Wheat arabinoxylan structure provides insight into function

Cereal Chemistry

Volumn 90, Issue 4, 2013, Pages 387-395

  Kiszonas, Alecia M ^a   Fuerst, E Patrick ^a   Morris, Craig F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FOOD PRODUCTS; PLANTS (BOTANY); WATER ABSORPTION;

ACID MOIETY; ARABINOXYLANS; CROSS LINKING; DIETARY FIBRE; END-USE QUALITIES; EXTRACTABLES; EXTRACTION PROPERTIES; FERULIC ACIDS; WHEAT (TRITICUM AESTIVUM L.); WHEAT ARABINOXYLAN;

MOLECULES;

TRITICUM AESTIVUM;

EID: 84881446434     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-02-13-0025-FI     Document Type: Article

References (93)

1. Adams, E. L., Kroon, P. A., Williamson, G., Gilbert, H. J., and Morris, V. J. 2004. Inactivated enzymes as probes of the structure of arabinoxylans as observed by atomic force microscopy. Carbohydr. Res. 339:579-590.
2. Anders, N., Wilkinson, M. D., Lovegrove, A., Freeman, J., Tryfona, T., Pellny, T. K., Weimar, T., Mortimer, J. C., Stott, K., Baker, J. M., Defoin-Platel, M., Shewry, P. R., Dupree, P., and Mitchell, R. A. C. 2012. Glycosyl transferases in family 61 mediate arabinofuranosyl transfer onto xylan in grasses. PNAS 109:989-993.
3. Anderson, J. W. 2004. Whole grains and coronary heart disease: The whole kernel of truth. Proc. Nutr. Soc. 62:135-142.
4. Andersson, R., Westerlund, E., Tilly, A.-C., and Åman, P. 1993. Natural variations in the chemical composition of white flour. J. Cereal Sci. 17:183-189.
5. Andersson, R., Andersson, A., and Åman, P. 2009. Molecular weight distributions of water-extractable β-glucan and arabinoxylan. Pages 203-216 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
6. Andrewartha, K. A., Phillips, D. R., and Stone, B. A. 1979. Solution properties of wheat-flour arabinoxylans and enzymatically modified arabinoxylans. Carbohydr. Res. 77:191-204.
7. Barberousse, H., Roiseux, O., Robert, C., Paquot, M., Deroanne, C., and Blecker, C. 2008. Review: Analytical methodologies for quantification of ferulic acid and its oligomers. J. Sci. Food Agric. 88:1494-1511.
8. Barron, C., Surget, A., and Rouau, X. 2007. Relative amounts of tissue in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. J. Cereal Sci. 45:88-96.
9. Bell, B. M. 1985. A rapid method of dietary fibre estimation in wheat products. J. Sci. Food Agric. 36:815-821.
10. Bettge, A. D., and Morris, C. F. 2000. Relationships among grain hardness, pentosan fractions, and end-use quality of wheat. Cereal Chem. 77:241-247.
11. Bettge, A. D., and Morris, C. F. 2007. Oxidative gelation measurement and influence on soft wheat batter viscosity and end-use quality. Cereal Chem. 84:237-242.
12. Bunzel, M. 2010. Chemistry and occurrence of hydroxycinnamate oligomers. Phytochem. Rev. 9:47-64.
13. Bunzel, M., Ralph, J., Marita, J. M., Hatfield, R. D., and Steinhart, H. 2001. Diferulates as structural components in soluble and insoluble cereal dietary fibre. J. Sci. Food Agric. 81:653-660.
14. Charmet, G., Masood-Quiraishi, U., Ravel, C., Romeuf, I., Balfourier, F., Perretant, M. R., Joseph, J. L., Rakszegi, M., Guillon, F., Sado, P. E., Bedo, Z., and Saulnier, L. 2009. Genetics of dietary fibre in bread wheat. Euphytica 170:155-168.
15. Cleemput, G., van Oort, M., Hessing, M., Bergmans, M. E. F., Gruppen, H., Grobet, P. J., and Delcour, J. A. 1995. Variation in the degree of D-xylose substitution in arabinoxylans extracted from a European wheat flour. J. Cereal Sci. 22:73-84.
16. Coles, G. D., Hartunian-Sowa, S. M., Jamieson, P. D., Hay, A. J., Atwell, W. A., and Fulcher, R. G. 1997. Environmentally-induced variation in starch and non-starch polysaccharide content in wheat. J. Cereal Sci. 26:47-54.
