Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides

Ain, Huma Bader Ul; Saeed, Farhan; Ahmad, Nazir; Imran, Ali; Niaz, Bushra; Afzaal, Muhammad; Imran, Muhammad; Tufail, Tabussam; Javed, Ahsan

doi:10.1080/10942912.2018.1489837

Cited by 36 publications

(16 citation statements)

References 148 publications

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“…A large clinical study by the European Prospective Investigation into Cancer and Nutrition (EPIC) showed that dietary fibre consumption reduces the risk of colon cancer and diverticular diseases [10][11][12]. In addition, it has been demonstrated that the structural properties of non-starch polysaccharides are strongly linked to food digestibility, bulking and fermentability [13][14][15]. The key non-starch polysaccharides of cereal grains are heteroxylans (predominantly arabinoxylans) and (1,3;1,4)-β-glucans, both of which are long, highly asymmetrical molecules and therefore form solutions of high viscosity.…”

Section: Dietary Fibre and Nutritional Aspectsmentioning

confidence: 99%

Non-Starch Polysaccharides in Durum Wheat: A Review

Marcotuli

Colasuonno

Hsieh

et al. 2020

IJMS

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Durum wheat is one of most important cereal crops that serves as a staple dietary component for humans and domestic animals. It provides antioxidants, proteins, minerals and dietary fibre, which have beneficial properties for humans, especially as related to the health of gut microbiota. Dietary fibre is defined as carbohydrate polymers that are non-digestible in the small intestine. However, this dietary component can be digested by microorganisms in the large intestine and imparts physiological benefits at daily intake levels of 30–35 g. Dietary fibre in cereal grains largely comprises cell wall polymers and includes insoluble (cellulose, part of the hemicellulose component and lignin) and soluble (arabinoxylans and (1,3;1,4)-β-glucans) fibre. More specifically, certain components provide immunomodulatory and cholesterol lowering activity, faecal bulking effects, enhanced absorption of certain minerals, prebiotic effects and, through these effects, reduce the risk of type II diabetes, cardiovascular disease and colorectal cancer. Thus, dietary fibre is attracting increasing interest from cereal processors, producers and consumers. Compared with other components of the durum wheat grain, fibre components have not been studied extensively. Here, we have summarised the current status of knowledge on the genetic control of arabinoxylan and (1,3;1,4)-β-glucan synthesis and accumulation in durum wheat grain. Indeed, the recent results obtained in durum wheat open the way for the improvement of these important cereal quality parameters.

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Section: Dietary Fibre and Nutritional Aspectsmentioning

confidence: 99%

Non-Starch Polysaccharides in Durum Wheat: A Review

Marcotuli

Colasuonno

Hsieh

et al. 2020

IJMS

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“…The T-Gal linkage stems from arabinogalactans that are present in cereals but the higher concentration in co-products. Arabinogalactan is a proteoglycan formed by a backbone of 1–4 linked galactose residues carrying arabinose substitutions at the O-3 positions of a select part of the backbone galactose residues ( Cipriani et al, 2009 ; Bader Ul Ain et al, 2018 ). Studies have reported that a considerable amount of arabinogalactans are found in cereal hulls and husks ( Saeed et al, 2011 ); therefore, the increased levels of T-Gal in co-products compared with corn and wheat was expected.…”

