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Feng Q, Zhang S, Lin J, Yang J, Zhang Y, Shen Q, Zhong F, Hou D, Zhou S. Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications. Food Chem 2024; 460:140772. [PMID: 39121780 DOI: 10.1016/j.foodchem.2024.140772] [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: 04/23/2024] [Revised: 06/16/2024] [Accepted: 08/04/2024] [Indexed: 08/12/2024]
Abstract
Barley is an important source of sustainable diets for humans, while its brans is commonly disposed as wastes. The recycling of barley brans has become a key for facilitating the valorization of barley as a whole to achieve its sustainable development. This review summarized the value of barley brans as an excellent source of multiple functional components (phenolic compounds, β-glucan, and arabinoxylan), which conferred extensive health benefits to barley brans mainly including antioxidant, anti-obesity and lipid-lowering, anti-diabetic, and hepatoprotective properties. The utilization of barley brans reflected a great potential for sustainable development. Exploiting of food products and edible films containing barley brans or their bioactive compounds and non-food applications (preparation of bioactive substances, laccase enzymes, and biosorbents) have been attempted for supporting the zero-waste concept and circular economy. Considering their diverse applications, effective extraction techniques of bioactive compounds from barley brans and their safety are the priority of future research.
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Affiliation(s)
- Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Siqi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinquan Lin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaqi Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yuhong Zhang
- State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China
| | - Fang Zhong
- School of Food Science and Technology, Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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2
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Pelpolage SW, Kobayashi H, Fukuma N, Hoshizawa M, Hamamoto T, Han KH, Fukushima M. Temporal changes in the fermentation characteristics, bacterial community structure and the functionality of the predicted metagenome of a batch fermenter medium containing the upper gastrointestinal enzyme resistant fraction of white sorghum (Sorghum bicolor L. Moench). Food Chem 2024; 448:139102. [PMID: 38593566 DOI: 10.1016/j.foodchem.2024.139102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 03/17/2024] [Accepted: 03/19/2024] [Indexed: 04/11/2024]
Abstract
Sorghum is a potential prebiotic ascribed to the high native resistant starch (RS) content. Our previous studies on raw sorghum have revealed prominent amino acid fermentation despite the high RS content. Interestingly, autoclaved-freeze-dried sorghum fed rats exhibited beneficial microbial and biochemical profiles. Having a keen interest to reciprocally scrutinize the underlying mechanisms behind these contrasting outcomes, we used an in vitro porcine batch fermentation model. The fermentable substrates in raw and autoclaved-freeze-dried (three cycles) sorghum (AC) after in vitro gastrointestinal digestion fostered similar bacterial community structures, yet with significant differences in the characteristic amylolytic microbial taxa abundance and their temporal variation. Further, significant differences in the concentration of organic acids in raw and AC manifested the differences in the predicted abundance of the underlying pathways of carbohydrate and organic acid metabolism. Thus, this study highlights the propensity of the heat-moisture treatment of sorghum in modifying the fermentability of its RS.
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Affiliation(s)
- Samanthi W Pelpolage
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan.
| | - Haruhi Kobayashi
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan.
| | - Naoki Fukuma
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan; Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555., Hokkaido, Japan.
| | - Michiyo Hoshizawa
- U.S. Grains Council, 11th Floor, Toranomon Denki Building No.3, 1-2-20 Toranomon, Minato-ku, Tokyo 105-0001, Japan.
| | - Tetsuo Hamamoto
- U.S. Grains Council, 11th Floor, Toranomon Denki Building No.3, 1-2-20 Toranomon, Minato-ku, Tokyo 105-0001, Japan.
| | - Kyu-Ho Han
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan; Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555., Hokkaido, Japan.
| | - Michihiro Fukushima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro 080-8555, Hokkaido, Japan.
