DYNAMICS OF WINTER RYE PENTOSAN FORMATION DURING GRAIN MATURATION

DOI 10.12737/2073-0462-2025-32-40 УДК 633.14:631.524.6

Authors

  • Ponomareva Mira Ponomareva Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.
  • Gulnaz Suleymanovna Mannapova Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.
  • Sergey Nikolaevich Ponomarev Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.
  • Dilya Danisovna Sayfutdinova Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.

Keywords:

winter rye (Secale cereale L.), water-soluble pentosans, arabinoxylans, viscosity of aqueous extract, phase of grain development.

Abstract

The study was conducted in 2018-2019 in the Republic of Tatarstan to assess the dynamics of total and water-soluble pentosans accumulation at different stages of grain formation to develop methods for breeding rye with a given level of these polysaccharides. The material for the study was six varieties of winter rye (Tatarskaya 1, Radon, Pamyati Kunakbaeva, Podarok, Ogonek, Marusenka). Grain samples were collected at the milk, wax, full and physiological (10 days after harvesting) maturity phases. From the middle part of the ear of each variety, 600 grains were isolated, separated by the morphological and histological method into the embryo, endosperm and shells for subsequent analysis of pentosans. The monosaccharide composition was determined by the method of high-performance anion exchange chromatography, the content of total and water-soluble pentosans - by the orcinol chloride method, the viscosity of the aqueous extract - on a sinusoidal viscometer. The content of oligo- and polysaccharides in aqueous extracts of rye meal was 52 ... 74% of the total amount of extracted carbohydrates. The amount of xylose in the varieties Tatarskaya 1, Radon and Pamyati Kunakbaeva was at the level of 14 ... 16 mg/ml, Ogonek, Podarok and Marusenka - 9 ... 11 mg/ml. The viscosity of the extracts correlated with the level of water-soluble pentosans (r = 0.972 and r = 0.615 in 2018 and 2019). The share of arabinoxylans in grain hulls increased from milk (34.3%) to physiological maturity (39.8%). The study revealed significant varietal differences in the accumulation of pentosans and their spatiotemporal dynamics in grain. The level of total pentosans in the endosperm decreased from 7% (milk ripeness) to 4.3% (physiological maturity), in the embryo - from 14.5% (wax ripeness) to 13.5% (physiological maturity). In the hulls, the water-soluble pentosans content decreased from milk to full maturity (from 5.04% to 3.15%), but increased to 3.9% by physiological maturity. The peak concentration of water-soluble pentosans in the endosperm and embryo was observed at full ripeness (4.8% and 2.6%, respectively), after which it decreased towards physiological maturity.

Information about the authors

Ponomareva Mira Ponomareva , Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.

Doctor of Biological Sciences, Professor, Chief Research fellow

Gulnaz Suleymanovna Mannapova , Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.

PhD in Agricultural Sciences, leading research fellow

Sergey Nikolaevich Ponomarev , Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.

Doctor of Agricultural Sciences, Chief Research fellow

Dilya Danisovna Sayfutdinova , Tatar Research Institute of Agriculture – a separate structural division of Federal Research Center of Kazan Scientific Center of the Russian Academy of Sciences, Kazan, Russia.

Research fellow

References

 1. Izydorczyk M. S. Arabinoxylans / Handbook of hydrocolloids. Cambridge: Woodhead Publishing, 2021. P. 399–461. doi: 10.1016/B978-0-12-820104-6.00016-4.

 2. Arabinoxylans / A. Shah, F. A. Masoodi, A. Gani, et al. // Food biopolymers: Structural, functional and nutraceutical properties. Cham: Springer Nature Switzerland AG, 2021. P. 173–186. doi: 10.1007/978-3-303-27061-2.

 3. Адаптивность сортов озимой ржи по реологическим свойствам суспензии шрота / Т. Я. Ермолаева, Н. Н. Нуждина, Д. В. Говердов, и др.// Российская сельскохозяйственная наука. 2021. № 4. С. 27–32. doi: 10.31857/S2500262721040062.

