Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours

Seed flours from black raspberry, red raspberry, blueberry, cranberry, pinot noir grape, and chardonnay grape were examined for their total fat content, fatty acid composition, total phenolic content (TPC), total anthocyanin content (TAC), radical scavenging capacities against the peroxyl (ORAC) and stable DPPH radicals, chelating capacity against Fe(2+), and antiproliferative activities using the HT-29 colon cancer cell line. Significant levels of fat were detected in the fruit seed flours and their fatty acid profiles may differ from those of the respective seed oils. Cranberry seed flour had the highest level of alpha-linolenic acid (30.9 g/100 g fat) and the lowest ratio of n-6/n-3 fatty acids (1.2/1). The ORAC value of the chardonnay seed flour was 1076.4 Trolox equivalents mumol/g flour, and its TPC was 186.3 mg gallic acid equivalents/g flour. These values were 3-12 times higher than the other tested fruit seed flours. Furthermore, the ORAC value was significantly correlated to the TPC under the experimental conditions (P < 0.05). These fruit seed flours also differed in their TAC values and Fe(2+)-chelating capacities. In addition, black raspberry, cranberry, and chardonnay grape seed flour extracts were evaluated for their antiproliferative effects using HT-29 colon cancer cells. All three tested seed flour extracts significant inhibited HT-29 cell proliferation. The data from this study suggest the potential of developing the value-added use of these fruit seed flours as dietary sources of natural antioxidants and antiproliferative agents for optimal human health.     

Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours

The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.     

Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour

Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells. The total ferulic acid content ranged from 452 to 731 μg/g among the five cultivars and was primarily present in the insoluble-bound form. Lutein was the only carotenoid detected and ranged from 1.5 to 4.0 μg/g, and α-tocopherol levels ranged from 12 to 61 μg/g. Extracts of four cultivars demonstrated significant anti-inflammatory activity, measured as inhibition of interleukin-1β (IL-1β) mRNA expression; however, none of the extracts inhibited tumor necrosis factor-α (TNF-α) mRNA expression, a second indicator of anti-inflammatory activity. Proliferation of HT-29 adenocarcinoma cells was inhibited by extracts from all cultivars at the dose of 100 mg botanical equivalent/mL. The cultivar WestBred 936 had the greatest antiproliferative activity at lower concentrations (20 and 50 mg botanical equivalent/mL), had the greatest anti-inflammatory effect against IL-1β, and also had the highest levels of ferulic acid and α-tocopherol. This research shows that whole wheat flours of these five cultivars varied significantly in their contents of phenolics, carotenoids, and α-tocopherol as well as in their anti-inflammatory and antiproliferative potentials, suggesting the possibility that wheat varieties can be selected based on potential health benefits.     

Nutritional composition of Sanchi (Panax notoginseng) seed and its potential for industrial use

Sanchi (Panax notoginseng) root has been widely used as traditional herb to stanch blood, disperse gore and reduce pain in China for centuries. However, the nutritional information about its seed was unknown. Sanchi seeds obtained from Yunnan Province were analyzed for their nutritional composition, fatty acid, amino acid profile and sugar contents. Sanchi seeds were abundant in fats (46.35 %) and proteins (23.90 %). Notably, seven fatty acid compositions were determined and abundant in unsaturated fatty acid (99.56 %), containing 95.71 % oleic acid. Sanchi seed proteins were rich in glutenin, globulin and albumin (28.63, 27.83 and 26.81 %, respectively). Sanchi seed contain 17 kinds of amino acids, of which nine were essential amino acids, accounting for 41.30 %. These nutritional compositions indicate that Sanchi seed has the potentiality to be exploited as human edible oil, industrial use, new medicine or healthcare products for diabetes patients due to low sugar content.     

Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction

Red pepper seeds were roasted with constant stirring for 6, 9, 10, and 12 min at 210 degrees C, and oils were extracted from the roasted red pepper seeds using an expeller. The iodine values and fatty acid compositions of red pepper seed oils did not change with roasting time. The fatty acid composition of the oil obtained from the red pepper seeds roasted for 6 min was 0.24% myristic acid, 13. 42% palmitic acid, 0.33% palmitoleic acid, 2.07% stearic acid, 10. 18% oleic acid, 73.89% linoleic acid, and 0.37% linolenic acid, showing a fatty acid composition similar to that of high-linoleate safflower oil. Thirteen alkylpyrazines were identified in the roasted red pepper seed oils: 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine, 2,6-diethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, 2, 3-diethyl-5-methylpyrazine, 2-isobutyl-3-methylpyrazine, and 3, 5-diethyl 2-methylpyrazine. The pyrazine content increased markedly as the roasting time increased, showing 2.63, 5.01, 8.48, and 13.10 mg of total pyrazine/100 g of oils from the red pepper seeds roasted for 6, 8, 10, and 12 min, respectively, at 210 degrees C. 2, 5-Dimethylpyrazine in the roasted red pepper seed oil seemed to be the component most responsible for the pleasant nutty aroma of the oils. The oxidative stabilities of oils increased greatly as the roasting time increased.     

Absorption and biological activity of phytochemical-rich extracts from açai (Euterpe oleracea Mart.) pulp and oil in vitro

Polyphenolic extracts from various fruits and vegetables have been shown to exert growth inhibitory effects in cell culture studies. Whereas individual polyphenolic compounds have been extensively evaluated, understanding of the biological activity of polyphenolic extracts from natural sources is limited and critical to the understanding of their potential effects on the human body. This study investigated the absorption and antiproliferative effects of phytochemical extracts from acai pulp and a polyphenolic-enriched acai oil obtained from the fruit pulp of the acai berry ( Euterpe oleracea Mart.). Chemical composition, antioxidant properties, and polyphenolic absorption of phytochemical fractions in a Caco-2 monolayer were determined, along with their cytotoxicity in HT-29 human colon adenocarcinoma cells. Standardized extracts were characterized by their predominance of hydroxybenzoic acids, monomeric flavan-3-ols, and procyanidin dimers and trimers. Polyphenolic mixtures (0-12 microg of gallic acid equiv/mL) from both acai pulp and acai oil extracts inhibited cell proliferation by up to 90.7%, which was accompanied by an increase of up to 2.1-fold in reactive oxygen species. Absorption experiments using a Caco-2 intestinal cell monolayer demonstrated that phenolic acids such as p-hydroxybenzoic, vanillic, syringic, and ferulic acids, in the presence of DMSO, were readily transported from the apical to the basolateral side along with monomeric flavanols such as (+)-catechin and (-)-epicatechin. Results from this study provide further evidence for the bioactive properties of acai polyphenolics and offer new insight on their composition and cellular absorption.     

Quantitation of the main constituents of some authentic sesame seed oils of different origin

This paper describes the composition of sesame seed oils obtained from seeds collected from five countries that are major suppliers of traded sesame seed oil. Oils were extracted from the seeds using small-scale industry pressing equipment and analyzed using standard methods for fatty acids, fatty acids in the triglyceride 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results published elsewhere. All of the oils from roasted seeds contained low levels of the sterol degradation products stigmasta-3,5-diene and campesta-3,5-diene, which were probably formed by dehydration of the parent sterols during roasting.     

Dual analysis of triglycerides from certain common lipids and seed extracts

A number of reference oils, two commercial oils, and several oil extracts from seeds of Nicotiana species were analyzed for the fatty acid content and also for triglyceride composition. The seed oils were obtained using an accelerated solvent extraction procedure, which was proven to be very efficient and reproducible. The fatty acids were analyzed after the hydrolysis of the oils, using trimethylsilylation and gas chromatography/mass spectrometry (GC/MS) analysis. The levels of sixteen molecular species of triglycerides in the oils were measured after GC separation using MS for identification and flame ionization detection (FID) for quantitation. The results for the fatty acids and those for triglycerides were combined to generate uniform information regarding the composition of the analyzed oils. For a number of oils, the individual triglyceride quantitation and mass spectra were reported for the first time. The study showed that in some cases, oils with similar fatty acid content do not have the same triglycerides profile. The fatty acids and triglycerides profile for selected Nicotiana species were described for the first time in the literature.     

