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Kulathunga J, Whitney K, Simsek S. Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20056-20063. [PMID: 39213597 DOI: 10.1021/acs.jafc.4c05380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread. Stone milling was conducted to generate six different whole wheat flour samples, from which sourdough bread was produced using wheat and rye starter cultures. The study found that both milling parameters and the type of starter culture significantly impacted the fine structural details of WE-AX, including sugar composition, arabinoxylan (AX) content, and the arabinose-to-xylose (A/X) ratio values. These differences were statistically significant (p < 0.05). Furthermore, transforming flour into sourdough bread resulted in the molecular degradation of AX, significantly reducing its molecular weight and leading to a more heterogeneous fine structure. This detailed characterization of AX's alterations during food processing provides insights into evaluating its potential health benefits in whole-grain products.
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Affiliation(s)
- Jayani Kulathunga
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States
- Department of Multidisciplinary Studies, Faculty of Urban and Aquatic Bioresources, University of Sri Jayewardenepura, Nugegoda 10100, Sri Lanka
| | - Kristin Whitney
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
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Bilal M, Li D, Xie C, Yang R, Gu Z, Jiang D, Xu X, Wang P. Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive. Food Chem 2024; 463:141146. [PMID: 39255698 DOI: 10.1016/j.foodchem.2024.141146] [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: 01/01/2024] [Revised: 08/22/2024] [Accepted: 09/03/2024] [Indexed: 09/12/2024]
Abstract
Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components. Structural features such as molecular weight (Mw), branching degree, and ferulic acid (FA) content significantly influence the functionality of AX, affecting gluten protein and starch characteristics during cereal food processing. Specifically, studies have shown that AX with optimum Mw and FA levels improved dough rheology and gas retention during bread-making. Furthermore, the solubility of AX varies across wheat bran fractions, with soluble AX fractions demonstrating notable dough-improving properties. By integrating structural complexity with functional properties, this review highlights the promising applications of wheat bran AX as a sustainable, functional dough additive.
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Affiliation(s)
- Muhammad Bilal
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, China
| | - Chong Xie
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, China
| | - Zhenxin Gu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, 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, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, China
| | - Xueming Xu
- Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, 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, China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, China.
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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.
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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
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Lu J, Zhang L, Zhang H, Chen Y, Zhao J, Chen W, Lu W, Li M. Population-level variation in gut bifidobacterial composition and association with geography, age, ethnicity, and staple food. NPJ Biofilms Microbiomes 2023; 9:98. [PMID: 38086914 PMCID: PMC10716157 DOI: 10.1038/s41522-023-00467-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 11/24/2023] [Indexed: 12/18/2023] Open
Abstract
Bifidobacteria are key gut commensals that confer various health benefits and are commonly used as probiotics. However, little is known about the population-level variation in gut bifidobacterial composition and its affecting factors. Therefore, we analyzed Bifidobacterium species with amplicon sequencing of the groEL gene on fecal samples of 1674 healthy individuals, who belonged to eight ethnic groups and resided in 60 counties/cities of 28 provinces across China. We found that the composition of the bifidobacterial community was associated with geographical factors, demographic characteristics, staple food type, and urbanization. First, geography, which reflects a mixed effect of other variables, explained the largest variation in the bifidobacterial profile. Second, middle adolescence (age 14-17) and age 30 were two key change points in the bifidobacterial community development, and a bifidobacterial community resembling that of adults occurred in middle adolescence, which is much later than the maturation of the whole gut microbial community at approximately age 3. Third, each ethnicity showed a distinct bifidobacterial profile, and the remarkable amount of unknown Bifidobacterium species in the Tibetan gut suggested undiscovered biodiversity. Fourth, wheat as the main staple food promoted the flourish of B. adolescentis and B. longum. Fifth, alpha diversity of the bifidobacterial community decreased with urbanization. Collectively, our findings provide insight into the environmental and host factors that shape the human gut bifidobacterial community, which is fundamental for precision probiotics.
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Affiliation(s)
- Jing Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Li Zhang
- Key Laboratory of Genomic and Precision Medicine, Beijing Institute of Genomics, Chinese Academy of Sciences, and China National Center for Bioinformation, Beijing, 101300, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
| | - Yutao Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- International Joint Research Laboratory for Pharmabiotics & Antibiotic Resistance, Jiangnan University, Wuxi, 214122, China
| | - Wenwei Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.
- International Joint Research Laboratory for Pharmabiotics & Antibiotic Resistance, Jiangnan University, Wuxi, 214122, China.
| | - Mingkun Li
- Key Laboratory of Genomic and Precision Medicine, Beijing Institute of Genomics, Chinese Academy of Sciences, and China National Center for Bioinformation, Beijing, 101300, China.
- University of Chinese Academy of Sciences, Beijing, 100049, China.
