Wheat Fractions Research Articles

Effects of climactic warming on the starch and protein content of winter wheat grain under conservation tillage in the North China Plain

Climate warming is expected to affect global food security and nutritional quality, particularly winter wheat grain protein content. No-tillage (NT) agriculture may be an effective option to mitigate the effects of climate warming; however, the associated mechanism remains unclear. Therefore, this study investigated the effects of warming under NT and conventional tillage (CT) treatments on the physiological growth processes, yield, yield components, plant nitrogen metabolism, as well as grain protein content and fractions of winter wheat in the North China Plain for four consecutive years (2021–2022). The results showed that temperature increases under the NT and CT systems significantly impacted winter wheat growth and development, prolonged the effective reproductive period, and increased the leaf area index, photosynthesis rate, and aboveground dry matter mass in the pre-flowering stage. Hence, the temperature increase and tillage treatment affected the components and yield of winter wheat. The number of fruiting spikelets decreased significantly, and the number of grains and thousand-grain weight increased under the CT and NT systems. Meanwhile, the elevated temperature significantly increased the winter wheat yield by 11.4% (CT) and 62.3% (NT) compared with the control group. Temperature increases also significantly increased winter wheat seed protein content by 10.88% and 30.91% under CT and NT, respectively. The effects of warming and tillage treatments on seed protein fractions were more complex, with warming under CT reducing the albumin, globulin, and glutenin contents, whereas warming under NT increased the contents of all four protein fractions. This study provides a scientific basis for the mechanism underlying climate warming effects on protein content and fractions of winter wheat grains.

Genomic prediction reveals unexplored variation in grain protein and lysine content across a vast winter wheat genebank collection.

Globally, wheat (Triticum aestivum L.) is a major source of proteins in human nutrition despite its unbalanced amino acid composition. The low lysine content in the protein fraction of wheat can lead to protein-energy-malnutrition prominently in developing countries. A promising strategy to overcome this problem is to breed varieties which combine high protein content with high lysine content. Nevertheless, this requires the incorporation of yet undefined donor genotypes into pre-breeding programs. Genebank collections are suspected to harbor the needed genetic diversity. In the 1970s, a large-scale screening of protein traits was conducted for the wheat genebank collection in Gatersleben; however, this data has been poorly mined so far. In the present study, a large historical dataset on protein content and lysine content of 4,971 accessions was curated, strictly corrected for outliers as well as for unreplicated data and consolidated as the corresponding adjusted entry means. Four genomic prediction approaches were compared based on the ability to accurately predict the traits of interest. High-quality phenotypic data of 558 accessions was leveraged by engaging the best performing prediction model, namely EG-BLUP. Finally, this publication incorporates predicted phenotypes of 7,651 accessions of the winter wheat collection. Five accessions were proposed as donor genotypes due to the combination of outstanding high protein content as well as lysine content. Further investigation of the passport data suggested an association of the adjusted lysine content with the elevation of the collecting site. This publicly available information can facilitate future pre-breeding activities.

The particle sizes of milled wheat fractions affect the in vitro starch digestibility and quality parameters of wire-cut cookies made thereof.

Slow digestion of starch is linked to various health benefits. The impact of wheat particle size on in vitro starch digestibility and quality of wire-cut cookies was here evaluated by including four soft wheat fractions [i.e. flour (average diameter, 83 μm), fine farina (643 μm), coarse farina (999 μm) and bran (1036 μm)] in the recipe. The susceptibility of starch in these fractions to in vitro digestion decreased with increasing particle size, resulting in a 76% lower digestion rate for coarse farina than for flour as found with the single first-order kinetic model. Starch was protected from hydrolysis likely due to delayed diffusion of pancreatic α-amylase through the intact farina cell walls. When 20-65% starch in flour for the control cookie recipe was substituted with the same percentages in fine and coarse farina, the starch digestion rate decreased when substitution levels increased. A 62% lower digestion rate was found at 65% substitution with coarse farina. Cell wall intactness was largely preserved in the cookies and most of the starch appeared as ungelatinised granules. Further, the cookie spread ratio during baking was 48% and 33% higher and the cookies were 63% and 57% less hard than control cookies when made with 65% fine farina and 65% coarse farina, respectively. The relatively low specific surface area of large wheat particles resulted in low water absorption and less dense packing. In conclusion, encapsulation of starch by intact cell walls in coarse wheat fractions makes them promising ingredients when developing starchy food products for controlled energy release.