Phytochemical Profile and Antiproliferative Activity of Dough and Bread Fractions Made from Refined and Whole Wheat Flours

Phytochemical profile (phenolic acids, carotenoids, and tocopherols) and antiproliferative properties of bread processing fractions, including the dough, crumb, and upper crust made from refined wheat and whole wheat flours were analyzed for two wheat cultivars. Ferulic acid, lutein, and α‐tocopherol were the predominant phenolic acid, carotenoid, and tocopherol, respectively, extracted from all fractions. The levels of all phytochemicals in whole wheat samples were over eightfold higher than their corresponding refined wheat samples. The concentrations of total phenolic acids (soluble and insoluble bound) were higher in the upper crust of refined (∼60–90%) and whole wheat (∼15–40%) breads than their corresponding dough fractions. However, the dough of whole wheat had higher levels of tocopherols and carotenoids compared with the crumb and upper crust, suggesting that phenolic acids were relatively stable during baking, whereas tocopherols (∼25–80%) and carotenoids (∼20–80%), were partially degraded. The antiproliferative activity of whole wheat bread extracts against HT‐29 cancer cells was weakly correlated with total phenolic acids but showed no correlations with total carotenoid and total tocopherol contents.     

Analysis of Fatty Acids in Kernel,Flour, and Oil Samples of Maize by NIR Spectroscopy Using Conventional Regression Methods

High cost and painstaking procedures associated with fatty acid analyses of maize kernel necessitate the use of alternative methods. NIR spectroscopy offers advantages in this respect for a variety of areas such as plant breeding, food and feed industries, and biofuel production, in which different forms of maize kernel (e.g., intact kernel, flour, or oil) are used as material. We investigated the possibility of estimating maize oil quality traits by using different samples (intact kernel, flour, and oil) and conventional regression methods (multiple linear regression [MLR] and partial least squares regression [PLSR]) applied to their NIR spectra. MLR and PLSR calibration models were developed for oleic acid, linoleic acid, oleic/linoleic acid ratios, total monounsaturated fatty acid, total polyunsaturated fatty acid (PUFA), and total saturated fatty acid by analyzing 120 maize samples. Robustness in terms of prediction accuracy of the models developed here was tested with a reserved set of samples (n = 30). The results suggested that fatty acids could be possibly estimated by calibrations developed from flour and oil samples with a high degree of accuracy, whereas intact samples did not offer satisfactory results. PLSR and MLR methods gave better results in flour and oil samples, respectively. PUFA was the trait that was most successfully estimated from both flour (for the PLSR model, standard error of the estimate [SEP] of 1.78%, relative performance to deviation [RPD] of 3.09, R² = 0.93) and oil (for the MLR model, SEP of 0.85%, RPD of 6.52, R² = 0.98) samples. We concluded that sample type and chemometric method should be handled as important factors in calibration development, and the effects of these factors may vary depending on the trait being analyzed.     

Effect of black raspberry ( Rubus occidentalis L.) extract variation conditioned by cultivar, production site, and fruit maturity stage on colon cancer cell proliferation

Black raspberries have been shown to inhibit multiple stages of oral, esophageal, and colon cancer. The objective of this study was to evaluate how black raspberry extract variability conditioned by horticultural factors affected the antiproliferative activity of 75 black raspberry extracts using an in vitro colon cancer cell model. HT-29 cells grown in 96-well plates were treated with freeze-dried extracts at 0.6 and 1.2 mg of extract/mL of medium. Percent cell growth inhibition for each concentration of the extracts was determined using the sulforhodamine B assay. All extracts significantly inhibited the growth of HT-29 colon cancer cells in a dose-dependent manner. Cell proliferation was significantly influenced by cultivar, production site, and stage of maturity. The lack of correlation between growth inhibition and extract total phenolic and total monomeric anthocyanin assays suggested horticultural parameters influence bioactivity in a complex manner.     

Molecular Weight of β‐Glucan Affects Physical Characteristics,In Vitro Bile Acid Binding,and Fermentation of Muffins

