1
|
Huang M, Bai J, Buccato DG, Zhang J, He Y, Zhu Y, Yang Z, Xiao X, Daglia M. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods 2024; 13:2369. [PMID: 39123560 PMCID: PMC11311280 DOI: 10.3390/foods13152369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. Numerous studies show that AXs exert an important health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation.
Collapse
Affiliation(s)
- Manchun Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Daniele Giuseppe Buccato
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy;
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Yufeng He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Zihan Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Maria Daglia
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
2
|
Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods. Compr Rev Food Sci Food Saf 2024; 23:e13366. [PMID: 38775125 DOI: 10.1111/1541-4337.13366] [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: 10/25/2023] [Revised: 04/10/2024] [Accepted: 04/25/2024] [Indexed: 07/02/2024]
Abstract
Wheat bran (WB) is a well-known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX from each layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated from WB are highlighted.
Collapse
Affiliation(s)
- Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, P. R. China
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
- Wheat Marketing Center, Portland, Oregon, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
3
|
Moreno Ravelo RC, Gastl M, Becker T. Characterization of molar mass and conformation of relevant (non-)starch polysaccharides in cereal-based beverages. Int J Biol Macromol 2024; 261:129942. [PMID: 38311131 DOI: 10.1016/j.ijbiomac.2024.129942] [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: 11/21/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 02/06/2024]
Abstract
Arabinoxylans, β-glucans, and dextrins influence the brewing industry's filtration process and product quality. Despite their relevance, only a maximum concentration of β-glucans is recommended. Nevertheless, filtration problems are still present, indicating that although the chemical concentration is essential, other parameters should be investigated. Molar mass and conformation are important polymer physical characteristics often neglected in this industry. Therefore, this research proposes an approach to physically characterize enzymatically isolated beer polysaccharides by asymmetrical flow field-flow fractionation coupled to multi-angle light scattering and differential refractive index detector. Based on the obtained molar masses, root-mean-square radius (rrms from MALS), and hydrodynamic radius (rhyd), conformational properties such as apparent density (ρapp) and rrms/rhyd can be calculated based on their molar mass and size. Consequently, the ρapp and rrms/rhyd behavior hints at the different structures within each polysaccharide. The rrms/rhyd 1.2 and high ρapp values on low molar mass dextrins (1-2·105 g/mol) indicate branches, while aggregated structures at high molar masses on arabinoxylans and β-glucans (2·105 -6·106 g/mol) are due to an increase of ρapp and a rrms/rhyd (0.6-1). This methodology provides a new perspective to analyze starch and non-starch polysaccharides in cereal-based beverages since different physical characteristics could influence beer's filtration and sensory characteristics.
Collapse
Affiliation(s)
- Rolando César Moreno Ravelo
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| |
Collapse
|
4
|
Rudjito RC, Matute AC, Jiménez-Quero A, Olsson L, Stringer MA, Krogh KBRM, Eklöf J, Vilaplana F. Integration of subcritical water extraction and treatment with xylanases and feruloyl esterases maximises release of feruloylated arabinoxylans from wheat bran. BIORESOURCE TECHNOLOGY 2024; 395:130387. [PMID: 38295956 DOI: 10.1016/j.biortech.2024.130387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
Wheat bran is an abundant and low valued agricultural feedstock rich in valuable biomolecules as arabinoxylans (AX) and ferulic acid with important functional and biological properties. An integrated bioprocess combining subcritical water extraction (SWE) and enzymatic treatments has been developed for maximised recovery of feruloylated arabinoxylans and oligosaccharides from wheat bran. A minimal enzymatic cocktail was developed combining one xylanase from different glycosyl hydrolase families and a feruloyl esterase. The incorporation of xylanolytic enzymes in the integrated SWE bioprocess increased the AX yields up to 75%, higher than traditional alkaline extraction, and SWE or enzymatic treatment alone. The process isolated AX with tailored molecular structures in terms of substitution, molar mass, and ferulic acid, which can be used for structural biomedical applications, food ingredients and prebiotics. This study demonstrates the use of hydrothermal and enzyme technologies for upcycling agricultural side streams into functional bioproducts, contributing to a circular food system.
Collapse
Affiliation(s)
- Reskandi C Rudjito
- Division of Glycoscience, Department of Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden
| | - Alvaro C Matute
- Division of Glycoscience, Department of Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden
| | - Amparo Jiménez-Quero
- Division of Glycoscience, Department of Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden
| | - Lisbeth Olsson
- Division of Industrial Biotechnology, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemivägen 10, 412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, Kemigården 4, 412 96 Gothenburg, Sweden
| | | | | | - Jens Eklöf
- Novozymes A/S, Krogshøjvej 36, 2880 Bagsværd, Denmark
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden; Wallenberg Wood Science Centre, KTH Royal Institute of Technology, Teknikringen 56-58, SE-100 44 Stockholm, Sweden.
| |
Collapse
|
5
|
Pérez-Flores JG, García-Curiel L, Pérez-Escalante E, Contreras-López E, Olloqui EJ. Arabinoxylans matrixes as a potential material for drug delivery systems development - A bibliometric analysis and literature review. Heliyon 2024; 10:e25445. [PMID: 38352745 PMCID: PMC10862686 DOI: 10.1016/j.heliyon.2024.e25445] [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: 08/07/2023] [Revised: 01/25/2024] [Accepted: 01/26/2024] [Indexed: 02/16/2024] Open
Abstract
Arabinoxylans (AX) have become a focal point in the pharmaceutical sector owing to their physicochemical, biological, and functional properties. The purpose of this paper was to present a summary of the utilization of AX as drug release matrices through a bibliometric analysis (BA) and a literature review to spotlight the AX functional characteristics and their technological applications to promote this line of research. The BA was carried out using data from a Web of Science database research, specifically emphasizing the analysis of authors' keywords. This approach was chosen due to its significance in comprehensively understanding a particular research field and its relevance for in-depth knowledge of a research field. The BA outcomes revealed limited information concerning the AX applications in both release matrices and as excipients in the formulation and development of drug delivery systems (DDS), so there is a need for additional scientific and technological research in these areas to address the existing information gaps. However, the literature review shows that the native and modified AX from different delivery release systems, such as macrogels (including films, tablets, and hard gelatin capsules) and multi-particulate systems (including micro and nanogels), present an excellent potential as release matrices of biomolecules and drugs, such as doxorubicin, diclofenac sodium, caffeine, gentamicin, tizanidine hydrochloride, and insulin. In conclusion, AX have a wide potential for application in the pharmaceutical industry, so this work is expected to be a reference point for future research by scientists, technologists, and entrepreneurs who cope with the subject.
