Changes of specific activity of lipase and lipoxygenase during germination of wheat and barley

Kubicka, Ewa; Grabska, J.; Jedrychowski, L.; Czyz, B

doi:10.1080/09637480050077194

Cited by 16 publications

(7 citation statements)

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“…A decline in the total lipid of 18%–28% was reported in millet sprouted at 32℃ for 2 days, in wheat sprouted at 30℃ for 2 days, and in rice bloomed at 25–30℃ for 1–5 days. Destruction of triglyceride levels to monoglyceride and FAA by lipase catalyzes (Kubicka et al., 2000 ). Glycerol, as well as FAA, is primarily changed into sugars, which are being led to the rootlet and the shoot for use in the scutellum.…”

Section: Nutritional Modifications After Sproutingmentioning

confidence: 99%

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Ikram

Saeed

Afzaal

et al. 2021

Food Science & Nutrition

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Cereals are a part of the grass family named Gramineae. They grow dried, single-seeded fruits termed grains, consisting of seed and a fruit coat (pericarp). The grain itself contains the endosperm, embryo (germ), nuclear epidermis, and also the coat of the seed. Chemical compositions of cereals are put into the cell walls or even other barriers in components isolated from each other (Delcour et al., 2010).Pulses have long been considered to be an excellent source of proteins, fiber, and antioxidant compounds, such as phenolic acids, flavonoids, and polyphenols, for their nutritious and healthpromoting attributes and also have a lower glycemic index (Hall et al., 2017). Therefore, in many food recipes formulated for the general public or in particular for special diets like vegetarian, and gluten-free, the pulse may be taken as an entirety and being used as an element.Additionally, the pulses consumed by consumers are unexplored by the prevalence of antinutrients, including trypsin inhibitors, phytic acid, and some indigestible oligosaccharides, that cause digestive distress (Hall et al., 2017). Last but not least, the presence of nonflavors can discourage the usage of pulses when used in food processing (Roland et al., 2017).In this regard, many processes have been implemented to pulsessuch as soaking, extrusion, dehulling, and fermentation-in the light of scientific proof to suggest an increased intake of pulses to boost the health (Patterson et al., 2017). Sprouting is very common in the

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Section: Nutritional Modifications After Sproutingmentioning

confidence: 99%

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Ikram

Saeed

Afzaal

et al. 2021

Food Science & Nutrition

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“…Kavitha and Parimalavalli [39] reported the fat content of the ungerminated wheat flour to be significantly higher (p < 0.05) (1.92 ± 0.66%) than that of the germinated wheat (1.43 ± 0.26%). Suma and Urooj [28] determined that the lipid content for two varieties of millet were 4.8% and 5.4%, which decreased to 3.1% and 4.6%, respectively, in the sprouts when incubated for 3 days and at 20-23 • C. Germination may cause lipids to decrease in grains which is possibly due to using fats as an energy source [39][40][41] or due to increased lipolytic activity allowing the lipase enzyme to release the esterified fatty acids from the triglycerides [42,43]. Sprouting triggers many changes, and this depends on the type of crops, genotype, and growth conditions [44].…”

Section: Lipid Contentmentioning

confidence: 99%

Effect of Germination on Fatty Acid Composition in Cereal Grains

Al-Taher,

Nemzer

2023

Foods

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Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19–23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9–75.6%) than saturated fatty acids (10.1–25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.

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“…Lipids are abundant in the embryo, scutellum, and aleurone of whole grains as oil (triacylglycerols) [28,43,44]. Lipid catabolism provides energy and carbon sources for biochemical and physicochemical changes during seed growth.…”

Section: Lipase Activitymentioning

confidence: 99%

“…During germination, lipases release esterified fatty acids from triglycerides [43,44]. As lipases are activated, triacylglycerols are hydrolyzed into free fatty acids, increasing the saturated/unsaturated fatty acid ratio [28].…”

Section: Lipase Activitymentioning

confidence: 99%

Analysis of Fatty Acid Composition in Sprouted Grains

Nemzer

Al-Taher

2023

Foods

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A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients in the food industry. The aim of this review was to examine the lipid and fatty acid composition of germinated grains. The methods discussed include germination and analytical procedures for determining fat and fatty acid contents of grains. The effects of sprouting on the fat content and storage stability of grains were also assessed. Lipid levels ranged from 1.43% to 6.66% in the sprouted grains. The individual fatty acid content of grains changed depending on the germination conditions (17–37 °C, 1–9 days). Limited findings showed that sprouting grains at higher temperatures (20–25 °C) and longer times generated a healthy balance of omega-6 and omega-3 fatty acids, which is beneficial to humans. Future studies are needed to determine the optimum incubation and germination periods specific to each grain to improve the omega-6/omega-3 ratio. Free fatty acids were produced more slowly and levels of oxidation products were lower in sprouted grains than in the raw ingredients when stored for a year. Additional studies are required to investigate the oxidative stability and shelf life of sprouted grains.

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Changes of specific activity of lipase and lipoxygenase during germination of wheat and barley

Cited by 16 publications

References 0 publications

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Effect of Germination on Fatty Acid Composition in Cereal Grains

Analysis of Fatty Acid Composition in Sprouted Grains

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