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Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products

The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked thes...

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Autores principales: Samson, Marie-Françoise, Boury-Esnault, Anaïs, Menguy, Ewen, Avit, Valentin, Canaguier, Elodie, Bernazeau, Bruno, Lavene, Patrice, Chiffoleau, Yuna, Akermann, Gregori, Moinet, Kristel, Desclaux, Dominique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000652/
https://www.ncbi.nlm.nih.gov/pubmed/36900610
http://dx.doi.org/10.3390/foods12051093
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author Samson, Marie-Françoise
Boury-Esnault, Anaïs
Menguy, Ewen
Avit, Valentin
Canaguier, Elodie
Bernazeau, Bruno
Lavene, Patrice
Chiffoleau, Yuna
Akermann, Gregori
Moinet, Kristel
Desclaux, Dominique
author_facet Samson, Marie-Françoise
Boury-Esnault, Anaïs
Menguy, Ewen
Avit, Valentin
Canaguier, Elodie
Bernazeau, Bruno
Lavene, Patrice
Chiffoleau, Yuna
Akermann, Gregori
Moinet, Kristel
Desclaux, Dominique
author_sort Samson, Marie-Françoise
collection PubMed
description The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer’s digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality.
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spelling pubmed-100006522023-03-11 Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products Samson, Marie-Françoise Boury-Esnault, Anaïs Menguy, Ewen Avit, Valentin Canaguier, Elodie Bernazeau, Bruno Lavene, Patrice Chiffoleau, Yuna Akermann, Gregori Moinet, Kristel Desclaux, Dominique Foods Article The consumption of artisanal and organic pasta made on-farm from ancient varieties is increasing in France. Some people, namely, those suffering from digestive disorders following the consumption of industrial pasta, consider these artisanal pasta to be more digestible. Most of them have linked these digestive disorders to the ingestion of gluten. We analyzed in this study the impact of industrial and artisanal practices on the protein quality of durum wheat products. The varieties recommended by the industry (IND) were compared to those used by farmers (FAR): the FAR being on average much richer in protein. However, the solubility of these proteins analyzed by Size Exclusion-High Performance Liquid Chromatography (SE-HPLC) and their in vitro proteolysis by digestive enzymes vary little between the two groups of varieties, while differences between varieties in each group are observable. The location of grain production and the tested cropping systems (zero vs. low input) have a low impact on protein quality. Yet, more contrasting modalities should be studied to validate this point. The type of production process (artisanal vs. industrial) is, among those studied, the factor having the greatest impact on protein compositionPasta produced by the artisanal method contains a higher sodium dodecyl sulfate (SDS)-soluble protein fraction and are more in-vitro proteolyzed. Whether these criteria are indicative of what happens during a consumer’s digestion remains to be determined. It also remains to be assessed which key stages of the process have the greatest influence on protein quality. MDPI 2023-03-03 /pmc/articles/PMC10000652/ /pubmed/36900610 http://dx.doi.org/10.3390/foods12051093 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Samson, Marie-Françoise
Boury-Esnault, Anaïs
Menguy, Ewen
Avit, Valentin
Canaguier, Elodie
Bernazeau, Bruno
Lavene, Patrice
Chiffoleau, Yuna
Akermann, Gregori
Moinet, Kristel
Desclaux, Dominique
Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products
title Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products
title_full Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products
title_fullStr Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products
title_full_unstemmed Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products
title_short Farmer vs. Industrial Practices: Impact of Variety, Cropping System and Process on the Quality of Durum Wheat Grains and Final Products
title_sort farmer vs. industrial practices: impact of variety, cropping system and process on the quality of durum wheat grains and final products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000652/
https://www.ncbi.nlm.nih.gov/pubmed/36900610
http://dx.doi.org/10.3390/foods12051093
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