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

Abstract

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.

Relationships Between Fructans Content and Barley Malt Quality

“…In this study, differences were also reported between the different varieties analysed. Similar results were also reported by other authors (Aman et al 1985;Nemeth et al 2014). The relationships between fructan content and malt quality parameters were first investigated using Pearson correlation and are shown in Table 2.…”

“…In barley, non-starch polysaccharides such as fructans might be important in determining and improving malting and brewing qualities; however, it has been also reported that insufficient degradation of non-starch polysaccharides during malting might have an adverse effect on the subsequent mashing process (Krahl et al 2009). Recently, the relationship between fructan content and DP in several barley varieties has been also reported (Nemeth et al 2014). Although fructans have been studied in the leaf and stems of barley (Verspreet et al 2013;Van Arkel et al 2013), no reports have been found on the influence or relationships between these types of carbohydrates and malting quality parameters.…”

“…Grains of both wheat and barley contain a range of so called FOS compounds including fructans (Holtekjølen et al 2006;Nemeth et al 2014). In barley, non-starch polysaccharides such as fructans might be important in determining and improving malting and brewing qualities; however, it has been also reported that insufficient degradation of non-starch polysaccharides during malting might have an adverse effect on the subsequent mashing process (Krahl et al 2009).…”

A Dual-Promoter Gene Orchestrates the Sucrose-Coordinated Synthesis of Starch and Fructan in Barley

“…Fructans produced in many grasses during vegetative development and the early stages of reproductive development are essential for grain filling and yield (Xue et al, 2011) and for drought and cold stress tolerance (Vijn and Smeekens, 1999;Cairns, 2003). Some grass cultivars accumulate high levels of fructans as a reserve carbohydrate in mature seeds (Nemeth et al, 2014). Such seed fructans can be used in a wide range of food and non-food applications, e.g., as a functional low-calorie food ingredient with positive effects on the human gut microbiome (Vijn and Smeekens, 1999;Cairns, 2003;Ritsema and Smeekens, 2003;Van Arkel et al, 2013;Nemeth et al, 2014).…”

“…Some grass cultivars accumulate high levels of fructans as a reserve carbohydrate in mature seeds (Nemeth et al, 2014). Such seed fructans can be used in a wide range of food and non-food applications, e.g., as a functional low-calorie food ingredient with positive effects on the human gut microbiome (Vijn and Smeekens, 1999;Cairns, 2003;Ritsema and Smeekens, 2003;Van Arkel et al, 2013;Nemeth et al, 2014). However, very little is currently understood about how plants orchestrate and prioritize carbohydrate synthesis, such as starch and fructan synthesis, to optimize the storage and use of photosynthates for development and growth.…”