CEREAL GRAINS PRODUCTS AND INGREDIENTS â¿¿ OPPORTUNITIES FOR FUTURE FOOD AND FEED ADDITIVES

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1016155
• Project Start Date: Oct 1, 2018
• Project End Date: Sep 30, 2023
• Program Code: [(N/A)]- (N/A)

Recipient Organization
OKLAHOMA STATE UNIVERSITY
(N/A)
STILLWATER,OK 74078

Performing Department
Biochemistry & Molecular Biology

Non Technical Summary
This research project will address needs of production agriculture, food science, and food security by identifying native, ancient and heirloom seeds that need to be preserved for biodiversity, cultural and economical purposes. The seeds saved by previous generations have genetic pools that if not preserved and if the seeds are not used, they will be lost. Seed biodiversity is needed for the future generations and activities related to seed biodiversity will support agricultural activities in particular in rural and Native communities.The properties of cereals and other grains will be studied with special interest in key markers of quality during processing and nutritional value.The research will also investigate new probiotics sourced from fermented grain products such as sourdough. The need of probiotics with specific desirable properties could assist in increasing digestibility of nutrients in animal ratios. They could also maintain a healthy gut by controlling the type and number of microorganisms in farm animals.

Animal Health Component

100%

Research Effort Categories

Basic

(N/A)

Applied

100%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
502	5010	1000	70%
502	5010	1010	30%

Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
5010 - Food;

Field Of Science
1010 - Nutrition and metabolism; 1000 - Biochemistry and biophysics;

Keywords

native seeds

native corn

ancient grains

cereal grains

probiotics

corn

wheat

Goals / Objectives
Investigate the changes between old and new wheat cultivars by investigating wheat proteins related to celiac disease and possible changes in gluten proteins and their functionality during 100 years of wheat breedingStudy rheological and sensorial properties of cereal and non-cereal grains and compounds that can potentially improve nutritional value and reduction of sodium in baked productsInvestigate properties, composition and value added activities to native, heirloom and ancient grains; collaborate with Native Nations and other groups in the revival of native/ancient crops including the preservation of native seeds movement by providing educational, extension and technical support.Study probiotics sourced from fermented cereal grain products that might have competitive inhibition of pathogenic microorganisms and assist in the modulation of beneficial microflora of a healthy gut.

