The objective of this research was to investigate the feasibility of integrating oat (1 → 3, 1 → 4)-β-D-glucan (β-glucan) dried by two different techniques (freeze drying and spray drying) into a ...synbiotic formulation with Akkermansia muciniphila. The study evaluated the impact of this synbiotic formulation on the growth of A. muciniphila and its effect on the fermentation process. The extracted oat β-glucans underwent freeze-drying (FD) and spray-drying (SD) processes before being introduced as supplementary carbon sources (1%) to brain heart infusion (BHI) medium containing A. muciniphila MSCL 1582. The BHI medium containing inulin, D-glucose, and BHI without added substrates served as the control. Bacterial growth and short-chain fatty acid (SCFA) production were measured before and after 72 h of fermentation. A light microscope and KOVA slides were used for the A. muciniphila count, and SCFA levels were measured via gas chromatography. Our findings revealed that oat β-glucans could effectively function as prebiotic substrates in complementary synbiotic composition with A. muciniphila, without inhibiting growth and causing metabolic impairment. Both FD and SD techniques demonstrated equivalent and favorable impacts on the fermentative capacity of A. muciniphila, rendering them suitable choices for the drying of β-glucans. Incorporating oat β-glucan into synbiotic formulations offers potential benefits, contributing to A. muciniphila growth and the fermentation process.
In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), ...lignans, and alkylresorcinols) in barley industry by‐products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by‐product valorization and uses in food, pharmaceutical, or feed industries can be suggested.
The submerged and solid state fermentation with Pediococcus acidilactici change bioactive compounds content in barley industry by‐products. The changes of bioactive compounds during technological processes are very important, because the specific and useful compounds formed during fermentation. Fermented by‐product can be suggested for valorization and uses in food, pharmaceutical, or feed industries.
Comparative analysis of radical scavenging and antioxidant activities of phenolic compounds present in everyday use spice plants was carried out by means of spectrophotometric and chromatographic ...methods. Six spice plant samples, namely onion (Allium cepa), parsley (Petroselinum crispum) roots and leaves, celery (Apium graveolens) roots and leaves and leaves of dill (Anethum graveolens) were analyzed. Total amount of phenolic compounds and radical scavenging activity (RSA) was the highest in celery leaves and dill extracts and was the lowest in celery roots. Comparing commonly used spectrophotometric analysis of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) RSA of extracts with the results obtained using reversed‐phase chromatographic separation with on‐line post‐column radical scavenging reaction detection, good correlation was obtained (R2=0.848). Studies using HPLC system with electrochemical detector showed that bioactive phytochemicals can be separated and antioxidant activities of individual compounds evaluated without the need of a complex HPLC system with reaction detector. The results obtained using electrochemical detection correlate with the RSA assayed using spectrophotometric method (R2=0.893).
The aim of the study was to determine concentrations of 13 macro and trace elements in different barley genotypes depending on the year of growth (2011, 2012, and 2013) and agricultural practice ...(conventional/organic). Cd, Pb, Cr, Ni, and Al concentrations were determined by electrothermal atomic absorption spectrometry and K, Na, Zn, Cu, Ca, Mg, Mn, and Fe concentrations by flame atomic absorption spectrometry. Statistically different concentrations of Cr, Cu, and Zn occurred among genotypes; for Ca, Mn, and Fe concentrations between barley grains, grown conventionally and organically; for Cr and Ni concentrations between hulled and hull-less grain and for Cd, Cr, Ni, Cu, Zn, Al, K, and Na concentrations among the study years. Concentrations of potentially hazardous elements were low (Cd < 0.005–0.027, Pb 0.013–0.066, Cr 0.111–0.327, Ni 0.161–1.264, Cu 2.8–4.7 and Al 1.62–6.09 mg·kg
). Barley products can provide necessary macro and trace elements, especially of Mn, Mg, Fe, and Zn (7.8–16.1; 1024–1249; 29.2–52.9, and 20.5–33.7 mg·kg
, respectively).