Wheat-dependent exercise-induced anaphylaxis: subtypes, diagnosis, and management.

Wheat-dependent exercise-induced anaphylaxis (WDEIA) is an IgE-mediated food allergy with allergic symptoms ranging from intermittent urticaria to severe anaphylaxis that occurs when wheat ingestion is combined with augmenting cofactors such as exercise, non-steroidal anti-inflammatory drugs, or alcohol. In most cases, patients are identified by sensitization to ω5-gliadins in the gluten fraction of wheat. ω5-gliadin-negative subtypes of WDEIA are often difficult to diagnose and may be caused by Tri a 14 (wheat lipid transfer protein), after percutaneous sensitization with hydrolyzed wheat proteins, or, in rare cases, by cross-reactivity to grass pollen. Diagnosis is established based on the patients' history in combination with serum IgE profile, skin testing, basophil activation tests, and challenge tests with cofactors. Individual dietary counselling remains the central pillar in the management of WDEIA patients. A completely wheat-free diet is a possible option. However, this appears to promote tolerance less than continued regular consumption of gluten-containing cereals in the absence of cofactors. All patients should have an emergency set for self-treatment including an adrenaline autoinjector and receive adequate instruction. More data are needed on sublingual immunotherapy for WDEIA, a potentially promising therapeutic prospect. This article provides an overview of current knowledge on the diagnosis and management of WDEIA including an optimized challenge protocol using wheat gluten and cofactors.

БОЛЕЗНИ ТОНКОЙ КИШКИ. ЧАСТЬ 4. ЦЕЛИАКИЯ И ДРУГИЕ РАССТРОЙСТВА, СВЯЗАННЫЕ С ГЛЮТЕНОМ

In the fourth part of our literary review devoted to diseases of the small intestine, information is provided about celiac disease, i.e. about "suffering from intestinal disorder" (translated from Greek). According to the classification, autoimmune and allergic conditions associated with gluten, as well as non-celiac gluten sensitivity are considered. The modern possibilities of diagnosis and differential diagnosis of these disorders are presented. Gluten itself, an important fraction of wheat, rye and barley, is characterized. Accurate diagnosis of celiac disease at the present stage is the possibility of conducting second–order tests to detect antibodies to deaminated gliadin peptides, antibodies to endomysium and its main antigen – the enzyme tissue transglutaminase. Histological changes by stages, the role of HLA-DQ2/DQ8 in the pathogenesis of celiac disease are presented. The basis of treatment is compliance with an elimination diet. Further described are herpetiform dermatitis, gluten ataxia, variants of wheat allergy, which includes more than three hundred proteins, thirty of them are recognized as allergenic. Modern tests for determining specific IgE, available for prescribing and detecting allergens. Non–celiac sensitivity (NCCHG) to gluten is the diagnosis of exclusion. NCCHG triggers. Solerno criteria. Risk groups for celiac disease.

Innovative Fusion-Based Strategy for Crop Residue Modeling

The purpose of this study was to present a new strategy based on fusion at the decision level for modeling the crop residue. To this end, a set of satellite imagery and field data, including the Residue Cover Fraction (RCF) of corn, wheat and soybean was used. Firstly, the efficiency of Random Forest Regression (RFR), Support Vector Regression (SVR), Artificial Neural Networks (ANN) and Partial-Least-Squares Regression (PLSR) in RCF modeling was evaluated. Furthermore, to increase the accuracy of RCF modeling, different algorithms results were combined based on their modeling error, which is called the decision-based fusion strategy. The R2 (RMSE) between the actual and modeled RCF based on ANN, RFR, SVR and PLSR algorithms for corn were 0.83 (3.89), 0.86 (3.25), 0.76 (4.56) and 0.75 (4.81%), respectively. These values were 0.81 (4.86), 0.85 (4.22), 0.78 (5.45) and 0.74 (6.20%) for wheat and 0.81 (3.96), 0.83 (3.38), 0.76 (5.01) and 0.72 (5.65%) for soybean, respectively. The error of corn, wheat and soybean RCF estimating decision-based fusion strategy was reduced by 0.90, 0.96 and 0.99%, respectively. The results showed that by implementing the decision-based fusion strategy, the accuracy of the RCF modeling was significantly improved.

