ORCID Profile
0000-0003-2954-1022
Current Organisations
KU Leuven
,
University of the Witwatersrand
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Publisher: Wiley
Date: 04-06-2016
DOI: 10.1111/PCE.12749
Abstract: Several studies have suggested that the majority of iron (Fe) and zinc (Zn) in wheat grains are associated with phytate, but a nuanced approach to unravel important tissue-level variation in element speciation within the grain is lacking. Here, we present spatially resolved Fe-speciation data obtained directly from different grain tissues using the newly developed synchrotron-based technique of X-ray absorption near-edge spectroscopy imaging, coupling this with high-definition μ-X-ray fluorescence microscopy to map the co-localization of essential elements. In the aleurone, phosphorus (P) is co-localized with Fe and Zn, and X-ray absorption near-edge structure imaging confirmed that Fe is chelated by phytate in this tissue layer. In the crease tissues, Zn is also positively related to P distribution, albeit less so than in the aleurone. Speciation analysis suggests that Fe is bound to nicotianamine rather than phytate in the nucellar projection, and that more complex Fe structures may also be present. In the embryo, high Zn concentrations are present in the root and shoot primordium, co-occurring with sulfur and presumably bound to thiol groups. Overall, Fe is mainly concentrated in the scutellum and co-localized with P. This high resolution imaging and speciation analysis reveals the complexity of the physiological processes responsible for element accumulation and bioaccessibility.
Publisher: Elsevier
Date: 2013
Publisher: Elsevier BV
Date: 10-2018
DOI: 10.1016/J.FOODCHEM.2018.04.125
Abstract: Chelation of iron and zinc in wheat as phytates lowers their bio-accessibility. Steeping and germination (15 °C, 120 h) lowered phytate content from 0.96% to only 0.81% of initial dry matter. A multifactorial experiment in which (steeped/germinated) wheat was subjected to different time (2-24 h), temperature (20-80 °C) and pH (2.0-8.0) conditions showed that hydrothermal processing of germinated (15 °C, 120 h) wheat at 50 °C and pH 3.8 for 24 h reduced phytate content by 95%. X-ray absorption near-edge structure imaging showed that it indeed abolished chelation of iron to phytate. It also proved that iron was oxidized during steeping, germination and hydrothermal processing. It was further shown that zinc and iron bio-accessibility were respectively 3 and 5% in wheat and 27 and 37% in hydrothermally processed wheat. Thus, hydrothermal processing of (germinated) wheat paves the way for increasing elemental bio-accessibility in whole grain-based products.
Publisher: Wageningen Academic Publishers
Date: 02-04-2010
Publisher: American Chemical Society (ACS)
Date: 13-04-2023
Publisher: American Chemical Society (ACS)
Date: 20-01-2015
DOI: 10.1021/JF5055485
Abstract: The distribution of minerals in (pearled) wheat grains was measured by synchrotron X-ray fluorescence, and the impact of pearling (0, 3, 6, 9, and 12% by weight) on the mineral composition of flour, shorts, and bran was identified by ICP-MS. The xylem mobile elements (Mn, Si, Ca, and Sr) dominated in the outermost bran layers, while the phloem mobile elements (K, Mg, P, Fe, Zn, and Cu) were more concentrated in the aleurone. Pearling lowered the concentrations of xylem mobile elements and increased the concentrations of most phloem mobile elements in the pearled grains. Molybdenum, Cd, and especially Se were more evenly distributed, and pearling affected their concentrations in milling products less. Pearling (3%) increased the concentration of several nutrients (P, Zn, Cu) in the flour because the bran fractions reaching the flour are enriched in aleurone. The correlations of concentrations of Mg, Fe, Zn, and Cu with that of P suggested their association with phytate.
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