Section: Discussionmentioning

confidence: 99%

Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease

Rho

Patterson

Joye

et al. 2020

Translational Animal Science

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Treating fibrous feed ingredients with exogenous feed enzymes may improve their utilization in monogastric animals. An in vitro study was conducted to determine the effects of steeping corn distillers dried grains with solubles (DDGS) or wheat middlings (WM) with exogenous feed enzymes. Four treatments were arranged as follows: 1) co-product steeped with water (CON), 2) CON plus 0.5 g fiber degrading enzymes (FDE), 3) CON plus 0.5 g protease (PRO), and 4) CON plus 0.5 g FDE and 0.5 g PRO (FDEPRO). The FDE contained about 62,000, 37,000, and 8,000 U/g of xylanase, cellulase, and β-glucanase, respectively whereas activities in PRO amounted to 2,500,000, 1,300,000 and 800,000 U/g of acid, alkaline and neutral proteases, respectively. Briefly, 50 g of DDGS or WM samples (n=8) were mixed with 500 mL water with or without enzymes and steeped for 0 to 72 h at 37℃ with continuous agitation. The pH, concentration of monosaccharides, and organic acids in the supernatant and apparent disappearance (AD) of fiber in solids were measured at 0, 12, 24, 48, and 72 h. There was treatment and time interaction (P<0.005) on monosaccharides concentration. At 12 h, arabinose and glucose concentrations were similar (P>0.05) between FDE and FDEPRO but higher (P=0.002) than for CON in DDGS. For WM, FDE and FDEPRO had higher (P<0.001) xylose concentration than CON and PRO whereas glucose concentration was higher (P<0.001) for enzymes than CON at 12 h. However, FDEPRO had higher (P<0.001) xylose concentration than CON whereas xylose concentration for FDE and PRO was intermediate at 24 h. There was an interaction (P<0.05) between treatment and time effect on lactic acid concentration in DDGS and WM (P<0.005), and acetic acid concentration in WM (P<0.001). In general, monosaccharides concentration was higher between 12 and 24 h and decreased after 48 h, whereas the pH decreased, and concentration of organic acids increased continuously over time (P<0.05). The AD of NDF and ADF in DDGS was greater (P=0.001) for FDE and FDEPRO than CON and PRO at 72 h. In WM, enzymes increased (P=0.007) AD of NDF relative to CON at 72 h. Nonetheless, greater (P<0.05) AD of fiber was observed between 48 and 72-h. In conclusion, although there were differences in responses among co-products, fiber degrading enzymes increased release of fermentable monosaccharides from co-products at 12 to 24 h of steeping and these effects were not extended with the addition of protease.

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“…One cup of whole wheat grain contains 33% protein, 29% carbohydrate and 5% fat. Currently, about 65, 17 and 12% of the wheat crop is used for food, animal feed and industrial applications, respectively [1,2]. The world demand for cereals is increasing day by day.…”

Section: Introductionmentioning

confidence: 99%

Wheat (Triticum aestivumL.) in the Rice-Wheat Systems of South Asia Is Influenced by Terminal Heat Stress at Late Sown Condition: A Case in Bangladesh

Hossain¹,

Islam²,

Islam³

2021

Plant Stress Physiology

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Wheat plays an important role in attaining food and nutritional security in Bangladesh after rice. The demand of wheat has been increasing every year at the rate of 13% due to rapid changes in dietary habits, socio-economic upliftment, enhancement of per capita income, etc. Bangladesh Wheat and Maize Research Institute (BWMRI) has already released 34 high yielding, disease-resistant, and abiotic stress-tolerant wheat varieties, and improved management practices to the farmers. Although all the released varieties have climatic yield potential as high as 6.0 t ha −1 with the attainable average yield is 4.0-4.5 t ha −1 , the national average yield in farmers' field is only 3.49 t ha −1 ; it is specified that there is a huge yield gap existing among potential, attainable and actual yields. One of the most important reasons for this yield gap of wheat is the terminal high temperature stress (HS) in late sowing wheat. Generally, farmers in Bangladesh are sowing wheat lately due to delay in sowing monsoon rice and subsequent late harvest of the rice; as a result, late sown wheat faces terminal HS at reproductive stage. The chapter highlighted the consequences of terminal HS on wheat and potential approaches to mitigate the stress in Bangladesh.

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Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides

Cited by 36 publications

References 148 publications

Non-Starch Polysaccharides in Durum Wheat: A Review

Non-Starch Polysaccharides in Durum Wheat: A Review

Fiber degrading enzymes increased monosaccharides release and fermentation in corn distillers dried grains with solubles and wheat middlings steeped without or with protease

Wheat (Triticum aestivumL.) in the Rice-Wheat Systems of South Asia Is Influenced by Terminal Heat Stress at Late Sown Condition: A Case in Bangladesh

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