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Van K, Burns JL, Monk JM. Effect of Short-Chain Fatty Acids on Inflammatory and Metabolic Function in an Obese Skeletal Muscle Cell Culture Model. Nutrients 2024; 16:500. [PMID: 38398822 PMCID: PMC10891728 DOI: 10.3390/nu16040500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 01/29/2024] [Accepted: 02/01/2024] [Indexed: 02/25/2024] Open
Abstract
The fermentation of non-digestible carbohydrates produces short-chain fatty acids (SCFAs), which have been shown to impact both skeletal muscle metabolic and inflammatory function; however, their effects within the obese skeletal muscle microenvironment are unknown. In this study, we developed a skeletal muscle in vitro model to mimic the critical features of the obese skeletal muscle microenvironment using L6 myotubes co-treated with 10 ng/mL lipopolysaccharide (LPS) and 500 µM palmitic acid (PA) for 24 h ± individual SCFAs, namely acetate, propionate and butyrate at 0.5 mM and 2.5 mM. At the lower SCFA concentration (0.5 mM), all three SCFA reduced the secreted protein level of RANTES, and only butyrate reduced IL-6 protein secretion and the intracellular protein levels of activated (i.e., ratio of phosphorylated-total) NFκB p65 and STAT3 (p < 0.05). Conversely, at the higher SCFA concentration (2.5 mM), individual SCFAs exerted different effects on inflammatory mediator secretion. Specifically, butyrate reduced IL-6, MCP-1 and RANTES secretion, propionate reduced IL-6 and RANTES, and acetate only reduced RANTES secretion (p < 0.05). All three SCFAs reduced intracellular protein levels of activated NFκB p65 and STAT3 (p < 0.05). Importantly, only the 2.5 mM SCFA concentration resulted in all three SCFAs increasing insulin-stimulated glucose uptake compared to control L6 myotube cultures (p < 0.05). Therefore, SCFAs exert differential effects on inflammatory mediator secretion in a cell culture model, recapitulating the obese skeletal muscle microenvironment; however, all three SCFAs exerted a beneficial metabolic effect only at a higher concentration via increasing insulin-stimulated glucose uptake, collectively exerting differing degrees of a beneficial effect on obesity-associated skeletal muscle dysfunction.
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Affiliation(s)
- Kelsey Van
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Jessie L. Burns
- Department of Health Sciences, Carleton University, Ottawa, ON K1S 5B6, Canada;
| | - Jennifer M. Monk
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada;
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Karimi R, Homayoonfal M, Malekjani N, Kharazmi MS, Jafari SM. Interaction between β-glucans and gut microbiota: a comprehensive review. Crit Rev Food Sci Nutr 2023; 64:7804-7835. [PMID: 36975759 DOI: 10.1080/10408398.2023.2192281] [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] [Indexed: 03/29/2023]
Abstract
Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability.
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Affiliation(s)
- Reza Karimi
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mina Homayoonfal
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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NI Z, LI J, WANG Y, Wendi LV, ZHANG S, PENG G, LU Y, SUN H, DONG Y. Physicochemical properties, antioxidant activities and hypoglycemic effects of soluble dietary fibers purified from Lentinula edodes. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.131122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
| | | | | | - LV Wendi
- Xuzhou University of Technology, China
| | | | | | - Yuhan LU
- Xuzhou University of Technology, China
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Fărcaș AC, Socaci SA, Nemeș SA, Salanță LC, Chiș MS, Pop CR, Borșa A, Diaconeasa Z, Vodnar DC. Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview. Foods 2022; 11:foods11162454. [PMID: 36010454 PMCID: PMC9407619 DOI: 10.3390/foods11162454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemeș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Laboratory for Testing Quality and Food Safety, Calea Florești Street, No. 64, 400516 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Andrei Borșa
