237 research outputs found
Selected Bioactive Compounds in Cereals and Cereal Products ̶ Their Role and Analysis by Chromatographic Techniques
Plants, including cereal plants, defend themselves against abiotic and biotic stress factors by various means. In addition to physical barriers there are a number of chemical defense systems in order to protect growing parts or seeds of plants against pathogens and herbivores. These protective chemicals are classified as secondary metabolites, and some of them, such as phenolic acids, lignans and flavonoids, are found in all major cereal crops. On the other hand, some of these defense chemicals are cereal-specific, such as hordatines in barley and avenanthramides in oats. Some, such as alkylresorcinols, are found in barley, wheat and rye, while benzoxazinoids are present only in wheat and rye. Interestingly, when the grains of cereals are used as food, these phytochemicals may act as health promoting, bioactive, compounds in humans.
The main objective of this study was to gain new insight into certain less studied phytochemicals, e.g. flavonoids, benzoxazinoids and phenolamides such as hordatines, in cereals and cereal products. More basic research was carried out related to the content of avenanthramides, alkylresorcinols and lignans. In barley and beer, a number of phenolamides, namely hordatines, their agmatine precursors and their glycosides, were tentatively identified. The variation of these phenolamides and their sugar conjugates turned out to be surprisingly high. The content of hordatines in different beers was found to correlate positively with the alcohol content, although some non- or lowalcoholic beers could also contain relatively high concentrations of hordatines. Also, a new and interesting finding in beer was the spermidines conjugated with one or two hydroxycinnamoyl acids. A number of phenolamides, namely conjugates of spermidine, putrescine and agmatine, were also found in rye and rye products, and most of these were reported for the first time in this cereal. As a consecutive and supplementing work to our earlier study on rye milling fractions, a new study was conducted with a special focus on identification of flavonoids, lignans and benzoxazinoids, in addition to phenolamides. Based on the results of this work, the chemical diversity of the flavonoids in rye was found to be large, although the concentration of total flavonoids was relatively low. Flavonoids, phenolamides, lignans and benzoxazinoids were found also in rye products. Their presence in rye crisp breads, sourdough breads, malts and in a traditional Finnish food, mämmi, indicates that these compounds withstand relatively harsh conditions of various food processing operations. Probably the most intriguing finding was, however, that various benzoxazinoids can be found in wheat and rye beers and that even a non- or low-alcoholic wheat beer can be a relatively good source of dietary benzoxazinoids.Kasvit, viljakasvit mukaan lukien, puolustautuvat abioottisia ja biottisia stressitekijöitä vastaan monin tavoin. Fysikaalisia suojamuureja vahvistavat lukuisat kemialliset puolustusjärjestelmät, jotka suojaavat kasvin kasvavia osia tai siemeniä kasvitauteja tai kasvinsyöjiä vastaan. Nämä suojaavat kemikaalit luokitellaan sekundaarimetaboliiteiksi, ja joitakin niitä, kuten fenolisia happoja, lignaaneja ja flavonoideja, löytyy kaikissa viljakasveista. Toisaalta jotkin näistä yhdisteistä ovat tyypillisiä vain tietyille viljoille, kuten hordatiinit ohralle ja avenantramidit kauralle. Joitakin yhdisteistä kuten alkyyliresorsinoleja esiintyy ohrassa, vehnässä ja rukiissa ja bentsoksatsinoideja vehnässä ja rukiissa. Käytettäessä viljaa ruokana näillä yhdisteillä voi olla terveyttä edistäviä vaikutuksia.
Tutkimuksen tavoitteena oli lisätä tietoa viljojen ja viljatuotteiden vähemmän tutkituista pienkomponenteista, flavonoideista, bentsoksatsinoideista ja fenolamideista kuten hordatiineista. Lisäksi määritettiin myös avenantramidien, alkyyliresorsinolien ja lignaanien pitoisuuksia viljoissa ja viljatuotteissa. Ohrasta ja oluesta tunnistettiin alustavasti hordatiineja, niiden agmatiiniprekursoreita sekä glykosideja. Näiden yhdisteiden aglykoninen sekä niiden glykosidien lukumäärä osoittautui yllättävän korkeaksi. Hordatiinien kokonaispitoisuus oluissa oli verrannollinen alkoholipitoisuuteen, joskin suhteellisen suuria hordatiinipitoisuuksisa mitattiin myös alkoholittomista tai matala-alkoholisista oluista. Uutena mielenkiintoisena löydöksenä olivat oluessa olevat spermidiinit, joihin oli konjugoitunut yksi tai kaksi hydroksikanelihappoa. Fenolamideja, spermidiinin, putreskiinin ja agmatiinin fenolihappokonjugaatteja havaittiin myös rukiista ja ruistuotteista. Suurinta osaa näistä yhdisteistä ei ole aikaisemmin raportoitu löytyvän rukiista. Aikaisempaa rukiin myllyjakeita koskevaa työtämme täydennettiin uudella tutkimuksella, jossa keskityttiin erityisesti flavonoidien, lignaanien ja bentsoksatsinoidien tunnistamiseen edellä mainittujen fenolamidien lisäksi. Etenkin flavonoidien monimuotoisuus rukiissa oli suuri, vaikkakin niiden kokonaispitoisuus oli pieni. Koska näitä bioaktiivisia yhdisteitä havaittiin myös ruisnäkkileivistä, tuoreleivistä, maltaista sekä mämmistä, voidaan päätellä ko. yhdisteiden ainakin osin kestävän suhteellisen kovia ruuanvalmistusolosuhteita. Ehkä mielenkiintoisimpana löydöksenä oli kuitenkin vehnä- ja ruisoluiden bentsoksatsinoidit, joiden määrä alkoholittomissa tai matala-alkoholisissa vehnäoluissa voi olla merkittävä.Siirretty Doriast
The Finnish corporate network — empirical findings from the board room network
This paper studies Finnish firms and especially it’s boardroom network and the effects that it has on financial actions. Compared with earlier studies, this study also takes into consideration both firms that are not connected and uses them as a natural comparison, as well as principal component membership as a relevant network centrality measure.