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Chen F, Yang L, Zhe L, Jlali M, Zhuo Y, Jiang X, Huang L, Wu F, Zhang R, Xu S, Lin Y, Che L, Feng B, Wu D, Preynat A, Fang Z. Supplementation of a Multi-Carbohydrase and Phytase Complex in Diets Regardless of Nutritional Levels, Improved Nutrients Digestibility, Growth Performance, and Bone Mineralization of Growing-Finishing Pigs. Animals (Basel) 2023; 13:ani13091557. [PMID: 37174594 PMCID: PMC10177175 DOI: 10.3390/ani13091557] [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: 02/11/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
This study was conducted to investigate the effects of dietary multi-enzyme (multi-carbohydrase and phytase complex, MCPC) supplementation on digestibility, growth performance, bone mineralization, and carcass yield and traits in growing-finishing pigs fed diets with adequate or deficient net energy (NE), amino acids (AA), calcium (Ca) and phosphorus (P) levels. A total of 576 crossbred [Duroc × (Landrace × Yorkshire)] barrows (~25 kg) were fed one of the six diets till live weight approached 130 kg. Basal diets included a positive control (PC), negative control 1 (NC1) and 2 (NC2), while another three diets were prepared by adding MCPC to the three basal diets. The final body weight was lower (p < 0.05) in NC2 than in NC1 and PC treatments, while overall feed intake and feed-gain ratio were higher (p < 0.05) in NC1 and NC2 than in PC treatment. The NC2 treatment showed lower (p < 0.05) carcass weight but higher (p < 0.05) lean meat percentage than the PC treatment. The apparent ileal digestibility (AID) of gross energy (GE), crude protein (CP) and AA was decreased (p < 0.05) or tended (p < 0.10) to decrease in NC1 and/or NC2 diets compared with a PC diet. MCPC supplementation improved (p < 0.05) AID of Ca, P and AA (Lys, Leu, Val, Phe, Gly, Tyr and Pro), apparent total-tract digestibility (ATTD) of GE, CP, bone strength, Ca, and P retention. In conclusion, MCPC supplementation improved nutrient digestibility, bone mineralization, and growth performance of fattening pigs, regardless of the nutritional level of the basal diet.
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Affiliation(s)
- Fangyuan Chen
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Lunxiang Yang
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Li Zhe
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Maamer Jlali
- Adisseo France SAS, Center of Expertise in Research and Nutrition, F-03600 Commentry, France
| | - Yong Zhuo
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Xuemei Jiang
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Lingjie Huang
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Fali Wu
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Ruinan Zhang
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Shengyu Xu
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Lin
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Lianqiang Che
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Bin Feng
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - De Wu
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Aurélie Preynat
- Adisseo France SAS, Center of Expertise in Research and Nutrition, F-03600 Commentry, France
| | - Zhengfeng Fang
- Key Laboratory for Animal Disease-Resistant Nutrition of the Ministry of Education of China, Chengdu 611130, China
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Chengdu 611130, China
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China
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Different Structures of Arabinoxylan Hydrolysates Alleviated Caco-2 Cell Barrier Damage by Regulating the TLRs/MyD88/NF-κB Pathway. Foods 2022; 11:foods11213535. [PMID: 36360148 PMCID: PMC9657791 DOI: 10.3390/foods11213535] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/31/2022] [Accepted: 11/03/2022] [Indexed: 11/11/2022] Open
Abstract
Arabinoxylan (AX) has been associated with alleviating intestinal barrier damage, and different structures of AX give rise to different effects on the intestinal barrier. This study investigated the main structural characteristics of AX, whose functional properties are attributed to alleviating intestinal barrier damage, and clarified their underlying mechanisms. An in vitro Caco-2 cell model was established to investigate the intestinal barrier effects of AX with various degrees of substitution (Ds) and molecular weight (Mw), with an added MyD88 inhibitor to verify the signaling pathways. Arabinoxylan treated with endo-1,4-β-xylanase (AXX) with higher Ds and Mw showed stronger physiological activity, which might be correlated with the uronic acid and bound ferulic acid contents in AXX. Moreover, AXX alleviated the intestinal barrier damage by upregulating the transepithelial electrical resistance (TER) and alleviating the decrease of claudin-1 (p < 0.05). AXX regulated the expression of inflammatory factors IL-2, TNF-α, IL-6 and IL-10 (p < 0.05). In addition, AXX reduced the intestinal barrier damage induced via inhibiting the TLRs/MyD88/NF-κB pathway and activating the TLRs/PKC pathway. Thus, AX with higher Ds and Mw might be better in alleviating intestinal barrier damage, and MyD88 might be the key point of AXX to identify these signaling pathways.
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Nishitsuji Y, Whitney K, Nakamura K, Hayakawa K, Simsek S. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process. Food Chem 2022; 386:132772. [PMID: 35344729 DOI: 10.1016/j.foodchem.2022.132772] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 02/24/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022]
Abstract
Arabinoxylans are important for dough and breadmaking properties. It is not clear how arabinoxylans of different molecular weights behave during the breadmaking process as well as the changes in individual structures. We investigated changes in the molecular weight and structure of water-extractable arabinoxylans. It was revealed that molecules larger than high molecular weight arabinoxylans were formed during the mixing and 1st fermentation (105 min before 1st punch). High molecular weight arabinoxylan continued to be degraded from mixing to the proofing stage. The arabinose to xylose ratio increased at mixing and the 1st fermentation due to solubilization of highly substituted arabinoxylan. Low molecular weight arabinoxylan did not show degradation and structural changes during the fermentation process, whereas the weight average molecular weight of low molecular weight arabinoxylan significantly decreased (P < 0.05) at mixing. Water extractable arabinoxylan shows different behaviors for molecular weight and structural changes during the breadmaking process.
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Affiliation(s)
- Yasuyuki Nishitsuji
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
| | - Kristin Whitney
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Kenji Nakamura
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA.
