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Islam SMM, Ju LK. Advanced strategies for production of soy-processing enzyme. Front Bioeng Biotechnol 2023; 10:1042001. [PMID: 36698638 PMCID: PMC9868571 DOI: 10.3389/fbioe.2022.1042001] [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: 09/12/2022] [Accepted: 12/21/2022] [Indexed: 01/11/2023] Open
Abstract
Enzyme production is critical and often costly for biorefinery. It is challenging to produce enzymes with not only high titers but also proper combinations of all required activities in a single fermentation. This work aimed at improving productivity and composition of the multiple enzyme activities required for hydrolysis of complex soybean carbohydrate in a single fermentation. A previously selected Aspergillus niger strain was used for its high carbohydrases and low protease production. Strategies of fed-batch substrate addition and programmed pH-decrease rates were evaluated. Cheap soybean hull (SH) was confirmed to induce production of all necessary carbohydrases. Surprisingly, fed-batch SH addition, originally thought to sustain substrate-inducer availability and reduce feedback repression by sugars, did not increase pectinase and cellulase production significantly and even lowered the α-galactosidase production, when compared with batch fermentation having the same total SH amount (all added initially). On the other hand, the pH-decrease rate could be effectively optimized for production of complex enzyme mixtures. The best fermentation was programmed to lower pH from 7 to 4 in 84 h, at a drop rate of .0357 per h. It produced the highest pectinase (19.1 ± .04 U/mL), α-galactosidase (15.7 ± .4 U/mL), and cellulase (.88 ± .06 FPU/mL). Producing these high enzyme activities in a single fermentation significantly improves the effectiveness and economics of enzymatic soy processing, which, e.g., can hydrolyze the 30%-35% carbohydrate in soybean meal to sugars, with minimal protein degradation, to generate high-value protein-rich products and a hydrolysate as fermentation feedstock.
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2
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Agrawal RM, Miller MJ, Singh V, Stein HH, Takhar PS. Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ruchir M. Agrawal
- Department of Food Science and Human Nutrition University of Illinois Urbana‐Champaign Illinois USA
| | - Michael J. Miller
- Department of Food Science and Human Nutrition University of Illinois Urbana‐Champaign Illinois USA
| | - Vijay Singh
- Department of Agricultural and Biological Engineering University of Illinois Urbana‐Champaign Illinois USA
| | - Hans H. Stein
- Department of Animal Sciences University of Illinois Urbana‐Champaign Illinois USA
| | - Pawan S. Takhar
- Department of Food Science and Human Nutrition University of Illinois Urbana‐Champaign Illinois USA
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Wittek P, Walther G, Karbstein HP, Emin MA. Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications. Foods 2021; 10:1700. [PMID: 34441477 PMCID: PMC8391364 DOI: 10.3390/foods10081700] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/29/2021] [Accepted: 07/16/2021] [Indexed: 12/23/2022] Open
Abstract
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheological properties of these raw materials have a distinct influence on the extrusion process and must be known in order to be able to control the process and adjust the product properties. In this study, process-relevant rheological properties of 11 plant-based protein-rich raw materials (differing in plant origin, protein content, and manufacturer) are determined and compared. The results demonstrate distinct differences in the rheological properties, even when plant origin and protein content are identical. Time sweeps reveal not only large differences in development of viscosity over time, but also in magnitude of viscosity (up to 15-fold difference). All materials exhibit gel behaviour and strain thinning behaviour in the strain sweeps, whereas their behaviour in the non-linear viscoelastic range differs greatly. Typical relaxation behaviour of viscoelastic materials could be observed in the stress relaxation tests for all materials. Comparison of the maximum achieved shear stress, which correlates with the elastic properties, reveals an up to 53-fold difference. The results of this study could serve as a starting point for adapting raw material selection and composition to process and product design requirements and help to meet the challenge of applying plant-based proteins in food extrusion.
