1
|
Zhu J, Yu L, Stockmann R, Liu H, Zou W. Thermal treatment of alkali lignin to eliminate its inhibition of pancreatic proteases in vitro. Food Chem 2024; 442:138412. [PMID: 38241996 DOI: 10.1016/j.foodchem.2024.138412] [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: 10/01/2023] [Revised: 01/07/2024] [Accepted: 01/08/2024] [Indexed: 01/21/2024]
Abstract
This study aims to investigate how alkali lignin inhibits protein digestion and explore thermal treatment as a potential solution. Solid alkali lignin species pre-heated at different temperatures (150, 200, and 250 °C) and soluble acid-differentiated fractions are subjected to in vitro protein digestion. A range of techniques, including Thermogravimetric Analysis (TGA), Size-Exclusion Chromatography (SEC), Zeta Potential Analyzer, 1H NMR, Isothermal Titration Calorimetry (ITC), and Molecular Docking, were used to investigate the inhibitory mechanism of alkali lignin on pancreatic proteases hydrolysis. Our results suggest that soluble alkali lignin inhibits pancreatic trypsin and chymotrypsin, with the acid-differentiated soluble fraction (LgpH<1) displaying the strongest inhibition and proteases' binding affinity due to the abundance of polar groups (e.g., -OH, -CHO), which facilitate hydrogen-bond formation. Furthermore, pre-heating lignin (200 °C) was confirmed effective for removing LgpH<1 and its negative nutritional influence, providing a feasible strategy for overcoming the negative impact of alkali lignin on protein digestion.
Collapse
Affiliation(s)
- Jian Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Knowledge City, Guangzhou 510663, China
| | | | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Knowledge City, Guangzhou 510663, China.
| | - Wei Zou
- CSIRO Agriculture and Food, Werribee, VIC 3030, Australia.
| |
Collapse
|
2
|
Ghajavand B, Avesani C, Stenvinkel P, Bruchfeld A. Unlocking the Potential of Brewers' Spent Grain: A Sustainable Model to Use Beer for Better Outcome in Chronic Kidney Disease. J Ren Nutr 2024:S1051-2276(24)00057-8. [PMID: 38621435 DOI: 10.1053/j.jrn.2024.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 03/26/2024] [Accepted: 03/29/2024] [Indexed: 04/17/2024] Open
Abstract
The rising global incidence of chronic inflammatory diseases calls for innovative and sustainable medical solutions. Brewers' spent grain (BSG), a byproduct of beer production, presents a unique opportunity in this regard. This review explores the multifaceted health benefits of BSG, with a focus on managing chronic kidney disease (CKD). BSG is identified as a potent prebiotic with potential as a therapeutic agent in CKD. We emphasize the role of gut dysbiosis in CKD and discuss how BSG could help mitigate metabolic derangements resulting from dysbiosis and CKD. Fermentation of BSG further enhances its positive impact on gut health. Incorporating fermented BSG as a key component in preventive health care could promote a more sustainable and healthier future. By optimizing the use of this typically discarded byproduct, we can align proactive health-care strategies with responsible resource management, benefiting both people and the environment.
Collapse
Affiliation(s)
- Babak Ghajavand
- Department of Renal Medicine, Linköping University Hospital, Linköping, Sweden.
