Article
Chemistry, Applied
Chun Yue Wei, Dan Zhu, Laura Nystrom
Summary: By evaluating 65 wheat varieties for their oxidative stabilities, analyzing the oxidative products and antioxidant contents in wholegrain flour, the results showed significant diversity in lipid stability among wheat varieties, with certain varieties having high stability and antioxidant contents potentially better suited for producing stable wholegrain products.
Article
Chemistry, Applied
Anting Zhu, Qin Zhou, Shiqi Hu, Fan Wang, Zhitao Tian, Xin Hu, Hongbo Liu, Dong Jiang, Wei Chen
Summary: Through high-throughput metabolomic analysis, this study identified a diverse range of metabolites in pearled fractions of six bread wheat varieties cultivated in China, showing significant differences between cultivars. Flavonoids were the most abundant metabolites, with distinct distribution patterns among different varieties.
Article
Food Science & Technology
Cong Zhao, Jingyang Tong, Zhiyuan Gao, Jindong Liu, Yuanfeng Hao, Xianchun Xia, Zhonghu He, Yan Zhang, Wenfei Tian
Summary: This study analyzed the alkylresorcinol content in 161 wheat cultivars in China and found significant genotypic and environmental variations. Genome-wide association analysis identified stable loci associated with alkylresorcinol content, providing a theoretical basis for future genetic improvement.
JOURNAL OF CEREAL SCIENCE
(2023)
Review
Food Science & Technology
Wenfei Tian, Yi Zheng, Weiqun Wang, Donghai Wang, Michael Tilley, Guorong Zhang, Zhonghu He, Yonghui Li
Summary: This review provides an overview of the health benefits of whole wheat consumption and the role of phytochemicals found in wheat. It discusses the chemistry, extraction, and occurrence of wheat phytochemicals, as well as the different extraction protocols and in vitro antioxidant assays. The review also explores the effects of genotypes, environments, field management, and processing techniques on wheat phytochemicals. Additionally, the bioaccessibility, bioavailability, metabolism, and potential health benefits of these phytochemicals are reviewed.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Nutrition & Dietetics
Stefania Noerman, Jyrki K. Virtanen, Marko Lehtonen, Carl Brunius, Kati Hanhineva
Summary: The study aimed to identify fasting serum metabolites associated with whole grain intake in a free-living population. The findings suggested strong associations between whole grain intake and several metabolites, which remained significant even after adjusting for potential confounders. These metabolites have the potential to serve as robust biomarkers for whole grain consumption.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Marjeta Mencin, Nika Markanovic, Maja Mikulic Petkovsek, Robert Veberic, Petra Terpinc
Summary: The study investigated the use of bioprocessed wholegrain spelt flour as a partial substitute for white wheat flour in bread recipes. The addition of 1% and pasteurised 5% germinated + enzymatic treated spelt flour significantly improved the bread's specific volume, but not its texture and sensory evaluation. Increasing the percentage of bioprocessed spelt flour led to a darker bread color and decreased quality. Breads with 2.5% and 5% germinated + fermented spelt flour had the most acceptable characteristics and improved antioxidant content.
Article
Biophysics
Yangyang Wen, Jie Li, Shichao Zhao, Haoran Fan, Hongyan Li, Jing Wang, Baoguo Sun
Summary: A highly efficient fluorescence sensing platform (CDs@MIP) was developed for rapid and sensitive analysis of alkylresorcinols (ARs), which can differentiate whole wheat foods from refined wheat foods. The platform utilized carbon dots as fluorophores and a molecularly imprinted polymer coating containing C21:0 AR as template molecules. The sensor showed a wide linear range and an ultralow detection limit for C21:0 AR, and successfully detected ARs in commercial whole-wheat foods.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Agriculture, Multidisciplinary
Jie Liu, Dandan Zhang, Zihui Yang, Yiming Hao, Zongwei Wang, Jing Wang, Ziyuan Wang
Summary: The consumption of wheat alkylresorcinols (ARs) has been found to improve obesity and insulin resistance. This study reveals the potential mechanisms behind the effect of ARs on glucagon-like peptide 1 (GLP-1) secretion, including modulation of the gut microbiota, improvement of mitochondrial function, and upregulation of short-chain fatty acid receptors.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Multidisciplinary Sciences
Chun Yue Wei, Steven Yates, Dan Zhu, Andreas Hund, Bruno Studer, Laura Nystrom
Summary: This study evaluated the genetic association of lipase and esterase activities in wholegrain wheat flour of 300 European wheat cultivars harvested in 2015 and 2016. The results showed significant variations in enzyme activities among different cultivars, with a large environmental impact. Cultivars 'Julius' and 'Bueno' were suggested to be better suited for stable wholegrain products due to consistently low enzyme activities. Genome-wide association study identified candidate genes associated with esterase and lipase activity in wholegrain flour, offering new opportunities to improve lipid stability of wholegrain wheat.
