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Doliente JE, Langer S, Dickinson MR, Cubas M, Colonese AC, Penkman K, Craig OE. Alkylresorcinol detection and identification in archaeological pottery using ultra-high-performance liquid chromatography-quadrupole/Orbitrap mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2024; 38:e9771. [PMID: 38778666 DOI: 10.1002/rcm.9771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/25/2024]
Abstract
RATIONALE Alkylresorcinols (AR) are cereal-specific biomarkers and have recently been found in archaeological pots. However, their low concentrations and high susceptibility to degradation make them difficult to detect using conventional gas chromatography mass spectrometry (GC/MS). Here we describe the development of a more sensitive liquid chromatography mass spectrometry (LC/MS) method to detect these compounds. METHOD A method based on the use of ultra-high-performance liquid chromatography (UHPLC) coupled to an Orbitrap mass analyser was established and validated for the detection of low-concentration ARs in pottery. During the preliminary experiments, UHPLC-Q/Orbitrap MS (ultra-high-performance liquid chromatography-quadrupole/Orbitrap mass spectrometry) was demonstrated to be more sensitive, and a wide range of AR homologues in cereal extracts were detected, unlike UHPLC-QTOFMS (ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry) and GC/MS. The developed method was utilised to profile AR homologue distribution in modern cereal samples and reanalyse AR-containing pots from the archaeological site of Must Farm. RESULTS A highly sensitive LC/MS method with a limit of detection (LOD) of 0.02 μg/g and a limit of quantification (LOQ) of 0.06 μg/g was used to profile ARs in five modern cereal grains. The obtained LOD is 250 times lower than that obtained using the conventional GC/MS approach. AR 21:0 was the most abundant homologue in all four Triticum spp.-einkorn, emmer, Khorasan wheat and common wheat. Meanwhile, AR 25:0 was the predominant homologue in barley, potentially enabling differentiation between wheat and barley. The developed LC/MS-based method was successfully used to analyse ARs extracted from Must Farm potsherds and identified the cereal species most likely processed in the pots-emmer wheat. CONCLUSION The described method offers an alternative and more sensitive approach for detecting and identifying ARs in ancient pottery. It has been successfully utilised to detect AR homologues in archaeological samples and discriminate which cereal species-wheat and barley-were processed in the pots.
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Affiliation(s)
- Jonica Ella Doliente
- Department of Chemistry, University of York, York, UK
- BioArCh, Department of Archaeology, University of York, York, UK
- Department of Prehistory, Institute of Environmental Science and Technology (ICTA), Universitat Autònoma de Barcelona, Barcelona, Spain
| | - Swen Langer
- Department of Biology, Bioscience Technology Facility, University of York, York, UK
- Centre of Excellence in Mass Spectrometry, University of York, York, UK
| | | | - Miriam Cubas
- Department of History and Philosophy, University of Alcalá, Madrid, Spain
| | - André C Colonese
- Department of Prehistory, Institute of Environmental Science and Technology (ICTA), Universitat Autònoma de Barcelona, Barcelona, Spain
| | | | - Oliver E Craig
- BioArCh, Department of Archaeology, University of York, York, UK
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Yang J, Wu Y, Lv X, Liu L, Li J, Du G, Liu Y. Engineering Redox Cofactor Balance for Improved 5-Methyltetrahydrofolate Production in Escherichia coli. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9974-9983. [PMID: 38625685 DOI: 10.1021/acs.jafc.4c00821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
5-Methyltetrahydrofolate (5-MTHF) is the sole active form of folate functioning in the human body and is widely used as a nutraceutical. Unlike the pollution from chemical synthesis, microbial synthesis enables green production of 5-MTHF. In this study, Escherichia coli BL21 (DE3) was selected as the host. Initially, by deleting 6-phosphofructokinase 1 and overexpressing glucose-6-phosphate 1-dehydrogenase and 6-phosphogluconate dehydrogenase, the glycolysis pathway flux decreased, while the pentose phosphate pathway flux enhanced. The ratios of NADH/NAD+ and NADPH/NADP+ increased, indicating elevated NAD(P)H supply. This led to more folate being reduced and the successful accumulation of 5-MTHF to 44.57 μg/L. Subsequently, formate dehydrogenases from Candida boidinii and Candida dubliniensis were expressed, which were capable of catalyzing the reaction of sodium formate oxidation for NAD(P)H regeneration. This further increased the NAD(P)H supply, leading to a rise in 5-MTHF production to 247.36 μg/L. Moreover, to maintain the balance between NADH and NADPH, pntAB and sthA, encoding transhydrogenase, were overexpressed. Finally, by overexpressing six key enzymes in the folate to 5-MTHF pathway and employing fed-batch cultivation in a 3 L fermenter, strain Z13 attained a peak 5-MTHF titer of 3009.03 μg/L, the highest level reported in E. coli so far. This research is a significant step toward industrial-scale microbial 5-MTHF production.
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Affiliation(s)
- Jinning Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yaokang Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xueqin Lv
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
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3
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Valladares L, Vio Del Río F. [Bioactive components of whole grain and their effect on health]. NUTR HOSP 2024. [PMID: 38501834 DOI: 10.20960/nh.04986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/20/2024] Open
Abstract
Non-communicable diseases represent a global health burden with increasing prevalence. To prevent or improve this type of diseases, dietary strategies based on healthy foods have been suggested. Cereals are the most consumed foods in the world and preventive effects of whole grains on health have been described. The germ and bran of cereals are abundant in bioactive compounds, including phytochemicals, vitamins, minerals and fibers, and these compounds are effective in preventing and improving non-communicable diseases. This review analyzes the content and distribution of the primary components of whole grains (wheat, barley, oats, rice and black wheat) and their fractions, focusing on the mechanisms by which phenolic acids and dietary fiber contribute to reducing the risk of metabolic and cardiovascular diseases and cancer. There is clear evidence of the broad cellular and physiological effects of bioactive compounds in whole grains, supporting the health value of a diet rich in whole grains.
