Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding

Meziani, Samira; Nadaud, Isabelle; Tasleem-Tahir, Ayesha; Nurit, Eric; Benguella, Rawda; Branlard, Gérard

doi:10.1016/j.jcs.2021.103225

Cited by 30 publications

(30 citation statements)

References 123 publications

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“…The aleurone layer of cereal grains is the outermost layer of the endosperm, comprising a single layer of cells in wheat. It is rich in protein, lipids, minerals, B vitamins and phytochemicals and, hence, is a potential target for breeding for the increased nutritional quality of wheat [ 25 , 32 ]. However, it should be noted that the aleurone forms part of the bran fraction when the grain is milled and is not present in white flour [ 33 ].…”

Section: Discussionmentioning

confidence: 99%

Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1

Snell

Wilkinson

Taylor

et al. 2022

Plants

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Wheat (Triticum aestivum L.) is one of the major staple crops in the world and is used to prepare a range of foods. The development of new varieties with wider variation in grain composition could broaden their use. We characterized grains and flours from oil-accumulating transgenic wheat expressing the oat (Avena sativa L.) endosperm WRINKLED1 (AsWRI1) grown under field conditions. Lipid and starch accumulation was determined in developing caryopses of AsWRI1-wheat and X-ray microtomography was used to study grain morphology. The developing caryopses of AsWRI1-wheat grains had increased triacylglycerol content and decreased starch content compared to the control. Mature AsWRI1-wheat grains also had reduced weight, were wrinkled and had a shrunken endosperm and X-ray tomography revealed that the proportion of endosperm was decreased while that of the aleurone was increased. Grains were milled to produce two white flours and one bran fraction. Mineral and lipid analyses showed that the flour fractions from the AsWRI1-wheat were contaminated with bran, due to the effects of the changed morphology on milling. This study gives a detailed analysis of grains from field grown transgenic wheat that expresses a gene that plays a central regulatory role in carbon allocation and significantly affects grain composition.

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Section: Discussionmentioning

confidence: 99%

Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1

Snell

Wilkinson

Taylor

et al. 2022

Plants

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“…Since most of wheat vitamins (thiamine B 1 , riboflavin B 2 , niacinamide B 3 , pyridoxine B 6 , and tocopherol E vitamins) are concentrated in the outer layer of the wheat grain, their concentrations in flour are reduced significantly after milling and purification [5]. Consequently, fortification of flour with vitamins "premix" was adopted to compensate for this loss and thus to improve the nutritional quality of flour [6].…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of B1, B2, B3, B6, B9, and B12 Vitamins in Premix and Fortified Flour Using HPLC/DAD: Effect of Detection Wavelength

Albawarshi

Amr

Al‐Ismail

et al. 2022

Journal of Food Quality

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Simultaneous determination of water-soluble B vitamins is a troublesome analytical procedure since they have greatly variable structures and acid-base properties which imposed difficulties on eluting them in short time and selecting wavelength of detection. The aim of the present study was to develop a simple method that overcomes these difficulties. The method was successful in simultaneous determination of B1, B2, B3, B6, B9, and B12 in premix and fortified flour by extracting vitamins with 0.1% (w/v) of ascorbate and ethylene diamine tetra-acetic acid (EDTA) solution followed by eluting using gradient mobile phase consisting of 0.03% trifluoroacetic acid aqueous solution (pH 2.6) and acetonitrile on high performance liquid chromatography (HPLC) instrument coupled with diode array detector (DAD). Elution of vitamins was completed within 9.3 min, and the lowest values obtained for limit of quantification (LOQ) for B1, B2, B3, B6, B9, and B12 were 0.6, 0.2, 0.8, 0.3, 0.5, and 0.7 μg/mL, respectively, at four wavelengths of 361, 280, 265, and 210 nm. In general, variation of wavelength of detection in the range from 210 to 361 nm affects sensitivity but had a marginal effect on the linearity and LOQ of the developed method and its application for determining B vitamins in premix and fortified flour. The 210 nm wavelength exhibited the highest sensitivity though resulted in higher values of B vitamins in fortified flour with respect to 265, 280, and 361 nm. Noteworthy, determination of B2 and B12 in the premix at 361 nm had relatively high RSD values compared to the lower wavelengths. Thus, wavelengths in the range from 265 to 280 may be more favorable over 210 and 361 nm. The method reported in the present work does not require any sample cleanup/preconcentration steps, and chromatographic elution was achieved in 9.3 min without the need for ion-pairing reagents.

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“…Recently, researchers have focused on the wheat aleurone layer, considered by millers to be the main bran layer. As it contains the majority of the grain's minerals and is also rich in protein, DF and bioactive components (namely ferulic acid), the aleurone layer may be the source of many bran's reported health benefits [4,[9][10][11]. However, despite its known nutritional and health-prevention properties, the aleurone layer is scarce on the market, whether included in cereal food products or as an ingredient.…”

Section: Introductionmentioning

confidence: 99%

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

LEBERT¹,

BUCHE²,

SORIN³

et al. 2022

Preprint

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The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone’s fibres or to change the conformation of its components.

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Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding

Cited by 30 publications

References 123 publications

Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1

Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1

Simultaneous Determination of B1, B2, B3, B6, B9, and B12 Vitamins in Premix and Fortified Flour Using HPLC/DAD: Effect of Detection Wavelength

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

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