Collapse
Affiliation(s)
- Jesús Guadalupe Pérez-Flores
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción s/n, Carretera Pachuca-Actopan, 42060, San Agustín Tlaxiaca, Hidalgo, Mexico
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Laura García-Curiel
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción s/n, Carretera Pachuca-Actopan, 42060, San Agustín Tlaxiaca, Hidalgo, Mexico
| | - Emmanuel Pérez-Escalante
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Elizabeth Contreras-López
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo km 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Enrique J. Olloqui
- CONAHCyT, Colegio de Postgraduados, Campus Puebla, Boulevard Forjadores, 72760, Puebla, Puebla, Mexico
| |
Collapse
|
6
|
Sztupecki W, Rhazi L, Depeint F, Aussenac T. Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review. Foods 2023; 12:2693. [PMID: 37509785 PMCID: PMC10379113 DOI: 10.3390/foods12142693] [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: 04/30/2023] [Revised: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials.
Collapse
Affiliation(s)
| | | | | | - Thierry Aussenac
- Institut Polytechnique Unilasalle, Université d’Artois, ULR 7519, 60026 Beauvais, France; (W.S.); (L.R.); (F.D.)
| |
Collapse
|
7
|
Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources. Polymers (Basel) 2023; 15:polym15010225. [PMID: 36616574 PMCID: PMC9824288 DOI: 10.3390/polym15010225] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/04/2023] Open
Abstract
Arabinoxylan (AX) is a polysaccharide composed of arabinose, xylose, and a small number of other carbohydrates. AX comes from a wide range of sources, and its physicochemical properties and physiological functions are closely related to its molecular characterization, such as branched chains, relative molecular masses, and substituents. In addition, AX also has antioxidant, hypoglycemic, antitumor, and proliferative abilities for intestinal probiotic flora, among other biological activities. AXs of various origins have different molecular characterizations in terms of molecular weight, degree of branching, and structure, with varying structures leading to diverse effects of the biological activity of AX. Therefore, this report describes the physical properties, biological activities, and applications of AX in diverse plants, aiming to provide a theoretical basis for future research on AX as well as provide more options for crop breeding.
Collapse
|
8
|
Wang L, Li Z, Liu Y. Ultrasonic‐assisted extraction and purification of xylo‐oligosaccharides from wheat bran. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lidong Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University Daqing China
| | - Zhenjiang Li
- College of Food Science Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
| | - Ying Liu
- College of Food Science Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
| |
Collapse
|
9
|
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review. Food Chem 2022; 383:132584. [PMID: 35413756 DOI: 10.1016/j.foodchem.2022.132584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/25/2022]
Abstract
Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
Collapse
|
10
|
Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
11
|
Sun J, Si X, Li T, Zhao J, Qian H, Li Y, Zhang H, Qi X, Wang L. The Influence of Water-Unextractable Arabinoxylan and Its Hydrolysates on the Aggregation and Structure of Gluten Proteins. Front Nutr 2022; 9:877135. [PMID: 35464022 PMCID: PMC9033236 DOI: 10.3389/fnut.2022.877135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 03/01/2022] [Indexed: 11/23/2022] Open
Abstract
This study aimed to investigate the influence of water-unextractable arabinoxylan (WUAX) and its hydrolysates on the aggregation and structure of gluten proteins and reveal the underlying mechanism. In this work, the WUAX was treated with enzymatic hydrolysis and the changes of their molecular weights and structures were analyzed. Meanwhile, the conformation and aggregation of gluten were determined by reversed-phase HPLC, FT-Raman spectroscopy, and confocal laser scanning microscopy. The results showed that the extra WUAX could impair the formation of high Mw glutenin subunits, and the enzymatic hydrolysis arabinoxylan (EAX) could induce the aggregation of gluten subunits. And, the gluten microstructure was destroyed by WUAX and improved by EAX. Besides, the interactions of WUAX and EAX with gluten molecules were different. In summary, these results indicated that enzymatic hydrolysis changed the physicochemical properties of arabinoxylan and affected the interaction between arabinoxylan and gluten proteins.
Collapse
Affiliation(s)
- Juan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Xiaojing Si
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Jiajia Zhao
- College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
- *Correspondence: Li Wang,
| |
Collapse
|
12
|
Zannini E, Bravo Núñez Á, Sahin AW, Arendt EK. Arabinoxylans as Functional Food Ingredients: A Review. Foods 2022; 11:1026. [PMID: 35407113 PMCID: PMC8997659 DOI: 10.3390/foods11071026] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/04/2023] Open
Abstract
The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan's structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX's benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan's structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.