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Affiliation(s)
- Luis Valladares
- Instituto de Nutrición y Tecnología de los Alimentos (INTA). Universidad de Chile
| | - Fernando Vio Del Río
- Instituto de Nutrición y Tecnología de los Alimentos (INTA). Universidad de Chile
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Prins A, Kosik O. Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat. PLANTS (BASEL, SWITZERLAND) 2023; 12:3216. [PMID: 37765380 PMCID: PMC10534680 DOI: 10.3390/plants12183216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023]
Abstract
Wheat is one of the three staple crops feeding the world. The demand for wheat is ever increasing as a relatively good source of protein, energy, nutrients, and dietary fiber (DF) when consumed as wholemeal. Arabinoxylan and β-glucan are the major hemicelluloses in the cell walls and dietary fiber in wheat grains. The amount and structure of DF varies between grain tissues. Reducing post-prandial glycemic response as well as intestinal transit time and contribution to increased fecal bulk are only a few benefits of DF consumption. Dietary fiber is fermented in the colon and stimulates growth of beneficial bacteria producing SCFA, considered responsible for a wide range of health benefits, including reducing the risk of heart disease and colon cancer. The recommended daily intake of 25-30 g is met by only few individuals. Cereals cover nearly 40% of fiber in the Western diet. Therefore, wheat is a good target for improving dietary fiber content, as it would increase the fiber intake and simultaneously impact the health of many people. This review reflects the current status of the research on genetics of the two major dietary fiber components, as well as breeding approaches used to improve their quantity and quality in wheat grain.
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Affiliation(s)
- Anneke Prins
- Department of Sustainable Soils and Crops, Rothamsted Research, Harpenden AL5 2JQ, UK;
| | - Ondrej Kosik
- Department of Plant Sciences for the Bioeconomy, Rothamsted Research, Harpenden AL5 2JQ, UK
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Nardini M. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 2023; 28:molecules28073221. [PMID: 37049984 PMCID: PMC10096009 DOI: 10.3390/molecules28073221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans.
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Affiliation(s)
- Mirella Nardini
- CREA, Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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Joyce GE, Kagan IA, Flythe MD, Davis BE, Schendel RR. Profiling of cool-season forage arabinoxylans via a validated HPAEC-PAD method. FRONTIERS IN PLANT SCIENCE 2023; 14:1116995. [PMID: 36993841 PMCID: PMC10040848 DOI: 10.3389/fpls.2023.1116995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/27/2023] [Indexed: 06/19/2023]
Abstract
Cool-season pasture grasses contain arabinoxylans (AX) as their major cell wall hemicellulosic polysaccharide. AX structural differences may influence enzymatic degradability, but this relationship has not been fully explored in the AX from the vegetative tissues of cool-season forages, primarily because only limited AX structural characterization has been performed in pasture grasses. Structural profiling of forage AX is a necessary foundation for future work assessing enzymatic degradability and may also be useful for assessing forage quality and suitability for ruminant feed. The main objective of this study was to optimize and validate a high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) method for the simultaneous quantification of 10 endoxylanase-released xylooligosaccharides (XOS) and arabinoxylan oligosaccharides (AXOS) in cool-season forage cell wall material. The following analytical parameters were determined or optimized: chromatographic separation and retention time (RT), internal standard suitability, working concentration range (CR), limit of detection (LOD), limit of quantification (LOQ), relative response factor (RRF), and quadratic calibration curves. The developed method was used to profile the AX structure of four cool-season grasses commonly grown in pastures (timothy, Phleum pratense L.; perennial ryegrass, Lolium perenne L.; tall fescue, Schedonorus arundinaceus (Schreb.) Dumort.; and Kentucky bluegrass, Poa pratensis L.). In addition, the cell wall monosaccharide and ester-linked hydroxycinnamic acid contents were determined for each grass. The developed method revealed unique structural aspects of the AX structure of these forage grass samples that complemented the results of the cell wall monosaccharide analysis. For example, xylotriose, representing an unsubstituted portion of the AX polysaccharide backbone, was the most abundantly-released oligosaccharide in all the species. Perennial rye samples tended to have greater amounts of released oligosaccharides compared to the other species. This method is ideally suited to monitor structural changes of AX in forages as a result of plant breeding, pasture management, and fermentation of plant material.
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Affiliation(s)
- Glenna E. Joyce
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States
| | - Isabelle A. Kagan
- Forage-Animal Production Research Unit, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), Lexington, KY, United States
| | - Michael D. Flythe
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States
- Forage-Animal Production Research Unit, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), Lexington, KY, United States
| | - Brittany E. Davis
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States
- Forage-Animal Production Research Unit, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), Lexington, KY, United States
| | - Rachel R. Schendel
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States
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Khorasaniha R, Olof H, Voisin A, Armstrong K, Wine E, Vasanthan T, Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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8
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García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Cariño-Cortés R, Acevedo-Sandoval OA, López-Perea P, Guzmán-Ortiz FA. Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 2022; 11:3231. [PMCID: PMC9601750 DOI: 10.3390/foods11203231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.
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Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Raquel Cariño-Cortés
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Elíseo Ramírez Ulloa, 400, Doctores, Pachuca de Soto 42090, Mexico
| | - Otilio Arturo Acevedo-Sandoval
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Patricia López-Perea
- Área de Ingeniería Agroindustrial, Universidad Politécnica Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONACYT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
- Correspondence: (A.D.R.-G.); (F.A.G.-O.)
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Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products. Nutrients 2022; 14:nu14183729. [PMID: 36145105 PMCID: PMC9500880 DOI: 10.3390/nu14183729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/31/2022] [Accepted: 09/06/2022] [Indexed: 11/25/2022] Open
Abstract
Folate is a fundamental vitamin for human health in prevention of many diseases; however, unfortunately its deficiency is widespread, so a greater availability of folate rich foods is desirable. The aim of this study was to design new cereal products naturally enriched in folate using barley flour from pearling as ingredient. Folate content of unfortified and fortified commercial grain-based products was considered to identify the best ingredients for new formulation and for folate content comparisons. Nineteen Italian barley cultivars were evaluated for their folate content and Natura was chosen for its highest folate levels = 69.3 μg/100 g f.w. Application of pearling gave a by-product flour with a high folate level: 221.7 ± 7.0 μg/100 g; this flour was employed to design pasta and biscuits naturally enriched in folate: 87.1 μg/100 g and 70.1 ± 3.7 μg/100 g f.w., respectively. Folate content of new products is higher than commercial samples: 39.2 μg/100 g in refined pasta, 60.4 μg/100 g in wholemeal pasta, 62.1 μg/100 g in fortified biscuits and 10.4 μg/100 g in unfortified ones. Enriched pasta had higher folate retention (68.5%) after cooking compared to the fortified one (27.8%). This research shows promising results concerning the pearling technique to design new cereal products naturally enriched in folates.