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Sohail M, Barzkar N, Michaud P, Tamadoni Jahromi S, Babich O, Sukhikh S, Das R, Nahavandi R. Cellulolytic and Xylanolytic Enzymes from Yeasts: Properties and Industrial Applications. Molecules 2022; 27:3783. [PMID: 35744909 PMCID: PMC9229053 DOI: 10.3390/molecules27123783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/08/2022] [Accepted: 06/09/2022] [Indexed: 11/17/2022] Open
Abstract
Lignocellulose, the main component of plant cell walls, comprises polyaromatic lignin and fermentable materials, cellulose and hemicellulose. It is a plentiful and renewable feedstock for chemicals and energy. It can serve as a raw material for the production of various value-added products, including cellulase and xylanase. Cellulase is essentially required in lignocellulose-based biorefineries and is applied in many commercial processes. Likewise, xylanases are industrially important enzymes applied in papermaking and in the manufacture of prebiotics and pharmaceuticals. Owing to the widespread application of these enzymes, many prokaryotes and eukaryotes have been exploited to produce cellulase and xylanases in good yields, yet yeasts have rarely been explored for their plant-cell-wall-degrading activities. This review is focused on summarizing reports about cellulolytic and xylanolytic yeasts, their properties, and their biotechnological applications.
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Affiliation(s)
- Muhammad Sohail
- Department of Microbiology, University of Karachi, Karachi 75270, Pakistan;
| | - Noora Barzkar
- Department of Marine Biology, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas 3995, Iran
| | - Philippe Michaud
- Institute Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, F-63000 Clermont-Ferrand, France;
| | - Saeid Tamadoni Jahromi
- Persian Gulf and Oman Sea Ecology Research Center, Iranian Fisheries Sciences Research Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Abbas 3995, Iran
| | - Olga Babich
- Institute of Living Systems, Immanuel Kant Baltic Federal University, 236016 Kaliningrad, Russia; (O.B.); (S.S.)
| | - Stanislav Sukhikh
- Institute of Living Systems, Immanuel Kant Baltic Federal University, 236016 Kaliningrad, Russia; (O.B.); (S.S.)
| | - Rakesh Das
- Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences (NMBU), 1433 Aas, Norway;
| | - Reza Nahavandi
- Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj 8361, Iran;
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9
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Peng Z, Jin Y. Effect of an endo-1,4-β-xylanase from wheat malt on water-unextractable arabinoxylan derived from wheat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1912-1918. [PMID: 34510456 DOI: 10.1002/jsfa.11528] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/25/2021] [Accepted: 09/12/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Non-starch polysaccharides in wheat are dominated by arabinoxylan (AX). Endo-1,4-β-xylanase (EC 3.2.1.8) is the most important enzyme for degrading AX. This paper investigated the ability of endo-1,4-β-xylanase extracted from wheat malt to degrade non-water-extractable wheat-derived arabinoxylan (WUAX). RESULTS The enzyme was observed to break down wheat-derived WUAX effectively, substantially increasing the concentration of water-extractable arabinoxylan (WEAX) in the system for up to 6 h. A considerable quantity of arabinose xylooligosaccharide (AXOS) was also produced, suggesting that the enzyme could produce oligosaccharides too. The molecular weight of the product WEAX was between 23 and 27 kDa and the content of oligosaccharides changed with degradation time. This suggests that endo-1,4-β-xylanase can not only degrade WUAX into WEAX and xylooligosaccharides but can also degrade the xylooligosaccharides with larger molecular weights into xylobiose and xylotriose. The viscosity of the degradation product increased significantly in the first 2 h, then decreased with longer degradation times. The concentration of WEAX in the reaction system increased throughout the reaction but at gradually lower rates, indicating that the endo-1,4-β-xylanase degraded WEAX better than it degraded WUAX. Rheological tests showed that solutions prepared from the WEAX that was produced had properties of a pseudoplastic fluid. CONCLUSION The results showed that the wheat malt endo-1,4-β-xylanase, which we had previously tested on WEAX, was also effective in degrading wheat-derived WUAX. This study can therefore provide a theoretical basis for the subsequent role of the enzyme in other sources of xylan, and provide guidance for the quality control of beer in the brewing process. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhaojun Peng
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
- Key Laboratory of Industrial Fermentation Microbiology, (Ministry of Education), Tianjin University of Science & Technology, Tianjin, China
| | - Yuhong Jin
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Kulathunga J, Simsek S. Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Wang X, Liu S, Ai Y. Gelation mechanisms of granular and non-granular starches with variations in molecular structures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Wang P, Li D, Hou C, Yang T, Yang R, Gu Z, Jiang D. Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1659-1669. [PMID: 35099184 DOI: 10.1021/acs.jafc.1c07722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To elucidate the role of substitution of arabinoxylan (AX) in the characteristics of wheat starch, this study prepared AX with a well-defined structure by targeted enzymatic hydrolysis and comparatively investigated the effects of AX with different degrees of substitution on gelatinization and retrogradation behavior of starch. Removal of major arabinofuranosyl (Araf) of mono- or disubstituted xylopyranosyl (Xylp) of both low-molecular-weight (Mw: 62.5 kDa, Araf/Xylp: 0.61) and high-molecular-weight AX (Mw: 401.2 kDa, Araf/Xylp: 0.61) reversed the decreased gelatinization viscosity and recrystallization of amylose induced by AX to a similar extent. Upon retrogradation for 30 days, the Araf of mono- and disubstituted Xylp contributed to the water distribution and the effect depended on the molecular chain length. The C3-linked Araf of disubstituted Xylp was more involved in prohibiting the retardation of recrystallization of amylopectin, while the presence of Araf of monosubstituted Xylp might hinder the interactions between AX and amylopectin.
