Effects of germination on nutritional composition of waxy wheat
BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period o...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2012-02, Vol.92 (3), p.667-672 |
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| creator | Hung, Pham Van Maeda, Tomoko Yamamoto, Syota Morita, Naofumi |
| description | BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined.
RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg−1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg−1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg−1 flour (d.b.) in the control to 155 mg kg−1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat.
CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.4628 |
| format | Article |
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RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg−1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg−1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg−1 flour (d.b.) in the control to 155 mg kg−1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat.
CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4628</identifier><identifier>PMID: 21919005</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Amino Acids - biosynthesis ; antioxidant ; Antioxidants ; Antioxidants - analysis ; Antioxidants - metabolism ; Biological and medical sciences ; Cereal and baking product industries ; Crops, Agricultural - chemistry ; Crops, Agricultural - growth & development ; Crops, Agricultural - metabolism ; Dietary Fiber - analysis ; Dietary Fiber - metabolism ; Effects ; Flour - analysis ; Food industries ; Functional Food - analysis ; Functional foods & nutraceuticals ; Fundamental and applied biological sciences. Psychology ; Germination ; Humans ; Japan ; Lipids ; nutritional composition ; Nutritive Value ; Phenols - analysis ; Phenols - metabolism ; Seeds - chemistry ; Seeds - growth & development ; Seeds - metabolism ; Triticum - chemistry ; Triticum - growth & development ; Triticum - metabolism ; waxy wheat ; Wheat</subject><ispartof>Journal of the science of food and agriculture, 2012-02, Vol.92 (3), p.667-672</ispartof><rights>Copyright © 2011 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Feb 2012</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4208-6872ba5afcd3759359ee5a0d1f8775c919a0c7fa7b42cdc1bf1f6d98f60b0e173</citedby><cites>FETCH-LOGICAL-c4208-6872ba5afcd3759359ee5a0d1f8775c919a0c7fa7b42cdc1bf1f6d98f60b0e173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4628$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4628$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27933,27934,45583,45584</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25350097$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21919005$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hung, Pham Van</creatorcontrib><creatorcontrib>Maeda, Tomoko</creatorcontrib><creatorcontrib>Yamamoto, Syota</creatorcontrib><creatorcontrib>Morita, Naofumi</creatorcontrib><title>Effects of germination on nutritional composition of waxy wheat</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined.
RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg−1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg−1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg−1 flour (d.b.) in the control to 155 mg kg−1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat.
CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry</description><subject>Amino Acids - biosynthesis</subject><subject>antioxidant</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - metabolism</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Crops, Agricultural - chemistry</subject><subject>Crops, Agricultural - growth & development</subject><subject>Crops, Agricultural - metabolism</subject><subject>Dietary Fiber - analysis</subject><subject>Dietary Fiber - metabolism</subject><subject>Effects</subject><subject>Flour - analysis</subject><subject>Food industries</subject><subject>Functional Food - analysis</subject><subject>Functional foods & nutraceuticals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Germination</subject><subject>Humans</subject><subject>Japan</subject><subject>Lipids</subject><subject>nutritional composition</subject><subject>Nutritive Value</subject><subject>Phenols - analysis</subject><subject>Phenols - metabolism</subject><subject>Seeds - chemistry</subject><subject>Seeds - growth & development</subject><subject>Seeds - metabolism</subject><subject>Triticum - chemistry</subject><subject>Triticum - growth & development</subject><subject>Triticum - metabolism</subject><subject>waxy wheat</subject><subject>Wheat</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kFtrFDEUgENR2rX2wT8ggyDow7Qnmc1k8iSldmsvqNBWH8OZTKJZ57ImM2z335vpbCsUCoFDON-5fYS8oXBIAdjRMlg8nOes2CEzClKkABRekFnMsZTTOdsjr0JYAoCUeb5L9hiVVALwGfl0aq3RfUg6m_wyvnEt9q5rk_jaofdu_GCd6K5ZdcFNKZus8W6TrH8b7F-TlxbrYA62cZ_cLk5vTr6kV9_Ozk-Or1I9Z1CkeSFYiRytrjLBZcalMRyhorYQguu4DYIWFkU5Z7rStLTU5pUsbA4lGCqyffJh6rvy3d_BhF41LmhT19iabgiK5ixey_k9-u4JuuwGH68ISlJeAC84i9DHCdK-C8Ebq1beNeg3ioIapapRqhqlRvbttuFQNqZ6JB8sRuD9FsCgsbYeW-3Cf45nPKofNzuauLWrzeb5ierienG8HZ1OFS705u6xAv0flYtoUv38eqY-yx-wWFx_V5fZP1fLnIA</recordid><startdate>201202</startdate><enddate>201202</enddate><creator>Hung, Pham Van</creator><creator>Maeda, Tomoko</creator><creator>Yamamoto, Syota</creator><creator>Morita, Naofumi</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201202</creationdate><title>Effects of germination on nutritional composition of waxy wheat</title><author>Hung, Pham Van ; Maeda, Tomoko ; Yamamoto, Syota ; Morita, Naofumi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4208-6872ba5afcd3759359ee5a0d1f8775c919a0c7fa7b42cdc1bf1f6d98f60b0e173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Amino Acids - biosynthesis</topic><topic>antioxidant</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - metabolism</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Crops, Agricultural - chemistry</topic><topic>Crops, Agricultural - growth & development</topic><topic>Crops, Agricultural - metabolism</topic><topic>Dietary Fiber - analysis</topic><topic>Dietary Fiber - metabolism</topic><topic>Effects</topic><topic>Flour - analysis</topic><topic>Food industries</topic><topic>Functional Food - analysis</topic><topic>Functional foods & nutraceuticals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Germination</topic><topic>Humans</topic><topic>Japan</topic><topic>Lipids</topic><topic>nutritional composition</topic><topic>Nutritive Value</topic><topic>Phenols - analysis</topic><topic>Phenols - metabolism</topic><topic>Seeds - chemistry</topic><topic>Seeds - growth & development</topic><topic>Seeds - metabolism</topic><topic>Triticum - chemistry</topic><topic>Triticum - growth & development</topic><topic>Triticum - metabolism</topic><topic>waxy wheat</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hung, Pham Van</creatorcontrib><creatorcontrib>Maeda, Tomoko</creatorcontrib><creatorcontrib>Yamamoto, Syota</creatorcontrib><creatorcontrib>Morita, Naofumi</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hung, Pham Van</au><au>Maeda, Tomoko</au><au>Yamamoto, Syota</au><au>Morita, Naofumi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of germination on nutritional composition of waxy wheat</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2012-02</date><risdate>2012</risdate><volume>92</volume><issue>3</issue><spage>667</spage><epage>672</epage><pages>667-672</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined.
RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg−1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg−1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg−1 flour (d.b.) in the control to 155 mg kg−1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat.
CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>21919005</pmid><doi>10.1002/jsfa.4628</doi><tpages>6</tpages></addata></record> |
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| subjects | Amino Acids - biosynthesis antioxidant Antioxidants Antioxidants - analysis Antioxidants - metabolism Biological and medical sciences Cereal and baking product industries Crops, Agricultural - chemistry Crops, Agricultural - growth & development Crops, Agricultural - metabolism Dietary Fiber - analysis Dietary Fiber - metabolism Effects Flour - analysis Food industries Functional Food - analysis Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology Germination Humans Japan Lipids nutritional composition Nutritive Value Phenols - analysis Phenols - metabolism Seeds - chemistry Seeds - growth & development Seeds - metabolism Triticum - chemistry Triticum - growth & development Triticum - metabolism waxy wheat Wheat |
| title | Effects of germination on nutritional composition of waxy wheat |
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