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Vingrys K, Mathai M, Ashton JF, Stojanovska L, Vasiljevic T, McAinch AJ, Donkor ON. The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals. J Food Sci 2022; 87:4188-4202. [PMID: 35998111 DOI: 10.1111/1750-3841.16271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 01/07/2023]
Abstract
Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (wheat, barley, and sorghum) and breakfast cereals (wheat, barley) by Folin Ciocalteu Reagent (FCR), % inhibition of the free radical 2,2-diphenyl-1-picryl-hydrazyl, and high performance liquid chromatography. Higher TPC was observed in all malted grains and breakfast cereals compared with unmalted samples (p < 0.05). Higher RSA was also observed in all malted samples compared to unmalted samples (p < 0.05) except for wheat grain to malted wheat grain. In this study, malting induced additional polyphenols and antioxidant activity in grains and cereal products. Malted grain breakfast cereals may be practical sources of polyphenol antioxidants. PRACTICAL APPLICATION: This study utilized malting in a unique way to investigate potential health benefits of polyphenols and antioxidant activity in grains (wheat, barley, and sorghum) and ready-to-eat breakfast cereals (wheat and barley). This study found that grains and breakfast cereals are important sources of antioxidant polyphenols, and these were significantly increased in malted varieties. Understanding this is important as grains and breakfast cereals are widely consumed staple foods. Consuming healthier grain products may be a practical strategy in reducing the risk of noncommunicable diseases such as colorectal cancer and type-2 diabetes, where wholegrain consumption may be important in prevention.
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Affiliation(s)
- Kristina Vingrys
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.,First Year College, Victoria University, Melbourne, Victoria, Australia
| | - Michael Mathai
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia
| | - John F Ashton
- Sanitarium Development and Innovation, Cooranbong, NSW, Australia
| | - Lily Stojanovska
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.,Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, UAE
| | - Todor Vasiljevic
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Victoria, Australia
| | - Andrew J McAinch
- Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.,Australian Institute for Musculoskeletal Science (AIMSS), College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia
| | - Osaana N Donkor
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Victoria, Australia
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11
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The Role of Resorcinolic Lipids of Caryopsis Surface in the Process of Cereal Infection by Rhizoctonia solani and Fusarium culmorum. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cereal caryopses are rich in 5-n-alk(en)ylresorcinols, antimicrobial compounds. In this paper, the correlation between the presence of resorcinolic lipids on the surface of cereal grains and the susceptibility of their seedlings to infection by Rhizoctonia solani or Fusarium culmorum was evaluated. The declines in length of both the roots and coleoptiles were observed in barley seedlings of Scarlett and Rabel cultivars grown from the wax-impoverished seeds infected with F92 and F93 strains of Rhizoctonia solani, respectively. Regarding wheat, R. solani F93 significantly reduced only the coleoptile growth. Resorcinolic lipids, being the mixture of homologues with C17–C25 carbon chains, were the only compounds washed off wheat caryopses by chloroform. Moreover, the better anti-Rhizoctonia solani F93 activity of 5-n-alk(en)ylresorcinols of wheat grains than that of rye caryopsis lipids was proven by the poisoned medium technique. Two saturated homologues (C21:0 and C23:0) were the most effective inhibitors of the mycelial growth of this fungus. Thus, the susceptibilities of barley and wheat seedlings to some fungal pathogens have been found to be related to the content and composition of 5-n-alk(en)ylresorcinols in the waxy layer of cereal grains, confirming the protective role of these compounds, during the early stages of cereal development.
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12
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Yang H, Yang J, Liu C, Lv X, Liu L, Li J, Du G, Chen J, Liu Y. High-Level 5-Methyltetrahydrofolate Bioproduction in Bacillus subtilis by Combining Modular Engineering and Transcriptomics-Guided Global Metabolic Regulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5849-5859. [PMID: 35521920 DOI: 10.1021/acs.jafc.2c01252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
5-Methyltetrahydrofolate (5-MTHF) is the predominant folate form in human plasma, which has been widely used as a nutraceutical. However, the microbial synthesis of 5-MTHF is currently inefficient, limiting green and sustainable 5-MTHF production. In this study, the Generally Regarded As Safe (GRAS) microorganism Bacillus subtilis was engineered as the 5-MTHF production host. Three precursor supply modules were first optimized by modular engineering for strengthening the supply of guanosine-5-triphosphate (GTP) and p-aminobenzoic acid (pABA). Next, the impact of genome-wide gene expression on 5-MTHF biosynthesis was evaluated using transcriptome analyses, which identified key genes for 5-MTHF production. The effects of potential genes on 5-MTHF synthesis were verified by observing the genes' up-regulated by strong promoter P566 and those down-regulated by inhibition through the clustered regularly interspaced short palindromic repeat interference (CRISPRi). Finally, a key gene for improved 5-MTHF biosynthesis, comGC, was integrated into the genome of modular engineered strain B89 for its overexpression and facilitating efficient 5-MTHF synthesis, reaching 3.41 ± 0.10 mg/L with a productivity of 0.21 mg/L/h, which was the highest level achieved by microbial synthesis. The engineered 5-MTHF-producing B. subtilis developed in this work lays the foundation of further enhancing 5-MTHF production by microbial fermentation, which can be used for isolation and purification of 5-MTHF as food and nutraceutical ingredients.
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Affiliation(s)
- Han Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinning Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cheng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xueqin Lv
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
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geng L, Li M, Zhang G, Ye L. Barley: a potential cereal for producing healthy and functional foods. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Barley is the fourth largest cereal crop in the world. It is mainly used for feeding, beer production and food. Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits. In comparison with other cereal crops, including wheat, rice and maize, barley grains are rich in dietary fiber (such as β-glucan) and tocols, which are beneficial to human health. It is well proved that diets rich in those chemicals can provide protection against hypertension, cardiovascular disease, and diabetes. Barley has been widely recognized to be great potential as a healthy or functional food. In this review, we present the information about the studies on physical structure of barley grain and the distribution of main chemical components, nutrient and functional composition of barley grain and their health benefits, and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain. With the development of processing technologies, functional components in barley grains, especially β-glucan, can be efficiently extracted and concentrated. Moreover, nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches. The review highlights the great potential of barley used as healthy and functional foods, and may be instructive for better utilization of barley in food processing.
