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Wiśniewska M, Mańkowski DR, Fraś A. Variations in chemical composition of common buckwheat (Fagopyrum esculentum Moench) as a result of different environmental conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:286-294. [PMID: 37556207 DOI: 10.1002/jsfa.12917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 08/03/2023] [Accepted: 08/09/2023] [Indexed: 08/11/2023]
Abstract
BACKGROUND Common buckwheat (Fagopyrum esculentum Moench) is a pseudo cereal that is gaining interest in the world. The chemical profile of common buckwheat determines its high nutritional and health-promoting value. The accumulation of these valuable ingredients depends on many factors, such as: variety, location of cultivation and related weather and agrotechnical conditions. Due to the growing interest in common buckwheat as a natural plant material for food production, it is important to know the factors affecting the quantitative and qualitative composition of its grains. The aim of the research was to determine the effect of the genotype (G), environment (E) and G × E interaction on the content of nutrients (protein, starch, ash, lipids) and bioactive components [dietary fiber (DF), total phenolic content (TPC)] in the common buckwheat grains. The study covered four cultivars grown in three locations for three consecutive vegetation seasons (2016/2017, 2017/2018, 2018/2019). RESULTS Based on the obtained results, a significant influence of the environment and G × E interaction on the content of the studied parameters was found. The greatest impact on the diversity of the content of nutrients had environmental conditions, which in the case of protein and ash determined these features in more than 80%, and in the case of starch, 70%. With regard to bioactive compounds, the greatest influence of the environment was observed for the amount of TPC (78%), lignin (51%) and the DF complex (56%). CONCLUSION The obtained results are useful for breeders working on expanding the pool of common buckwheat genotypes, stable in changing environmental conditions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Magdalena Wiśniewska
- Plant Breeding and Acclimatization Institute-National Research Institute, Błonie, Poland
| | - Dariusz R Mańkowski
- Plant Breeding and Acclimatization Institute-National Research Institute, Błonie, Poland
| | - Anna Fraś
- Plant Breeding and Acclimatization Institute-National Research Institute, Błonie, Poland
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Asranudin, Holilah, Syarifin ANK, Purnomo AS, Ansharullah, Fudholi A. The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106889] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Liu Y, Cai C, Yao Y, Xu B. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5565-5576. [PMID: 31152448 DOI: 10.1002/jsfa.9825] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/26/2019] [Accepted: 05/26/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high-performance liquid chromatography (HPLC) analyses were performed to determine the phenolic profiles and antioxidant capacities of the raw and thermally processed buckwheat samples, respectively. RESULTS Tartary buckwheat exhibited a remarkably higher total phenolic content (TPC), total flavonoid content (TFC), 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to common buckwheat, although there were no significant differences between their 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) free radical scavenging capacity. All thermal treatments, particularly microwave cooking, contributed to the greatest losses of phenolics and antioxidant capacities in the common buckwheat samples, whereas boiling and steaming usually resulted in the lowest losses. For the tartary buckwheat samples, all thermal treatments (except roasting), especially boiling and steaming, led to significant increases in TPC, TFC, DPPH free radical scavenging activity, FRAP and ABTS free radical scavenging capacity. However, HPLC analyses indicated that all thermal treatments, especially microwave cooking, gave rise to the greatest losses of the total content of 14 phenolic acids and three flavonoids, whereas boiling led to the lowest losses. CONCLUSION Both steaming and boiling treatments are recommended when preparing common or tartary buckwheat food products because they can minimize thermal degradation or promote their phenolic compounds and antioxidant capacities to the greatest extent. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yongxiang Liu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Chunzhi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Yiliang Yao
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China
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Gutiérrez TJ. Plantain flours as potential raw materials for the development of gluten-free functional foods. Carbohydr Polym 2018; 202:265-279. [PMID: 30287000 DOI: 10.1016/j.carbpol.2018.08.121] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/26/2018] [Accepted: 08/27/2018] [Indexed: 12/22/2022]
Abstract
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.
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Affiliation(s)
- Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina.