Project Methods
Objective 1) Investigate the changes between old and new wheat cultivars by addressing the question associated with wheat proteins related to celiac disease and possible changes in gluten proteins and their functionality during 100 years of wheat breedingThis objective will be done in collaboration with Dr. Brett Carver, OSU wheat breeder (Department of Plant & Soil Sciences). The aim is to investigate the changes between old and new wheat cultivars to identify differences in wheat proteins antigenicity related to celiac disease. We will also investigate changes in gluten proteins and their functionality during 100 years of wheat breeding.The study will start identifying the presence of the most toxic immunogenic peptides that are involved in celiac disease. A set of 62 wheat varieties grown in duplicate on three locations will be used to compare old varieties of wheat with modern wheat varieties representing 100 years of wheat improvement. The set of samples will be grown in three consecutive growing years. The commercial monoclonal antibodies against IgA will be used to detect the most toxic immunogenic peptides (33er peptide) recognized in most laboratories to determine their presence by a sandwich enzyme-linked immunosorbent assay (ELISA) AgraQuant Gluten G12 (Romer Labs. UK Ltd., Cheshire, UK) based on AACCI Approved Method 38.52.01. The range of detection of the method is 4-200 ppm. In addition to comparing the changes in immunogenicity, the project will study change in total protein content in wet gluten which it will illustrate possible changes in the proteins responsible for the viscoelastic properties of the dough. Elastic recovery of gluten will be analyzed in the same set of wheat varieties mentioned above and it will illustrate changes in the performance of the gluten proteins to recover after large deformations. In previous work, the use of small and large stresses were used to understand differences in the structures formed and their response to deformations. In this project we will use both dough and wet gluten to understand the influence of all the components present in dough systems. Wet gluten will be extracted using AACCI Approved Method 38.12.02. Elastic Recovery of wet gluten will be analyzed following the method of Chapman and collaborators (Chapman, Mulvaney, Chinnaswamy, Rayas-Duarte, & Allvin, 2012) using a Perten Centrifuge 2015 at 6000 rpm for one min (Perten Instruments AB, Huddinge, Sweden). A compression-recovery test was performed using a Gluten CORE Analyzer (Perten Instruments AB, Huddinge, Sweden) the parameters of the test were 5 s of compression phase (8 N) and a 55 s for recovery phase. The elastic recoverability (reported as degree of elastic recovery in percentage, DE) of gluten was recorded by measuring the gluten height.Objective 2. Study effects on rheological and sensorial properties of cereal and non-cereal grain products and compounds that can potentially improve the nutritional value and reduction of sodium in baked productsRheological properties will be evaluated in dough and wet gluten isolated from the dough as appropriate. Two main fundamental tests, creep-recovery and a compression-recovery (Hernández-Estrada, Figueroa Carenas, Rayas-Duarte, & Peña, 2012; Hernández-Estrada, Rayas-Duarte, & Figueroa Cárdenas, 2016), as well as empirical tests used by the milling and bakery industry will be used as reported in the literature (AACCI Approved Methods). Sensory evaluation methodology will include descriptive analysis with trained panelists and consumer acceptance tests with untrained panelists using approved methods. The above mentioned analyses will be used to determine effects of treatments, formulation development and/or addition of food ingredients with bioactive components or other ingredients that confer value added for different functionality purposes including improvement of shelf life or nutritional value of baked products. Objective 3. Collaborate with Native Nations in the revival of native crops (flint, flour and popcorn) including the preservation of native seeds movement by providing educational, extension and technical supportIn this objective specific parameters that evaluate desired quality attributes will be used for describing the genetic variation of native corn from Native tribes in Oklahoma. Specific tests using AACCI Approved Methods and literature methodology include physicochemical properties of the kernels and their performance in specific processes mainly milling yield of cornmeal and lime treatment hominy used in the traditional dishes. Correlations of physicochemical characteristics with performance in end products such as cornmeal and hominy will also be investigated. One of the most important characteristic of native corn is color (L*a*b* color space) and it has been used in preservations programs to separate the phenotypical changes occurred. Other properties that will be evaluated include specific weight/density, kernel size and kernel weight, endosperm texture, chemical composition (protein and oil), iron and zinc content. Iron and zinc analyses will be done in a fee for service laboratory. Objective 4. Study probiotics isolated from cereal grain products that might have competitive inhibition of pathogenic microorganisms and assist in the modulation of beneficial microflora of a healthy gutThis objective includes the continuation of previous work involving on the evaluation of potential probiotics with potential industrial uses. A selected set of OSU strains isolated from fermented grains such as sourdough production (spontaneous fermentation) of whole meal samples were selected for specific enzymatic activity that will benefit the utilization of nutrients from the diet of the animal model selected (broilers) as well for their competitive inhibition of human and animal pathogens (E. coli and Salmonella). In the second phase of this project, the selected group of strains will be used in in vivo challenge studies using the broiler model. The basic study will include a control group (with and without challenge); treatment 1 will be the group receiving a probiotic mixture of 108 colony forming units per gram of feed and no challenge; and treatment 2 will receive the probiotic mixture identical as treatment 1 plus the challenge doses of a cocktail containing both E. coli and Salmonella.The studies will be performed in collaboration with Dr. Li Maria Ma of the Department of Plant Pathology and the National Institute for Microbial Forensics and Food and Agricultural Biosecurity as well as with a team of veterinary researchers at the University of Arkansas-Fayetteville. Details of the studies under this objective will be deliberated with our collaborators, specifically the veterinarian who will determine the concentration of the microorganisms in the challenged groups.The screening of new microorganisms with valuable properties will also continue during this project in collaboration with researchers from Mexico and with whom the PI has extensive collaboration. The shared objectives are the identification of microorganisms that can be used as probiotics to improve the utilization of nutrients in the animal feed.

Progress 10/01/19 to 09/30/20

Outputs
Target Audience:Cereal and food chemistry professionals related to the industry, technologists, technicians, graduate and undergraduate students, grain producers, and the processing industry. National and international audiences in the described expertise. Pawnee Nation community residing in Pawnee, OK, and within a 300-mile radius. Pawnee Nation College staff and students, college and K-12 students, Pawnee County residents, and other tribal members from adjacent counties in rural Oklahoma. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Training of undergraduate and graduate students and post-doctoral personnel has resulted in improved knowledge of food and cereal science as well as microbiological techniques. Training of 2-year degree and 4-year degree students have received training on community gardening, food preservation, food sovereignty, food security, and food safety. Training on preserving native seeds was developed in collaboration with Pawnee Nation College. How have the results been disseminated to communities of interest?Research results have been delivered to technical personal that work in the industry, grain growers, academia, and the community. Workshops and presentations have been delivered to several audiences ranging from scientists in polymer rheology, cereal chemists, international conference audiences with an interest in natural resources and food, small rural communities, two-year and four-year colleges, K-12 students, intergenerational audiences, and the community at large. What do you plan to do during the next reporting period to accomplish the goals?Develop technical, scientific, and hands-on experiences in cereal and other grains to deliver to a wide audience from academia, growers, technical personnel, and the community. Outreach to rural communities and small farmers with workshops and STEM training. Expand studies on gluten properties, non-gluten systems, and by-products with bioactive components on their performance in baked products.

