. To better understand the complex nutrient profile of oats, we studied urinary excretion of phenolic acids and avenanthramides after ingestion of oat bran in humans. METHODS AND RESULTS After a 2-d (poly)phenol-low diet, seven healthy men provided urine 12 h before and 48 h after consuming 60 g oat bran (7.8 μmol avenanthramides, 139.2 μmol phenolic acids) or a phenolic-low (traces of phenolics) control in a crossover design. Analysis by ultra-high performance liquid chromatography (UPLC)-MS/MS showed that oat bran intake resulted in an elevation in urinary excretion of 30 phenolics relative to the control, suggesting that they are oat bran-derived. Mean excretion levels were elevated between 0-2 and 4-8 h, following oat bran intake, and amounted to a total of 33.7 ± 7.3 μmol total excretion (mean recovery: 22.9 ± 5.0%), relative to control. The predominant metabolites included: vanillic acid, 4- and 3-hydroxyhippuric acids, and sulfate-conjugates of benzoic and ferulic acids, which accounted collectively for two thirds of total excretion. CONCLUSION Oat bran phenolics follow a relatively rapid urinary excretion, with 30 metabolites excreted within 8 h of intake. These levels of excretion suggest that bound phenolics are, in part, rapidly released by the microbiota.
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Affiliation(s)
- Manuel Y Schär
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
| | - Giulia Corona
- Health Sciences Research Centre, University of Roehampton, London, UK
| | - Gulten Soycan
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
| | - Clemence Dine
- Health Sciences Research Centre, University of Roehampton, London, UK
| | - Angelika Kristek
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
| | - Sarah N S Alsharif
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
| | - Volker Behrends
- Health Sciences Research Centre, University of Roehampton, London, UK
| | | | | | - Jeremy P E Spencer
- Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK
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Freeman J, Ward JL, Kosik O, Lovegrove A, Wilkinson MD, Shewry PR, Mitchell RA. Feruloylation and structure of arabinoxylan in wheat endosperm cell walls from RNAi lines with suppression of genes responsible for backbone synthesis and decoration. Plant Biotechnol J 2017; 15:1429-1438. [PMID: 28316134 PMCID: PMC5633762 DOI: 10.1111/pbi.12727] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 03/10/2017] [Accepted: 03/13/2017] [Indexed: 05/07/2023]
Abstract
Arabinoxylan (AX) is the major component of the cell walls of wheat grain (70% in starchy endosperm), is an important determinant of end-use qualities affecting food processing, use for animal feed and distilling and is a major source of dietary fibre in the human diet. AX is a heterogeneous polysaccharide composed of fractions which can be sequentially extracted by water (WE-AX), then xylanase action (XE-AX) leaving an unextractable (XU-AX) fraction. We determined arabinosylation and feruloylation of AX in these fractions in both wild-type wheat and RNAi lines with decreased AX content (TaGT43_2 RNAi, TaGT47_2 RNAi) or decreased arabinose 3-linked to mono-substituted xylose (TaXAT1 RNAi). We show that these fractions are characterized by the degree of feruloylation of AX, <5, 5-7 and 13-19 mg bound ferulate (g-1 AX), and their content of diferulates (diFA), <0.3, 1-1.7 and 4-5 mg (g-1 AX), for the WE, XE and XU fractions, respectively, in all RNAi lines and their control lines. The amount of AX and its degree of arabinosylation and feruloylation were less affected by RNAi transgenes in the XE-AX fraction than in the WE-AX fraction and largely unaffected in the XU-AX fraction. As the majority of diFA is associated with the XU-AX fraction, there was only a small effect (TaGT43_2 RNAi, TaGT47_2 RNAi) or no effect (TaXAT1 RNAi) on total diFA content. Our results are compatible with a model where, to maintain cell wall function, diFA is maintained at stable levels when other AX properties are altered.
