Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys

Csilla  Nemeth; Annica A. M.  Andersson; Roger  Andersson; Elke  Mangelsen; Chuanxin  Sun; Per  Åman

doi:10.4236/fns.2014.56068

Journals by Subject

Journals by Title

FNS Vol.5 No.6 , March 2014

Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys

Csilla Nemeth, Annica A. M. Andersson, Roger Andersson, Elke Mangelsen, Chuanxin Sun, Per Åman

Abstract: Fructans are important in the survival of plants and also valuable for humans as potentially health promoting food ingredients. In this study fructan content and composition were determined in grains of 20 barley breeding lines and cultivars with a wide variation in chemical composition, morphology and country of origin, grown at one site in Chile. There was significant genotypic variation in grain fructan content ranging from 0.9% to 4.2% of grain dry weight. Fructan degree of polymerisation (DP) was analysed using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Changes in the distribution of different chain lengths and the pattern of structures of fructan were detected with increasing amount of fructan in the different barleys. A positive correlation was found between fructan content and the relative amount of long chain fructan (DP > 9) (r = 0.54, p = 0.021). Our results provide a basis for selecting promising barley lines and cultivars for further research on fructan in barley breeding with the aim to produce healthy food products.

Keywords: Fructan; Barley; Hordeum vulgare L.

Cite this paper: Nemeth, C. , Andersson, A. , Andersson, R. , Mangelsen, E. , Sun, C. and Åman, P. (2014) Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys. Food and Nutrition Sciences, 5, 581-589. doi: 10.4236/fns.2014.56068.

References

[1] Ritsema, T. and Smeekens, S. (2003) Fructans: Beneficial for Plants and Humans. Current Opinion in Plant Biology, 6, 223-230. http://dx.doi.org/10.1016/S1369-5266(03)00034-7

[2] Livingston, D.P., Hincha, D.K. and Heyer, A.G. (2009) Fructan and Its Relationship to Abiotic Stress Tolerance in Plants. Cellular and Molecular Life Sciences, 66, 2007-2023.
http://dx.doi.org/10.1007/s00018-009-0002-x

[3] Bancal, P., Carpita, N.C. and Gaudillere, J.P. (1992) Differences in Fructan Accumulated in Induced and Field-Grown Wheat Plants—An Elongation-Trimming Pathway for Their Synthesis. New Phytologist, 120, 313-321.
http://dx.doi.org/10.1111/j.1469-8137.1992.tb01071.x

[4] Smeekens, S., Ebskamp, M., PilonSmits, L. and Weisbeek, P. (1996) Fructans. Engineering Plants for Commercial Products and Applications, 792, 20-25.

[5] Vijn, I. and Smeekens, S. (1999) Fructan: More Than a Reserve Carbohydrate? Plant Physiology, 120, 351-359.
http://dx.doi.org/10.1104/pp.120.2.351

[6] Haska, L., Nyman, M. and Andersson, R. (2008) Distribution and Characterisation of Fructan in Wheat Milling Fractions. Journal of Cereal Science, 48, 768-774. http://dx.doi.org/10.1016/j.jcs.2008.05.002

[7] Wagner, W., Keller, F. and Wiemken, A. (1983) Fructan Metabolism in Cereals—Induction in Leaves and Compartmentation in Protoplasts and Vacuoles. Zeitschrift Fur Pflanzenphysiologie, 112, 359-372.
http://dx.doi.org/10.1016/S0044-328X(83)80053-1

[8] Scofield, G.N., Ruuska, S.A., Aoki, N., Lewis, D.C., Tabe, L.M. and Jenkins, C.L.D. (2009) Starch Storage in the Stems of Wheat Plants: Localization and Temporal Changes. Annals of Botany, 103, 859-868.
http://dx.doi.org/10.1093/aob/mcp010

[9] Andersson, R., Fransson, G., Tietjen, M. and ?man, P. (2009) Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread. Journal of Agricultural and Food Chemistry, 57, 2004-2008.
http://dx.doi.org/10.1021/jf801280f

[10] Karppinen, S., Myllym?ki, O., Forssell, P. and Poutanen, K. (2003) Fructan Content of Rye and Rye Products. Cereal Chemistry, 80, 168-171. http://dx.doi.org/10.1094/CCHEM.2003.80.2.168

[11] Huynh, B.-L., Palmer, L., Mather, D.E., Wallwork, H., Graham, R.D., Welch, R.M. and Stangoulis, J.C.R. (2008) Genotypic Variation in Wheat Grain Fructan Content Revealed by a Simplified HPLC Method. Journal of Cereal Science, 48, 369-378. http://dx.doi.org/10.1016/j.jcs.2007.10.004

[12] Vietor, R.J., Voragen, A.G.J., Angelino, S. and Pilnik, W. (1991) Nonstarch Polysaccharides in Barley and Malt—A Mass Balance of Flour Fractionation. Journal of Cereal Science, 14, 73-83.
http://dx.doi.org/10.1016/S0733-5210(09)80019-2

[13] Nardi, S., Calcagno, C., Zunin, P., D’Egidio, M.G., Cecchini, C., Boggia, R. and Evangelisti, F. (2003) Nutritional Benefits of Developing Cereals for Functional Foods. Cereal Research Communications, 31, 445-452.

