Uptake of various trace elements during germination of wheat, buckwheat and quinoa

Lintschinger, J.; Fuchs, Norbert; Moser, H. S.; Jäger, R.; Hlebeina, T.; Markolin, Gertrude; Gössler, Walter

doi:10.1007/bf02436059

Cited by 81 publications

(64 citation statements)

References 14 publications

(14 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This allows to conclude that selenium accumulation in malt is proportional to its concentration in solution and it is practically linear. These results are similar to those found previously (Lintschinger et al, 1997) The most important parameter in the evaluation of the malting usability of rye grain is concentration of malt extract, estimated as the proporion of extractive substances obtained from malt produced from a given grain under optimal technological conditions. Concentration of malt extract varies in wide range, primarily depending on grain quality (Bùaýewicz et al, 2007).…”

Section: Discussionsupporting

confidence: 90%

See 1 more Smart Citation

Selenium Effect on Rye Malt Quality

Antoņenko¹,

Kreicbergs²,

Dūma³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

View full text Add to dashboard Cite

Rye (Secale cereale L.) is the most important cereal crop after wheat, rice and maize. A substantial part of the rye yield is used for bread making, especially in European countries. There have been numerous studies on grain enrichment with selenium (Se), as it is known that selenium is a fundamental trace element essential for human health and in the form of selenoproteins plays key structural and enzymic roles. The main aim of this study was to investigate the effect of different selenium concentrations on quality indices of rye malt - the content of malt extract, diastase activity, selenium and total phenol content in malt. Rye grain of 95% viability was soaked and germinated at temperature +6 ± 2 °C for three days +18 ± 2 °C, using sodium selenate Na2SeO4 solutions (Se concentration 3 mg l-1, 5 mg l-1, 10 mg l-1), and dried in an oven for 24 hours at temperature +70 - 112 °C. Germination of grain with deionised water served as a control. The obtained results showed that an increase of selenium concentration caused increase of malt extract concentration (from 74 to 80%), selenium concentration (from 0.0139 to 0.3251 mg kg-1) and total phenol concentration (from 3.13 to 3.63 mg GAE g-1 DW) in rye malt, while diastase activity decreased from 330 to 216.

show abstract

Section: Discussionsupporting

confidence: 90%

“…It is known that germination may influence the level and bioavailability of the bioactive compounds (Lintschinger et al, 1997;2000;Katina et al, 2007;Tian et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Selenium Effect on Rye Malt Quality

Antoņenko¹,

Kreicbergs²,

Dūma³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

View full text Add to dashboard Cite

show abstract

“…Proteins break down into amino acids and water-soluble vitamins such as Bcomplex and vitamin C. At the same time there are reports that germination is effective in reducing phytic acid, flatulence causing oligosaccharides and polyphenols thereby increasing protein digestibility and improving sensory properties (Lintschinger et al 1997;Zanabria et al 2006;Khattak et al 2007). Recently, it has been reported that germination under different type of illumination has significant effect on biosynthesis of ascorbic acid and sprout yield of soybean and chickpea (Mao et al 2005;Khattak et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Light and temperature effects on sprout yield and its proximate composition and vitamin C content in Lignosus and Mung beans

Islam

Hassan

Sarker

et al. 2017

J Bangladesh Agric Univ

View full text Add to dashboard Cite

Bean sprout is used as vegetables. The present study investigated the effect of temperature and light on seed germination and sprout yield, and proximate (crude protein, crude fat, crude fibre, nitrogen free extract and ash) composition of sprout in Lignosus (Dipogon lignosus (L.) Verdc.) and Mung (Vigna radiata Wilczek) beans. Three temperatures (ambient, 25 o and 30 o C) and two light regimes; continuous dark, (CD) and continuous dark alternated by ½ hour light daily, (DAL) were used for seed germination and bean sprout yield. Data were collected 24, 48, 72, 96 and 120 hours after setting the presoaked seeds in the petri dishes. Of the temperature regimes, generally better seed germination and sprout fresh weight (yield) were observed at 25 o C in Mung bean and 30 o C in Lignosus bean. Germination and sprout yield were similar under CD and DAL. Both under CD and DAL, sprout yield was higher after 120 hours compared to 96 hrs after germination in both the beans. Proximate composition of dry seeds and their sprouts was also determined. Irrespective of species, crude protein content was significantly higher in sprout (average of 29.33%) than dry seed (average of 24.33%).Vitamin C was significantly higher in Lignosus bean sprout (20.93 mg 100g -1 ) compared to Mung bean sprout (9.52 mg 100g). This is the first world report on Lignosus bean sprout. It may be concluded that better sprout yield and good protein content were obtained at 25

show abstract

“…It is known that germination may influence the level and bioavailability of the bioactive compounds (Lintschinger et al, 1997;Katina et al, 2007;.…”

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

View full text Add to dashboard Cite

INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

show abstract

Uptake of various trace elements during germination of wheat, buckwheat and quinoa

Cited by 81 publications

References 14 publications

Selenium Effect on Rye Malt Quality

Selenium Effect on Rye Malt Quality

Light and temperature effects on sprout yield and its proximate composition and vitamin C content in Lignosus and Mung beans

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Contact Info

Product

Resources

About