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Affiliation(s)
- Jackie Freeman
- Plant Biology and Crop ScienceRothamsted ResearchHarpendenHertfordshireUK
| | - Jane L. Ward
- Plant Biology and Crop ScienceRothamsted ResearchHarpendenHertfordshireUK
| | - Ondrej Kosik
- Plant Biology and Crop ScienceRothamsted ResearchHarpendenHertfordshireUK
| | - Alison Lovegrove
- Plant Biology and Crop ScienceRothamsted ResearchHarpendenHertfordshireUK
| | - Mark D. Wilkinson
- Plant Biology and Crop ScienceRothamsted ResearchHarpendenHertfordshireUK
| | - Peter R. Shewry
- Plant Biology and Crop ScienceRothamsted ResearchHarpendenHertfordshireUK
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King R, Urban M, Lauder RP, Hawkins N, Evans M, Plummer A, Halsey K, Lovegrove A, Hammond-Kosack K, Rudd JJ. A conserved fungal glycosyltransferase facilitates pathogenesis of plants by enabling hyphal growth on solid surfaces. PLoS Pathog 2017; 13:e1006672. [PMID: 29020037 PMCID: PMC5653360 DOI: 10.1371/journal.ppat.1006672] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 10/23/2017] [Accepted: 09/27/2017] [Indexed: 11/18/2022] Open
Abstract
Pathogenic fungi must extend filamentous hyphae across solid surfaces to cause diseases of plants. However, the full inventory of genes which support this is incomplete and many may be currently concealed due to their essentiality for the hyphal growth form. During a random T-DNA mutagenesis screen performed on the pleomorphic wheat (Triticum aestivum) pathogen Zymoseptoria tritici, we acquired a mutant unable to extend hyphae specifically when on solid surfaces. In contrast "yeast-like" growth, and all other growth forms, were unaffected. The inability to extend surface hyphae resulted in a complete loss of virulence on plants. The affected gene encoded a predicted type 2 glycosyltransferase (ZtGT2). Analysis of >800 genomes from taxonomically diverse fungi highlighted a generally widespread, but discontinuous, distribution of ZtGT2 orthologues, and a complete absence of any similar proteins in non-filamentous ascomycete yeasts. Deletion mutants of the ZtGT2 orthologue in the taxonomically un-related fungus Fusarium graminearum were also severely impaired in hyphal growth and non-pathogenic on wheat ears. ZtGT2 expression increased during filamentous growth and electron microscopy on deletion mutants (ΔZtGT2) suggested the protein functions to maintain the outermost surface of the fungal cell wall. Despite this, adhesion to leaf surfaces was unaffected in ΔZtGT2 mutants and global RNAseq-based gene expression profiling highlighted that surface-sensing and protein secretion was also largely unaffected. However, ΔZtGT2 mutants constitutively overexpressed several transmembrane and secreted proteins, including an important LysM-domain chitin-binding virulence effector, Zt3LysM. ZtGT2 likely functions in the synthesis of a currently unknown, potentially minor but widespread, extracellular or outer cell wall polysaccharide which plays a key role in facilitating many interactions between plants and fungi by enabling hyphal growth on solid matrices.
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Affiliation(s)
- Robert King
- Department of Computational and Analytical Sciences, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Martin Urban
- Wheat Pathogenomics Team, Department of BioInteractions and Crop Protection, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Rebecca P. Lauder
- Rothamsted Centre for Bioimaging, Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Nichola Hawkins
- Fungicide resistance group, Department of BioInteractions and Crop Protection, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Matthew Evans
- Cereal cell walls group, Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Amy Plummer
- Cereal cell walls group, Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Kirstie Halsey
- Rothamsted Centre for Bioimaging, Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Alison Lovegrove
- Cereal cell walls group, Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Kim Hammond-Kosack
- Wheat Pathogenomics Team, Department of BioInteractions and Crop Protection, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - Jason J. Rudd
- Wheat Pathogenomics Team, Department of BioInteractions and Crop Protection, Rothamsted Research, Harpenden, Herts, United Kingdom
- * E-mail:
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De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes. Food Chem 2017; 244:304-310. [PMID: 29120786 PMCID: PMC5692191 DOI: 10.1016/j.foodchem.2017.09.143] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 08/29/2017] [Accepted: 09/27/2017] [Indexed: 12/30/2022]
Abstract
Dietary fibre components in old and recent genotypes of durum wheat are compared. No differences in total arabinoxylan were observed in wholemeal or semolina. Recent genotypes contained a higher proportion of soluble arabinoxylan in wholemeal. Recent genotypes contained higher proportions of beta-glucan. Intensive breeding has not led to decreases in dietary fibre in durum wheat.
It has been suggested that intensive breeding has led to decreased contents of health-promoting components in modern wheats. We therefore compared the contents and compositions of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats. No differences in total arabinoxylan content were observed but the modern varieties had higher proportions of soluble arabinoxylan in wholemeals and of β-glucan in semolina. The study therefore provides no evidence that intensive breeding has had negative effects on the contents of dietary fibre components in durum wheat. However, comparison of material grown over two years indicated that the content and composition of arabinoxylan and β-glucan were more stable in the older than in the modern genotypes. The identification of modern cultivars with high viscosity associated with a high content of β-glucan suggests that they are good sources of fibre for human health.
