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PubMed2003

The effect of bread making steps on the degradation of aflatoxins produced as a result of single inoculation with Aspergillus flavus and combined inoculation with Aspergillus flavus and Aspergillus ochraceus.

This study aimed to determine the effect of bread making steps on the stability of aflatoxin. Sakha 8 wheat and Gemaiza 5 wheat cultivars, were used in the present study. They were inoculated with a dense spore suspension of toxigenic fungal species of Aspergillus flavus and a non toxigenic species of Aspergillus ochraceus singly and combined. Aflatoxin concentration was determined in the whole wheat grain, after milling, after fermentation, and after bread-baking process. Results showed that the highest reduction percentage for the total aflatoxins (81, G1 and G2), was in Sakha 8 (32.96%) (single treatment), Gemaiza 5 (19.54%) (single treatment ), Gemaiza 5 (18.65%) (combined treatment), and finally in Sakha 8 (16.49%) (combined treatment). There was no significant difference (p < 0.05) in aflatoxins content between Sakha 8 and Gemaiza 5 treated singly and in a combined way before and after milling process. In the mean time, the percentage of AFB1, AFG1 and AFG2 were reduced by 31.98%, 44.53% and 35.35%, respectively, while the total aflatoxins concentration were reduced by 41.17% after baking. Results also showed the presence of a significant difference at p < 0.05 among the whole grain, after milling and after baking concerning AFG1, AFG2 and the total aflatoxins content. No significant difference was found in case of AFB1.

Aflatoxins↗
PubMedDate not supplied

Gas chromatographic determination of calcium propionate added as preservative to bread.

A simple and rapid gas chromatographic procedure was developed for determining low concentrations of propionate added as a preservative to bread. A bread sample to be analyzed was ground in a meat grinder with a 3 mm hole plate and finely divided by rubbing through a No. 8 sieve. The propionate was then extracted into 0.050M formic acid in a blender at low speed for 5 min, and an aliquot of a filtrate was analyzed directly by gas chromatography. Chromatographic separation was accomplished on a Carbopack C column coated with 0.3% (w/w) Carbowax 20M and 0.1% (w/w) phosphoric acid. Less than 0.2 ppm propionic acid could be detected in the aqueous extract. Over the range of 0.03-0.23% calcium propionate, average relative error was -1.20% with an average coefficient of variation of 2.02%.

Bread↗
PubMed1986

[Chemical composition and biological value of tortillas and bread produced on the commercial level in Costa Rica].

A study was conducted to evaluate the nutritive value of tortilla, wheat bread, and tortilla meal. Six types of tortillas, five breads and two tortillas meal were thus studied. Chemical composition of each product was determined, and biological trials in laboratory rats were also carried out with each of them. Results demonstrated that the corn products had a better protein quality than the wheat products. Furthermore, little variability in nutrient content and protein quality (NPR) between the different corn and wheat products was found. The utilizable protein content of the wheat products was higher than that of the corn products, while the gross energy content was similar for both. An economical-nutritional analysis revealed that the corn-soybean tortilla meal is the most nutritive and economic product to provide basic nutrients (protein and energy) to the population.

Animals↗
PubMed1995

Excretion of amino acid residues from diets based on low-fibre wheat or high-fibre rye bread in human subjects with ileostomies.

OBJECTIVES: The effect of consumption of a wheat-flour bread-based low-fibre diet (13.6 g/day fibre per portion) or a rye bran bread and whole-grain rye crispbread-based high-fibre diet (43.5 g/day fibre per portion) on the ileal excretion of amino acid residues and crude protein was studied. DESIGN: The study was performed as a cross-over design. SETTING: The subjects were studied as outpatients except on the sampling days when all subjects were admitted to the research ward and stayed in a nearby patient hotel overnight. SUBJECTS: Six men and two women, all proctocolectomised for ulcerative colitis, volunteered to participate in the study. INTERVENTIONS: During each dietary period of 3 weeks, food and excreta were collected and analysed on days 3, 17 and 18. RESULTS: The excretion of crude protein and amino acids (free and bound) was generally higher during the high-fibre diet period, although the relative proportion of amino acids was similar in the ileal effluents from the two diets. The apparent digestibilities of crude protein and all amino acids except histidine, tyrosine and proline were significantly (P < 0.05) lower during the high-fibre diet period. CONCLUSION: It was indicated that the effect of the high-fibre rye-based diet was a generally impaired ileal amino acid absorption.

