Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

P, Nirmala Prasadi V; Joye, Iris J.

doi:10.3390/nu12103045

Cited by 209 publications

(85 citation statements)

References 150 publications

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“…However, the reported values are very inconsistent; so that 0.4–0.9% (Demirbas, 2005 ), <0.06% (Burton and Fincher, 2012 ), and up to 20% (Fincher and Stone, 2004 ) were reported in rice endosperm. The MLG content was reported to account for 20% of the total dietary fiber content in wheat (Prasadi and Joye, 2020 ). Wirkijowska et al ( 2012 ) reported that the content of (1–3) (1–4)-β- d -glucans in barley kernel ranged between 4.04 and 5.71% of dry matter, and Garcia-Gimenez et al ( 2019 ) expressed that barley has a considerably higher MLG content (4–10%) compared with wheat (1%) or rice (<0.06%), although (Fincher, 2009a ) reported that (1–3) (1–4)-β- d -glucans constitute up to 70% of starchy endosperm in barley.…”

Section: Discussionmentioning

confidence: 99%

Genome-Wide Association Mapping of Mixed Linkage (1,3;1,4)-β-Glucan and Starch Contents in Rice Whole Grain

et al. 2021

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The glucan content of rice is a key factor defining its nutritional and economic value. Starch and its derivatives have many industrial applications such as in fuel and material production. Non-starch glucans such as (1,3;1,4)-β-D-glucan (mixed-linkage β-glucan, MLG) have many benefits in human health, including lowering cholesterol, boosting the immune system, and modulating the gut microbiome. In this study, the genetic variability of MLG and starch contents were analyzed in rice (Oryza sativa L.) whole grain, by performing a new quantitative analysis of the polysaccharide content of rice grains. The 197 rice accessions investigated had an average MLG content of 252 μg/mg, which was negatively correlated with the grain starch content. A new genome-wide association study revealed seven significant quantitative trait loci (QTLs) associated with the MLG content and two QTLs associated with the starch content in rice whole grain. Novel genes associated with the MLG content were a hexose transporter and anthocyanidin 5,3-O-glucosyltransferase. Also, the novel gene associated with the starch content was a nodulin-like domain. The data pave the way for a better understanding of the genes involved in determining both MLG and starch contents in rice grains and should facilitate future plant breeding programs.

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Section: Discussionmentioning

confidence: 99%

Genome-Wide Association Mapping of Mixed Linkage (1,3;1,4)-β-Glucan and Starch Contents in Rice Whole Grain

et al. 2021

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“…As a result of the varied nutritional content and bioactive compounds in the food items, different physiological effects may be expected (36,37) . Antidiabetic properties, decreased inflammation, and the modulation of lipid metabolism and oxidative stress have been documented in in vitro studies and clinical trials investigating health benefits of consuming brown rice (38) .…”

Section: Discussionmentioning

confidence: 99%

Opportunities for diet quality improvement: the potential role of staple grain foods

Fontanelli

Martínez-Arroyo

Sales

et al. 2021

Public Health Nutr.

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Objective: Given the high disease burden associated with the low intake of whole grains, modelling studies that estimate the impact of dietary strategies to increase more healthful grain foods consumption are essential to inform evidence-based and culturally-specific policies. This study investigated the potential nutritional impact of replacing staple grain foods with more healthful options. Design: Based on the 2015 Health Survey of São Paulo, a cross-sectional, population-based study, we modelled the substitution of white rice and white bread with brown rice and whole-wheat bread. Outcomes included changes in more healthful grain foods, energy, and nutrient intakes. Setting: Urban area of São Paulo, Brazil. Participants: Participants aged over 12 years who completed a semi-structured questionnaire and one 24-h recall (n=1741). Results: The substitution of all white rice and white bread with brown rice and whole-wheat bread, respectively, would result in more than 5% increases in zinc (+9.1%), calcium (+9.3%), vitamin E (+18.8%), dietary fibre (+27.0%), and magnesium (+52.9%) intake, while more than a 5% decrease would be seen for total carbohydrate (-6.1%), folate (-6.6%), available carbohydrate (-8.5%), iron (-8.6%), vitamin B6 (-12.5%), vitamin B2 (-17.4%), and vitamin B1 (-20.7%). A substantial increase in the amount of more healthful grain foods consumed would be seen (10g/d to 220g/d), or from 4% to 69% of total grain intake. Conclusions: Replacing white rice and white bread with their whole-grain versions has the potential to improve diet quality, suggesting they are prime targets for policy actions aiming at increasing intake of more healthful grain foods.

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“…AX from wheat and βG from barley and oat are mostly soluble, whereas AX from maize is mainly insoluble ( Knudsen, 2014 ). Solubility impacts their physiological properties with soluble DF (SDF) playing the most of healthy functions ( Prasadi and Joye, 2020 ).…”

Section: Dfs In Cereal Grainmentioning

confidence: 99%

“…Among major cereals, wheat grains contain 12% of DF, followed by maize (7.3%) and brown rice (3.4%); barley ( Hordeum vulgare ) has the highest content in DF (17%) ( Prasadi and Joye, 2020 ). Minor cereals, such as oat and rye, contains 10.5 and up to 20% of total DF.…”

Section: Introductionmentioning

confidence: 99%

The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains

Botticella¹,

Savatin²,

Sestili³

2021

Front. Plant Sci.

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Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.

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Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Cited by 209 publications

References 150 publications

Genome-Wide Association Mapping of Mixed Linkage (1,3;1,4)-β-Glucan and Starch Contents in Rice Whole Grain

Genome-Wide Association Mapping of Mixed Linkage (1,3;1,4)-β-Glucan and Starch Contents in Rice Whole Grain

Opportunities for diet quality improvement: the potential role of staple grain foods

The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High FiberGrains

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