Complete genome sequencing and investigation on the fiber-degrading potential of Bacillus amyloliquefaciens strain TL106 from the tibetan pig

BackgroundCellulolytic microorganisms are considered a key player in the degradation of feed fiber. These microorganisms can be isolated from various resources, such as animal gut, plant surfaces, soil and oceans. A new strain of Bacillus amyloliquefaciens, TL106, was isolated from faeces of a healthy Tibetan pigs. This strain can produce cellulase and shows strong antimicrobial activity in mice. Thus, in this study, to better understand the strain of B. amyloliquefaciens TL106 on degradation of cellulose, the genome of the strain TL106 was completely sequenced and analyzed. In addition, we also explored the cellulose degradation ability of strain TL106 in vitro.ResultsTL106 was completely sequenced with the third generation high-throughput DNA sequencing. In vitro analysis with enzymatic hydrolysis identified the activity of cellulose degradation. TL106 consisted of one circular chromosome with 3,980,960 bp and one plasmid with 16,916 bp, the genome total length was 3.99 Mb and total of 4,130 genes were predicted. Several genes of cellulases and hemicellulase were blasted in Genbank, including β-glucosidase, endoglucanase, ß-glucanase and xylanase genes. Additionally, the activities of amylase (20.25 U/mL), cellulase (20.86 U/mL), xylanase (39.71 U/mL) and β-glucanase (36.13 U/mL) in the fermentation supernatant of strain TL106 were higher. In the study of degradation characteristics, we found that strain TL106 had a better degradation effect on crude fiber, neutral detergent fiber, acid detergent fiber, starch, arabinoxylan and β-glucan of wheat and highland barley .ConclusionsThe genome of B. amyloliquefaciens TL106 contained several genes of cellulases and hemicellulases, can produce carbohydrate-active enzymes, amylase, cellulase, xylanase and β-glucanase. The supernatant of fermented had activities of strain TL106. It could degrade the fiber fraction and non-starch polysaccharides (arabinoxylans and β-glucan) of wheat and highland barley. The present study demonstrated that the degradation activity of TL106 to crude fiber which can potentially be applied as a feed additive to potentiate the digestion of plant feed by monogastric animals.

Cross-reactivity of each fraction among cereals in children with wheat allergy.

Cross-reactivity between wheat and other cereals is a crucial issue in the management of wheat allergy. Few studies have reported in vitro cross-reactivity in immediate-type wheat allergy. The aim of this study aimed to examine cross-reactivity of the three fractions (albumin/globulin, gliadin, and glutenin fractions) among cereals in children with wheat allergy. Sera from 128 children with immediate-type wheat allergy were collected. Specific immunoglobulin E (sIgE) levels against each fraction of wheat, barley, and rye were measured by enzyme-linked immunosorbent assay (ELISA). Cross-reactivities of each fraction among wheat, barley, and rye were examined via inhibition ELISA. All subjects were sensitized to all fractions of wheat, barley, and rye. The wheat sIgE levels were significantly higher than those of barley and rye in all the fractions (p ≤ .001) and were significantly correlated with sIgE levels in each fraction (r=.887-.969, p < .001). Inhibition ELISA revealed that wheat inhibited the IgE binding to most of the solid phases at lower protein levels compared with barley and rye in all fractions. In children with immediate-type wheat allergy, sensitization to all the three fractions of wheat was observed. In addition, they showed sensitization to barley and rye caused by in vitro cross-reactivity with wheat in each fraction. When managing children with wheat allergy, sensitization to barley and rye caused by the cross-reactivities should be considered.

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Ø to Ø < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided through the study of the process. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions of potential interest for manufacturing durum wheat end-products beneficial for human health.