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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
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Cuidan Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tao Yang
- 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
| | - Runqiang Yang
- College of Food Science and Technology, 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
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13
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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.
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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
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Unraveling Synergism between Various GH Family Xylanases and Debranching Enzymes during Hetero-Xylan Degradation. Molecules 2021; 26:molecules26226770. [PMID: 34833862 PMCID: PMC8618192 DOI: 10.3390/molecules26226770] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/15/2021] [Accepted: 10/27/2021] [Indexed: 11/20/2022] Open
Abstract
Enzymes classified with the same Enzyme Commission (EC) that are allotted in different glycoside hydrolase (GH) families can display different mechanisms of action and substrate specificities. Therefore, the combination of different enzyme classes may not yield synergism during biomass hydrolysis, as the GH family allocation of the enzymes influences their behavior. As a result, it is important to understand which GH family combinations are compatible to gain knowledge on how to efficiently depolymerize biomass into fermentable sugars. We evaluated GH10 (Xyn10D and XT6) and GH11 (XynA and Xyn2A) β-xylanase performance alone and in combination with various GH family α-l-arabinofuranosidases (GH43 AXH-d and GH51 Abf51A) and α-d-glucuronidases (GH4 Agu4B and GH67 AguA) during xylan depolymerization. No synergistic enhancement in reducing sugar, xylose and glucuronic acid released from beechwood xylan was observed when xylanases were supplemented with either one of the glucuronidases, except between Xyn2A and AguA (1.1-fold reducing sugar increase). However, overall sugar release was significantly improved (≥1.1-fold reducing sugar increase) when xylanases were supplemented with either one of the arabinofuranosidases during wheat arabinoxylan degradation. Synergism appeared to result from the xylanases liberating xylo-oligomers, which are the preferred substrates of the terminal arabinofuranosyl-substituent debranching enzyme, Abf51A, allowing the exolytic β-xylosidase, SXA, to have access to the generated unbranched xylo-oligomers. Here, it was shown that arabinofuranosidases are key enzymes in the efficient saccharification of hetero-xylan into xylose. This study demonstrated that consideration of GH family affiliations of the carbohydrate-active enzymes (CAZymes) used to formulate synergistic enzyme cocktails is crucial for achieving efficient biomass saccharification.
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15
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Alfeo V, De Francesco G, Sileoni V, Blangiforti S, Palmeri R, Aerts G, Perretti G, Todaro A. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103997] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Paesani C, Degano AL, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Res Int 2021; 147:110466. [DOI: 10.1016/j.foodres.2021.110466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 05/06/2021] [Accepted: 05/23/2021] [Indexed: 02/07/2023]
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17
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Molecular modification, structural characterization, and biological activity of xylans. Carbohydr Polym 2021; 269:118248. [PMID: 34294285 DOI: 10.1016/j.carbpol.2021.118248] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/21/2021] [Accepted: 05/23/2021] [Indexed: 12/17/2022]
Abstract
The differences in the source and structure of xylans make them have various biological activities. However, due to their inherent structural limitations, the various biological activities of xylans are far lower than those of commercial drugs. Currently, several types of molecular modification methods have been developed to address these limitations, and many derivatives with specific biological activity have been obtained. Further research on structural characteristics, structure-activity relationship and mechanism of action is of great significance for the development of xylan derivatives. Therefore, the major molecular modification methods of xylans are introduced in this paper, and the primary structure and conformation characteristics of xylans and their derivatives are summarized. In addition, the biological activity and structure-activity relationship of the modified xylans are also discussed.
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Baasandorj T, Ohm J, Simsek S. Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat. Cereal Chem 2020. [DOI: 10.1002/cche.10391] [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)
| | - Jae‐Bom Ohm
- USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Spring and Durum Wheat Quality Laboratory North Dakota State University Fargo ND USA
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
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Nishitsuji Y, Whitney K, Nakamura K, Hayakawa K, Simsek S. Changes in structure and solubility of wheat arabinoxylan during the breadmaking process. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SB, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110253] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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21
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Interactive effects of molecular weight and degree of substitution on biological activities of arabinoxylan and its hydrolysates from triticale bran. Int J Biol Macromol 2020; 166:1409-1418. [PMID: 33161077 DOI: 10.1016/j.ijbiomac.2020.11.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 09/20/2020] [Accepted: 11/04/2020] [Indexed: 02/06/2023]
Abstract
Arabinoxylan (AX) has many beneficial health effects that are closely related to its structural characteristics. The current study aimed to investigate the effects of molecular weight (Mw) and degree of substitution (DS) on the antioxidant and hypoglycemic activities of triticale bran AX and its hydrolysates in vitro. At low and similar Mw, the antioxidant activity of AX was inversely proportional to its DS. When DS was close, the antioxidant activity of AX was inversely proportional to its Mw at high DS, but the opposite result was found at low DS. As for the hypoglycemic performance, when DS was similar, the hypoglycemic activity of AX was proportional to its Mw. At low and similar Mw, the α-glucosidase inhibitory ability and glucose adsorption ability of AX was positively correlated with DS, whereas the α-amylase inhibitory ability and glucose delayed absorption ability showed the opposite results. Mw and DS had significant effects on the antioxidant and hypoglycemic activities of AX, and these two factors often need to be combined to explain the varied effects under different conditions.
