Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta

2019 ◽  
Author(s):  
David Killilea ◽  
Rebecca McQueen ◽  
Judi R. Abegania
Keyword(s):  
Wheat Flour ◽  
Total Protein ◽  
Wheat Germ Agglutinin ◽  
Wheat Germ ◽  
Whole Grain ◽  
Whole Wheat ◽  
Nutrient Density ◽  
Wheat Products ◽  
Flour Production ◽  
Wheat Kernels

Background: When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. However, products labeled as whole wheat can still contain a substantial amount of non-whole grain wheat, leading to confusion for consumers trying to maximize their whole grain intake. A biomarker of whole grain is needed to reveal the whole grain status within wheat-based foods.Objective: Wheat germ agglutinin (WGA), a lectin found predominantly in the germ tissue of wheat kernels, was evaluated as a biomarker of whole grain in commercial wheat products. Methods: The levels of WGA within wheat flour and pasta were assessed by an immunoblot method and compared to a whole grain standard. WGA content was also compared to other biomarkers including starch, minerals, phytate, and total protein content.Results: WGA content tightly correlated with the percentage of whole grain in pre-made mixtures of whole wheat and refined (white) flours. Several commercial flours labeled as whole wheat were then tested for WGA content and found to contain up to 40% less WGA compared to a whole grain standard. Several commercial pasta products labeled as whole wheat were also tested for WGA content and found to contain up to 90% less WGA compared to a whole grain standard. The discrepancies in WGA content were unlikely due to wheat varietial differences alone, as the WGA content measured in common varieties used in domestic wheat flour production varied less than 25%. Other wheat constituents including starch, mineral, phytate, and total protein were less consistent and did not discriminate between the commercial whole wheat flours and pasta products. Conclusions: The WGA content within wheat flour and pasta correlated with the levels of whole grain and identified discrepancies when tested in commercial wheat products compared to a whole wheat standard. WGA is a unique biomarker that could help identify which wheat products have the greatest amount of whole grain wheat.

Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta

2020 ◽  
Vol 85 (3) ◽  
pp. 808-815 ◽  
Author(s):  
David W. Killilea ◽  
Rebecca McQueen ◽  
Judi R. Abegania
Keyword(s):  
Wheat Flour ◽  
Wheat Germ Agglutinin ◽  
Wheat Germ ◽  
Whole Grain

Enzyme-Linked Immunosorbent Assay for Quantitation of Organophosphate Pesticides: Fenitrothion, Chlorpyrifos-methyl, and Pirimiphos-methyl in Wheat Grain and Flour-Milling Fractions

1992 ◽  
Vol 75 (3) ◽  
pp. 519-528 ◽  
Author(s):  
John H Skerritt ◽  
Amanda S Hill ◽  
Helen L Beasley ◽  
Simone L Edward ◽  
David P Mcadam
Keyword(s):  
Wheat Germ ◽  
Enzyme Linked Immunosorbent Assay ◽  
Organophosphate Pesticides ◽  
Whole Grain ◽  
Wheat Grain ◽  
Multiresidue Analysis ◽  
Limits Of Detection ◽  
Whole Wheat ◽  
Flour Milling ◽  
Pirimiphos Methyl

Abstract Simple, competitive enzyme-linked Immunosorbent assays (ELISAs) have been developed for the quantitation of each of 3 major organophosphate Insecticides: fenltrothlon (FN), chlorpyrifos-methyi (CPM), and plrlmlphos-methyl (PIRM). Performance of these assays on wheat grain and (for FN and CPM) on milling fractions such as flour, wheat germ, and bran has been assessed. Each assay is specific for the particular compound, i.e., no significant cross-reaction with the other 2 pesticides is observed. Only limited reactions were noted with major metabolites or analogs of these pesticides. Assay limits of detection of 0.3 ng FN, 0.2 ng CPM, and 0.02 ng PIRM, corresponding to limits of detection in whole grain of 0.08 ppm FN, 0.2 ppm CPM, and 0.03 ppm PIRM. Each compound In grain and milling fractions could be extracted quantitatively by simple shaking in neat methanol. Multiresidue analysis of the 3 insecticides was performed by simultaneously adding the cereal extract (diluted in phosphate buffer) to separate duplicate microwells coated with antibodies to FN, CPM, and PIRM and adding appropriate pesticide-horseradish peroxidase conjugates. High correlations between gas chromatography and the ELISA methods were obtained for Insecticide levels In whole wheat and In milling fractions. In general, the ELISA assays had precision similar to those of instrumental pesticide analyses.

