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
|
Yong WCM, Devi A, Lin TF, Chappell HF. First principles modelling of the ion binding capacity of finger millet. NPJ Sci Food 2024; 8:28. [PMID: 38744951 PMCID: PMC11094100 DOI: 10.1038/s41538-024-00270-1] [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: 05/22/2023] [Accepted: 04/30/2024] [Indexed: 05/16/2024] Open
Abstract
Finger millet, a cereal grain widely consumed in India and Africa, has gained more attention in recent years due to its high dietary fibre (arabinoxylan) and trace mineral content, and its climate resilience. The aim of this study was to understand the interactions between potassium (K+), calcium (Ca2+) and zinc (Zn2+) ions and the arabinoxylan structure and determine its ion-binding capacity. Three variations of a proposed model of the arabinoxylan structure were constructed and first principles Density Functional Theory calculations were carried out to determine the cation-binding capacity of the arabinoxylan complexes. Zn2+-arabinoxylan complexes were highly unstable and thermodynamically unfavourable in all three models. Ca2+ and K+ ions, however, form thermodynamically stable complexes, particularly involving two glucuronic acid residues as a binding pocket. Glucuronic acid residues are found to play a key role in stabilising the cation-arabinoxylan complex, and steric effects are more important to the stability than charge density. Our results highlight the most important structural features of the millet fibre regarding ion-storage capacity, and provide valuable preliminary data for confirmatory experimental studies and for the planning of clinical trials where the bioavailability of bound ions following digestion may be tested.
Collapse
Affiliation(s)
| | - Apramita Devi
- Department of Viticulture and Enology, University of California, Davis, CA, USA
- Department of Environmental Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Tsair-Fuh Lin
- Department of Environmental Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Helen F Chappell
- School of Food Science and Nutrition, University of Leeds, Leeds, UK.
| |
Collapse
|
3
|
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
|
4
|
Fang W, Jin M, Qi W, Kong C, Song G, Peng W, Wang Y. Caffeic acid combined with arabinoxylan or β-glucan attenuates diet-induced obesity in mice via modulation of gut microbiota and metabolites. Int J Biol Macromol 2024; 268:131683. [PMID: 38649076 DOI: 10.1016/j.ijbiomac.2024.131683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 04/14/2024] [Accepted: 04/16/2024] [Indexed: 04/25/2024]
Abstract
Polyphenols and dietary fibers in whole grains are important bioactive compounds to reduce risks for obesity. However, whether the combination of the two components exhibits a stronger anti-obesity effect remains unclear. Caffeic acid is a major phenolic acid in cereals, and arabinoxylan and β-glucan are biological macromolecules with numerous health benefits. Here, we investigated the effect of caffeic acid combined with arabinoxylan or β-glucan on glucose and lipid metabolism, gut microbiota, and metabolites in mice fed a high-fat diet (HFD). Caffeic acid combined with arabinoxylan or β-glucan significantly reduced the body weight, blood glucose, and serum free fatty acid concentrations. Caffeic acid combined with β-glucan effectively decreased serum total cholesterol levels and hepatic lipid accumulation, modulated oxidative and inflammatory stress, and improved gut barrier function. Compared with arabinoxylan, β-glucan, and caffeic acid alone, caffeic acid combined with arabinoxylan or β-glucan exhibited a better capacity to modulate gut microbiota, including increased microbial diversity, reduced Firmicutes/Bacteroidetes ratio, and increased abundance of beneficial bacteria such as Bifidobacterium. Furthermore, caffeic acid combined with β-glucan reversed HFD-induced changes in microbiota-derived metabolites involving tryptophan, purine, and bile acid metabolism. Thus, caffeic acid and β-glucan had a synergistic anti-obesity effect by regulating specific gut microbiota and metabolites.
Collapse
Affiliation(s)
- Wei Fang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Mingyu Jin
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Wentao Qi
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Chunli Kong
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Ge Song
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Wenting Peng
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yong Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| |
Collapse
|
5
|
Khan J, Gul P, Rashid MT, Li Q, Liu K. Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation. Nutrients 2024; 16:1047. [PMID: 38613080 PMCID: PMC11013088 DOI: 10.3390/nu16071047] [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: 02/23/2024] [Revised: 03/28/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.
Collapse
Affiliation(s)
- Jabir Khan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Palwasha Gul
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
6
|
Rudjito RC, Jiménez-Quero A, Muñoz MDCC, Kuil T, Olsson L, Stringer MA, Krogh KBRM, Eklöf J, Vilaplana F. Arabinoxylan source and xylanase specificity influence the production of oligosaccharides with prebiotic potential. Carbohydr Polym 2023; 320:121233. [PMID: 37659797 DOI: 10.1016/j.carbpol.2023.121233] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/13/2023] [Accepted: 07/22/2023] [Indexed: 09/04/2023]
Abstract
Cereal arabinoxylans (AXs) are complex polysaccharides in terms of their pattern of arabinose and ferulic acid substitutions, which influence their properties in structural and nutritional applications. We have evaluated the influence of the molecular structure of three AXs from wheat and rye with distinct substitutions on the activity of β-xylanases from different glycosyl hydrolase families (GH 5_34, 8, 10 and 11). The arabinose and ferulic acid substitutions influence the accessibility of the xylanases, resulting in specific profiles of arabinoxylan-oligosaccharides (AXOS). The GH10 xylanase from Aspergillus aculeatus (AcXyn10A) and GH11 from Thermomyces lanuginosus (TlXyn11) showed the highest activity, producing larger amounts of small oligosaccharides in shorter time. The GH8 xylanase from Bacillus sp. (BXyn8) produced linear xylooligosaccharides and was most restricted by arabinose substitution, whereas GH5_34 from Gonapodya prolifera (GpXyn5_34) required arabinose substitution and produced longer (A)XOS substituted on the reducing end. The complementary substrate specificity of BXyn8 and GpXyn5_34 revealed how arabinoses were distributed along the xylan backbones. This study demonstrates that AX source and xylanase specificity influence the production of oligosaccharides with specific structures, which in turn impacts the growth of specific bacteria (Bacteroides ovatus and Bifidobacterium adolescentis) and the production of beneficial metabolites (short-chain fatty acids).
