Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes

Santis, Michele De; Kosík, Ondřej; Passmore, Diana; Flagella, Zina; Shewry, Peter R.; Lovegrove, Alison

doi:10.1016/j.foodchem.2017.09.143

Cited by 55 publications

(28 citation statements)

References 33 publications

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“…As expected, Iride and Svevo have a similar banding pattern for both HMW-GS and LMW-GS ( Figure 1A,B). In particular, HMW-GS (locus Glu-B1) is present with a band of 86 kDa (Bx7) and a band of 74 kDa with two isoforms (By8), while LMW-GS (locus Glu-B3) is represented by one main band of 42 kDa and minor bands (37, 32, 31 kDa) (LMW-2 profile) in accordance with previous studies [47,48]. This allelic combination was associated with favorable dough properties [37,49,50].…”

Section: Quantification Of Gluten Protein Sub-unitssupporting

confidence: 91%

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

Graziano

Marmiroli

Visioli

et al. 2020

Foods

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Durum wheat is an important food source in Mediterranean countries, and Italy is the major producer of durum wheat in Europe. The quality of durum wheat flours depends on the type and amount of gluten proteins and starch while flour nutritional value rests on metabolite contents such as polyphenols. In this work, two Italian cultivars, Iride and Svevo, were analyzed for two years (2016–2017) in four Italian regions to explore how the environment affects: (i) reserve proteome; (ii) starch content and composition; and (iii) free, conjugated, bound phenolics and antioxidant capacity. The impact of environmental and meteorological conditions was significant for many traits. Regardless of the cultivation site, in 2017, a year with less rainfall and a higher temperature during grain filling, there was an increase in low molecular weight glutenins, in the glutenin/gliadin ratio and in the A-type starch granules size, all parameters of higher technological quality. In the same year, the cultivars showed higher amounts of polyphenols and antioxidant capacity. In conclusion, the two wheat cultivars, selected for their medium to high yield and their good quality, had higher performances in 2017 regardless of their sowing locations.

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Section: Quantification Of Gluten Protein Sub-unitssupporting

confidence: 91%

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

Graziano

Marmiroli

Visioli

et al. 2020

Foods

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“…To describe the structure of MLG and the distribution of β1-3 and β1-4 bonds, an estimate of total MLG was obtained by summing G3 and G4 GOS peak areas and the ratio of G3 to G4 GOS determined as the ratio of G3 to G4 GOS peak area. 18 The mean of G3 + G4 of sbeIIa/b-AB semolina was higher than that of the WT control (two sample t-test, p = 0.028) and the ratio of G3 to G4 was 2.4 for sbeIIa/b-AB semolina vs. 2.2 for the WT control. NSP content and composition were also measured for freezedried pudding prepared alongside pudding portions served in the GI pilot study described below; these results can be found in the ESI (Tables S4 and S5 †).…”

Section: Semolina Non-starch Polysaccharide Characteristicsmentioning

confidence: 88%

“…17 They are the main source of dietary fibre from durum wheat semolina (1.4 to 1.8% dry weight), with the major fraction being arabinoxylan AX (∼70%) and (1→3,1→4)-β-D-glucan (mixed-linkage β-glucan or MLG) (∼20%). 18 AX has a backbone of β-D-xylopyranosyl residues linked by (1→4) glycosidic linkages with some residues substituted with α-L-arabinofuranosyl at positions 2 and/or 3. 19,20 At high concentrations, AXs, particularly water-soluble AXs, can contribute to an increased meal viscosity and lower starch gelatinisation and hydrolysis, having implications for postprandial glycaemia.…”

Section: Introductionmentioning

confidence: 99%

Effect of semolina pudding prepared fromstarch branching enzyme IIaandbmutant wheat on glycaemic responsein vitroandin vivo: a randomised controlled pilot study

et al. 2020

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Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such as hyperglycaemia and overweight. The aim of the project was to develop a semolina-based food made from a starch branching enzyme II (sbeIIa/b-AB) durum wheat mutant with a high RS content and to measure its glycaemic index using a double-blind randomised pilot study. We report here the amylose, RS and non-starch polysaccharide concentration of raw sbeIIa/b-AB and wild-type control (WT) semolina. We measured RS after cooking to identify a model food for in vivo testing. Retrograded sbeIIa/b-AB semolina showed a higher RS concentration than the WT control (RS = 4.87 ± 0.6 g per 100 g, 0.77 ± 0.34 g per 100 g starch DWB, respectively), so pudding was selected as the test food. Ten healthy participants consumed ∼50 g of total starch from WT and sbeIIa/b-AB pudding and a standard glucose drink. Capillary blood glucose concentrations were measured in the fasting and postprandial state (2 h): incremental area-under-the-curve (iAUC) and GI were calculated. We found no evidence of difference in GI between sbeIIa/b-AB pudding and the WT control, but the starch digestibility was significantly lower in sbeIIa/b-AB pudding compared to the WT control in vitro (C 90 = 33.29% and 47.38%, respectively). Based on these results, novel sbeIIa/b-AB wheat foods will be used in future in vivo studies to test the effect of different RS concentrations and different food matrices on glycaemia. † Electronic supplementary information (ESI) available. See

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“…However, comparisons of smaller numbers of "old and recent" adapted cultivars showed no difference in the total contents of phenolics in durum or bread wheats, although the composition was more diverse in the older cultivars 10,11 . A study of eight modern and 7 older Italian durum wheats cultivars showed no differences in contents of arabinoxylan and β-glucan in wholemeal and semolina, but higher arabinoxylan solubility in modern cultivars 12 . These studies have largely focused on wholemeal samples, which are richer in bioactive components.…”

mentioning

confidence: 91%

Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour

Lovegrove

Pellny

Hassall

et al. 2020

Sci Rep

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Thirty-nine UK adapted wheat cultivars dating from between 1790 and 2012 were grown in replicated randomised field trials for three years, milled, and white flour analysed for the contents of dietary fibre components (arabinoxylan and β-glucan) and polar metabolites (sugars, amino acids, organic acids, choline and betaine) to determine whether the composition had changed due to the effects of intensive breeding. The concentrations of components varied between study years, indicating strong effects of environment. Nevertheless, some trends were observed, with the concentrations of arabinoxylan fibre and soluble sugars (notably sucrose, maltose and fructose) increasing and most amino acids (including asparagine which is the precursor of acrylamide formed during processing) decreasing between the older and newer types. The concentration of betaine, which is beneficial for cardio-vascular health, also increased. The study therefore provided no evidence for adverse effects of intensive breeding on the contents of beneficial components in wheat flour.

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Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes

Cited by 55 publications

References 33 publications

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

Proteins and Metabolites as Indicators of Flours Quality and Nutritional Properties of Two Durum Wheat Varieties Grown in Different Italian Locations

Effect of semolina pudding prepared fromstarch branching enzyme IIaandbmutant wheat on glycaemic responsein vitroandin vivo: a randomised controlled pilot study

Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour

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