Plant and soil microbial biomasses in Agrostis capillaris and Lathyrus pratensis monocultures exposed to elevated O3 and CO2 for three growing seasons

Elevated CO₂ usually promotes plant growth, whereas elevated O₃ often has a negative effect, especially on root biomass. Thus both these gases can indirectly affect the soil microbial community. We exposed Agrostis capillaris and Lathyrus pratensis to realistic levels of O₃ (40-50 ppb) and CO₂ (ambient air + 100 ppm) in open-top chambers during 2002-2004. The experiment shows negative effects of both O₃ and CO₂, especially on the bulk soil of L. pratensis, in terms of the decreased biomasses of total (25% and 31%), actinobacterial (29% and 31%), bacterial (26% and 33%) and mycorrhizal (AM fungal) (31% and 35%) indicator subgroups, analysed by the PLFA (phospholipid fatty acid) method. The fungal:bacterial PLFA biomass ratio decreased in the bulk soil of A. capillaris, especially with elevated CO₂ alone (38%). These longer-term changes are considered to arise mainly from differences between the plant functional types (i.e. grass cf. N₂-fixing legume) in litter quality and soil C:N ratio. The results also point to interactions and multi-trophic feedbacks between elevated O₃, plant, parasitic rust fungi and soil readily available P, accompanied by a shift in N balance in favour of plants rather than soil microorganisms.     

Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying

The stability of encapsulated D-limonene, which was prepared by spray drying, was studied in view of the release characteristics and oxidation stability. Gum arabic, soybean water-soluble polysaccharide, or modified starch, blended with maltodextrin were used as the wall materials. The powders were stored under the conditions of 23-96% relative humidity at 50 degrees C. The release rate and the oxidation rate were closely related to the relative humidity. The relationship was not simple. Initially, the release rate and the oxidation rate increased with increasing water activity, but around the glass transition temperature, the rates decreased sharply to increase again at a further increase of water activity. The results could be explained by a change in the powder structure, where a glass capsule matrix was changed into rubbery state during storage.     

Formation of phenolic microbial metabolites and short-chain Fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model

Rye bran and aleurone, wheat bran and aleurone, and oat bran and cell wall concentrate were compared in their in vitro gut fermentation patterns of individual phenolic acids and short-chain fatty acids, preceded by enzymatic in vitro digestion mimicking small intestinal events. The formation of phenolic metabolites was the most pronounced from the wheat aleurone fraction. Phenylpropionic acids, presumably derived from ferulic acid (FA), were the major phenyl metabolites formed from all bran preparations. The processed rye, wheat, and oat bran fractions contained more water-extractable dietary fiber (DF) and had smaller particle sizes and were thus more easily fermentable than the corresponding brans. Rye aleurone and bran had the highest fermentation rate and extent probably due to high fructan and water-extractable arabinoxylan content. Oat samples also had a high content of water-extractable DF, β-glucan, but their fermentation rate was lower. Enzymatic digestion prior to in vitro colon fermentation changed the structure of oat cell walls as visualized by microscopy and increased the particle size, which is suggested to have retarded the fermentability of oat samples. Wheat bran was the most slowly fermentable among the studied samples, presumably due to the high proportion of water-unextractable DF. The in vitro digestion reduced the fructan content of wheat samples, thus also decreasing their fermentability. Among the studied short-chain fatty acids, acetate dominated the profiles. The highest and lowest production of propionate was from the oat and wheat samples, respectively. Interestingly, wheat aleurone generated similar amounts of butyrate as the rye fractions even without rapid gas production.     

Independent and parallel recruitment of preexisting mechanisms underlying C₄ photosynthesis

C? photosynthesis allows increased photosynthetic efficiency because carbon dioxide (CO?) is concentrated around the key enzyme RuBisCO. Leaves of C? plants exhibit modified biochemistry, cell biology, and leaf development, but despite this complexity, C? photosynthesis has evolved independently in at least 45 lineages of plants. We found that two independent lineages of C? plant, whose last common ancestor predates the divergence of monocotyledons and dicotyledons about 180 million years ago, show conserved mechanisms controlling the expression of genes important for release of CO(2) around RuBisCO in bundle sheath (BS) cells. Orthologous genes from monocotyledonous and dicotyledonous C? species also contained conserved regulatory elements that conferred BS specificity when placed into C? species. We conclude that these conserved functional genetic elements likely facilitated the repeated evolution of C? photosynthesis.     

Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates

The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modification of bran by hydrolytic enzymes increased the crispiness and decreased the hardness and piece density of extrudates containing wheat bran and endosperm rye flour in 20:80 ratio. These improvements correlated (P < 0.01 or 0.05) with an increased content of water extractable arabinoxylan and decreased water holding capacity of the bran, as well as with increased longitudinal expansion of the extrudates. Furthermore, bran with a fine average particle size (84 μm) produced extrudates with improved mechanical properties and higher radial expansion than coarse bran (particle size 702 μm). The impact of bran particle size was also observed in the cellular structure of the extrudates as differences in cell size and homogeneity. The bran drying method, oven or freeze drying after enzymatic modification, did not have a major impact on the properties of the extrudates. The study showed that the functionality of wheat bran in extrusion can be improved by enzymatic modification using a low-water process and by reduction of bran particle size.     

Developmental lignification and seasonal variation in beta-glucosidase and peroxidase activities in xylem of Scots pine,Norway spruce and silver birch

We examined the relationship between beta-glucosidase and peroxidase activities and xylem lignification in the stems of Scots pine (Pinus sylvestris L.), Norway spruce (Picea abies (L.) Karst.) and silver birch (Betula pendula Roth) during the 1999 growing season. Examination of stem cross sections stained with safranin and Alcian blue for lignin and cellulose, respectively, indicated that radial growth of pine and spruce xylem began in late May, whereas the growth of birch xylem was initiated 2 weeks later. Lignification began soon after thickening of the newly formed cell walls, i.e., upon deposition of cellulose. Hydrolysis of the synthetic beta-glucosidase substrate p-nitrophenyl-beta-O-D-glucopyranoside was correlated with radial growth and lignification in the xylem of both conifers, but the relationship between lignification and the hydrolysis of coniferin by beta-glucosidase was not obvious. Beta-glucosidase activities in the xylem of silver birch were low and did not correlate with growth or lignification with either substrate. An increase in peroxidase activity was detected at the initiation of growth and lignification in the conifers and during growth and lignification in silver birch, but high peroxidase activities were also measured outside the growth period during late autumn, winter and early spring.     

The HEALTHGRAIN Cereal Diversity Screen: concept, results, and prospects

One hundred and fifty bread wheat lines and 50 other lines of small-grain cereals (spelt, durum wheat, Triticum monococcum, Triticum dicoccum, oats, rye, and barley) were selected for diversity in their geographical origin, age, and characteristics. They were grown on a single site in Hungary in 2004-2005, harvested, milled, and analyzed for a range of phytochemicals (tocols, sterols, phenolic acids, folates, alkylresorcinols) and fiber components that are considered to have health benefits. Detailed analyses of these components in the different species are reported in a series of accompanying papers. The present paper discusses the comparative levels of the bioactive components in the different species, showing differences in both ranges and mean amounts. Furthermore, detailed comparisons of the bread wheat lines show that it is possible to identify lines in which high levels of phytochemicals and dietary fiber components are combined with good yield and processing quality. This means that commercially competitive lines with high levels of bioactive components are a realistic goal for plant breeders.     

Effect of wheat bran addition on in vitro starch digestibility,physico-mechanical and sensory properties of biscuits

Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein and is thus a good candidate for nutritional enrichment of cereal foods. The aim of this study was to understand the effect of bran incorporation and particle size reduction on biscuit microstructure, texture and in vitro starch digestibility. Five different biscuits containing 5–15% DF were produced. Two different particle sized wheat brans were used: coarse (450 μm) and fine (68 μm). Bran particle size reduction increased the elastic modulus and hardness of biscuits. Biscuits containing fine bran had visually more compact structure without any surface or internal defects than those with coarse bran. Fine bran containing sample had the highest hardness value. Sensory evaluation showed that roughness and breakdown of biscuits in the mouth was significant for the coarse bran with highest level of bran addition. The instrumental elastic modulus, stress and hardness were closely related to sensory hardness and strength to break. Increasing DF content from 5 to 15% increased hydrolysis index by 16%, from 32 to 37.