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Affiliation(s)
- Michele Andrea De Santis
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE), Università degli Studi di Foggia, Via Napoli 25-71122, Foggia, Italy.
| | - Ondrej Kosik
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - Diana Passmore
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - Zina Flagella
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE), Università degli Studi di Foggia, Via Napoli 25-71122, Foggia, Italy.
| | - Peter R Shewry
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - Alison Lovegrove
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
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Rakszegi M, Molnár I, Lovegrove A, Darkó É, Farkas A, Láng L, Bedő Z, Doležel J, Molnár-Láng M, Shewry P. Addition of Aegilops U and M Chromosomes Affects Protein and Dietary Fiber Content of Wholemeal Wheat Flour. Front Plant Sci 2017; 8:1529. [PMID: 28932231 PMCID: PMC5592229 DOI: 10.3389/fpls.2017.01529] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Accepted: 08/21/2017] [Indexed: 05/22/2023]
Abstract
Cereal grain fiber is an important health-promoting component in the human diet. One option to improve dietary fiber content and composition in wheat is to introduce genes from its wild relatives Aegilops biuncialis and Aegilops geniculata. This study showed that the addition of chromosomes 2Ug, 4Ug, 5Ug, 7Ug, 2Mg, 5Mg, and 7Mg of Ae. geniculata and 3Ub, 2Mb, 3Mb, and 7Mb of Ae. biuncialis into bread wheat increased the seed protein content. Chromosomes 1Ug and 1Mg increased the proportion of polymeric glutenin proteins, while the addition of chromosomes 1Ub and 6Ub led to its decrease. Both Aegilops species had higher proportions of β-glucan compared to arabinoxylan (AX) than wheat lines, and elevated β-glucan content was also observed in wheat chromosome addition lines 5U, 7U, and 7M. The AX content in wheat was increased by the addition of chromosomes 5Ug, 7Ug, and 1Ub while water-soluble AX was increased by the addition of chromosomes 5U, 5M, and 7M, and to a lesser extent by chromosomes 3, 4, 6Ug, and 2Mb. Chromosomes 5Ug and 7Mb also affected the structure of wheat AX, as shown by the pattern of oligosaccharides released by digestion with endoxylanase. These results will help to map genomic regions responsible for edible fiber content in Aegilops and will contribute to the efficient transfer of wild alleles in introgression breeding programs to obtain wheat varieties with improved health benefits. Key Message: Addition of Aegilops U- and M-genome chromosomes 5 and 7 improves seed protein and fiber content and composition in wheat.
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Affiliation(s)
- Marianna Rakszegi
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - István Molnár
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Alison Lovegrove
- Department of Plant Science, Rothamsted ResearchHarpenden, United Kingdom
| | - Éva Darkó
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - András Farkas
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - László Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Zoltán Bedő
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Jaroslav Doležel
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural ResearchOlomouc, Czechia
| | - Márta Molnár-Láng
- Agricultural Institute, Centre for Agricultural Research, Hungarian Academy of SciencesMartonvásár, Hungary
| | - Peter Shewry
- Department of Plant Science, Rothamsted ResearchHarpenden, United Kingdom
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De Santis MA, Giuliani MM, Giuzio L, De Vita P, Lovegrove A, Shewry PR, Flagella Z. Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy. Eur J Agron 2017; 87:19-29. [PMID: 28769550 PMCID: PMC5521873 DOI: 10.1016/j.eja.2017.04.003] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Revised: 04/12/2017] [Accepted: 04/14/2017] [Indexed: 05/19/2023]
Abstract
The impact of breeding on grain yields of wheat varieties released during the 20th century has been extensively studied, whereas less information is available on the changes in gluten quality associated with effects on the amount and composition of glutenins and gliadins. In order to explore the effects of breeding during the 20th century on gluten quality of durum wheat for processing and health we have compared a set of old and modern Italian genotypes grown under Mediterranean conditions. The better technological performance observed for the modern varieties was found to be due not only to the introgression of superior alleles of high (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits encoded at Glu-B1 and Glu-B3 loci, but also to differential expression of specific storage proteins. In particular, the higher gluten index observed in modern genotypes was correlated with an increased glutenin/gliadin ratio and the expression of B-type LMW-GS which was, on average, two times higher in the modern than in the old group of durum wheat genotypes. By contrast, no significant differences were found between old and modern durum wheat genotypes in relation to the expression of α-type and γ-type gliadins which are major fractions that trigger coeliac disease (CD) in susceptible individuals. Furthermore, a drastic decrease was observed in the expression of ω-type gliadins in the modern genotypes, mainly ω-5 gliadin (also known as Tri a 19) which is a major allergen in wheat dependent exercise induced anaphylaxis (WDEIA). Immunological and 2DE SDS-PAGE analyses indicated that these differences could be related either to a general down-regulation or to differences in numbers of isoforms. Lower rainfall during grain filling period was related to overall higher expression of HMW-GS and ω-gliadins. In conclusion, breeding activity carried out in Italy during the 20th century appears to have improved durum wheat gluten quality, both in relation to technological performance and allergenic potential.