Aged↗
PubMed1994

[Selenium supplementation with bread].

Bread produced with selenium-enriched yeast was given to ten volunteers. The daily dose contained approximately 100 micrograms of selenium. The subjects' mean baseline whole blood selenium concentration (52.2 +/- 16.7 micrograms/l) was indicative of a suboptimal selenium status. After two weeks of supplementation, the subjects' mean whole blood selenium level increased significantly (to 66.1 +/- 11.9 micrograms/l). Supplementation of selenium-enriched bread seems to be an easily implementable and promptly acting method of selenium status improvement.

Adult↗
PubMed1998

Antimicrobial efficacy of preservative combinations in South African brown bread.

Rope and mould spoilage decrease the shelf life of bread and may result in substantial monetary losses to producers. Five test bakes were carried out to determine the efficacy of sodium diacetate or vinegar in combination with calcium propionate, in inhibiting rope and mould spoilage of brown bread. Their effect on yeast activity was also evaluated. Baked loaves were stored at 30 degrees C and analysed for 6 days post-baking by duplicate plate counting, viable staining using 0.5% tetrazolium salt solution, mould-free shelf life determination and pH measurement. Changes in bacterial counts over time were used to rank treatments statistically. Vinegar combined with calcium propionate at 0.10% each achieved the longest rope-free shelf life, while 0.30% calcium propionate resulted in the longest mould-free shelf life. A combination of sodium diacetate and calcium propionate at 0.10% each showed the lowest reduction in yeast activity.

Acetic Acid↗
PubMed2002

Double freezing of cod fillets: influence on sensory, physical and chemical attributes of battered and breaded fillet portions.

Fillet samples were processed on board a research vessel from cod (Gadus morhua) in different states of rigor mortis. In addition, headed and gutted fish in different states of rigor were frozen and, after ten days of frozen storage, the fish were thawed, processed into fillets and refrozen. During subsequent frozen storage at -24 degrees C of breaded and battered portions processed from the different fillet batches several quality attributes were tested using sensory, physical, and chemical methods. The measurements indicated differences in the quality attributes depending on refreezing and rigor states. Especially the sensory texture attributes gumminess and, with some restrictions, firmness were found to be suitable for distinguishing single frozen (SF) from double frozen (DF) samples. This finding was supported by the outcome of the measurement of penetration force where generally a significantly (p < 0.05) higher force was necessary to penetrate the DF compared to SF samples. DF samples were generally lighter (higher L*) than SF samples. The colour difference delta E between both sample types was at least very clear and therefore visible. However, no clear differences between SF and DF samples were found when evaluating the flavour attributes and using instrumental texture profile analysis for texture characterisation. Also, all chemical parameters measured did not allow to clearly distinguish between single and double frozen samples. Therefore, it can be stated that, at least when using cod as raw material for processing battered and breaded portions, the different methods for preparing the fillet blocks will, if at all, only affect the textural quality of the final products.

Animals↗
PubMed2004

Preparation and functional properties of extracts from bee bread.

Three extracts, namely hot-water fraction (HWF), water-soluble fraction (WSF), and ethanol-soluble fraction (ESF), were prepared from fresh bee bread imported from Lithuania. The protein and total phenolic contents of these samples were very high. Among them, WSF at 100% concentration showed the highest antioxidative ability and scavenging ability. On the other hand, ESF at 10% concentration possessed the highest ability against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. Bee bread will apply more and more as health food and medicine due to its functional properties such as antioxidative ability and scavenging activities of reactive oxygen species.

Anti-Infective Agents↗
PubMed2006

Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.