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.
| | - Amparo Jiménez-Quero
- Division of Glycoscience, Department of Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden.
| | - Maria Del Carmen Casado Muñoz
- Division of Glycoscience, Department of Chemistry, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91 Stockholm, Sweden.
| | - Teun Kuil
- Department of Industrial Biotechnology, 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
|
7
|
Petermann M, Dianteill L, Zeidi A, Vaha Ouloassekpa R, Budisavljevic P, Le Men C, Montanier C, Roblin P, Cabane B, Schweins R, Dumon C, Bouchoux A. Arabinoxylan in Water through SANS: Single-Chain Conformation, Chain Overlap, and Clustering. Biomacromolecules 2023; 24:3619-3628. [PMID: 37526635 DOI: 10.1021/acs.biomac.3c00374] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Abstract
Using small-angle neutron scattering (SANS), we examine the structure and conformational behavior of wheat arabinoxylan (AX) prepared at various concentrations in a sodium phosphate aqueous buffer. As for another major hemicellulose, xyloglucan, we observe a small number of large clusters surrounded by AX chains that behave exactly as a polymer in good solvent with a Flory exponent ν = 0.588. The fit of the data at high q-values to a standard worm-like chain model gives the persistence length lp = 45 Å and cross section of the chains 2Rc = 11-12 Å. In addition, using a dedicated modeling approach, we extract from the SANS data at the intermediate q-range the correlation length ξ of the solutions in the semidilute regime. The decay of ξ with concentration follows a scaling law that further confirms the self-avoiding statistical behavior of the AX chains. This first comprehensive study about the properties of water-soluble AX at different length scales may help in the development of products and processes involving AX as a substitute for fossil carbon molecules.
Collapse
Affiliation(s)
- Maike Petermann
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Lucie Dianteill
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Amal Zeidi
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | - Claude Le Men
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Cédric Montanier
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Pierre Roblin
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, 31062 Toulouse, France
| | | | - Ralf Schweins
- Institut Laue-Langevin, DS/LSS, 71 Avenue des Martyrs, CS-20156, 38042 Grenoble, France
| | - Claire Dumon
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| |
Collapse
|
8
|
Luo D, Li X, Geng M, Zhang Y, Lan H, Li J, Qi C, Bai Z, Huang J. Effect of Arabinoxylan from Wastewater Generated during Vital Wheat Gluten Production on Liver Metabolism in Type 2 Diabetic Mice. Foods 2023; 12:2640. [PMID: 37509732 PMCID: PMC10378226 DOI: 10.3390/foods12142640] [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: 05/27/2023] [Revised: 07/02/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
Arabinoxylan (AX) is a dietary fiber that has been proven to have a significant antidiabetic effect. Liver metabolic disorders frequently coincide with the development of type 2 diabetes, but research on the hepatoprotective effects of AX in type 2 diabetic mice is lacking. As AX is abundant in the wastewater produced during vital wheat gluten protein production, this study used it as a raw material to evaluate its protective effect on liver function. The study employed an AX intervention in type 2 diabetic mice induced by a high-fat diet combined with streptozotocin and collected serum and liver tissue samples after 4 weeks. Serum and liver function indicators were measured using an automatic biochemistry analysis apparatus, and liver fat accumulation was observed using oil red O staining. Nontargeted metabolomics analysis of liver tissues was conducted using UHPLC-MS/MS. The results showed that AX significantly improved liver function indicators and histopathological damage, and regulated liver metabolic disorders by improving the differential metabolites of pantothenate and CoA biosynthesis, as well as purine metabolism. This study demonstrated that AX may exert a significant hepatoprotective effect by regulating metabolic disorders.
Collapse
Affiliation(s)
- Denglin Luo
- Food and Pharmacy College, Xuchang University, Xuchang 461000, China
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Xingguo Li
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Mengyuan Geng
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Yunhui Zhang
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Honglin Lan
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Jiale Li
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Caili Qi
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Zhouya Bai
- Henan Engineering Research Center of Food Material, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang 461000, China
| |
Collapse
|
9
|
Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
|
10
|
Costa JR, Pereira MJ, Pedrosa SS, Gullón B, de Carvalho NM, Pintado ME, Madureira AR. Sugarcane Straw as a Source of Arabinoxylans: Optimization and Economic Viability of a Two-Step Alkaline Extraction. Foods 2023; 12:2280. [PMID: 37372491 DOI: 10.3390/foods12122280] [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: 05/10/2023] [Revised: 06/01/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
Sugarcane processing produces a significant amount of byproducts in the form of straw and bagasse, which are rich in cellulose, hemicellulose, and lignin. This work aims to provide a valorization approach to sugarcane straw by optimizing a two-step alkaline extraction of arabinoxylans by a response surface methodology to evaluate a potential industrial-scale production. Sugarcane straws were delignified using an alkaline-sulfite pretreatment, followed by alkaline extraction and precipitation of arabinoxylan, a two-step process optimized using a response surface methodology. A KOH concentration of (2.93-17.1%) and temperature (18.8-61.2 °C) were chosen as independent variables, and the arabinoxylan yield (%) as a response variable. The model application shows that KOH concentration, temperature, and the interaction between both independent variables are significant in extracting arabinoxylans from straw. The best-performing condition was further characterized by FTIR, DSC, and chemical and molecular weight evaluation. The straws arabinoxylans presented high purities levels, ca. 69.93%, and an average molecular weight of 231 kDa. The overall estimated production cost of arabinoxylan from straw was 0.239 €/g arabinoxylan. This work demonstrates a two-step alkaline extraction of the arabinoxylans method, as well as their chemical characterization and economic viability analysis, that can be used as a model for industrial scale-up production.