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Affiliation(s)
- Michele A. De Santis
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università degli Studi di Foggia, Via Napoli 25 - 71122, Foggia, Italy
| | - Marcella M. Giuliani
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università degli Studi di Foggia, Via Napoli 25 - 71122, Foggia, Italy
| | - Luigia Giuzio
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università degli Studi di Foggia, Via Napoli 25 - 71122, Foggia, Italy
| | - Pasquale De Vita
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria – Centro di Ricerca per la Cerealicoltura (CREA-CER), S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Alison Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Peter R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Zina Flagella
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università degli Studi di Foggia, Via Napoli 25 - 71122, Foggia, Italy
- Corresponding author.
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Wilkinson MD, Tosi P, Lovegrove A, Corol DI, Ward JL, Palmer R, Powers S, Passmore D, Webster G, Marcus SE, Knox JP, Shewry PR. The Gsp-1 genes encode the wheat arabinogalactan peptide. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zielke C, Kosik O, Ainalem ML, Lovegrove A, Stradner A, Nilsson L. Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter. PLoS One 2017; 12:e0172034. [PMID: 28196092 PMCID: PMC5308836 DOI: 10.1371/journal.pone.0172034] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Accepted: 01/30/2017] [Indexed: 11/18/2022] Open
Abstract
An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimize the effect of extraction on the β-glucan structure. β-Glucan were characterized in terms of molecular size and molar mass distributions using asymmetric flow field-flow fractionation (AF4) coupled to multiangle light scattering (MALS), differential refractive index (dRI) and fluorescence (FL) detection. The carbohydrate composition of the extracts was analysed using polysaccharide analysis by carbohydrate gel electrophoresis (PACE) and high-performance anion-exchange chromatography (HPAEC). Whether there were any proteinaceous moieties linked to β-glucan was also examined. Purified extracts contained 65% and 53% β-glucan for oats and barley, respectively. The main impurities were degradation products of starch. The extracts contained high molecular weight β-glucan (105-108 g/mol) and large sizes (root-mean-square radii from 20 to 140 nm). No proteins covalently bound to β-glucan were detected; therefore, any suggested functionality of proteins regarding the health benefits of β-glucan can be discounted.
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Affiliation(s)
- Claudia Zielke
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Ondrej Kosik
- Department of Plant Biology and Crop Science, Rothamsted Research, West Common, Harpenden, United Kingdom
| | | | - Alison Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, West Common, Harpenden, United Kingdom
| | - Anna Stradner
- Department of Physical Chemistry, Lund University, Lund, Sweden
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR. Role of polysaccharides in food, digestion, and health. Crit Rev Food Sci Nutr 2017; 57:237-253. [PMID: 25921546 PMCID: PMC5152545 DOI: 10.1080/10408398.2014.939263] [Citation(s) in RCA: 294] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/24/2014] [Accepted: 06/24/2014] [Indexed: 12/19/2022]
Abstract
Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.
