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Cereal Grain Nutrition in Human Health
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Cereal Grain Nutrition in Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Carbohydrates".

Deadline for manuscript submissions: closed (5 August 2024) | Viewed by 16360

Special Issue Editor

Dr. Sijo Joseph (Thandapilly)

E-Mail Website
Guest Editor
1. Richardson Center for Food Technology and Research, Winnipeg, MB R3T 2N2, Canada
2. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
3. Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB R6M 1Y5, Canada
Interests: cereals; whole grain; nutrition; bioactives; chronic diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains, a staple food for a substantial global population, offer a diverse range of nutritional and bioactive compounds, including dietary fiber, protein, carbohydrates, vitamins, minerals, lignans, phytosterols, and phenolics. Extensive animal and human studies have consistently underscored the potential health benefits associated with the consumption of whole grain cereals and their constituents, demonstrating a positive impact on reducing the risk of cancer, cardiovascular diseases, type 2 diabetes, and other chronic conditions.

Ongoing exploration in the realms of genotype–environment interactions, the effects of primary and secondary processing, and the optimization of functional food formulation aims to enhance the nutritional attributes of cereal grains. Concurrently, comprehensive research into the physiological effects of cereal grains and their components seeks to maximize their biological efficacy.

In light of these advancements, our Special Issue, "Cereal Grains Nutrition in Human Health", endeavors to cover diverse research domains related to the potential health benefits of cereal grains and their various bioactives. We warmly invite authors to contribute original articles and review papers, providing readers of Nutrients with updated and novel perspectives on cereals and their profound impact on human health.

Dr. Sijo Joseph (Thandapilly)
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cereals
  • whole grain
  • nutrition
  • bioactives
  • chronic diseases

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Published Papers (4 papers)

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Research

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23 pages, 3763 KiB  
Article
Oat-Protein-Based Diet Lowers Blood Pressure and Prevents Cardiac Remodeling and Dysfunction in Spontaneously Hypertensive Rats
by Pema Raj, Jenny Bouchard, Delphine Martineau-Côté, Lovemore Malunga, Lamia L’Hocine, Liping Yu, Babak Sobhi, Allaoua Achouri, Mélanie Pitre, Sijo Joseph Thandapilly and Thomas Netticadan
Nutrients 2024, 16(22), 3870; https://doi.org/10.3390/nu16223870 - 13 Nov 2024
Viewed by 1598
Abstract
Background/Objectives: Hypertension and its associated complications, such as cardiac remodeling and dysfunction, continue to impose a significant burden on global healthcare. Nutritional interventions have been recognized as playing a crucial role in addressing this devastating condition termed a ‘silent killer’. Plant-based proteins could [...] Read more.
Background/Objectives: Hypertension and its associated complications, such as cardiac remodeling and dysfunction, continue to impose a significant burden on global healthcare. Nutritional interventions have been recognized as playing a crucial role in addressing this devastating condition termed a ‘silent killer’. Plant-based proteins could potentially be utilized as a non-pharmacological strategy to combat hypertension and its related risk factors. In this study, we investigated the efficacy of an oat protein diet in managing hypertension and cardiac abnormalities. Methods: Four-week-old male spontaneously hypertensive rats (SHRs) and Wistar–Kyoto (WKY) rats were fed a regular diet with casein as a protein source or an oat-protein-based diet for 16 weeks. Twenty-week-old male SHRs showed high blood pressure (BP), cardiac remodeling, cardiac dysfunction, higher levels of markers of oxidative stress [malondialdehyde (MDA)] and inflammation [tumor necrosis factor-α (TNF-α)], as well as lower levels of a marker of vascular function (nitric oxide). Results: The oat protein diet was able to significantly lower high BP, prevent cardiac remodeling and dysfunction, improve the levels of nitric oxide, and reduce the levels of TNF-α. Oat protein, after in vitro gastrointestinal digestion, also exhibited angiotensin-converting enzyme inhibition and significantly higher antioxidant activity than casein when assessed with the 2,2-diphenyl-1-picrylhydrazyl and the iron-chelating assays in vitro. Conclusions: oat protein lowers BP and prevents cardiac remodeling and dysfunction partly via improving the levels of nitric oxide and TNF-αin SHRs. Its high antioxidant potential could contribute to the observed cardiovascular effects. Full article
(This article belongs to the Special Issue Cereal Grain Nutrition in Human Health)
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16 pages, 917 KiB  
Article
Assessing the Hypertension Risk: A Deep Dive into Cereal Consumption and Cooking Methods—Insights from China
by Yingyu Huang, Yang Ao, Xuzhi Wan, Xiaohui Liu, Jianxin Yao, Hao Ye, Anli Wang, Pan Zhuang, Jingjing Jiao and Yu Zhang
Nutrients 2024, 16(17), 3027; https://doi.org/10.3390/nu16173027 - 8 Sep 2024
Cited by 1 | Viewed by 1477
Abstract
Background: Cereal grains are rich in carbohydrates and could trigger a hyperglycemic response which is closely linked to blood pressure status. We aim to examine the associations between the consumption of cereals with different cooking methods and hypertension risk. Methods: We conducted a [...] Read more.
Background: Cereal grains are rich in carbohydrates and could trigger a hyperglycemic response which is closely linked to blood pressure status. We aim to examine the associations between the consumption of cereals with different cooking methods and hypertension risk. Methods: We conducted a prospective analysis utilizing the nationwide data of 11,080 adult participants who were free of hypertension at baseline. Cereal intake was assessed using 3-day 24 h dietary recalls with a weighing technique. Hypertension incidence was identified in adherence with the Seventh Joint National Commission guidelines during the follow-up. Cox proportional hazards regression models were used to extrapolate hazard ratios associated with hypertension risk. Results: Over an average follow-up span of 7 years (77,560 person-years), we identified 3643 new hypertension cases. The intake of total, fried, and baked cereals was associated with 15%, 20%, and 20% higher risk of hypertension, respectively. Whole grain consumers had an 8% lower risk of hypertension compared with non-consumers, while total refined grain consumers showed no significant association. Replacing one daily serving of fried or baked cereals with an equivalent serving of boiled cereals was related to a 28% or 14% lower risk, respectively. Conclusions: Total, fried, and baked cereal consumption was positively associated with hypertension risk, while consuming whole grains was related to a lower risk. Modifying cooking methods from frying or baking to boiling for cereals may be beneficial to lower risk. The current study underscores the significance of considering both the degree of processing and cooking methods applied to cereals in addressing hypertension prevention and management. Full article
(This article belongs to the Special Issue Cereal Grain Nutrition in Human Health)
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14 pages, 295 KiB  
Article
Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives
by Małgorzata Kosicka-Gębska, Marta Sajdakowska, Marzena Jeżewska-Zychowicz, Jerzy Gębski and Krystyna Gutkowska
Nutrients 2024, 16(11), 1606; https://doi.org/10.3390/nu16111606 - 24 May 2024
Cited by 3 | Viewed by 2437
Abstract
The aim of the study was to ascertain consumers’ interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, [...] Read more.
The aim of the study was to ascertain consumers’ interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the willingness to purchase a fruit and cereal bar with health-promoting properties. Data were collected through a quantitative CAWI survey conducted in 2020. It involved 1034 respondents. A logistic regression model was developed in which the dependent variable was the respondents’ interest in an innovative fruit and cereal bar on whose packaging the manufacturer declared its health-promoting properties. It was found that producers’ efforts to change the packaging to an organic one (OR = 1.24) along with enriching the product with chia seeds/flaxseed (OR = 1.22), vitamins and minerals (OR = 1.19), as well as fruit (OR = 1.14) and protein (OR = 1.12), or removing ingredients that cause allergies, would significantly increase the chance of respondents purchasing such a bar. A celebrity image and a claim that the product “helps maintain a healthy body weight” on the label would also encourage purchases. On the other hand, reducing the sugar content or enriching a fruit and cereal bar with powdered insects would significantly reduce the propensity to buy it. Full article
(This article belongs to the Special Issue Cereal Grain Nutrition in Human Health)