Based on the firms’ year end reports from 2009 to 2013, the results show that firms that are connected are on average greater in size, invest more but their Return On Investments are lower. Higher network centrality further increases the effects. With firm-specific controls and yearly fixed effects the results seem robust. The magnitude of the results can be ambiguous due to simultaneous endogeneity between the variables. Compared to previous studies, the results are contrary to what has been noted earlier. Seasonal changes or general economic outcomes might explain these results.</p
Jyvälle jyvästä - terveyttä rukiista
Ruis on perinteisesti mielletty terveellisen ruuan raaka-aineeksi. Tutkijoille vanhat kansanviisaudet eivät kuitenkaan riitä, vaan vastausta pyritään löytämään kysymykseen, miksi ruis on terveellistä. Vastauksia onkin saatu, ja tietämyksemme rukiista sekä sen sisältämistä terveysvaikutteisista yhdisteistä on kasvanut huimasti viime vuosikymmenykseltä tähän päivään.vo
Buckwheat - an old crop with new health prospects
Interest in buckwheat has incresed due to it being a valuable raw material for functional food production. It has been reported to have general beneficial effects on health.
Buckwheat competes well with weeds and suffers little from other pests. This may be because buckwheat contains allelopathic compounds and its cultivation was observed to reduce weed biomass. Its soil nutritional requirements are low
TATTARIN KEMIALLINEN KOOSTUMUS JA TATTARISSA ESIINTYVĂ„T POTENTIAALISESTI TERVEYSVAIKUTTEISET YHDISTEET
Tattarin pääkomponentti on tärkkelys, jonka pitoisuus vaihtelee 55-75 % välillä. Tärkkelyksestä 4-7 % on ns.resistentissä eli ei-imeytyvässä muodossa. Tattarin kokonaiskuitupitoisuus vaihtelee 5-11 % välillä.Kokonaisessa kuoritussa pähkylässä liukenemattoman kuidun osuus on suhteellisen alhainen (n. 2 %) jaliukoisen kuidun osuus kaksin-kolminkertainen liukenemattomaan verrattuna. Liukoisen kuidun koostumustaei ole tarkkaan tutkittu.Tattarin proteiinipitoisuus on 13-17 %. Proteiinin aminohappokoostumus on ravitsemuksellisestihyvälaatuista. Proteiinin sulautuvuus on sitä vastoin huono, johtuen tattarissa olevista lämpökäsittelyäsietävistä proteaasi-inhibiittoreista. Toisaalta juuri tämän ominaisuuden takia huonosti sulavaan proteiiniinon myös liitetty terveysvaikutuksia kuten veren kolesterolipitoisuuden aleneminen ja alentunut riski sairastuapaksusuolen syöpään.Tattarin tärkeimpänä antioksidatiivisena yhdisteenä on perinteisesti pidetty rutiini nimistäflavonoidiglykosidia. Tosiasiassa rutiini ja muut flavonoidit sijaitsevat suuremmissa pitoisuuksissa pähkylänkuoressa eikä niinkään elintarvikkeena käytettävässä kuoritussa pähkylässä. Kuorittu pähkylä sisältää sitävastoin erittäin antioksidatiivisia proantosyanidiineja eli ns. kondensoituneita tanniineja. Nämä yhdisteetvaikuttavat myös osaltaan tattarin proteiinin huonoon sulavuuteen.Tattariin liittyvistä terveysvaikutteisista yhdisteistä viime aikoina tutkituimpia ovat olleet D-kiro-inositoliasisältävät mono,- di- ja trigalaktosidit eli fagopyritolit. Rotilla tehdyissä in vivo –kokeissa fagopyritolien ontodettu alentavan seerumin glukoositasoa ja tätä kautta mahdollisesti auttavan 2 tyypin diabeteksenkontrollointia.Viimeaikaisten tutkimustulosten mukaan tattarista löytyy yhdisteitä, jotka inhiboivat elimistön verenpainettakohottavaa entsyymiä (ACE). Toistaiseksi tutkimukset perustuvat in vitro -kokeisiin ja kliiniset näytötpuuttuvat, mutta tulokset antavat silti uutta potkua tattarin tutkimukseen
Identification of Oxindoleacetic Acid Conjugates in Quinoa (Chenopodium quinoa Willd.) Seeds by High-Resolution UHPLC-MS/MS