Impacts
What was accomplished under these goals? 1. Investigate possible changes between old and new wheat cultivars. 1a. As a collaborator with the research group directed by Dr. Brett Carver, wheat breeder at Oklahoma State University, one study was completed and the findings were published in a major international cereal journal. The research compared yield improvement of six generations (breeding cycles) of U.S. bread wheat genotypes in a span of 100 years. The major findings on grain yield and kernel size showed increases in the breeding cycles, whereas wheat protein content decreased by 1.1g/100g. However, dough strength pertinent to bread baking showed improvement despite lower protein content. A novel method of directly testing gluten elasticity via the compression-recovery test indicated a general increase in gluten strength, whereas the ratio of total polymeric to total monomeric proteins remained stable. There was no change in the levels of gluten regions within a key peptide considered immunotoxic. An increase of the total fructans in milled and whole flours correlated with the increase in grain yield potential. This study revealed the unanticipated rise in fructans implicating potentially new dietary concerns. Thus, total fructans most likely are followed by more research and discussion in different scientific fields. 2. Study rheological and sensorial properties in baking products with reduced sodium and compounds that can potentially improve nutritional value and reduction of sodium in baked products 2a. Experimental studies were completed on the effect of lower sodium salts on the development of gluten and deformation (rheological) properties of gluten and dough. A manuscript draft is in progress. 3. Investigate properties, composition, and value-added activities of native, heirloom, and ancient grains. 3a. Stablished collaborative efforts with small producers in rural areas with a special interest in native seeds and heirloom seed preservation efforts. Organized workshops with specific topics of interest to small producers highlighting food safety and food security. This study is in progress. 4. Study probiotics sourced from fermented cereal grain products that might have competitive inhibition of pathogenic microorganisms and assist in the modulation of beneficial microflora of a healthy gut. 4b. two hundred endospore-forming bacteria isolates were recovered from sourdough and the gastrointestinal tract (GIT) of young broiler chicks. Based on the production of a series of exoenzymes and survivability under stress conditions similar to those in the poultry GIT, 42 isolates were selected and identified by 16S rRNA gene sequencing. Seven strains with a profile of high enzymatic activities were further evaluated for sporulation efficiency, biofilm formation, compatibility among themselves (Bacillus spp.), and antagonistic effects against three bacteria pathogenic to poultry and humans: Enterococcus cecorum, Salmonella enterica, and Shiga-toxin-producing Escherichia coli. The strains from sourdough were identified as Bacillus amyloliquefaciens whereas the ones from the chicks' GIT were Bacillus subtilis. These strains demonstrated remarkable potential as probiotics for poultry.

Publications

• Type: Journal Articles Status: Published Year Published: 2020 Citation: Prommachart, R., Belem, T. S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., & Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Science, 164.01 Jun 2020. doi:10.1016/j.meatsci.2020.108091
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Chompoorat, P., Kantanet, N., Hern�ndez Estrada, Z. J., & Rayas-Duarte, P. (2020). Physical and dynamic oscillatory shear properties of gluten-free red kidney bean batter and cupcakes affected by rice flour addition. Foods, 9(5). doi:10.3390/foods9050616
• Type: Journal Articles Status: Published Year Published: 2020 Citation: Van der Laan, L., Goad, C. L., Tilley, M., Davila-El Rassi, G., Blakey, A. M., Rayas-Duarte, P., Hunger, R. M., de Oliveira Silva, A., & Carver, B. F. (2020). Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat. Journal of Cereal Science, 93. doi:10.1016/j.jcs.2020.102986
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Chompoorat, P., Hern�ndez Estrada, Z.J., Noiwan, D., Rayas-Duarte, P. 2019. Modeling viscoelastic properties of gluten-free red kidney bean noodle. International Conference on Sustainable Agriculture, Food and Energy (SAFE 2019), Phuket, Thailand. October 20, 2019. Oral presentation.
• Type: Other Status: Published Year Published: 2019 Citation: Figueroa-C�rdenas, J. D. D., Hern�ndez-Estrada, Z. J., Rayas-Duarte, P., Escalante Aburto, A., Ponce-Garc�a, N., Simsek, S. (2019). Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. In C. Guzman (Ed.), LACC/IGW. 13th International Gluten Workshop Proceedings (pp. 41). C�rdoba: UCOPress (Cordoba University Press). ISBN digital 978-84-9927-493-5. Published 2 December 2019.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Mariscal-Moreno, R. M., Figueroa-C�rdenas, J. D. D., Santiago-Ramos, D., & Rayas-Duarte, P. (2019). Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas. International Journal of Food Science and Technology, 54(5), 1651-1657. doi:10.1111/ijfs.14040