Incorporation of whole grain, such as hulless barley, as a part of a balanced diet can help reduce the risk of coronary heart diseases, diabetes and specific cancers, and provide other health ...benefits as well. The objectives of this study were to determine the physical and chemical characteristics of grains of hulless barley genotypes from the Latvian spring barley programme. Field experiments were carried out in 2010-2011 at the State Stende Cereal Breeding Institute. Grain samples of 29 hulless spring barley breeding lines were analysed for grain physical traits (1000 kernel weight, test weight), macronutrients (crude protein, starch, β -glucans), and micronutrients (total phenolic content, DPPH antiradical scavenging activity and α-tocopherol content). The variation of physical traits and macronutrients was mainly determined by genotype (ω
= 32-62%) and year (η
= 8-42%) and to a lesser extent by interaction of factors. The difference between hulless genotypes, as indicated the coefficient of variation, was rather high for all micronutrients (V% = 13.4-25.6). Significant (P < 0.05) positive correlation was detected between radical scavenging activity and total phenolic content (r = 0.519) and starch content (r = 0.530). The best hulless breeding lines ‘1185’ and ‘IC 360’ (variety ‘Kornelija’ submitted for DUS and VCU tests) were selected for future usage in clinical investigations.
Pilngraudu izejvielu, kā piemēram, kailgraudu miežu izmantošana veselīgas diētas sabalansēšanai var veicināt profilaksi sirds un asinsvadu saslimšanu, diabēta un specifisku vēža formu ierobežošanai. Pētījuma mērķis bija novērtēt kailgraudu paraugus no Latvijas miežu selekcijas materiāla pēc graudu fizikālajām un bioķīmiskajām pazīmēm. Lauka izmēģinājumi iekārtoti Valsts Stendes Graudaugu selekcijas institūtā no 2010. gada līdz 201 1. gadam. Pētījumā iekļautajām 29 vasaras miežu kailgraudu līnijām analizēta 1000 graudu masa, tilpummasa, kopproteīna, cietes, β-glikānu, kopējais fenolu saturs, α-tokoferolu saturs un antiradikālā aktivitāte. Graudu fizikālo un bioķīmisko pazīmju mainību galvenokārt ietekmēja genotips (ω
= 32-62%) un gads (ω
= 8-42%), bet mazākā mērā - šo faktoru mijiedarbība. Kailgraudu miežu materiālam konstatēta augsta genotipiskās mainība pēc kopējā fenolu satura, antiradikālās aktivitātes un a-tokoferolu satura graudos (V% = 13.4-25.6). Būtiska (P < 0.05) pozitīva korelācija noteikta starp antiradikālo aktivitāti un kopējā fenolu (r = 0.519) un cietes saturu graudos (r = 0.530). Labākos rezultātus pēc analizētajām pazīmēm nodrošināja kailgraudu miežu selekcijas līnijas ‘1185’ un ‘IC 360’ (iesniegta AVS un SĪN pārbaudei ar šķirnes nosaukumu ‘Kornēlija’), kas iekļautas klīniskajos pētījumos.
Macro-elements and trace elements in cereal grains cultivated in Latvia Jakobsone, I., University of Latvia, Riga (Latvia). Dept. of Chemistry; Kantane, I., University of Latvia, Riga (Latvia). Dept. of Chemistry; Zute, S., State Stende Cereals Breeding Inst., Dizstende, Libagi parish, Talsi Municipality (Latvia) ...
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences,
20/Sep , Letnik:
69, Številka:
4
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Makroelementiem un mikroelementiem ir liela nozīme cilvēku ikdienas uzturā. Pasaulē 50% pārtikas produktu ikdienas uzturā sastāda tieši graudaugi. Pētījuma mērķis bija noteikt makroelementu un ...mikroelementu daudzumu dažādos graudos, kas selekcionēti un audzēti Latvijā Valsts Stendes graudaugu selekcijas institūtā. Pētījumā tika izmantoti dažādi graudaugu veidi: rudzi (n = 45), mieži (n = 54), vasaras kvieši (n = 27), ziemas kvieši (n = 53), tritikāle (n = 45) un auzas (n = 42); kopā n = 266. Graudos tika noteikti šādi makroelementi un mikroelementi (minerālvielas): Cd, Pb, Ni, Cr, Al, Cu, K, Na, Mn, Fe, Zn, Mg, Cu. Minerālvielu saturs graudos bija būtiski atšķirīgs (p ir mazāks nekā 0,01 vai p ir mazāks nekā 0,001). Dominējoši augstākais minerālvielu saturs tika konstatēts auzu un zemākais — rudzu graudos. Iegūtie pētījuma rezultāti paplašinās iespēju pārtikas un uztura zinātniekiem izvērtēt graudu pārstrādes produktos esošo un ar uzturu uzņemto makroelementu un mikroelementu daudzumu un to biopieejamību organismam.
