Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting

Byeon, Yang Soo; Hong, Young-Shick; Kwak, Han Sub; Lim, Seung-Taik; Kim, Sang Sook

doi:10.1016/j.foodchem.2022.132443

Cited by 11 publications

(8 citation statements)

References 35 publications

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“…In present research, the antioxidants benzoic acid and 4-hydroxycinnamic acid were upregulated. The upregulation of antioxidants could be a reaction to ROS overproduction due to high N content, consistent with the recent findings that the increase in defence-related metabolites derived from the shikimate-phenylpropanoid metabolism might be connected to high nitrogen levels [ 30 ]. Under low-nitrogen conditions, plants synthesise primary metabolites; however, under high-nitrogen conditions, plants often synthesise secondary metabolites [ 31 ].…”

Section: Discussionsupporting

confidence: 88%

Metabolic Variations in Brown Rice Fertilised with Different Levels of Nitrogen

Zhang

et al. 2022

Foods

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Nitrogen is a necessary element for plant growth; therefore, it is important to study the influence of N fertilisers on crop metabolites. In this study, we investigate the variability of endogenous metabolites in brown rice fertilised with different amounts of nitrogen. We identified 489 metabolites in brown rice. Compared to non-nitrogen fertilised groups, there were 59 differentially activated metabolic pathways in the nitrogen-fertilised groups. Additionally, there were significantly differential secondary metabolites, especially flavonoids, between groups treated with moderate (210 kg N/hm2) and excessive amounts of nitrogen (420 kg N/hm2). Nitrogen fertilisation upregulated linoleic acid metabolism and most steroids, steroid derivatives, and flavonoid compounds, which have antioxidant activity. The DPPH, ABTS, and hydroxyl radical scavenging rates were higher in fertilised groups than in the non-fertilised group. These findings provide a theoretical basis to enhance the health benefits of brown rice by improving fertilisation.

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Section: Discussionsupporting

confidence: 88%

Metabolic Variations in Brown Rice Fertilised with Different Levels of Nitrogen

Zhang

et al. 2022

Foods

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“…Amino acid composition changed during germination contributes to protein synthesis, energy generation, and maintenance of osmotic potential. Metabolites associated with shikimate‐derived aromatic amino acids, aspartate and glutamate family signified the disruption of seed dormancy and nitrogen mobilisation in kernels (Byeon et al ., 2022). During mashing, the breakdown of amino acids also produced related volatiles, such as Strecker aldehyde products like 2‐methylbutanal, 2‐methylpropanal, methional, 3‐methylbutanal, benzaldehyde, and phenylacetaldehyde (Ferreira & Guido, 2018).…”

Section: Malting and Germinationmentioning

confidence: 99%

“…Notably, 4‐vinylguaiacol and 4‐vinylphenol were unique phenolic aromatic compounds found in wheat beer. The rise in ferulic acid content was associated with the formation of 4‐vinylguaiacol, that contributed towards distinctive characteristics in wheat beer (Byeon et al ., 2022).…”

Section: Malting and Germinationmentioning

confidence: 99%

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Kathuria,

Thakur,

Singh

2024

Int J of Food Sci Tech

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SummaryThe field of metabolomics has undergone substantial growth, particularly in its application to cereals and their derived products. This comprehensive analytical technique offers insights into the complex and dynamic metabolic profiles of cereals and their derivatives, thereby contributing to a deeper understanding of the composition, quality, and nutritional aspects of these. Various techniques such as mass spectrometry (MS), chromatography coupled with MS, and nuclear magnetic resonance (NMR) were employed to explore the diverse range of metabolites present in cereals. Studies have focused on different aspects that alter the metabolic profile of cereals and their derived products. The present article elucidates the impact of factors such as genotype, growing conditions, and processing methods on the metabolite composition of cereals. Additionally, it has facilitated the identification of bioactive compounds with potential health benefits, contributing to the development of functional foods. Metabolomics approaches enabled the detection of different phenolics, and other essential metabolites in cereals and their derived products, and their modulatory effects on human health. The advances in metabolomics are considered as a powerful tool for developing innovative and healthier cereal‐based products.

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“…Na etapa seguinte, a secagem reduz a umidade dos grãos até 4-5% com um processo que dura entre 17 a 22 horas, onde o objetivo é cessar a atividade química e biológica a fim de evitar a degradação do grão. Também influencia nas características organolépticas da cerveja, pois depende da cor e das condições da secagem (Byeon et al, 2022).…”

Section: Malteunclassified

Avaliação da influência de aromas gerados por leveduras não convencionais utilizadas na produção de cerveja: uma revisão

Pina

Cruz²,

Martelli³

2022

RSD

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A modernidade cria tendências que promovem demandas por parte dos consumidores e fabricantes, na produção de cerveja não foi diferente. Em busca de uma maior complexidade perceptual, as leveduras não convencionais surgem como alternativas para o enriquecimento dos atributos da bebida. A utilização das não-Saccharomyces no processo de fermentação tem proporcionado a maior presença de álcoois superiores, ésteres e fenóis voláteis, além de ácidos carboxílicos e aldeídos, os quais originam um buquê sensorial. Neste contexto, este trabalho tem a finalidade de apresentar uma revisão de literatura referente ao perfil aromático das cervejas utilizando leveduras não convencionais sob fermentação isolada ou mista. O levantamento foi realizado em periódico internacional entre os anos de 2016 a 2022, no qual foram obtidos nove artigos sobre o tema. As pesquisas selecionadas estudaram oito gêneros (Torulaspora, Pichia, Brettanomyces, Hanseniaspora, Zygotorulaspora, Zygoascus, Kazachstania e Saprochaete) e catorze espécies de microrganismos. Como resultado destaca-se a capacidade de assimilar açúcares, tolerância à temperatura e resistência ao etanol. Identificou-se que diferentes substâncias proporcionam olências distintas, entre elas, frutado, floral e adocicado são predominantes, além de notas alcóolicas, de cereais, folhas verdes, entre outros. Também se notou odores desagradáveis devidos à concentração de diacetil e metional, originando aromas de manteiga, legumes cozidos e rançoso. Portanto, a revisão torna-se uma ferramenta para entender os pontos relevantes das leveduras e quais são as adequadas para o estilo de cerveja desejável.

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Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting

Cited by 11 publications

References 35 publications

Metabolic Variations in Brown Rice Fertilised with Different Levels of Nitrogen

Metabolic Variations in Brown Rice Fertilised with Different Levels of Nitrogen

Advances of metabolomic in exploring phenolic compounds diversity in cereal and their health implications

Avaliação da influência de aromas gerados por leveduras não convencionais utilizadas na produção de cerveja: uma revisão

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