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Affiliation(s)
- La geng
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Mengdi Li
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Guoping Zhang
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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Sharma P, Goudar G, Longvah T, Gour VS, Kothari S, Wani IA. Fate of Polyphenols and Antioxidant Activity of Barley during Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2020.1725036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Paras Sharma
- ICMR-National Institute of Nutrition, Hyderabad, India
| | | | - T. Longvah
- ICMR-National Institute of Nutrition, Hyderabad, India
| | - Vinod. S. Gour
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - S.L. Kothari
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Idrees A. Wani
- Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
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15
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Bouchard J, Valookaran AF, Aloud BM, Raj P, Malunga LN, Thandapilly SJ, Netticadan T. Impact of oats in the prevention/management of hypertension. Food Chem 2022; 381:132198. [PMID: 35123221 DOI: 10.1016/j.foodchem.2022.132198] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 12/24/2022]
Abstract
Oats are a rich source of a soluble fibre, beta-glucan, phenolic compounds, as well as functional lipid and protein components that could potentially aid in preventing and managing hypertension. Processing techniques commonly used to manufacture oat based foods have been shown to improve its physiological efficacy. Hypertension is a common condition that is a risk factor for cardiovascular disease, a primary cause of mortality worldwide. Though exercise and pharmacological interventions are often used in the management of hypertension, diet is an incredibly important factor. One preclinical study and a handful of clinical studies have shown that oat components/products are effective in lowering blood pressure. However, research in this area is limited and more studies are needed to elucidate the anti-hypertensive potential of oats.
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Affiliation(s)
- Jenny Bouchard
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada
| | - Aleena Francis Valookaran
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada
| | | | - Pema Raj
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada
| | - Lovemore Nkhata Malunga
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada
| | - Sijo Joseph Thandapilly
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada.
| | - Thomas Netticadan
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada; Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, MB, Canada.
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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Kalb V, Seewald T, Hofmann T, Granvogl M. The malting parameters: steeping, germination, withering, and kilning temperature and aeration rate as possibilities for styrene mitigation in wheat beer. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03852-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractAiming at the mitigation of the toxicologically relevant styrene formed during wheat beer brewing, different malting parameters, such as steeping temperature, germination temperature, withering and kilning temperatures applied during kiln-drying, and aeration rate, were evaluated for their suitability to reduce the content of cinnamic acid, the precursor of styrene, in malts of barley and wheat, responsible for the input of the undesired precursor into the brewing process. According to the results of the present study, higher steeping temperatures, higher germination temperatures, lower aeration rates, and lower withering temperatures during malting are beneficial for the overall reduction of cinnamic acid in wort produced with barley and wheat malts. Thereby, the withering temperature showed the highest impact among the investigated parameters, able to reduce the soluble cinnamic acid content in wort by up to 72%, followed by the germination temperature in combination with the aeration rate and the steeping temperature with reduction capacities of 52 and 16%, respectively. Additionally, a kilning temperature of 200 °C led to the absence of enzyme activities in dark malts, which might also be the main reason for the low phenolic acid contents found in the corresponding wort, finally causing the low concentrations of styrene but also to a certain extent of desired vinyl aromatics in dark wheat beers.
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Dornan K, Gunenc A, Oomah BD, Hosseinian F. Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12507] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Kelly Dornan
- Food Science, Chemistry Department Carleton University Ottawa Ontario Canada
| | - Aynur Gunenc
- Food Science, Chemistry Department Carleton University Ottawa Ontario Canada
| | - B. Dave Oomah
- (Retired) Formerly with Summerland Research and Development Centre, Agriculture and Agri‐Food Canada Summerland British Columbia Canada
| | - Farah Hosseinian
- Food Science, Chemistry Department Carleton University Ottawa Ontario Canada
- Institute of Biochemistry Carleton University Ottawa Ontario Canada
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Gravert TKO, Fauser P, Olsen P, Hansen M. In situ formation of environmental endocrine disruptors from phytosterol degradation: a temporal model for agricultural soils. ENVIRONMENTAL SCIENCE. PROCESSES & IMPACTS 2021; 23:855-866. [PMID: 33913985 DOI: 10.1039/d1em00027f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
We propose a conceptual model that describes the in situ formation of androstenedione in agricultural soil from a phytosterol, β-sitosterol, released after crop harvest and soil fertiliser amendment. Based on the recorded agricultural practice at a spring barley field, β-sitosterol and androstenedione concentrations were modelled over the year. While decomposition of crop residues created low soil levels, the application of pig slurry led to an androstenedione soil concentration of 54 μg kg-1. The elevated soil concentration of androstenedione is not due to the introduction of the endocrine disruptor in the fertiliser, but a result of the addition of large concentrations of β-sitosterol as a natural precursor. The limited available data on β-sitosterol and androstenedione concentration in soil prohibited their accurate prediction by our model. However, the potential implication of endocrine-disrupting steroid hormones being formed in situ from currently little considered phytosterols justifies a conceptual description and further research.
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Affiliation(s)
| | - Patrik Fauser
- Aarhus University, Department of Environmental Science, 4000 Roskilde, Denmark.
| | - Preben Olsen
- Aarhus University, Department of Agroecology, 8830 Tjele, Denmark
| | - Martin Hansen
- Aarhus University, Department of Environmental Science, 4000 Roskilde, Denmark.
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22
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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes. Foods 2021; 10:foods10030565. [PMID: 33803221 PMCID: PMC8001832 DOI: 10.3390/foods10030565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 01/19/2023] Open
Abstract
Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.
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Yang H, Zhang X, Liu Y, Liu L, Li J, Du G, Chen J. Synthetic biology-driven microbial production of folates: Advances and perspectives. BIORESOURCE TECHNOLOGY 2021; 324:124624. [PMID: 33434873 DOI: 10.1016/j.biortech.2020.124624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 06/12/2023]
Abstract
With the development and application of synthetic biology, significant progress has been made in the production of folate by microbial fermentation using cell factories, especially for using generally regarded as safe (GRAS) microorganism as production host. In this review, the physiological functions and applications of folates were firstly discussed. Second, the current advances of folate-producing GRAS strains development were summarized. Third, the applications of synthetic biology-based metabolic regulatory tools in GRAS strains were introduced, and the progress in the application of these tools for folate production were summarized. Finally, the challenges to folates efficient production and corresponding emerging strategies to overcome them by synthetic biology were discussed, including the construction of biosensors using tetrahydrofolate riboswitches to regulate metabolic pathways, adaptive evolution to overcome the flux limitations of the folate pathway. The combination of new strategies and tools of synthetic biology is expected to further improve the efficiency of microbial folate synthesis.
