scholarly journals In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

2021 ◽  
Vol 75 (6) ◽  
pp. 438-443
Author(s):  
Kristīne Majore ◽  
Vita Šterna ◽  
Māra Bleidere ◽  
Sanita Reidzāne ◽  
Inga Ciproviča
Keyword(s):  
Resistant Starch ◽  
In Vitro Study ◽  
Glycaemic Index ◽  
Barley Cultivar ◽  
Food Ingredient ◽  
Hulless Barley ◽  
Barley Cultivars ◽  
Grain Processing ◽  
Unique Composition

Abstract Barley (Hordium vulgare L.) grain is an important food ingredient due to the presence of essential compounds like β-glucans, proteins, resistant starch, phenolic compounds etc. β-glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a higher digestible energy, and they have higher protein content compared to hulled grains. Different cultivars have unique composition and physical properties. The hulless barley cultivars are less studied than hulled barley and oats. The aim of this study was to evaluate the fermentation characteristics of flakes of different hulless barley cultivars in vitro and to analyse the fermentation pattern of β-glucans and proteins. Samples of six hulless barley cultivar flakes with different β-glucan (4.17–6.59%), soluble dietary fibre (18.1–32.0%) and resistant starch (0.74–10.65%) content were boiled in water 10 min, and the obtained porridge samples were treated under in vitro fementation conditions. The concentration of fermented porridge solids as well as β-glucans and proteins was measured. The concentration of undigested solids varied from 38.3 to 61.0% depending on barley cultivar. The concentration of protein was not significantly changed, but β-glucan concentration was significantly decreased after in vitro digestion comparing to indigestible samples.

scholarly journals Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2562
Author(s):  
Zhiyuan Li ◽  
Dongshu Guo ◽  
Xiao Li ◽  
Zhaocheng Tang ◽  
Xitie Ling ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Kidney Diseases ◽  
Starch Content ◽  
Rice Flour ◽  
Targeted Mutagenesis ◽  
In Vitro Digestibility ◽  
Food Ingredient ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

Low responsiveness of six-rowed genotypes to androgenesis in barley does not have a pleiotropic basis

Genome ◽  
2001 ◽  
Vol 44 (5) ◽  
pp. 936-940 ◽  
Author(s):  
A M Castillo ◽  
L Cistué ◽  
I Romagosa ◽  
M P Vallés
Keyword(s):  
Anther Culture ◽  
In Vitro Regeneration ◽  
Pleiotropic Effect ◽  
The Self ◽  
Barley Cultivar ◽  
Barley Cultivars ◽  
Tight Linkage ◽  
Anther Culture Response ◽  
Induced Mutant

A heterozygous mutant for the two- and six-rowed character was isolated in the barley cultivar Igri through application of sodium azide to isolated microspore cultures and posterior regeneration. Six-rowed and two-rowed homozygotic plants were subsequently identified in the self-pollinated M2 progenies of the original heterozygous M1. Detailed molecular markers confirmed the isogenic nature of this recovered mutant and the original cultivar Igri. A comparative study of the anther culture response of this six-rowed induced mutant vs. diploid 'Igri' was performed to assess whether the two- or six-rowed gene influences anther culture response in barley through a pleiotropic effect or via linkage disequilibrium. No significant differences for any of the recorded variables throughout the in vitro regeneration process were detected between the 'Igri' six-rowed mutant and any of their two-rowed isogenic lines. This suggests that row-type association with anther culture response in barley cultivars is due to the effect of a tight linkage with other genes directly responsible for androgenic response.Key words: androgenesis, barley, linkage, mutation, pleiotropy, vrs1 locus.

scholarly journals An In Vitro Study Determining the anti-inflammatory activities of sinapinic acid-containing extracts generated from Irish rapeseed meal

2020 ◽  
Vol 8 (10) ◽  
Author(s):  
Leah Quinn ◽  
Kenneth Scott ◽  
Stephen Finn ◽  
Maria Hayes ◽  
Steven Gray
Keyword(s):  
Mononuclear Cells ◽  
Sinapinic Acid ◽  
In Vitro Study ◽  
Rapeseed Meal ◽  
Vitro Study ◽  
Food Ingredient ◽  
Peripheral Blood Mononuclear ◽  
Beneficial Effects ◽  
Anti Inflammatory

Sinapinic acid (SA) has been shown to possess various bioactive properties including anti-diabetic, anti-inflammatory and histone deacetylase inhibitory activities. However, the amount obtained from our diet is insufficient to produce beneficial effects on health. Therefore, isolating this bioactive phenolic from a natural source, such as rapeseed meal, could generate extracts containing concentrated amounts of SA which could be consumed as a functional food ingredient to prevent health-related disease, particularly inflammation. Inflammation is a multi-faceted pathology, which plays a role in numerous diseases including cardiovascular disease, diabetes, arthritis and cancer. Current therapies such as non-steroidal anti-inflammatories (NSAIDs) are associated with various adverse side effects, with the result being an increase in research aiming to identify natural compounds which possess anti-inflammatory activity. In this work, an in vitro study assessed the anti-inflammatory activities of two sinapinic acid-containing extracts on human-derived peripheral blood mononuclear cells (PBMCs). Both extracts were found to significantly reduce the levels of key pro-inflammatory cytokines including TNF-alpha, IL-12 and IL-6. Importantly, these extracts were found to be more potent than commercial SA in terms of their anti-inflammatory activities. Results demonstrate the potential of these extracts as anti-inflammatory agents.

