A comparative study of protein and free amino acid contents in some important ancient wheat lines
Main Article Content
Keywords
amino acid, ancient wheat, einkorn, emmer wheat, protein
Abstract
In this study, protein content and amino acid compositions of some selected ancient wheat lines (forty-nine emmer wheat (Triticum turgidum dicoccum) and thirty-six einkorn (Triticum monococcum L.) were determined to evaluate the nutritional quality of these two wheat species. The results were compared with three control cultivars of durum wheat (Triticum turgidum durum). Protein content was measured by a Dumas combustion method and amino acid profiles (threonine, lysine, arginine, histidine, aspartic acid, cysteine, glutamic acid, serine, proline, valine, methionine, tyrosine, leucine+isoleucine and phenylalanine) were analysed by a liquid chromatography tandem mass spectrometry. Protein contents of einkorn, emmer wheat lines and durum wheat cultivars were found to be 21.29±1.59, 17.35±2.49 and 16.93±1.76%, respectively. The essential amino acids and protein contents determined in the analysis were higher in einkorn lines than those of emmer wheat lines and control cultivars. In conclusion, the grain of einkorn lines can be selected as the most suitable raw material for human nutrition due to the quality of their protein and amino acid contents.
References
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Bonafaccia, G., Galli, V., Francisci, R., Mair, V., Skrabanja, V. and Kreft, I., 2000. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chemistry 68: 437-441.
Borghi, B., Castagna, R., Corbellini, M., Heun, M. and Salamini, F., 1996. Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chemistry 73: 208-214.
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Chang, S.K.C., 2010. Protein analysis, food analysis. Springer US, Boston, MA, USA, pp. 133-146.
Cunniff, P., 1995. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC, USA.
Food and Agriculture Organisation (FAO), 1990. Micronutrient assessment at the country level: an international study. FAO Soils Bulletin 63. FAO, Rome, Italy.
Gebruers, K., Dornez, E., Boros, D., Fra?, A., Dynkowska, W., Bed?, Z., Rakszegi, M., Delcour, J.A. and Courtin, C.M., 2008. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9740-9749.
Giambanelli, E., Ferioli, F., Koçaoglu, B., Jorjadze, M., Alexieva, I., Darbinyan, N. and D’Antuono, L.F., 2013. A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia. Journal of the Science of Food and Agriculture 93: 3490-3501.
Gurcan, K., Demirel, F., Tekin, M., Demirel, S. and Akar, T., 2017. Molecular and agro-morphological characterization of ancient wheat landraces of turkey. BMC Plant Biology 17: 171.
Hammer, K. and Perrino, P., 1984. Weitere Informationen über Farro (Triticum monococcum L.und T. dicoccon Schrank) in Süditalien. Die Kulturpflanze 32: 143-151.
Hejtmánková, K., Lachman, J., Hejtmánková, A., Pivec, V. and Janovská, D., 2010. Tocols of selected spring wheat (Triticum aestivum L.), einkorn wheat (Triticum monococcum L.) and wild emmer (Triticum dicoccum Schuebl [Schrank]) varieties. Food Chemistry 123: 1267-1274.
Hidalgo, A. and Brandolini, A., 2008. Protein, ash, lutein and tocols distribution in einkorn (Triticum monococcum L. subsp.monococcum) seed fractions. Food Chemistry 107: 444-448.
Hidalgo, A. and Brandolini, A., 2014. Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture 94: 601-612.
Hidalgo, A., Scuppa, S. and Brandolini, A., 2016. Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp. monococcum) and bread wheat (Triticum aestivum L.subsp. aestivum). LWT – Food Science and Technology 68: 541-548.
Hussain, A., Larsson, H., Olsson, M.E., Kuktaite, R., Grausgruber, H. and Johansson, E., 2012. Is organically produced wheat a source of tocopherols and tocotrienols for health food? Food Chemistry 132: 1789-1795.
Kaplan, M., Akar, T., Kamalak, A. and Bulut, S., 2014. Use of diploid and tetraploid hulled wheat genotypes for animal feeding. Turkish Journal of Agriculture & Forestry 38: 838-846.