Organ-specific critical N dilution curves and derived NNI relationships for winter wheat, winter oilseed rape and maize

The concept of the critical nitrogen (Ncrit) dilution curve and the derived NNI is generally accepted and used for many crops to describe the crop N status during vegetative growth. Based on field trials with different N treatments carried out in northern Germany, we identified Ncrit curves based on shoot DM, leaf DM and stem DM for winter wheat (2003/04 - 2007/08), winter oilseed rape (OSR, 2003/04 - 2005/06, 2012/13 - 2014/15), and maize (2007 + 2008), and related the derived organ-specific NNI (Nitrogen Nutrition Index) values. For each sampling date, Ncrit values were estimated using 'Linear-Plateau' functions, in order to fit a broken function for the shoot and stem fraction consisting of a constant N concentration and a negative power function describing the decrease of the N concentration. For the leaf fractions of wheat and OSR, a linear regression gave the best fit, in maize a negative power function. The relationship between the organ-specific NNI was described by a broken function with two linear branches differing in their slope.Shoot dry matter (DM) based Ncrit curves were comparable to previously published dilution curves. Maize leaf N concentration was clearly lower than that of wheat and OSR. Leaf Ncrit of wheat and OSR decreased only slightly during the growth period, but maize Ncrit showed a more substantial decrease at low DM. Contrarily, all crops showed similar stem Ncrit curves. Comparison of organ-specific N nutrition index (NNI) revealed that at lower NNIshoot, the increase in NNIleaf was initially higher, while NNIstem exhibited a steeper increase at higher NNIshoot. Our results suggest that plants use primarily the stem compared to the leaves as temporary N storage at high N availability; however, the effect in wheat was less pronounced leading to the question of the capacity of N translocation for an adequate grain protein concentration.

Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat

AbstractBackground and objectivesDurum wheat (Triticum durum Desf.), such as other cereals, contains several interesting bioactive compounds mostly found within the coating structure of the kernel; also, these structures included in the bran fractions, contain the highest concentration of both minerals and organic contaminants (mycotoxins). The purpose of this project was to employ the micronization and air‐classification technology to obtain fewer refined milling fractions with an adequate good quality in regard to safety and nutritional aspects to manufacture end products (e.g., pasta).FindingsThe results have identified the milling fraction as the best compromise among satisfactory technological traits, high decrease of cadmium (−83%) and lead (−59%) in comparison to the whole grain, high content of iron (+37%), and the maintenance of useful elements (calcium, potassium, and magnesium). A significant decrease of the deoxynivalenol (−16%) content, as compared with the micronized sample, and a not significant increase (+19%), if compared with semolina, have occurred.ConclusionsThe air‐classification process has been used as an appropriate tool to reach a good compromise between minerals and deoxynivalenol content in milling fractions.Significance and noveltyThe same process has proved to be a proper technology to produce high‐quality mixtures suitable to obtain both healthier end products and better raw matter exploitation.

Effects of Total Western Diet and Wheat Class and Fraction on Preneoplastic Colon Cancer Risk

Abstract Objectives Colon cancer (CC) is a leading cause of cancer-related deaths worldwide and is particularly prevalent among persons consuming a Western-style diet. Red wheat, compared to white wheat, may reduce CC risk, as measured by reductions in colonic preneoplastic lesions (aberrant crypt foci; ACF). Rodent studies typically use a purified diet (AIN-93G) as the background diet, but due to its optimal nutritional composition, it may mask some effects of chemopreventive bioactives. The Total Western Diet (TWD), matched to the 50th percentile of US diets using NHANES data, has greater translational integrity to humans. This study aims to elucidate effects of background diet (AIN-93G vs TWD), wheat class (red vs white), and wheat fraction (whole vs refined vs testa layer) when fed during the post-initiation period. Methods Male Wistar rats (n = 83) were injected with the colon-specific carcinogen 1,2-dimethylhydrazine (twice, one week apart) to induce ACF. Five days after final injection, diets containing either AIN-93G or TWD background and various fractions of red and white wheat were fed for 10 weeks. Results No statistically significant differences in ACF number were found due to background diet. However, a statistically significant decrease in ACF was found in rats fed the TWD + whole red wheat (RW) relative to the TWD and the AIN-93G + refined red wheat diets. The short-chain fatty acid (SCFA) butyrate may act as a histone deacetylase to prevent CC. TWD + RW significantly increased total SCFAs as well as total butyrate compared to all other groups. TWD had significantly decreased total SCFAs and total butyrate compared to AIN-93G. Preliminary immunohistochemical results show that neither beta-catenin (part of the Wnt signaling pathway frequently dysregulated in CC) nor doublecortin-like kinase 1 (DCLK1; a putative cancer stem cell marker) staining of ACF significantly differ between TWD and TWD + RW. Conclusions The butyrate amount in cecal contents did not correlate with the staining intensity within ACF for beta-catenin or DCLK1 biomarkers, which does not support a role for high total butyrate reducing the risk of CC. Red wheat, when fed as part of the TWD, may reduce CC risk. Funding Sources Healthy Foods, Healthy Lives Institute, University of Minnesota.