17. Courtin, C. M., and Delcour, J. A. 2002. Arabinoxylans and endoxylanases in wheat flour bread-making. J. Cereal Sci. 35:225-243.
18. Courtin, C. M., Gelders, G. G., and Delcour, J. A. 2001. Use of two endoxylanases with different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking. Cereal Chem. 78:564-571.
19. Delcour, J. A., Vanhamel, S., and Hoseney, R. C. 1991. Physicochemical and functional properties of rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and proteins on gluten-starch loaf volumes. Cereal Chem. 68:72-76.
20. Delcour, J. A., Van Win, H., and Grobet, P. J. 1999. Distribution and structural variation in arabinoxylans in common wheat mill streams. J. Agric. Food Chem. 47:271-275.
21. Delcour, J. A., Rouau, X., Courtin, C. M., Poutanen, K., and Ranieri, R. 2012. Technologies for enhanced exploitation of the health-promoting potential of cereals. Trends Food Sci. Tech. 25:78-86.
22. Dervilly, G., Saulnier, L., Roger, P., and Thibault, J.-F. 2000. Isolation of homogeneous fractions from wheat water-soluble arabinoxylans. Influence of the structure on their macromolecular characteristics. J. Agric. Food Chem. 48:270-278.
23. Dische, Z., and Borenfreund, E. 1957. A new color reaction for the determination of aldopentose in presence of other saccharides. Biochim. Biophys. Acta 23:639-642.
24. Dobberstein, D., and Bunzel, M. 2010. Separation and detection of cell wall-bound ferulic acid dehydrodimers and dehydrotrimers in cereals and other plant materials by reversed phase high-performance liquid chromatography with ultraviolet detection. J. Agric. Food Chem. 58:8927-8935.
25. Dornez, E., Gebruiers, K., Joye, I. J., De Ketelaere, B., Lenartz, J., Massaux, C., Bodson, B., Delcour, J. A., and Courtin, C. M. 2008. Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels. J. Cereal Sci. 47:180-189.
26. Douglas, S. G. 1981. A rapid method for the determination of pentosans in wheat flour. Food Chem. 7:139-145.
27. Finnie, S. M., Bettge, A. D., and Morris, C. F. 2006. Influence of cultivar and environment on water-soluble and water-insoluble arabinoxylans in soft wheat. Cereal Chem. 83:617-623.
28. Ford, C. W. 1981. Estimation of hexose:pentose ratios in solution using the phenol-sulphuric acid method. J. Sci. Food Agric. 32:153-156.
29. Gan, Z., Ellis, P. R., and Schofield, J. D. 1995. Mini-review: Gas cell stabilization and gas retention in wheat bread dough. J. Cereal Sci. 21:215-230.
30. Gebruers, K., Courtin, C. M., and Delcour, J. A. 2009. Quantification of arabinoxylans and their degree of branching using gas chromatography. Pages 177-189 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
31. Gibeaut, D. M., Pauly, M., Bacic, A., and Fincher, G. B. 2005. Changes in cell wall polysaccharides in developing barley (Hordeum vulgare) coleoptiles. Planta 221:729-738.
32. Groos, C., Bervas, E., and Charmet, G. 2007. Genetic analysis of breadmaking quality scores in bread wheat using a recombinant inbred line population. Theor. Appl. Genet. 115:313-323.
33. Guttieri, M. J., Souza, E. J., and Sneller, C. 2008. Nonstarch polysaccharides in wheat flour wire-cut cookie making. J. Agric. Food Chem. 56:10927-10932.
34. Hong, B. H., Rubenthaler, G. L., and Allan, R. E. 1989. Wheat pentosans. I. Cultivar variation and relationship to kernel hardness. Cereal Chem. 66:369-373.
35. Hoseney, R. C. 1984. Functional properties of pentosans in baked foods. Food Tech. 38:114-117.