Collapse
Affiliation(s)
- Joana R Costa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Maria J Pereira
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Sílvia S Pedrosa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Beatriz Gullón
- Departamento de Enxeñaría Química, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - Nelson M de Carvalho
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela E Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Raquel Madureira
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho 1327, 4169-005 Porto, Portugal
| |
Collapse
|
11
|
Song Z, Xiong X, Huang G. Ultrasound-assisted extraction and characteristics of maize polysaccharides from different sites. ULTRASONICS SONOCHEMISTRY 2023; 95:106416. [PMID: 37094477 PMCID: PMC10160789 DOI: 10.1016/j.ultsonch.2023.106416] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/08/2023] [Accepted: 04/18/2023] [Indexed: 05/03/2023]
Abstract
Antitumor, antioxidant, hypoglycemic, and immunomodulatory properties are all exhibited by maize polysaccharides. With the increasing sophistication of maize polysaccharide extraction methods, enzymatic method is no longer limited to a single enzyme to extract polysaccharides, and is more often used in combination with ultrasound or microwave, or combination with different enzymes. Ultrasound has a good cell wall-breaking effect, making it easier to dislodge lignin and hemicellulose from the cellulose surface of the maize husk. The "water extraction and alcohol precipitation" method is the simplest but most resource- and time-consuming process. However, the "ultrasound-assisted extraction" and "microwave-assisted extraction" methods not only compensate for the shortcoming, but also increase the extraction rate. Herein, the preparation, structural analysis, and activities of maize polysaccharides were analyzed and discussed.
Collapse
Affiliation(s)
- Zongyan Song
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing 401331, China
| | - Xiong Xiong
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing 401331, China
| | - Gangliang Huang
- Key Laboratory of Carbohydrate Science and Engineering, Chongqing Normal University, Chongqing 401331, China.
| |
Collapse
|
12
|
Xie H, Ying R, Tang Z, Wu C, Huang M. Effects of cereal grain cell wall composition and structure on starch digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185988 DOI: 10.1002/jsfa.12666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Wheat is an important food crop, and its characteristics vary depending on the region of cultivation; different environments have varying effects on the composition of the grains. We previously reported the effects of environmental factors on wheat grain cell wall composition and structure. METHODS The variations in the structure of aleurone cell walls between different wheat samples were examined to determine the effects of aleurone cell walls on grain starch digestion properties. Ten different varieties of wheat grains with different aleurone cell wall structure and composition constituted a simple research system used to study their effect on the starch digestion of bread. RESULTS The aleurone cell wall thickness ranged from 3.05 μm to 4.67 μm, and the arabinose to xylose ration of water-extractable arabinoxylan was 0.79-0.97. With the increase in arabinoxylans content or cell wall thickness, the total digestibility of starch within the bread decreased; this phenomenon may be related to the changes in the interaction between polysaccharides and starch granules in this process. CONCLUSION Our study showed that the wheat cell wall structure has a great impact on starch hydrolysis, indicating that the change in the digestibility of starch in flour and bread may be due to changes in the cell wall structure leading to different combinations, thus affecting digestibility. The present study showed that the cell wall combines the starch granules during the bread-making process; thus, the diffusion of enzymes through the cell wall was hindered. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Hui Xie
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Zhenxing Tang
- College of Culinary Art, Tourism College of Zhejiang, Hangzhou, Zhejiang, China, 311231
| | - Caie Wu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| |
Collapse
|
13
|
Wen C, Geervliet M, de Vries H, Fabà L, den Hil PJRV, Skovgaard K, Savelkoul HFJ, Schols HA, Wells JM, Tijhaar E, Smidt H. Agaricus subrufescens fermented rye affects the development of intestinal microbiota, local intestinal and innate immunity in suckling-to-nursery pigs. Anim Microbiome 2023; 5:24. [PMID: 37041617 PMCID: PMC10088699 DOI: 10.1186/s42523-023-00244-w] [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: 07/29/2022] [Accepted: 03/23/2023] [Indexed: 04/13/2023] Open
Abstract
BACKGROUND Agaricus subrufescens is considered as one of the most important culinary-medicinal mushrooms around the world. It has been widely suggested to be used for the development of functional food ingredients to promote human health ascribed to the various properties (e.g., anti-inflammatory, antioxidant, and immunomodulatory activities). In this context, the interest in A. subrufescens based feed ingredients as alternatives for antibiotics has also been fuelled during an era of reduced/banned antibiotics use. This study aimed to investigate the effects of a fermented feed additive -rye overgrown with mycelium (ROM) of A. subrufescens-on pig intestinal microbiota, mucosal gene expression and local and systemic immunity during early life. Piglets received ROM or a tap water placebo (Ctrl) perorally every other day from day 2 after birth until 2 weeks post-weaning. Eight animals per treatment were euthanized and dissected on days 27, 44 and 70. RESULTS The results showed ROM piglets had a lower inter-individual variation of faecal microbiota composition before weaning and a lower relative abundance of proteobacterial genera in jejunum (Undibacterium and Solobacterium) and caecum (Intestinibacter and Succinivibrionaceae_UCG_001) on day 70, as compared to Ctrl piglets. ROM supplementation also influenced gut mucosal gene expression in both ileum and caecum on day 44. In ileum, ROM pigs showed increased expression of TJP1/ZO1 but decreased expression of CLDN3, CLDN5 and MUC2 than Ctrl pigs. Genes involved in TLR signalling (e.g., TICAM2, IRAK4 and LY96) were more expressed but MYD88 and TOLLIP were less expressed in ROM pigs than Ctrl animals. NOS2 and HIF1A involved in redox signalling were either decreased or increased in ROM pigs, respectively. In caecum, differentially expressed genes between two groups were mainly shown as increased expression (e.g., MUC2, PDGFRB, TOLLIP, TNFAIP3 and MYD88) in ROM pigs. Moreover, ROM animals showed higher NK cell activation in blood and enhanced IL-10 production in ex vivo stimulated MLN cells before weaning. CONCLUSIONS Collectively, these results suggest that ROM supplementation in early life modulates gut microbiota and (local) immune system development. Consequently, ROM supplementation may contribute to improving health of pigs during the weaning transition period and reducing antibiotics use.