Developing Polymer Electrolytes with Balanced Thermomechanical and Conductive Properties through Incorporation of High Aromatic Content

Thermomechanical and electrochemical properties of thiol-ene polymers with high aromatic content afforded by lignocellulosic biomass were evaluated to explore feasibility and advantages in polymer electrolyte applications. Polymer electrolytes have the potential to mitigate stability and safety concerns accompanying incumbent liquid electrolyte systems in lithium-ion batteries. The thermal properties associated with low glass transition temperature (T g) polymers are thought to improve contact with electrodes and ionic flow through the membranes compared to other liquid electrolyte alternatives such as solid electrolytes. Additionally, the high aromatic content of the lignin macromolecule can impart mechanical and thermal stability, making it attractive for use in applications that require robust polymers.Low molecular weight fractions of wheat straw/Sarkanda grass soda lignin were functionalized and prepared through thiol-ene polymerization into polymer electrolytes. In combination with previous work, it was determined that differing solubility, functionality, and aromatic content of lignin fractions vary the glass transition temperatures of the resulting polymers and the suitability for electrolyte applications. The wheat straw/Sarkanda grass soda lignin utilized in solid polymer electrolytes (SPEs) displayed room temperature conductivity values in the range of 5 – 7 x 10-5 S cm-1. The lignin-based SPEs exhibited excellent cationic transport with ion transference values up to 0.90. Voltage stability and compatibility with electrode materials were also explored. The promising conductivity and ion transference results reveal the potential for use of functionalized, low molecular weight wheat straw/Sarkanda grass soda lignin in SPE applications as a way to improve thermal stability, electrochemical performance, and incorporate an abundant, sustainable resource in a high performance application.

Determination of soluble wheat protein fractions using the Bradford assay

AbstractBackground and objectivesDetermination of different grain protein fractions in wheat cultivars is an important task in analyzing bread baking quality. In many laboratories, the Bradford assay is used to determine protein concentrations in solutions. In any protein assay (including Bradford), the ideal protein to use as a standard is the purified protein being assayed. In the absence of such an absolute reference, protein another protein must be selected as a relative standard such as bovine serum albumin (BSA) which is widely used. The aim of this work was to find conversion factors for BSA to determine correct albumin–globulin, gliadin, and glutenin concentrations, because these purified wheat grain protein fractions are mostly not available to be used for calibration purposes.FindingsIn case of BSA calibration, gluten concentration was underestimated (50%–54%) compared to calibration with the respective purified wheat proteins (65%–70%) in extracts of wheat grain samples. This result is explained with the different amino acid composition of BSA and wheat protein fractions leading to a more intense signal with BSA in the Bradford assay. Calibration of the Bradford assay using BSA as well as purified wheat protein fractions allowed to calculate the conversion factors of 2.11 for BSA/albumin–globulin, 4.25 for BSA/gliadin, and 3.42 for BSA/glutenin. Application of these conversion factors proved to accurately adjust protein concentrations of wheat fractions originating from ten cultivars, determined with BSA calibration of the Bradford assay.ConclusionsBSA calibration of the Bradford assay in combination with the conversion factors can be used to determine protein concentration of wheat grain fractions.Significance and noveltyFindings of this study make a contribution toward the correction of a common method, to provide a basis for better comparability of research results from different laboratories.

