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FODMAPs in Wheat

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Wheat Quality For Improving Processing And Human Health

Abstract

The dietary intake of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) can promote gut health, but also trigger gastrointestinal disorders. Wheat as a staple food is considered a major source of FODMAPs in the daily diet. The most abundant FODMAPs in the wheat grain are fructans, which accumulate during plant development in vegetative tissues and are remobilized during grain filling and synthesized in the developing grain. Abiotic stress can foster the accumulation of fructans. Quantification of fructans and/or other FODMAPs is usually carried out by commercial enzymatic assays or by chromatographic methods. There is evidence for genetic variation in fructan accumulation, remobilization efficiency and concentration in the grain. Heritabilities were shown to be moderate to high. Therefore, breeding for low fructan and/or FODMAPs levels in the grain is feasible and was already successfully demonstrated. A significant reduction in FODMAPs of wheat products, however, can be realised by processing. Therefore, long proofing times, especially sour dough fermentation, are most efficient.

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Acknowledgments

H.G. acknowledges funding by the Austrian Research Promotion Agency (FFG) for the project ‘ID WHEAT’ (No. 858540) and by the OeAD GmbH, Vienna (WTZ project CZ 02/2018). Rothamsted Research (A.L., P.S.) receives grant-aided support from the Biotechnology and Biological Sciences Research Council (BBSRC) of the UK and the work reported here forms part of the Designing Future Wheat Institute Strategic Programme (BB/P016855/1). F.B. acknowledges financial support by the National Research, Development and Innovation Office, Hungary, for parts of the research mentioned in this chapter (project OTKA-K 16-119835).

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Authors and Affiliations

  1. Department of Crop Sciences, University of Natural Resources and Life Sciences, Vienna, Tulln an der Donau, Austria

    Heinrich Grausgruber

  2. Department of Plant Sciences, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK

    Alison Lovegrove & Peter Shewry

  3. FBFD Pty Ltd, Beecroft, NSW, Australia

    Ferenc Békés

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  1. Heinrich Grausgruber
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Correspondence to Heinrich Grausgruber .

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  1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Gilberto Igrejas

  2. Western Region Agricultural Research Cente, NARO, Fukuyama, Japan

    Tatsuya M. Ikeda

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

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Grausgruber, H., Lovegrove, A., Shewry, P., Békés, F. (2020). FODMAPs in Wheat. In: Igrejas, G., Ikeda, T., Guzmán, C. (eds) Wheat Quality For Improving Processing And Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-34163-3_21

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