Kivrak, I., Kivrak, S. and Harmandar, M., 2014. Free amino acid profiling in the giant puffball mushroom (Calvatia gigantea) using UPLC-MS/MS. Food Chemistry 158: 88-92.
Kling, J. and Merk, H.L., 2012. Introduction to the augmented experimental design webinar. Extention Plant Breeding and Genomics Webinar: 60430.
Konvalina Jr., P., Stehno, Z. and Moudrý, J., 2009. Amino acid compositon of emmer. Lucr?ri ?tiin?ifice 51.
Lachman, J., Hejtmánková, K. and Kotíková, Z., 2013. Tocols and carotenoids of einkorn, emmer and spring wheat varieties: selection for breeding and production. Journal of Cereal Science 57: 207-214.
Løje, H., Møller, B., Laustsen, A.M. and Hansen, Å., 2003. Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science 37: 231-240.
Mielke, H. and Rodemann, B., 2007. Der Dinkel, eine besondere Weizenart – Anbau, Pflanzenschutz, Ernte und Verarbeitung. Journal für Kulturpflanzen 59: 40-45.
Moudry, J., 1999. Productivity of spelt wheat (Triticum spelta L.) spike. Scienta Agriculturae Bohemica 30: 15-26.
Ranhotra, G.S., Gelroth, J.A., Glaser, B.K. and Lorenz, K.J., 1996. Nutrient composition of spelt wheat. Journal of Food Composition and Analysis 9: 81-84.
Rüegger, A., Und, H.W. and Nösberger, J., 1990. Die Ertragsbildung von Dinkel (Triticum spelta L.) und Weizen (Triticum aestivum L.) unter verschiedenen Umweltbedingungen im Freiland. Journal of Agronomy and Crop Science 164: 145-152.
Schmid, J.E., Winzeler, M. and Winzeler, H., 1994. Analysis of disease resistance and quality characters of F1 hybrids of crosses between wheat (Triticum aestivum) and spelt (Triticum spelta). Euphytica 75: 105-110.
Serpen, A., Gökmen, V., Karagöz, A. and Köksel, H., 2008. Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces. Journal of Agricultural and Food Chemistry 56: 7285-7292.
Shaheen, N., Islam, S., Munmun, S., Mohiduzzaman, Md. and Longvah, T., 2016. Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh. Food Chemistry 213: 83-89.
Shewry, P.R. and Hey, S., 2015. Do ‘ancient’ wheat species differ from modern bread wheat in their contents of bioactive components? Journal of Cereal Science 65: 236-243.
Shoup, F.K., Pomeranz, Y. and Deyoe, C.W., 1966. Amino acid composition of wheat varieties and flours varying widely in bread-making potentialities. Journal of Food Science 31: 94-101.
Shumoy, H. and Raes, K., 2017. Tef: the rising ancient cereal: what do we know about its nutritional and health benefits? Plant Foods for Human Nutrition 72: 335-344.
Strehlow, W., Hertzka, G. and Weuffen, W., 1991. The dietary properties of spelt in the treatment of chronic diseases. Proceedings of the Hohenheimer Dinkelkolloquium, Hohenheim, Germany, pp. 243-259.
Strehlow, W., Hertzka, G. and Weuffen, W., 1994. Aspetti nutrizionali. Le caratteristiche dietetiche del farro. Un cereale della salute, Potenza, Italy.
Troccoli, A. and Codianni, P., 2005. Appropriate seeding rate for einkorn, emmer, and spelt grown under rainfed condition in southern Italy. European Journal of Agronomy 22: 293-300.
Van Slageren, M.W., 1994. Wild wheats: a monograph of Aegilops L. and Amblyopyrum (Jaub and Spach) Eig (Poaceae). Wageningen Agricultural University Papers, No. 94-7. Wageningen UR, Wageningen, the Netherlands, 512 pp.
Vasal, S.K., 2004. The role of high lysine cereals in animal and human nutrition in Asia. Protein sources for the animal feed industry. FAO Animal Production and Health Proceedings: 167-183.