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Affiliation(s)
- Han Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Xiaolong Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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Loskutov IG, Khlestkina EK. Wheat, Barley, and Oat Breeding for Health Benefit Components in Grain. PLANTS (BASEL, SWITZERLAND) 2021; 10:E86. [PMID: 33401643 PMCID: PMC7823506 DOI: 10.3390/plants10010086] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/30/2020] [Accepted: 12/30/2020] [Indexed: 02/08/2023]
Abstract
Cereal grains provide half of the calories consumed by humans. In addition, they contain important compounds beneficial for health. During the last years, a broad spectrum of new cereal grain-derived products for dietary purposes emerged on the global food market. Special breeding programs aimed at cultivars utilizable for these new products have been launched for both the main sources of staple foods (such as rice, wheat, and maize) and other cereal crops (oat, barley, sorghum, millet, etc.). The breeding paradigm has been switched from traditional grain quality indicators (for example, high breadmaking quality and protein content for common wheat or content of protein, lysine, and starch for barley and oat) to more specialized ones (high content of bioactive compounds, vitamins, dietary fibers, and oils, etc.). To enrich cereal grain with functional components while growing plants in contrast to the post-harvesting improvement of staple foods with natural and synthetic additives, the new breeding programs need a source of genes for the improvement of the content of health benefit components in grain. The current review aims to consider current trends and achievements in wheat, barley, and oat breeding for health-benefiting components. The sources of these valuable genes are plant genetic resources deposited in genebanks: landraces, rare crop species, or even wild relatives of cultivated plants. Traditional plant breeding approaches supplemented with marker-assisted selection and genetic editing, as well as high-throughput chemotyping techniques, are exploited to speed up the breeding for the desired genotуpes. Biochemical and genetic bases for the enrichment of the grain of modern cereal crop cultivars with micronutrients, oils, phenolics, and other compounds are discussed, and certain cases of contributions to special health-improving diets are summarized. Correlations between the content of certain bioactive compounds and the resistance to diseases or tolerance to certain abiotic stressors suggest that breeding programs aimed at raising the levels of health-benefiting components in cereal grain might at the same time match the task of developing cultivars adapted to unfavorable environmental conditions.
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Affiliation(s)
- Igor G. Loskutov
- Federal Research Center the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR), St. Petersburg 190000, Russia;
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Ge X, Saleh AS, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Li W. Germination and drying induced changes in the composition and content of phenolic compounds in naked barley. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Kalb V, Seewald T, Hofmann T, Granvogl M. The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13888-13896. [PMID: 33151684 DOI: 10.1021/acs.jafc.0c04837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Knowledge of the biochemical processes responsible for the release of phenolic acids (precursors of vinyl aromatics) during malting is important to find mitigation strategies for the toxicologically relevant styrene (formed from cinnamic acid) in wheat beer. Therefore, grain and malts of four barley and three wheat varieties were screened for the activities of various enzymes and the amounts of nonstarch polysaccharides (to which the phenolic acids are bound to a certain extent). During malting, a very strong degradation of β-glucan, synonymous to a depletion of the cell walls, was found, suggesting that a partial degradation of cell walls cannot have an effect on the release of phenolic acids. In barley malts, water-extractable arabinoxylan contents were between 0.59 and 0.79 g/100 g dm and in wheat malts between 0.93 and 1.51 g/100 g dm. Additionally, higher soluble ferulic acid contents in wheat wort compared to barley wort indicated that the degradation of nonstarch polysaccharides has an impact on the release of phenolic acids. For the feruloyl esterase, higher activities were found in malts of the barley varieties. However, this fact was not reflected by the free phenolic acid contents in those malts. Correlation coefficients between the protease activity and the feruloyl esterase, α- and β-amylase, and β-glucanase activities were proven to be insignificant, highlighting that the protease activity had no effect on the activities of these other enzymes.
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Affiliation(s)
- Valerian Kalb
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Torsten Seewald
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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Koren D, Vecseri BH, Kun-Farkas G. Evolution of Folate Content During Wort Production. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.4.9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
There are numerous scientific publications about the folate content of several types of beers available in commercial trade, but there is limited information about the effect of raw materials and technological steps of brewing on folate content. In this study the aim was to investigate different raw materials and the evolution of folate content during laboratory and pilot scale brewing. For the determination of folate content of different malts, three types of barley malts (Pilsner, Caramel, and Coloring), wheat malt, rye malt, and oat malt were analysed. For the study of the evolution of folate content during the brewing process, worts were produced on laboratory and pilot scale. Among malts, Pilsner type barley malt had the highest folate content (44.7 μg/100 g d.m.). During brewing the protein rest seemed to dissolve the majority of the folate content, and with the increasing temperature of the β- and α-amylase rests there was a further dissolution. Filtration and sparging did not have negative effect on folate concentration related to the extract content of the wort. Hop boiling had no negative effect on folate content, folate seemed to be stable during the one-hour boiling. Natural folate of barley malt seemed to be stable through the technological steps of brewing, offering the possibility to produce a foodstuff with high natural folate content.
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Affiliation(s)
- D. Koren
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
| | - B. Hegyesné Vecseri
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
| | - G. Kun-Farkas
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary
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Kalb V, Seewald T, Hofmann T, Granvogl M. Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12421-12432. [PMID: 32945663 DOI: 10.1021/acs.jafc.0c04835] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Mitigation studies on styrene in wheat beer found no correlation between the free phenolic acid contents in the processing steps and the final concentrations of the toxicologically relevant styrene and the desired aroma-active vinyl aromatics in beer, which can be explained by the presence of phenolic acid releasing enzymes that are still active after kiln-drying and by the yeast's own feruloyl esterase activity. The present study contributed to a better understanding of the coherence between the free, soluble ester-bound, and insoluble ester-bound forms of cinnamic, p-coumaric, and ferulic acid during malting and mashing of barley and wheat varieties. Concentration differences in malt by factors of up to 1700 were found between the total cinnamic acid contents (an undesired precursor of the toxicologically relevant styrene) and the total contents of p-coumaric and ferulic acid (both desired precursors of the aroma-active compounds 4-vinylphenol and 2-methoxy-4-vinylphenol). In grain and malt, cinnamic acid occurred predominantly in a soluble form, whereas the desired precursors were mainly insoluble ester-bound. This had a direct effect on the transfer rates from malt into wort, which were found to be >100% for cinnamic acid, revealing that a complete transfer was accompanied by an additional biosynthesis, but only <8% for the desired phenolic acids. Interestingly, in the wort, cinnamic and p-coumaric acid contents were dominated by the free form, while ferulic acid was mostly still soluble ester-bound. Overall, the use of barley malts led to an introduction of cinnamic, p-coumaric, and ferulic acid into the wort in a ratio of 2:14:84, and the use of wheat malt in a ratio of 1:2:97.
