Nutritional benefits of developing cereals for functional foods

Nardi, S.; Calcagno, C.; Zunin, Paola; D’Egidio, M. G.; Cecchini, Cristina; Boggia, Raffaella; Evangelisti, Filippo

doi:10.1007/bf03543377

Cited by 29 publications

(9 citation statements)

References 12 publications

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“…Nardi ve ark. [48]'a göre, çoğu hububat için, fruktan konsantrasyonunun olgunlaşmamış tanedeki miktarlarının olgun taneye oranla çok daha yüksek olması dikkat çekicidir. Nitekim, buğday, çavdar, arpa ve tritikale tahıllarının olgunlaşma süreci başlangıcında 23.7-39.0 g fruktan/100 g kuru tane şeklinde fruktan konsantrasyonları gözlemlenmiştir.…”

Section: Fruktooligosakkaritlerunclassified

Firik Üretim Teknikleri ve Fonksiyonel Özellikleri

Yilmaz

Yildirim

2020

Harran Üniversitesi Mühendislik Dergisi

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Türkiyede özellikle Güneydoğu Anadolu Bölgesinde sıklıkla tüketilen bir buğday ürünü olan firik, besleyici özellikleri ve son dönemde özellikle üzerinde durulan fonksiyonel karakteri ile araştırıcıların ilgisini çekmektedir. Yapılan çalışmalar firiğin, demir, lif ve zengin lutein içeriğinin yanı sıra düşük glisemik indekse sahip olduğunu ve ayrıca fruktooligosakkaritler ve bazı fonksiyonel bileşikler açısından iyi bir kaynak olduğunu göstermiştir. Bu nedenle olgunlaşmamış buğdaydan elde edilen firik, fonksiyonel gıda olarak kabul edilebilir. Bu çalışmada firiğin üretim yöntemleri, besinsel ve fonksiyonel özellikleri ve ayrıca bu konuda önceden yapılmış çalışmalar ele alınmıştır.

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Section: Fruktooligosakkaritlerunclassified

Firik Üretim Teknikleri ve Fonksiyonel Özellikleri

Yilmaz

Yildirim

2020

Harran Üniversitesi Mühendislik Dergisi

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“…The total fructan content has been shown to be between 3.6% -6.6% of dry weight in wholegrain rye (Secale cereale L.) flour [9] [10]; 1.6% and 2.1% in barley flour [11] [12], and 2.2% in triticale [13]. A wide genotypic variation of fructan content, from 0.7% to 2.9% of grain dry weight, was reported in wheat by Huynh et al [11] and from 0.8% -1.9% by Andersson et al [14].…”

Section: Introductionmentioning

confidence: 99%

Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys

Németh¹,

Andersson²,

Andersson³

et al. 2014

FNS

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Fructans are important in the survival of plants and also valuable for humans as potentially health promoting food ingredients. In this study fructan content and composition were determined in grains of 20 barley breeding lines and cultivars with a wide variation in chemical composition, morphology and country of origin, grown at one site in Chile. There was significant genotypic variation in grain fructan content ranging from 0.9% to 4.2% of grain dry weight. Fructan degree of polymerisation (DP) was analysed using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Changes in the distribution of different chain lengths and the pattern of structures of fructan were detected with increasing amount of fructan in the different barleys. A positive correlation was found between fructan content and the relative amount of long chain fructan (DP > 9) (r = 0.54, p = 0.021). Our results provide a basis for selecting promising barley lines and cultivars for further research on fructan in barley breeding with the aim to produce healthy food products.

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“…Fructan concentrations up to 35% of DM in wheat and durum wheat, and 39% of DM in barley have been reported ( De Gara et al, 2003 ; Verspreet et al, 2013b ). In triticale and rye grains the fructan concentration follows the same trend during development with a decrease from 16.7 to 6.2% in rye and 23.7 to 3.4% in triticale between 9 and 28 DAP ( Nardi et al, 2003 ). Furthermore, the average DP changed from DP 7–8 to DP 4–5 ( Verspreet et al, 2013a ; Cimini et al, 2015 ).…”

Section: Oligofructans In Cereal Grainsmentioning

confidence: 80%

Spatiotemporal Dynamics of Oligofructan Metabolism and Suggested Functions in Developing Cereal Grains

et al. 2016

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Oligofructans represent one of the most important groups of sucrose-derived water–soluble carbohydrates in the plant kingdom. In cereals, oligofructans accumulate in above ground parts of the plants (stems, leaves, seeds) and their biosynthesis leads to the formation of both types of glycosidic linkages [β(2,1); β(2,6)-fructans] or mixed patterns. In recent studies, tissue- and development- specific distribution patterns of the various oligofructan types in cereal grains have been shown, which are possibly related to the different phases of grain development, such as cellular differentiation of grain tissues and storage product accumulation. Here, we summarize the current knowledge about oligofructan biosynthesis and accumulation kinetics in cereal grains. We focus on the spatiotemporal dynamics and regulation of oligofructan biosynthesis and accumulation in developing barley grains (deduced from a combination of metabolite, transcript and proteome analyses). Finally, putative physiological functions of oligofructans in developing grains are discussed.

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Nutritional benefits of developing cereals for functional foods

Cited by 29 publications

References 12 publications

Firik Üretim Teknikleri ve Fonksiyonel Özellikleri

Firik Üretim Teknikleri ve Fonksiyonel Özellikleri

Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys

Spatiotemporal Dynamics of Oligofructan Metabolism and Suggested Functions in Developing Cereal Grains

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