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Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

ABSTRACT:

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Nowadays, consumers are looking for higher functional value products that can meet the nutritional requirements of functional compounds. Wheat is the most important crop in the world, and to improve its functional properties, colored wheat has become a very attractive option. However, most of the valuable compounds of the wheat cereal (including colored) are located in the outer layer of the cereal. From this point of view, application of non-refined (wholemeal) flour became very important. The aim of this study was to analyze and compare physico-chemical and microbiological parameters of the nontreated ‘Ada’, ‘Sarta’, and new breed blue and purple wholemeal wheat lines with those fermented with lactic acid bacteria (LAB) strains (Pediococcus acidilactici, Liquorilactobacillus uvarum, Lactiplantibacillus plantarum). It was found that all of the used LAB strains are suitable for the tested wheat wholemeal fermentation. However, most of the analyzed parameters were influenced by the wheat variety, the type of LAB used for fermentation, and their interaction. Despite the fact that fermented wheat wholemeal showed a large number of viable LAB, good acidification rates, and a more diverse volatile compound profile. further studies are needed to indicate the technological parameters that lead to the lowest BA formation and mycotoxin degradation.

Abstract

The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.

SUBMITTER: Bartkiene E

PROVIDER: S-EPMC9312326 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Wild relatives of wheat, such as Aegilops spp. are potential sources of genes conferring tolerance to drought stress. As drought stress affects seed composition, the main goal of the present study was to determine the effects of drought stress on the content and composition of the grain storage protein (gliadin (Gli), glutenin (Glu), unextractable polymeric proteins (UPP%) and dietary fiber (arabinoxylan, β-glucan) components of hexaploid bread wheat (T. aestivum) lines containing added chromosomes from Ae. biuncialis or Ae. geniculata. Both Aegilops parents have higher contents of protein and β-glucan and higher proportions of water-soluble arabinoxylans (determined as pentosans) than wheat when grown under both well-watered and drought stress conditions. In general, drought stress resulted in increased contents of protein and total pentosans in the addition lines, while the β-glucan content decreased in many of the addition lines. The differences found between the wheat/Aegilops addition lines and wheat parents under well-watered conditions were also manifested under drought stress conditions: Namely, elevated β-glucan content was found in addition lines containing chromosomes 5Ug, 7Ug and 7Mb, while chromosomes 1Ub and 1Mg affected the proportion of polymeric proteins (determined as Glu/Gli and UPP%, respectively) under both well-watered and drought stress conditions. Furthermore, the addition of chromosome 6Mg decreased the WE-pentosan content under both conditions. The grain composition of the Aegilops accessions was more stable under drought stress than that of wheat, and wheat lines with the added Aegilops chromosomes 2Mg and 5Mg also had more stable grain protein and pentosan contents. The negative effects of drought stress on both the physical and compositional properties of wheat were also reduced by the addition of these. These results suggest that the stability of the grain composition could be improved under drought stress conditions by the intraspecific hybridization of wheat with its wild relatives.

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Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

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