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Affiliation(s)
- Valerian Kalb
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Torsten Seewald
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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Zeng Z, Han N, Liu C, Buerte B, Zhou C, Chen J, Wang M, Zhang Y, Tang Y, Zhu M, Wang J, Yang Y, Bian H. Functional dissection of HGGT and HPT in barley vitamin E biosynthesis via CRISPR/Cas9-enabled genome editing. ANNALS OF BOTANY 2020; 126:929-942. [PMID: 32575125 PMCID: PMC7539355 DOI: 10.1093/aob/mcaa115] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Accepted: 06/18/2020] [Indexed: 05/05/2023]
Abstract
BACKGROUND AND AIMS Vitamin E (tocochromanol) is a lipid-soluble antioxidant and an essential nutrient for human health. Among cereal crops, barley (Hordeum vulgare) contains a high level of vitamin E, which includes both tocopherols and tocotrienols. Although the vitamin E biosynthetic pathway has been characterized in dicots, such as Arabidopsis, which only accumulate tocopherols, knowledge regarding vitamin E biosynthesis in monocots is limited because of the lack of functional mutants. This study aimed to obtain gene knockout mutants to elucidate the genetic control of vitamin E composition in barley. METHODS Targeted knockout mutations of HvHPT and HvHGGT in barley were created with CRISPR/Cas9-enabled genome editing. High-performance liquid chromatography (HPLC) was performed to analyse the content of tocochromanol isomers in transgene-free homozygous Hvhpt and Hvhggt mutants. KEY RESULTS Mutagenesis efficiency among T0 regenerated plantlets was 50-65 % as a result of two simultaneously expressed guide RNAs targeting each gene; most of the mutations were stably inherited by the next generation. The transgene-free homozygous mutants of Hvhpt and Hvhggt exhibited decreased grain size and weight, and the HvHGGT mutation led to a shrunken phenotype and significantly lower total starch content in grains. HPLC analysis revealed that targeted mutation of HvHPT significantly reduced the content of both tocopherols and tocotrienols, whereas mutations in HvHGGT completely blocked tocotrienol biosynthesis in barley grains. Transient overexpression of an HvHPT homologue in tobacco leaves significantly increased the production of γ- and δ-tocopherols, which may partly explain why targeted mutation of HvHPT in barley grains did not eliminate tocopherol production. CONCLUSIONS Our results functionally validated that HvHGGT is the only committed gene for the production of tocotrienols, whereas HvHPT is partly responsible for tocopherol biosynthesis in barley.
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Affiliation(s)
- Zhanghui Zeng
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Ning Han
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Cuicui Liu
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - B Buerte
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Chenlu Zhou
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Jianshu Chen
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, China
| | - Mengyao Wang
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Yuhong Zhang
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, China
| | - Yawei Tang
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, China
| | - Muyuan Zhu
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Junhui Wang
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Yinong Yang
- Department of Plant Pathology and Environment Microbiology, The Huck Institutes of the Life Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Hongwu Bian
- Institute of Genetics and Regenerative Biology, Key Laboratory for Cell and Gene Engineering of Zhejiang Province, College of Life Sciences, Zhejiang University, Hangzhou, China
- For correspondence. E-mail
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P. NPV, Joye IJ. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health. Nutrients 2020; 12:E3045. [PMID: 33027944 PMCID: PMC7599874 DOI: 10.3390/nu12103045] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 01/15/2023] Open
Abstract
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.
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Messia MC, De Arcangelis E, Candigliota T, Trivisonno MC, Marconi E. Production of ß-glucan enriched flour from waxy barley. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Huang H, Gao X, Li Y, Tian P, Nima Y, Laba Z, Ci Z, Wei X, Qu J, Guan W, Liao W. Content analysis of vitamins, dietary fibers and amino acids in a wide collection of barley (Hordeum vulgare L.) from Tibet, China. Bioinformation 2020; 16:314-322. [PMID: 32773991 PMCID: PMC7392089 DOI: 10.6026/97320630016314] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 12/21/2022] Open
Abstract
Barley (Hordeum vulgare L.) is an important agricultural crop. Various studies on the genetic diversity, biochemical and molecular attributes on this species are known. However, information on nutritional variability in a large panel of barley cultivars is limited. Therefore, it is of interest for a quantitative analysis of vitamins, amino acids and dietary fibers in 245 barley of Tibet region in China. The coefficient of variation analysis revealed strong variation of vitamins (VB1>VB2>VE), essential amino acids (valine, histidine, methionine, lysine), non-essential amino acids (proline, tyrosine, cysteine), dietary fibers, (cellulose > lignin). Principal component analysis detected three clusters of cultivars, each with specific characteristics. However, the most nutritional cultivars were found in Cluster 3, which encompassed 52 cultivars. Distinctly, six cultivars (ZQ2000, BJX230, BJX229, BJX249, BJX191 and BJX265) were identified with highest nutritional values. This study reveals a large nutritional diversity in barley cultivars from Tibet and represents an important reference for the exploitation of these germplasm in crop improvement and breeding programmes.
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Affiliation(s)
- Haijiao Huang
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Xiaoli Gao
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Yang Li
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Pengjia Tian
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Yangzong Nima
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Zhaxi Laba
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Zhen Ci
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Xinhong Wei
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Ji Qu
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Weixing Guan
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Wenhua Liao
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
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Baig KS. Interaction of enzymes with lignocellulosic materials: causes, mechanism and influencing factors. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-00310-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
AbstractFor the production of biofuel (bioethanol), enzymatic adsorption onto a lignocellulosic biomass surface is a prior condition for the enzymatic hydrolysis process to occur. Lignocellulosic substances are mainly composed of cellulose, hemicellulose and lignin. The polysaccharide matrix (cellulose and hemicellulose) is capable of producing bioethanol. Therefore, lignin is removed or its concentration is reduced from the adsorption substrates by pretreatments. Selected enzymes are used for the production of reducing sugars from cellulosic materials, which in turn are converted to bioethanol. Adsorption of enzymes onto the substrate surface is a complicated process. A large number of research have been performed on the adsorption process, but little has been done to understand the mechanism of adsorption process. This article reviews the mechanisms of adsorption of enzymes onto the biomass surfaces. A conceptual adsorption mechanism is presented which will fill the gaps in literature and help researchers and industry to use adsorption more efficiently. The process of enzymatic adsorption starts with the reciprocal interplay of enzymes and substrates and ends with the establishment of molecular and cellular binding. The kinetics of an enzymatic reaction is almost the same as that of a characteristic chemical catalytic reaction. The influencing factors discussed in detail are: surface characteristics of the participating materials, the environmental factors, such as the associated flow conditions, temperature, concentration, etc. Pretreatment of lignocellulosic materials and optimum range of shear force and temperature for getting better results of adsorption are recommended.