[14] Andersson, A.A.M., Andersson, R., Piironen, V., Lampi, A.-M., Nystr?m, L., Boros, D., Fras, A., Gebruers, K., Courtin, C.M., Delcour, J.A., Rakszegi, M., Bed?, Z., Ward, J.L., Shewry, P.R. and ?man, P. (2013) Content of Dietary Fibre Components and Their Relation to Associated Bioactive Components in Whole Grain Wheat Samples from the HEALTHGRAIN Diversity Screen. Food Chemistry, 136, 1243-1248.
http://dx.doi.org/10.1016/j.foodchem.2012.09.074

[15] Roberfroid, M.B. (2005) Inulin-Type Fructans: Functional Foods Ingredients. CRC Press, Boca Raton.

[16] Watzl, B., Girrbach, S. and Roller, M. (2005) Inulin, Oligofructose and Immunomodulation. British Journal of Nutrition, 93, 49-55. http://dx.doi.org/10.1079/BJN20041357

[17] Meyer, D. and Stasse-Wolthuis, M. (2009) The Bifidogenic Effect of Inulin and Oligofructose and Its Consequences for Gut Health. European Journal of Clinical Nutrition, 63, 1277-1289. http://dx.doi.org/10.1038/ejcn.2009.64

[18] Nilsson, U. and Nyman, M. (2005) Short-Chain Fatty Acid Formation in the Hindgut of Rats Fed Oligosaccharides Varying in Monomeric Composition, Degree of Polymerisation and Solubility. British Journal of Nutrition, 94, 705713. http://dx.doi.org/10.1079/BJN20051531

[19] Jenkins, C.D.J., Lewis, D., Bushell, R., Belobrajdic, D.P. and Bird, A.R. (2011) Chain Length of Cereal Fructans Isolated from Wheat Stem and Barley Grain Modulates in Vitro Fermentation. Journal of Cereal Science, 53, 188-191. http://dx.doi.org/10.1016/j.jcs.2010.12.001

[20] Belobrajdic, D.P., Jenkins, C.L.D., Bushell, R., Morell, M.K. and Bird, A.R. (2012) Fructans Extracts from Wheat Stem and Barley Grain Stimulate Large Bowel Fermentation in Rats. Nutrition Research, 32, 599-606.
http://dx.doi.org/10.1016/j.nutres.2012.06.009

[21] Baik, B.K. and Ullrich, S.E. (2008) Barley for Food: Characteristics, Improvement, and Renewed Interest. Journal of Cereal Science, 48, 233-242. http://dx.doi.org/10.1016/j.jcs.2008.02.002

[22] (2000) AACC Method 44-15A. Approved Methods of the AACC, 10th Edition, MN American Association of Cereal Chemists, St Paul.

[23] McCleary, B.V., Murphy, A. and Mugford, D.C. (2000) Measurement of Total Fructan in Foods by Enzymatic/Spectrophotometric Method: Collaborative Study. Journal of AOAC International, 83, 356-364.

[24] Rakha, A., ?man, P. and Andersson, R. (2010) Characterisation of Dietary Fibre Components in Rye Products. Food Chemistry, 119, 859-867. http://dx.doi.org/10.1016/j.foodchem.2009.09.090

[25] Munck, L., Moller, B., Jacobsen, S. and Sondergaard, I. (2004) Near Infrared Spectra Indicate Specific Mutant Endosperm Genes and Reveal a New Mechanism for Substituting Starch with (1-3,1-4)-Beta-glucan in Barley. Journal of Cereal Science, 40, 213-222. http://dx.doi.org/10.1016/j.jcs.2004.07.006

[26] Vietor, R.J., Voragen, A.G.J., Angelino, S. and Pilnik, W. (1991) Nonstarch Polysaccharides in Barley and Malt—A Mass Balance of Flour Fractionation. Journal of Cereal Science, 14, 73-83.
http://dx.doi.org/10.1016/S0733-5210(09)80019-2

[27] Carpita, N.C., Housley, T.L. and Hendrix, J.E. (1991) New Features of Plant-Fructan Structure Revealed by Methylation Analysis and C-13 Nmr-Spectroscopy. Carbohydrate Research, 217, 127-136.
http://dx.doi.org/10.1016/0008-6215(91)84123-V

[28] Roth, A., Lüscher, M., Sprenger, N., Boller, T. and Wiemken, A. (1997) Fructan and Fructan-Metabolizing Enzymes in the Growth Zone of Barley Leaves. New Phytologist, 136, 73-79. http://dx.doi.org/10.1046/j.1469-8137.1997.00714.x

[29] Ruuska, S.A., Rebetzke, G.J., van Herwaarden, A.F., Richards, R.A., Fettel, N.A., Tabe, L. and Jenkins, C.D.L. (2006) Genotypic Variation in Water-Soluble Carbohydrate Accumulation in Wheat. Functional Plant Biology, 33, 799-809.
http://dx.doi.org/10.1071/FP06062