Non-Starch Polysaccharides in Durum Wheat: A Review

Abstract

Durum wheat is one of most important cereal crops that serves as a staple dietary component for humans and domestic animals. It provides antioxidants, proteins, minerals and dietary fibre, which have beneficial properties for humans, especially as related to the health of gut microbiota. Dietary fibre is defined as carbohydrate polymers that are non-digestible in the small intestine. However, this dietary component can be digested by microorganisms in the large intestine and imparts physiological benefits at daily intake levels of 30–35 g. Dietary fibre in cereal grains largely comprises cell wall polymers and includes insoluble (cellulose, part of the hemicellulose component and lignin) and soluble (arabinoxylans and (1,3;1,4)-β-glucans) fibre. More specifically, certain components provide immunomodulatory and cholesterol lowering activity, faecal bulking effects, enhanced absorption of certain minerals, prebiotic effects and, through these effects, reduce the risk of type II diabetes, cardiovascular disease and colorectal cancer. Thus, dietary fibre is attracting increasing interest from cereal processors, producers and consumers. Compared with other components of the durum wheat grain, fibre components have not been studied extensively. Here, we have summarised the current status of knowledge on the genetic control of arabinoxylan and (1,3;1,4)-β-glucan synthesis and accumulation in durum wheat grain. Indeed, the recent results obtained in durum wheat open the way for the improvement of these important cereal quality parameters.

From Genetic Maps to QTL Cloning: An Overview for Durum Wheat

“…Durum grains, a storehouse of nutritional elements for the human diet, contain starch (70.2%), proteins (12.2%), lipids (1.9%), fiber (1.6%), and minerals (1.6%), with varying water content [ 79 ]. In addition, the kernels comprise high carbohydrate and antioxidant (such as carotenoid pigments) contents, together with high vitamin, potassium, calcium, sodium, and magnesium levels.…”

“…High starch content changes the functional properties of the flour, such as the gelatinization, pasta characteristics, and baking applications [ 90 ]. This aspect is important in the production of baked foods, such as cakes and some types of breads, providing a tender status to the final products [ 79 ].…”

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

“…These compounds are polymers such as cellulose, lignin, arabinoxylans and (1-3) (1-4)-β-glucans (referred as β-glucans), which are slowly digested or not digested in the human gastrointestinal tract. Alongside the prebiotic effect, some of these polymers have the ability to enhance the absorption of minerals, to lower the cholesterol levels and to slow down starch hydrolysis, thus improving blood sugar levels by flattening of postprandial blood glucose and insulin rise, to activate the immune responses resulting in a reduction of the risk of type-2 diabetes, CVD's and colorectal cancers [63]. The health-promoting properties associated with dietary fibres resulted in an increased offer of fibre-rich products in the market.…”

Molecular Mapping and Genomics of Grain Yield in Durum Wheat: A Review

“…In this context, gaining insight into the genetic basis of economically important traits is essential to increase the genetic gains and to reduce the projected impact of climate change on yields [ 7 ]. Recently, Colasuonno et al [ 8 ] and Marcotuli et al [ 9 ] reviewed the genetic improvements of pigment content and fiber, respectively, in durum wheat grain obtained by breeding approaches, which are import quality traits. However, to meet the future demand and consumption of durum wheat, a substantial increase in grain yield is necessary [ 10 ].…”