Improving the benefits of wheat as a source of dietary fibre

P.R. Shewry; L. Saulnier; F. Guillon; K. Gebruers; C. Courtin; J. Delcour; G. Toole; D. Boros; J. Salse; C. Ravel; E.N.C. Mills; J.L. Ward; G. Charmet

Improving the benefits of wheat as a source of dietary fibre

In: Dietary fibre: new frontiers for food and health

Authors:

P.R. Shewry

P.R. Shewry ¹Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom; peter.shewry@bbsrc.ac.uk

Search for other papers by P.R. Shewry in
Current site
Google Scholar
PubMed

L. Saulnier

L. Saulnier ²INRA, Biopolymères, Interactions, Assemblage, Rue de la Géraudière, BP 71627, 44316 Nantes, France

Search for other papers by L. Saulnier in
Current site
Google Scholar
PubMed

F. Guillon

F. Guillon ²INRA, Biopolymères, Interactions, Assemblage, Rue de la Géraudière, BP 71627, 44316 Nantes, France

Search for other papers by F. Guillon in
Current site
Google Scholar
PubMed

K. Gebruers

K. Gebruers ³Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium

Search for other papers by K. Gebruers in
Current site
Google Scholar
PubMed

C. Courtin

C. Courtin ³Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium

Search for other papers by C. Courtin in
Current site
Google Scholar
PubMed

J. Delcour

J. Delcour ⁴IFR, Norwich Researchs Park, Colney, Norwich NR4 7UA, United Kingdom

Search for other papers by J. Delcour in
Current site
Google Scholar
PubMed

G. Toole

G. Toole ⁴IFR, Norwich Researchs Park, Colney, Norwich NR4 7UA, United Kingdom

Search for other papers by G. Toole in
Current site
Google Scholar
PubMed

D. Boros

D. Boros ⁵Laboratory of Nutritional Evaluation of Plant Materials, Institute of Plant Breeding and Acclimatization, 05-870 Radzikow, Blonie, Poland

Search for other papers by D. Boros in
Current site
Google Scholar
PubMed

J. Salse

J. Salse ⁶INRA, UMR ASP, 234 Avenue du Brézte, 63039 Clermont-Ferrand, France

Search for other papers by J. Salse in
Current site
Google Scholar
PubMed

C. Ravel

C. Ravel ⁶INRA, UMR ASP, 234 Avenue du Brézte, 63039 Clermont-Ferrand, France

Search for other papers by C. Ravel in
Current site
Google Scholar
PubMed

E.N.C. Mills

E.N.C. Mills ⁶INRA, UMR ASP, 234 Avenue du Brézte, 63039 Clermont-Ferrand, France

Search for other papers by E.N.C. Mills in
Current site
Google Scholar
PubMed

J.L. Ward

J.L. Ward ¹Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom; peter.shewry@bbsrc.ac.uk

Search for other papers by J.L. Ward in
Current site
Google Scholar
PubMed

, and

G. Charmet

G. Charmet

Search for other papers by G. Charmet in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 63–78

DOI:: https://doi.org/10.3920/978-90-8686-692-2_006

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Wheat is a major source of fibre in the human diet; the major component being arabinoxylan (AX) which accounts for about 20% and 2% of the dry weight of bran and white flour fractions, respectively. Approximately 25% of the AX in flour is water-soluble, whereas most of that in bran is insoluble. Apart from its intrinsic health benefits, AX, and particularly insoluble AX, also contains high levels of bound phenolic acids (principally ferulic acid) which may have health benefits when released by fermentation in the colon. Work in the HEALTHGRAIN programme has identified substantial variation in the contents of dietary fibre components in wheat genotypes and is determining the genetic control of AX synthesis in order to establish molecular markers for use in plant breeding. Detailed analysis of AX amount and composition across the wheat endosperm has shown the existence of gradients which can be exploited to produce mill streams with defined health benefits.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086866922/BP000006.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	223	82	14
Full Text Views	6	1	0
PDF Views & Downloads	3	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Improving the benefits of wheat as a source of dietary fibre

Citation Info

Share link with colleague or librarian

Dietary fibre: new frontiers for food and health

Table of Contents

Metrics

Metrics