1
|
Rakha A, Foucat L, Saulnier L, Bonnin E. Behavior of endo-xylanases on wheat milling products in relation with variable solid loading conditions. Carbohydr Polym 2024; 334:122029. [PMID: 38553229 DOI: 10.1016/j.carbpol.2024.122029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 04/02/2024]
Abstract
To investigate the incubation conditions encountered by enzymes in cereal-based product transformation processes, this study aims to provide comprehensive information on the effect of low (18 %) to high (72 %) solid loading on the behavior of bacterial and fungal xylanases towards wheat grain fractions, i.e. white flour, ground whole grain and bran. Both enzymes are effective from 30 % water content. A water content of 50 % appears as the threshold for optimal arabinoxylan solubilisation. The specificity of enzymes was influenced by low hydration conditions, particularly in wheat bran, which contains arabinoxylan with diverse structures. Especially the bacterial xylanase became more tolerant to arabinose substitution as the water content decreased. Time Domain-NMR measurements revealed four water mobility domains in all the fractions. The water populations corresponding to 7.5 nm to 15 nm pores were found to be the most restrictive for enzyme activity. These results define the water content limits for the optimal xylanase action in cereal products.
Collapse
Affiliation(s)
- Allah Rakha
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France.
| | - Loïc Foucat
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France; INRAE, BIBS Facility, PROBE Infrastructure, F-44316 Nantes, France.
| | - Luc Saulnier
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France.
| | - Estelle Bonnin
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France.
| |
Collapse
|
2
|
Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02621-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
3
|
Nikinmaa M, Kajala I, Liu X, Nordlund E, Sozer N. The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates. Food Res Int 2020; 137:109438. [PMID: 33233119 DOI: 10.1016/j.foodres.2020.109438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/04/2020] [Accepted: 06/11/2020] [Indexed: 10/24/2022]
Abstract
High insoluble dietary fibre content causes challenges with structure and texture in extrusion. This paper focused on studying the structure of extrudate enriched with rye bran modified in different ways. Fermentation of rye bran with dextran-producing Weissella confusa (with 10 g/100 g, 5 g/100 g and 0 g/100 g added sucrose as substrate for dextran production), in situ enzymatic production of dextran in the bran and chemical acidification of bran with lactic acid were compared in extrusion trials. Endosperm rye flour was the base in extrusion, of which 32 g/100 g was substituted for rye bran. Fermentation with dextran production showed similar improvement in extrudate expansion as chemically acidified bran samples (489 and 493%), in comparison with native bran (420%). Similarly, these treatments decreased extrudate hardness and increased crispiness index (CI) (16 N, 0.06 and 14 N, 0.071 respectively) compared to the control (39 N, 0.008). Enzymatically produced dextran did not affect expansion, although it decreased hardness (26 N) and increased CI compared to the control (0.023). Chemical changes in the fermented and acidified rye bran included reduction in insoluble dietary fibre (DF) (19 g/100 g → 17 g/100 g) and increase in soluble DF (5.17 g/100 g → 5.51-7.19 g/100 g), as well as soluble protein (8 g/100 g → 11 g/100 g) content. Lactic acid bacteria fermentation or acidification is therefore a promising method to increase the functionality of rye bran in extrusion.
Collapse
Affiliation(s)
- Markus Nikinmaa
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland.
| | - Ilkka Kajala
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Xia Liu
- General Mills, United States
| | - Emilia Nordlund
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| |
Collapse
|
4
|
Ahmad F, Pasha I, Saeed M, Asgher M. Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1502198] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Farah Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asgher
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| |
Collapse
|
5
|
Enzyme pre-treatment of soybean meal: Effects on non-starch carbohydrates, protein, phytic acid, and saponin biotransformation and digestibility in mink ( Neovison vison ). Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2017.11.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
6
|
Osipov DO, Bulakhov AG, Korotkova OG, Rozhkova AM, Duplyakin EO, Afonin AV, Sereda AS, Sinitsyn AP. Effect of the milling of wheat bran on its properties and reactivity during biocatalytic conversion. CATALYSIS IN INDUSTRY 2017. [DOI: 10.1134/s2070050417010111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
7
|
Arte E, Katina K, Holopainen-Mantila U, Nordlund E. Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. Cereal Chem 2016. [DOI: 10.1094/cchem-03-15-0060-r] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Elisa Arte
- University of Helsinki, Department of Food and Environmental Sciences, P.O. Box 27, Fin-00014, Finland
| | - Kati Katina
- University of Helsinki, Department of Food and Environmental Sciences, P.O. Box 27, Fin-00014, Finland
| | | | - Emilia Nordlund
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland
| |
Collapse
|
8
|
Arte E, Rizzello CG, Verni M, Nordlund E, Katina K, Coda R. Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8685-8693. [PMID: 26365885 DOI: 10.1021/acs.jafc.5b03495] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including bran's layered structure. This study showed the influence on the release and protein modification of wheat bran of different bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.