Zhao, F.J., Su, Y.H., Dunham, S.J., Rakszegi, M., Bedo, Z., McGrath, S.P. and Shewry, P.R., 2009. Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. Journal of Cereal Science 49: 290-295.
Anonymous, 2017. Official durum wheat registration trials under coastal areas of Turkey. TTSM, Ankara, Turkey. Available at: https://www.tarimorman.gov.tr/BUGEM/TTSM/Sayfalar/Detay.aspx?SayfaId=85.
Bonafaccia, G., Galli, V., Francisci, R., Mair, V., Skrabanja, V. and Kreft, I., 2000. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chemistry 68: 437-441.
Borghi, B., Castagna, R., Corbellini, M., Heun, M. and Salamini, F., 1996. Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chemistry 73: 208-214.
Brandolini, A. and Hidalgo, A., 2011. Einkorn (Triticum monococcum) flour and bread A2. In: Preedy, V.R., Watson, R.R. and Patel, V.B. (eds.) Flour and breads and their fortification in health and disease prevention. Academic Press, San Diego, CA, USA, pp. 79-88.
Chang, S.K.C., 2010. Protein analysis, food analysis. Springer US, Boston, MA, USA, pp. 133-146.
Cunniff, P., 1995. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC, USA.
Food and Agriculture Organisation (FAO), 1990. Micronutrient assessment at the country level: an international study. FAO Soils Bulletin 63. FAO, Rome, Italy.
Gebruers, K., Dornez, E., Boros, D., Fra?, A., Dynkowska, W., Bed?, Z., Rakszegi, M., Delcour, J.A. and Courtin, C.M., 2008. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9740-9749.
Giambanelli, E., Ferioli, F., Koçaoglu, B., Jorjadze, M., Alexieva, I., Darbinyan, N. and D’Antuono, L.F., 2013. A comparative study of bioactive compounds in primitive wheat populations from Italy, Turkey, Georgia, Bulgaria and Armenia. Journal of the Science of Food and Agriculture 93: 3490-3501.
Gurcan, K., Demirel, F., Tekin, M., Demirel, S. and Akar, T., 2017. Molecular and agro-morphological characterization of ancient wheat landraces of turkey. BMC Plant Biology 17: 171.
Hammer, K. and Perrino, P., 1984. Weitere Informationen über Farro (Triticum monococcum L.und T. dicoccon Schrank) in Süditalien. Die Kulturpflanze 32: 143-151.
Hejtmánková, K., Lachman, J., Hejtmánková, A., Pivec, V. and Janovská, D., 2010. Tocols of selected spring wheat (Triticum aestivum L.), einkorn wheat (Triticum monococcum L.) and wild emmer (Triticum dicoccum Schuebl [Schrank]) varieties. Food Chemistry 123: 1267-1274.
Hidalgo, A. and Brandolini, A., 2008. Protein, ash, lutein and tocols distribution in einkorn (Triticum monococcum L. subsp.monococcum) seed fractions. Food Chemistry 107: 444-448.
Hidalgo, A. and Brandolini, A., 2014. Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture 94: 601-612.
Hidalgo, A., Scuppa, S. and Brandolini, A., 2016. Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp. monococcum) and bread wheat (Triticum aestivum L.subsp. aestivum). LWT – Food Science and Technology 68: 541-548.
Hussain, A., Larsson, H., Olsson, M.E., Kuktaite, R., Grausgruber, H. and Johansson, E., 2012. Is organically produced wheat a source of tocopherols and tocotrienols for health food? Food Chemistry 132: 1789-1795.
Kaplan, M., Akar, T., Kamalak, A. and Bulut, S., 2014. Use of diploid and tetraploid hulled wheat genotypes for animal feeding. Turkish Journal of Agriculture & Forestry 38: 838-846.
Kivrak, I., Kivrak, S. and Harmandar, M., 2014. Free amino acid profiling in the giant puffball mushroom (Calvatia gigantea) using UPLC-MS/MS. Food Chemistry 158: 88-92.