Collapse
Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
| | - Ángela Bravo Núñez
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (Á.B.N.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| |
Collapse
|
13
|
Jaichakan P, Thongsook T, Nakphaichit M, Wattanasiritham LS, Phongthai S, Pattarapisitorn A, Utama‐ang N, Laokuldilok T, Klangpetch W. Xylobiose and Xylotriose Production from Alkali Soluble Defatted Rice Bran Arabinoxylan Using Endoxylanase from
Neocallimastix partriciarum. STARCH-STARKE 2022. [DOI: 10.1002/star.202100177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Pannapapol Jaichakan
- Department of Agro‐Industry Faculty of Agriculture Natural Resources and Environment Naresuan University Phitsanulok 65000 Thailand
| | - Tipawan Thongsook
- Department of Agro‐Industry Faculty of Agriculture Natural Resources and Environment Naresuan University Phitsanulok 65000 Thailand
| | - Massalin Nakphaichit
- Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | | | - Suphat Phongthai
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Research Center for Development of Local Lanna Rice and Rice Products Chiang Mai University Chiang Mai 50200 Thailand
| | | | - Niramon Utama‐ang
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of High Value Products from Thai rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of High Value Products from Thai rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of High Value Products from Thai rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| |
Collapse
|
14
|
Han K, Gao J, Wei W, Zhu Q, Fersht V, Zhang M. Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16394] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Kexin Han
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China
| | - Viktor Fersht
- Center for Applied Medicine and Food Safety “Biomed” Lomonosov Moscow State University Moscow Russia
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- China‐Russia Agricultural Processing Joint Laboratory Tianjin Agricultural University Tianjin China
| |
Collapse
|
15
|
Liu Z, Shi E, Ma F, Zhou X, Jiang K. Improved Release of Monosaccharides and Ferulic Acid Using Enzyme Blends From Aspergillus Niger and Eupenicillium Parvum. Front Bioeng Biotechnol 2022; 9:814246. [PMID: 35155413 PMCID: PMC8830502 DOI: 10.3389/fbioe.2021.814246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 12/17/2021] [Indexed: 11/14/2022] Open
Abstract
Supplementing commercial xylanase and cellulase with selected debranching enzymes only resulted in slight enhancement of the enzymatic hydrolysis of wheat bran autohydrolysis residues (WBAR) which was obtained at 160°C over a 30-min period of autohdyrolysis, while a blend of enzymes from Aspergillus niger and Eupenicillium parvum achieved synergistic efficacy in this context. Using an equal mixture blend of these enzymes at a 0.5% (w/w) enzyme loading dosage with the addition of ferulic acid esterase (1 U/g substrate), the obtained hydrolysis yields were desirable, including 84.98% of glucose, 84.74% of xylose, 80.24% of arabinose, and 80.86% of ferulic acid. Following further separation using an HP-20 resin, the final ferulic acid recovery levels were as high as 62.5% of the esterified ferulic acid present within the initial WBAR input. Together, these data suggest that a combination of autohydrolysis and enzymatic hydrolysis using crude enzyme blends can efficiently achieve wheat bran enzymatic saccharification and associated ferulic acid release.
Collapse
Affiliation(s)
- Zhenghui Liu
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
| | - Enze Shi
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
| | - Feng Ma
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
| | - Xin Zhou
- Jiangsu Co-innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Kankan Jiang
- School of Basic Medical Sciences and Forensic Medicine, Hangzhou Medical College, Hangzhou, China
- *Correspondence: Kankan Jiang,
| |
Collapse
|
16
|
Galanakis CM. Sustainable Applications for the Valorization of Cereal Processing By-Products. Foods 2022; 11:241. [PMID: 35053973 PMCID: PMC8775229 DOI: 10.3390/foods11020241] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/10/2022] [Indexed: 02/01/2023] Open
Abstract
This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.
Collapse
Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- Department of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| |
Collapse
|
17
|
Arzami AN, Ho TM, Mikkonen KS. Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations. Food Res Int 2022; 151:110818. [PMID: 34980370 DOI: 10.1016/j.foodres.2021.110818] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/09/2021] [Accepted: 11/21/2021] [Indexed: 02/07/2023]
Abstract
The biomass from cereal side streams is rich in valuable components, such as hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most acknowledged for potential health benefits. Numerous publications discuss the potential to use purified forms of these hemicelluloses for various applications. However, as the purification of hemicelluloses may not be economically feasible to upscale, sustainable and cost-effective methods are needed to make their valorization more realistic for industrial applications. Co-components present in hemicellulose-rich fractions may also provide added functionality, such as flavonoid content and antioxidant capacity. This review provides an overview on the feasibility of sustainably upscaling hemicellulose extraction processes, focusing on by-products from different cereal streams. We describe the hemicelluloses' physicochemical properties and provide various possible applications of pure and impure fractions from small scale to pilot and industrial scale. Furthermore, real case examples on the industrial utilization of cereal side streams are enclosed. This review provides pathways for future research for developing the hemicellulose extraction methods to obtain fractions with optimized purity, and offers suggestions to valorize them.
Collapse
Affiliation(s)
- Anis N Arzami
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland.
| | - Thao M Ho
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
| |
Collapse
|
18
|
He HJ, Qiao J, Liu Y, Guo Q, Ou X, Wang X. Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15437-15457. [PMID: 34842436 DOI: 10.1021/acs.jafc.1c04506] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Arabinoxylans (AXs) are widely distributed in various cereal grains, such as wheat, corn, rye, barley, rice, and oat. The AX molecule contains a linear (1,4)-β-D-xylp backbone substituted by α-L-araf units and occasionally t-xylp and t-glcpA through α-(1,2) and/or α-(1,3) glycosidic linkages. Arabinoxylan shows diversified functional and bioactive properties, influenced by their molecular mass, branching degree, ferulic acid (FA) content, and the substitution position and chain length of the side chains. This Review summarizes the extraction methods for various cereal sources, compares their structural features and functional/bioactive properties, and highlights the established structure-function/bioactivity relationships, intending to explore the potential functions of AXs and their industrial applications.