Collapse
Affiliation(s)
- Caifang Wen
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, The Netherlands
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Mirelle Geervliet
- Cell Biology and Immunology Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Hugo de Vries
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, The Netherlands
- Host-Microbe Interactomics Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Lluís Fabà
- Research and Development, Trouw Nutrition, Amersfoort, The Netherlands
| | - Petra J Roubos-van den Hil
- Research and Development, Trouw Nutrition, Amersfoort, The Netherlands
- DSM Food and Beverages - Fresh Dairy, Wageningen, The Netherlands
| | - Kerstin Skovgaard
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Huub F J Savelkoul
- Cell Biology and Immunology Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Jerry M Wells
- Host-Microbe Interactomics Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Edwin Tijhaar
- Cell Biology and Immunology Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Hauke Smidt
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, The Netherlands.
| |
Collapse
|
14
|
Alfredo Zambrano J, Thyagarajan A, Sardari RR, Olsson O. Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population. Food Chem 2023; 404:134687. [DOI: 10.1016/j.foodchem.2022.134687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 10/11/2022] [Accepted: 10/16/2022] [Indexed: 11/07/2022]
|
15
|
da Cruz Filho IJ, de Souza TP, dos Anjos Santos CÁ, de Morais Araújo MA, de Oliveira Moraes Miranda JF, de Oliveira Queirós ME, Filho DJNC, da Conceição Alves de Lima A, Marques DSC, do Carmo Alves de Lima M. Xylans extracted from branches and leaves of Protium puncticulatum: antioxidant, cytotoxic, immunomodulatory, anticoagulant, antitumor, prebiotic activities and their structural characterization. 3 Biotech 2023; 13:93. [PMID: 36845077 PMCID: PMC9944590 DOI: 10.1007/s13205-023-03506-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 01/31/2023] [Indexed: 02/23/2023] Open
Abstract
This work aimed to isolate and characterize xylans from branches and leaves of Protium puncticulatum, in addition to evaluating its in vitro biological and prebiotic potential. The results showed that the chemical structure of the obtained polysaccharides is similar being classified as homoxylans. The xylans presented an amorphous structure, in addition to being thermally stable and presenting a molecular weight close to 36 g/mol. With regard to biological activities, it was observed that xylans were able to promote low antioxidant activity (< 50%) in the different assays evaluated. The xylans also showed no toxicity against normal cells, in addition to being able to stimulate cells of the immune system and showing promise as anticoagulant agents. In addition to presenting promising antitumor activity in vitro. In assays of emulsifying activity, xylans were able to emulsify lipids in percentages below 50%. Regarding in vitro prebiotic activity, xylans were able to stimulate and promote the growth of different probiotics. Therefore, this study, in addition to being a pioneer, contributes to the application of these polysaccharides in the biomedical and food areas. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03506-1.
Collapse
Affiliation(s)
- Iranildo José da Cruz Filho
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, 50.670-420, Recife,, Pernambuco Brazil
| | - Thammyris Pires de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, 50.670-420, Recife,, Pernambuco Brazil
| | | | | | | | | | | | | | - Diego Santa Clara Marques
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, 50.670-420, Recife,, Pernambuco Brazil
| | - Maria do Carmo Alves de Lima
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, 50.670-420, Recife,, Pernambuco Brazil
| |
Collapse
|
16
|
Ying R, Zhou T, Xie H, Huang M. Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
|
17
|
Pieczywek PM, Chibrikov V, Zdunek A. In silico studies of plant primary cell walls - structure and mechanics. Biol Rev Camb Philos Soc 2023; 98:887-899. [PMID: 36692136 DOI: 10.1111/brv.12935] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 12/16/2022] [Accepted: 01/13/2023] [Indexed: 01/25/2023]
Abstract
Primary plant cell wall (PCW) is a highly organized network, its performance is dependent on cellulose, hemicellulose and pectic polysaccharides, their properties, interactions and assemblies. Their mutual relationships and functions in the cell wall can be better understood by means of conceptual models of their higher-order structures. Knowledge unified in the form of a conceptual model allows predictions to be made about the properties and behaviour of the system under study. Ongoing research in this field has resulted in a number of conceptual models of the cell wall. However, due to the currently limited research methods, the community of cell wall researchers have not reached a consensus favouring one model over another. Herein we present yet another research technique - numerical modelling - which is capable of resolving this issue. Even at the current stage of development of numerical techniques, due to their complexity, the in silico reconstruction of PCW remains a challenge for computational simulations. However, some difficulties have been overcome, thereby making it possible to produce advanced approximations of PCW structure and mechanics. This review summarizes the results concerning the simulation of polysaccharide interactions in PCW with regard to network fine structure, supramolecular properties and polysaccharide binding affinity. The in silico mechanical models presented herein incorporate certain physical and biomechanical aspects of cell wall architecture for the purposes of undertaking critical testing to bring about advances in our understanding of the mechanisms controlling cells and limiting cell wall expansion.
Collapse
Affiliation(s)
- Piotr Mariusz Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Vadym Chibrikov
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| |
Collapse
|
18
|
Li Z, Zhang H, He L, Hou Y, Che Y, Liu T, Xiong S, Zhang X, Luo S, Liu C, Chen T. Influence of structural features and feruloylation on fermentability and ability to modulate gut microbiota of arabinoxylan in in vitro fermentation. Front Microbiol 2023; 13:1113601. [PMID: 36713199 PMCID: PMC9874102 DOI: 10.3389/fmicb.2022.1113601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 12/28/2022] [Indexed: 01/12/2023] Open
Abstract
Introduction Arabinoxylan (AX) is a versatile polysaccharide that shows various effects in modulating gut microbiota and health. The influence of arabinoxylan carbohydrate structural feature and feruloylation on fermentability and the effect of modulation of gut microbiota of AX was not clear. Methods Arabinoxylans from rice bran and corn bran (RAX and CAX), and their deferulyolated counterpart dRAX and dCAX were fermented using an in vitro fermentation model. Structural information was determined based on monosaccharide composition. Gas production of fermentation products, SCFAs production, pH change, and microbiota change were measured. Results RAX and dRAX posessed lower A/X ratio compared with CAX and dCAX. The gas and total SCFAs production were lower in RAX and dRAX, and the butyrate production were higher in RAX and dRAX compared with CAX and dCAX. Butyrate production was lower at dRAX compared to RAX. On the other hand, butyrate production was higher in dCAX than in CAX. The microbiota shift were different for the four fibers. Discussion The AXs from rice have a higher A/X ratio than the AXs from maize, suggesting more branching and a more complex side chain. The structural difference was crucial for the difference in fermentation pattern. Different Bacteroides species are responsible for the utilization of rice AXs and corn AXs. Although feruloylation had a minor effect on the overall fermentation pattern, it significantly affected butyrate production and alpha diversity. dRAX promoted less butyrate than RAX, which is associated with a significantly lower amount of Faecalibacterium prausnitzi. dCAX promoted more butyrate than CAX, which may be associated with a lower amount of Bacteroides ovatus and a higher amount of Blautia in dCAX compared to CAX. The effects of feruloylation on the fermentation pattern and the resulted microbiota shift of AX varied depending on the carbohydrate structure.