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Affiliation(s)
- A. Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - C. H. Edwards
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - I. De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - H. Patel
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - S. N. El
- Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
| | - T. Grassby
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - C. Zielke
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - M. Ulmius
- Solve Research and Consultancy AB, Lund, Sweden
| | - L. Nilsson
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - P. J. Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
- Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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Affiliation(s)
- Peter R Shewry
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Till K Pellny
- Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK
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Freeman J, Lovegrove A, Wilkinson MD, Saulnier L, Shewry PR, Mitchell RAC. Effect of suppression of arabinoxylan synthetic genes in wheat endosperm on chain length of arabinoxylan and extract viscosity. Plant Biotechnol J 2016; 14:109-16. [PMID: 25819752 PMCID: PMC5098169 DOI: 10.1111/pbi.12361] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 05/05/2023]
Abstract
Arabinoxylan (AX) is the dominant component within wheat (Triticum aestivum L.) endosperm cell walls, accounting for 70% of the polysaccharide. The viscosity of aqueous extracts from wheat grain is a key trait influencing the processing for various end uses, and this is largely determined by the properties of endosperm AX. We have previously shown dramatic effects on endosperm AX in transgenic wheat by down-regulating either TaGT43_2 or TaGT47_2 genes (orthologues to IRX9 and IRX10 in Arabidopsis, respectively) implicated in AX chain extension and the TaXAT1 gene responsible for monosubstitution by 3-linked arabinose. Here, we use these transgenic lines to investigate the relationship between amounts of AX in soluble and insoluble fractions, the chain-length distribution of these measured by intrinsic viscosity and the overall effect on extract viscosity. In transgenic lines expressing either the TaGT43_2 or TaGT47_2 RNAi transgenes, the intrinsic viscosities of water-extractable (WE-AX) and of a water-insoluble alkaline-extracted fraction (AE-AX) were decreased by between 10% and 50% compared to control lines. In TaXAT1 RNAi lines, there was a 15% decrease in intrinsic viscosity of WE-AX but no consistent effect on that of AE-AX. All transgenic lines showed decreases in extract viscosity with larger effects in TaGT43_2 and TaGT47_2 RNAi lines (by up to sixfold) than in TaXAT1 RNAi lines (by twofold). These effects were explained by the decreases in amount and chain length of WE-AX, with decreases in amount having the greater influence. Extract viscosity from wheat grain can therefore be greatly decreased by suppression of single gene targets.
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Affiliation(s)
- Jackie Freeman
- Plant Biology and Crop Science, Rothamsted Research, Harpenden, UK
| | - Alison Lovegrove
- Plant Biology and Crop Science, Rothamsted Research, Harpenden, UK
| | | | - Luc Saulnier
- INRA Centre de Recherche Angers-Nantes, Nantes, France
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Chatzifragkou A, Kosik O, Prabhakumari PC, Lovegrove A, Frazier RA, Shewry PR, Charalampopoulos D. Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS). Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.09.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Datema MR, Zuidmeer-Jongejan L, Asero R, Barreales L, Belohlavkova S, de Blay F, Bures P, Clausen M, Dubakiene R, Gislason D, Jedrzejczak-Czechowicz M, Kowalski ML, Knulst AC, Kralimarkova T, Le TM, Lovegrove A, Marsh J, Papadopoulos NG, Popov T, Del Prado N, Purohit A, Reese G, Reig I, Seneviratne SL, Sinaniotis A, Versteeg SA, Vieths S, Zwinderman AH, Mills C, Lidholm J, Hoffmann-Sommergruber K, Fernández-Rivas M, Ballmer-Weber B, van Ree R. Hazelnut allergy across Europe dissected molecularly: A EuroPrevall outpatient clinic survey. J Allergy Clin Immunol 2015; 136:382-91. [PMID: 25772593 DOI: 10.1016/j.jaci.2014.12.1949] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 11/25/2014] [Accepted: 12/04/2014] [Indexed: 12/11/2022]
Abstract
BACKGROUND Hazelnut allergy is birch pollen-driven in Northern/Western Europe and lipid transfer protein-driven in Spain and Italy. Little is known about other regions and other allergens. OBJECTIVE Establishing a molecular map of hazelnut allergy across Europe. METHODS In 12 European cities, subjects reporting reactions to hazelnut (n = 731) were evaluated and sensitization to 24 foods, 12 respiratory allergen sources, and latex was tested by using skin prick test and ImmunoCAP. A subset (124 of 731) underwent a double-blind placebo-controlled food challenge to hazelnut. Sera of 423 of 731 subjects were analyzed for IgE against 7 hazelnut allergens and cross-reactive carbohydrate determinants by ImmunoCAP. RESULTS Hazelnut allergy was confirmed in 70% of those undergoing double-blind placebo-controlled food challenges. Birch pollen-driven hazelnut sensitization (Cor a 1) dominated in most cities, except in Reykjavik, Sofia, Athens, and Madrid, where reporting of hazelnut allergy was less frequent anyhow. In Athens, IgE against Cor a 8 dominated and strongly correlated with IgE against walnut, peach, and apple and against Chenopodium, plane tree, and mugwort pollen. Sensitization to seed storage proteins was observed in less than 10%, mainly in children, and correlated with IgE to nuts, seeds, and legumes. IgE to Cor a 12, observed in all cities (10% to 25%), correlated with IgE to nuts, seeds, and pollen. CONCLUSIONS In adulthood, the importance of hazelnut sensitization to storage proteins, oleosin (Cor a 12), and Cor a 8 is diluted by the increased role of birch pollen cross-reactivity with Cor a 1. Cor a 8 sensitization in the Mediterranean is probably driven by diet in combination with pollen exposure. Hazelnut oleosin sensitization is prevalent across Europe; however, the clinical relevance remains to be established.