Article
Multidisciplinary Sciences
Simon Hammann, Rosie R. Bishop, Mike Copper, Duncan Garrow, Caitlin Greenwood, Lanah Hewson, Alison Sheridan, Fraser Sturt, Helen L. Whelton, Lucy J. E. Cramp
Summary: Archaeological research has revealed evidence of cereals (wheat) in Neolithic pottery from Scotland, dating back to around 3600-3300 BCE, suggesting that cereals may have been regularly prepared with dairy products as a milk-based gruel. This study sheds light on culinary traditions among early farming communities.
NATURE COMMUNICATIONS
(2022)
Article
Polymer Science
Franco Dominici, Debora Puglia, Francesca Luzi, Catia Governatori, Giacomo Tosti, Paolo Benincasa
Summary: The mechanical performance of thermoplastic bulk samples obtained from different types of wheat flours was evaluated. Bran presence increased the strength and reduced the elongation at break of the thermoplastics. The grinding level also had an effect on the properties, with finer grinding resulting in higher strength and lower elongation. The presence of bran affected the exposure of starch granules to the plasticizer.
Article
Food Science & Technology
Zuzana Ciesarova, Kristina Kukurova, Viera Jelemenska, Jana Horvathova, Janka Kubincova, Miona Belovic, Aleksandra Torbica
Summary: Sea buckthorn pomace, a by-product of juice production, can be used as an effective addition to bakery products to enhance their nutritional value. However, the high content of asparagine in sea buckthorn leads to the formation of undesirable acrylamide. Treating sea buckthorn with asparaginase significantly reduces the asparagine content and subsequently decreases acrylamide formation in biscuits. This study confirms the effectiveness of asparaginase treatment in reducing health risks associated with acrylamide in fruit pomace-enriched biscuits.
Article
Cardiac & Cardiovascular Systems
Marilena Vitale, Kati Hanhineva, Ville Koistinen, Seppo Auriola, Jussi Paananen, Giuseppina Costabile, Giuseppe Della Pepa, Angela A. Rivellese, Gabriele Riccardi, Rosalba Giacco
Summary: This study found that in patients with metabolic syndrome, intake of wholegrain cereals led to an increase in lipid and phenolic compounds, which were associated with lower postprandial insulin and triglyceride responses. These observations suggest a potential role of lipid and polyphenol metabolites in the metabolic benefits of wholegrains in individuals at high risk of cardiovascular disease.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
(2021)
Article
Agriculture, Multidisciplinary
Clara Pedrazzani, Francesca Vanara, Dhaka Ram Bhandari, Renato Bruni, Bernhard Spengler, Massimo Blandino, Laura Righetti
Summary: 5-n-Alkylresorcinols (AR) are bioactive compounds found in cereals, with varying content influenced by environmental and agronomic factors. The spatial distribution of AR in wheat kernels was mainly localized in the testa and outer pericarp.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Multidisciplinary
Rosaria Villano, Hannah Straker, Vincenzo Di Marzo
Summary: This work presents a general and efficient method for the preparation of alkylresorcinols (ARs) and their deuterated form, which are versatile key intermediates for synthesizing biologically active molecules. The methodology was further applied to the synthesis of two non-psychotropic cannabinoids, cannabidiol (CBD) and cannabidivarin (CBDV), found in Cannabis sativa.
NEW JOURNAL OF CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
D. Bederska-Lojewska, A. Arczewska-Wlosek, S. Swiatkiewicz, S. Orczewska-Dudek, T. Schwarz, M. Puchala, J. Krawczyk, D. Boros, A. Fras, P. Micek, P. Rajtar
BRITISH POULTRY SCIENCE
(2019)
Article
Chemistry, Applied
Huda Mohamed, Peter Nagy, Jelena Agbaba, Afaf Kamal-Eldin
Summary: Both near and mid-infrared transmission spectroscopy showed excellent positive correlations in analyzing protein, fat, lactose, and total solids in cow and camel milk samples (p 0.001). The differences between the two methods may be related to variations in milk homogeneity, especially in relation to casein micelles and fat globules.
Article
Multidisciplinary Sciences
Afaf Kamal-Eldin, Navomy George, Bhawna Sobti, Nouf AlRashidi, Sami Ghnimi, Abdul Aziz Ali, Annica A. M. Andersson, Roger Andersson, Asha Antony, Fathalla Hamed
SCIENTIFIC REPORTS
(2020)
Article
Agriculture, Dairy & Animal Science
Bhawna Sobti, Ameera Hamad Ali Aljneibi, Haleimah Ahmed Abdulla Seraidy, Alya Ali Hilal Alnaqbi, Basma Al Zain, Tholkappiyan Ramachandran, Fathalla Hamed, Afaf Kamal-Eldin
Summary: This study showed that adding sodium alginate or pectin at intermediate levels can produce palatable camel milk labans with a satisfactory viscous consistency. The addition of these hydrocolloids improved the rheological properties of the labans and enhanced their structural and sensory properties.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Anna Fras, Kinga Golebiewska, Damian Golebiewski, Magdalena Wisniewska, Marlena Gzowska, Dariusz R. Mankowski
Summary: The study showed that adding 10% residual oat flour to triticale bread can produce bread with the best quality.