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Minneé E, Waghorn G, Lee J, Clark C. Including chicory or plantain in a perennial ryegrass/white clover-based diet of dairy cattle in late lactation: Feed intake, milk production and rumen digestion. Anim Feed Sci Technol 2017. [DOI: 10.1016/j.anifeedsci.2017.03.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Baruzzi F, de Candia S, Quintieri L, Caputo L, De Leo F. Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins. Front Microbiol 2017; 8:640. [PMID: 28469606 PMCID: PMC5395566 DOI: 10.3389/fmicb.2017.00640] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 03/29/2017] [Indexed: 01/10/2023] Open
Abstract
The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L-1, and enriched with 10 g L-1 of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber. Resistant starch promoted the growth of the Bifidobacterium pseudocatenulatum strain and its viability under cold storage, also conferring higher sensory scores. The development of this new functional beverage will allow to carry out in vivo trials in order to validate its pre- and probiotic effects.
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Affiliation(s)
- Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Silvia de Candia
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Francesca De Leo
- Institute of Biomembranes, Bioenergetic and Molecular Biotechnologies, National Research Council of Italy (IBIOM-CNR)Bari, Italy
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Bermingham EN, Maclean P, Thomas DG, Cave NJ, Young W. Key bacterial families (Clostridiaceae, Erysipelotrichaceae and Bacteroidaceae) are related to the digestion of protein and energy in dogs. PeerJ 2017; 5:e3019. [PMID: 28265505 PMCID: PMC5337088 DOI: 10.7717/peerj.3019] [Citation(s) in RCA: 130] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Accepted: 01/23/2017] [Indexed: 01/14/2023] Open
Abstract
BACKGROUND Much of the recent research in companion animal nutrition has focussed on understanding the role of diet on faecal microbiota composition. To date, diet-induced changes in faecal microbiota observed in humans and rodents have been extrapolated to pets in spite of their very different dietary and metabolic requirements. This lack of direct evidence means that the mechanisms by which microbiota influences health in dogs are poorly understood. We hypothesised that changes in faecal microbiota correlate with physiological parameters including apparent macronutrient digestibility. METHODS Fifteen adult dogs were assigned to two diet groups, exclusively fed either a premium kibbled diet (kibble; K; n = 8) or a raw red meat diet (meat; M; n = 7) for nine weeks. Apparent digestibility of macronutrients (protein, fat, gross energy and dry matter), faecal weight, faecal health scores, faecal VFA concentrations and faecal microbial composition were determined. Datasets were integrated using mixOmics in R. RESULTS Faecal weight and VFA levels were lower and the apparent digestibility of protein and energy were higher in dogs on the meat diet. Diet significantly affected 27 microbial families and 53 genera in the faeces. In particular, the abundances of Bacteriodes, Prevotella, Peptostreptococcus and Faecalibacterium were lower in dogs fed the meat diet, whereas Fusobacterium, Lactobacillus and Clostridium were all more abundant. DISCUSSION Our results show clear associations of specific microbial taxa with diet composition. For example, Clostridiaceae, Erysipelotrichaceae and Bacteroidaceae were highly correlated to parameters such as protein and fat digestibility in the dog. By understanding the relationship between faecal microbiota and physiological parameters we will gain better insights into the effects of diet on the nutrition of our pets.