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Affiliation(s)
- Mareen R Datema
- Department of Experimental Immunology, Academic Medical Center, Amsterdam, The Netherlands
| | | | - Riccardo Asero
- Ambulatorio di Allergologia, Clinica San Carlo, Paderno Dugnano, Italy
| | - Laura Barreales
- Clinical Epidemiology Unit, Preventive Medicine Department, Hospital Clinico San Carlos, IdISSC, Madrid, Spain
| | | | - Frédéric de Blay
- Allergy Division, Chest Disease Department, University Hospital of Strasbourg, Strasbourg, France
| | - Peter Bures
- Allergy Unit, Department of Dermatology, University Hospital Zürich, Zürich, Switzerland
| | - Michael Clausen
- Faculty of Medicine, University of Iceland, Landspitali University Hospital, Reykjavik, Iceland
| | | | - David Gislason
- Faculty of Medicine, University of Iceland, Landspitali University Hospital, Reykjavik, Iceland
| | | | - Marek L Kowalski
- Department of Immunology, Rheumatology and Allergy, Faculty of Medicine, Medical University of Lodz, Lodz, Poland
| | - André C Knulst
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Tanya Kralimarkova
- Clinic of Allergy and Asthma, Medical University of Sofia, Sofia, Bulgaria
| | - Thuy-My Le
- Department of Dermatology and Allergology, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Alison Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, United Kingdom
| | - Justin Marsh
- Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | - Nikolaos G Papadopoulos
- Allergy Department, 2nd Pediatric Clinic, University of Athens, Athens, Greece; Centre for Paediatrics and Child Health, Institute of Human Development, University of Manchester, Manchester, United Kingdom
| | - Todor Popov
- Division of Allergology, Paul-Ehrlich-Insitut, Federal Institute for Vaccines and Biomedicines, Langen, Germany
| | - Náyade Del Prado
- Clinical Epidemiology Unit, Preventive Medicine Department, Hospital Clinico San Carlos, IdISSC, Madrid, Spain
| | - Ashok Purohit
- Allergy Division, Chest Disease Department, University Hospital of Strasbourg, Strasbourg, France
| | - Gerald Reese
- Division of Allergology, Paul-Ehrlich-Insitut, Federal Institute for Vaccines and Biomedicines, Langen, Germany
| | - Isabel Reig
- Allergy Department, Hospital Clinico San Carlos, IdISSC, Madrid, Spain
| | - Suranjith L Seneviratne
- Department of Clinical Immunology, St Mary's Hospital, and Imperial College London, London, United Kingdom
| | | | - Serge A Versteeg
- Department of Experimental Immunology, Academic Medical Center, Amsterdam, The Netherlands
| | - Stefan Vieths
- Division of Allergology, Paul-Ehrlich-Insitut, Federal Institute for Vaccines and Biomedicines, Langen, Germany
| | - Aeilko H Zwinderman
- Department of Clinical Epidemiology, Biostatistics and Bioinformatics, Academic Medical Centre, Amsterdam, The Netherlands
| | - Clare Mills
- Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, United Kingdom
| | | | | | | | - Barbara Ballmer-Weber
- Allergy Unit, Department of Dermatology, University Hospital Zürich, Zürich, Switzerland
| | - Ronald van Ree
- Department of Experimental Immunology, Academic Medical Center, Amsterdam, The Netherlands; Department of Otorhinolaryngology, Academic Medical Center, Amsterdam, The Netherlands.