Collapse
Affiliation(s)
- Zhongxia Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China,BYHEALTH Institute of Nutrition and Health, Guangzhou, China
| | - Huibin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Li He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yaqin Hou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yingjuan Che
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Tian Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Shaobai Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xuguang Zhang
- BYHEALTH Institute of Nutrition and Health, Guangzhou, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China,Chengmei Liu,
| | - Tingting Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China,*Correspondence: Tingting Chen,
| |
Collapse
|
19
|
Lee MH, Park J, Kim KH, Kim KM, Kang CS, Lee GE, Choi JY, Shon J, Ko JM, Choi C. Genome-Wide Association Study of Arabinoxylan Content from a 562 Hexaploid Wheat Collection. PLANTS (BASEL, SWITZERLAND) 2023; 12:184. [PMID: 36616313 PMCID: PMC9823421 DOI: 10.3390/plants12010184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
The selection of wheat varieties with high arabinoxylan (AX) levels could effectively improve the daily consumption of dietary fiber. However, studies on the selection of markers for AX levels are scarce. This study analyzed AX levels in 562 wheat genotypes collected from 46 countries using a GWAS with the BLINK model in the GAPIT3. Wheat genotypes were classified into eight subpopulations that exhibited high genetic differentiation based on 31,926 SNP loci. Eight candidate genes were identified, among which those encoding F-box domain-containing proteins, disease resistance protein RPM1, and bZIP transcription factor 29 highly correlated with AX levels. The AX level was higher in the adenine allele than in the guanine alleles of these genes in the wheat collection. In addition, the AX level was approximately 10% higher in 3 adenine combinations than 2 guanine, 1 adenine, and 3 guanine combinations in genotypes of three genes (F-box domain-containing proteins, RPM1, and bZIP transcription factor 29). The adenine allele, present in 97.46% of AX-95086356 SNP, exhibited a high correlation with AX levels following classification by country. Notably, the East Asian wheat genotypes contain high adenine alleles in three genes. These results highlight the potential of these three SNPs to serve as selectable markers for high AX content.
Collapse
|
20
|
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
|
21
|
Khorasaniha R, Olof H, Voisin A, Armstrong K, Wine E, Vasanthan T, Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
22
|
Zhu XF, Tao H, Wang HL, Xu XM. Impact of water soluble arabinoxylan on starch-gluten interactions in dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
23
|
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.
Collapse
|
24
|
Saini P, Islam M, Das R, Shekhar S, Sinha ASK, Prasad K. Wheat Bran as Potential Source of Dietary Fiber: Prospects and Challenges. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
25
|
|
26
|
Postprandial Glycemic and Insulinemic Response by a Brewer’s Spent Grain Extract-Based Food Supplement in Subjects with Slightly Impaired Glucose Tolerance: A Monocentric, Randomized, Cross-Over, Double-Blind, Placebo-Controlled Clinical Trial. Nutrients 2022; 14:nu14193916. [PMID: 36235569 PMCID: PMC9572698 DOI: 10.3390/nu14193916] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/24/2022] Open
Abstract
Dietary fiber exerts beneficial effects on human health reducing the risk factors of metabolic related diseases such as hyperglycemia, insulin resistance, and hypercholesterolemia. The aim of this study is to demonstrate the efficacy of a food supplement based on brewer’s spent grain (BSG) extract in the reduction of postprandial glycemia and insulinemia in normoglycemic subjects. BSG was chemically characterized, revealing the presence of resistant starch (14.64 g/100 g), arabinoxylans (7.50 g/100 g), β-glucans (1.92 g/100 g) and other soluble fibers (6.43 g/100 g), and bioaccessible ferulic acid (91.3 mg/100 g). For the clinical study, 40 normoglycemic subjects were randomized into two groups, 1 and 2 (n = 20), for a cross-over clinical design and received either BSG extract-based food supplement or placebo. Postprandial blood glucose values were significantly lower than corresponding values in the placebo group after 90 and 120 min, while at the baseline and in the first 60 min, the two glycemic curves overlapped substantially. This improved clinical outcome was corroborated by significant reductions in postprandial insulinemia. None of the subjects reported adverse effects. This study showed that the tested BSG extract-based food supplement improves glucose metabolism and insulinemic response in normoglycemic subjects with at most a mild insulin resistance.
Collapse
|
27
|
Tian M, Pak S, Ma C, Ma L, Rengasamy KRR, Xiao J, Hu X, Li D, Chen F. Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods. Crit Rev Food Sci Nutr 2022; 64:928-942. [PMID: 36004568 DOI: 10.1080/10408398.2022.2110565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases.