THE EGG-PRODUCING CAPACITY OF POPULATIONS OF TRIBOLIUM CONFUSUM DUV. AS AFFECTED BY INTENSIVE CANNIBALISTIC EGG-CONSUMPTION

1938 ◽  
Vol 16d (10) ◽  
pp. 300-306 ◽  
Author(s):  
John Stanley
Keyword(s):  
Wheat Flour ◽  
Egg Production ◽  
Wheat Germ ◽  
Tribolium Confusum ◽  
Growth Substances ◽  
Whole Wheat Flour ◽  
Egg Consumption ◽  
Whole Wheat ◽  
Large Numbers ◽  
Ground Wheat

Experiments are described in which adults of Tribolium confusum Duv. are maintained at 27 °C., and 75% relative humidity in four different flour media: (a) ordinary whole wheat flour sifted through 76-mesh bolting cloth, (b) similar flour with from 30 to 135 Tribolium eggs per gm., (c) sifted whole wheat flour plus 3% of finely ground wheat germ and (d) flour plus germ plus eggs.It is shown that when large numbers of eggs are eaten, there is a serious decline in egg production unless wheat germ in excess is also present. This is believed to be due to a scarcity of certain accessory growth substances found in wheat germ but not to the same extent in eggs. When ground wheat germ is present, the beetles seem to do somewhat better in the presence of eggs, possibly because of a better water supply, obtained from the eggs.

scholarly journals Influence of the host diet on the performance of Doryctobracon areolatus (Hymenoptera: Braconidae)

2020 ◽  
Vol 80 (4) ◽  
pp. 727-734
Author(s):  
S. Ongaratto ◽  
K. J. Pinto ◽  
R. Mânica-Berto ◽  
S. D. Nörnberg ◽  
R. S. Gonçalves ◽  
...  
Keyword(s):  
Sex Ratio ◽  
Wheat Flour ◽  
Soybean Meal ◽  
Wheat Germ ◽  
Rice Flour ◽  
Corn Flour ◽  
Adult Weight ◽  
Whole Wheat ◽  
Host Diet ◽  
Tibia Length

Abstract Fitness in parasitoids is generally influenced by host quality. We evaluated the development parameters of Doryctobracon areolatus (Hymenoptera: Braconidae) parasitoid on Anastrepha fraterculus (Diptera: Tephritidae) larvae, reared in artificial diets with different protein sources. Larvae of A. fraterculus were reared in the diets based on 1) raw wheat germ (control); 2) whole rice flour; 3) corn flour; and, 4) whole wheat flour + soybean meal. The larvae were used for the development of D. areolatus, to evaluate the number of offspring/female, emergence rate, sex ratio, egg-adult period, adult weight posterior tibia length and longevity. Larvae of A. fraterculus reared in the diets based on wheat germ and corn flour obtained a greater number of offspring, with shorter duration of egg-adult period for males and females. In diets with rice flour and corn flour, A. fraterculus larvae generated adults of D. areolatus with greater weight, longer tibia length and higher sex ratio, whereas larvae reared in wheat flour + soybean meal diet had a lower sex ratio. The diets based on rice flour and corn are the most appropriate for multiplication of the parasitoid.

scholarly journals Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh

2014 ◽  
Vol 5 (1) ◽  
pp. 57
Author(s):  
Dianka Wahyuningtias ◽  
Trias Septyoari Putranto ◽  
Raden Nana Kusdiana
Keyword(s):  
Wheat Flour ◽  
Analysis Method ◽  
Whole Grain ◽  
The Public ◽  
Whole Wheat ◽  
Public Acceptability ◽  
Statistical Analysis Method ◽  
Whole Grain Flour ◽  
Analyze Data ◽  
Descriptive Statistical Analysis

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.

scholarly journals Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

2020 ◽  
Vol 55 ◽  
Author(s):  
Casiane Salete Tibola ◽  
Milena Ramos Vaz Fontes ◽  
Martha Zavariz de Miranda ◽  
Rafaela Julyana Barboza Devos ◽  
Alvaro Renato Guerra Dias ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Wheat Flour ◽  
Wheat Grains ◽  
Whole Wheat ◽  
Wheat Products ◽  
Wheat Flours

Abstract: The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours.

scholarly journals An Intervention With Michigan-Grown Wheat in Healthy Adult Humans to Determine Effect on Gut Microbiota: Protocol for a Crossover Trial (Preprint)

2021 ◽  
Author(s):  
Gigi A Kinney ◽  
Eliot N Haddad ◽  
Linda S Garrow ◽  
Perry K W Ng ◽  
Sarah S Comstock
Keyword(s):  
Gut Microbiota ◽  
Wheat Flour ◽  
Intestinal Inflammation ◽  
Production Capacity ◽  
Whole Grain ◽  
Gastrointestinal Microbiota ◽  
White Wheat ◽  
Whole Wheat ◽  
The Impact ◽  
Butyrate Production

