The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects

Abstract

One hundred and fifty bread wheat lines and 50 other lines of small-grain cereals (spelt, durum wheat, Triticum monococcum, Triticum dicoccum, oats, rye, and barley) were selected for diversity in their geographical origin, age, and characteristics. They were grown on a single site in Hungary in [2004][2005], harvested, milled, and analyzed for a range of phytochemicals (tocols, sterols, phenolic acids, folates, alkylresorcinols) and fiber components that are considered to have health benefits. Detailed analyses of these components in the different species are reported in a series of accompanying papers. The present paper discusses the comparative levels of the bioactive components in the different species, showing differences in both ranges and mean amounts. Furthermore, detailed comparisons of the bread wheat lines show that it is possible to identify lines in which high levels of phytochemicals and dietary fiber components are combined with good yield and processing quality. This means that commercially competitive lines with high levels of bioactive components are a realistic goal for plant breeders.

Vegetable milks and their fermented derivative products

“…§ Protective effect against CVD § Important source of pantothenic and folic acids § Antioxidant properties § Important source of phenolic compounds, mainly ferulic acid. § Suitable for celiacs, diabetics and lactose intolerants § Lactose-free; low available carbohydrate (they are in the form of starch, fiber and pentosan) § Possible contribution in protection against some cancers, such as colon cancer § Gluten-free § High digestibility § Low GI § Cholesterol-free Thompson, 2003;J. L. Ward et al, 2008;(cereal) § High content in dietary fiber, rich in b-glucans § Protective effect against CVD § Good lipid profile, mainly PUFA § Antioxidant properties § Good protein source rich in lsulfur aminoacids, such as methionine and cystine (essential aminoacids) § Electrolite balance contribution § Important amounts of group B vitamins, mainly nicacin, riboflavin and thiamin.…”

“…§ Suitable for celiacs, and lactose intolerants § High content in dietary fiber § Protective effect against CVD § Good lipid profile, mainly PUFA (rich in linoleic) § Antioxidant properties § Good protein source § Electrolite balance contribution § High content in lignan (phytostrogen) § Glucorregulation properties § Important amounts of group B vitamins, mainly nicacin, riboflavin folate and thiamin. § Prebiotic effect § Good source of phenolic compounds § Possible contribution in protection against some cancers, such as colon cancer § Lactose-free; low available carbohydrate § Suitable for celiacs, diabetics and lactose intolerants § Gluten-free § Cholesterol-free § High digestibility § Low GI Spelt § Good source of Vit.E, Ca, Mg, K, P, Fe, Mn and Zn § Hypocholesterolemic benefits J. L. Ward et al, 2008;Zielinski, Ceglinska, and Michalska, 2008;Marques et al, 2007, RuibalMendieta et al, 2005Ranhotra, Gelroth, Glaser, and Lorenz, 1996. (cereal) § High content in dietary fiber § Protective effect against CVD § Low Na content § Antioxidant properties § Good lipid profile, mainly PUFA (linoleic acid), followed by MUFA (oleic acid) § Electrolite balance contribution § Good protein source § Glucorregulation properties § High levels of, tocopherols and tocotrienols § Prebiotic effect § Good source of group B Vit., mainly thiamin, riboflavin, nicacin, B6 Vit.…”

“…Cereals are known as a good source of the necessary daily energy, vitamins, several minerals, dietary fiber and phytochemicals, including phenolic compounds, carotenoides, vitamin E, lignans, inulin, starch, sterols and phytates (Okarter & Liu, 2010;J. L. Ward et al, 2008).…”

Micronutrient contents and nutritional values of commercial wheat flours and flours of field-grown wheat varieties — A survey in Hungary

“…Each variety was sown in two replicate plots of 2 m long and 6 rows, spaced at a distance of 20 cm in both years. Fertilizers and pest control were applied similarly as described by Ward et al (2008). Wheat grain was harvested at maturity in 2010 and 2011.…”

Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review

“…Substantial variation also occurred in other components, notably lignin, which is restricted to the pericarp and other outer layers (0.74 to 2.03%), cellulose, which is present throughout the grain but also concentrated in the outer layers (1.67 to 3.05%), and fructan (0.84 to 1.85%), which is present in flour and bran, but over two-fold higher in the latter (3.7% compared with 1.5%) (HASkå et al, 2008). The differences in the contents and compositions of DF components in the bran and flour mean that the composition of the whole grain is influenced by grain size, as smaller grains have a higher proportion of bran (discussed by WArd et al, 2008). :arabinoxylan was: calculated by subtracting the arabinose fraction that might be part of arabinogalactan and considering that the arabinose/galactose ratio in extractable arabinogalactan is 0.69; d :cellulose was calculated by subtracting the β-glucan (analysed by GeBruerS and co-workers, 2008) from total content of glucose residues analyzed by the Uppsala method.…”