scholarly journals Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 85
Author(s):  
Marco Spaggiari ◽  
Chiara Dall’Asta ◽  
Gianni Galaverna ◽  
María Dolores del Castillo Bilbao
Keyword(s):  
Rice Bran ◽  
Food Industry ◽  
Rice Grain ◽  
Food Ingredient ◽  
Grain Processing ◽  
Health Related ◽  
Physical Treatments ◽  
Innovative Techniques

The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.

scholarly journals Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose

2003 ◽  
Vol 89 (3) ◽  
pp. 329-339 ◽  
Author(s):  
Klaus N. Englyst ◽  
Sophie Vinoy ◽  
Hans N. Englyst ◽  
Vincent Lang
Keyword(s):  
Resistant Starch ◽  
Glycaemic Index ◽  
Bakery Products ◽  
Cereal Products ◽  
Physiological Properties ◽  
Physico Chemical ◽  
Carbohydrate Quality ◽  
Main Determinants

Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are the main determinants of glycaemic index (GI) and insulinaemic index (II) for cereal products. Twenty-three products (five breakfast cereals, six bakery products and crackers, and twelve biscuits) had their GI and II values determined, and were characterised by their fat, protein, starch and sugar contents, with the carbohydrate fraction further divided into total fructose, RAG, SAG and resistant starch. Relationships between these characteristics and GI and II values were investigated by regression analysis. The cereal products had a range of GI (28–93) and II (61–115) values, which were positively correlated (r2 0·22, P<0·001). The biscuit group, which had the highest SAG content (8·6 (sd 3·7) g per portion) due to the presence of ungelatinised starch, was found to have the lowest GI value (51 (sd 14)). There was no significant association between GI and either starch or sugar, while RAG was positively (r2 0·54, P<0·001) and SAG was negatively (r2 0·63, P<0·001) correlated with GI. Fat was correlated with GI (r2 0·52, P<0·001), and combined SAG and fat accounted for 73·1 % of the variance in GI, with SAG as the dominant variable. RAG and protein together contributed equally in accounting for 45·0 % of the variance in II. In conclusion, the GI and II values of the cereal products investigated can be explained by the RAG and SAG contents. A high SAG content identifies low-GI foods that are rich in slowly released carbohydrates for which health benefits have been proposed.

scholarly journals A Comparative Study on the Carbohydrate proৎile and In-vitro Glycaemic Index of Processed Basil (Ocimum basilicum) Seeds Incorporated Idlis

2020 ◽  
Vol 11 (4) ◽  
pp. 7512-7517
Author(s):  
Arivuchudar R ◽  
Nazni P
Keyword(s):  
Resistant Starch ◽  
Glycaemic Index ◽  
Ocimum Basilicum ◽  
Total Carbohydrate ◽  
Cardiac Disorder ◽  
The Mean ◽  
Sugar Levels ◽  
Index Value ◽  
Simple Sugar

The tiny black Ocimum basilicum seeds, also called as basil or sabja seeds aid to keep blood sugar levels under control by decelerating the carbohydrate conversion into glucose, a simple sugar. Raw and Steamed Ocimum basilicum seeds in the proportions of 5% (RV1, SV1), 10% (RV2, SV2), 15% (RV3, SV3) and 20% (RV4, SV4) of the black gram have been incorporated in the idli formulation. The results depicted that as the proportion of O.basilicum seeds increased the total carbohydrate and sugar values showed a decline, whereas the cellulose, hemicellulose and resistant starch values increased. At 120 minutes, the mean in vitro glycaemic index of the control idli was estimated to be 66.45 ± 0.03, while the mean estimated glycaemic index value of raw O.basilicum seed incorporated variations of idli namely RV1, RV2, RV3 and RV4 were 55.09 ± 0.02, 53.19 ± 0.02, 51.44 ± 0.01 and 48.09 ± 0.01 respectively. The mean estimated glycaemic index value of steamed O.basilicum seed incorporated variations of idli SV1 was found to be 62.72 ± 0.01, SV2 was 60.43 ± 0.01, SV3 was 58.16 ± 0.02, and SV4 was 56.63 ± 0.02 at 120 minutes. Hence it is opined that the 20% raw O.basilicum seed incorporated idli is very much low in estimated G.I values can be used in idli preparation as a means to offer a lower glycaemic index to the obese, diabetic and cardiac disorder populations.

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