Collapse
Affiliation(s)
- Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jinli Qiao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xingqi Ou
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xiaochan Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin 300457, China
| |
Collapse
|
19
|
Effect of sieving and alkaline extraction of whole rye meal on the production of ethanol and valuable by-products in an integrated bioprocess. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
20
|
Miao G, Peng L, Liu E, He L, Guan Q, Zhang J, Peng L. Solid–liquid mass transfer characteristics and mechanism of alkali‐soluble heteropolysaccharides from hemp stalk. AIChE J 2021. [DOI: 10.1002/aic.17417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Guohua Miao
- Faculty of Chemical Engineering Kunming University of Science and Technology Kunming China
| | - Lijuan Peng
- Yunnan Tobacco Quality Supervision and Test Station Kunming China
| | - Enfen Liu
- China Tobacco Yunnan Reconstituted Tobacco Co, Ltd Yuxi China
| | - Liang He
- Faculty of Chemical Engineering Kunming University of Science and Technology Kunming China
- State Key Laboratory of Pulp and Paper Engineering South China University of Technology Guangzhou China
| | - Qingqing Guan
- Faculty of Civil Engineering and Mechanics Kunming University of Science and Technology Kunming China
| | - Junhua Zhang
- Faculty of Chemical Engineering Kunming University of Science and Technology Kunming China
| | - Lincai Peng
- Faculty of Chemical Engineering Kunming University of Science and Technology Kunming China
| |
Collapse
|
21
|
Characteristics of sugarcane bagasse fibers after xylan extraction and their high-solid hydrolysis cellulase-catalyzed. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
22
|
Guo Q, Xiao X, Li C, Kang J, Liu G, Goff HD, Wang C. Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation. Int J Biol Macromol 2021; 182:796-805. [PMID: 33865890 DOI: 10.1016/j.ijbiomac.2021.03.190] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 03/17/2021] [Accepted: 03/29/2021] [Indexed: 01/27/2023]
Abstract
In this study, a high molecular weight arabinoxylan (AX, Mw: 694 kDa) from wheat bran was alkaline extracted and covalently linked with Catechin (CA) by free radical catalytic reaction. Comparing to AX, arabinoxylan-catechin (AX-CA) conjugates demonstrated an extra UV-vis absorption peak at 274 nm, a new FT-IR absorption band at 1516 cm-1 and new proton signals at 6.5-7.5 ppm, which all confirmed the covalently linked structure. Grafting CA onto AX not only decreased the molecular weight, thermal stability and apparent viscosity of AX, but also enhanced its inhibition effects on starch digestibility in vitro. The in vitro fermentation test with pig feces showed that the degradation & utilization rate of AX, the total short-chain fatty acid (SCFA) and acetic acid levels produced all were significantly delayed after grafting. This study provided a novel approach to synthesize AX-CA conjugates that could be a novel dietary fiber of enhanced functional/bioactive properties using in the fields of functional foods and medicine.
Collapse
Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Xingyue Xiao
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Chunrong Li
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Ji Kang
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| | - Guorong Liu
- Beijing Technology & Business University, Beijing 100048, China.
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
| | - Changlu Wang
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China.
| |
Collapse
|
23
|
Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans. Foods 2021; 10:foods10040826. [PMID: 33920214 PMCID: PMC8070571 DOI: 10.3390/foods10040826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/03/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
The bran accounts for approximately 25% of the wheat kernel but is currently only a by-product, used as animal feed. However, due to its high arabinoxylan content it could be a valuable raw material for food production. Arabinoxylans cannot be digested in the human intestine but are intensely studied for their health-beneficial properties. These include glycemic control by formation of a highly viscous gel in the intestine, and hence delaying starch digestion, alongside an increase in short chain fatty acids. To apply sufficient amounts of arabinoxylan for health-beneficial effects, extraction and concentration is required. Alkaline/oxidative conditions are commonly used, but for potential food applications more cost-efficient methods, without hazardous chemicals, are required. Therefore, this study aimed to optimize the conditions for hydrothermal extraction (extraction time and temperature) at laboratory-scale and to compare the results to an established alkaline/oxidative method. The resulting extracts were characterized for yield, purity, arabinoxylan molecular mass, arabinose/xylose ratio, and viscosity to evaluate the quality of the method. For the hydrothermal extraction, an extraction time of 1 h at 160 °C and 6.5 bar gave the best results. However, even these optimized conditions resulted in lower extract purity and severely degraded arabinoxylans. Although further optimization of the hydrothermal process is required, the present work builds an important foundation for the development of an industrial hydrothermal extraction method.
Collapse
|
24
|
Lin S, Agger JW, Wilkens C, Meyer AS. Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification. Annu Rev Food Sci Technol 2021; 12:331-354. [PMID: 33472016 DOI: 10.1146/annurev-food-032818-121443] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Cereal brans and grain endosperm cell walls are key dietary sources of different types of arabinoxylan. Arabinoxylan is the main group of hemicellulosic polysaccharides that are present in the cell walls of monocot grass crops and hence in cereal grains. The arabinoxylan polysaccharides consist of a backbone of β-(1→4)-linked xylopyranosyl residues, which carry arabinofuranosyl moieties, hence the term arabinoxylan. Moreover, the xylopyranosyl residues can be acetylated or substituted by 4-O-methyl-d-glucuronic acid. The arabinofuranosyls may be esterified with a feruloyl group. Feruloylated arabinoxylo-oligosaccharides exert beneficial bioactivities via prebiotic, immunomodulatory, and/or antioxidant effects. New knowledge on microbial enzymes that catalyze specific structural modifications of arabinoxylans can help us understand how these complex fibers are converted in the gut and provide a foundation for the production of feruloylated arabinoxylo-oligosaccharides from brans or other cereal grain processing sidestreams as functional food ingredients. There is a gap between the structural knowledge, bioactivity data, and enzymology insight. Our goal with this review is to present an overview of the structures and bioactivities of feruloylated arabinoxylo-oligosaccharides and review the enzyme reactions that catalyze specific changes in differentially substituted arabinoxylans.
Collapse
Affiliation(s)
- Shang Lin
- Protein Chemistry and Enzyme Technology Section, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark;
| | - Jane W Agger
- Protein Chemistry and Enzyme Technology Section, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark;
| | - Casper Wilkens
- Protein Chemistry and Enzyme Technology Section, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark;
| | - Anne S Meyer
- Protein Chemistry and Enzyme Technology Section, DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark;
| |
Collapse
|
25
|
Si X, Li T, Zhang Y, Zhang W, Qian H, Li Y, Zhang H, Qi X, Wang L. Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment. Food Chem 2020; 345:128785. [PMID: 33310257 DOI: 10.1016/j.foodchem.2020.128785] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 11/29/2020] [Accepted: 11/29/2020] [Indexed: 11/27/2022]
Abstract
This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable arabinoxylan and wheat gluten during thermal treatment were extensively evaluated by different techniques. The results showed that the extra WUAX could impair the viscoelasticity as well as weaken the thermal properties of gluten. The fluorescence spectra revealed the extra WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that the extra WUAX prevented the formation of partial disulfide bonds and had a major effect on the hydrophobic interaction of gluten. In summary, these results indicated that WUAX disrupted the covalent crosslinking by affecting disulfide bonds between gluten proteins, and dominated the folding/unfolding process of gluten via the competition with gluten for water, resulting in the poor quality of whole wheat-based foods.
