Abstract
Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.
Highlights
Wheat grains are the world’s most important staple food crop
Flour from two tritordeum cvs, Aucan and Bulel, which are the most widely cultivated in Europe and agronomically characterized, were compared to flour obtained from two wheat cvs, Altamira and Antalis, for mapping differences in protein content and quality
These data are in line with a previous study lookAinugcaant tahlseoahdaadpttahbeilhitigyhoefsttraitsohradmeuomunctv. sThinestehedaetaastarMe eindiltienrerawnietahnarpergeivoino,usshsotwudinyg loAoukcianng watitthheaahdiagphtearbpilriotyteoinf tcroitnotrednetucmomcpvsariendthtoe BeausltelMaendditteorrtahneesaonftrweghioeant, cshvoFwaliandgo A[u11ca].n with a higher protein content compared to Bulel and to the soft wheat cv Falado [11]
Summary
Wheat grains are the world’s most important staple food crop. The derived flour is a key ingredient in the preparation of bakery and pasta products, accounting for 20% of the total dietary calories and proteins in the human diet [1]. Throughout the centuries, the natural selection and hybridization among different wheat varieties, aimed at obtaining species easy to harvest and high in yield, have led to the modern tetraploid durum (Triticum turgidum spp. durum, AABB) and hexaploid bread wheat (Triticum aestivum spp. aestivum, AABBDD) [2]. The hexaploid hybrid tritordeum (x tritordeum martini, AABBHchHch) is the product of cross-breeding Hordeum chilense, a South American wild barley species, and durum wheat. This hybridization aimed to combine the excellent traits of the Hordeum, such as high endosperm carotenoid content and higher tolerance to biotic and abiotic stress, with the technological qualities of wheat [7]. In a clinical study involving subjects with non-celiac gluten sensitivity (NCGS), tritordeum breads were sensorially more appreciated than the gluten-free counterpart, showing good gastrointestinal tolerance [8,11]
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