| | - Carla Avesani
- Department of Renal Medicine, CLINTEC, Karolinska Institutet, Stockholm, Sweden
| | - Peter Stenvinkel
- Department of Renal Medicine, CLINTEC, Karolinska Institutet, Stockholm, Sweden
| | - Annette Bruchfeld
- Department of Renal Medicine, CLINTEC, Karolinska Institutet, Stockholm, Sweden; Division of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, Linköping, Sweden
| |
Collapse
|
3
|
Naibaho J, Pudło A, Bobak Ł, Wojdyło A, López ÁA, Pangestika LMW, Andayani SN, Korzeniowska M, Yang B. Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102523] [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]
|
4
|
Zhou M, Fakayode OA, Ren M, Li H, Liang J, Zhou C. Green and sustainable extraction of lignin by deep eutectic solvent, its antioxidant activity, and applications in the food industry. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 36815260 DOI: 10.1080/10408398.2023.2181762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
Lignin, an amorphous biomacromolecule abundantly distributed in the plant kingdom, has gained considerable attention due to its intrinsic bioactivities and renewable nature. Owing to its polyphenolic structure, lignin has a variety of human health activities, including antioxidant, antimicrobial, antidiabetic, antitumor, and other activities. The extraction of lignin from various sources in a green and sustainable manner is critical in the food industry. Deep eutectic solvent (DES) has recently been recognized as a class of safe and environmentally friendly media capable of efficiently extracting lignin. This article comprehensively reviews the recent advances in lignin extraction using DES, discusses the influential factors on the antioxidant activity of lignin, interprets the relationship between antioxidant activity and lignin structure, and overviews the applications of lignin in the food industry. We aim to highlight the advantages of DES in lignin extraction and valorization from the nutrition and food views.
Collapse
Affiliation(s)
- Man Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom State, Nigeria
| | - Manni Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Haoxin Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Jiakang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| |
Collapse
|
5
|
Baky MH, Salah M, Ezzelarab N, Shao P, Elshahed MS, Farag MA. Insoluble dietary fibers: structure, metabolism, interactions with human microbiome, and role in gut homeostasis. Crit Rev Food Sci Nutr 2022; 64:1954-1968. [PMID: 36094440 DOI: 10.1080/10408398.2022.2119931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumption of food rich in dietary fibers (DFs) has been long recognized to exert an overall beneficial effect on human health. This review aims to provide a holistic overview on how IDFs impact human gut health either directly, or through modulation of the gut microbiome. Several databases were searched for collecting papers such as PubMed, Google Scholar, Web of Science, Scopus and Reaxys from 2000 till 2022. Firstly, an overview of the chemical structure of the various IDFs and the pathways employed by gut microbiota for their degradation is provided. The impact of IDFs on microbial community structure and pathogens colonization inside the human gut was discussed. Finally, the impact of IDFs on gut homeostasis and systemic effects at the cellular level, as well as the overall immunological benefits of IDFs consumption were analyzed. IDFs viz., cellulose, hemicellulose, resistant starch, and lignin found enriched in food are discussed for these effects. IDFs were found to induce gut immunity, improve intestinal integrity and mucosal proliferation, and favor adhesion of probiotics and hence improve human health. Also, IDFs were concluded to improve the bioavailability of plant polyphenols and improve their health-related functional roles. Ultimately, dietary fibers processing by modification shows potential to enhance fibers-based functional food production, in addition to increase the economic value and usage of food-rich fibers and their by-products.
Collapse
Affiliation(s)
- Mostafa H Baky
- Pharmacognosy Department, College of Pharmacy, Egyptian Russian University, Badr City, Egypt
| | - Mohamed Salah
- Microbiology Department, College of Pharmacy, Port Said University, Port Said, Egypt
| | - Nada Ezzelarab
- Biology Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
| | - Mostafa S Elshahed
- Department of Microbiology and Molecular Genetics, Oklahoma State University, Stillwater, Oklahoma, USA
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| |
Collapse
|
6
|
Cassoni AC, Costa P, Vasconcelos MW, Pintado M. Systematic review on lignin valorization in the agro-food system: From sources to applications. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 317:115258. [PMID: 35751227 DOI: 10.1016/j.jenvman.2022.115258] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 05/02/2022] [Accepted: 05/06/2022] [Indexed: 06/15/2023]
Abstract
Lignocellulosic biomass is the most abundant renewable resource on earth and currently most of this biomass is considered a low-value waste. Specifically, lignin is an underrated bioresource that is mostly burned for energy production and few value-added products have been created. Since the agro-food industry produces large amounts of wastes that can be potential sources of high-quality lignin, scientific efforts should be directed to this industry. Thus, this review provides a systematic overview of the trends and evolution of research on agro-food system-derived lignin (from 2010 to 2020), including the extraction of lignin from various agro-food sources and emergent applications of lignin in the agro-food chain. Crops with the highest average production/year (n = 26) were selected as potential lignin sources. The extraction process efficiency (yield) and lignin purity were used as indicators of the raw material potential. Overall, it is notable that research interest on agro-food lignin has increased exponentially over the years, both as source (567%) and application (128%). Wheat, sugarcane, and maize are the most studied sources and are the ones that render the highest lignin yields. As for the extraction methods used, alkaline and organosolv methods are the most employed (∼50%). The main reported applications are related to lignin incorporation in polymers (∼55%) and as antioxidant (∼24%). Studies on agro-food system-derived lignin is of most importance since there are numerous possible sources that are yet to be fully valorized and many promising applications that need to be further developed.