Progress 10/01/18 to 09/30/19

Outputs
Target Audience:The public at large, cereal industry, food industry, graduate and undergraduate students, post-doctoral personnel, peer scientists. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?2-year degree and 4-year degree students have received training on community gardening, food preservation, food sovereignty, food security, and food safety. Training on preserving native seeds was developed in collaboration with Pawnee Nation College. How have the results been disseminated to communities of interest?Workshops and presentations have been delivered to several audiences ranging from scientists in polymer rheology, cereal chemists, international conference audiences with an interest in natural resources and food, small rural communities, two-year and four-year colleges, K-12 students, intergenerational audiences and community at large. What do you plan to do during the next reporting period to accomplish the goals?Develop technical, scientific, and hands-on experiences in cereal grains and in communitygardens as well as small farmers. Continue the studies on gluten properties as well as non-gluten bake products.

Impacts
What was accomplished under these goals? 1. Investigate possible changes between old and new wheat cultivars Completed a study of the elastic recovery of gluten from six breeding cycles of wheat cultivars representing one hundred years of breeding. This activity was made in collaboration with Dr. Brett Carver, wheat breeder at Oklahoma State University. The study used a compression step followed by a recovery step and measured the change in height of the gluten mass. The test is a measure of gluten strength. The strength values were compared with markers of quality traditionally followed during breeding improvement. The values of gluten recovery accurately identified the variations of strength in the genetic pool analyzed and which was traditionally and indirectly determined by a dough mixing test. The new method of compression-recovery offers many advantages over the mixing method specifically by measuring directly the gluten elasticity.A manuscript is in preparation to report the findings. 2. Study rheological and sensorial properties in baking products with reduced sodium and compounds that can potentially improve nutritional value and reduction of sodium in baked products Completed 50% of the experimental studies on the effect of lower sodium salts on the development of gluten and deformation (rheological) properties of gluten and dough. This study is in progress. 3. Investigate properties, composition and value-added activities of native, heirloom and ancient grains. Established collaborative efforts with small producers in rural areas with a special interest in native seeds and heirloom seed preservation efforts. Organized workshops with specific topics of interest to small producers highlighting food safety and food security. This study is in progress. 4.Study probiotics sourced from fermented cereal grain products that might have competitive inhibition of pathogenic microorganisms and assist in the modulation of beneficial microflora of a healthy gut. Isolated and identified at least twelve strains from Bacillus spp. with high levels of four enzymes of interest for potential use as competitive inhibitors of pathogens commonly found in poultry. This study is in progress.

