Changes in Wall-Bound Phenolic Acids, Phenylalanine and Tyrosine Ammonia-Lyases, and Peroxidases in Developing Durum Wheat Grains (<i>Triticum turgidum</i> L. Var. Durum)

Régnier, Thierry; Macheix, Jean‐Jacques

doi:10.1021/jf950607c

Cited by 48 publications

(46 citation statements)

References 20 publications

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“…54,55 The wholemeal samples analysed exhibited higher TAC values than that reported by Pellegrini et al 56 who analysed with the same method a commercial emmer sample. As the main antioxidant compounds present in cereals are phenolic acids covalently bound to the cell wall together with carotenoids and tocols, 57,58 the dramatic decrease observed in semolina was expected. Beta et al 59 also found that an important part of antioxidant activity is developed by phenolic compounds that are mainly concentrated in the outer fractions of grain.…”

Section: Discussionmentioning

confidence: 96%

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

et al. 2008

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BACKGROUND: Emmer wheat (T. turgidum ssp. dicoccum Schrank) is an old Mediterranean crop grown for centuries and progressively replaced with durum wheat. Although most of its supposed nutritional properties have not yet been scientifically proven, emmer seems to be appreciated for its content of dietary fibre, resistant starch (RS) and antioxidant compounds. The aim of this work was to evaluate the profiles of dietary fibre, starch and antioxidant compounds in raw materials and in semolina of 13 selected emmer lines and their parents (a durum wheat cultivar and an old T. turgidum dicoccum population). Moreover, the cooking effect on functional properties and total antioxidant capacity (TAC) of pasta derived from emmer lines and the in vivo effect of pasta on postprandial glucose response were determined.

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Section: Discussionmentioning

confidence: 96%

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

et al. 2008

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“…Ferulic and p-coumaric acid are the main phenolic acids found in monocotyledonous plants with ferulic acid constituting more than 90% of total phenolic acid in wheat flour [13]. Comparisons between a black point susceptible and tolerant durum wheat variety has found that the susceptible variety contained higher levels of ferulic acid and increased activity of phenylalanine ammonia lyase (PAL), an enzyme involved in phenolic acid biosynthesis [14].…”

Section: Introductionmentioning

confidence: 99%

A novel late embryogenesis abundant protein and peroxidase associated with black point in barley grains

et al. 2007

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Black point of barley grain is a disorder characterised by a brown-black discolouration at the embryo end of the grain. Black point is undesirable to the malting industry and results in significant economic loss annually. To identify proteins associated with barley black point we utilised a proteomic approach with 2-DE to compare proteins from whole grain samples of black pointed and healthy grain. From this comparison two condition-specific proteins were identified: a novel 75 kDa late embryogenesis abundant (LEA) protein and a barley grain peroxidase 1 (BP1) that were specifically more abundant in healthy grain and black pointed grain, respectively. Although LEA protein was less abundant in black pointed grain, LEA gene expression was greater suggesting protein degradation had possibly occurred in black pointed grain. Similarly, the increase in BP1 in black pointed grain could not be explained by gene expression. Western blot analysis also revealed that the identified LEA protein is biotinylated in vivo. The role that each of these proteins might have in black point development is discussed.

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“…Phenolic acids are mainly synthesized from phenylalanine, a major precursor molecule for the phenlypropanoid biosynthetic pathway [39,75,76]. The biosynthesis of phenolic acids is mainly governed by several genes, which encode enzymes to carry out biochemical reactions involved in the production of selected phenolic acids.…”

Section: Candidate Genes For Nutritional Quality Enhancementmentioning

confidence: 99%

Progress and Challenges in Improving Nutritional Quality in Wheat

Lephuthing¹,

Baloyi²,

Sosibo³

et al. 2017

Wheat Improvement, Management and Utilization

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Wheat (Triticum aestivum L.) houses a wide range of nutritional components such as iron (Fe), zinc (Zn), vitamins and phenolic acids, which are important for plant metabolism and human health. The bioavailability of these nutritional components is low due to their interaction with other components and low quantity in the endosperm. Biofortiication is a more sustainable approach that could improve the bioavailability of essential nutritional components. Substantial progress has been made to improve nutritional quality through the application of conventional, technological and transgenic approaches. This has led to the discovery, cloning and introgression of the Gpc-B1 gene; the invention of online databases with minimally characterized biosynthetic, metabolic pathways and biological processes of wheat-related species; the establishment of genetic variation in grain Fe and Zn content and the biofortiication of wheat with Zn by the HarvestPlus organization. Nonetheless, the biofortiication of wheat with micronutrients and phenolic acids is still a challenge due to incomplete understanding of the wheat genome, biosynthesis and translocation of selected nutritional components into diferent wheat grain compartments. There is a need to integrate selected omics technologies to obtain a holistic overview and manipulate key biological processes involved in the remobilization and biosynthesis of nutritional components into desired wheat grain compartments.

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Changes in Wall-Bound Phenolic Acids, Phenylalanine and Tyrosine Ammonia-Lyases, and Peroxidases in Developing Durum Wheat Grains (Triticum turgidum L. Var. Durum)

Cited by 48 publications

References 20 publications

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

A novel late embryogenesis abundant protein and peroxidase associated with black point in barley grains

Progress and Challenges in Improving Nutritional Quality in Wheat

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