المؤلفون: Rowan A.C. Mitchell, Maria Oszvald, Till K. Pellny, Jackie Freeman, Kirstie Halsey, Caroline A. Sparks, Alison Huttly, Sebastien Specel, Michelle Leverington-Waite, Simon Griffiths, Peter R. Shewry, Alison Lovegrove

الوصف: Increasing dietary fibre (DF) intake is an important target to improve health and an attractive strategy for this is to increase the fibre content of staple foods, particularly white bread which is the staple food in many countries. DF in wheat white flour is derived principally from the endosperm cell wall polysaccharide arabinoxylan (AX) and the water-extractable form of this (WE-AX) accounts for the majority of soluble dietary fibre (SDF), which is believed to confer particular health benefits. We previously identified QTLs for soluble dietary fibre (SDF) on 1B and 6B chromosomes in wheat in biparental populations. Here we show that the 6B high SDF allele encodes a peroxidase protein (PER1-v) with a single missense compared to the more common low SDF form (PER1). Wheat lines with the natural PER1-v allele and with an induced knock-out mutation in PER1 showed similar characteristics of reduced dimerization of ferulate associated with water-extractable WE-AX. Decreased ferulate dimerization is associated with decreased cross-linking of the WE-AX chains and increased solubility of AX. Transiently expressed PER1_RFP fusion driven by native promoter in wheat endosperm was shown to localise to cell walls whereas PER1-v_RFP did not; we therefore propose that PER1-v lacks capacity to dimerise AX ferulatein vivodue to mis-localisation. PER1 is the first peroxidase reported to be responsible for oxidative coupling of ferulate on AX, a key process in all grass cell walls. Understanding its role and the effect of variants on AX properties offers a route to control the properties of wheat DF in the human diet.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::715709b10af46d7f707905bfb95a7cd3Test
https://doi.org/10.1101/2023.03.08.531735Test

المؤلفون: Matthew Daly, Xin Huang, Chiara Nitride, Olivier Tranquet, Adrian Rogers, Peter R. Shewry, Lee A. Gethings, E.N. Clare Mills

المساهمون: Daly, Matthew, Huang, Xin, Nitride, Chiara, Tranquet, Olivier, Rogers, Adrian, Shewry, Peter R, Gethings, Lee A, Mills, E N Clare

مصطلحات موضوعية: Gluten-free, SDS PAGE, Clinical Biochemistry, Immunoblotting, Immunoblotitng, Cell Biology, General Medicine, HPLC, Biochemistry, Gluten, Analytical Chemistry

الوصف: Ingestion of gluten proteins from wheat, and related prolamin proteins from barley, rye, and oats, can cause adverse reactions in individuals with coeliac disease and IgE-mediated allergies. As there is currently no cure for these conditions, patients must practice avoidance of gluten-containing foods. In order to support patients in making safe food choices, foods making a "gluten-free" claim must contain no more than 20 mg/Kg of gluten. Mass spectrometry methods have the potential to provide an alternative method for confirmatory analysis of gluten that is complementary to analysis currently undertaken by immunoassay. As part of the development of such methodology the effectiveness of two different extraction procedures was investigated using wholemeal wheat flour before and after defatting with water-saturated butan-1-ol. A single step extraction with 50 % (v/v) propan-2-ol containing 2 M urea and reducing agent (buffer 1) was compared with a two-step extraction using 60 % (v/v) aqueous ethanol (buffer 2) followed by re-extraction of the pellet using buffer 1, using either wheel mixing under ambient conditions (19 °C) or sonication at 60 °C. The procedures were compared based on total protein extraction efficiency and the composition of the extracts determined using a combination of HPLC, SDS-PAGE and immunoblotting with a panel of four gluten-specific monoclonal antibodies. Defatting generally had a detrimental effect on extraction efficiency and sonication at 60 °C only improved extraction efficiency with buffer 2. Although the single-step and two-step procedures were equally effective at extracting protein from the samples, analysis of extracts showed that the two-step method gave a more complete extraction of gluten proteins. Future studies will compare the effectiveness of these procedures when applied in the sample workflows for mass spectrometry based methods for determination of gluten in food.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdb8a3e873609555b6d66c2b70854f20Test
https://hdl.handle.net/11588/915221Test