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Pirgozliev V, Rose SP, Pellny T, Amerah AM, Wickramasinghe M, Ulker M, Rakszegi M, Bedo Z, Shewry PR, Lovegrove A. Energy utilization and growth performance of chickens fed novel wheat inbred lines selected for different pentosan levels with and without xylanase supplementation. Poult Sci 2015; 94:232-9. [PMID: 25595480 PMCID: PMC4988544 DOI: 10.3382/ps/peu059] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Accepted: 10/20/2014] [Indexed: 11/20/2022] Open
Abstract
Different F5 recombinant inbred lines from the cross Yumai 34×Ukrainka were grown in replicated trials on a single site in one harvest year at Rothamsted Research. A total of 10 samples from those lines were harvested and used in a broiler experiment. Twenty nutritionally complete meal-form diets that had 630 g/kg of wheat with different amounts of pentosan, with and without exogenous xylanase supplementation, were used to compare broiler growth performance and determine apparent metabolizable energy corrected for N retention (AMEn). We examined the relationship between the nutritive value of the wheat samples and their chemical compositions and results of quality tests. The amounts of total and water soluble pentosans in wheat samples ranged from 36.7 to 48.0 g/kg DM, and 6.7 to 11.6 g/kg DM, respectively. The mean crude oil and protein contents of the wheat samples were 10.5 and 143.9 g/kg DM, respectively. The average determined value for the kinematic viscosity was 0.0018 mPa.s, and 2.1 mPa.s for the dynamic viscosity. The AMEn of the wheat-based diets had a maximum range of 0.47 MJ/kg DM within the ten wheat samples that were tested. Xylanase supplementation improved (P<0.05) dietary AMEn, dry matter, and fat digestibility coefficients. There was a positive (P<0.05) relationship between in vitro kinematic viscosity of the wheat samples and the total pentosan content. There was a negative relationship between the total pentosan content in the wheat and broiler growth performance. An increase by 10 g of pentosan per kg of wheat reduced (P<0.001) daily feed intake and weight gain by 2.9 g and 3.5 g, respectively. The study shows that the feeding quality of wheat samples can be predicted by their total pentosan content. Supplementary xylanase improved energy and nutrient availability of all wheat samples that was independent of differences in pentosan content.
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Affiliation(s)
- V Pirgozliev
- NIPH, Harper Adams University, Shropshire, TF10 8NB, UK
| | - S P Rose
- NIPH, Harper Adams University, Shropshire, TF10 8NB, UK
| | - T Pellny
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK
| | - A M Amerah
- Danisco Animal Nutrition, Wiltshire, SN8 1XN, UK
| | - M Wickramasinghe
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK University of Peradeniya, 20400, Sri Lanka
| | - M Ulker
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK Yuzuncu Yil University, Van, Turkey
| | - M Rakszegi
- Centre for Agricultural Research, MTA, Martonvásár, Hungary
| | - Z Bedo
- Centre for Agricultural Research, MTA, Martonvásár, Hungary
| | - P R Shewry
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK
| | - A Lovegrove
- Rothamsted Research, West Common, Harpenden, AL5 2JQ, UK
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Costabile A, Santarelli S, Claus SP, Sanderson J, Hudspith BN, Brostoff J, Ward JL, Lovegrove A, Shewry PR, Jones HE, Whitley AM, Gibson GR. Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome. PLoS One 2014; 9:e111225. [PMID: 25356771 PMCID: PMC4214745 DOI: 10.1371/journal.pone.0111225] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Accepted: 07/31/2014] [Indexed: 12/13/2022] Open
Abstract
A variety of foods have been implicated in symptoms of patients with Irritable Bowel Syndrome (IBS) but wheat products are most frequently cited by patients as a trigger. Our aim was to investigate the effects of breads, which were fermented for different lengths of time, on the colonic microbiota using in vitro batch culture experiments. A set of in vitro anaerobic culture systems were run over a period of 24 h using faeces from 3 different IBS donors (Rome Criteria-mainly constipated) and 3 healthy donors. Changes in gut microbiota during a time course were identified by fluorescence in situ hybridisation (FISH), whilst the small-molecular weight metabolomic profile was determined by NMR analysis. Gas production was separately investigated in non pH-controlled, 36 h batch culture experiments. Numbers of bifidobacteria were higher in healthy subjects compared to IBS donors. In addition, the healthy donors showed a significant increase in bifidobacteria (P<0.005) after 8 h of fermentation of a bread produced using a sourdough process (type C) compared to breads produced with commercial yeasted dough (type B) and no time fermentation (Chorleywood Breadmaking process) (type A). A significant decrease of δ-Proteobacteria and most Gemmatimonadetes species was observed after 24 h fermentation of type C bread in both IBS and healthy donors. In general, IBS donors showed higher rates of gas production compared to healthy donors. Rates of gas production for type A and conventional long fermentation (type B) breads were almost identical in IBS and healthy donors. Sourdough bread produced significantly lower cumulative gas after 15 h fermentation as compared to type A and B breads in IBS donors but not in the healthy controls. In conclusion, breads fermented by the traditional long fermentation and sourdough are less likely to lead to IBS symptoms compared to bread made using the Chorleywood Breadmaking Process.
