Phenolic acid concentrations in organically and conventionally cultivated spring and winter wheat

Żuchowski, Jerzy; Jończyk, K.; Pecio, Łukasz; Oleszek, Wiesław

doi:10.1002/jsfa.4288

Cited by 69 publications

(72 citation statements)

References 39 publications

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“…These differences in the compositions of the sourdough microbiota resulted from a combination of determinants, including environmental contaminations (e.g., depending on farming system), parameters for sourdough preparation (the same for all flours), and chemical composition of the flours (variable for some constituents). As previously observed (57,58), the farming system affected the phytase activity of the flours and, especially, the content of phenolic acids. The farming system appears to have affected the phytase activity of the flours and, especially, their phenolic acid content.…”

Section: Discussionsupporting

confidence: 74%

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Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello

Cavoski

Turk

et al. 2015

Appl Environ Microbiol

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also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with C ONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NO INPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with C ONV flour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis. O rganic farming is gaining broad recognition as a system that complies well with sustainability, an overarching principle that should drive agriculture now and in the coming year (1). Under organic farming practices, crops grow without using chemical pesticides, herbicides, and fertilizers and the cultivation relies mainly on crop rotation, compost, and green manure (e.g., N 2 -fixing plants), organic fertilizers, and plant-based pesticides. Raw materials or foods, which are sold as organics in the European Union (EU), have to be produced strictly respecting European legislation (2). Based on these characteristics and constraints, consumers perceived organic foods as healthier and more eco-sustainable than conventional ones (3). In the period 2006 through 2010, certified organic production in Europe has increased by more than 40% (4). According to the Italian Institute for Food and Agricultural Market, organic farming in Italy contributes to over 25% of the organically cultivated products in Europe (5).Cereals represent the most important organic food category, with 18% of all EU organic land and ca. 80% of the total organic arable crop area (4). Among cereals, organic and conventional durum wheat (Triticum turgidum subsp. durum) is cultivated on over 3.7 million ha in the EU, and more than one-half of this acreage lies in the Mediterranean area, wherein Italy and Spain are the first and second top producers (6). In Italy, ca. 67% of the production of durum wheat comes from the ...

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Section: Discussionsupporting

confidence: 74%

“…The farming system appears to have affected the phytase activity of the flours and, especially, their phenolic acid content. Relevant concentrations of bound ferulic and sinapic acids were present in the organic flours (57). The highest abundance of the L. plantarum group was found in the doughs and sourdoughs made with these flours.…”

Section: Discussionmentioning

confidence: 93%

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello

Cavoski

Turk

et al. 2015

Appl Environ Microbiol

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“…Among particular acids significantly greater were concentrations of gallic, p-cumaric and ferulic acids. Similar results were reported by Zuchowski et al (2011) who found that concentrations of total and ferulic acids were greater in grain of spring wheat cultivated in ORG than in CON farms. Since phenolic acids are synthesized by plants in response to different types of stress (Robbins, 2003), their greater concentration may indicate that due to the lower mineral fertilization and lack of chemical protection under organic system, plants respond to the environmental stress in the enhanced manner.…”

Section: Resultssupporting

confidence: 90%

Concentration of fungal metabolites, phenolic acids and metals in mixtures of cereals grown in organic and conventional farms

Ostrowska-Kołodziejczak¹,

Stuper‐Szablewska²,

Kulik³

et al. 2016

J. Anim. Feed Sci.

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“…In a previous study, similar results were obtained from phenolic acid concentrations in spring and winter wheat. 9 The results showed that the content of ferulic acid was higher than the other phenolic acids in WBPE-N9-4, which may be associated with the antioxidative activity of WBPE-N9-4. Moreover, in the ROS assay, the antioxidant activity of WBPE-N9-4 was very close to that of the positive control-ferulic acid (Fig.…”

Section: Uplc/tdq Analysismentioning

confidence: 84%

Resistance investigation of wheat bran polyphenols extracts on HEK293 cells against oxidative damage

et al. 2015

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Oxidative stress has been considered as a major cause of cellular injury in a variety of clinical abnormalities. One of popular methods to inhibit reactive-oxygen-species (ROS)-induced cellular injury is dietary or pharmaceutical augmentation of the endogenous antioxidant defense capacity. In this study, the resistance effects of wheat bran polyphenols extracts (WBPE) against H 2 O 2 -induced cytotoxicity in HEK293 cells were investigated. The phenolic components of WBPE were analysed using UPLC/TQD, and the presence of ferulic acid, p-coumaric acid, o-coumaric acid and gallic acid components were confirmed. The cytotoxicity of such contents and their effects on cell morphology were also evaluated.The results demonstrated that the incubation of WBPE-N9-4 with cells prior to H 2 O 2 exposure could significantly improve cell viability corresponding with increased catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) levels. Moreover, reduction in the levels of lactate dehydrogenase (LDH), malondialdehyde (MDA), and ROS generation were observed. The presence of WBPE-N9-4 inhibited H 2 O 2 -induced apoptosis in HEK293 cells, which was confirmed by the flow cytometry of sub-G1 DNA content and an Annexin V assay. It is reasonable to assume that WBPE-N9-4 has an excellent ability to prevent HEK293 cells from oxidative-damage. Our studies, for the first time, reveal that WBPE-N9-4 has resistance effects against H 2 O 2 -induced cytotoxicity in HEK293 cells.

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Phenolic acid concentrations in organically and conventionally cultivated spring and winter wheat

Cited by 69 publications

References 39 publications

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Concentration of fungal metabolites, phenolic acids and metals in mixtures of cereals grown in organic and conventional farms

Resistance investigation of wheat bran polyphenols extracts on HEK293 cells against oxidative damage

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