المؤلفون: Peter R. Shewry, Fred Brouns, Jack Dunn, Jessica Hood, Amanda J. Burridge, Antoine H.P. America, Luud Gilissen, Zsuzsan A.M. Proos-Huijsmans, Jan Philip van Straaten, Daisy Jonkers, Paul A. Lazzeri, Jane L. Ward, Alison Lovegrove

المصدر: Food Chemistry, 423
Food Chemistry 423 (2023)

مصطلحات موضوعية: Fibre, Plant Breeding, Tritordeum, Wheat, BIOS Applied Metabolic Systems, Health benefits, Metabolomics, General Medicine, EPS, Phenolics, Food Science, Analytical Chemistry

الوصف: Three genotypes each of bread wheat, durum wheat and tritordeum were grown in randomized replicated field trials in Andalusia (Spain) for two years and wholemeal flours analysed for a range of components to identify differences in composition. The contents of all components that were determined varied widely between grain samples of the individual species and in most cases also overlapped between the three species. Nevertheless, statistically significant differences between the compositions of the three species were observed. Notably, tritordeum had significantly higher contents of protein, some minerals (magnesium and iron), total phenolics and methyl donors. Tritordeum also had higher levels of total amino acids (but not asparagine) and total sugars, including raffinose. By contrast, bread wheat and tritordeum had similar contents of the two major dietary fibre components in white flour, arabinoxylan and β-glucan, with significantly lower contents in durum wheat.

وصف الملف: application/octet-stream; application/pdf; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057106e2e555def2aa4087e560a46e7cTest
https://research.wur.nl/en/publications/comparative-compositions-of-grain-of-tritordeum-durum-wheat-and-bTest

المؤلفون: Fred Brouns, Sabrina Geisslitz, Peter R. Shewry

المساهمون: Humane Biologie, RS: NUTRIM - R1 - Obesity, diabetes and cardiovascular health

المصدر: Journal of Cereal Science, 105:103447. Academic Press Inc.

مصطلحات موضوعية: digestive, oral, and skin physiology, Body Weight, nutritional and metabolic diseases, food and beverages, CELIAC-DISEASE, PEPTIDES, Bread, Biochemistry, digestive system, digestive system diseases, PREVALENCE, Celiac Disease, Sensitivity, Wheat, OLD, Gluten, Ancient grains, Food Science

الوصف: During recent years there have been several parallel trends in popular books and social media suggesting that the consumption of bread made from ‘modern bread wheat’ is bad for health: a) bread contains gluten exorphins which cause the ever-increasing prevalence of overweight and obesity, b) due to intensive breeding and selection, modern bread wheat has an increased gluten content, c) ancient wheats are healthier because they contain less gluten. These messages have led to increasing public concern about the safety of eating bread and other gluten-containing foods and to the promotion of a gluten-free diet as a basis for better health. Here we discuss these concerns.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::090d800a4b14cb5fe685e50a081545aeTest
https://cris.maastrichtuniversity.nl/en/publications/d8fc9b17-2d08-4651-b766-4a30fdf5e37dTest

المؤلفون: Alison Lovegrove, Brittany Hazard, Peter R. Shewry, Kay Trafford, Simon Griffiths, Cristobal Uauy

المصدر: Nature Food. 1:475-480

مصطلحات موضوعية: business.industry, food and beverages, Biology, Wholemeal flour, medicine.disease, Obesity, food.food, Biotechnology, Human health, food, Overconsumption, White flour, Food products, medicine, Animal Science and Zoology, business, Agronomy and Crop Science, Food Science

الوصف: Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour rather than wholemeal flour, and the overconsumption of these products may contribute to the increasing global prevalence of chronic diseases, particularly type 2 diabetes and obesity. Here, we review how the amount, composition and interactions of starch and cell wall polysaccharides, the major carbohydrate components in refined wheat products, impact human health. We discuss strategies and challenges to manipulate these components for improved diet and health using newly developed wheat genomics tools and resources. Commercial foods developed from these novel approaches must be produced without adverse effects on cost, consumer acceptability and processing properties. Concerns are emerging around wheat-based foods made from refined white flour and human health. This Review summarizes the impact of the amount, composition and interactions of the major carbohydrate components within wheat food products on human health and strategies to manipulate these components.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2d8d10bfc1cafeb51bdff0f21e88d04Test
https://doi.org/10.1038/s43016-020-0134-6Test