Collapse
Affiliation(s)
- Xiaojing Si
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yu Zhang
- Dalian Customs Comprehensive Technical Service Center, 75 Renmin Road, Zhongshan District, Dalian 116001, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
26
|
Kaur D, Singla G, Singh U, Krishania M. Efficient process engineering for extraction of hemicellulose from corn fiber and its characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2020. [DOI: 10.1016/j.carpta.2020.100011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
|
27
|
Ma F, Li X, Yin J, Ma L, Li D. Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibre. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4649-4659. [PMID: 33087976 DOI: 10.1007/s13197-020-04502-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2020] [Accepted: 04/29/2020] [Indexed: 11/25/2022]
Abstract
Enzymatic extraction of arabinoxylans (AXs) is an attractive and environmentally friendly extraction option, in which technical considerations (yield and purity) have been coupled with environmental concerns. Amano HC 90 and Cellulase were combined to evaluate their interactive effects on AX extraction from destarched, deproteinised bran (DSDPB). A response surface methodology was used to obtain the optimal extraction conditions. The experimental data fit well with the predicted values and the model adequately represented the actual relationship among the measured parameters. The extraction yield and AX content in the extract under optimal conditions (double-enzyme dose of 920 U/g, pH of 3.0, extraction temperature of 35.0 °C; extraction time of 6 h; and DSDPB to liquid ratio of 1:30) were 40.73 ± 0.09% and 75.88 ± 0.11%, respectively. The double-enzymatic extraction method of AX from fresh corn fibre was more efficient than the chemical method.
Collapse
Affiliation(s)
- Fumin Ma
- Key Laboratory of Agroproducts Processing Technology at Jilin Provincial Universities, Education Department of Jilin Provincial Government, College of Food Science and Engineering, Changchun University, Changchun, 130022 Jilin People's Republic of China
| | - Xiaolei Li
- Key Laboratory of Agroproducts Processing Technology at Jilin Provincial Universities, Education Department of Jilin Provincial Government, College of Food Science and Engineering, Changchun University, Changchun, 130022 Jilin People's Republic of China
| | - Jiayu Yin
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 People's Republic of China
| | - Lin Ma
- Key Laboratory of Agroproducts Processing Technology at Jilin Provincial Universities, Education Department of Jilin Provincial Government, College of Food Science and Engineering, Changchun University, Changchun, 130022 Jilin People's Republic of China
| | - Dan Li
- Key Laboratory of Agroproducts Processing Technology at Jilin Provincial Universities, Education Department of Jilin Provincial Government, College of Food Science and Engineering, Changchun University, Changchun, 130022 Jilin People's Republic of China
| |
Collapse
|
28
|
P. NPV, Joye IJ. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health. Nutrients 2020; 12:E3045. [PMID: 33027944 PMCID: PMC7599874 DOI: 10.3390/nu12103045] [Citation(s) in RCA: 117] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 01/15/2023] Open
Abstract
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.
Collapse
|
29
|
Bhattacharya A, Ruthes A, Vilaplana F, Karlsson EN, Adlecreutz P, Stålbrand H. Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109762] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
30
|
Yilmaz-Turan S, Jiménez-Quero A, Moriana R, Arte E, Katina K, Vilaplana F. Cascade extraction of proteins and feruloylated arabinoxylans from wheat bran. Food Chem 2020; 333:127491. [PMID: 32659672 DOI: 10.1016/j.foodchem.2020.127491] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/28/2020] [Accepted: 07/02/2020] [Indexed: 12/18/2022]
Abstract
A cascade process for the sequential recovery of proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation step, enzymatic destarching and subcritical water extraction. The protein isolation step combining lactic acid fermentation and cold alkaline extraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subsequent subcritical water extraction. The time evolution of subcritical water extraction of feruloylated arabinoxylan was compared at two temperatures (160 °C and 180 °C). Longer residence times enhanced the purity of target feruloylated arabinoxylans, whereas higher temperatures resulted in faster extraction at the expense of significant molar mass reduction. The radical scavenging activity of the extracted feruloylated arabinoxylans was preserved after the initial protein isolation step. This study opens new possibilities for the cascade valorization of wheat bran into enriched protein and non-starch polysaccharide fractions, which show potential to be used as functional food ingredients.
Collapse
Affiliation(s)
- Secil Yilmaz-Turan
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Amparo Jiménez-Quero
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden
| | - Rosana Moriana
- Division of Polymeric Materials, Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden; Department of Molecular Sciences, SLU-Swedish University of Agricultural Sciences, Almas Allé 5, Uppsala, Sweden
| | - Elisa Arte
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Finland
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, Sweden.
| |
Collapse
|
31
|
Ren Y, Yakubov GE, Linter BR, MacNaughtan W, Foster TJ. Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105737] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
32
|
Wang SQ, Yang X, Zhang YG, Cai EB, Zheng XM, Zhao Y, Li G, Han M, Yang LM. Study on the Changes of Chemical Constituents in Different Compatibilities of Ginseng-Prepared Rehmannia Root and Their Effects on Bone Marrow Inhibition after Chemotherapy. Chem Pharm Bull (Tokyo) 2020; 68:428-435. [DOI: 10.1248/cpb.c19-00994] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Si-qi Wang
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - Xiao Yang
- National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University
| | - Yong-gang Zhang
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - En-bo Cai
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - Xiao-man Zheng
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - Yan Zhao
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - Ge Li
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - Mei Han
- College of Chinese Medicinal Material, Jilin Agricultural University
| | - Li-min Yang
- College of Chinese Medicinal Material, Jilin Agricultural University
| |
Collapse
|
33
|
Differential effects of inulin or its fermentation metabolites on gut barrier and immune function of porcine intestinal epithelial cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103855] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
|
34
|
Wang P, Zhao X, Yang R, Zhou Y, Zhou Q, Gu Z, Jiang D. Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4005-4016. [PMID: 32073852 DOI: 10.1021/acs.jafc.9b08122] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Interactions between gluten proteins and water-extractable arabinoxylan (WEAX) during the heating stage are crucial for the organoleptic quality of high-fiber cereal products. To reveal the molecular mechanism of WEAX on gluten characteristic upon heating, the current study comparatively investigated the effects of WEAX with different molecular weights (Mw) on the heat-evoked conformational variation and polymerization behavior of gluten. Results showed that WEAX, especially low Mw WEAX (L-WEAX), facilitated the polymerization ability of α-/γ-gliadins into glutenins, whereas high Mw WEAX (H-WEAX) reduced the polymerizing temperature of glutenin and gliadin. L-WEAX could develop more hydrogen bonds with tyrosine of gluten and stabilize the secondary structure more evidently than H-WEAX upon heating. Compared with disulfide bridge formation, hydrophobic interactions were not the driving force involved in the heat-induced polymerization behavior affected by WEAX. WEAX evoked the reinforced glutenin network and heterogeneous distribution of gliadin, with a more uniform molecular surface developed for gluten.