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Affiliation(s)
- Patrick Wittek
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| | - Goeran Walther
- General Mills, R&D, James Ford Bell Technical Center, Golden Valley, MN 55427, USA;
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
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Mohammadigheisar M, Shouldice VL, Balasubramanian B, Kim IH. Effect of dietary supplementation of β-mannanase on growth performance, carcass characteristics, excreta microflora, blood constituents, and nutrient ileal digestibility in broiler chickens. Anim Biosci 2021; 34:1342-1349. [PMID: 33561927 PMCID: PMC8255895 DOI: 10.5713/ab.20.0355] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 12/12/2020] [Indexed: 11/27/2022] Open
Abstract
Objective The aim of the present study was to investigate the effects of dietary supplementation of β-mannanase on growth performance, carcass characteristics, excreta microflora, blood constituents, and nutrient digestibility in broiler chickens. Methods A total of 680 one-d-old Ross 308 (as hatched) broiler chickens were used in a 35-d growth assay. Chicks were sorted into pens with 17 birds/pen and 10 pens/treatment. Treatment diets were contained either 44% or 48% crude protein (CP) soybean meal (SBM) with or without β-mannanase. Results Using SBM containing 48% CP led to an improvement (p<0.05) in feed conversion ratio (FCR) from d 1 to 14. Addition of β-mannanase to the diets significantly improved body weight gain (BWG) and FCR from d 1 to 14. During overall experimental period, BWG was affected (p<0.05) by CP level of SBM and inclusion of β-mannanase, but FCR and feed intake were not affected. Carcass characteristics were not influenced by treatment diets. The results showed that digestibility of dry matter (DM), nitrogen (N), and energy was not affected by CP level of SBM and/or inclusion of β-mannanase. Among essential amino acids (EAA) apparent digestibility of valine, methionine, and leucine improved (p<0.05) by the addition of β-mannanase to the diets. The results demonstrated that ileal digestibility of DM, N, and energy was not affected by treatment diets. Among EAA, the ileal digestibility of valine and arginine was higher (p<0.05) in the diets containing 48% CP SBM and/or β-mannanase. Excreta Lactobacillus count increased (p<0.05) by the addition of β-mannanase to the diets. Blood urea nitrogen, creatinine, and total protein level were not affected by treatments. Conclusion Feeding chickens with diets containing 44% CP SBM resulted in detrimental effects on growth performance and digestibility of nutrients, but addition of β-mannanase to the 44% CP diet improved the growth performance of chickens without any effects on carcass characteristics.
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Affiliation(s)
- Mohsen Mohammadigheisar
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea.,Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G2W1, Canada
| | - Victoria L Shouldice
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G2W1, Canada
| | - Balamuralikrishnan Balasubramanian
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea.,Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea
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5
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Islam SM, Ju LK. Enzymatic soybean flour processing: Modeling for insights into optimal carbohydrases composition and carbohydrate monomerization from complex biomass. CATAL COMMUN 2021. [DOI: 10.1016/j.catcom.2020.106244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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6
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Jiang N, Dillon FM, Silva A, Gomez-Cano L, Grotewold E. Rhamnose in plants - from biosynthesis to diverse functions. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 302:110687. [PMID: 33288005 DOI: 10.1016/j.plantsci.2020.110687] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 05/27/2023]
Abstract
In plants, the deoxy sugar l-rhamnose is widely present as rhamnose-containing polymers in cell walls and as part of the decoration of various specialized metabolites. Here, we review the current knowledge on the distribution of rhamnose, highlighting the differences between what is known in dicotyledoneuos compared to commelinid monocotyledoneous (grasses) plants. We discuss the biosynthesis and transport of UDP-rhamnose, as well as the transfer of rhamnose from UDP-rhamnose to various primary and specialized metabolites. This is carried out by rhamnosyltransferases, enzymes that can use a large variety of substrates. Some unique characteristics of rhamnose synthases, the multifunctional enzymes responsible for the conversion of UDP-glucose into UDP-rhamnose, are considered, particularly from the perspective of their ability to convert glucose present in flavonoids. Finally, we discuss how little is still known with regards to how plants rescue rhamnose from the many compounds to which it is linked, or how rhamnose is catabolized.
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Affiliation(s)
- Nan Jiang
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, 48824, USA
| | - Francisco M Dillon
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, 48824, USA
| | - Alexander Silva
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, 48824, USA
| | - Lina Gomez-Cano
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, 48824, USA
| | - Erich Grotewold
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, 48824, USA.
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Islam N, Kotha RR, Luthria DL, Natarajan S. Enhanced separation and analysis of low abundant soy proteins by dual washing extraction process. Anal Biochem 2020; 610:113931. [PMID: 32871107 DOI: 10.1016/j.ab.2020.113931] [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: 05/05/2020] [Revised: 08/24/2020] [Accepted: 08/26/2020] [Indexed: 10/23/2022]
Abstract
Soybean seeds provide a rich source of proteins, fats, carbohydrates, and micronutrients. Extraction and analysis of low abundant soybean seed proteins are challenging because of its complex seed composition. For characterizing various proteins, it is paramount to remove the other interfering components, primarily oils, and carbohydrates. In the present study, we used a sequential dual washing process initially with hexane to remove oil and non-polar interferences, followed by 80% ethanol washing to remove about 60% of the total soluble sugars. The extracted soluble sugars were quantified using a newly developed and validated high-performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD). This newly developed combined washings process significantly enhanced the separation of both low molecular weight and low abundant proteins using 1D (one dimensional)- and 2D (two dimensional) gel electrophoresis. The separated proteins were trypsinized and analyzed by using Bruker amazon speed ion trap mass spectrometer equipped with an ESI source. This combined washing process allowed the identification of 18 additional low abundant soy proteins as compared to the simple hexane washed samples. This purification process will allow researchers to identify and investigate the role of low molecular weight and low abundant proteins as it relates to plant functions, nutrition, and health.