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Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain. Foods 2019; 8:foods8120680. [PMID: 31847194 PMCID: PMC6963557 DOI: 10.3390/foods8120680] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/06/2019] [Accepted: 12/10/2019] [Indexed: 12/13/2022] Open
Abstract
Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87–51.54%). Ash (0.82–3.10%) and protein (9.95–14.8%) increased from flours toward shorts and bran, while starch decreased (82.31–48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78–0.90 g/100 gdw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69–10.49 g/100 gdw) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70–7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/gdw and 28.81–72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16–1026.91 ug/gdw and 18.93–206.52 ug/gdw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.
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Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108423] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Li L, Pan M, Pan S, Li W, Zhong Y, Hu J, Nie S. Effects of insoluble and soluble fibers isolated from barley on blood glucose, serum lipids, liver function and caecal short-chain fatty acids in type 2 diabetic and normal rats. Food Chem Toxicol 2019; 135:110937. [PMID: 31682932 DOI: 10.1016/j.fct.2019.110937] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/28/2019] [Accepted: 10/29/2019] [Indexed: 12/29/2022]
Abstract
Large prospective cohort studies suggested an important role of cereal insoluble fiber in the prevention and management of type 2 diabetes, which challenge the traditional view that viscosity and solubility are the main driving factors for these beneficial effects of dietary fiber. To evaluate the anti-diabetic effects of insoluble- (BIF) and soluble fibers (BSF) enzymatically isolated from barley, a conventional rat model and a type 2 diabetes rat model were used. Our results showed that 4-week treatment of BIF or BSF effectively reduced FBG in the diabetic condition, with caecal level of propionic acid and minor SCFAs increased by BIF and that of butyric acid and insulin sensitivity improved by BSF, respectively. The two treatments further ameliorated liver function, judged by the recovered serum level of ALT, albumin and total protein levels. BIF and BSF also increased HDL-C and decreased serum MDA. In normal rats, BIF and BSF showed a hypolipidaemic effect in triglycerides and LDL-C, reduced body weight and enhanced the caecal production of minor SCFAs. Furthermore, the two treatments reduced the caecal level of butyric acid while BSF increased that of propionic acid. In conclusion, BIF could exert anti-diabetic effects that might via a different mechanism from BSF.
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Affiliation(s)
- Linyan Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Meng Pan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Shijie Pan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Wen Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China
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Landberg R, Hanhineva K, Tuohy K, Garcia-Aloy M, Biskup I, Llorach R, Yin X, Brennan L, Kolehmainen M. Biomarkers of cereal food intake. GENES AND NUTRITION 2019; 14:28. [PMID: 31632507 PMCID: PMC6790055 DOI: 10.1186/s12263-019-0651-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 08/14/2019] [Indexed: 02/06/2023]
Abstract
Background/objectives Cereal foods are major contributors to the daily energy, protein, and dietary fiber intake all over the world. The role of cereals in human health is dependent on whether they are consumed as refined or whole grain and on cereal species. To unravel the underlying mechanisms of health effects attributed to specific cereal foods and to provide more precise dietary advice, there is a need for improved dietary assessment of whole-grain intake. Dietary biomarkers of specific cereals, different fractions or cereal-containing foods could offer such a possibility. The aim of this review was to summarize the current status on biomarkers of different cereals, fractions, and specific cereal foods. Subjects and methods A literature review was conducted and putative biomarkers of different cereals and pseudo-cereals (wheat, oats, rye, barley, rice, and quinoa) as well as for different grain fractions (whole grain, refined grain, bran) and foods were summarized and discussed. Results Several putative biomarkers have been suggested for different cereals, due to their unique presence in these grains. Among the biomarkers, odd-numbered alkylresorcinols are the most well-studied and -evaluated biomarkers and reflect whole-grain wheat and rye intake. Even-numbered alkylresorcinols have been suggested to reflect quinoa intake. Recent studies have also highlighted the potential of avenanthramides and avenacosides as specific biomarkers of oat intake, and a set of biomarkers have been suggested to reflect rice bran intake. However, there are yet no specific biomarkers of refined grains. Most biomarker candidates remain to be evaluated in controlled interventions and free-living populations before applied as biomarkers of intake in food and health studies. Conclusion Several putative biomarkers of different cereals have been suggested and should be validated in human studies using recently developed food intake biomarker validation criteria.
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Affiliation(s)
- Rikard Landberg
- 1Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Kati Hanhineva
- 2Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland
| | - Kieran Tuohy
- 3Nutrition and Nutrigenomics Unit, Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, 38010 Trento, Italy
| | - Mar Garcia-Aloy
- 4Biomarkers and Nutrimetabolomic Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Food Technology Reference Net (XaRTA), Nutrition and Food Safety Research Institute (INSA-UB), Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain.,5CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Izabela Biskup
- 1Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Rafael Llorach
- 4Biomarkers and Nutrimetabolomic Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Food Technology Reference Net (XaRTA), Nutrition and Food Safety Research Institute (INSA-UB), Faculty of Pharmacy and Food Sciences, Campus Torribera, University of Barcelona, Barcelona, Spain.,5CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Xiaofei Yin
- UCD School of Agriculture and Food Science, Institute of Food and Health, Belfield, Dublin 4, Ireland
| | - Lorraine Brennan
- UCD School of Agriculture and Food Science, Institute of Food and Health, Belfield, Dublin 4, Ireland
| | - Marjukka Kolehmainen
- 2Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland
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Kiewlicz J, Rybicka I. Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes. Food Chem 2019; 305:125452. [PMID: 31514050 DOI: 10.1016/j.foodchem.2019.125452] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 08/29/2019] [Accepted: 09/01/2019] [Indexed: 01/13/2023]
Abstract
Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, millet, oat, rice, teff). The content of minerals (Ca, Fe, K, Mg, Mn, Na and Zn), dietary fiber (total, soluble and insoluble), tannins and phytates was determined. Moreover, the phytates:mineral molar ratios and the percentage of the realization of mineral requirements were calculated. For the first time the mineral bioavailability from the gluten and gluten-free flakes was evaluated and compared. It allowed indicating amaranth and teff products as flakes with the highest impact on the realization of daily requirements for minerals, especially for magnesium and iron. This aspect is particularly important for people on a gluten-free diet who often represent mineral deficiencies.