Publications

• Type: Journal Articles Status: Published Year Published: 2018 Citation: Chompoorat, P., Hernandez-Estrada, Z.J., Mulvaney, S.J., Payton, M.E., Lavine, B.K., Fasasi, A., Rayas-Duarte, P. 2018. Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression. LWT Food Science and Technology. Accepted on 8/17/2018. Final version published on line 8/28/2018. Printed article assigned for Volume 98, December 2018, Pages 197-203.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Chompoorat, P., Rayas-Duarte, P., Hern�ndez-Estrada, Z. J., Phetcharat, C., Khamsee, Y. 2018. Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality. Journal of Food Science and Technology. 55(12): 49374944
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Moreno, R.M., Figueroa-C�rdenas, J. D., Santiago-Ramos, D., and Rayas-Duarte, P. 2019. Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas. International Journal of Food Science & Technology 54(5):1651-1657.
• Type: Journal Articles Status: Published Year Published: 2018 Citation: Montagner Souza, T., Zavariz de Miranda, M., Mateus Prando, A., Tilley, M., Payton, M.E., Rayas-Duarte, P. 2019. Gluten viscoelasticity: Rapid method for classification of soft-like wheat genotypes. Cereal Chemistry 96 (2), 167-181
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Shakya, K., Rayas-Duarte, P., Hernandez, Z., Gamagedara, S., Bhargava, K. 2019. Gluten free tortillas of finger millet (Eleusine coracana) fortified with chickpea (Cicer arietinum). Adv Food Technol Nutr Sci Open J. 5(1): 19-25.
• Type: Journal Articles Status: Published Year Published: 2019 Citation: Penaloza-Vazquez, A., Li, L.M., Rayas-Duarte, P. 2019. Isolation and characterization of Bacillus spp. strains as potential probiotics for poultry. Canadian Journal of Microbiology 65(10):762-774.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Hernandez-Estrada, Z. J., Rayas-Duarte, P., Figueroa Cardenas, J. D. 2018. Creep recovery test: Comparison between dough and wet gluten and its relationship with the breadmaking quality of wheat. Oral presentation at the 2018 AACC International meeting, Cereals & Grains 18, London, UK, October 21-23, 2018.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Chompoorat, P., Hernandez-Estrada, Z.J. and Rayas-Duarte, P. 2018. Gluten free wonton dough wrapper with red kidney bean flour: shear and axial compression strain analyses. Poster presentation at the 2018 AACC International meeting, Cereals & Grains 18, London, UK, October 21-23, 2018.
• Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: Chompoorat, P., Rayas-Duarte, P. and Mulvaney, S. 2018. Evaluation of mechanical properties of gluten subjected to heat treatment. Oral presentation at the 2018 AACC International meeting, Cereals & Grains 18, London, UK, October 21-23, 2018.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Chompoorat, P. and Rayas-Duarte, P. 2019. Rheological Characteristics in Relation to Consumer Perception of Alua, Gluten-Free Soft Starchy Candy with Mixture of Gluten-Free Flour and Gum. Oral presentation at the Fourth Biennial CAMANAVA Studies International Conference on Quality Education for Sustainable Development, February 8-10, 2019, University of the East, Caloocan City, Philippines.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Bhargava, K., Akbaran, M., Hernandez Estrada, Z.J, Rayas-Duarte, P., Gamagedara, S., Dossey, A. T. 2019. Fortification of Defatted Mealworm Powder in Bread and Functional Properties of Flour. Oral presentation at the Institute of Food Technologist, IFT 19-Feed your Future, Annual Meeting, June 2-5, 2019, New Orleans, LA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rayas-Duarte, P. 2019. Invited keynote speaker. Mechanical properties affected by composition of proteins and starch in wheat dough systems: Relationship to breadmaking quality. The 5th FANRs International Conference of Food Agriculture and Natural Resources. Universitas Khairun, Ternate, North Maluku, Indonesia, September 17  19, 2019. http://fanres.org/web/ http://fanres.org/web/wp-content/uploads/2019/09/IC-FANRes-2019-%E2%80%93-Tentative-Program-Schedule.pdf and http://fanres.org/web/schedule-fanres/
• Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Rayas-Duarte, P. 2019. Invited Speaker. Strategies for Product Innovation, Universitas Mataram, Mataram, West Nusa Tenggara, Indonesia, Faculty of Food Technology and Agro-Industry. September 20, 2019.
• Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Rayas-Duarte, P., Hernandez Estrada, Z.J. 2019. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat. Oral presentation, North America Thermal Analysis Society (NATAS) Conference, August 5-9, 2019, Newport, RI.
• Type: Conference Papers and Presentations Status: Other Year Published: 2018 Citation: Rayas-Duarte, P. 2018. Invited keynote speaker. Gluten: Intriguing biopolymer through the looking glass, Colloquium of Advances of Food Products Research. Celebration of 40th Anniversary of DIPA (Department of Food Products Research), University of Sonora, Mexico. Hermosillo, Sonora, Mexico, October 29-31, 2018.
• Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Rayas-Duarte, P. 2019. Invited Speaker. Scientific Journal Writing Skills: Lessons Learned. Universitas Jember, Jember, East Java, Indonesia. September 23, 2019.
• Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Rayas-Duarte, P. 2019. Invited Speaker. Probiotic for Humans and Animal Production, Universitas Jember, Jember, East Java, Indonesia. September 24, 2019.
• Type: Conference Papers and Presentations Status: Other Year Published: 2019 Citation: Rayas-Duarte, P. 2019. Invited Speaker. Local and Global Approaches to Product Innovation, Universitas of Muhammadiyah, Jember, East Java, Indonesia. September 25, 2019.
• Type: Other Status: Published Year Published: 2018 Citation: Figueroa C�rdenas, J.D., Hern�ndez-Estrada, Z.E., Rayas-Duarte, P., Escalante-Aburto, A., Ponce-Garc�a, N., Simsek, S. 2018. Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality. LACC/IGW 13th International Gluten Workshop Proceedings. Pages 41-44. UCO Press, Cordoba University Press, Cordoba, Spain.