 4. Анализ нуклеотидных последовательностей гена гликозилтрансферазы GT47 у сортов ржи, различающихся по содержанию водорастворимых пентозанов в зерне / Е. А. Заикина, Р. Р. Каюмова, А. Р. Кулуев и др. // Труды по прикладной ботанике, генетике и селекции. 2023. Т. 184. № 2. С. 112–119. doi: 10.30901/2227-8834-2023-2-112-119.

 5. Arabinoxylans as functional food ingredients: A review / E. Zannini, A. Bravo Nunez, A. W. Sahin, et al. Foods // 2022. Vol. 11. No. 7. Article 1026. URL: https://www.mdpi.com/2304-8158/11/7/1026. (дата обращения: 7.04.2025). doi: 10.3390/foods11071026.

 6. Tse T., Schendel R. R. Cereal grain arabinoxylans: Processing effects and structural changes during food and beverage fermentations // Fermentation. 2023. Vol. 9. No. 10. Article 914. URL: https://www.mdpi.com/2311-5637/9/10/914. (дата обращения: 7.04.2025) doi: 10.3390/fermentation9100914.

 7. Ибрагимова З. А., Кулуев Б. Р. Молекулярные основы пищевых и кормовых качеств зерна ржи (Secale sereale) // Биомика. 2020. Т. 12 (1). С. 8–26. doi: 10.31301/2221-6197.bmcs.2020-2.

 8. Кобылянский В. Д., Солодухина О. В., Никонорова И. М. Морфологические особенности низкопентозанового зерна ржи // Труды по прикладной ботанике, генетике и селекции. 2021. Т. 182. № 2. P. 123–130. doi: 10.30901/2227-8834-2021-2-123-130.

 9. The HEALTHGRAIN cereal diversity screen: concept, results, and prospects / J. L. Ward, K. Poutanen, K. Gebruers, et al. // Journal of Agricultural and Food Chemistry. 2008. Vol. 56. No. 21. P. 9699–9709.

 10. Piro M. C., Muylle H., Haesaert G. Exploiting Rye in Wheat Quality Breeding: The Case of Arabinoxylan Content // Plants. 2023. Vol. 12. Article 737. URL: https://www.mdpi.com/2223-7747/12/4/737. (дата обращения: 7.04.2025). doi: 10.3390/plants12040737.

 11. Research techniques for the quality of wholemeal rye flour/ M. L. Ponomareva, S. N. Ponomarev, G. S. Mannapova, et al. // Russian Agricultural Sciences. 2022. Т. 48. №. 5. Р. 334-343. doi:10.3103/S106836742205007X.

 12. Влияние водорастворимых пентозанов на хлебопекарные свойства озимой ржи / Е. Н. Шаболкина, А. А.Бишарев, Н. В. Анисимкина и др. // Зерновое хозяйство России. 2019. №. 1. С. 49–51. doi: 10.31367/2079-8725-2019-61-1-49-51.

 13. Cereal-derived water-unextractable arabinoxylans: Structure feature, effects on baking products and human health/ M. Huang, J. Bai, D. G. Buccato et al. // Foods. 2024. Vol. 13. No. 15. Article 2369. URL: https://www.mdpi.com/2304-8158/13/15/2369/notes (дата обращения: 30.07.2024). doi: 10.3390/foods13152369.

 14. Role of Aleurone Cell Walls in Water Diffusion and Distribution within Cereal Grains / R. Ying, T. Li, C. Wu, et al. // J. Cereal Sci. 2020. Vol. 93. Article 102952. URL: https://www.sciencedirect.com/science/article/abs/pii/S0733521019308197. (дата обращения: 7.04.2025). doi: 10.1016/j.jcs.2020.102952.

 15. Prospects of Using Low-Pentosan Grain Fodder Rye for Baking Purposes/ V. D. Kobylyansky, L. I. Kuznetsova, O. V. Solodukhina, et al. // Russian Agricultural Sciences. 2019. Vol. 45. P. 1–4. URL: https://link.springer.com/article/10.3103/S1068367419010063#citeas (дата обращения: 7.04.2025). doi: 10.3103/S1068367419010063.

