Building a fructan LC–MS2 library and its application to reveal the fine structure of cereal grain fructans

Verspreet, Joran; Hansen, Anders Holmgaard; Harrison, S. P.; Vergauwen, Rudy; Ende, Wim Van den; Courtin, Christophe M.

doi:10.1016/j.carbpol.2017.06.063

Cited by 20 publications

(11 citation statements)

References 34 publications

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“…A convoluted role for fructans in barley grain has been suggested by Peukert et al (), and this can probably be extended to wheat and other cereals (Verspreet et al, ). During the prestorage phase, levan and graminan synthesis supports cell division activities by reducing available sucrose levels.…”

Section: Fructans In Plantsmentioning

confidence: 73%

The fructan syndrome: Evolutionary aspects and common themes among plants and microbes

Versluys

Kırtel

Öner

et al. 2017

Plant Cell & Environment

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Fructans are multifunctional fructose-based water soluble carbohydrates found in all biological kingdoms but not in animals. Most research has focused on plant and microbial fructans and has received a growing interest because of their practical applications. Nevertheless, the origin of fructan production, the so-called "fructan syndrome," is still unknown. Why fructans only occur in a limited number of plant and microbial species remains unclear. In this review, we provide an overview of plant and microbial fructan research with a focus on fructans as an adaptation to the environment and their role in (a)biotic stress tolerance. The taxonomical and biogeographical distribution of fructans in both kingdoms is discussed and linked (where possible) to environmental factors. Overall, the fructan syndrome may be related to water scarcity and differences in physicochemical properties, for instance, water retaining characteristics, at least partially explain why different fructan types with different branching levels are found in different species.Although a close correlation between environmental stresses and fructan production is quite clear in plants, this link seems to be missing in microbes. We hypothesize that this can be at least partially explained by differential evolutionary timeframes for plants and microbes, combined with potential redundancy effects.

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Section: Fructans In Plantsmentioning

confidence: 73%

The fructan syndrome: Evolutionary aspects and common themes among plants and microbes

Versluys

Kırtel

Öner

et al. 2017

Plant Cell & Environment

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“…Cereal fructans are fructose‐based oligomers that come in five different structural classes: inulin‐, levan‐, graminan‐, neo‐inulin, and neolevan‐type fructans (Verspreet et al., 2017). They contribute to daily intake of dietary fiber, and are most probably prebiotic in nature with the potential to induce favorable changes in microbiota profiles.…”

Section: Impact Of Processing On Whole‐grain Productsmentioning

confidence: 99%

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Seal

Courtin

Venema

et al. 2021

Comp Rev Food Sci Food Safe

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111

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Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined‐grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co‐passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole‐grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

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“…While inulin, the most studied fructan-type, has a linear structure, wheat grain fructans have a more branched structure and belong to the graminan-type or neo-type fructans (Verspreet et al, 2015;Verspreet et al, 2017). Around 50% of the fructans in wheat flour have a degree of polymerisation (DP) of 3, 4 or 5 (Nilsson et al, 1986), with an average DP of 4 (Verspreet et al, 2017;Verspreet et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

Laurent

Timmermans

Struyf

et al. 2020

International Journal of Food Microbiology

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Building a fructan LC–MS2 library and its application to reveal the fine structure of cereal grain fructans

Cited by 20 publications

References 34 publications

The fructan syndrome: Evolutionary aspects and common themes among plants and microbes

The fructan syndrome: Evolutionary aspects and common themes among plants and microbes

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

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