Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes

A - Papers appearing in refereed journals

De Santis, M. A., Kosik, O., Passmore, D., Flagella, Z., Shewry, P. R. and Lovegrove, A. 2018. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes. Food Chemistry. 244, pp. 304-310.

AuthorsDe Santis, M. A., Kosik, O., Passmore, D., Flagella, Z., Shewry, P. R. and Lovegrove, A.
Abstract

It has been suggested that intensive breeding has led to decreased contents of health-promoting components in modern wheats. We therefore compared the contents and compositions of the major dietary fibre components, arabinoxylan and β-glucan, in semolina and wholemeal flour of old and modern Italian durum wheats. No differences in total arabinoxylan content were observed but the modern varieties had higher proportions of soluble arabinoxylan in wholemeals and of β-glucan in semolina. The study therefore provides no evidence that intensive breeding has had negative effects on the contents of dietary fibre components in durum wheat. However, comparison of material grown over two years indicated that the content and composition of arabinoxylan and β-glucan were more stable in the older than in the modern genotypes. The identification of modern cultivars with high viscosity associated with a high content of β-glucan suggests that they are good sources of fibre for human health.

KeywordsArabinoxylan; Dietary Fibre; Durum Wheat; Old and modern genotypes; Viscosity; Beta-glucan
Year of Publication2018
JournalFood Chemistry
Journal citation244, pp. 304-310
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2017.09.143
PubMed ID29120786
PubMed Central IDPMC5692191
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Ministero dell’Universitae della Ricerca
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Publisher's version
Output statusPublished
Publication dates
Online28 Sep 2017
Publication process dates
Accepted27 Sep 2017
PublisherElsevier
Elsevier Sci Ltd
Copyright licenseCC BY
Grant IDBB/P016855/1
PON-PLASS (PONa3_00053)
ISSN0308-8146

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