Roger Andersson

Swedish University of Agricultural Sciences | SLU · Department of Molecular Sciences

Morphology, composition and molecular structure of starch directly affect the functional properties. This study investigated the morphological, compositional, and molecular structure properties of starch from starch branching enzyme gene (SBE) and granule-bound starch synthase gene (GBSS) mutated potato, and their associations with thermal, pasting...

Background and Objectives Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy. Findings Flour type (e....

Six cross-bred barley lines developed by a breeding strategy with the target to enhance the fructan synthesis activity and reduce the fructan hydrolysis activity were analyzed together with their parental lines, and a reference line (Gustav) to determine whether the breeding strategy also affected the content and molecular structure of amylopectin...

Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. The aim of this study was to investigate the effect of two different fecal microbial compositions on in vitro fermentation of a standardized amount of oat, rye, and wheat b...

High fructan content in the grain of cereals is an important trait in agriculture such as environmental resilience and dietary fiber food production. To understand the mechanism in determining final grain fructan content and achieve high fructan cereal, a cross breeding strategy based on fructan synthesis and hydrolysis activities was set up and ha...

A high-throughput method for quantification of water extractable arabinoxylan (WE-AX) and water unextractable arabinoxylan (WU-AX) was adapted for and evaluated on 197 commercial Swedish wheat flours, collected continuously during harvest years 2018 and 2019. In the method, starch was hydrolysed by alpha-amylase and WE-AX was precipitated with 80%...

Environmental pollution by synthetic polymers is a global problem and investigating substitutes for synthetic polymers is a major research area. Starch can be used in formulating bioplastic materials, mainly as blends or composites with other polymers. The major drawbacks of using starch in such applications are water sensitivity and poor mechanica...

The correlation between starch internal structure and thermal properties (gelatinisation and retrogradation) was studied in starches of wild-type potatoes and potatoes from the lines with altered starch synthase or branching enzyme activities (GBSS, SS, SBE), representing a range of amylose:amylopectin ratio from 2 to >99.5% amylopectin. The differ...

DNA-free genome editing was used to induce mutations in one or two branching enzyme genes (Sbe) in tetraploid potato to develop starch with an increased amylose ratio and elongated amylopectin chains. By using ribonucleoprotein (RNP) transfection of potato protoplasts, a mutation frequency up to 72% was achieved. The large variation of mutations wa...

To determine the internal structure of barley starch without amylopectin isolation, whole starch was hydrolyzed using β-amylase to remove the linear amylose and obtain β-limit dextrins (β-LDs). The β-LDs were treated with extensive α-amylase to prepare α-limit dextrins (α-LDs), and the α-LDs were further hydrolyzed with β-amylase into building bloc...

Date fruits vary widely in the hardness of their edible parts and they are classified accordingly into soft, semi-dry, and dry varieties. Fruit texture, a significant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aime...

Date fruits (Phoenix dactylifera) of ten varieties, collected in the United Arab Emirates, were studied to determine their dietary fiber content and composition. Fourier transform infrared (FTIR) spectroscopy indicated that the dietary fiber components in all the date fruit varieties was similar. The major dietary fiber components, including cellul...

Human consumption of fruits and vegetables are generally below recommended levels. Waste from the production, e.g., of un-used parts such as broccoli leaves and stem when producing broccoli florets for food, is a sustainability issue. In this study, broccoli leaves were analyzed for the content of various dietary fibre and phenolics, applying the U...

The European reliance on imported protein feed for animal feed is not considered sustainable. A way to improve the sustainability of pig production could be by increasing the use of locally produced feedstuff and co-products that are not used for human consumption. Thus, there is a need to explore novel feed resources. Field cress, Lepidium campest...

Material disintegration is the primary step in β-glucan determination in cereal grains. This study investigated the effect of disintegration approach on β-glucan content, determined by an enzymatic method in mature kernels of barley and oat. Milling with a coffee grinder was found to be relevant only for pre-disintegration and homogenization of the...

In this study, β-glucan in samples of sifted flour from six barley varieties was sequentially extracted with water and NaOH obtaining three fractions: water extractable (WE), NaOH extractable (NaE) and residual (Res). β-Glucan isolates were incubated with lichenase and oligomers released were analysed with high performance anion exchange chromatogr...

Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23...

Background: High whole grain intake has consistently been associated with lowered risk of developing a number of chronic diseases. Among cereals, rye has highest content of dietary fiber, together with a wide variety of bioactive compounds. There is accumulating evidence from intervention studies of physiological effects of rye foods with potential...