Recent studies have revealed different acrylamide formation mechanisms, e. g. from carnosine (N-beta-alanyl-L-histidine) and aminopropionamide as additional precursors. The occurrence of acrylamide in food matrices devoid of common precursors such as meat supports an additional formation pathway. Gluten was recovered from wheat flour by water extraction. Starch, reducing sugars and amino acids were removed using alpha-amylase and NaCl solution and were completely absent in the purified gluten fraction. The gluten was dry heated at temperatures ranging from 160 to 240 degrees C for 8 to 12 min and analyzed for acrylamide and cinnamic amide using liquid chromatography-tandem mass spectrometry. Acrylamide could be detected up to 3997 microg/kg gluten dry weight. Cinnamic amide was detected and unambiguously identified in the gluten samples, thus confirming the proposed formation of acrylamide from proteins. After gluten addition to bread roll dough, protein pyrolysis to form acrylamide in the complex food matrix was assessed. Contents of asparagine and reducing sugars were diminished due to the addition of the gluten. In contrast to the expectation with respect to the well-established common formation mechanism of acrylamide, it increased from 53.4 to 63.9 microg/kg (+20%), which was in good correlation with the higher proportion of gluten. As demonstrated by the t-test, the increase in acrylamide was significant when comparing 0 and 15% gluten addition. Additionally, cinnamic amide could be found in crusts of bread rolls. Thus, evidence for pyrolytic formation of acrylamide from wheat gluten was provided.

Acrylamide↗
PubMed2002

Flow karyotyping and chromosome sorting in bread wheat ( Triticum aestivum L.).

Previously, we reported on the development of procedures for chromosome analysis and sorting using flow cytometry (flow cytogenetics) in bread wheat. That study indicated the possibility of sorting large quantities of intact chromosomes, and their suitability for analysis at the molecular level. However, due to the lack of sufficient differences in size between individual chromosomes, only chromosome 3B could be sorted into a high-purity fraction. The present study aimed to identify wheat stocks that could be used to sort other chromosomes. An analysis of 58 varieties and landraces demonstrated a remarkable reproducibility and sensitivity of flow cytometry for the detection of numerical and structural chromosome changes. Changes in flow karyotype, diagnostic for the presence of the 1BL.1RS translocation, have been found and lines from which translocation chromosomes 5BL.7BL and 4AL.4AS-5BL could be sorted have been identified. Furthermore, wheat lines have been identified which can be used for sorting chromosomes 4B, 4D, 5D and 6D. The ability to sort any single arm of the hexaploid wheat karyotype, either in the form of a ditelosome or a isochromosome, has also been demonstrated. Thus, although originally considered recalcitrant, wheat seems to be suitable for the development of flow cytogenetics and the technology can be applied to the physical mapping of DNA sequences, the targeted isolation of molecular makers and the construction of chromosome- and arm-specific DNA libraries. These approaches should facilitate the analysis of the complex genome of hexaploid bread wheat.

Journal Article↗
PubMed2002

Genetic analysis of grain protein-content, grain yield and thousand-kernel weight in bread wheat.

Grain yield and grain protein content are two very important traits in bread wheat. They are controlled by genetic factors, but environmental conditions considerably affect their expression. The aim of this study was to determine the genetic basis of these two traits by analysis of a segregating population of 194 F(7) recombinant inbred lines derived from a cross between two wheat varieties, grown at six locations in France in 1999. A genetic map of 254 loci was constructed, covering about 75% of the bread wheat genome. QTLs were detected for grain protein-content (GPC), yield and thousand-kernel weight (TKW). 'Stable' QTLs (i.e. detected in at least four of the six locations) were identified for grain protein-content on chromosomes 2A, 3A, 4D and 7D, each explaining about 10% of the phenotypic variation of GPC. For yield, only one important QTL was found on chromosome 7D, explaining up to 15.7% of the phenotypic variation. For TKW, three QTLs were detected on chromosomes 2B, 5B and 7A for all environments. No negative relationships between QTLs for yield and GPC were observed. Factorial Regression on GxE interaction allowed determination of some genetic regions involved in the differential reaction of genotypes to specific climatic factors, such as mean temperature and the number of days with a maximum temperature above 25 degrees C during grain filling.