Collapse
Affiliation(s)
- Ana C Cassoni
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Patrícia Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Marta W Vasconcelos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
| |
Collapse
|
7
|
Naibaho J, Bobak Ł, Pudło A, Wojdyło A, Andayani SN, Pangestika LMW, Korzeniowska M, Yang B. Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Łukasz Bobak
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Safira Noor Andayani
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pendidikan Ganesha 81116 Singaraja Indonesia
| | | | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies University of Turku 20014 Turku Finland
| |
Collapse
|
8
|
Naibaho J, Wojdyło A, Korzeniowska M, Laaksonen O, Föste M, Kütt ML, Yang B. Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
9
|
Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams. Foods 2021; 10:foods10123056. [PMID: 34945607 PMCID: PMC8701750 DOI: 10.3390/foods10123056] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/28/2021] [Accepted: 12/03/2021] [Indexed: 01/30/2023] Open
Abstract
Biorefining by enzymatic hydrolysis (EH) of lignocellulosic waste material due to low costs and affordability has received enormous interest amongst scientists as a potential strategy suitable for the production of bioactive ingredients and chemicals. In this study, a sustainable and eco-friendly approach to extracting bound ferulic acid (FA) was demonstrated using single-step EH by a mixture of lignocellulose-degrading enzymes. For comparative purposes of the efficiency of EH, an online extraction and analysis technique using supercritical fluid extraction-supercritical fluid chromatography-mass spectrometry (SFE-SFC-MS) was performed. The experimental results demonstrated up to 369.3 mg 100 g-1 FA release from rye bran after 48 h EH with Viscozyme L. The EH of wheat and oat bran with Viscoferm for 48 h resulted in 255.1 and 33.5 mg 100 g-1 of FA, respectively. The release of FA from bran matrix using supercritical fluid extraction with carbon dioxide and ethanol as a co-solvent (SFE-CO2-EtOH) delivered up to 464.3 mg 100 g-1 of FA, though the extractability varied depending on the parameters used. The 10-fold and 30-fold scale-up experiments confirmed the applicability of EH as a bioprocessing method valid for the industrial scale. The highest yield of FA in both scale-up experiments was obtained from rye bran after 48 h of EH with Viscozyme L. In purified extracts, the absence of xylose, arabinose, and glucose as the final degradation products of lignocellulose was proven by high-performance liquid chromatography with refractive index detection (HPLC-RID). Up to 94.0% purity of FA was achieved by solid-phase extraction (SPE) using the polymeric reversed-phase Strata X column and 50% EtOH as the eluent.