Tubers from a genetically modified high-amylose line T-2012 and its parental potato cultivar Dinamo were analyzed for resistant starch (RS) and dietary fiber (DF) after cooking and cold storage. For uncooked potatoes, the high-amylose tubers (30% of dry matter, DM) had much lower RS than the parent tubers (56% of DM). However, after cooking, the hi...

This study aims to understand starch properties of cassava stems, currently a discarded crop residue, which contain up to 40% starch by dry mass. Granule sizes and size distribution of cassava stem starch, and their variations with genotype, growing location, and position along the stem were investigated using SEM images. Amylose contents, crystall...

Sequential carbohydrate synthesis is important for plant survival because it guarantees energy supplies for growth and development during plant ontogeny and reproduction. Starch and fructan are two important carbohydrates in many flowering plants and in human diets. Understanding this coordinated starch and fructan synthesis and unravelling how pla...

In this study, 50% sifted barley flour from six different varieties and 50% refined wheat flour was used to bake bread. The flour mixture and the bread crumb and crust were analysed for content and composition of total dietary fibre, arabinoxylan, fructan, β-glucan, starch and resistant starch. Total dietary fibre content and extractability were no...

Increased digesta viscosity is considered the mechanism underlying the cholesterol-lowering effect of oat β-glucan. Viscosity is mainly related to the molecular weight and concentration of solubilized β-glucan in the digesta and these should therefore be maintained at sufficiently high levels. Bread that includes oat bran is a potential source of β...

Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Process...

Processing affects the composition, structure and physico-chemical characteristics of dietary fibres, and further changes can occur along the gastro-intestinal tract before entering the colon where undigested carbohydrates may serve as a substrate for the microbiota. To elucidate the effects of dietary fibre characteristic and the impact of process...

Barley is a rich source of dietary fibre that can promote beneficial physiological effects. The carbohydrate composition in different barley varieties differs considerably and choice of variety is thus important. This study examined whether differences in carbohydrate composition observed in barley kernels of different varieties persisted in the si...

Background: Butyric acid is produced by degradation of dietary fibre by microbiota and is crucial for maintaining a healthy colon. The physicochemical properties are important for butyric acid formation, and this study aimed to evaluate the use of malting to tailor the functional characteristics of barley dietary fibre. The effect of different ste...

Barley spikes of the cultivars/breeding lines Gustav, Karmosé and SLU 7 were harvested at 9, 12 and 24 days after flowering in order to study starch structure in developing barley endosperm. Kernel dry weight, starch content and amylose content increased during development. Structural analysis was performed on whole starch and included the chain-le...

Amylopectin fine structure and starch gelatinization and retrogradation were studied in ten different barley cultivars/breeding lines. Clusters and building blocks were isolated from the amylopectin by α-amylase from Bacillus amyloliquefaciens and their structure characterized. Gelatinization was studied at a starch:water ratio of 1:3, and retrogra...

Barley malt, a product of controlled germination, has been shown to give high levels of butyric acid in the cecum and portal serum of rats and may therefore have potential anti-inflammatory effects. The aim of the study was to investigate how four barley malts, caramelized and colored malts, 50-malt and 350-malt, differing in functional characteris...

Even though size exclusion chromatography (SEC) with post column addition of calcofluor (SEC-calcofluor) has been used for the determination of cereal β-glucan molar mass in foods for many years, there is a lack of systematic evaluation of the method. To address this issue a set of suitable β-glucan standards were generated by preparative SEC and t...

Citric acid cross-linking of starch for e.g. food packaging applications has been intensely studied during the last decade as a method of producing water-insensitive renewable barrier coatings. We managed to improve a starch formulation containing citric acid as cross-linking agent for industrial paper coating applications by adjusting the pH of th...

Rheological properties of triticale extract are important determinants of the grain utility. Extracts of eight triticale cultivars and a wheat reference grown at two different locations i.e. Svalöv and Kölbäck were analysed for their viscoelastic properties. Extracts of triticale cultivars grown at Svalöv were significantly higher in elastic modulu...

Bread is a staple food worldwide. It is a good source of energy, protein, dietary fibre (DF), minerals, vitamins and many other bioactive compounds. Increased intake of DF has been associated with a decreased risk of overweight and obesity, hypertension, cardiovascular diseases, diabetes, certain cancers and constipation. The use of refined flour i...

The effect of dietary fiber source on molecular weight (MW) distribution of soluble fiber fractions and short chain fatty acids (SCFA) in ileal digesta of 7 post valve T-cecum (PVTC) cannulated growing pigs was studied. Pigs were fed semisynthetic diets with sugar beet (Beta vulgaris) pulp (SBP) or chicory (Cichorium intybus) forage (CFO) as fiber...

