Article
Nutrition & Dietetics
Li Zhou, Shan Hu, Shuang Rong, Xiaoxing Mo, Qiang Wang, Jiawei Yin, Xiaobo Peng, Xiaoqin Li, Liangkai Chen, Zhilei Shan, Guohong Liu, Taoping Sun, Liegang Liu
Summary: This study examined the association between plasma DHPPA, a biomarker of whole-grain wheat and rye intake, and MetS risk in a Chinese population. The findings revealed that individuals with higher DHPPA concentrations had lower odds of MetS, providing further evidence for the health benefits of whole grain consumption.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Natalie Mayer, Niklas Widderich, Marvin Scherzinger, Paul Bubenheim, Martin Kaltschmitt
Summary: In order to address the scarcity of mineral phosphorus resources and environmental issues arising from enhanced P losses, this study investigates the mechanical separation of phosphorus-rich grain fractions from wheat, rye, barley, and oats for reduced organic P content in animal feed. The utilization of the separated organic P, which is in the form of inositol P, for sustainable phosphorus management is also evaluated. The study finds that specific layers in the grains contain the highest concentrations of inositol P and phytase activity, and their removal could significantly reduce organic P content.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Nor Adila Mhd Omar, Huaxing Wu, Anders Larsson, Alicja Wolk, Rikard Landberg
Summary: The study found no consistent associations between WG intake assessed by different methods and selected biomarkers. However, WGRnW intake was inversely associated with cathepsin S, and total AR and C17:0/C21:0 in plasma were inversely associated with endostatin concentration, after adjusting for BMI, age, and sex.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Sylwia Kowalik, Jolanta Groszyk
Summary: This research focuses on the expression of FPG and OGG1 genes in barley, wheat, and rye during grain germination. The study found that reactive oxygen species accumulation during seed germination leads to DNA damage, and enzymes like FPG and OGG1 are responsible for repairing this damage. Real-Time PCR analysis revealed significant changes in the expression of FPG and OGG1 genes during germination in all three cereal species. The timing of these expression changes varied among species, but there were no differences in the highest expression levels within each species.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Sebastian Gasparis, Michal Milosz Miloszewski
Summary: Grain size is a crucial factor affecting grain yield in cereals, controlled by multiple genes. While several genes controlling grain size have been identified in rice, the genetic background of grain size in other cereal crops such as wheat and barley remains largely unexplored. This review provides a comprehensive overview of the genetic and molecular mechanisms underlying grain size in wheat, barley, and rice, and presents a list of experimentally validated genes with significant effects on grain size.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Maria-Dolores Rey, Carmen Ramirez, Azahara C. Martin
Summary: The study reports the production of new hybrids formed by genomes from three different genera, with research on meiotic behavior showing multiple chromosome associations.
High levels of crossover formation in (HDR)-D-ch suggest the possibility of meiotic recombination between different genomes.
Successful duplication of the ABH(ch)R genome and characterization of several amphiploids indicate the potential for recombination between genera of three economically important crops.
Article
Chemistry, Applied
Loredana Malafronte, Secil Yilmaz-Turan, Leyla Dahl, Francisco Vilaplana, Patricia Lopez-Sanchez
Summary: Whole grain flours are good candidates for natural texturisers in foods and beverages due to their polysaccharides with techno-functional and nutritional properties. However, understanding the relationship between their physicochemical and rheological properties is crucial for developing complex fluids and soft materials using plant components.
FOOD HYDROCOLLOIDS
(2023)
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)
Review
Food Science & Technology
Waldemar Wagner, Katarzyna Sobierajska, Lukasz Pulaski, Anna Stasiak, Wojciech M. M. Ciszewski
Summary: Nonprocessed plant-based foods, especially whole-grain cereals, are considered beneficial for human health due to their high fiber content and low glycemic index. In addition, the phenolic phytonutrient 3,5-dihydroxybenzoic acid (3,5-DHBA), derived from whole-grain cereals, has recently been found to have important health effects. This review focuses on the sources and bioactivities of 3,5-DHBA, particularly its role as an agonist of the HCAR1/GPR81 receptor and its effects on the nervous system, cell stemness, carcinogenesis, and response to anticancer therapy. We also discuss the potential implications of 3,5-DHBA modulation in physiological and pathological conditions in humans.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Monika Rani, Gagandeep Singh, Raashid Ahmad Siddiqi, Balmeet Singh Gill, Dalbir Singh Sogi, Mohd Akbar Bhat
Summary: A study on wheat, barley, and rye found differences in physiochemical parameters and protein characteristics among the three cereal grains. Rye flour showed higher quality in certain parameters and protein content, indicating potential for use in developing healthier food products.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub
Summary: This study explores the potential role of sorghum in mitigating type 2 diabetes. The glycemic index (GI) of muffins made using sorghum flour of different particle sizes was tested and compared to other grain flours. The results show that sorghum flour with an intermediate particle size has the lowest GI, suggesting its potential as a healthy ingredient in food products.