Collapse
Affiliation(s)
- Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xiaohui Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yulin Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Zhou
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| |
Collapse
|
35
|
Uerlings J, Schroyen M, Bautil A, Courtin C, Richel A, Sureda EA, Bruggeman G, Tanghe S, Willems E, Bindelle J, Everaert N. In vitro prebiotic potential of agricultural by-products on intestinal fermentation, gut barrier and inflammatory status of piglets. Br J Nutr 2020; 123:293-307. [PMID: 31699173 DOI: 10.1017/s0007114519002873] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The inclusion of fibre-rich ingredients in diets is one possible strategy to enhance intestinal fermentation and positively impact gut ecology, barrier and immunity. Nowadays, inulin-type fructans are used as prebiotics in the feed of piglets to manipulate gut ecology for health purposes. Likewise, some by-products could be considered as sustainable and inexpensive ingredients to reduce gut disorders at weaning. In the present study, chicory root and pulp, citrus pulp, rye bran and soya hulls were tested in a three-step in vitro model of the piglet's gastro-intestinal tract combining a pepsin-pancreatin hydrolysis (digestion), a dialysis step using cellulose membranes (absorption) and a colonic batch fermentation (fermentation). The fermentation kinetics, SCFA and microbiota profiles in the fermentation broth were assessed as indicators of prebiotic activity and compared with the ones of inulin. The immunomodulatory effects of fermentation supernatant (FS) were investigated in cultured intestinal porcine epithelial cells (IPEC-J2) by high-throughput quantitative PCR. Chicory root displayed a rapid and extensive fermentation and induced the second highest butyrate ratio after inulin. Citrus pulp demonstrated high acetate ratios and induced elevated Clostridium clusters IV and XIVa levels. Chicory root and pulp FS promoted the intestinal barrier integrity with up-regulated tight and adherens junction gene expressions in comparison with inulin FS. Chicory pulp FS exerted anti-inflammatory effects in cultured IPEC-J2. The novel approach combining an in vitro fermentation model with IPEC-J2 cells highlighted that both chicory root and pulp appear to be promising ingredients and should be considered to promote intestinal health at weaning.
Collapse
Affiliation(s)
- Julie Uerlings
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
- Research Foundation for Industry and Agriculture, National Scientific Research Foundation (FRIA-FNRS), 1000 Brussels, Belgium
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
| | - An Bautil
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (M²S), KU Leuven, 3001 Leuven, Belgium
| | - Christophe Courtin
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (M²S), KU Leuven, 3001 Leuven, Belgium
| | - Aurore Richel
- Biomass and Green Technologies, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
| | - Ester A Sureda
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
| | | | - Sofie Tanghe
- Royal Agrifirm Group, 7325 AW Apeldoorn, the Netherlands
| | - Els Willems
- Royal Agrifirm Group, 7325 AW Apeldoorn, the Netherlands
| | - Jérôme Bindelle
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
| | - Nadia Everaert
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium
| |
Collapse
|
36
|
Dimopoulou M, Kontogiorgos V. Soluble dietary fibres from sugarcane bagasse. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14445] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Maria Dimopoulou
- Department of Chemical Sciences University of Huddersfield Huddersfield HD1 3DH UK
- Department of Biological Sciences University of Huddersfield Huddersfield HD1 3DH UK
| | - Vassilis Kontogiorgos
- Department of Biological Sciences University of Huddersfield Huddersfield HD1 3DH UK
| |
Collapse
|
37
|
Chen H, Chen Z, Fu Y, Liu J, Lin S, Zhang Q, Liu Y, Wu D, Lin D, Han G, Wang L, Qin W. Structure, Antioxidant, and Hypoglycemic Activities of Arabinoxylans Extracted by Multiple Methods from Triticale. Antioxidants (Basel) 2019; 8:antiox8120584. [PMID: 31775251 PMCID: PMC6943583 DOI: 10.3390/antiox8120584] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/14/2019] [Accepted: 11/21/2019] [Indexed: 11/30/2022] Open
Abstract
Different methods of isolating arabinoxylans (AXs) from triticale were performed to investigate the extraction methods’ effects on the physiological functions of the AXs. Structural, antioxidant, and hypoglycemic activities were determined. The molecular weights (MWs) of enzyme- or water-extracted AXs were lower than those of alkali-extracted AXs. Opposite trends were shown by the arabinose–xylose ratio. Enzyme-extracted AXs exhibited higher glucose adsorption capacity and hydroxyl radical-scavenging efficiency than alkali-extracted AXs. The α-amylase inhibition ability, DPPH radical-scavenging capacity, and metal-chelating activity of alkali-extracted AXs were higher than those of enzyme-extracted AXs. Water-extracted AXs had the highest glucose dialysis retardation index. In conclusion, extraction methods can influence the physiological function of AXs through their structural features. AXs with higher MWs and esterified ferulic acid (FA) levels had higher antioxidant ability, whereas AXs with higher solubility and free FA level exhibited higher hypoglycemic activity.
Collapse
Affiliation(s)
- Hong Chen
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Zhuoyun Chen
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Yuanfang Fu
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Jiao Liu
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Siying Lin
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Qing Zhang
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Yuntao Liu
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Dingtao Wu
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Derong Lin
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Guoquan Han
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
| | - Lina Wang
- Department of Food Quality and Safety, Institute of Food and Drug Inspection, Chengdu 610000, Sichuan, China;
| | - Wen Qin
- Department of Food Quality and Safety, College of Food Science, Sichuan Agricultural University, Yaan 625014, Sichuan, China; (H.C.); (Z.C.); (Y.F.); (J.L.); (S.L.); (Q.Z.); (Y.L.); (D.W.); (D.L.); (G.H.)