Collapse
Affiliation(s)
- Meiling Tian
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - SolJu Pak
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Chen Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Kannan R R Rengasamy
- Laboratory of Natural Products and Medicinal Chemistry (LNPMC), Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India, Sovenga, South Africa
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Daotong Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Health Science Center, Department of Anatomy, Histology and Embryology, Peking University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| |
Collapse
|
28
|
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]
|
29
|
Luo S, He L, Zhang H, Li Z, Liu C, Chen T. Arabinoxylan from rice bran protects mice against high-fat diet-induced obesity and metabolic inflammation by modulating gut microbiota and short-chain fatty acids. Food Funct 2022; 13:7707-7719. [PMID: 35758533 DOI: 10.1039/d2fo00569g] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Rice bran is an important by-product of the milling industry. Arabinoxylan extracted from rice bran (RAX) is available in large quantities and is structurally different from other arabinoxylans from cereals. The anti-obesity effects of RAX and the role of microbiota have not been studied. In this work, we investigated the beneficial effects of RAX in C57BL/6J mice fed a high-fat diet (HFD). We found that supplementation of RAX significantly ameliorated HFD-induced obesity. RAX decreased HFD induced lipid accumulation and regulated genes related to hepatic fatty acid metabolism. Regulated lipid metabolism is associated with reduced systemic inflammation as indicated by TNF-α and IL-6. RAX normalized the gut microbiota and its major metabolites short-chain fatty acids (SCFAs). RAX restored the alpha diversity of the gut microbiota and increased the relative abundance of anti-inflammatory bacteria including Bifidobacterium and Akkermansia. RAX decreased pro-inflammatory bacteria including Anaerotruncus, Helicobacter, Coprococcus, and Desulfovibrio. Our results suggest that systemic inflammation bridges to the gut microbiota through LPS and SCFAs. RAX modulates the gut microbiota and SCFA production in the large intestine, thereby reducing systemic inflammation and ameliorating obesity. In brief, RAX prevented obesity through a mechanism related to the modulation of the microbiota and its metabolites.
Collapse
Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi, 330047, China.
| | - Li He
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi, 330047, China.
| | - Huibin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi, 330047, China.
| | - Zhongxia Li
- BYHEALTH Institute of Nutrition & Health, Guangzhou 510663, China.,Department of Cardiology, Sun Yat-sen Memorial Hospital, Sun Yat-sen University, Guangzhou, 510120, China
| | - Chengmei Liu
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi, 330047, China.
| | - Tingting Chen
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi, 330047, China.
| |
Collapse
|
30
|
Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4015886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Bagasse is a byproduct generated during the process of making the traditional Andean drink named “chicha de jora” in Peru, which is a potential source for the extraction of ferulated arabinoxylan (FAX). The aim of this study was to extract and characterize the FAX from bagasse and determine its antioxidant and antihyperglycemic capacity in vitro. As a result, FAX of molecular weight ≥3.5 kDa presented moisture content, pH, total ash, proteins, and total phenolic content with values of 8.00%, 5.81, 2.68%, 3.78%, and 5.72 mg EAG/g, respectively. Thin-layer chromatography identified the monosaccharides L-arabinose and D-xylose. HPLC-MS/MS analysis of FAX confirmed the presence of methyl-pentofuranosides or methyl-pentopyranosides. The FT-IR spectrum presented characteristic bands of FAX. The FAX showed antioxidant capacity determined by the DPPH assay (IC50 = 6.59 mg/mL and TEAC = 7.7844 μmol/g sample), ABTS (IC50 = 6.50 mg/mL and TEAC 35.34 μmol/g sample), and FRAP (14.08 μmol AA/g and 36.63 μmol FeSO4/g). On the other hand, FAX showed glucose adsorption capacity, inhibition of glucose diffusion, and inhibition of the enzyme α-amylase (IC50 = 4.73 mg/mL). The results showed that the FAX extracted from the bagasse generated during the production of the “chicha de jora” has in vitro antioxidant and antihyperglycemic capacity.
Collapse
|
31
|
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.
Collapse
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
| |
Collapse
|
32
|
Abstract
Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals. Among all the cereals generally consumed by human beings, rye grains are characterized by the presence of the highest content of fiber. They are also a rich source of many phytochemical compounds, which are mainly distributed in the outer parts of the grain. This review focuses on the current knowledge regarding the characteristics of rye bran and wholemeal rye flour, as well as their applications in the production of both food and nonfood products. Previous studies have shown that the physicochemical properties of ground rye products are determined by the type of milling technique used to grind the grains. In addition, the essential biologically active compounds found in rye grains were isolated and characterized. Subsequently, the possibility of incorporating wholemeal rye flour, rye bran, and other compounds extracted from rye bran into different industrial products is discussed.
Collapse
|
33
|
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
|
34
|
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
|
35
|
Wang J, Bai J, Wang Y, Zhang K, Li Y, Qian H, Zhang H, Wang L. Feruloylated arabinoxylan from wheat bran inhibited M1-macrophage activation and enhanced M2-macrophage polarization. Int J Biol Macromol 2022; 194:993-1001. [PMID: 34848238 DOI: 10.1016/j.ijbiomac.2021.11.158] [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: 06/09/2021] [Revised: 11/16/2021] [Accepted: 11/23/2021] [Indexed: 11/05/2022]
Abstract
The effects of feruloylated arabinoxylan (AX) on typically activated inflammatory macrophages (M1) and alternatively anti-inflammatory macrophages (M2) and its possible mechanisms were investigated. The results revealed that feruloylated AX was composed of 37.63% arabinose and 52.23% xylose, with a weight-average molecular weight of 1.1374 × 104 Da, and bound ferulic acid content of 10.84 mg/g. Besides, feruloylated AX (50-1000 μg/mL) markedly downregulated the mRNA expressions of NO, IL-1β, TNF-α, IL-6, and IL-23a, and reduced the phosphorylation levels of p38, ERK, and JNK in M1. In contrast, the mRNA expressions of Arg-1, Mrc-1, and CCL22 were significantly upregulated by feruloylated AX (50-1000 μg/mL), and the phosphorylation level of AKT was significantly increased in M2. Overall, our results indicated that feruloylated AX could have an inhibitory or a promoting effect on already activated macrophages, and MAPK or PI3K signaling pathways might be involved in this regulation.