Collapse
|
10
|
Naibaho J, Korzeniowska M. Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. J Food Sci 2021; 86:1532-1551. [PMID: 33895998 DOI: 10.1111/1750-3841.15714] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/01/2021] [Accepted: 03/11/2021] [Indexed: 01/18/2023]
Abstract
The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
Collapse
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
11
|
Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I-The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis. Foods 2021; 10:foods10040782. [PMID: 33916453 PMCID: PMC8067362 DOI: 10.3390/foods10040782] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/30/2021] [Accepted: 04/02/2021] [Indexed: 11/30/2022] Open
Abstract
Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and eco-friendly approach to ferulic acid (FA) production was demonstrated through the biorefining process accomplished by non-starch polysaccharides degrading enzymes. Up to 11.3 and 8.6 g kg−1 of FA was released from rye and wheat bran upon 24 h enzymatic hydrolysis with multi-enzyme complex Viscozyme® L, respectively.
Collapse
|
12
|
Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102617] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
13
|
Bianco A, Budroni M, Zara S, Mannazzu I, Fancello F, Zara G. The role of microorganisms on biotransformation of brewers' spent grain. Appl Microbiol Biotechnol 2020; 104:8661-8678. [PMID: 32875363 PMCID: PMC7502439 DOI: 10.1007/s00253-020-10843-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/07/2020] [Accepted: 08/17/2020] [Indexed: 01/11/2023]
Abstract
Brewers' spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins.Key points• Microorganisms are used to enhance brewers' spent grain nutritional value.• Knowledge of brewers' spent grain microbiota allows the reduction of health risks. Graphical abstract.
Collapse
Affiliation(s)
- Angela Bianco
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Marilena Budroni
- Department of Agricultural Science, University of Sassari, Sassari, Italy.
| | - Severino Zara
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Francesco Fancello
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| | - Giacomo Zara
- Department of Agricultural Science, University of Sassari, Sassari, Italy
| |
Collapse
|
14
|
The search for organic compounds with TMAH thermochemolysis: From Earth analyses to space exploration experiments. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115896] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
15
|
Mikkilä J, Trogen M, Koivu KAY, Kontro J, Kuuskeri J, Maltari R, Dekere Z, Kemell M, Mäkelä MR, Nousiainen PA, Hummel M, Sipilä J, Hildén K. Fungal Treatment Modifies Kraft Lignin for Lignin- and Cellulose-Based Carbon Fiber Precursors. ACS OMEGA 2020; 5:6130-6140. [PMID: 32226896 PMCID: PMC7098016 DOI: 10.1021/acsomega.0c00142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Accepted: 02/28/2020] [Indexed: 05/17/2023]
Abstract
The kraft lignin's low molecular weight and too high hydroxyl content hinder its application in bio-based carbon fibers. In this study, we were able to polymerize kraft lignin and reduce the amount of hydroxyl groups by incubating it with the white-rot fungus Obba rivulosa. Enzymatic radical oxidation reactions were hypothesized to induce condensation of lignin, which increased the amount of aromatic rings connected by carbon-carbon bonds. This modification is assumed to be beneficial when aiming for graphite materials such as carbon fibers. Furthermore, the ratio of remaining aliphatic hydroxyls to phenolic hydroxyls was increased, making the structure more favorable for carbon fiber production. When the modified lignin was mixed together with cellulose, the mixture could be spun into intact precursor fibers by using dry-jet wet spinning. The modified lignin leaked less to the spin bath compared with the unmodified lignin starting material, making the recycling of spin-bath solvents easier. The stronger incorporation of modified lignin in the precursor fibers was confirmed by composition analysis, thermogravimetry, and mechanical testing. This work shows how white-rot fungal treatment can be used to modify the structure of lignin to be more favorable for the production of bio-based fiber materials.
Collapse
Affiliation(s)
- Joona Mikkilä
- Department
of Microbiology, University of Helsinki, Viikinkaari 9, Helsinki FI-00014 Helsinki, Finland
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
- .
