Content of Β–glucan in cereals grown by organic and conventional farming

Menkovska, Mirjana; Damjanovski, Dragan; Levkov, Vesna; Gjorgovska, Natasha; Knežević, D.; Nikolova, N.; Stanoev, Vinko

doi:10.7904/2068-4738-viii(16)-39

Cited by 16 publications

(9 citation statements)

References 16 publications

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“…The highest amount of beta‐glucan was found in the Loot Hulless barley to be 3.5 ± 0.5% and 4.4 ± 0.4% with experiment and kit, respectively. This figures are in agreement with published papers which revealed that content of beta‐glucan in barley was 3.44% (Menkovska et al., 2017), 4.18% (Havrlentova & Kraic, 2006), and 4.6% (Demirbas, 2005). The content of beta‐glucan in wheat was 1.3 ± 0.1% with experiment and 1.5 ± 0.1% with kit.…”

Section: Resultssupporting

confidence: 92%

Investigation of the effects of fermented wheat bran extract containing beta‐glucanase on beta‐glucan of cereals used in animal feed

et al. 2021

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Background and objectives Beta‐glucan found in cereals is a non‐nutrient for poultry that would cause some digestion problems. Beta‐glucanase can break down the beta‐glucan. The aim was the production of beta‐glucanase from the fermentation of wheat bran and to investigate its effects on cereals. Findings Beta‐glucan contents of cereals, that is, wheat variety Pishtaz, hulless barley variety Loot, and a variety of medium maturity corn, were measured by direct extraction and beta‐glucan measurement kit. Beta‐glucanase was produced by solid‐state cultivation of five strains of Aspergillus on wheat bran. Aspergillus niger CCUG33991 was selected for the production of enzyme extract. Adding the extract enhanced the suspension viscosity reduction for the tested cereals. Barley had the highest amount of beta‐glucan and higher viscosity reduction that can be attributed to beta‐glucan content. Treatment of cereals with the enzyme extract modified their surfaces and made them more digestible. Conclusions The study demonstrated that beta‐glucanase can be a profitable animal feed additive especially for the feeds with high beta‐glucan content grains. Significance and novelty The effect of produced beta‐glucanase for the first time on the structure and solution viscosity of cereals showed that adding this enzyme is a suitable additive for digestive problems solving in animals.

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Section: Resultssupporting

confidence: 92%

Investigation of the effects of fermented wheat bran extract containing beta‐glucanase on beta‐glucan of cereals used in animal feed

et al. 2021

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“…Significantly higher protein contents were reported for spelt than for common wheat, but there were no differences between conventional and organic farming systems [1]. Menkovska et al [29] reported a higher β-glucan content in conventionally grown barley (34.4 and 33.3 mg/g DM) and oat grains (23.5 and 21.3 mg/g DM) compared with those grown organically. However, the β-glucan contents were significantly higher in barley (42.6-58.4 mg/g DM) and oat grains and groats (34.5-68.4 mg/g DM) in our study.…”

Section: Discussionmentioning

confidence: 95%

Compositional Traits of Grains and Groats of Barley, Oat and Spelt Grown at Organic and Conventional Fields

Sinkovič

Rakszegi

Pipan

et al. 2023

Foods

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Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic and conventional farming on the compositional traits (protein, fibre, fat, and ash) of barley, oat, and spelt grains and groats were compared using three winter barley varieties (‘Anemone’, ‘BC Favorit’, and ‘Sandra’), two spring oat varieties (‘Max’ and ‘Noni’), and three spelt varieties (‘Ebners Rotkorn’, ‘Murska bela’, and ‘Ostro’). Groats were produced from harvested grains by a combination of threshing, winnowing, and brushing/polishing. Multitrait analysis showed significant differences between species, field management practices, and fractions, with clear compositional differences between organic and conventional spelt. Barley and oat groats had a higher thousand kernel weight (TKW) and β-glucan, but lower crude fibre, fat, and ash contents than the grains. The composition of the grains of the different species differed significantly for more traits (TKW, fibre, fat, ash, and β-glucan) than that of the groats (TKW and fat), while field management only affected the fibre content of the groats and the TKW, ash, and β-glucan contents of the grains. The TKW, protein, and fat contents of the different species differed significantly under both conventional and organic growing conditions, while the TKW and fibre contents of grains and groats differed under both systems. The caloric value of the final products of barley, oats, and spelt groats ranged from 334–358 kcal/100 g. This information will be useful for not only the processing industry, but also for breeders and farmers, and last, but not least, for consumers.

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“…Some researchers found more soluble fiber in organically grown wheat [ 113 ], while some found such in conventionally grown wheat [ 105 ]. Slightly higher β-glucan content was found in organically than in conventionally grown wheat [ 114 ]. On the other hand, better antioxidant capacity and higher alkylresorcinol content [ 112 ] were found in organically grown durum wheat [ 115 ].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat

Takač

Tóth

Rakszegi

et al. 2022

Foods

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An increase in the production and consumption of spelt products can be associated with positive effects on human health, which are attributed to bioactive compounds present in the grain. The basic success of spelt wheat in organic farming might be explained by the fact that spelt wheat belongs to the group of hulled wheat where the presence of a husk protects the seed from abiotic and biotic stress factors, thus demanding less chemical protection. The goal of this study was to investigate the variations in the bioactive compound (alkylresorcinol, arabinoxylan, β-glucan), protein, starch and fructan content of bread and spelt wheat under different farming systems (conventional and organic). The results showed higher protein and alkylresorcinol but lower fructan content in spelt wheat. Organic spelt had significantly higher starch, fiber and alkylresorcinol content but lower β-glucan and protein content than conventionally grown spelt. The spelt variety ‘Oberkulmer-Rotkorn’ was characterized by the highest values for the majority of analyzed traits under both farming systems. Overall, the environmental conditions (Hungary and Serbia), farming systems (conventional and organic) and wheat species (bread and spelt) contributed to the variations of the compositional traits in different manners.

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Content of Β–glucan in cereals grown by organic and conventional farming

Cited by 16 publications

References 16 publications

Investigation of the effects of fermented wheat bran extract containing beta‐glucanase on beta‐glucan of cereals used in animal feed

Investigation of the effects of fermented wheat bran extract containing beta‐glucanase on beta‐glucan of cereals used in animal feed

Compositional Traits of Grains and Groats of Barley, Oat and Spelt Grown at Organic and Conventional Fields

The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat

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