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22
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Advance diversity of enzymatically modified arabinoxylan from wheat chaff. Food Chem 2020; 339:128093. [PMID: 33152881 DOI: 10.1016/j.foodchem.2020.128093] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 09/11/2020] [Accepted: 09/11/2020] [Indexed: 01/24/2023]
Abstract
Hydrolysates of arabinoxylan extracted from wheat chaff were prepared using different enzymatic treatments with an emphasis on improvements in their anti-diabetic, antioxidant and functional characteristics. The extracted arabinoxylan was subjected to enzymatic hydrolysis using individual xylanase, arabinofuranosidase, and feruloyl esterase, and their combinations. In all obtained hydrolysates, peaks corresponding to molecular weight lower than 38 kDa were noticed, while non-hydrolysed arabinoxylan had only peaks corresponding to 580 and 38 kDa. Results indicated that applied enzymes could hydrolyse polymeric arabinoxylan while their synergistic actions successfully modified its structure reflecting in lowered viscosity. Besides, it has been observed that the synergistic actions of enzymes improved the biological activities of arabinoxylan more than twice. Chemometric classification analysis showed that synergistic enzymes' actions were predominantly responsible for the improvement of biological activities. It indicated that they might be a useful tool for diversification and enhancement of biological activities of arabinoxylan from wheat chaff.
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Shang Y, Wang D, Cai G, Sun J, Li F, Lu J, Yu X. The effect of microbial arabinoxylanases on premature yeast flocculation. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Yueling Shang
- School of Marine and Bioengineering; Yancheng Institute of Technology; 211 Jianjun Road Yancheng Jiangsu 224051 China
| | - Dujun Wang
- School of Marine and Bioengineering; Yancheng Institute of Technology; 211 Jianjun Road Yancheng Jiangsu 224051 China
| | - Guolin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Junyong Sun
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Fengwei Li
- School of Marine and Bioengineering; Yancheng Institute of Technology; 211 Jianjun Road Yancheng Jiangsu 224051 China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xiaohong Yu
- School of Marine and Bioengineering; Yancheng Institute of Technology; 211 Jianjun Road Yancheng Jiangsu 224051 China
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24
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Peng Z, Jin Y. Purification, Identification, and Characterization of an Endo-1,4-β-Xylanase from Wheat Malt. Molecules 2020; 25:E1572. [PMID: 32235408 PMCID: PMC7180899 DOI: 10.3390/molecules25071572] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/22/2020] [Accepted: 03/27/2020] [Indexed: 11/29/2022] Open
Abstract
In this study, an endo-1,4-β-xylanase was purified from wheat malt following the procedures of ammonium sulfate precipitation, cation-exchange chromatography, and two-step anion-exchange chromatography. The purified endo-1,4-β-xylanase had a specific activity of 3.94 u/mg, demonstrating a weight average molecular weight (Mw) of approximately 58,000 Da. After LC-MS/MS (Liquid chromatography-tandem mass spectrometry) identification, the purified enzyme had the highest matching degree with a GH10 (Glycoside Hydrolase 10) domain-containing protein from wheat, there were 23 match peptides with a score above the threshold and the prot-cover was 45.5%. The resulting purified enzyme was used to investigate its degradation ability on high viscosity wheat-derived water-extractable arabinoxylan (WEAX). Degradation experiments confirmed that the purified enzyme was a true endo-acting enzyme, which could degrade large WEAX into smaller WEAX. The average degree of polymerization (avDP) and the viscosity of WEAX decreased with the increasing reaction time. The enzyme could degrade a small amount of WEAX into arabinoxylan-oligosaccharides (AXOS) with a degree of polymerization of 2-6, but no monosaccharide was produced. The degradation occurred rapidly in the first 3.5 h and decreased with the further prolongation of reaction time.
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Affiliation(s)
| | - Yuhong Jin
- College of Food Science and Engineering, Shandong Agricultural University, No. 61 Daizong Street, Tai’an 271018, China;
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25
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Malgas S, Mafa MS, Mkabayi L, Pletschke BI. A mini review of xylanolytic enzymes with regards to their synergistic interactions during hetero-xylan degradation. World J Microbiol Biotechnol 2019; 35:187. [PMID: 31728656 DOI: 10.1007/s11274-019-2765-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 11/06/2019] [Indexed: 10/25/2022]
Abstract
This review examines the recent models describing the mode of action of various xylanolytic enzymes and how these enzymes can be applied (sequentially or simultaneously) with their distinctive roles in mind to achieve efficient xylan degradation. With respect to homeosynergy, synergism appears to be as a result of β-xylanase and/or oligosaccharide reducing-end β-xylanase liberating xylo-oligomers (XOS) that are preferred substrates of the processive β-xylosidase. With regards to hetero-synergism, two cross relationships appear to exist and seem to be the reason for synergism between the enzymes during xylan degradation. These cross relations are the debranching enzymes such as α-glucuronidase or side-chain cleaving enzymes such as carbohydrate esterases (CE) removing decorations that would have hindered back-bone-cleaving enzymes, while backbone-cleaving-enzymes liberate XOS that are preferred substrates of the debranching and side-chain-cleaving enzymes. This interaction is demonstrated by high yields in co-production of xylan substituents such as arabinose, glucuronic acid and ferulic acid, and XOS. Finally, lytic polysaccharide monooxygenases (LPMO) have also been implicated in boosting whole lignocellulosic biomass or insoluble xylan degradation by glycoside hydrolases (GH) by possibly disrupting entangled xylan residues. Since it has been observed that the same enzyme (same Enzyme Commission, EC, classification) from different GH or CE and/or AA families can display different synergistic interactions with other enzymes due to different substrate specificities and properties, in this review, we propose an approach of enzyme selection (and mode of application thereof) during xylan degradation, as this can improve the economic viability of the degradation of xylan for producing precursors of value added products.