Cereal-based foods have great importance in the compensation of micro- and trace element deficiency, because 50% of the foods produced worldwide are made up of cereal grains. The aim of the research was to determine the concentration of macro-elements and trace elements in different cereals cultivated in Latvia. Various cereals were used in the research: rye (n = 45), barley (n = 54), spring wheat (n = 27), winter wheat (n = 53), triticale (n = 45) and oats (n = 42). Thirteen macro- and trace elements (Cd, Pb, Ni, Cr, Al, Cu, K, Na, Mn, Fe, Zn, Mg, Ca) were determined in cereal grain samples (n = 266). Macro-elements and trace elements varied significantly (p is less than 0.01 or p is less than 0.001). The highest concentrations of macro- and trace elements were found in oats and the lowest in rye. The obtained data will expand the opportunity for food and nutrition scientists to evaluate content of the examined elements in grain products, and dietary consumption (bioavailability) of the examined macro-elements and trace elements.
Grain composition and functional ingredients of barley varieties created in Latvia Sterna, V., State Stende Cereals Breeding Inst., Dizstende, Libagi parish, Talsi Municipality (Latvia); Zute, S., State Stende Cereals Breeding Inst., Dizstende, Libagi parish, Talsi Municipality (Latvia); Jakobsone, I., University of Latvia, Riga (Latvia). Faculty of Chemistry
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences,
20/Sep , Letnik:
69, Številka:
4
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Graudi, tostarp arī mieži, ir atzīti funkcionāli produkti, jo labvēlīgi ietekmē patērētāja veselību un samazina vairāku slimību risku. Šodien miežu patēriņš pārtikā ir ļoti zems. Tomēr pētījumi, kas ...parādījuši, ka mieži ir bagātīgs diētisko šķiedrvielu, īpaši - β-glikānu avots, sekmējuši interesi par to plašāku izmantošanu pārtikas produktos. Miežiem raksturīgs zems tauku saturs, labi sabalansēts aminoskābju sastāvs, tie ir vitamīnu (tostarp E vitamīna) un polifenolu avots uzturā. Pievēršot lielāku patērētāju un ražotāju uzmanību miežu un to produktu uzturvērtībai, pastāv iespēja iekļaut miežus pārtikas produktu sastāvā un veicināt to lietošanu uzturā. Tāpēc pētījuma mērķis bija analizēt Latvijā izveidoto, jauno miežu šķirņu un perspektīvo līniju graudus un izvērtēt to funkcionālās sastāvdaļas. Miežu paraugos tika noteikts olbaltumvielu, tauku, cietes, diētisko šķiedrvielu, β-glikānu, α-tokoferola saturs un aminoskābju sastāvs. Pētījuma rezultāti liecina, ka olbaltumvielu daudzums miežu graudos dažādām šķirnēm tika noteikts no 106.6 g•kgE-1 līdz 146.8 g•kgE-1, diētiskās šķiedrvielas 187.4 g•kgE-1 – 208.2 g•kgE-1, β-glikāni 4.28 g 100 gE-1 – 4.94 g 100 gE-1 un α-tokoferola saturs 6.03 mg•kgE-1 – 8.93 mg•kgE-1. Neaizstājamo aminoskābju summa miežu graudu paraugos aprēķināta no 32.90 g•kgE-1 līdz 38.71 g•kgE-1. Gan plēkšņgraudu, gan kailgraudu miežu graudi vērtējami kā augstvērtīgs olbaltumvielu avots ar augstu bioloģisko vērtību. Miežu sastāvā esošās funkcionālās sastāvdaļas varētu veicināt to plašāku izmantošanu pārtikā.
Cereals, including barley, have been recognised as functional foods that provide beneficial effect on the health of the consumer and decrease the risk of various diseases. The aim of investigation was to determine the grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients. The results of analysis showed that protein content among varieties ranged from 106.6-146.8 g·kgE-1, total dietary fibre 187.4-208.2 g·kgE-1, β-glucans 42.8 g-49.4 g·kgE-1, and amount of α-tocopherol 6.03-8.93 mg·kgE-1. The sum of essential amino acids in barley grain samples was from 32.90 g·kgE-1 to 38.71 g·kgE-1. All varieties of hulled and hulless barley grain were found to be sources of protein with high biological value. Comparison of barley varieties bred in Latvia suggests that variety ‘Kornelija’ outperforms others in protein, dietary fibre and micronutrient content.