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Affiliation(s)
- Nazrul Islam
- Soybean Genomics and Improvement Laboratory, USDA-ARS, NEA, Beltsville, MD, USA
| | - Raghavendhar R Kotha
- Methods and Application of Food Composition Laboratory, BHNRC, USDA-ARS, NEA, Beltsville, MD, USA
| | - Devanand L Luthria
- Methods and Application of Food Composition Laboratory, BHNRC, USDA-ARS, NEA, Beltsville, MD, USA
| | - Savithiry Natarajan
- Soybean Genomics and Improvement Laboratory, USDA-ARS, NEA, Beltsville, MD, USA.
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8
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Penha CB, Falcão HG, Ida EI, Speranza P, Kurozawa LE. Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation. Food Res Int 2020; 137:109624. [PMID: 33233212 DOI: 10.1016/j.foodres.2020.109624] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/23/2020] [Accepted: 08/11/2020] [Indexed: 12/21/2022]
Abstract
This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex "Viscozyme L", during the extraction process; in order to improve the recovery of proteins and isoflavones in soybase, and reduce the loss of these compounds through the okara residue. Three concentrations of enzyme were studied at 50 °C, along with an experiment carried out without enzyme addition (control experiment). The results were also evaluated in relation to standard soybase processing. In comparison to the standard and control processes, the enzymatic pretreatment reduced up to 85% the total amount of okara residue. Due to the action of the multi-enzyme complex, protein and total isoflavone recovery increased from 42% to 83% and from 59% to 93%, respectively. The application of Viscozyme L also favored the conversion of conjugated forms of isoflavone to aglycone in the soybase, representing up to 50% of the total isoflavones. The enzymatic pretreatment of soybean with carbohydrase improved the nutritional quality of the soybase, while at the same time reducing residue generation; showing that the proposed food process can be considered environmentally friendly method.
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Affiliation(s)
- Camila Benedetti Penha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Heloisa Gabriel Falcão
- State University of Londrina, Department of Food Science and Technology, Londrina, PR, Brazil
| | - Elza Iouko Ida
- State University of Londrina, Department of Food Science and Technology, Londrina, PR, Brazil.
| | - Paula Speranza
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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9
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Islam SMM, Loman AA, Li Q, Ju L. Enzyme Processing of Soy Flour with Minimized Protein Loss. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- S. M. Mahfuzul Islam
- Department of Chemical and Biomolecular Engineering The University of Akron Akron OH 44325‐3906 USA
| | - Abdullah A. Loman
- Department of Chemical and Biomolecular Engineering The University of Akron Akron OH 44325‐3906 USA
| | - Qian Li
- Department of Chemical and Biomolecular Engineering The University of Akron Akron OH 44325‐3906 USA
| | - Lu‐Kwang Ju
- Department of Chemical and Biomolecular Engineering The University of Akron Akron OH 44325‐3906 USA
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Perović MN, Knežević Jugović ZD, Antov MG. Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109894] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Feng X, Hua Y, Zhang C, Kong X, Li X, Chen Y. Effect of soaking conditions on the formation of lipid derived free radicals in soymilk. Food Chem 2020; 315:126237. [PMID: 32014666 DOI: 10.1016/j.foodchem.2020.126237] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/26/2019] [Accepted: 01/16/2020] [Indexed: 02/03/2023]
Abstract
Lipid derived free radical in soymilks were studied by combining 5,5-dimethyl-pyrroline-l-oxide (DMPO) spin trap, chloroform-methanol extraction and electron spin resonance (ESR) spectroscopy. Five lipid derived free radical adducts: DMPO-X, DMPO-L, DMPO-R, DMPO-LOO, and DMPO-RO were presented in soymilks. The total amounts of spins increased as the soaking temperature increased from 4 °C to 50 °C and the soaking pH increased from 3 to 9 and in paralleled with the diffusion of soybean exudates to soaking water. Prolonged soaking of soybean at 50 °C resulted in a higher signal intensity of DMPO-R than that of DMPO-LOO. Soybean lipoxygenases (LOXs) were responsible for the formation of lipid derived free radicals in soymilks. Soybean exudates affected the total amounts of lipid radicals in linoleic acid (LA) - LOX model system. The relative signal intensities of DMPO-R and DMPO-LOO were depended on the contents of soybean exudates in the system.
