Whole Grains and Health. Группа авторов

Чтение книги онлайн.

Читать онлайн книгу Whole Grains and Health - Группа авторов страница 27

Whole Grains and Health - Группа авторов

Скачать книгу

T.M.S., Tosh, S.M., Gibbs, A.L., et al. (2010). Physiochemical properties of oat β‐glucan influence its ability to reduce serum LDL cholesterol in humans: A randomized clinical trial. Am. J. Clin. Nutr., 92, 723–732.

      40 Wu, H., Kyrø, C., Tjønneland, A., Boll, K., Olsen, A., Overvad, K., and Landberg, R. (2019). Long‐term whole grain wheat and rye intake reflected by adipose tissue alkylresorcinols and breast cancer: A case‐cohort study. Nutrients, Feb. 22, 11(2), E465. doi:10.3390/nu11020465

      41 Zhu, Y., and Sang, S. (2017). Phytochemicals in whole grain wheat and their health‐promoting effects. Mo.l Nutr. Food Res., July, 61(7). doi:10.1002/mnfr.201600852

      Cécile Barron, Valérie Micard, and Valérie Lullien‐Pellerin

      UMR IATE, INRAE, CIRAD, Institut Agro, University of Montpellier, Montpellier, France

      Due to their richness in starch and proteins, as well as in fibres and micronutrients, cereal grains are considered as an interesting nutritional source to promote better health (Poutanen 2012). Grains are made of numerous tissues with distinct composition, structure and physiological role for the future plant. The major part of the grain (60–85% of the dry grain mass) corresponds to the starchy endosperm (Evers and Millar 2002) and contains the storage compounds, as starch and proteins, for the plant growth. Depending on the cereal, it is covered with one or several aleurone layers (2–10% of the grain mass) containing the major part of the grain vitamins, minerals and molecules with antioxidant activities. Aleurone also plays a critical role in germination with the production of hydrolytic enzymes for the degradation of the storage compounds. It is surrounded by several tissues, called envelopes, with the nucellus, testa and pericarp acting as barriers to water and pathogens for the grain protection as well as being rich in insoluble fibres and phenolic compounds. The last part of the grain (3–7% depending on the cereal) corresponds to the germ and includes the scutellum, the plumule, the radicle and the embryonic axis that leads to the new plant.

      Cereal grains are rarely consumed without prior transformation. Envelopes, especially the more external ones, and the germ have to be removed from the endosperm to maintain safety, high shelf‐life and good technological and taste properties of the cereal products. The most external grain tissues may indeed be contaminated by microorganisms (Laca et al. 2006) and undesirable compounds, such as pesticides, heavy metals and mycotoxins (Balinova et al. 2006; Rios et al. 2009; Cheli et al. 2010). Moreover, the germ, which is rich in lipids, can suffer from oxidation.

      Recently, efforts have been made to increase our understanding of the grain tissue behavior throughout the fractionation process and to answer the consumer and social demands with the aim to produce cereal fractions with desired properties but without losses of nutritionally interesting compounds. These efforts have led to the development of new tools and strategies to isolate tissues or molecules in order to better exploit the grain resource and increase the nutritional value of corresponding food products. This chapter points out and summarizes this progress, mainly focusing on dry fractionation.

Schematic illustration of the main fractionation diagrams according to the cereal-grain structure.

      Source:

Скачать книгу