Muffins containing different amounts and molecular weights (MW) of β‐glucan were evaluated for the effect of β‐glucan on the physical characteristics of the muffins and on in vitro bile acid binding and fermentation with human fecal flora. Wheat flour muffins were prepared with the addition of β‐glucan extracts with high‐, medium‐, or low‐MW. For oat flour muffins, the native oat flour contained high‐MW β‐glucan; the oat flours were treated to create medium‐ and low‐MW β‐glucan within the prepared muffin treatments. For each 60‐g muffin, the amounts of β‐glucan were 0.52, 0.57, and 0.59 g for high‐, medium‐, and low‐MW β‐glucan wheat flour muffins, and 2.38, 2.18, and 2.23 g for high‐, medium‐, and low‐MW β‐glucan oat flour muffins, respectively. The lower the MW of the β‐glucan in muffins, the lower the height and volume of the muffins. The oat flour muffins were less firm and springy than the wheat flour muffins as measured on a texture analyzer; however, MW had no effect on muffin texture. The oat flour muffins bound more bile acid than did the wheat flour muffins. The muffins with high‐MW β‐glucan bound more bile acid than did those with low‐ and medium‐MW β‐glucan. Muffin treatment affected the formation of gas and total short‐chain fatty acids (SCFA) compared with the blank without substrate during in vitro fermentation. There were no differences in pH changes and total gas production among muffin treatments. The high‐MW β‐glucan wheat flour muffins produced greater amounts of SCFA than did the wheat flour muffin without β‐glucan and the oat flour muffins; however, there were no differences in SCFA production among muffins with different MW. In general, the β‐glucan MW affected the physical qualities of muffins and some potential biological functions in humans.     

Effects of black soybean [Glycine max (L.) Merr.] seed coats and its anthocyanidins on colonic inflammation and cell proliferation in vitro and in vivo

Anti-inflammatory and antiproliferative activities of anthocyanidins and anthocyanin-rich black soybean seed coats were studied in HT-29 human colon adenocarcinoma cells and carcinogen-treated F344 rats, respectively. Cyanidin and delphinidin significantly inhibited cell growth at concentrations of >or=1 microM. Anthocyanidins suppressed cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) mRNAs in TPA-stimulated HT-29 cells. Both yellow and black soybean seed coat supplementation (10%, w/w) did not significantly reduce the number of aberrant crypt foci (ACF), although a modest decrease in the number of ACF was observed in animals fed soybean seed coats. The colonic COX-2 mRNA level was suppressed in rats fed both soybean seed coat diet. The plasma prostaglandin E 2 (PGE 2) level was reduced only in rats fed black soybean seed coats. No difference was observed in either colonic iNOS mRNA or plasma nitric oxide level. These results indicate that anthocyanidins are possible anti-inflammatory agents; however, further studies are required to determine required intake levels in vivo to exert antitumor effect.     

Assessment of oil content and fatty acid composition variability in two economically important Hibiscus species

The Hibiscus genus encompasses more than 300 species, but kenaf (Hibiscus cannabinus L.) and roselle (Hibiscus sabdariffa L.) are the two most economically important species within the genus. Seeds from these two Hibiscus species contain a relatively high amount of oil with two unusual fatty acids: dihydrosterculic and vernolic acids. The fatty acid composition in the oil can directly affect oil quality and its utilization. However, the variability in oil content and fatty acid composition for these two species is unclear. For these two species, 329 available accessions were acquired from the USDA germplasm collection. Their oil content and fatty acid composition were determined by nuclear magnetic resonance (NMR) and gas chromatography (GC), respectively. Using NMR and GC analyses, we found that Hibiscus seeds on average contained 18% oil and seed oil was composed of six major fatty acids (each >1%) and seven minor fatty acids (each <1%). Hibiscus cannabinus seeds contained significantly higher amounts of oil (18.14%), palmitic (20.75%), oleic (28.91%), vernolic acids (VA, 4.16%), and significantly lower amounts of stearic (3.96%), linoleic (39.49%), and dihydrosterculic acids (DHSA, 1.08%) than H. sabdariffa seeds (17.35%, 18.52%, 25.16%, 3.52%, 4.31%, 44.72%, and 1.57%, respectively). For edible oils, a higher oleic/linoleic (O/L) ratio and lower level of DHSA are preferred, and for industrial oils a high level of VA is preferred. Our results indicate that seeds from H. cannabinus may be of higher quality than H. sabdariffa seeds for these reasons. Significant variability in oil content and major fatty acids was also detected within both species. The variability in oil content and fatty acid composition revealed from this study will be useful for exploring seed utilization and developing new cultivars in these Hibiscus species.     