Collapse
Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Junying Bai
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yu Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kuiliang Zhang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Hui Zhang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
| |
Collapse
|
36
|
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
|
37
|
|
38
|
Effect of drying method and process conditions on physicochemical and rheological properties of arabinoxylans extracted from corn-lime-cooking-liquor on a pilot plant scale. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
39
|
Demuth T, Edwards V, Bircher L, Lacroix C, Nyström L, Geirnaert A. In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion. Front Nutr 2021; 8:707763. [PMID: 34513901 PMCID: PMC8424098 DOI: 10.3389/fnut.2021.707763] [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: 05/10/2021] [Accepted: 07/28/2021] [Indexed: 12/13/2022] Open
Abstract
Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties. Arabinoxylan fermentation by the gut microbiota depends on the structural architecture of AX, which can be modified during food processing and consequently affect its prebiotic potential, but it is little investigated. Therefore, the aim of this study was to evaluate the effects of naturally occurring and processing-induced structural alterations of the soluble AX of wheat bran and rye flour on the in vitro human colon fermentation. It was found that fermentation behavior is strongly linked to the AX fine structure and their processing-induced modifications. The short-chain fatty acid (SCFA) metabolism, acidification kinetics, bacterial growth, and bacterial composition revealed that wheat bran AX (WBAX) was fermented faster than rye flour AX. Increased levels of bound phenolic acids resulting from processing were identified as the inhibiting factor for AX fermentation kinetics. Bacterial genera promoted by AX varied between AX source and processing type, but also between microbiota. Extruded WBAX promoted butyrate production and growth of butyrate-producing Faecalibacterium in the butyrogenic microbiota while it did not enhance fermentation and inhibited the growth of Prevotella in the propiogenic microbiota. We anticipate that the findings of this study are a starting point for further investigation on the impact of processing-induced changes on the prebiotic potential of dietary fibers prior to human studies.
Collapse
Affiliation(s)
- Teresa Demuth
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Veronica Edwards
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Lea Bircher
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Annelies Geirnaert
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| |
Collapse
|
40
|
Yadav MP, Kaur A, Singh B, Simon S, Kaur N, Powell M, Sarker M. Extraction and characterization of lipids and phenolic compounds from the brans of different wheat varieties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106734] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
41
|
Cai D, Bian Y, Wu S, Ding K. Conformation-Controlled Hydrogen-Bond-Mediated Aglycone Delivery Method for α-Xylosylation. J Org Chem 2021; 86:9945-9960. [PMID: 34292734 DOI: 10.1021/acs.joc.1c00187] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
α-Xylosylated glycans and xylosyl derivatives are biomedically important molecules which show numerous bioactivities against infection, cancer, inflammation, and so on. Lacking an efficient α-xylosylation method, the synthesis of α-xyloside-containing molecules was full of challenges. Herein, a robust method is presented for selective α-xylosylation via combination of a rare conformation-controlled strategy and the hydrogen-bond-mediated aglycone delivery method. Various native branched α-xyloside structures necessitate an orthogonally protected xyloside, and a three-pot preparation method of the xylosyl donor was developed for this novel α-xylosylation method, which was further applied in the first synthesis of the side chain N of xyloglucan. This work provides an efficient α-xylosylation method which would make various α-xyloside structures achievable. The conformation-controlled strategy also has important reference to the chemistry of five-carbon pyranose.
Collapse
Affiliation(s)
- Deqin Cai
- University of Chinese Academy of Sciences, Beijing 100049, China.,Glycochemistry and Glycobiology Lab, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Ya Bian
- Glycochemistry and Glycobiology Lab, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China.,Interdisciplinary Science Research Institute, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Shengjie Wu
- University of Chinese Academy of Sciences, Beijing 100049, China.,Glycochemistry and Glycobiology Lab, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| | - Kan Ding
- University of Chinese Academy of Sciences, Beijing 100049, China.,Glycochemistry and Glycobiology Lab, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
| |
Collapse
|
42
|
Zhao S, Dien BS, Lindemann SR, Chen MH. Controlling autohydrolysis conditions to produce xylan-derived fibers that modulate gut microbiota responses and metabolic outputs. Carbohydr Polym 2021; 271:118418. [PMID: 34364559 DOI: 10.1016/j.carbpol.2021.118418] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 07/06/2021] [Accepted: 07/06/2021] [Indexed: 11/24/2022]
Abstract
Autohydrolysis is used for producing xylan-derived oligosaccharides from lignocellulosic biomass. Although numerous studies report optimized autohydrolysis conditions for various plants, few of these studies correlate process parameters with the resulting structural properties to their impact on intestinal bacterial communities. Thus, to further clarify these relationships, beechwood xylan (BWX)-derived substrates, processed under five conditions, were fermented in vitro by human gut microbiota. Autohydrolysis reduced the mean molecular size and substitutions of BWX. Distinct fermentation kinetics were observed with differing processing of BWX substrates, which correlated with impacts on community species evenness. The relative abundances of Bacteroides, Fusicatenibacter, Bifidobacterium, and Megasphaera within the fermentations varied with processing conditions. While the total short-chain fatty acid concentrations were the same among the treatments, processing conditions varied the extent of propionate and butyrate generation. Autolysis parameters may be an important tool for optimizing beneficial effects of xylan-derived fibers on human gut microbiota structure and function.
Collapse
Affiliation(s)
- Sainan Zhao
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Block N1.2, 62 Nanyang Drive, Singapore 637459, Singapore
| | - Bruce S Dien
- USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Bioenergy Research Unit, 1815 North University Street, Peoria, IL 61604, USA
| | - Stephen R Lindemann
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States; Department of Nutrition Science, Purdue University, 700 W. State Street, West Lafayette, IN 47907, United States
| | - Ming-Hsu Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Block N1.2, 62 Nanyang Drive, Singapore 637459, Singapore.
| |
Collapse
|
43
|
In Vitro Fecal Fermentation Patterns of Arabinoxylan from Rice Bran on Fecal Microbiota from Normal-Weight and Overweight/Obese Subjects. Nutrients 2021; 13:nu13062052. [PMID: 34203983 PMCID: PMC8232586 DOI: 10.3390/nu13062052] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/01/2021] [Accepted: 06/10/2021] [Indexed: 01/01/2023] Open
Abstract
Arabinoxylan (AX) is a structural polysaccharide found in wheat, rice and other cereal grains. Diets high in AX-containing fiber may promote gut health in obesity through prebiotic function. Thus, the impact of soluble AX isolated from rice bran fiber on human gut microbiota phylogenetic composition and short-chain fatty acid (SCFA) production patterns from normal-weight and overweight/obese subjects was investigated through in vitro fecal fermentation. Results showed that rice bran arabinoxylan modified the microbiota in fecal samples from both weight classes compared to control, significantly increasing Collinsella, Blautia and Bifidobacterium, and decreasing Sutterella, Bilophila and Parabacteroides. Rice bran AX also significantly increased total and individual SCFA contents (p < 0.05). This study suggests that rice bran AX may beneficially impact gut health in obesity through prebiotic activities.
