Journal of Cereal Science最新文献

Celiac disease is an autoimmune disease triggered by the ingestion of gluten proteins and manifested in the small intestine. Celiac patients must keep a strict gluten-free diet. Although pure oats technically fulfil the criteria set for gluten-free products, the safety of oats in general or of distinct cultivars has been questioned. In this study we investigated 23 oat cultivars and lines that are commercially relevant, or have been suggested to induce adverse activity, or both. The oat seeds were investigated systematically for celiac epitope gene expression by RNA sequencing, peptide detection and quantification by mass spectrometry, and patient-derived T-cell activation to increase the knowledge on their risks. The RNA expression data showed three known avenin-specific T-cell epitopes to be expressed in low abundance in all cultivars with some degree of variation. Two of the three epitopes were also detectable in comparable amounts at the protein level in all cultivars, but their amounts were quite low, together averaging 2.6 mg/kg. Avenin preparations did not induce comprehensive IFN-γ secretion in celiac patients' peripheral blood cells. Any particularly ‘toxic’ cultivar and all commercial oat cultivars presented generally very low abundances of celiac epitopes on both gene and protein levels and are considered safe for consumption.

This study aimed to explore the structural characteristics of wheat gluten enzymatic hydrolysates (WGEHs) with different hydrolysis degrees, and their effect on the texturization degree of high-moisture plant-protein extrudates. With the increasing hydrolysis time from 0 min to 80 min, the degree of hydrolysis of wheat gluten increased from 0% to 14.39%. Protease broke the network structure of wheat gluten, resulting in the conversion of disulfide bonds to free sulfhydryl groups, and the reduction of orderly α-helix and β-sheet structures. Protease decreased the aggregation degree of wheat gluten and produced more low molecular weight protein, which led to the increase of protein extractability from 38.85% to 55.92%. The surface hydrophobicity and viscoelasticity of wheat gluten were weakened. WGEHs were applied in the production of high-moisture plant-protein extrudates. The texturization degree from 1.70 to 1.05 of the extrudates was decreased with the increase of hydrolysis degree. Moderate enzymatic pretreatment of wheat gluten had a negative correlation with the texturization degree of the extrudates.

Water activation as a way to improve the quality of bakery products has been used recently. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) for 1, 2, and 3 min on the rheological characteristics of dough and the pan bread's quality and stability during storage at room temperature (25±2 °C). The PAW pH was decreased (from 6.2 to 3.5), and oxidation reduction potential (ORP) increased (from 223.7 to 564.4 mV). Results showed that the addition of PAW to the dough caused an increase in dough stability, elasticity, and extensibility, as well as a decrease in dough development, arrival time, and degree of softness compared with control.

Using PAW in pan bread preparation increased its specific volume, porosity, and crumb and crust colour parameters. Using PAW in pan bread preparation reduced hardness, gumminess, cohesiveness, and chewiness, while springiness increased. Also, the results of the storage experiment showed that PAW addition enhanced pan bread freshness and shelf life, as well as reducing its fungal count. Generally, using PAW in pan bread preparation enhances the dough's rheological characteristics as well as its quality and stability during storage. In addition, water activated for 3 min was the most effective.

The influence of airflow impact milling (AFIM) on the particle size, physicochemical properties, microstructure, and flavor of defatted rice bran was investigated. With the decrease of feed speed and the increase of milling times, AFIM reduced the average particle size of defatted rice bran to a maximum of about 6.04 μm. At this time, its whiteness and soluble dietary fiber content increased by 17% and 36.6%, respectively, and the insoluble dietary fiber content decreased by 16.4%. AFIM increased the cation exchange capacity, water solubility index, and swelling capacity of defatted rice bran, but decreased the water and oil holding capacities. Moreover, scanning electron microscopy results showed that AFIM changed the microstructure of defatted rice bran to provide the ultrafine powders with good uniformity. A total of 37 volatile substances in defatted rice bran were identified by GC-IMS. The release of aromatic odors such as fruit, nutty, and sweet aromas from defatted rice bran after AFIM increased, improving its flavor quality.

The effect of slightly acidic electrolyzed water (SAEW) on the microbial load, metabolite profile, antioxidant, and growth of germinated buckwheat was investigated. All the SAEW solutions exhibited antimicrobial activity with no adverse impact on buckwheat sprouts' growth. The SAEW 30 ppm (pH = 5.0)-treated sprouts displayed highest 84.10 mg/g total phenolic content on the 5th day. Similarly, a notable increase in rutin content occurred from 4th day, and by the 5th day, it was highest at 43.73 mg/g. Moreover, using SAEW (pH = 5.0 and 6.5) increased the concentration of quercetin to 5.61 and 5.42 mg/g, respectively. UHPLC-QTOF-MS/MS identified numerous compounds, predominantly amino, acids, fatty acids, polyphenols, and organic acid; the levels of which were strongly improved by SAEW (pH = 5.0). It was consistently observed that buckwheat sprouts treated with SAEW (pH = 5.0) exhibited the highest DPPH-reducing capability compared to all other treatment groups, especially on the 5th day. Similarly, SAEW (pH = 5.0)-germinated sprouts demonstrated the highest ABTS scavenging activity at 94.38%, followed by SAEW at 6.5 (87.22%), for germinated seeds on the 5th day. Therefore, buckwheat sprouts elicited with SAEW and harvested on the 5th day could demonstrate an enhanced bioactive profile and health-promoting benefits.