36. Iiyama, K., Lam, T. B. T., and Stone, B. A. 1994. Covalent cross-links in the cell-wall. Plant Physiol. 104:315-320.
37. Izydorczyk, M. S., and Biliaderis, C. G. 1992. Effect of molecular size on physical properties of wheat arabinoxylan. J. Agric. Food Chem. 40:561-568.
38. Izydorczyk, M. S., and Biliaderis, C. G. 1995. Cereal arabinoxylans: Advances in structure and physicochemical properties. Carbohydr. Polym. 28:33-48.
39. Izydorczyk, M. S., and Dexter, J. E. 2008. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products - A review. Food Res. Int. 41:850-868.
40. Izydorczyk, M. S., and MacGregor, A. W. 2000. Evidence of intermolecular interactions of β-glucans and arabinoxylans. Carbohydr. Polym. 41:417-420.
41. Izydorczyk, M. S., Biliaderis, C. G., and Bushuk, W. 1991. Comparison of the structure and composition of water-soluble pentosans from different wheat varieties. Cereal Chem. 68:139-144.
42. Jacobs, D. R., Jr., Pereira, M. A., Meyer, K. A., and Kushi, L. H. 2000. Fiber from whole grains, but not refined grains, is inversely associated with all-cause mortality in older women: The Iowa women's health study. J. Am. Coll. Nutr. 19:326S-330S.
43. Jelaca, S. L., and Hlynka, I. 1971. Water-binding capacity of wheat flour crude pentosans and their relation to mixing characteristics of dough. Cereal Chem. 48:211-222.
44. Jelaca, S. L., and Hlynka, I. 1972. Effect of wheat-flour pentosans in dough, gluten, and bread. Cereal Chem. 49:489-495.
45. Kamal-Eldin, A., Nygarrd Laerke, H., Bach Knudsen, K.-E., Lampi, A.-M., Piironen, V., Adlercreutz, H., Katina, K., Poutanen, K., and Aman, P. 2009. Physical, microscopic and chemical characterization of industrial rye and wheat brans from the Nordic countries. Food Nutr. Res. Online publication. http://dx.doi.org/10.3402/fnr.v53i0.1912
46. Kim, S. K., and D'Appolonia, B. L. 1977. Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chem. 54:150-160.
47. Kiszonas, A. M., Courtin, C. M., and Morris, C. F. 2012. A critical assessment of the quantification of wheat grain arabinoxylans using a phloroglucinol colorimetric assay. Cereal Chem. 89:143-150.
48. Kiszonas, A. M., Fuerst, E. P., and Morris, C. F. 2013. A comprehensive survey of soft wheat grain quality in U.S. germplasm. Cereal Chem. 90:47-57.
49. Krober, E. 1901. Pentosanbestimmungen mittels der Salzsaurephloroglucen- methode. Chem. Zentralbl. 72:1119.
50. Krober, E., Rimbach, C., and Tollens, B. 1902. Anwendung der Pentosanbestimmungs-methode aur verschiedene vegetabilische Stoffe und die Materialien der Papierfabrikation. Z. Angew. Chem. 15:508-510.
51. Kweon, M., Slade, L., and Levine, H. 2011. Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding - A review. Cereal Chem. 88:537-552.
52. Lempereur, I., Rouau, X., and Abecassis, J. 1997. Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions. J. Cereal Sci. 25:103-110.
53. Li, J., Kang, J., Wang, L., Li, Z., Wang, R., Chen, Z. X., and Hou, G. G. 2012. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI). J. Agric. Food Chem. 60:6507-6514.
54. Li, S., Morris, C. F., and Bettge, A. D. 2009. Genotype and environment variation for arabinoxylans in hard winter and spring wheats of the U.S. Pacific Northwest. Cereal Chem. 86:88-95.
55. Lineback, D. R., and Rasper, V. F. 1988. Pages 277-372 in: Wheat: Chemistry and Technology. Vol. I. Y. Pomeranz, ed. American Association of Cereal Chemists: St. Paul, MN.
56. Mares, D. J., and Stone, B. A. 1973. Studies on wheat endosperm. I. Chemical composition and ultrastructure of the cell walls. Aust. J. Biol. Sci. 26:793-812.