 16. Saulnier L. Types and Functionality of Polysaccharides in Cereal Grains / Cereal Grain-based Functional Foods. Special Collection: 2018 ebook collection 2018. Р. 54–84. URL: https://books.rsc.org/books/editedvolume/750/chapter-abstract/467680/Types-and-Functionality-of-Polysaccharides-in?redirectedFrom=fulltext. (дата обращения: 7.04.2025). doi: 10.1039/9781788012799-00054.

 17. Developing new types of wheat with enhanced health benefits / P. R. Shewry, G. Charmet, G. Branlard, et al. // Trends in Food Science & Technology. 2012. Vol. 25. No. 2. P. 70–77. doi: 10.1016/j.tifs.2012.01.003.

 18. Ефремова Т. Т., Чуманова Е. В. Стадии роста и развития пшеницы и их значение в формировании элементов продуктивности // Письма в Вавиловский журнал генетики и селекции. 2023. Т. 9 № 2. С. 54–80. doi: 10.18699/LettersVJ-2023-9-09.

 19. Hashimoto S., Shogren M. D., Pomeranz Y. Cereal pentosans: their estimation and significance. I. Pentosans in wheat and milled wheat products // Cereal Chem. 1987. Vol. 64. No 1. P. 30–34.

 20. Enzymes in production of functional food ingredients – the arabinoxylan case / J. A. Delcour, W. F. Broekaert, C. M. Courtin, et al. // The Science of Gluten-Free Foods and Beverages / ed. by E. K. Arendt, F. dal Bello. Grand Rapids: AACC Int. Inc, 2009. P. 129–140.

 21. Вариабельность содержания арабиноксиланов в анатомических частях зерновки озимой ржи в период созревания зерна / М. Л. Пономарева, С. Н. Пономарев, Л. Ф. Гильмуллина и др. // Аграрный научный журнал. 2024. №. 9. С. 49–57. doi: 10.28983/asj.y2024i9pp49-57.

 22. D. Boros, R. R. Marquardt, B. A. Slominski, et al. Extract viscosity as an indirect assay for water-soluble pentosans content in rye // Cereal Chem. 1993. Vol. 70. Р. 575–580.

 23. Фенотипическая оценка содержания пентозанов в ржаном шроте методом определения вязкости водного экстракта / М. Л. Пономарева, С. Н. Пономарев, Л. Ф. Гильмуллина и др. // Достижения науки и техники АПК. 2015. Т.29. № 11. С. 32–35.

 24. Гамзаева Р. С. Влияние фиторегуляторов эпин и циркон на амилолитическую активность и содержание редуцирующих сахаров в прорастающих зёрнах пивоваренного ячменя // Известия Санкт-Петербургского государственного аграрного университета. 2016. №. 44. С. 27–32.

 25. Identification of genes involved in the formation of soluble dietary fiber in winter rye grain and their expression in cultivars with different viscosities of whole meal water extract / L. V. Kozlova, A. R. Nazipova, O. V. Gorshkov, et al. // The Crop Journal. 2022. Vol. 10. No. 2. P. 532–549. doi: 10.1016/j.cj.2021.05.008.

 1. Izydorczyk MS. Arabinoxylans. Handbook of hydrocolloids. Cambridge: Woodhead Publishing. 2021; 399-461 p. doi: 10.1016/B978-0-12-820104-6.00016-4.

 2. Shah A, Masoodi FA, Gani A. Arabinoxylans. Food biopolymers: structural, functional and nutraceutical properties. Cham: Springer Nature Switzerland AG, 2021; 173-186 p. doi: 10.1007/978-3-303-27061-2.

 3. Ermolaeva TYa, Nuzhdina NN, Goverdov DV. [Adaptability of winter rye varieties by rheological properties of meal suspension]. Rossiyskaya selskokhozyaystvennaya nauka. 2021; 4. 27-32 p. doi: 10.31857/S2500262721040062.