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Affiliation(s)
- Adele Costabile
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
| | - Sara Santarelli
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
| | - Sandrine P. Claus
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
| | - Jeremy Sanderson
- King’s College London, Biomedical & Health Sciences, Dept. of Nutrition and Dietetics, London, United Kingdom
| | - Barry N. Hudspith
- King’s College London, Biomedical & Health Sciences, Dept. of Nutrition and Dietetics, London, United Kingdom
| | - Jonathan Brostoff
- King’s College London, Biomedical & Health Sciences, Dept. of Nutrition and Dietetics, London, United Kingdom
| | - Jane L. Ward
- Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | | | - Peter R. Shewry
- Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
- School of Agriculture, Policy and Development, Earley Gate, Reading, United Kingdom
| | - Hannah E. Jones
- School of Agriculture, Policy and Development, Earley Gate, Reading, United Kingdom
| | - Andrew M. Whitley
- Bread Matters Limited, Macbiehill Farmhouse, Lamancha, West Linton, Peeblesshire, Scotland
| | - Glenn R. Gibson
- Department of Food and Nutritional Sciences, The University of Reading, Reading, United Kingdom
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48
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Shewry P, Lovegrove A. Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review. Acta Alimentaria 2014. [DOI: 10.1556/aalim.43.2014.3.1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Lovegrove A, Wilkinson MD, Freeman J, Pellny TK, Tosi P, Saulnier L, Shewry PR, Mitchell RA. RNA interference suppression of genes in glycosyl transferase families 43 and 47 in wheat starchy endosperm causes large decreases in arabinoxylan content. Plant Physiol 2013; 163:95-107. [PMID: 23878080 PMCID: PMC3762668 DOI: 10.1104/pp.113.222653] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Accepted: 07/21/2013] [Indexed: 05/17/2023]
Abstract
The cell walls of wheat (Triticum aestivum) starchy endosperm are dominated by arabinoxylan (AX), accounting for 65% to 70% of the polysaccharide content. Genes within two glycosyl transferase (GT) families, GT43 (IRREGULAR XYLEM9 [IRX9] and IRX14) and GT47 (IRX10), have previously been shown to be involved in the synthesis of the xylan backbone in Arabidopsis, and close homologs of these have been implicated in the synthesis of xylan in other species. Here, homologs of IRX10 TaGT47_2 and IRX9 TaGT43_2, which are highly expressed in wheat starchy endosperm cells, were suppressed by RNA interference (RNAi) constructs driven by a starchy endosperm-specific promoter. The total amount of AX was decreased by 40% to 50% and the degree of arabinosylation was increased by 25% to 30% in transgenic lines carrying either of the transgenes. The cell walls of starchy endosperm in sections of grain from TaGT43_2 and TaGT47_2 RNAi transgenics showed decreased immunolabeling for xylan and arabinoxylan epitopes and approximately 50% decreased cell wall thickness compared with controls. The proportion of AX that was water soluble was not significantly affected, but average AX polymer chain length was decreased in both TaGT43_2 and TaGT47_2 RNAi transgenics. However, the long AX chains seen in controls were absent in TaGT43_2 RNAi transgenics but still present in TaGT47_2 RNAi transgenics. The results support an emerging picture of IRX9-like and IRX10-like proteins acting as key components in the xylan synthesis machinery in both dicots and grasses. Since AX is the main component of dietary fiber in wheat foods, the TaGT43_2 and TaGT47_2 genes are of major importance to human nutrition.
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50
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Datema MR, Zuidmeer L, Garino C, Marsh J, Lovegrove A, Clausen M, Gislason D, Dubakiene R, Reig I, Barreales L, Knulst AC, Le TM, Kowalski ML, Jedvzejczak M, Lidholm J, Kralimarkova T, Popov T, Asero R, Seneviratne S, Sinaniotis N, Papadopoulos N, Purohit A, de Blay F, Bures P, Vieths S, Fernández-Rivas M, Hoffmann-Sommergruber K, van Ree R, Ballmer-Weber B. Component resolved diagnosis in relation to severity of hazelnut allergy across Europe. Clin Transl Allergy 2013. [PMCID: PMC3723535 DOI: 10.1186/2045-7022-3-s3-p39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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