An integrated project in the EU FP 6 program

Transcription

1 An integrated project in the EU FP 6 program AIMS: To improve the well-being, and reduce the risk of diseases related to the metabolic syndrome among European consumers by increasing their intake of healthy grain products. To exploit European grain, and/or new cereal-derived ingredients in the development of tailored products with improved health benefits. 43 Partners from 15 countries Industrial Platform of over 60 companies Total budget about 15m. More information: Co-ordinator : Kaisa Poutanen, VTT< Helsinki, Finland.

2 BJECTIVES FP

3 PRJECT STRUCTURES

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5 MDULE 2 CRP IMPRVEMENT AND BITECHNLGY TL KIT Leader: Peter Shewry, Rothamsted Research, UK WP 2.1 identify natural variation IMPRVED VARIETIES WP 2.2 generate new variation WP 2.3 develop omics technologies WP 2.4 biotechnology toolkit

6 WP 2.1 MDULE 2: Identification of natural sources of variation in bioactive compounds. Leader: Zoltan Bedo, Martonvasar, Hungary Diversity screen 150 wheats 50 other cereals grown at Martonvasar select 25 lines Impact of Environment 26 wheats and 5 ryes grown at 4 sites: UK, France, Hungary, Poland mill, grain and distribute wholemeal and white flour samples for analysis

7 MDULE 2 Diversity screen of lines grown at Martonvasar in 2004/5 Western Europe France, UK, Netherlands West-Central Europe Germany, Austria, Switzerland, Czech Republic, Poland South Europe Italy, Bulgaria, Serbia, Croatia South Continental Europe Hungary, Romania Steppe Russia, Ukraine Bread wheat lines Americas USA, Canada, Mexico, Argentina Asia, Near East, Australia China, Korea, Australia, Turkey 34 lines 22 lines 28 lines 14 lines 13 lines 30 lines 15 lines ther cereals Durum wheat 10 lines Barley 12 lines Rye 17 lines at 7 lines Spelt 9 lines T. monococcum 5 lines T. dicoccum 5 lines

8 MDULE 2: Partners Grain improvement and biotechnology toolkit UK: Peter Shewry, Jane Ward, Huw Jones (RRes) Clare Mills Geraldine Toole (IFR) Belgium: Christophe Courtin (Leuven) Sweden: Per Åman (SLU) Finland: Vieno Piironen, Anna-Maija Lampi (Helsinki) Denmark: Birte Svensson (DTU) France: Gilles Charmet, Gerard Branlard, Luc Saulnier (INRA) Hungary: Zoltan Bedo, Mariann Rakszegi (Martonvasar) András Salgó (BUTE) Italy: Domenico Lafiandra (Viterbo) Poland: Danuta Boros (IHAR) Bulgaria: Ivelin Rizov, Atanas Atanassov, Marina Vlahova (ABI) WP leaders are shown in bold

9 MDULE 2: Diversity of phytochemicals PHENLICS/LIGNANS GC-MS LC-MS Rothamsted/BUTE ALKYLRESRCINLS GC-MS SLU Swedish University of Agricultural Sciences STERLS/TCLS GC-MS LC-MS Helsinki FLATE Microbiological/HPLC Helsinki SPATIAL DISTRIBUTIN phenolics/ax FT-IR microscopy Raman microscopy Immunochemistry IFR/INRA STARCH enzymatic/megazyme Tuscia/IHAR FIBRE AX total WE/WU β-glucan GC enzymatic/megazyme xylanase Fingerprinting Leuven/INRA/IHAR XYLANASES/INHIBITRS enzymatic/megazyme Leuven

10 MDULE 2: BIACTIVE CMPNENTS F CEREAL GRAINS: Alkylresorcinols Alkylresorcinols are phenolic lipids located in the outer part of the grain AR are reported to be antioxidants and have also been shown to have anticancer activity. C23:0 C23:0 C25:0 C25:0 C17:0 C17:0 C19:0 C19:0 C21:0 C21:0

11 MDULE 2: Analysis Results of Alkylresorcinols in Winter Wheats: Total AR concentrations Concentration (μg/g) Top 25 Lines Range of Total ARs In 130 different winter wheats Max = 677 μg/g Min = μg/g 0.0 C23:0 C23:0 C25:0 C25:0 C17:0 C17:0 C19:0 C19:0 The proportions of ARs with different chain lengths have also been measured for each line C21:0 C21:0

12 MDULE 2: BIACTIVE CMPNENTS F CEREAL GRAINS: FLIC ACID AND DERIVATIVES H 2 N N N H N N N H Folic acid H NH H Folic acid, or its naturally occurring form folate, is considered as a potentially health-protecting compound in the human diet. H 2 N N N H R' N N H Tetrahydrofolic acid and its derivatives R'' N H NH NH H H n Increased consumption of folate may be beneficial for human health, by preventing spina bifida in newborns, and age- related diseases such as coronary heart diseases, colon cancer and dementia.

13 MDULE 2: BIACTIVE CMPNENTS F CEREAL GRAINS: TCLS H R'' R' CH CH 3 3 CH 3 CH 3 CH 3 CH 3 Tocopherols Tocotrienols and Tocopherols (Tocols) These compounds reduce the production of LDL cholesterol (bad cholesterol) and are natural antioxidants. H R'' R' CH CH 3 3 CH 3 CH 3 CH 3 CH 3 Tocotrienols Antioxidants help to neutralize free radicals (problematic oxygen cells), which may reduce our risk of cancer and heart disease.

