Side-stream products of malting: a neglected source of phytochemicals

Abstract Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing,...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ville M. Koistinen, Marjo Tuomainen, Pekka Lehtinen, Petri Peltola, Seppo Auriola, Karin Jonsson, Kati Hanhineva
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/7d8014ec796743d480e2bd9f3acff728
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:7d8014ec796743d480e2bd9f3acff728
record_format	dspace
spelling	oai:doaj.org-article:7d8014ec796743d480e2bd9f3acff7282021-12-02T12:34:52ZSide-stream products of malting: a neglected source of phytochemicals10.1038/s41538-020-00081-02396-8370https://doaj.org/article/7d8014ec796743d480e2bd9f3acff7282020-12-01T00:00:00Zhttps://doi.org/10.1038/s41538-020-00081-0https://doaj.org/toc/2396-8370Abstract Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing, but the process also yields high amounts of side-stream products, such as rootlet. In this study, we comprehensively determined the phytochemical profile of barley, oats, rye, and wheat in different stages of malting and the subsequent extraction phases to assess the potential of malted products and side-streams as a dietary source of bioactive compounds. Utilizing semi-quantitative LC–MS metabolomics, we annotated 285 phytochemicals from the samples, belonging to more than 13 chemical classes. Malting significantly altered the levels of the compounds, many of which were highly increased in the rootlet. Whole grain cereals and the malting products were found to be a diverse and rich source of phytochemicals, highlighting the value of these whole foods as a staple. The characterization of phytochemicals from the 24 different sample types revealed previously unknown existence of some of the compound classes in certain species. The rootlet deserves more attention in human nutrition, rather than its current use mainly as feed, to benefit from its high content of bioactive components.Ville M. KoistinenMarjo TuomainenPekka LehtinenPetri PeltolaSeppo AuriolaKarin JonssonKati HanhinevaNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 4, Iss 1, Pp 1-9 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Ville M. Koistinen Marjo Tuomainen Pekka Lehtinen Petri Peltola Seppo Auriola Karin Jonsson Kati Hanhineva Side-stream products of malting: a neglected source of phytochemicals
description	Abstract Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing, but the process also yields high amounts of side-stream products, such as rootlet. In this study, we comprehensively determined the phytochemical profile of barley, oats, rye, and wheat in different stages of malting and the subsequent extraction phases to assess the potential of malted products and side-streams as a dietary source of bioactive compounds. Utilizing semi-quantitative LC–MS metabolomics, we annotated 285 phytochemicals from the samples, belonging to more than 13 chemical classes. Malting significantly altered the levels of the compounds, many of which were highly increased in the rootlet. Whole grain cereals and the malting products were found to be a diverse and rich source of phytochemicals, highlighting the value of these whole foods as a staple. The characterization of phytochemicals from the 24 different sample types revealed previously unknown existence of some of the compound classes in certain species. The rootlet deserves more attention in human nutrition, rather than its current use mainly as feed, to benefit from its high content of bioactive components.
format	article
author	Ville M. Koistinen Marjo Tuomainen Pekka Lehtinen Petri Peltola Seppo Auriola Karin Jonsson Kati Hanhineva
author_facet	Ville M. Koistinen Marjo Tuomainen Pekka Lehtinen Petri Peltola Seppo Auriola Karin Jonsson Kati Hanhineva
author_sort	Ville M. Koistinen
title	Side-stream products of malting: a neglected source of phytochemicals
title_short	Side-stream products of malting: a neglected source of phytochemicals
title_full	Side-stream products of malting: a neglected source of phytochemicals
title_fullStr	Side-stream products of malting: a neglected source of phytochemicals
title_full_unstemmed	Side-stream products of malting: a neglected source of phytochemicals
title_sort	side-stream products of malting: a neglected source of phytochemicals
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/7d8014ec796743d480e2bd9f3acff728
work_keys_str_mv	AT villemkoistinen sidestreamproductsofmaltinganeglectedsourceofphytochemicals AT marjotuomainen sidestreamproductsofmaltinganeglectedsourceofphytochemicals AT pekkalehtinen sidestreamproductsofmaltinganeglectedsourceofphytochemicals AT petripeltola sidestreamproductsofmaltinganeglectedsourceofphytochemicals AT seppoauriola sidestreamproductsofmaltinganeglectedsourceofphytochemicals AT karinjonsson sidestreamproductsofmaltinganeglectedsourceofphytochemicals AT katihanhineva sidestreamproductsofmaltinganeglectedsourceofphytochemicals
_version_	1718393810330845184

Side-stream products of malting: a neglected source of phytochemicals

Ejemplares similares