Effect of far-infrared irradiation on the antioxidant activity of defatted sesame meal extracts

To determine the effect of far-infrared (FIR) irradiation on the antioxidant activities of sesame meal, half of sesame seeds were FIR-irradiated and then oil was extracted from the seeds. The resulting defatted sesame meal (DSM) was extracted with methanol, and the antioxidant activities of methanolic extract were determined. FIR irradiation of sesame seeds for 30 min increased the total phenol content from 34.0 to 59.0 muM and radical scavenging activity of DSM extracts from 26.40 to 68.76%. The induction time of lipid oxidation of oil added to extracts was also retarded from 0.82 to 0.96 h. According to the gas chromatography-mass spectrometry analysis, several low molecular weight phenolic compounds, such as p-hydroxy benzoic acid, vanillic acid, p-coumaric acid, isoferulic acid, and o-coumaric acid, were frequently detected in FIR-irradiated DSM extracts as compared to unirradiated ones. These results indicated that FIR irradiation of sesame seeds increased the antioxidant activity of methanolic extracts of DSM.     

Study on furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins

Furundu, a meat substitute, is traditionally prepared by cooking the karkade (Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Physicochemical and functional properties of raw and cooked seed and of furundu ferments were analyzed. Furundu preparation resulted in significant changes in karkade seed major nutrients. Total polyphenols and phytic acid were also reduced. The increase in total acidity and fat acidity coupled with a decrease in pH indicates microbial hydrolysis of the major nutrients; proteins, carbohydrates, and fats. In vitro digestibility of the seed proteins reached the maximum value (82.7%) at the sixth day of fermentation, but thereafter it significantly decreased. The effect of furundu preparation on N solubility profiles and functional properties, such as emulsification and foaming properties and other related parameters, is investigated in water and in 1 M NaCl extracts from defatted flour samples. The results show that cooking followed by fermentation affects proteins solubility in water and 1 M NaCl. The foaming capacity (FC) from the flour of raw seed decreased as a result of cooking. Fermentation for 9 days significantly increased the FC of the cooked seed, restoring the inherent value. Foam from fermented samples collapsed more rapidly during a period of 120 min as compared to the foam from raw and cooked karkade seeds; stability in 1 M NaCl was lower as compared to those in water. In water, the emulsion stability (ES) from the fermented samples was significantly higher than that of the raw seed flour. Addition of 1 M NaCl significantly decreased the ES of the fermented samples.     

Polyphenols from evening primrose ( Oenothera paradoxa ) defatted seeds induce apoptosis in human colon cancer Caco-2 cells

Polyphenols extracted from evening primrose seeds (industrial waste product) were studied as apoptosis inducers in human colorectal adenocarcinoma Caco-2 and HT-29 cell lines and in rat normal intestinal IEC-6 cells. The extract dose-dependently inhibited the growth of Caco-2, HT-29, and IEC-6 cells. However, nuclear DNA fragmentation characteristic of apoptosis was observed only in Caco-2. After 72 h of incubation with the extract at 150 μM gallic acid equivalents (44.1 μg extract/mL), Caco-2 cell numbers decreased to 19% of control and 48.8% of the cells were identified by flow cytometry as apoptotic. Under the same conditions only 8% of HT-29 cells and 12.6% of IEC-6 cells exhibited hypodiploid DNA content. The effects of the extract and its fractions on phosphatidylserine exposure and cell membrane integrity were assessed by high content screening image cytometry. The fractions strongly and dose-dependently reduced Caco-2 cell numbers, whereas HT-29 and IEC-6 cells were affected to lesser extents.     

Chemical composition of caneberry (Rubus spp.) seeds and oils and their antioxidant potential

Caneberries (Rubus spp. L.) are grown primarily throughout the Pacific Northwestern United States and Canada. Processing of caneberry fruit typically removes the seed, and the development of a value-added use of seeds could expand the market for caneberries and the profit margins for growers. An initial step toward the use of the seeds is a characterization of seed and oil. Our investigation has described compositional characteristics for seeds of five commonly grown caneberry species: red raspberry, black raspberry, boysenberry, Marion blackberry, and evergreen blackberry. Seeds from all five species had 6-7% protein and 11-18% oil. The oils contained 53-63% linoleic acid, 15-31% linolenic acid, and 3-8% saturated fatty acids. The two smaller seeded raspberry species had higher percentages of oil, the lowest amounts of saturated fatty acid, and the highest amounts of linolenic acid. Antioxidant capacities were detected both for whole seeds and for cold-pressed oils but did not correlate to total phenolics or tocopherols. Ellagitannins and free ellagic acid were the main phenolics detected in all five caneberry species and were approximately 3-fold more abundant in the blackberries and the boysenberry than in the raspberries.     