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur, 400372 Cluj-Napoca, Romania
| | - Zorița Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
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7
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Martin JLA, Cartwright NM, Hutchinson AL, Robinson LE, Ma DWL, Monk JM. Differential Effects of Short-Chain Fatty Acids on L6 Myotube Inflammatory Mediator Production in Response to Lipopolysaccharide- or Palmitic Acid-Stimulation. Nutrients 2022; 14:nu14142826. [PMID: 35889783 PMCID: PMC9320465 DOI: 10.3390/nu14142826] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 11/16/2022] Open
Abstract
Short-chain fatty acids (SCFA) produced from dietary non-digestible carbohydrate fermentation have metabolic effects in skeletal muscle; however, their effect on inflammatory mediator production is unknown. In this study, L6 myotubes were cultured with individual SCFA (acetate, propionate, and butyrate) at 0.5 mM and 2.5 mM ± 10 ng/mL lipopolysaccharide (LPS) or ± 500 µM palmitic acid (PA) for 24 h. In response to LPS, only butyrate had an effect at the lower concentration (0.5 mM), whereas at the higher concentration (2.5 mM) both propionate and butyrate reduced MCP-1, MIP-1α, and RANTES secretion (p < 0.05), and only butyrate reduced IL-6 secretion and intracellular protein levels of phospho-STAT3 (p < 0.05). In response to PA, 0.5 mM butyrate reduced protein expression of phospho-NFκB p65 and the secretion of IL-6, MIP-1α, and MCP-1, whereas all three SCFA reduced RANTES secretion (p < 0.05). At the 2.5 mM SCFA concentration combined with PA stimulation, all three SCFA reduced intracellular protein expression of phospho-NFκB p65 and phospho-STAT3 and secreted protein levels of MCP-1, IL-6, and RANTES, whereas only butyrate reduced secretion of MIP-1α (p < 0.05). Thus, SCFA exhibit differential effects on inflammatory mediator expression in response to LPS and PA stimulation, which has implications for their individual impacts on inflammation-mediated skeletal muscle dysfunction.
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8
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Núñez-Gómez V, Periago MJ, Navarro-González I, Campos-Cava MP, Baenas N, González-Barrio R. Influence of Raspberry and Its Dietary Fractions on the In vitro Activity of the Colonic Microbiota from Normal and Overweight Subjects. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:494-500. [PMID: 34697672 PMCID: PMC8629792 DOI: 10.1007/s11130-021-00923-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/13/2021] [Indexed: 05/04/2023]
Abstract
Raspberry is a source of dietary fibre and phenolic compounds, which are metabolised by the gut microbiota, resulting in the production of short chain fatty acids (SCFAs) and phenolic catabolites; but the formation of these compounds depends on the microbiota composition. The aim of this study was to investigate whether the raspberry and its fractions (phenolic extract, total and insoluble dietary fibre) affect the microbial activity depending on the body weight condition. For this, in vitro fermentations of raspberry fractions were carried out using faeces from normal-weight (NW) and overweight volunteers (OW) during 48 h, and phenolic catabolites and SCFAs were analysed at 0, 6, 24 and 48 h. The whole raspberry and the phenolic extract produced greater quantities of urolithins and total SCFAs when compared with fibre fractions, reaching the highest amount between 24 and 48 h. The body weight condition was an important factor, since faeces from NW led to greater production of urolithins from non-extractable phenolic compounds bound to fibre fractions, whereas in OW the urolithins production was higher from the fractions with more extractable polyphenols. In summary, the whole raspberry has been shown to have a prebiotic effect, mainly due to its phenolic compounds content rather than its fibre content.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Grupo de Nutrición y Bromatología, Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, CEIR Campus Mare Nostrum (CMN), Campus de Espinardo, 30100, Murcia, Spain.
