The botanical composition of rye and rye milling fractions determined by fluorescence spectrometry and amino acid composition

Kissmeyer-Nielsen, A.; Jensen, S.Aa.; Munck, L.

doi:10.1016/s0733-5210(85)80012-6

Cited by 7 publications

(5 citation statements)

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“…The four breads were balanced with regard to contents of starch, protein, fat, energy and DF, but they varied in DF characteristics (see Tables 1, 2 for dietary ingredients and chemical composition). Estimates of the content of aleurone in the WAF and RAF breads were based on an assumption of approximately 90 % purity of the wheat aleurone fraction and 7 % aleurone content in the wheat aleurone kernel [24,25] and that a high proportion of grain phosphorous is associated with the aleurone cells. Based on the analysis of phosphorous in the whole kernel and aleurone fraction, it was estimated that the aleurone cells contributed with approximately 54 % of total phosphorous.…”

Section: Dietsmentioning

confidence: 99%

“…Based on the analysis of phosphorous in the whole kernel and aleurone fraction, it was estimated that the aleurone cells contributed with approximately 54 % of total phosphorous. This information was then used to estimate the contribution of aleurone in the rye aleurone fraction and diets (Table 1) taking into account that the aleurone layer in rye account approximately 9 % of the total grain [24].…”

Section: Dietsmentioning

confidence: 99%

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Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs

Yde

Jansen

Theil

et al. 2012

Eur Food Res Technol

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In the present study, a novel method of measuring the uptake of nutrients by 1H NMR spectroscopy was performed to determine dietary effects. Six pigs catheterized in the portal vein and mesenteric artery were fed breads made from whole-wheat grain (WWG), wheat aleurone flour (WAF; 19 % aleurone of bread) or rye aleurone flour (RAF; 15 % aleurone of bread) in a repeated 3 9 3 crossover design. Three meals were provided daily (at 0, 5 and 10 h), and each period comprised of 1 week. Portal and arterial blood samples were collected at fasting (-30 min) on day 4-7, and on day 7, pooled blood samples were collected at 0-2.5, 2.5-5, 5-7.5 and 7.5-10 h after first (0 h) daily meal. Using the arterial-venous difference and ANOVA-simultaneous component analysis, plasma betaine was found to accumulate during the experimental period. On day 7, plasma betaine concentrations was 20-40 % higher than when feeding the WAF diet compared with RAF and WWG (P = 0.001), whereas the content of betaine in the WAF diet was about twice as high. The arterial-venous difference showed a tendency (P = 0.078) for the diet-time interaction of betaine absorption in the absorption phases but there was no diet effect (P = 0.31), which indicates a steady-state absorption has been reached on day 7. Furthermore, high plasma betaine levels correlated with low plasma creatine of endogenous origin. In conclusion, the explorative method revealed that the plasma concentration and absorption of betaine were differentially modified by the diets.

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Section: Dietsmentioning

confidence: 99%

Section: Dietsmentioning

confidence: 99%

Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs

Yde

Jansen

Theil

et al. 2012

Eur Food Res Technol

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“…Møller, 2003 70 Dufour, 2003 73 Leclere, 2001 93 Kissmeyer-Nielsen, 1985 103 Sikorska, 2004 10 Munck, 1998 1 Allais, 2003-4 63,64 Christensen, 2003-5 34,95 Zandomeneghi, 1999 40 Christensen, 2005 9 Bro, 1999 129 Becker, 2003 36 Jensen, 2004 110 Baunsgaard, 2000-1 127,131-133 Karoui, 2003-5 82,83,[88][89][90][91][92] Ruoff, 2005 128 Kulmyrzaev, 2005 39,80 Garimelle Purna, 2005 81 Jensen, 1986 41 Swatland, 1987-2003 [42][43][44][45][46][47][48][49][50][51][52][53][54]134,135 collagen Egelandsdal, 1996-2005 55,56, 59 Jensen, 1986 41 Wold, 1999 58,66 Andersen, 2003 72 Brøndum, 2000 57 Skjervold, 2003 67 Engelsen, 1997…”

Section: Amino Acidsmentioning

confidence: 99%

“…Since the early 1980s fluorescence spectroscopy in combination with PLS regression was used for prediction and classification of botanical tissue components of complex wheat flour 17 and rye flour 103 was based on excitation at 275, 350, and 450 nm, yielding fluorescence emission maxima at 335, 420, and 520 nm, respectively. The fluorescence was assigned to aromatic amino acids (excitation 275 nm) and ferulic acid (excitation 350 nm).…”

Section: Cerealsmentioning

confidence: 99%

Multivariate Autofluorescence of Intact Food Systems

Christensen¹,

Nørgaard²,

Bro³

et al. 2006

Chem. Rev.

267

107

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“…Bilinear models have been successfully applied to evaluate data sets of single autofluorescence spectra of meat , fish , dairy products , cereals , fruit juices , and honey . A set of EEMs follows the three-way parallel factor analysis (PARAFAC) decomposition model , and can thus be decomposed into scores, emission and excitation loadings, enabling a more thorough interpretation of the system.…”

Section: Introductionmentioning

confidence: 99%

Usefulness of Fluorescence Excitation−Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines

Airado‐Rodríguez

Galeano-Dı́az

Durán-Merás

et al. 2009

J. Agric. Food Chem.

120

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The possibility of using front-face fluorescence spectroscopy to characterize red wines was investigated, and a tentative identification of their main fluorescent components was attempted. Fifty-seven red wine samples from different origins were included in the present study. Their fluorescence excitation-emission matrices (EEMs) were registered directly on 3-mL aliquots of untreated samples. The assayed excitation and emission ranges were 245-340 and 300-500 nm, respectively. The set of 57 EEMs was analyzed by means of parallel factor analysis (PARAFAC). Thus, the spectral excitation and emission profiles of possible "pure" fluorescence components (PARAFAC loadings) and the relative contribution of each component to the individual EEMs (PARAFAC scores) were obtained. The red wine system contained four main fluorescence components, and the excitation and emission loadings had maxima at the wavelength pairs 260/380, 275/323, 330/410, and 280/364 nm, respectively. A tentative identification of fluorophores was done by matching PARAFAC score values with HPLC measurements on the same 57 samples, as well as fluorescence measurements on pure compounds typically present in red wine. It was found that the third component was highly correlated with concentrations of catechin and epicatechin. When the PARAFAC score values were plotted against each other, they did to some extent discriminate the wines according to origin (country) and grape variety.

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The botanical composition of rye and rye milling fractions determined by fluorescence spectrometry and amino acid composition

Cited by 7 publications

References 1 publication

Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs

Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs

Multivariate Autofluorescence of Intact Food Systems

Usefulness of Fluorescence Excitation−Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines

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