المؤلفون: Fred Brouns, Sabrina Geisslitz, Carlos Guzman, Tatsuya M. Ikeda, Ahmad Arzani, Giovanni Latella, Senay Simsek, Mariastella Colomba, Armando Gregorini, Victor Zevallos, Valerie Lullien‐Pellerin, Daisy Jonkers, Peter R. Shewry

المصدر: Nutrition Bulletin, 47 (2), 157-167

مصطلحات موضوعية: Life sciences, biology, INTESTINAL INFLAMMATION, IRRITABLE-BOWEL-SYNDROME, Glutens, FREE DIET, Medicine (miscellaneous), FODMAP, D600, B400, ancient grains, coeliac disease, gluten, gluten sensitivity, wheat, ACTIVATION, Irritable Bowel Syndrome, ddc:570, ALPHA-GLIADIN, Humans, Triticum, Nutrition and Dietetics, C100, CELIAC-DISEASE, food and beverages, Bread, REACTIVITY, PREVALENCE, Celiac Disease, OLD, SENSITIVITY

الوصف: Popular media messaging has led to increased public perception that gluten-containing foods are bad for health. In parallel, 'ancient grains' have been promoted with claims that they contain less gluten. There appears to be no clear definition of 'ancient grains' but the term usually includes einkorn, emmer, spelt and Khorasan wheat. Gluten is present in all wheat grains and all can induce coeliac disease (CD) in genetically susceptible individuals. Analyses of 'ancient' and 'modern' wheats show that the protein content of modern bread wheat (Triticum aestivum) has decreased over time while the starch content increased. In addition, it was shown that, compared to bread wheat, ancient wheats contain more protein and gluten and greater contents of many CD-active epitopes. Consequently, no single wheat type can be recommended as better for reducing the risks of or mitigating the severity of CD. An estimated 10% of the population of Western countries suffers from gastrointestinal symptoms that lack a clear organic cause and is often referred to as irritable bowel syndrome (IBS). Many of these patients consider themselves gluten sensitive, but in most cases this is not confirmed when tested in a medical setting. Instead, it may be caused by gas formation due to fermentation of fructans present in wheat or, in some patients, effects of non-gluten proteins. A significant overlap of symptoms with those of CD, IBS and inflammatory bowel disease makes a medical diagnosis a priority. This critical narrative review examines the suggestion that 'ancient' wheat types are preferred for health and better tolerance.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f349381b823cf829d49d7d12b871889cTest
http://hdl.handle.net/11697/190639Test

المؤلفون: Sandeep Sharma, Tarun Kumar, M. John Foulkes, Simon Orford, Anju M. Singh, Luzie U. Wingen, Venkatesh Karnam, Lekshmy S. Nair, Pranab Kumar Mandal, Simon Griffiths, Malcolm J. Hawkesford, Peter R. Shewry, Alison R. Bentley, Renu Pandey

المصدر: SSRN Electronic Journal.

مصطلحات موضوعية: History, Polymers and Plastics, Business and International Management, Industrial and Manufacturing Engineering

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3287c3a1d230b61a4011e088bfc28d1cTest
https://doi.org/10.2139/ssrn.4002116Test

المؤلفون: Fred Brouns, Petra Kuiper, Annika A.M. Andersson, Abigail J. Wood, Luud J.W.J. Gilissen, Alison Lovegrove, Peter R. Shewry, Amy Plummer, Hetty C. van den Broeck, Antoine H. P. America, Daisy Jonkers, Zsuzsan Proos, C. Friedrich H. Longin, Jessica Evans, Roland Mumm, Jane L. Ward, Jan Philip van Straaten

المساهمون: Interne Geneeskunde, RS: NUTRIM - R2 - Liver and digestive health, Humane Biologie, RS: NUTRIM - R1 - Obesity, diabetes and cardiovascular health

المصدر: Food Chemistry 374 (2022)
Food Chem
Food Chemistry, 374:131710. Elsevier Limited
Food Chemistry, 374