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Affiliation(s)
- Samkelo Malgas
- Enzyme Science Programme (ESP), Department of Biochemistry and Microbiology, Rhodes University, Grahamstown, Eastern Cape, 6140, South Africa
| | - Mpho S Mafa
- Enzyme Science Programme (ESP), Department of Biochemistry and Microbiology, Rhodes University, Grahamstown, Eastern Cape, 6140, South Africa.,Protein Structure-Function Research Unit (PSFRU), School of Molecular and Cell Biology, Wits University, Johannesburg, Gauteng, 2000, South Africa
| | - Lithalethu Mkabayi
- Enzyme Science Programme (ESP), Department of Biochemistry and Microbiology, Rhodes University, Grahamstown, Eastern Cape, 6140, South Africa
| | - Brett I Pletschke
- Enzyme Science Programme (ESP), Department of Biochemistry and Microbiology, Rhodes University, Grahamstown, Eastern Cape, 6140, South Africa.
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Tiwari UP, Singh AK, Jha R. Fermentation characteristics of resistant starch, arabinoxylan, and β-glucan and their effects on the gut microbial ecology of pigs: A review. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2019; 5:217-226. [PMID: 31528722 PMCID: PMC6737498 DOI: 10.1016/j.aninu.2019.04.003] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 03/03/2019] [Accepted: 04/23/2019] [Indexed: 01/10/2023]
Abstract
Dietary fibers (DF) contain an abundant amount of energy, although the mammalian genome does not encode most of the enzymes required to degrade them. However, a mutual dependence is developed between the host and symbiotic microbes, which has the potential to extract the energy present in these DF. Dietary fibers escape digestion in the foregut and are fermented in the hindgut, producing short-chain fatty acids (SCFA) that alter the microbial ecology in the gastrointestinal tract (GIT) of pigs. Most of the carbohydrates are fermented in the proximal part, allowing protein fermentation in the distal part, resulting in colonic diseases. The structures of resistant starch (RS), arabinoxylan (AX), and β-glucan (βG) are complex; hence, makes their way into the hindgut where these are fermented and provide energy substrates for the colonic epithelial cells. Different microbes have different preferences of binding to different substrates. The RS, AX and βG act as a unique substrate for the microbes and modify the relative composition of the gut microbial community. The granule dimension and surface area of each substrate are different, which influences the penetration capacity of microbes. Arabinose and xylan are 2 different hemicelluloses, but arabinose is substituted on the xylan backbone and occurs in the form of AX. Fermentation of xylan produces butyrate primarily in the small intestine, whereas arabinose produces butyrate in the large intestine. Types of RS and forms of βG also exert beneficial effects by producing different metabolites and modulating the intestinal microbiota. Therefore, it is important to have information of different types of RS, AX and βG and their roles in microbial modulation to get the optimum benefits of fiber fermentation in the gut. This review provides relevant information on the similarities and differences that exist in the way RS, AX, and βG are fermented, and their positive and negative effects on SCFA production and gut microbial ecology of pigs. These insights will help nutritionists to develop dietary strategies that can modulate specific SCFA production and promote beneficial microbiota in the GIT of swine.
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Affiliation(s)
| | | | - Rajesh Jha
- Department of Human Nutrition Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, HI 96822, USA
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Wang L, Zhang L, Qiu S, Liu C, Zhang P, Yin L, Chen F. Rheological properties and structural characteristics of arabinoxylan hydrogels prepared from three wheat bran sources. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Zhou A, Hu Y, Li J, Wang W, Zhang M, Guan S. Characterization of a recombinant β-xylosidase of GH43 family fromBacteroides ovatusstrain ATCC 8483. BIOCATAL BIOTRANSFOR 2019. [DOI: 10.1080/10242422.2019.1631813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Andong Zhou
- School of Life Sciences, Jilin University, Changchun, P. R. China
| | - Yanbo Hu
- School of Life Sciences, Northeast Normal University, Changchun, P. R. China
| | - Jingjing Li
- Beijing Institute of Metrology, Beijing, P. R. China
| | - Weiyang Wang
- School of Life Sciences, Northeast Normal University, Changchun, P. R. China
| | - Mengshan Zhang
- School of Life Sciences, Northeast Normal University, Changchun, P. R. China
| | - Shuwen Guan
- School of Life Sciences, Jilin University, Changchun, P. R. China
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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.
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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.