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Affiliation(s)
- Emma N Bermingham
- AgResearch Ltd., Food Nutrition & Health Team , Palmerston North , New Zealand
| | - Paul Maclean
- AgResearch Ltd., Bioinformatics & Statistics Team , Lincoln , New Zealand
| | - David G Thomas
- Massey University, Institute of Veterinary, Animal & Biomedical Sciences , Palmerston North , New Zealand
| | - Nicholas J Cave
- Massey University, Institute of Veterinary, Animal & Biomedical Sciences , Palmerston North , New Zealand
| | - Wayne Young
- AgResearch Ltd., Food Nutrition & Health Team , Palmerston North , New Zealand
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Bimo Setiarto RH, Sri Laksmi Jenie B, Nur Faridah D, Saskiawan I, - S. Selection of Amylase and Pullulanase Producing Lactic Acid Bacteria and Its Application on Taro Fermentation. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.1.80] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Le Thanh-Blicharz J, Sip A, Malcher A, Prochaska K, Lewandowicz G. The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genusLactobacillus. STARCH-STARKE 2014. [DOI: 10.1002/star.201400155] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products; Prof Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; 40 Starołęcka Street Poznań Poland
| | - Anna Sip
- Department of Biotechnology and Food Microbiology; Poznan University of Life Science; 48 Wojska Polskiego Street Poznań Poland
| | - Agnieszka Malcher
- Department of Reproductive Biology and Stem Cells, Institute of Human Genetics; Polish Academy of Sciences; 32 Strzeszynska Street Poznan Poland
| | - Krystyna Prochaska
- Institute of Chemical Technology and Engineering; Poznań University of Technology; 4 Berdychowo Street Poznań Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology; Poznan University of Life Science; 48 Wojska Polskiego Street Poznań Poland
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Sivapragasam N, Thavarajah P, Ohm JB, Ohm JB, Margaret K, Thavarajah D. Novel starch based nano scale enteric coatings from soybean meal for colon-specific delivery. Carbohydr Polym 2014; 111:273-9. [PMID: 25037352 DOI: 10.1016/j.carbpol.2014.04.091] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Revised: 04/22/2014] [Accepted: 04/23/2014] [Indexed: 11/20/2022]
Abstract
Soybean meal was used to isolate resistant starch and produce nanoparticles, which could be potential coating materials for colonic nutrient and drug deliveries. The nanoparticles were in 40 ± 33.2 nm ranges. These nanoparticles were stable under simulated human physiological conditions. The degrees of dissolution in both stomach and intestinal conditions were less than 30%. Furthermore, the nanoparticles were less susceptible to pancreatic enzymatic digestion (20%), which was also evidenced by the co-existence of B-type crystalline pattern. In addition to the dissolution and digestion studies in the upper gastrointestinal tract, the nanoparticles were subjected to in vitro fermentation by Bifidobacterium brevis and Lactobacillus casei. Both species showed an increase in growth and activity, while producing short chain fatty acids: acetate, propionate, and butyrates in varying amounts. Overall this study clearly demonstrated a novel method that can be used for colon-specific delivery of bioactive compounds such as drugs and nutrients.
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Affiliation(s)
- Nilushni Sivapragasam
- School of Food Systems, North Dakota State University, IACC 372, 1320 Albrecht Blvd, Dept. 7640, PO Box 6050, Fargo, ND 58108-6050, USA
| | - Pushparajah Thavarajah
- School of Food Systems, North Dakota State University, IACC 372, 1320 Albrecht Blvd, Dept. 7640, PO Box 6050, Fargo, ND 58108-6050, USA.
| | - Jae-Bom Ohm
- USDA-ARS Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Dept. 7640, 214 Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA
| | - Jae-Bom Ohm
- USDA-ARS Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Dept. 7640, 214 Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA
| | - Khaitsa Margaret
- Veterinary and Microbiological Sciences, North Dakota State University, Van Es 118, Fargo, ND 58108-6050, USA
| | - Dil Thavarajah
- School of Food Systems, North Dakota State University, Dept. 7640, 208 Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA
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Calvelo Pereira R, Muetzel S, Camps Arbestain M, Bishop P, Hina K, Hedley M. Assessment of the influence of biochar on rumen and silage fermentation: A laboratory-scale experiment. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.06.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rius AG, Kittelmann S, Macdonald KA, Waghorn GC, Janssen PH, Sikkema E. Nitrogen metabolism and rumen microbial enumeration in lactating cows with divergent residual feed intake fed high-digestibility pasture. J Dairy Sci 2013; 95:5024-5034. [PMID: 22916906 DOI: 10.3168/jds.2012-5392] [Citation(s) in RCA: 100] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Accepted: 05/10/2012] [Indexed: 11/19/2022]
Abstract