Quinoa (Chenopodium quinoa Willd.) has a high nutritional value and it contains a high number and high amounts of specialized metabolites. These metabolites include, for example, phenolic acids, flavonoids, terpenoids and steroids. In addition, it is known to contain N-containing metabolites, such as betalains. Here, we report the presence and identification of 14 new oxindoleacetate conjugates in quinoa by high-resolution ultrahigh-performance liquid chromatography quadrupole-time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS/MS) and ultrahigh-resolution UHPLC-QOrbitrap-MS/MS. The oxindoleacetate conjugates were extracted from dried and ground quinoa seeds using either methanol/water or acetone/water (4:1, v/v) and were further concentrated into aqueous phase and analyzed by UHPLC with reverse-phase chromatography using acetonitrile and 0.1% aqueous formic acid as eluents. High-resolution hybrid LC-MS/MS techniques, including full scan MS with in-source collision, induced dissociation, and data dependent-MS2(TopN) with stepped normalized collision energies using N-2 as collision gas and data-independent acquisition (MSE) using ramped collision energies and argon as collision gas enabled their analysis directly from the crude quinoa seed extract. The oxindoleacetate conjugates were found to be present in both conventional and organic farmed seeds. According to our best knowledge, this is the first time hydroxy-oxindoles have been reported in quinoa
Identification of Oxindoleacetic Acid Conjugates in Quinoa (Chenopodium quinoa Willd.) Seeds by High-Resolution UHPLC-MS/MS
Quinoa (Chenopodium quinoa Willd.) has a high nutritional value and it contains a high number and high amounts of specialized metabolites. These metabolites include, for example, phenolic acids, flavonoids, terpenoids and steroids. In addition, it is known to contain N-containing metabolites, such as betalains. Here, we report the presence and identification of 14 new oxindoleacetate conjugates in quinoa by high-resolution ultrahigh-performance liquid chromatography quadrupole-time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS/MS) and ultrahigh-resolution UHPLC-QOrbitrap-MS/MS. The oxindoleacetate conjugates were extracted from dried and ground quinoa seeds using either methanol/water or acetone/water (4:1, v/v) and were further concentrated into aqueous phase and analyzed by UHPLC with reverse-phase chromatography using acetonitrile and 0.1% aqueous formic acid as eluents. High-resolution hybrid LC-MS/MS techniques, including full scan MS with in-source collision, induced dissociation, and data dependent-MS2(TopN) with stepped normalized collision energies using N2 as collision gas and data-independent acquisition (MSE) using ramped collision energies and argon as collision gas enabled their analysis directly from the crude quinoa seed extract. The oxindoleacetate conjugates were found to be present in both conventional and organic farmed seeds. According to our best knowledge, this is the first time hydroxy-oxindoles have been reported in quinoa
Ăź-Glucan contents of groats of different oat cultivars in official variety, in organic cultivation, and in nitrogen fertilization trials in Finland
Ăź-Glucan is a beneficial chemical compound in the diet of humans by decreasing the levels of serum cholesterol and blood glucose. The Ăź-glucan contents of oat groats were studied in official variety trials (1997-1999), nitrogen fertilization trials (1997-1999) and organic variety trials (1997-1998) in Finland. Eight cultivars were studied in the organic variety trials. Two of them, cultivars Puhti and Veli, were cultivated also with a conventional method at the same fields. The years 1997 and 1999 were very warm and dry and 1998 very cool and rainy. The effects of year and cultivar on Ăź-glucan content were significant in all three trial series. The Kolbu oat cultivar had a significantly lower Ăź- glucan content than other cultivars in all trials. N fertilization did not increase the Ăź-glucan contents of oats in Finland. The effect of cultivation method (traditional vr organic cultivation) had no significant effect on the Ăź-glucan content. The year x cultivar interaction significantly affected the Ăź-glucan contents of oat groats in N fertilization trials. The reaction of different cultivars to weather conditions was different. Kolbu oat cultivar had significantly lower Ăź-glucan contents in 1998 than in warm years in all three trial series
Profiling Finnish Polar Hops - Are They Native And How Do They Look Like?
Posteritiivistelmä on julkaistu Maataloustieteen päivien 2018 Abstraktikirjassa s. 279
http://www.smts.fi/sites/smts.fi/files/MTP2018_Abstraktikirja.pd
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