Analysis of Variance↗
PubMed2003

Molecular diversity in French bread wheat accessions related to temporal trends and breeding programmes.

A set of 41 wheat microsatellite markers (WMS), giving 42 polymorphic loci (two loci on each chromosome), was used to describe genetic diversity in a sample of 559 French bread wheat accessions (landraces and registered varieties) cultivated between 1800 and 2000. A total of 609 alleles were detected. Allele number per locus ranged from 3 to 28, with a mean allele number of 14.5. On the average, about 72% of the total number of alleles were observed with a frequency of less than 5% and were considered to be rare alleles. WMS markers used showed different levels of gene diversity: the highest PIC value occurred in the B genome (0.686) compared to 0.641 and 0.659 for the A and D genomes, respectively. When comparing landraces with registered varieties gathered in seven temporal groups, a cluster analysis based on an F(st) matrix provided a clear separation of landraces from the seven variety groups, while a shift was observed between varieties registered before and after 1970. There was a decrease of about 25% in allelic richness between landraces and varieties. In contrast, when considering only registered varieties, changes in diversity related to temporal trends appeared more qualitative than quantitative, except at the end of the 1960s, when a bottleneck might have occurred. New varieties appear to be increasingly similar to each other in relation to allelic composition, while differences between landraces are more and more pronounced over time. Finally, considering a sub-sample of 193 varieties representative of breeding material selected during the twentieth century by the six most important plant breeding companies, few differences in diversity were observed between the different breeding programmes. The observed structure of diversity in French bread wheat collections is discussed in terms of consequences, both for plant breeders and for managers of crop genetic resources.

Alleles↗
PubMed2004

One hundred and one new microsatellite loci derived from ESTs (EST-SSRs) in bread wheat.

Four hundred and seventy-eight microsatellite markers derived from expressed sequence tags (EST-SSRs) were screened among three mapping populations (W-7984xOpata 85, WOpop; LumaixHanxuan, LHpop; WenmaixShanhongmai, WSpop). The number of polymorphic EST-SSR primer pairs found in WOpop, LHpop and WSpop was 92, 58 and 29 respectively. A total of 101 EST-SSR loci amplified from 88 primer sets were distributed over the 20 chromosomes of the reference maps (no markers were located on chromosome 4B). These 101 mapped EST-SSR markers add to the existing 450 microsatellite loci previously mapped in bread wheat. Seventy-four of the 101 loci showed significant similarities to known genes, including 24 genes involved in metabolism, 4 in cellular structures, 9 in stress resistance, 12 in transcription, 2 in development, 2 transporters and 21 storage proteins. Besides gliadin and glutenin, most of the 53 genes with putative functions were mapped for the first time by EST-SSR markers in bread wheat. Sequence alignment of the mapped wheat EST-SSR loci allowed tentative assignment of functionality to the other members of grasses family. Colinearity combined with homology information offers an attractive approach to comparative genomics.

Chromosome Mapping↗
PubMed2005

Genetic analysis of durable resistance to yellow rust in bread wheat.

Yellow rust, caused by Puccinia striiformis, is one of the most damaging diseases affecting bread wheat in temperate regions. Although resistance to yellow rust is frequently overcome by new virulent races, a durable form of resistance in the French bread wheat Camp Remy (CR) has remained effective since its introduction in 1980. We used 217 F7 recombinant inbred lines (RILs) derived from the cross between CR and the susceptible cultivar Recital to identify and map quantitative trait loci (QTLs) involved in durable yellow rust resistance. Six significant QTLs that were stable over a 4-year period were detected. Two QTLs, denoted QYr.inra-2DS and QYr.inra-5BL.2, were located on the short arm of chromosome 2D and the long arm of chromosome 5B, respectively. Each explained on average 25-35% of the observed phenotypic variation and were probably inherited from Cappelle Desprez, a parent of CR that confers durable adult plant resistance to yellow rust. QYr.inra-2DS probably corresponds to the Yr16 gene. The most consistent QTL, designated QYr.inra-2BL, was located on the centromeric region of chromosome 2B and explained 61% of the phenotypic variation in 2003. This QTL was responsible for seedling-stage resistance and may correspond to a cluster of genes, including Yr7. The remaining QTLs were mapped to the short arm of chromosome 2B (R2=22-70%) and to the long arm of chromosomes 2A (R2=0.20-0.40) and 5B (R2=0.18-0.26). This specific combination of seedling and adult plant resistance genes found in CR and CD may constitute the key to their durable resistance against yellow rust.