 4. Zaikina EA, Kayumova RR, Kuluev AR. [Analysis of nucleotide sequences of GT47 glycosyltransferase gene in rye varieties differing in the content of water-soluble pentosans in grain]. Trudy po prikladnoy botanike, genetike i selektsii. 2023; Vol.184. 2. 112-119 p. doi: 10.30901/2227-8834-2023-2-112-119.

 5. Zannini E, Bravo Nunez A, Sahin AW. Arabinoxylans as functional food ingredients: a review. [Internet]. Foods. 2022; Vol.11. No.7. Article 1026. [cited 2025, April 7]. Available from: https://www.mdpi.com/2304-8158/11/7/1026. doi: 10.3390/foods11071026.

 6. Tse T, Schendel RR. Cereal grain arabinoxylans: Processing effects and structural changes during food and beverage fermentations. [Internet]. Fermentation. 2023; Vol.9. No.10. Article 914. [cited 2025, April 7]. Available from: https://www.mdpi.com/2311-5637/9/10/914. doi: 10.3390/fermentation9100914.

 7. Ibragimova ZA, Kuluev BR. [Molecular basis of food and feed qualities of rye grain (Secale sereale)]. Biomika. 2020; Vol.12 (1). 8-26 p. doi: 10.31301/2221-6197.bmcs.2020-2.

 8. Kobylyanskiy VD, Solodukhina OV, Nikonorova IM. [Morphological features of low-pentosan rye grain]. Trudy po prikladnoy botanike, genetike i selektsii. 2021; Vol.182. 2. 123-130 p. doi: 10.30901/2227-8834-2021-2-123-130.

 9. Ward JL, Poutanen K, Gebruers K. The HEALTHGRAIN cereal diversity screen: concept, results, and prospects. Journal of Agricultural and Food Chemistry. 2008; Vol.56. No.21. 9699-9709 p.

 10. Piro MC, Muylle H, Haesaert G. Exploiting rye in wheat quality breeding: the case of arabinoxylan content. [Internet]. Plants. 2023; Vol.12. Article 737. [cited 2025, April 7]. Available from: https://www.mdpi.com/2223-7747/12/4/737. doi: 10.3390/plants12040737.

 11. Ponomareva ML, Ponomarev SN, Mannapova GS. Research techniques for the quality of wholemeal rye flour. Russian Agricultural Sciences. 2022; Vol.48. 5. 334-343 p. doi:10.3103/S106836742205007X.

 12. Shabolkina EN, Bisharev AA, Anisimkina NV. [The effect of water-soluble pentosans on the baking properties of winter rye]. Zernovoe khozyaystvo Rossii. 2019; 1. 49-51 p. doi: 10.31367/2079-8725-2019-61-1-49-51.

 13. Huang M, Bai J, Buccato DG. Cereal-derived water-unextractable arabinoxylans: Structure feature, effects on baking products and human health. [Internet]. Foods. 2024; Vol.13. No.15. Article 2369. [cited 2024, July 30]. Available from: https://www.mdpi.com/2304-8158/13/15/2369/notes. doi: 10.3390/foods13152369.

 14. Ying R, Li T, Wu C. Role of aleurone cell walls in water diffusion and distribution within cereal grains. [Internet]. J. Cereal Sci. 2020; Vol.93. Article 102952. [cited 2025, April 7]. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0733521019308197. doi: 10.1016/j.jcs.2020.102952.

 15. Kobylyansky VD, Kuznetsova LI, Solodukhina OV. Prospects of using low-pentosan grain fodder rye for baking purposes. [Internet]. Russian Agricultural Sciences. 2019; Vol.45. 1-4 p. [cited 2025, April 7]. Available from: https://link.springer.com/article/10.3103/S1068367419010063#citeas. doi: 10.3103/S1068367419010063.