Article
Nutrition & Dietetics
Sebastian Aberg, Marie Palmnas-Bedard, Therese Karlsson, Therese Hjorth, Kia Nohr Iversen, Rikard Landberg
Summary: This study aimed to evaluate the validity of visual analogue scales (VASs) for appetite assessment in free-living conditions and compare the appetite response to hypocaloric whole-grain rye and refined wheat diets. The results suggest that VASs are valid for evaluating appetite responses between diets under free-living conditions. There was no difference in self-reported appetite over the whole day after whole-grain rye and refined wheat-based diets, but there were some suggested differences at certain postprandial periods.
Article
Plant Sciences
Irshad Ahmad, Hua Wang, Muhammad Kamran, Khushnuma Ikram, Fujiang Hou
Summary: In arid regions, simulated grazing (clipping) is the best strategy to improve the yield and nutritional quality of barley, rye, and wheat, providing high-quality feed for livestock and improving livestock production.
JOURNAL OF PLANT GROWTH REGULATION
(2023)
Article
Plant Sciences
Gilad Gabay, Junli Zhang, German Federico Burguener, Tyson Howell, Hanchao Wang, Tzion Fahima, Adam Lukaszewski, Jorge Ignacio Moriconi, Guillermo Esteban Santa Maria, Jorge Dubcovsky
Summary: Understanding the genes controlling root development is crucial for engineering root systems adapted to different soil types. In wheat, the 1RS.1BL wheat-rye translocation is associated with improved drought tolerance and a large root system. However, a mutant line carrying an interstitial segment of wheat chromosome arm 1BS in the distal region of the 1RS arm showed reduced grain yield and shorter roots. The study found that the dosage of duplicated 1RS genes is critical for seminal root length, emphasizing the importance of gene dosage in root development.
Review
Food Science & Technology
Si Nhat Nguyen, Pamela Drawbridge, Trust Beta
Summary: This review investigates the presence and formation of resistant starch (RS) from grain to food, focusing on wheat, barley, rye, and oat-based foods. It examines the impact of ingredients and food processing on RS formation in grain-based food. RS is found to develop during various food manufacturing processes and its content can be influenced by operating parameters. The review also discusses the formation of RS during the preservation of starchy foods and techniques to mitigate this phenomenon. The introduction of RS into cereal-based foods enhances fiber content and affects technological parameters, texture, color, and sensory properties of final products. RS-incorporated foods are well liked and have potential positive effects on gut health and postprandial glycemia.
Article
Food Science & Technology
Afaf Kamal-Eldin, Sami Ghnimi
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Roksana Wierzbicka, Galia Zamaratskaia, Afaf Kamal-Eldin, Rikard Landberg
MOLECULAR NUTRITION & FOOD RESEARCH
(2017)
Article
Nutrition & Dietetics
Rikard Landberg, Roksana Wierzbicka, Lin Shi, Sanna Nybacka, Afaf Kamal-Eldin, Bo Hedblad, Anna Karin Lindroos, Anna Winkvist, Helene Berteus Forslund
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2018)
Article
Food Science & Technology
Afaf Kamal-Eldin, Sami Ghnimi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
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
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
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)
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
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)
Article
Agronomy
Amjad H. Jarrar, Afaf Kamal-Eldin, Mo'ath Bataineh, Ayesha S. Al Dhaheri
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2019)
Review
Food Science & Technology
Sami Ghnimi, Elisabeth Budilarto, Afaf Kamal-Eldin
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2017)
Review
Pharmacology & Pharmacy
Adila Salih ElObeid, Afaf Kamal-Eldin, Mohamed Anwar K. Abdelhalim, Adil M. Haseeb
BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY
(2017)