Amylopectin is a highly branched starch component built up of a large number of clustered α-D-glucose chains. A single C-chain possesses the reducing end and carries the rest of the macromolecule. The aim of this study was to investigate the interconnection of clusters and domains (groups of clusters) in barley amylopectin by isolation of the units...

Background Understanding carbon partitioning in cereal seeds is of critical importance to develop cereal crops with enhanced starch yields for food security and for producing specified end-products high in amylose, β-glucan, or fructan, such as functional foods or oils for biofuel applications. Waxy mutants of cereals have a high content of amylope...

Phenotypic traits of BP034 and GM077.

Content of carbohydrates, Klason lignin and oil in BP034 and GM077.

Gene expression profiling of three selected genes (SUSIBA2-like, ISA1 and AGPS) from the SSH experiment during plant development of rice and Arabidopsis. The microarray data from two publicly available websites was used for rice ( http://ricexpro.dna.affrc.go.jp) and Arabidopsis ( http://www.weigelworld.org/resources/microarray/AtGenExpress), respe...

Functional categories in Clusters of Orthologous Groups (COGs) for proteins deduced from the obtained cDNAs after subtraction of GM077 (tester) with BP034 (driver).

Oligonucleotides.

A flow chart of DSN-mediated (duplex-specific nuclease) suppression subtractive hybridization (SSH). A small amount of RNA samples from tester (GM077) and driver (BP034) was used for template-switching cDNA synthesis and step-out PCR amplification [78]. SP6 and T7 RNA polymerases were then employed to generate sufficient tester and driver transcrip...

Absorbance spectra of the iodine-stained starch samples from BP034 and GM077. Starch standard samples with known amylose contents are included in the spectra. ST (standard), AC (amylose content). The iodine-staining was performed as described previously [35].

Putative SURE-elements in promoter regions of the upregulated genes indentified in GM077. GenBank accession number for each gene is listed in Table 3. The putative SURE-element sequence (in green) was based on Sun et al. [34] & Grierson et al. [63]. The nucleotide position is relative to translation initiate site (the ATG codon). GBSS (gene for gra...

Seven post-valve T-caecum cannulated growing pigs were used in a change-over experiment with four diets and four 14-day periods to evaluate the total tract apparent digestibility (TTAD) and the ileal apparent digestibility (IAD) of diets with inclusion of chicory forage (CFO), sugar beet pulp (SBP), wheat bran (WB) and grass meal (GM), as well as t...

Enzymatic fingerprinting of arabinoxylan (AX) and β-glucan using endo-xylanase and lichenase, respectively, helps determine the structural heterogeneity between different cereals and within genotypes of the same cereal. This study characterised the structural features of AX and β-glucan in whole grains of eight triticale cultivars grown at two loca...

The urinary alkylresorcinol (AR) metabolites, 3,5-dihydroxybenzoic acid (DHBA) and 3-(3,5-dihydroxyphenyl)-propanoic acid (DHPPA), could potentially serve as biomarkers for intake of whole-grain (WG) wheat and rye. Excretion of AR metabolites is largely dependent on the intake of AR but may also be influenced by other factors. This study aimed to i...

Abstract Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alka...

Extractable dietary fiber (DF) plays an important role in nutrition. This study on porridge making with whole grain rye investigated the effect of rest time of flour slurries at room temperature before cooking and amount of flour and salt in the recipe on the content of DF components and molecular weight distribution of extractable fructan, mixed l...

To assess the content and composition of fatty acids and tocopherols in commercially available oil capsules, and to assay thiobarbituric acid reactive substances (TBARS) as a marker of oxidation in these oils. Fish and seal oil capsules were analyzed for their contents of long-chain omega-3 fatty acids (DPA, EPA, and DHA), tocopherols, and malondia...

Whole grain rye products have previously been shown to increase feelings of satiety for up to 8h after intake under standardized conditions. This study was set out to investigate the sustainability of the satiating effect after regular consumption of breakfast meals with whole grain rye porridge or refined wheat bread. The study was randomized, cro...

Dietary fibre is fermented by the colonic microbiota to carboxylic acids (CA), with potential health effects associated in particular with butyric and propionic acid. To investigate the formation of CA in the hindgut of healthy rats fed dietary fibre from different fractions of wheat shorts, a by-product of the milling of wheat. Rats were fed dieta...

Amylopectin branchpoints are present in amorphous lamellae of starch granules and organised into densely branched areas, referred to as building blocks. One single amylopectin cluster contains several building blocks. This study investigated the building block structure of domains (groups of clusters) and clusters in four different barley genotypes...