CZECH JOURNAL OF FOOD SCIENCES
(2021)
Article
Agriculture, Dairy & Animal Science
Mutamed Ayyash, Abdelmoneim Abdalla, Mouza Alameri, Mohd Affan Baig, Jaleel Kizhakkayil, Gang Chen, Thom Huppertz, Afaf Kamal-Eldin
Summary: This study evaluated protein degradation and biological activities of water-soluble extract (WSE) and in vitro digesta of low-fat Akawi cheese made from blends of bovine milk and camel milk. The results showed that WSE from these blends exhibited higher antioxidant and biological activities than cheese made from bovine milk only, suggesting that blends of camel milk and bovine milk can modulate the biological activities of low-fat Akawi cheese.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Peter R. Shewry, Antoine H. P. America, Alison Lovegrove, Abigail J. Wood, Amy Plummer, Jessica Evans, Hetty C. van den Broeck, Luud Gilissen, Roland Mumm, Jane L. Ward, Zsuzsan Proos, Petra Kuiper, C. Friedrich H. Longin, Annica A. M. Andersson, Jan Philip van Straaten, Daisy Jonkers, Fred Brouns
Summary: The study found that bread wheat flour contained higher concentrations of total dietary fiber and fructans, and yeast and sourdough fermentation could reduce the concentration of fructans, with yeast having a greater effect.
Review
Agriculture, Dairy & Animal Science
Sarah F. Awwad, Abdelmoneim Abdalla, Frank C. Howarth, Lily Stojanovska, Afaf Kamal-Eldin, Mutamed M. Ayyash
Summary: Consumption of fermented dairy products, especially yogurt, may offer protection against the development of type 2 diabetes mellitus.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim Abdalla, Basim Abu-Jdayil, Saffana AlMadhani, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Summary: In this study, the effect of blending bovine milk with camel milk on the physicochemical, rheological, and microstructural properties of low-fat akawi cheese was investigated. The blended cheeses showed improved moisture content, calcium content, and pH, as well as smooth microstructures compared to those made from bovine milk only. The rheological properties of the cheese were also enhanced by the addition of camel milk.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Chemistry, Applied
Habiba I. I. Ali, Salma Alhebshi, Serene Hilary, Usama Souka, Fatima Al-Meqbaali, Lily Stojanovska, Afaf Kamal Eldin
Summary: This study compared two different methods for measuring total dietary fiber (TDF) in dry fruits. The results showed that the non-enzymatic method yielded similar results to the enzymatic method, indicating that it can be a cost-effective alternative for TDF analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim Abdalla, Basim Abu-Jdayil, Hussah Alsereidi, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash
Summary: This study investigated the physicochemical, functional, microstructural, and rheological properties of low-moisture part-skim mozzarella cheese made from bovine milk and bovine milk mixed with different ratios of camel milk. The addition of camel milk affected the color properties, proteolysis rates, microstructure, and texture of the cheese.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Louise Selga, Annica A. M. Andersson, Annelie Moldin, Roger Andersson
Summary: A high-throughput method was developed to quantify water extractable arabinoxylan (WE-AX) and water unextractable arabinoxylan (WU-AX). The method showed good repeatability and was used to evaluate 197 commercial Swedish wheat flours. Results indicated higher WE-AX content in spring wheat flour compared to winter wheat flour, while winter wheat flour had higher WU-AX content. Total AX content varied significantly between harvest years and locations, suggesting an environmental impact on AX composition. This method enables high-throughput analysis of wheat flour and can be used to study the impact of endogenous AX on baking quality.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Multidisciplinary Sciences
Mingliang Fei, Yunkai Jin, Jia Hu, Gleb Dotsenko, Ying Ruan, Chunlin Liu, Gulaim Seisenbaeva, Annica A. M. Andersson, Roger Andersson, Chuanxin Sun
Summary: High fructan content in cereals can be achieved through a cross breeding strategy based on fructan synthesis and hydrolysis activities. The study found that high fructan hydrolysis activity at later grain developmental stage leads to low fructan content in mature seeds, while increasing fructan synthesis at early stage and decreasing fructan hydrolysis at later stage can effectively elevate grain diet-fiber content.
SCIENTIFIC REPORTS
(2022)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Review
Nutrition & Dietetics
P. R. Shewry, K. L. Hassall, H. Grausgruber, A. A. M. Andersson, A. -M. Lampi, V. Piironen, M. Rakszegi, J. L. Ward, A. Lovegrove
NUTRITION BULLETIN
(2020)