Premilling pearling for producing wheat fractions with distinct digestibility and fermentability

AbstractBackground and objectivesWheat bran contains 16%–18% protein which has a nutritionally balanced amino acid composition but is not fully digestible by human enzymes. The objective of the study was to examine the impact of different levels of pearling wheat prior to milling on protein digestibility in the resultant bran fractions and pearlings and to study their fermentability.FindingsBreaking down bran cell wall material, the main constituent of which is the dietary fiber arabinoxylan (AX), by pearling increases the in vitro protein digestibility of the resulting material. Pearling fractions enriched in pericarp tissue and hence in insoluble AX with a high arabinose to xylose ratio (A/X) are poorly fermented in vitro with fecal inoculum. In contrast, fermentation of fractions enriched in aleurone tissue produces more short‐chain fatty acids than unmodified wheat bran. This is mainly attributed to the lower A/X of aleurone AX and to pearling‐induced cell wall structure degradation, which makes the dietary fiber better accessible to fecal bacteria.ConclusionsPearling of wheat prior to milling leads to bran and pearling fractions with distinct digestibility and fermentability characteristics.Significance and noveltyThe present work is a step toward understanding and exploitation of the nutritional potential of wheat fractions offered by pearling prior to milling.

Fate of glyphosate in wheat during milling and bread production

AbstractBackground and objectivesGlyphosate is an active ingredient in widely used herbicides; its residues have been observed in grain and grain‐based foods. This work investigated the fate of glyphosate and its degradation product aminomethylphosphonic acid (AMPA) in milling fractions of wheat and during the bread making process. Samples of wheat were pearled to obtain successive fractions representing outer kernel layers. Straight grade flour and bread were prepared from the two samples with the highest glyphosate concentration (2.1 and 2.8 mg/kg).FindingsAll pearling and milling product fractions, dough, fermented dough, bread crust, and bread crumb were analyzed for glyphosate and AMPA using solvent extraction with derivatization and liquid chromatography–tandem mass spectrometry. Glyphosate was the only residue detected in samples. On average, the pearling experiment demonstrated that 50% of the total glyphosate mass resided in the outer 17% of the kernels. Similarly, 81% of the total glyphosate mass in the wheat was associated with the bran, shorts, and feeds milling fractions. No changes in glyphosate concentration were observed during the preparation of dough, fermented dough, and bread.ConclusionsMilling provides the best opportunity for reducing exposure to glyphosate, as the baking process did not affect glyphosate residues. Concentrations in bread made from straight grade flour will be approximately 4× lower than that made from whole grain flour.Significance and noveltyThe use of Canada Western Red Spring from commercial wheat shipments provide realistic glyphosate residue concentrations and also reflect the predominance of this type of wheat used in Canada and elsewhere for bread. Therefore, the outcomes from this study are particularly relevant for estimating consumers’ dietary exposure.

Monitoring changes of lipid composition in durum wheat during grain development

The lipid fraction of durum wheat (Triticum turgidum ssp. durum (Desf.) Husn.), cultivar Svevo, was characterized during grain maturation. Growing grain kernels were harvested at five key stages of development between 5 and 30 days post anthesis (dpa). Lipid evolution was assessed during kernel filling by gas chromatography-mass spectrometry (GC-MS) analysis of triacylglycerols and methylated free fatty acids (FFA) as well as by ultra-high performance liquid chromatography coupled to high resolution electrospray ionization tandem mass spectrometry (UHPLC-HRESI-MS/MS) lipid analysis. Major triacylglycerols (TAG) were detected already at early developmental stages, albeit at low abundance. The decrease of FFA during kernel filling corresponded to accumulation of predominantly linoleate (C18:2n6)-containing C52 and C54 TAG. Fatty acid composition of polar lipids including phospholipids and galactolipids also showed the progressive dominance of linoleate, typically since two weeks after anthesis. Conversely, minor sphingolipids (ceramides and glycosylceramides) were constituted mainly by saturated long chain FA, also oxygenated, combined with a restricted set of sphingoid bases, and might play a signaling role during grain development.