 16. Saulnier L. Types and functionality of polysaccharides in cereal grains. Cereal grain-based functional foods. [Internet]. Special collection: 2018 ebook collection 2018; 54-84 p. [cited 2025, April 7]. Available from: https://books.rsc.org/books/edited-volume/750/chapter-abstract/467680/Types-and-Functionality-of-Polysaccharides-in?redirectedFrom=fulltext. doi: 10.1039/9781788012799-00054.

 17. Shewry PR, Charmet G, Branlard G. Developing new types of wheat with enhanced health benefits. Trends in Food Science & Technology. 2012; Vol.25. No.2. 70-77 p. doi: 10.1016/j.tifs.2012.01.003.

 18. Efremova TT, Chumanova EV. [Stages of wheat growth and development and their importance in the formation of productivity elements]. Pisma v Vavilovskiy zhurnal genetiki i selektsii. 2023; Vol.9. 2. 54-80 p. doi: 10.18699/LettersVJ-2023-9-09.

 19. Hashimoto S, Shogren MD, Pomeranz Y. Cereal pentosans: their estimation and significance. I. Pentosans in wheat and milled wheat products. Cereal Chem. 1987; Vol.64. No.1. 30-34 p.

 20. Delcour JA, Broekaert WF, Courtin CM. Enzymes in production of functional food ingredients – the arabinoxylan case. The Science of Gluten-Free Foods and Beverages. Edited by E.K. Arendt, F. dal Bello. Grand Rapids: AACC Int. Inc. 2009; 129-140 p.

 21. Ponomareva ML, Ponomarev SN, Gilmullina LF. [Variability of arabinoxylan content in anatomical parts of winter rye grain during grain ripening]. Agrarnyy nauchnyy zhurnal. 2024; 9. 49-57 p. doi: 10.28983/asj.y2024i9pp49-57.

 22. Boros D, Marquardt RR, Slominski BA. Extract viscosity as an indirect assay for water-soluble pentosans content in rye. Cereal Chem. 1993; Vol.70. 575-580 p.

 23. Ponomareva ML, Ponomarev SN, Gilmullina LF. [Phenotypic assessment of pentosan content in rye meal by determining the viscosity of aqueous extract]. Dostizheniya nauki i tekhniki APK. 2015; Vol.29. 11. 32-35 p.

 24. Gamzaeva RS. [Effect of phytoregulators epin and zircon on amylolytic activity and content of reducing sugars in germinating grains of malting barley]. Izvestiya Sankt-Peterburgskogo gosudarstvennogo agrarnogo universiteta. 2016; 44. 27-32 p.

 25. Kozlova LV, Nazipova AR, Gorshkov OV. Identification of genes involved in the formation of soluble dietary fiber in winter rye grain and their expression in cultivars with different viscosities of whole meal water extract. The Crop Journal. 2022; Vol.10. No.2. 532-549 p. doi: 10.1016/j.cj.2021.05.008.

Downloads

Published

2026-07-21

How to Cite

Ponomareva М. Л. ., Mannapova Г. С., Ponomarev С. Н., & Sayfutdinova Д. Д. (2026). DYNAMICS OF WINTER RYE PENTOSAN FORMATION DURING GRAIN MATURATION: DOI 10.12737/2073-0462-2025-32-40 УДК 633.14:631.524.6. Vestnik of Kazan State Agrarian University, 20(2). Retrieved from http://vestnik-kazgau.ru/index.php/vestnik/article/view/80

Issue

Vol. 20 No. 2 (2025): Vestnik Kazan SAU № 2 (78) 2025

Section

СЕЛЬСКОХОЗЯЙСТВЕННЫЕ НАУКИ

Categories

License

Copyright (c) 2026 Vestnik of Kazan state agrarian university

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Метаданные научных статей, включая название, аннотацию, сведения об авторах, список литературы, идентификаторы и иные элементы библиографического описания для дальнейшего неограниченного использования, передаются в редакцию с правом их неограниченного использования на условиях открытой лицензии Creative Commons Attribution (CC BY).