Basidiomycota↗
PubMed2002

Transport interactions between cadmium and zinc in roots of bread and durum wheat seedlings.

Field studies have shown that the addition of Zn to Cd-containing soils can help reduce accumulation of Cd in crop plants. To understand the mechanisms involved, this study used 109Cd and 65Zn to examine the transport interactions of Zn and Cd at the root cell plasma membrane of bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum L. var. durum). Results showed that Cd2+ uptake was inhibited by Zn2+ and Zn2+ uptake was inhibited by Cd2+. Concentration-dependent uptake of both Cd2+ and Zn2+ consisted of a combination of linear binding by cell walls and saturable, Michaelis-Menten influx across the plasma membrane. Saturable influx data from experiments with and without 10 micro m concentrations of the corresponding inhibiting ion were converted to double reciprocal plots. The results revealed a competitive interaction between Cd2+ and Zn2+, confirming that Cd2+ and Zn2+ share a common transport system at the root cell plasma membrane in both bread and durum wheat. The study suggests that breeding or agronomic strategies that aim to decrease Cd uptake or increase Zn uptake must take into account the potential accompanying change in transport of the competing ion.

Journal Article↗
PubMed1987

The influence of guar-gum bread on the regulation of diabetes mellitus type II in elderly patients.

The effect of a high-fibre bread mixed with guar-gum (75 g/kg flour) on serum glucose, connecting peptide (C-peptide), haemoglobin A1 (HbA1), high-density-lipoprotein-cholesterol (HDL-cholesterol) and triglycerides was examined in fourteen elderly patients with diabetes mellitus type II. The mean daily consumption of guar gum was 8.1 g. Gastrointestinal disorders were not observed. Consumption of guar-gum bread resulted in a significant decrease in C-peptide values on the 1st day and blood glucose values after 3 weeks (both measured 90 min after breakfast). C-peptide values remained low, while an unaccountable 'rebound' phenomenon was seen in the blood glucose values 90 min after breakfast at the end of the study. No significant change was seen in respect to HDL-cholesterol and triglycerides. However, a small significant increase in HbA1 was noted.

Aged↗
PubMed1996

Substrates available for colonic fermentation from oat, barley and wheat bread diets. A study in ileostomy subjects.

Nutrients not absorbed in the small bowel will form substrates for microbial growth in the colon which may have implication for the development of colon cancer. The aim of the present study was to investigate whether fibre-rich oat and barley diets increase the excretion of energy-supplying nutrients from the small bowel compared with a low-fibre wheat diet, and whether a possible increase could be related to the beta-glucan content. Nine ileostomy subjects were served four types of bread together with a low-fibre basal diet (12 g dietary fibre/d). The breads were based on either wheat flour (W diet, 7 g dietary fibre/d), oat bran (OB diet, 29 g dietary fibre/d), the same amount of oat bran with addition of beta-glucanase (EC 3.2.1.4) (OBE diet, 19 g dietary fibre/d) or a fibre-rich barley fraction (B diet, 35 g dietary fibre/d). An increased ileal excretion of starch was observed with the barley diet but no effect of the oat beta-glucan on starch recovery was found. The NSP + Klason lignin in the ileostomy effluents accounted only for 24, 31, 24 and 35% of the gross energy excretion in the W, OB, OBE and B diet periods respectively. A large part of the dry weight and energy (30, 21, 28 and 27%, in the W, OB, OBE and B diets respectively) in the effluents could not be identified as fat, protein, total starch or NSP + Klason lignin. This unidentified part was probably made up of oligosaccharides, endogenous losses and nutrient complexes. Methods for identifying and analysing these components should be developed and their role as substrates for colonic fermentation and colon cancer development ought to be investigated.

Adult↗