Dairy cattle selected for negative residual feed intake (n-RFI; efficient) should maintain production while reducing dry matter intake over a lactation because of improvements in feed digestion and efficient use of nutrients. The objective of this study was to measure nitrogen (N) digestibility and rumen microbial community composition over a short period during early lactation in lactating Holstein-Friesian cows selected previously for divergent RFI. It was proposed that n-RFI cows would have greater apparent digestibility of N than the positive RFI (p-RFI; inefficient) animals, to compensate for the lower dry matter intake determined during selection for divergence. Sixteen 3-yr-old rumen-cannulated, lactating cows (56 ± 10d in milk) selected for n-RFI (n = 8) and p-RFI (n = 8) were housed in metabolism stalls and fed fresh vegetative ryegrass (Lolium perenne L.) pasture ad libitum as a sole diet during an 8-d digestibility study. Intake of nutrients and outputs of milk, feces, and urine were determined. Rumen parameters were determined by removing, weighing, and sampling digesta, and by cobalt-EDTA dilution. Intakes of N, dry matter, organic matter, or its components did not differ with RFI. Compared with p-RFI cows, n-RFI cows had a greater apparent N digestibility (77.2 vs. 75.5%), and a tendency toward greater dry matter and organic matter digestibilities. The n-RFI cows had a lower fecal N output (126 vs. 138 g/d) and a lower partition of feed N to fecal N (23.1 vs. 24.7%) compared with p-RFI animals. We found no differences between phenotypes in the partition of N to urinary N or milk crude protein but did observe a trend for n-RFI cows to partition less N to milk casein (16.8 vs. 17.9%). Rumen digesta mass was similar for both groups, despite differences in calculated fractional liquid outflow rates, and most bacterial, archaeal, protozoal, and fungal communities were similar for both phenotype groups. In conclusion, dry matter intake and rumen function were similar for both phenotypes when the animals were fed highly digestible fresh ryegrass, but apparent digestibility of dietary N was higher in the efficient (n-RFI) cows. Future research should measure digestion parameters in cows with divergent RFI when fed diets differing in chemical composition (e.g., divergent crude protein contents).
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Affiliation(s)
- A G Rius
- DairyNZ Ltd., Private Bag 3221, Hamilton 3240, New Zealand.
| | - S Kittelmann
- AgResearch Grasslands, Private Bag 11008, Palmerston North, New Zealand
| | - K A Macdonald
- DairyNZ Ltd., Private Bag 3221, Hamilton 3240, New Zealand
| | - G C Waghorn
- DairyNZ Ltd., Private Bag 3221, Hamilton 3240, New Zealand
| | - P H Janssen
- AgResearch Grasslands, Private Bag 11008, Palmerston North, New Zealand
| | - E Sikkema
- Wageningen University, Wageningen, 6700 PG, the Netherlands
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Sanz-Penella JM, Wronkowska M, Soral-Śmietana M, Collar C, Haros M. Impact of the addition of resistant starch from modified pea starch on dough and bread performance. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1294-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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KRUPA URSZULA, ROSELL CRISTINAM, SADOWSKA JADWIGA, SORAL-ŚMIETANA MARIA. BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD. J FOOD PROCESS PRES 2010. [DOI: 10.1111/j.1745-4549.2009.00366.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Christa K, Soral-Śmietana M, Lewandowicz G. Buckwheat starch: structure, functionality and enzymein vitrosusceptibility upon the roasting process. Int J Food Sci Nutr 2009; 60 Suppl 4:140-54. [DOI: 10.1080/09637480802641288] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Wronkowska M, Soral-Smietana M, Krupa-Kozak U. Native wheat, potato and pea starches and their physically modified preparations tested in vitro as the substrates for selected Bifidobacterium strains. Int J Food Sci Nutr 2009; 60 Suppl 4:191-204. [PMID: 19353367 DOI: 10.1080/09637480902769583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The wheat, potato and pea starches subjected to physical modification were studied in vitro as a substrate for selected Bifidobacterium strains (Bifidobacterium breve KN14, Bifidobacterium animalis KS20a1). The effects of these substrates on bifidobacterial growth, acidifying activity, metabolic end-products and changes in starch microstructure were assayed after 24-h fermentation. Physically modified starch preparations were better utilized substrates for growth of Bifidobacterium monocultures, in comparison with native starches. Lactic acid occurred in the highest concentration in the culture of B. breve KN14 (55-104 micromol/100 ml), whereas acetic acid was highest in the culture of B. animalis KS20a1 (329-378 micromol/100 ml). The microstructure pictures showed meaningful differences between native and modified starches stemmed from the enzymatic action of examined Bifidobacterium strains during fermentation. Obtained results confirmed the stimulation of growth and acidifying activity of selected Bifidobacterium strains by investigated physically modified starches in comparison with native starch.
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Affiliation(s)
- Małgorzata Wronkowska
- Department of Functional Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland.
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