Kling, J. and Merk, H.L., 2012. Introduction to the augmented experimental design webinar. Extention Plant Breeding and Genomics Webinar: 60430.
Konvalina Jr., P., Stehno, Z. and Moudrý, J., 2009. Amino acid compositon of emmer. Lucr?ri ?tiin?ifice 51.
Lachman, J., Hejtmánková, K. and Kotíková, Z., 2013. Tocols and carotenoids of einkorn, emmer and spring wheat varieties: selection for breeding and production. Journal of Cereal Science 57: 207-214.
Løje, H., Møller, B., Laustsen, A.M. and Hansen, Å., 2003. Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science 37: 231-240.
Mielke, H. and Rodemann, B., 2007. Der Dinkel, eine besondere Weizenart – Anbau, Pflanzenschutz, Ernte und Verarbeitung. Journal für Kulturpflanzen 59: 40-45.
Moudry, J., 1999. Productivity of spelt wheat (Triticum spelta L.) spike. Scienta Agriculturae Bohemica 30: 15-26.
Ranhotra, G.S., Gelroth, J.A., Glaser, B.K. and Lorenz, K.J., 1996. Nutrient composition of spelt wheat. Journal of Food Composition and Analysis 9: 81-84.
Rüegger, A., Und, H.W. and Nösberger, J., 1990. Die Ertragsbildung von Dinkel (Triticum spelta L.) und Weizen (Triticum aestivum L.) unter verschiedenen Umweltbedingungen im Freiland. Journal of Agronomy and Crop Science 164: 145-152.
Schmid, J.E., Winzeler, M. and Winzeler, H., 1994. Analysis of disease resistance and quality characters of F1 hybrids of crosses between wheat (Triticum aestivum) and spelt (Triticum spelta). Euphytica 75: 105-110.
Serpen, A., Gökmen, V., Karagöz, A. and Köksel, H., 2008. Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces. Journal of Agricultural and Food Chemistry 56: 7285-7292.
Shaheen, N., Islam, S., Munmun, S., Mohiduzzaman, Md. and Longvah, T., 2016. Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh. Food Chemistry 213: 83-89.
Shewry, P.R. and Hey, S., 2015. Do ‘ancient’ wheat species differ from modern bread wheat in their contents of bioactive components? Journal of Cereal Science 65: 236-243.
Shoup, F.K., Pomeranz, Y. and Deyoe, C.W., 1966. Amino acid composition of wheat varieties and flours varying widely in bread-making potentialities. Journal of Food Science 31: 94-101.
Shumoy, H. and Raes, K., 2017. Tef: the rising ancient cereal: what do we know about its nutritional and health benefits? Plant Foods for Human Nutrition 72: 335-344.
Strehlow, W., Hertzka, G. and Weuffen, W., 1991. The dietary properties of spelt in the treatment of chronic diseases. Proceedings of the Hohenheimer Dinkelkolloquium, Hohenheim, Germany, pp. 243-259.
Strehlow, W., Hertzka, G. and Weuffen, W., 1994. Aspetti nutrizionali. Le caratteristiche dietetiche del farro. Un cereale della salute, Potenza, Italy.
Troccoli, A. and Codianni, P., 2005. Appropriate seeding rate for einkorn, emmer, and spelt grown under rainfed condition in southern Italy. European Journal of Agronomy 22: 293-300.
Van Slageren, M.W., 1994. Wild wheats: a monograph of Aegilops L. and Amblyopyrum (Jaub and Spach) Eig (Poaceae). Wageningen Agricultural University Papers, No. 94-7. Wageningen UR, Wageningen, the Netherlands, 512 pp.
Vasal, S.K., 2004. The role of high lysine cereals in animal and human nutrition in Asia. Protein sources for the animal feed industry. FAO Animal Production and Health Proceedings: 167-183.
Zhao, F.J., Su, Y.H., Dunham, S.J., Rakszegi, M., Bedo, Z., McGrath, S.P. and Shewry, P.R., 2009. Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. Journal of Cereal Science 49: 290-295.
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Mar 5, 2019
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