Collapse
|
44
|
Li S, Liu M, Chen Z, Huang X, Chen H, Zeng Z, Li C. Cross-linking treatment of arabinoxylan improves its antioxidant and hypoglycemic activities after simulated in vitro digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111386] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
45
|
Yao H, Wang Y, Yin J, Nie S, Xie M. Isolation, Physicochemical Properties, and Structural Characteristics of Arabinoxylan from Hull-Less Barley. Molecules 2021; 26:3026. [PMID: 34069493 PMCID: PMC8161004 DOI: 10.3390/molecules26103026] [Citation(s) in RCA: 4] [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: 04/17/2021] [Revised: 05/10/2021] [Accepted: 05/14/2021] [Indexed: 12/04/2022] Open
Abstract
Arabinoxylan (HBAX-60) was fractioned from alkaline-extracted arabinoxylan (HBAX) in the whole grain of hull-less barley (Hordeum vulgare L. var. nudum Hook. f. Poaceae) by 60% ethanol precipitation, which was studied for physicochemical properties and structure elucidation. Highly purified HBAX-60 mainly composed of arabinose (40.7%) and xylose (59.3%) was created. The methylation and NMR analysis of HBAX-60 indicated that a low-branched β-(1→4)-linked xylan backbone possessed un-substituted (1,4-linked β-Xylp, 36.2%), mono-substituted (β-1,3,4-linked Xylp, 5.9%), and di-substituted (1,2,3,4-linked β-Xylp, 12.1%) xylose units as the main chains, though other residues (α-Araf-(1→, β-Xylp-(1→, α-Araf-(1→3)-α-Araf-(1→ or β-Xylp-(1→3)-α-Araf-(1→) were also determined. Additionally, HBAX-60 exhibited random coil conformation in a 0.1 M NaNO3 solution. This work provides the properties and structural basis of the hull-less barley-derived arabinoxylan, which facilitates further research for exploring the structure-function relationship and application of arabinoxylan from hull-less barley.
Collapse
Affiliation(s)
- Haoyingye Yao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Yuxiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (H.Y.); (Y.W.); (J.Y.); (S.N.)
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
| |
Collapse
|
46
|
Bello-Pérez LA, Flores-Silva PC, Sifuentes-Nieves I, Agama-Acevedo E. Controlling starch digestibility and glycaemic response in maize-based foods. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
47
|
Li S, Chen H, Cheng W, Yang K, Cai L, He L, Du L, Liu Y, Liu A, Zeng Z, Li C. Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran. Food Chem 2021; 358:129813. [PMID: 33940286 DOI: 10.1016/j.foodchem.2021.129813] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/27/2021] [Accepted: 03/30/2021] [Indexed: 12/12/2022]
Abstract
To investigate the impact of arabinoxylan (AX) on the physical and oxidative stability of oil-in-water emulsions, AX from wheat bran, corn bran, rice bran, or rye bran was incorporated into the production of whey protein isolate-stabilised emulsions. Decreased interfacial charge and increased mean particle diameters were recorded in all fresh emulsions with 0.1%-0.5% AX, as recorded by the ζ-potential and particle size measurement, indicating the adsorption of AX onto the oil droplets. No phase separation was observed in all emulsions with ≤0.3% AX after 14-day storage in dark. Spectrophotometric analysis demonstrated that all AX lowered the peroxide value and thiobarbituric acid reactive substance concentration in emulsions, with AX from rice bran being slightly more effective. Consequently, AX has the potential to be used as a natural interfacial antioxidant in emulsions, and the antioxidant capacity of AX varies with its source.
Collapse
Affiliation(s)
- Shanshan Li
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Wei Cheng
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Kuan Yang
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Lisha Cai
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Linfeng He
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Lei Du
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China.
| |
Collapse
|
48
|
Liu J, Sun D, Zhu J, Liu C, Liu W. Carbohydrate-binding modules targeting branched polysaccharides: overcoming side-chain recalcitrance in a non-catalytic approach. BIORESOUR BIOPROCESS 2021; 8:28. [PMID: 38650221 PMCID: PMC10992016 DOI: 10.1186/s40643-021-00381-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 04/07/2021] [Indexed: 12/25/2022] Open
Abstract
Extensive decoration of backbones is a major factor resulting in resistance of enzymatic conversion in hemicellulose and other branched polysaccharides. Employing debranching enzymes is the main strategy to overcome this kind of recalcitrance at present. A carbohydrate-binding module (CBM) is a contiguous amino acid sequence that can promote the binding of enzymes to various carbohydrates, thereby facilitating enzymatic hydrolysis. According to previous studies, CBMs can be classified into four types based on their preference in ligand type, where Type III and IV CBMs prefer to branched polysaccharides than the linear and thus are able to specifically enhance the hydrolysis of substrates containing side chains. With a role in dominating the hydrolysis of branched substrates, Type III and IV CBMs could represent a non-catalytic approach in overcoming side-chain recalcitrance.
Collapse
Affiliation(s)
- Jiawen Liu
- Jiangsu Key Laboratory of Phylogenomics & Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan New District, Xuzhou, 221116, Jiangsu, China
| | - Di Sun
- Jiangsu Key Laboratory of Phylogenomics & Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan New District, Xuzhou, 221116, Jiangsu, China
| | - Jingrong Zhu
- Jiangsu Key Laboratory of Phylogenomics & Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan New District, Xuzhou, 221116, Jiangsu, China
| | - Cong Liu
- Jiangsu Key Laboratory of Phylogenomics & Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan New District, Xuzhou, 221116, Jiangsu, China.
| | - Weijie Liu
- Jiangsu Key Laboratory of Phylogenomics & Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan New District, Xuzhou, 221116, Jiangsu, China.
| |
Collapse
|
49
|
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
|
50
|
Boonchuay P, Wongpoomchai R, Jaturasitha S, Mahatheeranont S, Watanabe M, Chaiyaso T. Prebiotic properties, antioxidant activity, and acute oral toxicity of xylooligosaccharides derived enzymatically from corncob. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100895] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|