14 MDULE 2: Analysis: Results of folate and tocols in winter wheats Total Folate in Winter Wheats Total Tocols in Winter Wheats 677 ng/g HGW μg/g HGW ng/g HGW μg/g HGW9 For the tocol analysis, the % of trienol compounds has also been determined for each line

15 MDULE 2: Analysis: Results of folate and tocols in all cereal lines Folates Tocols 80.0 Average Min Max Average Min Max µg/g FW ng/g FW at Monococcum & Dicoccum Spelt Rye Barley Durum wheat Spring wheat Winter wheat at at Monococcum & Dicoccum Mono-& dicoccu m Spelt Rye Sp elt Barley Ry e Bar ley Durum wheat Spring wheat Du ru m Winter wheat Spr ing wh eat Wi nte r wh eat

16 MDULE 2: BIACTIVE CMPNENTS F CEREAL GRAINS: PLANT STERLS, STANLS AND DERIVATIVES H CH 3 H Sitosterol Certain foods with high levels of plant sterols are considered to be heart healthy because they partially block absorption of cholesterol, thereby reducing levels of cholesterol. C C C Sitostanyl ferulate C Sitosteryl oleate H CH 2 H H H Sitosteryl glucoside

17 MDULE 2: Analysis: Results of sterols in winter wheats and other cereals Total Sterols in Winter Wheats 846 mg/g HGW HGW Total plant sterols in different lines µg/g Average Min Max µg/g FW mg/g HGW 35 HGW35 0 Winter wheat Spring wheat Barley Spelt Mono-coccum Di-coccum

18 MDULE 2: BIACTIVE CMPNENTS F CEREAL GRAINS: Phenolics Wheat phenolics, mainly found in the bran are made up of different types of compounds: free, soluble conjugates and bound phenolics. These antioxidants help to neutralize free radicals (problematic oxygen cells), which may reduce our risk of cancer and heart disease.

19 MDULE 2: Proportions of different phenolic acids in different extractions of the BISCAY winter wheat line Soluble conjugated phenolics Free phenolic acids 4-Hydroxybenzoic acid vanillic acid syringic acid syringaldehyde 2,4-dihydroxybenzoic acid sinapic acid ferulic acid p-coumaric acid 2-hydroxycinnamic acid Bound phenolics are believed to contribute around 80% of the total antioxidant activity. Adom et al, J Agric Food Chem, 200 Bound phenolics

20 MDULE 2: Analysis of variation of total phenolic compounds across winter wheat lines Concentration of Total Phenolic Compounds (micrograms/gram) Winter wheat samples Range of variation: highest : HGW16, 1039 μg/g; lowest :HGW96, 286 μg/g 26.6μg/g HGW μg/g HGW1 781μg/g HGW μg/g HGW94 71μg/g HGW μg/g HGW129 Total free phenolic acids Total conjugated phenolics Total bound phenolics

21 MDULE 2: Concentration range (µg/g) of total phenolics in different cereals Winter wheat µg/g (HGW96) µg/g (HGW16) Spring wheat µg/g (HGS6) µg/g (HGS4) Durum wheat µg/g (HGD6) 963.0µg/g (HGD1) Barley µg/g (HGB7) µg/g (HGB1) Spelt µg/g (HGST2) µg/g (HGST5) Monococcum µg/g (HGWD2) µg/g (HGWD8) and Dicoccum at µg/g (HG4) 819.5µg/g (HG1) Rye µg/g (HGR8) 987.1µg/g (HGR6) Concentrartion (μg/g) Winter Wheat Spring Wheat Durum Wheat Barley Spelt Mono & Di at Rye Concentrations of individual phenolics of all classes are also available for all cereal lines

22 MDULE 2: Example sheet from database showing results page and ranking

23 The wheat grain MDULE 2: FRACTIN % TTAL GRAIN CNTAINS BRAN * Protein (20%), lipids Includes ALEURNE LAYER 7-10 (3%), fibre* (5-6%), minerals (K, Mg, Ca, Fe, Mn, Ze, mainly as phytate), vitamins (inc folate, tocols) and other phytochemicals GERM (embryo) Proteins (20-25%), lipids (15-20%), vitamins and minerals * also includes pericarp, testa and nucellar layer STARCHY ENDSPERM = white flour Proteins ** (10-12%), starch (65-75%), fibre * (2-3%) ** approx half is gluten protein *** Fibre comprises approximately 65-70% arabinoxylan, 20-25% (1-3,1-4)-β-glucan, 2-4% cellulose

24 MDULE 2: Selection of lines to take into the GxE study: assigning rankings for each analysis Results from each analysis (and for each cereal) were sorted from high to low The data were divided into five groups Lines were assigned a ranking according to their position in the list A ranking of 1 was given to high lines and a ranking of 5 to low lines This procedure was applied to the following measurements:- PHYTCHEMICALS DIETARY FIBRE Tocols Flour AX Sterols Flour WE-AX Alkylresorcinols Total Bran AX Folate phytochemical Bran WE-AX Free phenolics ranking Bran yield Total phenolics Total dietary fibre Summing all the individual rankings gave an overall ranking For the winter wheats, overall rankings ranged from 34 (high) to 68 (low)

25 MDULE 2: Partners Grain improvement and biotechnology toolkit Racot, Poland Bury St Edmunds, UK Single 10m 2 plots on each site Clermont Ferrand, France Expected yield 3 to 5 kg/site 24 winter wheats 2 spring wheats 5 ryes Martonvasar, Hungary

26 Minerals in the HEALTHGRAIN Diversity Screen: 130 winter wheats Fe mg/kg Zn mg/kg Min Max Mean