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Aldo Todaro - One of the best experts on this subject based on the ideXlab platform.

  • screening of durum wheat landraces triticum turgidum subsp durum for the malting suitability
    Journal of Cereal Science, 2018
    Co-Authors: Vincenzo Alfeo, Barbara Jaskulagoiris, Ginfranco Venora, Emanuele Schimmenti, Guido Aerts, Aldo Todaro
    Abstract:

    Abstract Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable Arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while no correlations were found with arabinoxylan and betaglucan wort content. These results showed that some durum wheats, such as Trentino, Martinella, Gioia, Inglesa, Francesa, Giustalisa and Bidi have suitable characteristics for malting and brewing. The improvement of the malting process is required for the other durum wheats.

Christian Remesy - One of the best experts on this subject based on the ideXlab platform.

  • effects of soluble corn bran Arabinoxylans on cecal digestion lipid metabolism and mineral balance ca mg in rats
    Journal of Nutritional Biochemistry, 1999
    Co-Authors: Hubert W Lopez, Marieanne Levrat, Arnaud Messager, Christian Demigne, Christian Remesy
    Abstract:

    Abstract The effects of soluble corn bran Arabinoxylans on cecal digestion, lipid metabolism, and mineral utilization [calcium (Ca) and magnesium (Mg)] were investigated in rats adapted to semipurified diets. The diets provided either 710 g/kg wheat starch alone (control) or 610 g/kg wheat starch plus 100 g/kg corn soluble fiber (Arabinoxylans) and either 0 or 2 g/kg cholesterol (control + cholesterol and Arabinoxylans + cholesterol, respectively). Compared with rats fed the control diets, rats fed the arabinoxylan diets had significant cecal hypertrophy (+50% after 3 days of the fiber adaptation) and an accumulation of short-chain fatty acids, especially propionic acid (up to 45% in molar percentage). Arabinoxylans enhanced the cecal absorption of Ca and Mg (from 0.07 to 0.19 μmol/min for Ca and from 0.05 to 0.23 μmol/min for Mg). Mg balance was enhanced by Arabinoxylans (+25%). The arabinoxylan diet markedly reduced the cholesterol absorption from 50% of ingested cholesterol in controls up to approximately 15% in rats adapted to the Arabinoxylans diet. Arabinoxylans were effective in lowering plasma cholesterol (approximately −20%). There was practically no effect of the diets on cholesterol in d > 1.040 lipoproteins (high density lipoproteins) whereas Arabinoxylans were very effective in depressing cholesterol in d

  • effects of soluble corn bran Arabinoxylans on cecal digestion lipid metabolism and mineral balance ca mg in rats
    Journal of Nutritional Biochemistry, 1999
    Co-Authors: Hubert W Lopez, Marieanne Levrat, Arnaud Messager, Christian Demigne, Christine Guy, Christian Remesy
    Abstract:

    Abstract The effects of soluble corn bran Arabinoxylans on cecal digestion, lipid metabolism, and mineral utilization [calcium (Ca) and magnesium (Mg)] were investigated in rats adapted to semipurified diets. The diets provided either 710 g/kg wheat starch alone (control) or 610 g/kg wheat starch plus 100 g/kg corn soluble fiber (Arabinoxylans) and either 0 or 2 g/kg cholesterol (control + cholesterol and Arabinoxylans + cholesterol, respectively). Compared with rats fed the control diets, rats fed the arabinoxylan diets had significant cecal hypertrophy (+50% after 3 days of the fiber adaptation) and an accumulation of short-chain fatty acids, especially propionic acid (up to 45% in molar percentage). Arabinoxylans enhanced the cecal absorption of Ca and Mg (from 0.07 to 0.19 μmol/min for Ca and from 0.05 to 0.23 μmol/min for Mg). Mg balance was enhanced by Arabinoxylans (+25%). The arabinoxylan diet markedly reduced the cholesterol absorption from 50% of ingested cholesterol in controls up to approximately 15% in rats adapted to the Arabinoxylans diet. Arabinoxylans were effective in lowering plasma cholesterol (approximately −20%). There was practically no effect of the diets on cholesterol in d > 1.040 lipoproteins (high density lipoproteins) whereas Arabinoxylans were very effective in depressing cholesterol in d lipoproteins (especially in triglyceride-rich lipoproteins). Corn fermentable fiber decreased the accumulation of cholesterol in the liver. In parallel, the arabinoxylan diet counteracted the downregulation of 3-hydroxy-3-methylglutaryl-CoA by cholesterol. These data suggest that Arabinoxylans may have a great impact on intestinal fermentation, mineral utilization, and cholesterol metabolism.

