Selenium-enriched germinated wheat, soybean and huauzontle and their effects in bread properties and colon cancer.
- Authors
- Lazo V?lez, Marco Antonio
- Format
- DoctoralThesis
- Status
- publishedVersion
- Description
Selenium (Se) is considered an essential trace element for humans and other mammalians. Both organic and inorganic selenium components have been amply researched in order to prevent and treat several diseases such as colon cancer. In this dissertation, Chapter 2 review the different Se sources and agronomic, milling, and processing factors that affect Se concentration and the bioavailability in wheat grains and the effects on quality of yeast-leavened and sourdough breads. Moreover, the second chapter reviews the nutritional and health implications that have been documented for these Se-enriched foods. Secondly, this dissertation explored the objectives related in Chapter 1 through case studies in three different and contrasting grains: wheat, huauzontle and soybean. The third chapter includes a study related to the feasibility in the use of statistic model, such as response super face with desirability function in order to optimize both selenomethionine content and alpha amylase activity in Se-enriched sprouted wheat kernels. Chapter 4 deals with the effects of chemical stress with selenium salts in the phytochemical composition of germinated or sprouted huauzontle. Chapters 5 and 6 researched the feasibility of the use of soybean enriched flours from raw or germinated grains with- or without selenium stress in the production of high protein and nutraceutical yeast-leavened breads and further investigation related to the production of soybean-enriched breads which were digested with the most relevant enzymes present in the human gastrointestinal tract in order to assess the comparatively chemopreventive in vitro effects against two colon cancer cell lines. The research related to the antiproliferative effects of bread hydrolysates is described in chapter 6. Finally, this set of original research papers clearly demonstrated that flours obtained from germinated grains with- or without selenium stress have excellent potential to generate nutraceutical foods rich in proteins, organic selenium and phytochemicals that exert positive effects on human health. Pulse flours complemented the amino acid profile of cereal-based products and increased selenium and phytochemicals, consequently improving human health. Thus, enriched flours can be utilized to produce yeast-leavened breads with higher protein and nutraceuticals properties, these characteristics may be increased by dough fermentation either with yeast or bacteria cultures (sourdough). The breads obtained herein had a positive effect in terms of in vitro antiproliferative activity of colon cancer.
- Publication Year
- 2016
- Language
- eng
- Topic
- BIOTECNOLOG?A
C?NCER
NUTRIOMICS
CEREALES
- Repository
- Repositorio SENESCYT
- Rights
- openAccess
- License