مصطلحات موضوعية: Dietary Fiber, Starch, Flour, Wheat flour, Saccharomyces cerevisiae, Article, Analytical Chemistry, chemistry.chemical_compound, Hydrolysis, Fructan, Glycerol, TOOL, Humans, ACRYLAMIDE, Food science, Raffinose, Triticum, fungi, digestive, oral, and skin physiology, Ancient wheats, Dietary fibre, food and beverages, General Medicine, Bread, Yeast, Plant Breeding, Breadmaking, chemistry, Sourdough, Fermentation, Wheat, BIOS Applied Metabolic Systems, Composition (visual arts), MONOSACCHARIDES, Food Science

الوصف: Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spelt and emmer flours, the latter having the lowest contents. Breadmaking using the sourdough and yeast systems resulted in changes in composition from flour to dough to bread including increases in organic acids and mannitol in the sourdough system and increases in amino acids and sugars (released by hydrolysis of proteins and starch, respectively) in both processing systems. The concentrations of fructans and raffinose (the major endogenous FODMAPs) were reduced by yeast and sourdough fermentation, with yeast having the greater effect. Both systems resulted in greater increases in sugars and glycerol in emmer than in bread wheat and spelt, but the significance of these differences for human health has not been established

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::620687b51d1c92644e06e82674d1ec18Test
https://research.wur.nl/en/publications/comparative-compositions-of-metabolites-and-dietary-fibre-componeTest

المؤلفون: Alison Lovegrove, Peter R. Shewry, Cristobal Uauy, Brittany Hazard

المصدر: The Biochemist. 42:40-45

مصطلحات موضوعية: Wheat grain, Health professionals, Starch, business.industry, Dietary fibre, food and beverages, Developing country, medicine.disease, Obesity, General Biochemistry, Genetics and Molecular Biology, Biotechnology, Human health, chemistry.chemical_compound, chemistry, medicine, Business, Biological sciences

الوصف: Reducing the prevalence of diet-related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in both developed and developing countries. Cereals are key targets in meeting this challenge as they are staple foods throughout the world and major sources of energy (derived principally from starch) and dietary fibre. Wheat is the staple cereal in the UK and Europe, and the UK Biotechnology and Biological Sciences Research Council (BBSRC)-supported Designing Future Wheat programme is focused on manipulating the content and composition of starch and fibre to improve health impacts, including reducing the glycaemic response and improving fermentation in the colon. This work is contributing to the development of improved cultivars by breeders and foods by processors. It is also increasing our understanding of the behaviour of these components in the human gastrointestinal (GI) tract and will contribute to the establishment of targets and recommendations for regulatory authorities.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65ac62560292bc40944c9b581b19a3baTest
https://doi.org/10.1042/bio20200051Test

المؤلفون: Mervin Poole, Kirsty L. Hassall, Paola Tosi, Liz Howes, Peter R. Shewry, Alison Lovegrove, Abigail J. Wood

المصدر: Cereal Chemistry

مصطلحات موضوعية: Absorption of water, 030309 nutrition & dietetics, Starch, Wheat flour, Single fibre, Fibre, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Animal science, water absorption, wheat, Arabinoxylan, Fiber, Research Articles, 0303 health sciences, Organic Chemistry, 04 agricultural and veterinary sciences, 040401 food science, Farrand equation, Arabinogalactan-peptide, chemistry, Wheat, Water absorption, Ferrand equation, Composition (visual arts), Research Article, fiber, Food Science

الوصف: Background and objectives The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein, and arabinoxylan, the contribution of the latter is not agreed and not recognized in the widely used Farrand equation. Findings We have measured a range of parameters related to fiber amount and composition and tested the ability of these to improve the prediction of WA using a modified Farrand equation. The addition of a range of single fiber traits improved the prediction of WA from a baseline of 82.98% to a maximum of 86.78%, but inclusion of all fiber traits as PCs resulted in a further improvement to 90%. Inclusion of the PCs also accounted for variation in WA between harvest years. The greatest improvement from inclusion of a single trait was observed with β‐glucan, the inclusion of arabinogalactan peptide (AGP) also resulted in improved prediction of WA. Conclusions The study shows that fiber components contribute to variation in WA, including differences between harvest years, but that β‐glucan and AGP have similar or greater impacts than AX. Significance and novelty The study dissects the contributions of AX amount and composition to WA and demonstrates a contribution of b‐glucan for the first time.

وصف الملف: application/pdf; application/vnd.openxmlformats-officedocument.wordprocessingml.document

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a4ebed71d5a8aa53c16bb97d2599806Test
https://doi.org/10.1002/cche.10316Test