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30
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Peng Z, Jin Y, Du J. Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt. Protein Pept Lett 2019; 26:332-338. [PMID: 30816076 DOI: 10.2174/0929866526666190228144851] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 01/03/2019] [Accepted: 01/31/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Arabinoxylan (AX) is the main non-starch polysaccharide in wheat. Wheat malts are traditional raw materials for beer brewing. AX is divided into water-soluble arabinoxylan (WEAX) and waterinsoluble arabinoxylan (WUAX). In the mashing stage of beer production, WUAX in malt is degraded by arabinoxylanase to WEAX, which is further degraded to smaller molecules and retained in the final beer. The viscosity of WEAX is related to its molecular weight. WEAX with higher molecular weight and viscosity can increase viscosity and turbidity and reduce filtration speed of wort and beer; WEAX with moderate molecular weight and viscosity contributes to the foaming characteristics and foam stability, and promotes the taste and texture of a beer; WEAX with small molecular weight has the functions of anti-tumor and lowering blood pressure and is regarded as a prebiotic. Because WEAXs with different molecular weight and properties have different impacts on the beer brewing process and qualities of the final beer, it becomes more important to control the degradation of AX during the brewing process of a beer. Endo-1,4-β-xylanase (EC 3.2.1.8) is the most important AX degrading enzyme, which cleaves the β -xylosidic bond between two d-xylopyranosyl residues linked in β-(1,4). The study of enzymatic properties of endo-1,4-β-xylanase from wheat malt is very important for the rational formulation of the content and molecular weight of WEAX in wort and beer during the mashing procedure when using wheat malt as the main raw materials. OBJECTIVE In this article, our motivation is to study the enzymatic properties (including optimum pH and temperature, pH and temperature stability, the effect of inhibitors) of wheat malt endo-1,4-β-xylanase. METHODS In this article, we prepared crude enzyme according to the method of Guo with minor modifications. The endo-1,4-β-xylanase activity was determined according to the method of Biely in the previous report with minor modifications. The 0.5 mL crude enzyme sample was mixed with 0.5 mL 1 mg/mL 4-O-methyl-dglucurono- d-xylan dyed with Remazol Brilliant Blue R (RBBR-Xylan) solution, intensively mixed, and incubated at 40 °C for exactly 90 min. The reaction was stopped by precipitation using 2 mL absolute ethanol, and the reaction mixture was stirred acutely and placed at room temperature for 30 min. Then, the mixture was mixed again and centrifuged at 6000 g for 10 min. The supernatant was collected and the absorbance was measured at 590 nm. Absolute ethanol and RBBR-Xylan were added to the control tubes first, and after the reaction was completed, the crude enzyme sample was added. One unit of endo-1,4-β-xylanase was defined as at pH 5.5 and 40 °C liberate 1 μmol xylose equivalents in 1 min per g dry wheat malt. RESULTS The results showed that the optimal activity of endo-1,4-β-xylanase was achieved at pH 5.5-6.0, and the enzyme was extremely stable at pH 4.5, 5.5 and 6.5 after incubation for 30, 50 and 60 min, respectively. The optimal temperature was 40-45 °C and the deactivation temperature was 75 °C. Endo-1,4-β-xylanase was stable at 20 °C and 40 °C; the stability was slightly decreased at 50 °C and rapidly decreased at 55 °C. The enzyme activity was mildly inhibited by K+, Na+, and Pb2+, moderately inhibited by Ca2+, Mg2+ and Mn2+ and severely inhibited by Cu2+, Ag+ and EDTA. CONCLUSION We have got the enzymatic properties of endo-1,4-β-xylanase from wheat malt, so during wort mashing, we could apply this research result to carry out the rational formulation of the content and molecular weight of WEAX in wort and beer during the mashing procedure when using wheat malt as the main raw materials. Expected to solve the technical problems such as high viscosity, slow filtration speed and so on, but also highlight the typical flavors of WEAX such as rich and persistent foam and mellow texture during the brewing process of a beer.
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Affiliation(s)
- Zhaojun Peng
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, Shandong Province, China
| | - Yuhong Jin
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, Shandong Province, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, Shandong Province, China
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The effect of an oligosaccharide reducing-end xylanase, BhRex8A, on the synergistic degradation of xylan backbones by an optimised xylanolytic enzyme cocktail. Enzyme Microb Technol 2019; 122:74-81. [DOI: 10.1016/j.enzmictec.2018.12.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 12/14/2018] [Accepted: 12/18/2018] [Indexed: 12/19/2022]
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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]
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Anderson C, Simsek S. Mechanical profiles and topographical properties of films made from alkaline extracted arabinoxylans from wheat bran, maize bran, or dried distillers grain. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.02.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lorenzo M, Pinedo ML, Equiza MA, Fernández PV, Ciancia M, Ganem DG, Tognetti JA. Changes in apoplastic peroxidase activity and cell wall composition are associated with cold-induced morpho-anatomical plasticity of wheat leaves. PLANT BIOLOGY (STUTTGART, GERMANY) 2019; 21 Suppl 1:84-94. [PMID: 29444373 DOI: 10.1111/plb.12709] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Accepted: 02/09/2018] [Indexed: 06/08/2023]
Abstract
Temperate grasses, such as wheat, become compact plants with small thick leaves after exposure to low temperature. These responses are associated with cold hardiness, but their underlying mechanisms remain largely unknown. Here we analyse the effects of low temperature on leaf morpho-anatomical structure, cell wall composition and activity of extracellular peroxidases, which play key roles in cell elongation and cell wall thickening, in two wheat cultivars with contrasting cold-hardening ability. A combined microscopy and biochemical approach was applied to study actively growing leaves of winter (ProINTA-Pincén) and spring (Buck-Patacón) wheat developed under constant warm (25 °C) or cool (5 °C) temperature. Cold-grown plants had shorter leaves but longer inter-stomatal epidermal cells than warm-grown plants. They had thicker walls in metaxylem vessels and mestome sheath cells, paralleled with accumulation of wall components, predominantly hemicellulose. These effects were more pronounced in the winter cultivar (Pincén). Cold also induced a sharp decrease in apoplastic peroxidase activity within the leaf elongating zone of Pincén, and a three-fold increase in the distal mature zone of the leaf. This was consistent with the enhanced cell length and thicker cell walls in this cultivar at 5 °C. The different response to low temperature of apoplastic peroxidase activity and hemicellulose between leaf zones and cultivar types suggests they might play a central role in the development of cold-induced compact morphology and cold hardening. New insights are presented on the potential temperature-driven role of peroxidases and hemicellulose in cell wall dynamics of grasses.