| | - Ma Jesús Periago
- Grupo de Nutrición y Bromatología, Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, CEIR Campus Mare Nostrum (CMN), Campus de Espinardo, 30100, Murcia, Spain
| | - Inmaculada Navarro-González
- Grupo de Nutrición y Bromatología, Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, CEIR Campus Mare Nostrum (CMN), Campus de Espinardo, 30100, Murcia, Spain
| | - Ma Piedad Campos-Cava
- Grupo de Nutrición y Bromatología, Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, CEIR Campus Mare Nostrum (CMN), Campus de Espinardo, 30100, Murcia, Spain
| | - Nieves Baenas
- Grupo de Nutrición y Bromatología, Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, CEIR Campus Mare Nostrum (CMN), Campus de Espinardo, 30100, Murcia, Spain
| | - Rocío González-Barrio
- Grupo de Nutrición y Bromatología, Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, CEIR Campus Mare Nostrum (CMN), Campus de Espinardo, 30100, Murcia, Spain
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9
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Gan J, Xie L, Peng G, Xie J, Chen Y, Yu Q. Systematic review on modification methods of dietary fiber. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106872] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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10
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Pasha I, Ahmad F, Usman M. Elucidation of morphological characteristics, crystallinity, and molecular structures of native and enzyme modified cereal brans. J Food Biochem 2021; 45:e13768. [PMID: 34021610 DOI: 10.1111/jfbc.13768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 04/11/2021] [Accepted: 04/18/2021] [Indexed: 02/01/2023]
Abstract
Bran is a nutritious outermost layer of the cereal grain that is removed during milling to curtail the technical problems in end-products. Modification techniques such as enzyme treatments might be an effective way to alter bran morphology and end-use quality. In this study, bran from six cereals (wheat, barley, oat, maize, millet, and sorghum) were enzymatically modified (cellulase and xylanase), and evaluated for morphological properties through scanning electron microscopy, crystallinity through x-ray diffraction and molecular structures through FTIR spectroscopy. Scanning electron microscopy revealed that enzyme modifications caused breakage in bran fibers by hydrolyzing non-starch polysaccharides. X-ray diffraction exhibited that crystallinity of the structures was increased after modifications as enzymes hydrolyzed amorphous regions of cellulose and hemicellulose in bran matrix. Molecular structures studied by FTIR spectroscopy demonstrated absorption in wavelength ranges of 900-3400cm-1 associated to carbohydrates, oligosaccharides, proteins, and non-starch polysaccharides. PRACTICAL APPLICATIONS: Cereal bran creates technical problems for food processors and bakers in terms of grittiness leading to the unacceptability of the product. The bran can be modified using different approaches, such as enzyme modifications. This research will be helpful for the food scientists & researchers and bakers for making choices for preferred method of bran modification. This will also be helpful for cereal scientists for the understanding of structural properties of bran layers.
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Affiliation(s)
- Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Farah Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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11
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Northrop G, Tosh SM, Bordenave N. Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer. Carbohydr Polym 2020; 248:116807. [PMID: 32919540 DOI: 10.1016/j.carbpol.2020.116807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/21/2020] [Accepted: 07/21/2020] [Indexed: 11/29/2022]
Abstract
A standard method measuring viscosity (η) of cereal products through in vitro digestion in a Rapid ViscoAnalyzer has been developed previously and is predictive of some physiological effects of cereal foods. This paper proposes a simple mathematical model to analyze quantitatively the digestograms obtained by that method. Digestograms of twelve uncooked and cooked cereal products were generated and data quality was assessed. Experimental data were fitted with a viscosity model ηmodel=η1+η2, where [Formula: see text] and [Formula: see text] were respectively viscosity decrease and viscosity increase components. The model showed very good agreement with experimental data and enabled interpretation of the digestograms in relation to the composition of the products: η1 was interpreted as the decreasing viscosity of digestible polymeric nutrients whereas η2 was interpreted as the viscosity development of viscous dietary fibers. This model may be useful to investigate quantitatively the biological effects of soluble dietary fibers in cereal products and similar products.
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Affiliation(s)
- Grace Northrop
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada
| | - Susan M Tosh
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada
| | - Nicolas Bordenave
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada; School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada.
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12
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Li J, Pang B, Yan X, Shang X, Hu X, Shi J. Prebiotic properties of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds evaluated by simulated digestion and in vitro fermentation by human fecal microbiota. Int J Biol Macromol 2020; 162:414-424. [DOI: 10.1016/j.ijbiomac.2020.06.174] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/16/2020] [Accepted: 06/18/2020] [Indexed: 12/16/2022]
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13
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Skendi A, Zinoviadou KG, Papageorgiou M, Rocha JM. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 2020; 9:E1243. [PMID: 32899587 PMCID: PMC7554810 DOI: 10.3390/foods9091243] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/28/2020] [Accepted: 09/01/2020] [Indexed: 12/22/2022] Open
Abstract
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers' spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - Kyriaki G. Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - João M. Rocha
- REQUIMTE—Chemistry and Technology Network, Green Chemistry Laboratory (LAQV), Department of Chemistry and Biochemistry, Faculty of Sciences—University of Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal; or
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