Improving the digestibility of cereal fractions of wheat, maize, and rice by a carbohydrase complex rich in xylanases and arabinofuranosidases: an in vitro digestion study.

Cereal co-products rich in dietary fibres are increasingly used in animal feed. The high fibre content decreases the digestibility and reduces the nutrient and energy availability, resulting in lower nutritive value. Therefore, this study investigated the ability of two carbohydrase complexes to solubilize cell-wall polysaccharides, in particular arabinoxylan (AX), from different cereal fractions of wheat, maize, and rice using an in vitro digestion model of the pig gastric and small intestinal digestive system. The first complex (NSPase 1) was rich in cell-wall-degrading enzymes, whereas the second complex (NSPase 2) was additionally enriched with xylanases and arabinofuranosidases. The extent of solubilization of insoluble cell-wall polysaccharides after in vitro digestion was evaluated with gas-liquid chromatography and an enzymatic fingerprint of the AX oligosaccharides was obtained with high-performance anion-exchange chromatography with pulsed amperometric detection. The addition of carbohydrase increased the digestibility of dry matter and solubilized AX in particular, with the greatest effect in wheat fractions and less effect in maize and rice fractions. The solubilization of AX (expressed as xylose release) ranged from 6% to 41%, and there was an increased effect when enriching with xylanases and arabinofuranosidases in wheat aleurone and bran of 19% and 14% respectively. The enzymatic fingerprint of AX oligosaccharides revealed several non-final hydrolysis products of the enzymes applied, indicating that the hydrolysis of AX was not completed during in vitro digestion. These results indicate that the addition of a carbohydrase complex can introduce structural alterations under in vitro digestion conditions, and that enrichment with additional xylanases and arabinofuranosidases can boost this effect in wheat, maize, and rice. © 2020 Society of Chemical Industry.

Carbohydrase Complexes Rich in Xylanases and Arabinofuranosidases Affect the Autofluorescence Signal and Liberate Phenolic Acids from the Cell Wall Matrix in Wheat, Maize, and Rice Bran: An In Vitro Digestion Study.

The high fiber content of cereal coproducts used in animal feed reduces the digestibility and nutrient availability. Therefore, the aim of this study was to elucidate the ability of two carbohydrase complexes to degrade the cell wall of wheat, maize, and rice during in vitro digestion. One complex was rich in cell-wall-degrading enzymes (NSPase 1), and the other was similar but additionally enriched with xylanases and arabinofuranosidases (NSPase 2). Degradation of arabinoxylan, the main cereal cell wall polysaccharide, was followed directly by gas-liquid chromatography (GLC) and indirectly through phenolic acid liberation as quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The effect was additionally visualized using a unique multispectral autofluorescence approach. Wheat fractions, in particular aleurone, were susceptible to degradation as judged from the redistribution of arabinoxylan (25% reduction in insoluble arabinoxylan), whereas the highest relative liberation of ferulic acid was observed in rice bran (6%). All cereal fractions, except for maize, had a higher release of ferulic acid with NSPase 2 than NSPase 1 (38% in rice and wheat bran, 30% in wheat whole grain, and 28% in wheat aleurone). Thus, the carbohydrase complexes were able to degrade important cell wall components during in vitro digestion but apparently through different mechanisms in wheat, maize, and rice.

A simple design for the validation of a FT-NIR screening method: Application to the detection of durum wheat pasta adulteration

The demand for the development of fast, easy-to-use and low-cost analytical methods for food adulteration analysis has being increasing in the last years. Although infrared spectroscopic techniques offer these advantages, the validation of screening methods requiring the application of multivariate data treatment is less frequently described in literature thus limiting their use as routine tools in control laboratories for food fraud monitoring. In this paper, an EU-validation procedure for screening methods was successfully applied to a multivariate FT-NIR spectroscopic method for the screening of durum wheat pasta samples adulterated with common wheat at the screening target concentration of 3%. Good results in terms of the cut-off value (2.32% mass fraction of soft wheat) and false suspect rates (0.1% for blanks; 13% at 1% mass fraction) demonstrated that the present validation approach would be a proof-of-strategy to be used for multivariate infrared methods applied for screening purposes.