57. Martinant, J.-P., Cadalen, T., Billot, A., Chartier, S., Leroy, P., Bernard, M., Saulnier, L., and Branlard, G. 1998. Genetic analysis of waterextractable arabinoxylans in bread wheat endosperm. Theor. Appl. Genet. 97:1069-1075.
58. Martinant, J.-P., Billot, A., Bouguennec, A., Charmet, G., Saulnier, L., and Branlard, G. 1999. Genetic and environmental variations in waterextractable arabinoxylans content and flour extract viscosity. J. Cereal Sci. 30:45-48.
59. Mitchell, R. A. C., Dupree, P., and Shewry, P. R. 2007. A novel bioinformatics approach identifies candidate genes for the synthesis and feruloylation of arabinoxylan. Plant Physiol. 144:43-53.
60. Niño-Medina, G., Carvajal-Millán, E., Rascon-Chu, A., Marquez-Escalante, J. A., Guerrero, V., and Salas-Muñoz, E. 2010. Feruloylated arabinoxylans and arabinoxylan gels: Structure, sources and applications. Phytochem. Rev. 9:111-120.
61. Ordaz-Ortiz, J. J., Devaux, M.-F., and Saulnier, L. 2005. Classification of wheat varieties based on structural features of arabinoxylans as revealed by endoxylanase treatment of flour and grain. J. Agric. Food Chem. 53:8349-8356.
62. Pellny, T. K., Lovegrove, A., Freeman, J., Tosi, P., Love, C. G., Knox, J. P., Shewry, P. R., and Mitchell, R. A. C. 2012. Cell walls of developing wheat starchy endosperm: Comparison of composition and RNASeq transcriptome. Plant Physiol. 158:612-627.
63. Philippe, S., Barron, C., Robert, P., Devaux, M.-F., Saulnier, L., and Guillon, F. 2006a. Characterization using Raman microspectroscopy of arabinoxylans in the walls of different cell types during the development of wheat endosperm. J. Agric. Food Chem. 54:5113-5119.
64. Philippe, S., Robert, P., Barron, C., Saulnier, L., and Guillon, F. 2006b. Deposition of cell wall polysaccharides in wheat endosperm during grain development: Fourier transformed-infrared microspectroscopy study. J. Agric. Food Chem. 54:2303-2308.
65. Philippe, S., Saulnier, L., and Guillon, L. 2006c. Arabinoxylan and (1-3), (1-4)-β-glucan deposition in cell walls during wheat endosperm development. Planta 224:449-461.
66. Piironen, V., Lampi, A.-M., Ekholm, P., Salmenkallio-Marttila, M., and Liukkonen, K.-H. 2009. Micronutrients and phytochemicals in wheat grain. Pages 179-222 in: Wheat: Chemistry and Technology, 4th Ed. K. Khan and P. R. Shewry, eds. AACC International: St. Paul, MN.
67. Quaraishi, U. M., Murat, F., Abrouk, M., Pont, C., Confolent, C., Oury, F. X., Ward, J., Boros, D., Gerbruers, K., Delcour, J. A., Courtin, C. M., Bedo, Z., Saulnier, L., Guillon, F., Balzergue, S., Shewry, P. R., Feuillet, C., Charmet, G., and Salse, J. 2011. Combined metagenomics analysis unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.). Funct. Integr. Genomics 11:71-83.
68. Ramseyer, D. D., Bettge, A. D., and Morris, C. F. 2011a. Endogenous and enhanced oxidative cross-linking in wheat flour mill streams. Cereal Chem. 88:217-222.
69. Ramseyer, D. D., Bettge, A. D., and Morris, C. F. 2011b. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat. J. Food Sci. 76:C1300-C1306.
70. Rouau, X., and Surget, A. 1994. A rapid semi-automated method for the determination of total and water-extractable pentosans in wheat flours. Carbohydr. Polym. 24:123-132.
71. Saulnier, L., and Quemener, B. 2009. Enzymatic mapping of arabinoxylan structure. Pages 191-201 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
72. Saulnier, L., Peneau, N., and Thibault, J.-F. 1995. Variability in grain extract viscosity and water-soluble arabinoxylan content in wheat. J. Cereal Sci. 22:259-264.