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Affiliation(s)
- Justyna Kiewlicz
- Faculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Faculty of Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
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Xiang J, Li W, Ndolo VU, Beta T. A comparative study of the phenolic compounds and in vitro antioxidant capacity of finger millets from different growing regions in Malawi. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Humia BV, Santos KS, Barbosa AM, Sawata M, Mendonça MDC, Padilha FF. Beer Molecules and Its Sensory and Biological Properties: A Review. Molecules 2019; 24:molecules24081568. [PMID: 31009997 PMCID: PMC6515478 DOI: 10.3390/molecules24081568] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/17/2019] [Accepted: 04/19/2019] [Indexed: 11/25/2022] Open
Abstract
The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.
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Affiliation(s)
- Bruno Vieira Humia
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Klebson Silva Santos
- Center for Study on Colloidal Systems (NUESC)/Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Andriele Mendonça Barbosa
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Monize Sawata
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
| | - Marcelo da Costa Mendonça
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Avenida Beira-mar, 3.250, Aracaju 49025-040, Sergipe, Brazil.
| | - Francine Ferreira Padilha
- Biomaterials Laboratory (LBMat), Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
- Tiradentes University (UNIT), Av. Murilo Dantas, 300, Aracaju 49032-490, Sergipe, Brazil.
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Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS. Food Chem 2019; 286:113-122. [PMID: 30827583 DOI: 10.1016/j.foodchem.2019.01.198] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 01/29/2019] [Accepted: 01/29/2019] [Indexed: 11/21/2022]
Abstract
Phenolic and nitrogenous compounds from different styles craft beers were identified by high performance liquid chromatography and mass spectrometry in order to stratify beer samples according to their style. For this, an exploratory assessment relying on Linear Discriminant Analysis was performed. Fifty-seven phenolic compounds were reported and twelve of them were found for the first time in beer: benzoic acids, 2,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, dimethoxybenzoic acid; phenolic acid conjugates, 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid; flavonoids, taxifolin hexoside, quercetin dihexoside, apigenin-6,8-dipentoside, and isofraxidin hexoside. Additionally, 11 nitrogenous compounds belonging to the phenolamide class were found. Two discriminant functions were generated and allowed a satisfactory separation among all beer styles. 3-Caffeoylquinic acid, 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, 5-caffeoylquinic acid, coumaric acid, kaempferol-3-O-rutinoside, proanthocyanidin B dimer III and proanthocyanidin B dimer V were the compounds that showed the highest capacity of discriminate the beer styles (IPA, Lager and Weiss).
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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] [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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De Arcangelis E, Djurle S, Andersson AA, Marconi E, Messia MC, Andersson R. Structure analysis of β-glucan in barley and effects of wheat β-glucanase. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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46
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Suriano S, Iannucci A, Codianni P, Fares C, Russo M, Pecchioni N, Marciello U, Savino M. Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy. Food Res Int 2018; 113:221-233. [DOI: 10.1016/j.foodres.2018.06.072] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 06/20/2018] [Accepted: 06/28/2018] [Indexed: 01/05/2023]
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Badea A, Carter A, Legge WG, Swallow K, Johnston SP, Izydorczyk MS. Tocols and oil content in whole grain, brewer's spent grain, and pearling fractions of malting, feed, and food barley genotypes. Cereal Chem 2018. [DOI: 10.1002/cche.10093] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Ana Badea
- Brandon Research and Development Centre; Agriculture and Agri-Food Canada; Brandon MB Canada
| | - Adam Carter
- Brandon Research and Development Centre; Agriculture and Agri-Food Canada; Brandon MB Canada
| | - William G. Legge
- Brandon Research and Development Centre; Agriculture and Agri-Food Canada; Brandon MB Canada
| | - Kevin Swallow
- Food Processing Development Centre; Alberta Agriculture and Forestry; Leduc AB Canada
| | - Stuart P. Johnston
- Food Processing Development Centre; Alberta Agriculture and Forestry; Leduc AB Canada
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Nasehi B, Jaldani S, Barzegar H. Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour. NUTRITION AND FOOD SCIENCES RESEARCH 2018. [DOI: 10.29252/nfsr.5.3.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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49
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Hajji T, Mansouri S, Vecino-Bello X, Cruz-Freire JM, Rezgui S, Ferchichi A. Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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50
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Strobbe S, Van Der Straeten D. Toward Eradication of B-Vitamin Deficiencies: Considerations for Crop Biofortification. FRONTIERS IN PLANT SCIENCE 2018; 9:443. [PMID: 29681913 PMCID: PMC5897740 DOI: 10.3389/fpls.2018.00443] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Accepted: 03/21/2018] [Indexed: 05/08/2023]
Abstract
'Hidden hunger' involves insufficient intake of micronutrients and is estimated to affect over two billion people on a global scale. Malnutrition of vitamins and minerals is known to cause an alarming number of casualties, even in the developed world. Many staple crops, although serving as the main dietary component for large population groups, deliver inadequate amounts of micronutrients. Biofortification, the augmentation of natural micronutrient levels in crop products through breeding or genetic engineering, is a pivotal tool in the fight against micronutrient malnutrition (MNM). Although these approaches have shown to be successful in several species, a more extensive knowledge of plant metabolism and function of these micronutrients is required to refine and improve biofortification strategies. This review focuses on the relevant B-vitamins (B1, B6, and B9). First, the role of these vitamins in plant physiology is elaborated, as well their biosynthesis. Second, the rationale behind vitamin biofortification is illustrated in view of pathophysiology and epidemiology of the deficiency. Furthermore, advances in biofortification, via metabolic engineering or breeding, are presented. Finally, considerations on B-vitamin multi-biofortified crops are raised, comprising the possible interplay of these vitamins in planta.
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