Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use

Canary seed is a true cereal with unique composition. The current study employed light and fluorescence microscopy to visualise starch, protein, phenolics and phytate in hairless canary seed (CDC Maria), a cultivar developed potentially for food use. Macronutrients, minerals and vitamins were evaluated in the developed cultivar and compared with a commercial hairy canary seed, cv. Keet. A control common wheat, cv. Katepwa, was grown adjacent to the canary seed varieties. The compositions of the two canary seed varieties were found to be similar with an average of 55.8 g/100 g of starch, 23.7% g/100 g of protein, 7.9% of crude fat, 7.3 g/100 g of total dietary fibre, 1.8 g/100 g of soluble sugar and 2.3 g/100 g of total ash in the whole grain. Regardless of the milling fraction (whole grain flour, white flour or bran), canary seed had more protein and crude fat and less starch, total dietary fibre and soluble sugar than had wheat. It also had higher concentrations of several minerals and vitamins than did wheat. The structure of the canary seed grain exhibited compound starch granules and protein bodies embedded in a protein matrix similar to that of the oat kernel. Baking tests showed that bread made with 100% hairless canary seed flour was significantly lower in loaf volume and crust and crumb colour than was wheat bread. However, bread with loaf volume, specific volume and crust colour comparable to those of the bread control was achieved by using up to 25% of hairless canary seed or 15% of roasted canary seed flour, thus demonstrating its potential for food applications.     

Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

Phenolic acid concentrations, profiles and antioxidant capacity of acid and alkali hydrolysates from the bran of six wheat cultivars representing six Canadian market classes were determined. Aqueous ethanol was used to extract the free phenolics (FP) and diethyl ether to extract the insoluble bound phenolics released after acid and alkaline hydrolysis of the bran. Folin–Ciocalteu (FC) reagent was used to estimate the total phenolic content and HPLC-UV to detect and quantitate 14 phenolic acids and one lignan. trans-Ferulic acid was the dominant acid in the bran extracts but mass spectrometric analysis showed tryptophan to be dominant in the FP extracts. The antioxidant capacity of individual phenolic acids and extracts was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent antioxidant assays. The FP extracts had the lowest average antioxidant capacity and the hydrolysates the highest. Based on the concentration of each phenolic acid in the extracts, and the antioxidant capability of each phenolic standard, trans-ferulic acid was the dominant contributor (66.4–95.5%) to antioxidant capacity of the wheat bran extract.     

Discovery of Long Non-Coding RNA MALAT1 Amplification in Precancerous Colorectal Lesions

A colorectal adenoma, an aberrantly growing tissue, arises from the intestinal epithelium and is considered as precursor of colorectal cancer (CRC). In this study, we investigated structural and numerical chromosomal aberrations in adenomas, hypothesizing that chromosomal instability (CIN) occurs early in adenomas. We applied array comparative genomic hybridization (aCGH) to fresh frozen colorectal adenomas and their adjacent mucosa from 16 patients who underwent colonoscopy examination. In our study, histologically similar colorectal adenomas showed wide variability in chromosomal instability. Based on the obtained results, we further stratified patients into four distinct groups. The first group showed the gain of MALAT1 and TALAM1, long non-coding RNAs (lncRNAs). The second group involved patients with numerous microdeletions. The third group consisted of patients with a disrupted karyotype. The fourth group of patients did not show any CIN in adenomas. Overall, we identified frequent losses in genes, such as TSC2, COL1A1, NOTCH1, MIR4673, and GNAS, and gene gain containing MALAT1 and TALAM1. Since long non-coding RNA MALAT1 is associated with cancer cell metastasis and migration, its gene amplification represents an important event for adenoma development.     

Chemical characterization of selected Western Canadian Spring and durum wheat cultivars using the Cornell net carbohydrate and protein analysis

This study determined the chemical composition of new Canada Prairie Spring (CPS, n = 5) and durum (n = 5) wheat cultivars, relative to a common Canada Western Red Spring (Katepwa) and durum (Kyle) wheat, which were used to predict the total digestible nutrient of these cultivars in cattle. The results showed that test weight differed among the spring wheat cultivars (74.9 to 79.9 kg hlitre⁻¹) and was similar among the durum cultivars (average 79.7 kg hlitre⁻¹). Relative to Katepwa, Genesis had higher (P < 0.05) neutral detergent fibre and starch and lower (P < 0.05) crude protein levels. Differences among the other CPS cultivars were small. Chemical composition was uniform among the durum cultivars except for neutral detergent fibre which was higher (P < 0.05) in Sceptre and AC Morse than Kyle. Carbohydrate fractionation showed that intermediately degradable carbohydrate is the main component of dry matter in CPS (664.7 g kg⁻¹) and durum (656.0 g kg⁻¹) wheat. In both types of wheat, true protein was the main protein fraction followed by non-protein nitrogen and unavailable protein, respectively. Total digestible nutrient was similar among the CPS and the durum cultivars. It was concluded that while some differences in chemical composition were observed between CPS cultivars, there was little or no variation among durum cultivars. © 1999 Society of Chemical Industry     

Wheat Starch Modification Through Biotechnology

Natural mutations that affect the amylose/amylopectin ratio in starch are unlikely to develop naturally in wheat due to its allohexaploid genome (2n=6x; AABBDD). One of the strategies to modify wheat starch structure involves identification of germplasms with null alleles for starch biosynthetic genes, followed by exchange of functional alleles with the identified null alleles through classical plant breeding. This technique has successfully been used to combine the three null alleles for granule-bound starch synthase I (GBSSI) to develop a wheat line that produces amylopectin-rich (>95%) starch (waxy starch). Another strategy to alter expression levels of starch biosynthetic genes employs recent advances in molecular biology and genetic engineering of wheat. For this approach, various monocot vectors have been developed that drive expression of wheat starch branching enzyme I (SBEI) cDNA sequences in the anti-sense orientation. Several of the wheat cell lines transformed with the anti-sense vectors express branching enzyme (BE) activity at a significantly lower level than non-transformed cells. One transgenic wheat plant expressing the anti-sense SBEI RNA produces a ten-fold lower level of BE activity in kernels than wild-type wheat. Analysis of starch produced from the transgenic plant shows that starch structure and properties have been altered.     

Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment

This research examines the use of three enzymes [glucose oxidase (GOX), hexose oxidase (HOX), and xylanase (XYL)] and their combinations [GOX–XYL and HOX–XYL] on the dough handling properties of CDC Plentiful and Stettler wheat cultivars prepared at reduced (1.0% wt. by flour) and normal (2.0% wt. by flour) NaCl levels. Properties investigated include dough rheology, stickiness, and ratio of resistance to extension and extensibility. The inclusion of XYL and its combinations with GOX and HOX increased the stickiness, yielded lower dough strength indicated by rheology, and reduced the ratio of resistance to extension and extensibility. The inclusion of oxidative enzymes yielded a stronger dough, where HOX addition to dough had the lowest stickiness values and highest |G*| values, whereas GOX addition led to the highest ratio of resistance to extension—extensibility. NaCl only had minor effects overall on dough strength and stickiness for the cultivars studied. Overall, superior dough handling properties were observed with oxidative enzyme addition (GOX and HOX) suggesting that the increased crosslinking that occurs could aid in improving low sodium bread dough properties.     

The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents

Large consumptions of dietary sodium have been shown to lead to hypertension, one of the main causative factors in cardiovascular disease. Bread (and other cereal products) accounts for ~30% of the overall sodium intake in our diet; therefore, industry has been developing strategies to significantly reduce its usage. However, at reduced sodium levels, dough handling can be affected due to sticky dough phenomena creating major processing issues and a poor quality final product. It is hypothesized that the formation of a strong gluten network plays a crucial role in developing nonsticky dough, a process that is strengthened in the presence of NaCl. However, at low NaCl levels, a weaker gluten network forms resulting in the prevalence of other wheat flours’ constituents impact on water mobility within the dough to contribute to the stickiness phenomenon. This review discusses the underlying mechanisms that can influence the formation of sticky dough within a low sodium environment and discusses strategies used to help circumvent them.     

Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars

In bread, NaCl plays a number of roles including improving flavor, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie, and Harvest) were investigated as a function of NaCl (0–4%) level. In terms of dough rheology, both cultivar and NaCl level were significant factors. The maximum deformation (J_max) in the dough decreased with increasing NaCl levels, indicating that the gluten network became stronger so that it was able to resist the imposed stress. For extensibility, increasing the levels of NaCl resulted in increased resistance to extension for all cultivars. Dough stickiness was shown to be both cultivar and salt level dependent, with weaker cultivars showing higher stickiness. Findings for water association indicated that with the addition of NaCl there was less free water among the different cultivars and an increase in the water associated with the starch-fraction. Dough morphology measurements supported rheology trends; the stronger dough producing cultivars created more elongated protein polymers with a unidirectional network whereas the weaker cultivars created porous multidirectional networks. Overall, Pembina and Roblin formed stronger gluten networks than McKenzie and Harvest, however, the effect of NaCl level was shown to be cultivar dependent. Findings indicate that careful cultivar selection will help mitigate challenges in dough handling within a reduced NaCl environment.     

Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties,Pembina and Harvest

The effects of transglutaminase (TG) and glucose oxidase (GO) on the handling properties of model bread dough were examined at both normal (2% wt. by flour) and reduced (1% wt.) sodium chloride (NaCl) levels using two Canada Western Red Spring (CWRS) cultivars; Pembina and Harvest. The reduction of NaCl level had negative effects on dough rheology and stickiness, however, the inclusion of GO (0.001 and 0.01% by flour weight) or TG (only at the 0.5% by flour weight inclusion) was able to improve dough strength and reduce stickiness. GO appeared to be more effective than TG (at 0.01%) at equivalent concentrations for improving dough‐handling properties. Flour cultivar had significant effects; Harvest flour (weaker) was more impacted by salt reduction and enzyme inclusion compared to Pembina flour (stronger). Crosslinking assays showed significant differences in glutenin macropolymer (GMP) content in dough prepared with GO, and dough prepared with different flours. Additionally, significantly fewer free thiol groups were found in dough produced with GO compared to dough without any enzymes and those with TG. GO appears to have potential for use as a bread improver to reduce stickiness and improve the strength of bread dough produced at lower salt concentrations, especially for dough prepared with weaker flour cultivars.     

Frequent Absence of GBSS 1 B Isoprotein in Endosperm Starch of Canadian Wheat Cultivars

Granule bound starch synthase 1 (GBSS 1) is an enzyme involved in amylose synthesis, and it is encoded at the waxy loci in wheat. Mutations have been reported for three GBSS1 loci in wheat. Mutations at wheat GBSS 1 loci result in the absence of GBSS 1 isoproteins with concomitant reduction in the amylose concentrations of endosperm starch. A recent survey of Canadian wheat cultivars detected the frequent absence of GBSS1 B isoprotein in endosperm starch granules. This was likely a result of many Canadian spring wheat cultivars having common parents, which have a mutation at the GBSS1 B locus.