The aim of the study was to evaluate the yield and grain quality (1000 kernel weight, test weight, crude protein, starch, β-glucans, total phenolic content, antiradical scavenging activity and ...α-tocopherol content) variation of three hulless spring barley (Hordeum vulgare L.) genotypes under different levels of N, in relation to weather characteristics. The field experiments were carried out at the State Stende Cereal Breeding Institute. Three hulless barley genotypes ‘Kornelija’; ‘ST 1165’; ST 1185’ were studied during two years (2011 and 2012) using three levels of nitrogen (N80; N80+40; N80+80) by split application at the end of the tillering stage. The effects of genotype, N treatment and genotype by N treatment interaction contribute the variation in yield and grain quality traits for hulless barley genotypes. There were considerable differences between crop years in response of hulless genotypes to top-dressing N, with significantly (P < 0.05) higher grain yield, 1000 kernel weight, test weight, starch and β-glucans in the growing season of 2012, when rainfall was optimal at the tillering and stem-elongation growth stages. In 2012, a significant (P < 0.05) response to top-dressing N was recorded for grain yield and 1000 kernel weight (at rate N120), crude protein, starch and β-glucans (at rate N160). The maximum values of total phenolic content, antiradical scavenging activity (in 2011) and -tocopherol content (in 2012) were obtained with application of 160 kg N ha
-1
. Hulless line ‘1185’ gave the highest grain yield, starch, α-tocopherol content and radical scavenging activity, but variety ‘Kornelija’ formed significantly higher TKW, crude protein and β-glucans content.
Cereal alkylresorcinols (ARs) are a group of phenolic lipids mainly found in the outer parts of grains of rye and wheat. They have been suggested for use as selective biomarkers for intake of whole ...grain and bran products of these cereals. Consumption of whole grains and whole grain products has been associated with reduced risk of developing chronic diseases, such as cardiovascular disease, diabetes type 2, obesity and some types of cancer. In this article a sensitive and rapid method of High Performance Liquid Chromatography with UV detection for quantitative determination of ARs in the cereals grown in Latvia is described. Instrument detection limits (IDL) were determined for C17:0, C19:0 and C21:0 homologues (coefficient of variation < 3%). According to the results of these studies, ARs were found in rye (87.1-112.0 mg/100 g), wheat (24.0-40.2 mg/100 g), triticale (32.1-74.4 mg/100 g), and in small amounts in barley (2.2-3.7 mg/100 g), but not in oats.
Graudaugu alkilrezorcīni (AR) ir savienojumu grupa, kur viena molekulas daļa ir fenola atlikums, bet otra ir lipīdu atlikums. AR lielā daudzumā atrodas grauda ārējos slāņos (graudapvalkos, aleirona slānī) galvenokārt rudzu un kviešu graudos, kā arī nelielos daudzumos miežos. Rafinētos produktos AR ir niecīgos daudzumos vai vispār nav. Tieši tāpēc AR tiek piedāvāts lietot par selektīvu pārtikas biomarķieri, lai patērētājiem būtu vieglāk saprast, kurš produkts ir pilngraudu vai satur pilngraudus. Pilngraudu produktu patērēšana ir saistīta ar samazinātu risku saslimt ar dažādām hroniskām slimībām: aptaukošanās, 2. tipa diabēts, sirds slimības un vēzis. Šajā publikācijā tiek prezentēta ātra un jutīga augsti efektīvu šķidrumu hromatogrāfija ar ultravioletu detektoru - metode alkilrezorcīnu noteikšanai Latvijā audzētos graudaugos. Instrumenta detektēšanas robeža tika noteikta C17:0, C 19:0 un C21:0 homologiem (variācijas koeficients < 3%). AR saturs rudzos bija robežās no 87,1 līdz 112,0 mg/lOOg, kviešos no 24,0 līdz 40,2 mg/lOOg, tritikālē no 32,1 līdz 74.4 mg/lOOg, nedaudz miežos no 2,2 līdz 3,7 mg/lOOg, bet auzās netika atrasts.
The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in ...baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei, Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acrylamide reduction in biscuits (78 and 85%, respectively) was reached using P. acidilactici for flaxseed (SMF) and lupine (SSF). It was found a significant effects of lupine or flaxseed addition (F(1.24) = 4032, P < 0.001), fermentation method (F(1.24) = 22,371, P < 0.001), type of microorganisms applied for the fermentation (F(2.24) = 5907, P < 0.001) and interaction of these factors (F(7.24) = 40,001, P < 0.001) on acrylamide concentration in wheat biscuits. Using L. sakei for SSF of flaxseed and SMF of lupine acrylamide was reduced on average by 83.4%. Fermented lupine and flaxseed could have potential application for production of safe and high nutritional value biscuits.
•Selected lactic acid bacteria could be used for non traditional cereal fermentation.•Fermentation decreased asparagine and reducing saccharides content.•Fermented plants additives reduced acrylamide content in biscuits.•Fermented flaxseed and lupine improve biscuits acceptability and safety.
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