Tel.: +358504413086
| | - Mikaela Trogen
- Department
of Bioproducts and Biosystems, Aalto University, Vuorimiehentie 1, Espoo FI-00076 Aalto, Finland
| | - Klaus A. Y. Koivu
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
| | - Jussi Kontro
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
| | - Jaana Kuuskeri
- Department
of Microbiology, University of Helsinki, Viikinkaari 9, Helsinki FI-00014 Helsinki, Finland
| | - Riku Maltari
- Department
of Microbiology, University of Helsinki, Viikinkaari 9, Helsinki FI-00014 Helsinki, Finland
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
| | - Zane Dekere
- Department
of Microbiology, University of Helsinki, Viikinkaari 9, Helsinki FI-00014 Helsinki, Finland
| | - Marianna Kemell
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
| | - Miia R. Mäkelä
- Department
of Microbiology, University of Helsinki, Viikinkaari 9, Helsinki FI-00014 Helsinki, Finland
| | - Paula A. Nousiainen
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
| | - Michael Hummel
- Department
of Bioproducts and Biosystems, Aalto University, Vuorimiehentie 1, Espoo FI-00076 Aalto, Finland
| | - Jussi Sipilä
- Department
of Chemistry, University of Helsinki, A.I. Virtasen aukio 1, Helsinki FI-00014 Helsinki, Finland
| | - Kristiina Hildén
- Department
of Microbiology, University of Helsinki, Viikinkaari 9, Helsinki FI-00014 Helsinki, Finland
| |
Collapse
|
16
|
Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
17
|
Rommi K, Niemi P, Kemppainen K, Kruus K. Impact of thermochemical pre-treatment and carbohydrate and protein hydrolyzing enzyme treatment on fractionation of protein and lignin from brewer’s spent grain. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
18
|
de Pascual-Teresa S, Clifford MN. Advances in Polyphenol Research: A Journal of Agricultural and Food Chemistry Virtual Issue. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8093-8095. [PMID: 28927282 DOI: 10.1021/acs.jafc.7b04055] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Affiliation(s)
- Sonia de Pascual-Teresa
- Department of Nutrition and Metabolism, Institute of Food Science, Technology and Nutrition (ICTAN), Consejo Superior de Investigaciones Cientificas (CSIC) , E-28040 Madrid, Spain
| | - Michael N Clifford
- School of Bioscience and Medicine, Faculty of Health and Medical Sciences, University of Surrey , GU2 7XH Guildford, United Kingdom
| |
Collapse
|
19
|
Repression of Salmonella Host Cell Invasion by Aromatic Small Molecules from the Human Fecal Metabolome. Appl Environ Microbiol 2017; 83:AEM.01148-17. [PMID: 28754707 DOI: 10.1128/aem.01148-17] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 07/18/2017] [Indexed: 02/07/2023] Open
Abstract
The human microbiome is a collection of microorganisms that inhabit every surface of the body that is exposed to the environment, generally coexisting peacefully with their host. These microbes have important functions, such as producing vitamins, aiding in maturation of the immune system, and protecting against pathogens. We have previously shown that a small-molecule extract from the human fecal microbiome has a strong repressive effect on Salmonella enterica serovar Typhimurium host cell invasion by modulating the expression of genes involved in this process. Here, we describe the characterization of this biological activity. Using a series of purification methods, we obtained fractions with biological activity and characterized them by mass spectrometry. These experiments revealed an abundance of aromatic compounds in the bioactive fraction. Selected compounds were obtained from commercial sources and tested with respect to their ability to repress the expression of hilA, the gene encoding the master regulator of invasion genes in Salmonella We found that the aromatic compound 3,4-dimethylbenzoic acid acts as a strong inhibitor of hilA expression and of invasion of cultured host cells by Salmonella Future studies should reveal the molecular details of this phenomenon, such as the signaling cascades involved in sensing this bioactive molecule.IMPORTANCE Microbes constantly sense and adapt to their environment. Often, this is achieved through the production and sensing of small extracellular molecules. The human body is colonized by complex communities of microbes, and, given their biological and chemical diversity, these ecosystems represent a platform where the production and sensing of molecules occur. In previous work, we showed that small molecules produced by microbes from the human gut can significantly impair the virulence of the enteric pathogen Salmonella enterica Here, we describe a specific compound from the human gut that produces this same effect. The results from this work not only shed light on an important biological phenomenon occurring in our bodies but also may represent an opportunity to develop drugs that can target these small-molecule interactions to protect us from enteric infections and other diseases.