Gluten quality in bread wheat is mainly determined by gluten strength and protein content. Traditionally gluten quality has been predicted based only on allelic variation for HMW-GS characterized by SDS-PAGE- The ratio of high to low molecular weight glutenin subunits has received less attention despite its influence on gluten properties is acknowledge. That is mainly because accurate quantification of glutenin fractions is made by RP-HPLC, a more complex, expensive and time-consuming technology. In the present study, a methodology to estimate HMW/LMW glutenin subunit ratio by SDS-PAGE results was assessed. We used a segregating population derived from a cross between two Spanish bread wheat landraces (Richela Blanca and Jeja Pardilla) showing striking differences according to SDSS tests. Quantification of prolamins by RP-HPLC confirmed a wide range of variation in the HMW/LMW glutenin subunit ratio within the population. Then, we selected 22 lines that represented the available variation. Subsequently, we obtained high-quality SDS-PAGE images following a standard protocol to characterize glutenin allelic variants. Estimation of HMW/LMW-GS ratio was obtained by analyzing the intensity of HMW-GS and LMW-GS gel bands. Correlation between RP-HPLC and SDS-PAGE values was greater than 0.85 proving the suitability of the much simpler and cheaper electrophoretic-based alternative.

Gluten-free (GF) breads available on the market are still mainly produced from refined flours or starch, thus they lack nutritional quality, like dietary fiber, minerals and vitamins. Incorporation of micronized oat husk (MOH) could improve these properties. MOH is a dietary fiber and a food by-product, rich in polyphenols exhibiting antioxidant properties. This study investigated the addition of 0–20% MOH (in 5% steps) to GF breads baked conventionally (deck oven) and by ohmic heating (OH). Incorporation of ≤20% MOH had only a slight effect on the bread texture properties (specific volume, pore properties, crumb firmness and relative elasticity), and was less pronounced for OH baked breads. Both, the crumb and crust color, darkened proportionally to the added amount of MOH. Total phenolic content (TPC) and antioxidative properties were significantly increased by MOH addition, as well as the ability to protect lipids from oxidation. In vitro starch digestibility was improved with MOH addition for OH-baked breads. GF breads containing ≥15% MOH can be claimed as “source of fiber”, ≥20% MOH as “high in fiber”. Overall, this study demonstrated that micronized oat husks have a good potential to enhance the quality of GF breads.

A high grain zinc wheat cultivar, Zincol-2016, was released in Pakistan to mitigate mineral malnutrition. Here, we used RNAseq based approach to reveal transcriptional landscape of its developing grains, and to identify genetic variants in zinc (Zn) and iron (Fe) homeostasis genes. Differential gene expression analysis identified 8370 differentially expressed genes (DEGs) over the course of grain filling. The profiling of 265 Fe/Zn homeostasis genes revealed the homeologs of TaNAS9, TaFER1, TaNAAT2, TaDMAS, TaZIFL5-A, TaZIFL5-D, TaZIP14-B, TaNRAMP3, TaVIT1, TaPRI2-D, TabZIPF1-7B, TabZIPF1-7D, TabZIPF2-5A, and TabZIPF2-5B had increased expression in Zincol-2016 relative to other cultivars from expVIP database. The variant calling identified 358 SNPs and 34 InDels in the Fe/Zn homeostasis genes. Two of those SNPs in TaZIP14-B (TraesCS3B02G140400), and TaNAAT2-B (TraesCS1B02G300600), were associated with grain zinc and iron concentrations (GZnC and GFeC) in a diverse panel of 145 wheat cultivars. The Zincol-type alleles of both genes significantly increased GZnC and GFeC by 7.3–8.6% and 5.9–6.3%, respectively. In addition, 8 SNPs causing missense mutation and 2 InDels causing frameshift mutation were found unique to Zincol. The present study forms a basis for understanding the genetic basis of high GZnC and GFeC in Zincol-2016 and can help efforts to biofortify other wheat varieties.

The effect of chemical processing, such as acid and alkaline pretreatments, on the phenolic profile, lipid components, and hydrosoluble protein content (HPC) in wheat bran (WB) was investigated. After acid pretreatment, the results provided an increase of over twofold in total reducing sugar (TRS). The sugars that have been identified are maltose, glucose, and fructose. After acid pretreatment, the total phenolic content increased by 41.95% compared with the untreated sample. Antioxidant potential, as assessed by the DPPH assay, significantly increased from 95.08 ± 1.13 μM TE/g DW in the untreated sample to 575.83 ± 2.41 μM TE/g DW following acid pretreatment. In the alkaline-treated sample, the total HPC increased to 16.58 ± 0.38 mg/100 g DW from 4.01 ± 0.17 mg/100 g DW. The fatty acid profile confirmed the presence of oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6), and palmitic acid (16:0) as major components in analyzed samples. Chemical pretreatments significantly influenced all 13 identified phenolic compounds in WB, including avenanthramides, cinnamic acids (e.g., p-coumaric acid, ferulic acid, synaptic acid), and benzoic acids (e.g., vanillic acid). The study provides valuable insights into the development of sustainable approaches for using cereal bran to produce bioactive compounds with potential health benefits.