73. Saulnier, L., Sado, P.-E., Branlard, G., Charmet, G., and Guillon, F. 2007. Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varieties. J. Cereal Sci. 46:261-281.
74. Saulnier, L., Guillon, F., and Chateigner-Boutin, A.-L. 2012. Cell wall deposition and metabolism in wheat grain. J. Cereal Sci. 56:91-108.
75. Scheller, H. V., and Ulvskov, P. 2010. Hermicelluloses. Annu. Rev. Plant Biol. 61:263-289.
76. Schooneveld-Bergmans, M. E. F., van Dijk, Y. M., Beldman, G., and Voragen, A. G. J. 1999. Physicochemical characteristics of wheat bran glucuronoarabinoxylans. J. Cereal Sci. 29:49-61.
77. Shewry, P. R., Mitchell, R. A. C., Tosi, P., Wan, Y., Underwood, C., Lovegrove, A., Freeman, J., Toole, G. A., Mills, E. N. C., and Ward, J. L. 2012. An integrated study of grain development of wheat (cv. Hereward). J. Cereal Sci. 56:21-30.
78. Slade, L., and Levine, H. 1994. Aspects of soft wheat quality of current interest to a cookie/cracker baker. I and II. Cereal Foods World 39:640.
79. Slavin, J. 2004. Whole grains and human health. Nutr. Res. Rev. 17:99-110.
80. Slavin, J. 2010. Whole grains and digestive health. Cereal Chem. 87:292-296.
81. Slavin, J., Marquart, L., and Jacobs, D., Jr. 2000. Consumption of wholegrain foods and decreased risk of cancer: Proposed mechanisms. Cereal Foods World 45:54-58.
82. Smith, N., Guttieri, M., Souza, E., Shoots, J., Sorrells, M., and Sneller, C. 2011. Identification and validation of QTL for grain quality traits in a cross of soft wheat cultivars Pioneer brand 25R26 and Foster. Crop Sci. 51:1424-1436.
83. Stone, B., and Morell, M. K. 2009. Carbohydrates. Pages 299-362 in: Wheat: Chemistry and Technology, 4th Ed. K. Khan and P. R. Shewry, eds. AACC International: St. Paul, MN.
84. Toole, G. A., Wellner, N., Faulds, C. B., Mills, E. N. C., Barron, C., Devaux, M. F., and Guillon, F. 2009. Spatial mapping of cell wall components in the cereal endosperm using spectroscopic, fluorescent and immunochemical methods. Pages 217-246 in: HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals. P. R. Shewry and J. L. Ward, eds. AACC International: St. Paul, MN.
85. Van den Abbeele, P., Van de Wiele, T., and Possemiers, S. 2011. Prebiotic effect and potential health benefit of arabinoxylans. AgroFood 22:9-12.
86. Vansteenkiste, E., Babot, C., Rouau, X., and Micard, V. 2004. Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis. Food Hydrocolloids 18:557-564.
87. Verjans, P., Dornez, E., Delcour, J. A., and Courtin, C. M. 2010. Selectivity for water unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase. Food Chem. 123:331-337.
88. Vinkx, C. J. A., and Delcour, J. A. 1996. Rye (Secale cereale L.) arabinoxylans: A critical review. J. Cereal Sci. 24:1-14.
89. Wheeler, H. J., and Tollens, B. 1889. Ueber die Xylose oder den Holzzucker, eine zweite Penta-glycose. Untersuchungen 304-320.
90. Zeng, W., Jiang, N., Nadella, R., Killen, T. L., Nadella, V., and Faik, A. 2010. A glucurono(arabino)xylan synthase complex from wheat contains members of the GT43, GT47, and GT75 families and functions cooperatively. Plant Physiol. 154:78-97.
91. Zhang, B., Liu, W., Chang, S. X., and Anyia, A. O. 2010. Water-deficit and high temperature affected water use efficiency and arabinoxylan concentration in spring wheat. J. Cereal Sci. 52:263-269.
92. Zhang, G., and Hamaker, B. R. 2010. Cereal carbohydrates and colon health. Cereal Chem. 87:331-341.
93. Zheng, H., Guo, B., Chen, X.-L., Fan, S.-J., and Zhang, Y.-Z. 2011. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases. App. Microbiol. Biotechnol. 90:509-515.