Review

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35 pages, 5544 KiB  
Review
Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade
by Apurva Singla, Om Prakash Gupta, Vijeta Sagwal, Abhishek Kumar, Neha Patwa, Narender Mohan, Ankush, Dinesh Kumar, Om Vir, Jogendra Singh, Lokendra Kumar, Chuni Lal and Gyanendra Singh
Nutrients 2024, 16(6), 900; https://doi.org/10.3390/nu16060900 - 21 Mar 2024
Cited by 21 | Viewed by 10736
Abstract
This paper explores the multifaceted nature of β-glucan, a notable dietary fiber (DF) with extensive applications. Beginning with an in-depth examination of its intricate polysaccharide structure, the discussion extends to diverse sources like oats, barley, mushrooms, and yeast, emphasizing their unique compositions. The [...] Read more.
This paper explores the multifaceted nature of β-glucan, a notable dietary fiber (DF) with extensive applications. Beginning with an in-depth examination of its intricate polysaccharide structure, the discussion extends to diverse sources like oats, barley, mushrooms, and yeast, emphasizing their unique compositions. The absorption and metabolism of β-glucan in the human body are scrutinized, emphasizing its potential health benefits. Extraction and purification processes for high-quality β-glucan in food, pharmaceuticals, and cosmetics are outlined. The paper underscores β-glucan’s biofunctional roles in immune modulation, cholesterol regulation, and gastrointestinal health, supported by clinical studies. The review discusses global trade dynamics by tracing its evolution from a niche ingredient to a global commodity. In summary, it offers a comprehensive scientific perspective on β-glucan, serving as a valuable resource for researchers, professionals, and industries exploring its potential in the dietary fiber landscape. Full article
(This article belongs to the Special Issue Cereal Grain Nutrition in Human Health)
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