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Affiliation(s)
- M Lorenzo
- INTA, Unidad Integrada Balcarce, Balcarce, Buenos Aires, Argentina
| | - M L Pinedo
- Instituto de Investigaciones Biológicas, Universidad Nacional de Mar del Plata-CONICET, Mar del Plata, Buenos Aires, Argentina
| | - M A Equiza
- Department of Renewable Resources, University of Alberta, Edmonton, Canada
| | - P V Fernández
- Cátedra de Química de Biomoléculas, Departamento de Biología Aplicada y Alimentos, Facultad de Agronomía, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
- CIHIDECAR-CONICET, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
- Research Member of the National Research Council of Argentina (CONICET), Ciudad Autónoma de Buenos Aires, Argentina
| | - M Ciancia
- Cátedra de Química de Biomoléculas, Departamento de Biología Aplicada y Alimentos, Facultad de Agronomía, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
- CIHIDECAR-CONICET, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
- Research Member of the National Research Council of Argentina (CONICET), Ciudad Autónoma de Buenos Aires, Argentina
| | - D G Ganem
- Laboratorio de Fisiología Vegetal, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Buenos Aires, Argentina
| | - J A Tognetti
- Laboratorio de Fisiología Vegetal, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), La Plata, Buenos Aires, Argentina
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Mendis M, Leclerc E, Simsek S. Arabinoxylan hydrolyzates as immunomodulators in Caco-2 and HT-29 colon cancer cell lines. Food Funct 2018; 8:220-231. [PMID: 27966731 DOI: 10.1039/c6fo00866f] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The use of plant derived polysaccharides as health promoters has gained immense interest in the past few years. Arabinoxylan (AX) is the predominant non-starch polysaccharide in cereals and grasses including wheat. The current research aimed to investigate the structure-function relationship of arabinoxylan hydrolyzates (AXH), obtained by the enzymatic hydrolysis of AX using xylanase and arabinofuranosidase as immunomodulators in two colon cancer cell lines: Caco-2 and HT-29. Fine structural details had a strong correlation with the immunological properties of the wheat AXH. As a general trend, as the presence of arabinose substitution increased in the AXH, the production of proinflammatory cytokines, IL-8 and TNF-α, decreased in both cell lines. Thus, AXH with a higher degree of arabinose substitution might be better adept in lowering inflammation in colon cancer cells.
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Affiliation(s)
- Mihiri Mendis
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, USA.
| | - Estelle Leclerc
- North Dakota State University, Department of Pharmaceutical Sciences, College of Health Professions, Fargo, ND, USA
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, USA.
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Sharma D, Garlapat VK, Goel G. Bioprocessing of wheat bran for the production of lignocellulolytic enzyme cocktail by Cotylidia pannosa under submerged conditions. Bioengineered 2017; 7:88-97. [PMID: 26941214 DOI: 10.1080/21655979.2016.1160190] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Abstract
Characterization and production of efficient lignocellulytic enzyme cocktails for biomass conversion is the need for biofuel industry. The present investigation reports the modeling and optimization studies of lignocellulolytic enzyme cocktail production by Cotylidia pannosa under submerged conditions. The predominant enzyme activities of cellulase, xylanase and laccase were produced in the cocktail through submerged conditions using wheat bran as a substrate. A central composite design approach was utilized to model the production process using temperature, pH, incubation time and agitation as input variables with the goal of optimizing the output variables namely cellulase, xylanase and laccase activities. The effect of individual, square and interaction terms on cellulase, xylanase and laccase activities were depicted through the non-linear regression equations with significant R(2) and P-values. An optimized value of 20 U/ml, 17 U/ml and 13 U/ml of cellulase, xylanase and laccase activities, respectively, were obtained with a media pH of 5.0 in 77 h at 31C, 140 rpm using wheatbran as a substrate. Overall, the present study introduces a fungal strain, capable of producing lignocellulolytic enzyme cocktail for subsequent applications in biofuel industry.
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Affiliation(s)
- Deepika Sharma
- a Department of Biotechnology and Bioinformatics , Jaypee University of Information Technology , Waknaghat , India
| | - Vijay Kumar Garlapat
- a Department of Biotechnology and Bioinformatics , Jaypee University of Information Technology , Waknaghat , India
| | - Gunjan Goel
- a Department of Biotechnology and Bioinformatics , Jaypee University of Information Technology , Waknaghat , India
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Mendis M, Leclerc E, Simsek S. Arabinoxylan hydrolyzates as immunomodulators in lipopolysaccharide-induced RAW264.7 macrophages. Food Funct 2016; 7:3039-45. [DOI: 10.1039/c6fo00500d] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The immunomodulatory effects of arabinoxylan (AX) have been demonstrated before. However, these effects could be structure driven. Thus, we indicate the relationship between fine structural details and immunomodulatory properties of AX.
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Affiliation(s)
- Mihiri Mendis
- North Dakota State University
- Department of Plant Sciences
- Cereal Science Graduate Program
- Fargo
- USA
| | - Estelle Leclerc
- North Dakota State University
- Department of Pharmaceutical Sciences
- College of Health Professions
- Fargo
- USA
| | - Senay Simsek
- North Dakota State University
- Department of Plant Sciences
- Cereal Science Graduate Program
- Fargo
- USA
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