Collapse
|
20
|
Wikberg H, Grönqvist S, Niemi P, Mikkelson A, Siika-Aho M, Kanerva H, Käsper A, Tamminen T. Hydrothermal treatment followed by enzymatic hydrolysis and hydrothermal carbonization as means to valorise agro- and forest-based biomass residues. BIORESOURCE TECHNOLOGY 2017; 235:70-78. [PMID: 28364635 DOI: 10.1016/j.biortech.2017.03.095] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 03/16/2017] [Accepted: 03/17/2017] [Indexed: 06/07/2023]
Abstract
The suitability of several abundant but underutilized agro and forest based biomass residues for hydrothermal treatment followed by enzymatic hydrolysis as well as for hydrothermal carbonization was studied. The selected approaches represent simple biotechnical and thermochemical treatment routes suitable for wet biomass. Based on the results, the hydrothermal pre-treatment followed by enzymatic hydrolysis seemed to be most suitable for processing of carbohydrate rich corn leaves, corn stover, wheat straw and willow. High content of thermally stable components (i.e. lignin) and low content of ash in the biomass were advantageous for hydrothermal carbonization of grape pomace, coffee cake, Scots pine bark and willow.
Collapse
Affiliation(s)
- Hanne Wikberg
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland.
| | - Stina Grönqvist
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Piritta Niemi
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Atte Mikkelson
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Matti Siika-Aho
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Heimo Kanerva
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | | | - Tarja Tamminen
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| |
Collapse
|
21
|
Maukonen J, Aura AM, Niemi P, Raza GS, Niemelä K, Walkowiak J, Mattila I, Poutanen K, Buchert J, Herzig KH. Interactions of Insoluble Residue from Enzymatic Hydrolysis of Brewer's Spent Grain with Intestinal Microbiota in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3748-3756. [PMID: 28441866 DOI: 10.1021/acs.jafc.6b05552] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Brewer's spent grain (BSG) is the major side-stream from brewing. As BSG is rich in dietary fiber and protein, it could be used in more valuable applications, such as nutritional additives for foods. Our aim was to elucidate whether an insoluble lignin-rich fraction (INS) from BSG is metabolized by mice gut microbiota and how it affects the microbiota. Our results indicated that lignin was partially degraded by the gut microbiota, degradation products were absorbed, and finally excreted in urine. Therefore, they contribute to the phenolic pool circulating in the mammalian body, and may have systemic effects on health. In addition, the effects of the test diets on the microbiota were significant. Most interestingly, diversities of predominant cecal and fecal bacteria were higher after the intervention diet containing INS than after the intervention diet containing cellulose. Since low fecal bacterial diversity has been linked with numerous diseases and disorders, the diversity increasing ability opens very interesting perspectives for the future.
Collapse
Affiliation(s)
- Johanna Maukonen
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Anna-Marja Aura
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Piritta Niemi
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Gulam Shere Raza
- Institute of Biomedicine and Biocenter of Oulu, Medical Research Centre Oulu, Oulu University Hospital , 90220 Oulu, Finland
| | - Klaus Niemelä
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Jaroslaw Walkowiak
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences , 61-701 Poznan, Poland
| | - Ismo Mattila
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Johanna Buchert
- VTT Technical Research Centre of Finland Ltd , P.O. Box 1000, Tietotie 2, Espoo FI-02044 VTT, Finland
| | - Karl-Heinz Herzig
- Institute of Biomedicine and Biocenter of Oulu, Medical Research Centre Oulu, Oulu University Hospital , 90220 Oulu, Finland
| |
Collapse
|