Vincenzo Alfeo - One of the best experts on this subject based on the ideXlab platform.

  • screening of durum wheat landraces triticum turgidum subsp durum for the malting suitability
    Journal of Cereal Science, 2018
    Co-Authors: Vincenzo Alfeo, Barbara Jaskulagoiris, Ginfranco Venora, Emanuele Schimmenti, Guido Aerts, Aldo Todaro
    Abstract:

    Abstract Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable Arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while no correlations were found with arabinoxylan and betaglucan wort content. These results showed that some durum wheats, such as Trentino, Martinella, Gioia, Inglesa, Francesa, Giustalisa and Bidi have suitable characteristics for malting and brewing. The improvement of the malting process is required for the other durum wheats.

Jan A. Delcour - One of the best experts on this subject based on the ideXlab platform.

  • prebiotic and other health related effects of cereal derived Arabinoxylans arabinoxylan oligosaccharides and xylooligosaccharides
    Critical Reviews in Food Science and Nutrition, 2011
    Co-Authors: Willem F Broekaert, Tom Van De Wiele, Willy Verstraete, Christophe M. Courtin, Kristin Verbeke, Jan A. Delcour
    Abstract:

    Arabinoxylans (AX) from cereals are cell wall components that constitute an important part of the dietary fiber intake in humans. Enzymatic hydrolysis of AX yields arabinoxylan-oligosaccharides (AXOS), consisting of arabinoxylooligosaccharides and xylooligosaccharides (XOS). This reaction takes place in the production of AXOS and of cereal-derived food products such as bread and beer, as well as in the colon upon ingestion of AX. This review mainly focuses on the available evidence that AXOS and XOS exert prebiotic effects in the colon of humans and animals through selective stimulation of beneficial intestinal microbiota. In addition, in vitro experiments and in vivo intervention studies on animals or humans are discussed that have investigated potential health-related effects resulting from the dietary intake of AX, AXOS, or XOS.

  • Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels
    Journal of Cereal Science, 2008
    Co-Authors: Emmie Dornez, Kurt Gebruers, Jan A. Delcour, Iris J. Joye, Bart De Ketelaere, Jonathan Lenartz, Carine Massaux, Bernard Bodson, Christophe M. Courtin
    Abstract:

    Abstract The effects of genotype, harvest year and their interaction on the levels of Arabinoxylans (AX), endoxylanases and endoxylanase inhibitors in wheat were studied using 14 varieties grown in three successive growing periods with diverse climatological conditions. Relations with more commonly evaluated wheat characteristics such as yield, thousand kernel weight, specific weight, protein level, Hagberg falling number (HFN) and α -amylase activity level were examined. Water extractable arabinoxylan (WE-AX) levels in wheat varied much more than total arabinoxylan (TOT-AX) levels. This variability was mainly genetically determined, but harvest year also had an important effect. Total endoxylanase activity levels varied more than a factor of 20 between the different wheat samples. Endogenous endoxylanases typically accounted for only 10–15% of this activity, while wheat-associated microbial endoxylanases accounted for the remaining 85–90%. However, when preharvest sprouting occurred, the contribution of endogenous endoxylanases could sometimes amount to over 40% of this total activity. Endogenous endoxylanase activity levels were mainly determined by the interaction of genotype and harvest year, while wheat-associated microbial endoxylanase activity levels were predominantly determined by genotype alone. Endogenous and microbial endoxylanase activity levels were strongly correlated, suggesting that wheat varieties which are susceptible to preharvest sprouting are often also susceptible to microbial contamination. The TAXI and XIP-type endoxylanase inhibitor levels varied by a factor of 8 and 1.8, respectively. They were mainly determined by genotype and were rather similar in the different growing periods.

  • microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine
    Trends in Food Science and Technology, 2007
    Co-Authors: Charlotte Grootaert, Willy Verstraete, Jan A. Delcour, Christophe M. Courtin, Willem F Broekaert, Tom Van De Wiele
    Abstract:

    Arabinoxylans (AX) are the main non-starch polysaccharides found in many cereal grains and are part of dietary fibre. They consist of β-(1,4)-linked d-xylopyranosyl residues to which arabinofuranosyl moieties are attached. They are degraded in the colon by specific intestinal bacteria possessing AX-degrading enzymes. Although some health effects of AX are documented, the effects of their hydrolysis products, the arabinoxylan oligosaccharides (AXOS), are less studied. Many oligosaccharides exert prebiotic activities and there are indications that xylo-oligosaccharides consisting of β-(1,4)-linked d-xylopyranosyl residues show strong bifidogenic effects. Therefore, the in-depth study of the prebiotic potential of AXOS and the intestinal microbiota involved in their transformation processes is warranted.