BACKGROUND Daily fiber intake can increase the diversity of the human gut microbiota as well as the abundance of beneficial microbes and their metabolites. Whole-grain wheat is high in fiber. OBJECTIVE This manuscript presents a study protocol designed to understand the effects of different types of wheat on gastrointestinal tract microbes. METHODS Human adults will consume crackers made from three types of wheat flour (refined soft white wheat, whole-grain soft white wheat, and whole-grain soft red wheat). In this study, participants will alternate between crackers made from refined soft white wheat flour to those made from whole-grain soft white wheat and whole-grain soft red wheat flour. Survey and stool sample collection will occur after 7-day treatment periods. We will assess how wheat consumption affects gastrointestinal bacteria by sequencing the V4 region of 16S rRNA gene amplicons and the inflammatory state of participants’ intestines using enzyme-linked immunosorbent assays. The butyrate production capacity of the gut microbiota will be determined by targeted quantitative real-time polymerase chain reaction. RESULTS We will report the treatment effects on alpha and beta diversity of the microbiota and taxa-specific differences. Microbiota results will be analyzed using the vegan package in R. Butyrate production capacity and biomarkers of intestinal inflammation will be analyzed using parametric statistical methods such as analysis of variance or linear regression. We expect whole wheat intake to increase butyrate production capacity, bacterial alpha diversity, and abundance of bacterial taxa responsive to phenolic compounds. Soft red wheat is also expected to decrease the concentration of inflammatory biomarkers in the stool of participants. CONCLUSIONS This protocol describes the methods to be used in a study on the impact of wheat types on the human gastrointestinal microbiota and biomarkers of intestinal inflammation. The analysis of intestinal responses to the consumption of two types of whole wheat will expand our understanding of how specific foods affect health-associated outcomes. INTERNATIONAL REGISTERED REPORT DERR1-10.2196/29046

scholarly journals The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Natalia Naumenko ◽  
Irina Potoroko ◽  
Irina Kalinina ◽  
Rinat Fatkullin ◽  
Eva Ivanisova
Keyword(s):  
Wheat Flour ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Rheological Characteristics ◽  
Microstructural Properties ◽  
Whole Grain ◽  
Wheat Grain ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Whole Grain Flour

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3  mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62  mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3  mm, plastic 4.3 ± 0.3  mm, and elastic 9.4 ± 0.3  mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread

2020 ◽  
Vol 122 (11) ◽  
pp. 3585-3600 ◽  
Author(s):  
Aderonke Ibidunni Olagunju ◽  
Peace Chioma Ekeogu ◽  
Oluwaseun Cege Bamisi
Keyword(s):  
Wheat Flour ◽  
Pigeon Pea ◽  
Pasting Properties ◽  
Partial Substitution ◽  
Whole Grain ◽  
Whole Wheat Flour ◽  
Content Type ◽  
Whole Wheat ◽  
Composite Flours ◽  
Baked Products

PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.Design/methodology/approachWhole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.FindingsResults showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.Originality/valueThe present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.

scholarly journals Comparison of artificial diets for rearing Corcyra cephalonica (Stainton, 1865) (Lep., Pyralidae) for Trichogramma mass production

2000 ◽  
Vol 60 (1) ◽  
pp. 45-52 ◽  
Author(s):  
E. B. BERNARDI ◽  
M. L. HADDAD ◽  
J. R. P. PARRA
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Mass Production ◽  
Wheat Germ ◽  
Egg Laying ◽  
Corcyra Cephalonica ◽  
Artificial Diets ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Biological Studies

The objective of this research was, based on biological studies, to determine and adequate diet for rearing Corcyra cephalonica (Stainton, 1865) in the laboratory so as to permit the rearing of this factitious host for Trichogramma mass production. The research was conducted at 25 ± 1ºC, RH 60 ± 10% and photophase of 14 hours. Six artificial diets were compared: a) whole wheat flour (48.5%), ground rice (48.5%) and sugar (3%); b) ground rice (97%) and sugar (3%); c) whole wheat flour (48.5%), rice flour (48.5%) an sugar (3%); d) whole wheat flour (97%) and yeast (3%); e) wheat germ (97%) and yeast (3%); f) rice bran (94%), sugar (3%) and yeast (3%); f) rice bran (94%), sugar (3%) and yeast (3%). All of the diets studied permitted the development of C. cephalonica although the diets with wheat germ and yeast and that consisting of rice bran, sugar and yeast proved to be the most adequate for rearing the moth. These diets reduced the total (egg-adult) cycle, shortened the egg laying period, and produced heavier adults. Studies on the fertility life tables showed that higher net reproduction rates (Ro) and finite ratio of increase (lambda) were obtained from adults reared on these diets.

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