- Correspondence: ; Tel.: +86-0835-2882576
| |
Collapse
|
38
|
Performance and structural comparison of hydrogels made from wheat bran arabinoxylan using enzymatic and coacervation methods as micro-and nano- encapsulation and delivery devices. Biomed Microdevices 2019; 21:97. [PMID: 31729590 DOI: 10.1007/s10544-019-0445-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
This study evaluated the structural and performance differences between arabinoglucuronoxylan micro-hydrogels that were enzymatically produced from alkaline-extracted wheat bran arabinoglucuronoxylans using recombinant α-L-arabinofuranosidase (AbfB) that selectively removes arabinose side chains, and chemically through coacervation process, as delivery devices for bioactive substances. The encapsulations of model bioactive substance, gallic acid (GA), in the hydrogels, were done either in-situ or ex-situ to identify the most effective encapsulation and delivery method. The hydrogels particle size distribution, polydispersity index, GA encapsulation efficiency, retention and release of functional GA (based on antioxidant activity) were assessed. The hydrogels formed in both coacervation and enzymatic processes had particle size ranges of 469-678 nm, which classify them as micro-hydrogels. However, the latter were monodispersed with polydispersity index (PdI) < 0.4 compared to the former with PdI > 0.7. In addition, enzymatically produced hydrogels attained higher zeta potential (-8.8 mV) and retained and released GA with higher anti-oxidant capacity (91%) than chemically formed micro-hydrogels (zeta potential = - 3.3 mV and antioxidant capacity = 80%). However, GA encapsulation efficiencies (72% in-situ and 68% ex-situ) were higher in chemically formed micro-hydrogels than enzymatically produced micro-hydrogels (59% in-situ and 52% ex-situ). The in-situ encapsulated GA experienced less initial burst during sustained release of 8 h compared to ex-situ encapsulation. Overall, enzymatic modification process and in-situ encapsulation were the most effective methods for production of arabinoglucuronoxylan micro-hydrogels delivery devices and for encapsulation of the GA, respectively, because of maintaining functional GA upon release and having the potential to customize the structural and functional properties of the micro-hydrogels.
Collapse
|
39
|
Kaur A, Yadav MP, Singh B, Bhinder S, Simon S, Singh N. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydr Polym 2019; 221:166-173. [DOI: 10.1016/j.carbpol.2019.06.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 11/28/2022]
|
40
|
Uerlings J, Bindelle J, Schroyen M, Richel A, Bruggeman G, Willems E, Everaert N. Fermentation capacities of fructan- and pectin-rich by-products and purified fractions via an in vitro piglet faecal model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5720-5733. [PMID: 31152455 DOI: 10.1002/jsfa.9837] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 05/27/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Dietary strategies such as the inclusion of prebiotics have been suggested for modulating intestinal microbiota. In piglets, this strategy could result in a reduction of post-weaning-associated disorders and the use of antibiotics. To date, mainly purified fractions have been tested for their prebiotic effects at weaning while trials of potential health-promoting effects of products and corresponding by-products remain rare. In this study, fructan- and pectin-based ingredients have been tested in a two-step in vitro model for their fermentation kinetics as well as for their short-chain fatty acid production and microbiota profiles in fermentation broth as indicators for their prebiotic activity. RESULTS Chicory root, in contrast to chicory pulp, exhibited an extensive and rapid fermentation similar to inulin and oligofructose, although butyrate levels of root and pulp did not reach those of the purified fractions. Chicory pulp showed higher relative levels of Lactobacillus spp., Bifidobacterium spp., Clostridium cluster IV and butyryl-CoA:acetate-CoA transferase gene abundance compared to chicory root. Sugar beet pulp, orange and citrus by-products displayed extensive gas fermentation patterns, equivalent to those of purified pectin, and revealed an elevated butyrate production compared to purified pectin. Moreover, several orange and citrus by-products displayed significantly higher relative levels of Bifidobacterium spp. in comparison to purified pectin. CONCLUSIONS Chicory root and pulp as well as orange and citrus by-products appear to be promising ingredients for piglet diets for modulating intestinal fermentation for health purposes. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Julie Uerlings
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
- Research Foundation for Industry and Agriculture, National Scientific Research Foundation (FRIA-FNRS), Brussels, Belgium
| | - Jérôme Bindelle
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Aurore Richel
- Biomass and Green Technologies, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | | | - Els Willems
- Royal Agrifirm Group, Apeldoorn, The Netherlands
| | - Nadia Everaert
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| |
Collapse
|
41
|
Anderson C, Simsek S. How Do Arabinoxylan Films Interact with Water and Soil? Foods 2019; 8:foods8060213. [PMID: 31212978 PMCID: PMC6617299 DOI: 10.3390/foods8060213] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/10/2019] [Accepted: 06/12/2019] [Indexed: 11/16/2022] Open
Abstract
Biodegradable materials made from cereal arabinoxylan could provide an alternative source of packaging to replace current nonbiodegradable plastics. The main purpose of this research was to determine how arabinoxylan (AX) films made from wheat bran (WB) AX, maize bran (MB) AX, and dried distillers grain (DDG) AX made with either glycerol or sorbitol at varying levels (10, 25 or 50%) interacts with soil and water. The biodegradability of all films ranged from 49.4% biodegradable (DDG AX with 10% sorbitol) to 67.7% biodegradable (MB AX with 50% glycerol). In addition, the MB AX films with 25% sorbitol had the lowest moisture content at 9.7%, the MB AX films with 10% glycerol had the highest water solubility at 95.6%, and the MB AX films with 50% glycerol had the highest water vapor transmission rate (WVTR) at 90.8 g h-1 m-2. Despite these extreme trends in the MB AX films, the WB AX films were the least hydrophilic on average while the DDG AX films were the most hydrophilic on average. The 18 materials developed in this research demonstrate varying affinities for water and biodegradation. These materials can be used for many different packaging materials, based on their unique characteristics.
Collapse
Affiliation(s)
- Cassie Anderson
- North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND 6050, USA.