  • Heterogeneity in the fine structure of alkali-extractable Arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall components.
    Journal of agricultural and food chemistry, 2004
    Co-Authors: Malgorzata R. Cyran, Christophe M. Courtin, Jan A. Delcour
    Abstract:

    The alkali extractable (AE) Arabinoxylans from two rye flours differing in baking quality were studied following sequential extraction of water-unextractable and starch-free rye flour residue with saturated barium hydroxide solution, water and 1 M sodium hydroxide solution (Ba, BaH, and Na, respectively), and further fractionation of isolated fractions by ammonium sulfate precipitation. 1H NMR and sugar analyses of AE subfractions provided evidence for the presence of lowly branched Arabinoxylans (average arabinose-to-xylose ratio, Ara/Xyl ∼ 0.5), containing mainly un- and monosubstituted xylopyranosyl residues (Xylp) in the chain. The proportion of this subfraction decreased from 50% in the Ba fraction to 35 and 17% in the Na and BaH fractions, respectively. Other subfractions, rich in both mono- and disubstituted Xylp, represented arabinoxylan populations with intermediate (Ara/Xyl ∼ 0.8) and high substitution degree (Ara/Xyl ∼ 1.1). The Ba and Na fractions contained phenolic compounds, whereas they wer...

  • Structural Features of Arabinoxylans Extracted with Water at Different Temperatures from Two Rye Flours of Diverse Breadmaking Quality
    Journal of agricultural and food chemistry, 2003
    Co-Authors: Malgorzata R. Cyran, Christophe M. Courtin, Jan A. Delcour
    Abstract:

    The water extractable (WE) Arabinoxylans from two rye flours differing in baking quality were studied following sequential extraction with water at 4, 40, and 100 °C. Ammonium sulfate fractionation of the resulting WE fractions and subsequent analysis revealed substantial differences in the structure of the isolated materials. Furthermore, it allowed us to identify the factors contributing to arabinoxylan water extractability. Our results provide compelling evidence for the existence of separate polymers in rye WE Arabinoxylans with different substitution degrees, ranging from quantitatively dominating, lowly substituted populations (arabinose to xylose ratio, Ara/Xyl ∼ 0.5) to comparatively less abundant, highly substituted analogues (Ara/Xyl ∼ 1.3). Generally, arabinoxylan water extractability was governed by the relative proportion of lowly and highly branched structures. A gradually increasing proportion of highly substituted populations was observed from cold to hot WE fractions. This was associated ...

D Sgrulletta - One of the best experts on this subject based on the ideXlab platform.

  • variations in content and extractability of durum wheat triticum turgidum l var durum Arabinoxylans associated with genetic and environmental factors
    International Journal of Molecular Sciences, 2011
    Co-Authors: Roberto Ciccoritti, Giulia Scalfati, Alessandro Cammerata, D Sgrulletta
    Abstract:

    Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Durum wheat (Triticum turgidum L. var durum), the raw material for pasta production, is one of the most important crops in Italy. As part of a large project aimed at improving durum wheat quality, the characterization of the nutritional and technological aspects of whole grains was considered. Particular attention was addressed to identify the best suited genotypes for the production of innovative types of pasta with enhanced functional and organoleptic properties. The objective of the present study was to investigate the genetic variability of AX by examining a group of durum wheat genotypes collected at two localities in Italy for two consecutive years. The environmental influence on AX content and extractability was also evaluated. Variability in the AX fraction contents was observed; the results indicated that AX fractions of durum wheat grain can be affected by the genotype and environment characteristics and the different contribution of genotype and environment to total variation was evidenced. The genotype × environment (G × E) interaction was significant for all examined traits, the variations due to G × E being lower than that of genotype or environment. The data and the statistical analysis allowed identification of the Italian durum wheat varieties that were consistently higher in total arabinoxilans; in addition, principal component analysis biplots illustrated that for arabinoxylan fractions some varieties responded differently in various environment climatic conditions.