(13)C NMR characterization of triacylglycerols of Moringa oleifera seed oil: an "oleic-vaccenic acid" oil

The composition of acyl chains and their positions in the triacylglycerols of the oil extracted from seeds of Moringa oleifera were studied by (13)C NMR spectroscopy. The unsaturated chains of M. oleifera seed oil were found to comprise only mono-unsaturated fatty acids and, in particular, two omega-9 mono-unsaturated acids, (cis-9-octadecenoic (oleic acid) and cis-11-eicosenoic acids) and one omega-7 mono-unsaturated acid (cis-11-octadecenoic acid (vaccenic acid)). The mono-unsaturated fatty acids were detected as separated resonances in the spectral regions where the carbonyl and olefinic carbons resonate according to the 1,3- and 2-positions on the glycerol backbone. The unambiguous detection of vaccenic acid was also achieved through the resonance of the omega-3 carbon. The (13)C NMR methodology enabled the simultaneous detection of oleate, vaccenate, and eicosenoate chains according to their positions on the glycerol backbone (1,3- and 2-positions) through the carboxyl, olefinic, and methylene envelope carbons of the triacylglycerol acyl chains.     

Flour Protein Composition and Functional Properties of Transgenic Rye Lines Expressing HMW Subunit Genes of Wheat

Flours from nonsprouted (ns) kernels and dried sprouted (s) kernels of transgenic rye expressing HMW glutenin subunits (HMW‐GS) 1Dy10 (L10) or 1Dx5+1Dy10 (L5+10) from wheat were compared with flours from the corresponding wildtype rye (Lwt). The crude protein content of nonsprouted flours ranged from 9.2% (Lwt) to 10.4% (L5+10) and was lowered by ≈1% due to sprouting. Flour proteins were separated into albumins/globulins, prolamins, and glutelin subunits by a modified Osborne fractionation and into SDS‐soluble and insoluble fractions. Portions of the prolamin fractions were reduced in the same manner as glutelins. The different fractions were then characterized and quantified by RP‐HPLC on C₈ silica gel. The proportion of albumins/globulins did not significantly differ between transgenic lines and wildtype. The proportions of alcohol‐insoluble glutelins and SDS‐insoluble proteins drastically increased in transgenic rye due to a shift of HMW and γ‐75k secalins into the polymeric fractions. Significant differences in the proportion of highly polymeric proteins between nonsprouted and sprouted flours could not be detected. The quantitative data demonstrated that the expression of HMW‐GS led to a higher degree of polymerization of storage proteins in rye flour. The HMW‐GS combination 1Dx5+1Dy10 showed stronger effects than 1Dy10 alone. The analyzed flours contained two HMW secalins (R1, R2), whose amino acid compositions were closely related to those of 1Dy10 and 1Dx5, respectively. The amounts of R1 in Lwt flours determined by RP‐HPLC were 221 mg (ns) and 186 mg (s) per 100 g and those of R2 were 344 mg (ns) and 298 mg (s), respectively. These amounts increased to 240 mg (ns)/201 mg (s) (R1) and 479 mg (ns)/432 mg (s) (R2) in L10 flours. In L5+10 flours, the amount of R1 decreased to 150 mg (ns)/132 mg (s) while R2 increased to 432 mg (ns)/338 mg (s). The amount of HMW‐GS 1Dy10 was almost the same as that of R2 in L10 flours but was strongly increased in L5+10 flour (633 mg [ns]/538 mg [s]). HMW‐GS 1Dx5 was, by far, the major subunit in L5+10 flours (987 mg 7[ns]/896 mg [s]). The summarized amounts of all HMW subunits increased from ≈0.5 g (Lwt) to ≈1.1 g (L10) and ≈2.0 g (L5+10). Thus only L10 flours were similar to wheat flours in HMW subunit content. The baking performance of L10 flour determined by a microbaking test was improved compared with Lwt flour, whereas L5x10 flour showed very poor properties obviously due to the strongly increased proportion of highly cross‐linked glutelins. The breadmaking quality of flours from 1Dy10 seeds and wildtype seeds was reduced by the same degree when flours from sprouted seeds were analyzed.