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND 6050, USA.
| |
Collapse
|
42
|
Jiang Y, Bai X, Lang S, Zhao Y, Liu C, Yu L. Optimization of ultrasonic-microwave assisted alkali extraction of arabinoxylan from the corn bran using response surface methodology. Int J Biol Macromol 2019; 128:452-458. [DOI: 10.1016/j.ijbiomac.2019.01.138] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 01/23/2019] [Accepted: 01/24/2019] [Indexed: 12/13/2022]
|
43
|
Guo R, Xu Z, Wu S, Li X, Li J, Hu H, Wu Y, Ai L. Molecular properties and structural characterization of an alkaline extractable arabinoxylan from hull-less barley bran. Carbohydr Polym 2019; 218:250-260. [PMID: 31221328 DOI: 10.1016/j.carbpol.2019.04.093] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 04/23/2019] [Accepted: 04/30/2019] [Indexed: 12/17/2022]
Abstract
An alkaline extractable arabinoxylan (HBAX-25) was fractionated from crude arabinoxylan (HBAX) obtained optimally in hull-less barley (Hordeum vulgare L. var. nudum Hook. f.) bran. Molecular properties and structural characterization of HBAX-25 were investigated thoroughly based on chemical composition of 8.31% (w/w) moisture and 87.57% (w/w) sugar with specifically few proteins (1.08%, w/w) and high arabinoxylans (82.46%, w/w). Data from monosaccharide composition indicated that HBAX-25 mainly consisted of arabinose (30.13 mol%) and xylose (51.55 mol%) with A/X ratio of 0.58, representative for arabinoxylans, which coincided with FT-IR results and was corroborated by methylation and NMR analyses, i.e., a relatively low-branched arabinoxylan composed of un-substituted (1,4-linked β-D-Xylp, 71.19%), mono-substituted (1,3,4-linked β-D-Xylp, 14.78%) and di-substituted (1,2,3,4-linked β-D-Xylp, 10.76%) xylose units as backbone via β-(1→4) linkages, with six possible branches or individuals included. Hence, a structural basis of HBAX-25 was established, which could have potential in food and other value-added applications capable of interpreting their physicochemical, functional and technological characteristics.
Collapse
Affiliation(s)
- Rui Guo
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongxiang Xu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shengfang Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xujiao Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jinan Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hao Hu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| |
Collapse
|
44
|
Influence of air and nitrogen sparging on flux during ultrafiltration of hemicelluloses extracted from wheat bran. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.11.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
45
|
Chen Z, Li S, Fu Y, Li C, Chen D, Chen H. Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
|
46
|
On-site produced and commercially available alkali-active xylanases compared for xylan extraction from sugarcane bagasse. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101081] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
47
|
Anderson C, Simsek S. A novel combination of methods for the extraction and purification of arabinoxylan from byproducts of the cereal industry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00020-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
48
|
Rosicka-Kaczmarek J, Komisarczyk A, Nebesny E. Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
49
|
The role of supercritical fluids in the fractionation pretreatments of a wheat bran-based biorefinery. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.09.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
50
|
Sporck D, Reinoso FAM, Rencoret J, Gutiérrez A, del Rio JC, Ferraz A, Milagres AMF. Xylan extraction from pretreated sugarcane bagasse using alkaline and enzymatic approaches. BIOTECHNOLOGY FOR BIOFUELS 2017; 10:296. [PMID: 29234463 PMCID: PMC5719793 DOI: 10.1186/s13068-017-0981-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Accepted: 11/26/2017] [Indexed: 05/10/2023]
Abstract
BACKGROUND New biorefinery concepts are necessary to drive industrial use of lignocellulose biomass components. Xylan recovery before enzymatic hydrolysis of the glucan component is a way to add value to the hemicellulose fraction, which can be used in papermaking, pharmaceutical, and food industries. Hemicellulose removal can also facilitate subsequent cellulolytic glucan hydrolysis. RESULTS Sugarcane bagasse was pretreated with an alkaline-sulfite chemithermomechanical process to facilitate subsequent extraction of xylan by enzymatic or alkaline procedures. Alkaline extraction methods yielded 53% (w/w) xylan recovery. The enzymatic approach provided a limited yield of 22% (w/w) but produced the xylan with the lowest contamination with lignin and glucan components. All extracted xylans presented arabinosyl side groups and absence of acetylation. 2D-NMR data suggested the presence of O-methyl-glucuronic acid and p-coumarates only in enzymatically extracted xylan. Xylans isolated using the enzymatic approach resulted in products with molecular weights (Mw) lower than 6 kDa. Higher Mw values were detected in the alkali-isolated xylans. Alkaline extraction of xylan provided a glucan-enriched solid readily hydrolysable with low cellulase loads, generating hydrolysates with a high glucose/xylose ratio. CONCLUSIONS Hemicellulose removal before enzymatic hydrolysis of the cellulosic fraction proved to be an efficient manner to add value to sugarcane bagasse biorefining. Xylans with varied yield, purity, and structure can be obtained according to the extraction method. Enzymatic extraction procedures produce high-purity xylans at low yield, whereas alkaline extraction methods provided higher xylan yields with more lignin and glucan contamination. When xylan extraction is performed with alkaline methods, the residual glucan-enriched solid seems suitable for glucose production employing low cellulase loadings.
Collapse
Affiliation(s)
- Daniele Sporck
- Departamento de Biotecnologia, Escola de Engenharia de Lorena, Universidade de São Paulo, Lorena, SP 12602-810 Brazil
| | - Felipe A. M. Reinoso
- Departamento de Biotecnologia, Escola de Engenharia de Lorena, Universidade de São Paulo, Lorena, SP 12602-810 Brazil
| | - Jorge Rencoret
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Av. Reina Mercedes, 10, 41012 Seville, Spain
| | - Ana Gutiérrez
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Av. Reina Mercedes, 10, 41012 Seville, Spain
| | - José C. del Rio
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Av. Reina Mercedes, 10, 41012 Seville, Spain
| | - André Ferraz
- Departamento de Biotecnologia, Escola de Engenharia de Lorena, Universidade de São Paulo, Lorena, SP 12602-810 Brazil
| | - Adriane M. F. Milagres
- Departamento de Biotecnologia, Escola de Engenharia de Lorena, Universidade de São Paulo, Lorena, SP 12602-810 Brazil
| |
Collapse
|