The unit chains of amylopectin are organized into clusters. In this study, the cluster structure was analysed in detail in four different genotypes of barley, of which two possessed the amo1 genetic background. Amylose content of the barley starches differed from 0 to 32.6%. Isolated amylopectin was hydrolysed with α-amylase from Bacillus subtilis...

Metabolomics is an approach in which the profiles of metabolites in different tissues and/or biofluids are investigated to understand the changes induced following a modulation. We used this approach to investigate the biochemical effects of α-tocopherol in the liver using a rat model. Rats (21-day-old) were fed either an α-tocopherol-sufficient co...

The structure of whole grain cereals is maintained to varying degrees during processing and preparation of foods. Food structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite rating...

Colonic fermentation of dietary fiber produces carboxylic acids and may stimulate the growth of beneficial bacteria. This study investigated how byproducts of wheat processing (distillers' grains and two fractions from the wet fractionation to starch and gluten, one of which was treated with xylanase) affect the composition of the cecal microbiota...

In this study, dietary fibre (DF) was characterised in rye products from a local supermarket. Soft breads generally had lower DF contents (8–18%) than had crisp breads (13–20%) due to high inclusion of wheat flour. For some products, the labelled DF values contained fructan, but others did not. However, for most products, the DF values analysed exc...

Fractions rich in indigestible carbohydrates, such as fructan and arabinoxylan. are obtained as by-products when ethanol, starch, and gluten are produced from wheat flour. Today, these fractions are used as animal feed. However, these components may have positive physiological effects in humans. In this study, the content of indigestible carbohydra...

Environmental issues have forced the introduction of sustainable solutions such as annually renewable resources being used as a raw material for packaging and disposables. This paper examined the effects of time and temperature during manufacturing and plasticiser content on the molecular structure of high-amylose maize starch films. It also analys...

Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in rye dietary fibre compo...

Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%,...

The interaction effects of fermentation time and added asparagine and glycine on acrylamide precursors (asparagine and reducing sugars) in dough and content of acrylamide in yeast-leavened wheat bread were studied. Two experiments, with low and high levels of added asparagine (0–0.044 and 0.071–0.476 g/100 g flour, respectively), were performed. Gl...

The effect of storage conditions on the residual acrylamide content of unfermented rye crispbread was studied in a model system. When milled samples were stored at -80 to 6 degreesC for up to 224 days in double sealed plastic bags, no change in acrylamide content was observed. However, when the milled samples were stored under warmer conditions (20...

The objective of this work was to find regressions between minor milk proteins or protein fragments in the casein or sweet whey fraction and cheese yield because the effect of major milk proteins was evaluated in a previous study. Proteomic methods involving 2-dimensional gel electrophoresis and mass spectrometry in combination with multivariate da...

Structure and health effects of inulin-type fructans have been extensively studied, while less is known about the properties of the graminan-type fructans in wheat. Arabinoxylan (AX) is another important indigestible component in cereal grains, which may have beneficial health effects. In this study, the fructan content in milling fractions of two...

Three phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, were analyzed in commercial breads containing flaxseed. The total phenolic glucoside content ranged from 15 to 157mg/100g dry bread. Secoisolariciresinol diglucoside was the dominating phenolic glucoside with an average relative conten...

Samples from three different oat (Avena sativa L.) cultivars, Vista, Gem and Dane were steeped and germinated in a pilot plant malting system. The content of avenanthramides, antioxidant compounds unique to oats, and some unknown compounds as well as the activities of the avenanthramide-synthesising enzyme hydroxycinnamoyl-CoA:hydroxyanthranilate N...

An extract from flaxseed containing oligomeric structures of the phenolic glucosides secoisolariciresinol diglucoside (SDG), p-coumaric acid glucoside and ferulic acid glucoside was fractionated into three oligomeric fractions (F50, F60 and F70) by reversed phase liquid chromatography and further subfractionated by Sepharose CL-6B. The F50 fraction...

Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alkali-extrac...

OccurrenceStructural ElementsStructure HeterogeneityArabinoxylan Classification by Extractability and StructureProperties of Arabinoxylan SolutionsReferences

Hydroxypropylated and oxidised potato starch (HONPS) was used together with glycerol and water to produce thermoplastic starch. The amount of glycerol was kept constant at 22 parts by weight per 100 parts of dry starch. The thermoplastic starch was converted into films/sheets using three different processing techniques; casting, compression mouldin...

The behaviour and susceptibility to degradation of a high molecular weight (HMW) and low molecular weight (LMW) barley β-glucan in white bread during manufacture and in vitro digestion were investigated. The incorporation of both HMW and LMW barley β-glucan resulted in stiffer dough, lowered loaf volume and height compared to the control. The HMW b...