Collapse
Affiliation(s)
- Elisa Arte
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Carlo G Rizzello
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari , Via G. Amendola 165/a, Bari 70126, Italy
| | - Michela Verni
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari , Via G. Amendola 165/a, Bari 70126, Italy
| | - Emilia Nordlund
- VTT Technical Research Centre of Finland , P.O. Box 1000, FI-02044 VTT Espoo, Finland
| | - Kati Katina
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Rossana Coda
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| |
Collapse
|
9
|
Rosa-Sibakov N, Sibakov J, Lahtinen P, Poutanen K. Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
10
|
|
11
|
Bian YY, Guo J, Zhu KX, Guo XN, Peng W, Zhou HM. Resistance investigation of wheat bran polyphenols extracts on HEK293 cells against oxidative damage. RSC Adv 2015. [DOI: 10.1039/c4ra13602k] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Oxidative stress has been considered as a major cause of cellular injury in a variety of clinical abnormalities.
Collapse
Affiliation(s)
- Yuan-Yuan Bian
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Jiangnan University
- Wuxi-214122, PR China
| | - Jia Guo
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Jiangnan University
- Wuxi-214122, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Jiangnan University
- Wuxi-214122, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Jiangnan University
- Wuxi-214122, PR China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Jiangnan University
- Wuxi-214122, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Collaborative Innovation Center for Modern Grain Circulation and Safety
- Jiangnan University
- Wuxi-214122, PR China
| |
Collapse
|
12
|
Coda R, Rizzello CG, Curiel JA, Poutanen K, Katina K. Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.012] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
13
|
Santala O, Kiran A, Sozer N, Poutanen K, Nordlund E. Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.04.003] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
14
|
Nordlund E, Katina K, Aura AM, Poutanen K. Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.05.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
15
|
Rosa NN, Aura AM, Saulnier L, Holopainen-Mantila U, Poutanen K, Micard V. Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5805-5816. [PMID: 23672412 DOI: 10.1021/jf4001814] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This work aimed to elucidate the effect of wheat aleurone integrity on its fermentability, i.e., the formation of short-chain fatty acids (SCFA) and microbial phenolic metabolites, in an in vitro model using human faecal microbiota as an inoculum. The structure of aleurone was modified by mechanical (dry grinding) or enzymatic (xylanase with or without feruloyl esterase) treatments in order to increase its physical accessibility and degrade its complex cell-wall network. The ground aleurone (smaller particle size) produced slightly more SCFA than the native aleurone during the first 8 h but a similar amount at 24 h (102.5 and 101 mmol/L, respectively). Similar colonic metabolism of ferulic acid (FA) was observed for native and ground aleurone. The enzymatic treatments of aleurone allowed a high solubilization of arabinoxylan (up to 82%) and a high release of FA in its conjugated and free forms (up to 87%). The enzymatic disintegration of aleurone's structure led to a higher concentration and formation rate of the colonic metabolites of FA (especially phenylpropionic acids) but did not change significantly the formation of SCFA (81 mmol/L for enzyme treated versus 101 mmol/L for the native aleurone).
Collapse
Affiliation(s)
- Natalia N Rosa
- Montpellier SupAgro-INRA-UMII-CIRAD , JRU1208 Agropolymers Engineering and Emerging Technologies, 2 place Pierre Viala, F-34060 Montpellier, France
| | | | | | | | | | | |
Collapse
|