Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis

Karakaş, Fatma Pehlivan; Keskin, Cisem Nildem; Ağıl, Ferdi; Zencirci, Nüsret

doi:10.1016/j.jcs.2021.103177

Cited by 17 publications

(4 citation statements)

References 23 publications

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“…As an important worldwide food crop, wheat quality assurance plays an important role in maintaining the stability of food supply and food safety ( Pehlivan-Karakas et al, 2021 ). However, wheat is often infected with many soil-borne diseases, resulting in reduced production.…”

Section: Discussionmentioning

confidence: 99%

Effect of Piriformospora indica-Induced Systemic Resistance and Basal Immunity Against Rhizoctonia cerealis and Fusarium graminearum in Wheat

Guo

Feng

et al. 2022

Front. Plant Sci.

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Wheat is among the top 10 and most widely grown crops in the world. However, wheat is often infected with many soil-borne diseases, including sharp eyespot, mainly caused by the necrotrophic fungus Rhizoctonia cerealis, and Fusarium head blight (FHB), caused by Fusarium graminearum, resulting in reduced production. Piriformospora indica is a root endophytic fungus with a wide range of host plants, which increases their growth and tolerance to biotic and abiotic stresses. In this study, the capability of P. indica to protect wheat seedlings against R. cerealis and F. graminearum was investigated at the physiological, biochemical, and molecular levels. Our results showed that P. indica significantly reduced the disease progress on wheat caused by F. graminearum and R. cerealis in vivo, but not showed any antagonistic effect on F. graminearum and R. cerealis in vitro. Additionally, P. indica can induce systemic resistance by elevating H2O2 content, antioxidase activity, relative water content (RWC), and membrane stability index (MSI) compared to the plants only inoculated with F. graminearum or R. cerealis and control. RNA-seq suggested that transcriptome changes caused by F. graminearum were more severe than those caused by R. cerealis. The number of differentially expressed genes (DEGs) in the transcriptome can be reduced by the addition of P. indica: for F. graminearum reduced by 18% and for R. cerealis reduced 58%. The DEGs related to disease resistance, such as WRKY and MAPK, were upregulated by P. indica colonization. The data further revealed that the transcriptional resistance to F. graminearum and R. cerealis mediated by P. indica is quite different.

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Section: Discussionmentioning

confidence: 99%

Effect of Piriformospora indica-Induced Systemic Resistance and Basal Immunity Against Rhizoctonia cerealis and Fusarium graminearum in Wheat

Guo

Feng

et al. 2022

Front. Plant Sci.

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“…Saturated and monounsaturated fats are called nonessential fats, as our bodies can make them. Polyunsaturated fats are essential fats that we need to obtain from our diets (Karakas et al, 2021). Docosadienoic acid is an Omega-6 fatty acid and is a type of polyunsaturated fat found in vegetable oils, nuts, and seeds.…”

Section: Cappris Spinosa Fruit Ethanol Extract Gc-ms Analysismentioning

confidence: 99%

Topical Application of Capparis Spinosa Fruit Extract Lowers Blood Glucose Level.

2023

ZJPAS

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Wounds are a nightmare for people with diabetes due to the fact that they tend to heal slowly or do not heal well. Blood glucose levels, a major contributor to wound complications, must be lowered to facilitate wound healing. A medicinal plant extract with known hypoglycemic properties can be of great opportunity in curing diabetic wounds. Capparis spinosa fruit has long been used as an anti-hyperglycemic food in traditional Middle Eastern herbalism. For the first time, the capacity of caper berries to lower blood glucose levels by direct local application to the wound was proved in this study. The study was conducted using 20 male Wistar rats. Each rat was given a single dose of Alloxan (150 mg/kg) intraperitoneally. Surgical incisional wounds with fullthickness skin and a length of 1.5 cm were made in the skin of each rat, then the rats were randomly divided into Group A: 10 rats with a daily local application of the extract on the wound. Group B: 10 rats with normal saline applied topically. Blood glucose levels were evaluated daily until the end of the trial. According to an independent t-test, there was a highly significant difference (p 0.01) in the mean values of blood glucose levels between groups A and B at three days and a significant difference (p 0.05) in blood glucose levels recorded at seven days' duration. The results provide support for the use of Capparis spinosa fruit extract in managing hyperglycemia and preventing the complications associated with it in diabetics.

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“…Vitamin E extraction was carried out in freeze-dried raw and cooked pasta, semolina, wholemeal semolina, GWS, and sourdough, according to Nurit et al [32] and Karakas et al [33], with the following modifications: briefly, 0.4 g of the freeze-dried samples were weighed and moistened in test tubes containing 1 mL H 2 O, and then 1 mL of ethanol was added. After addition of 2 mL hexane, the samples were vortexed for 60 s and centrifuged at 1434× g for 5 min.…”

Section: Sample Extractionmentioning

confidence: 99%

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

Catzeddu

Fois

Tolu

et al. 2023

Foods

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Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β–tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.

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Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis

Cited by 17 publications

References 23 publications

Effect of Piriformospora indica-Induced Systemic Resistance and Basal Immunity Against Rhizoctonia cerealis and Fusarium graminearum in Wheat

Effect of Piriformospora indica-Induced Systemic Resistance and Basal Immunity Against Rhizoctonia cerealis and Fusarium graminearum in Wheat

Topical Application of Capparis Spinosa Fruit Extract Lowers Blood Glucose Level.

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

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