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Affiliation(s)
- Xiaoxiao Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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12
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Li Q, Ray CS, Callow NV, Loman AA, Islam SMM, Ju LK. Aspergillus niger production of pectinase and α-galactosidase for enzymatic soy processing. Enzyme Microb Technol 2020; 134:109476. [PMID: 32044023 DOI: 10.1016/j.enzmictec.2019.109476] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 12/15/2022]
Abstract
Soybean is a most promising sustainable protein source for feed and food to help meet the protein demand of the rapidly rising global population. To enrich soy protein, the environment-friendly enzymatic processing requires multiple carbohydrases including cellulase, xylanase, pectinase, α-galactosidase and sucrase. Besides enriched protein, the processing adds value by generating monosaccharides that are ready feedstock for biofuel/bioproducts. Aspergillus could produce the required carbohydrases, but with deficient pectinase and α-galactosidase. Here we address this critical technological gap by focused evaluation of the suboptimal productivity of pectinase and α-galactosidase. A carbohydrases-productive strain A. niger (NRRL 322) was used with soybean hull as inducing substrate. Temperatures at 20 °C, 25 °C and 30 °C were found to affect cell growth on sucrose with an Arrhenius-law activation energy of 28.7 kcal/mol. The 30 °C promoted the fastest cell growth (doubling time = 2.1 h) and earliest enzyme production, but it gave lower final enzyme yield due to earlier carbon-source exhaustion. The 25 °C gave the highest enzyme yield. pH conditions also strongly affected enzyme production. Fermentations made with initial pH of 6 or 7 were most productive, e.g., giving 1.9- to 2.3-fold higher pectinase and 2.2- to 2.3-fold higher α-galactosidase after 72 h, compared to the fermentation with a constant pH 4. Further, pH must be kept above 2.6 to avoid limitation in pectinase production and, in the later substrate-limiting stage, kept below 5.5 to avoid pectinase degradation. α-Galactosidase production always followed the pectinase production with a 16-24 h lag; presumably, the former relied on pectin hydrolysis for inducers generation. Optimal enzyme production requires controlling the transient availability of inducers.
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Affiliation(s)
- Qian Li
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, 44325, United States
| | - Christopher S Ray
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, 44325, United States
| | - Nicholas V Callow
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, 44325, United States
| | - Abdullah A Loman
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, 44325, United States
| | - S M M Islam
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, 44325, United States
| | - Lu-Kwang Ju
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH, 44325, United States.
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Li Q, Loman AA, Callow NV, Islam SM, Ju LK. Leveraging pH profiles to direct enzyme production (cellulase, xylanase, polygalacturonase, pectinase, α-galactosidase, and invertase) by Aspergillus foetidus. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.06.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Ethanol Production by Soy Fiber Treatment and Simultaneous Saccharification and Co-Fermentation in an Integrated Corn-Soy Biorefinery. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4020035] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Islam SMM, Loman AA, Ju LK. High monomeric sugar yields from enzymatic hydrolysis of soybean meal and effects of mild heat pretreatments with chelators. BIORESOURCE TECHNOLOGY 2018; 256:438-445. [PMID: 29477082 DOI: 10.1016/j.biortech.2018.02.054] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 02/10/2018] [Accepted: 02/12/2018] [Indexed: 06/08/2023]
Abstract
Defatted soybean meal has 30-35% oligo-/polymeric carbohydrates and approximately 50% proteins. Enzymatic carbohydrate monomerization enables easy separation to enrich protein content, reduces indigestibility concerns, and facilitates use of carbohydrate as fermentation feedstock. Among soybean carbohydrates, pectin and glucan are more recalcitrant to hydrolyze. To destabilize Ca2+-bridged junctures in pectin, effects of 3 chelators ethylenediaminetetraacetic acid (EDTA), sodium hexametaphosphate (HMP) and citric acid under 2-h 90 °C pretreatments were investigated here. Citric acid was the most effective while EDTA decreased enzymatic hydrolysis. In a 3-factor 2-level factorial study, heat (90 °C, 2 h) and citric acid (10 g/L) pretreatments and cellulase supplementation (10 FPU/g) were found to increase yields of all monosaccharides, to 86.8 ± 5.2% glucose, 98.1 ± 1.6% xylose, 87.5 ± 5.2% galactose, 83.6 ± 1.6% arabinose, and 91.4 ± 3.1% fructose + mannose. The largest percentage improvements were for arabinose (382%), mannose (113%) and glucose (51%). Achieving high monosaccharide yields greatly increases value of soybean carbohydrate as fermentation feedstock.
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Affiliation(s)
- S M Mahfuzul Islam
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA
| | - Abdullah A Loman
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA
| | - Lu-Kwang Ju
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA.
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16
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Single-step enzyme processing of soybeans into intact oil bodies, protein bodies and hydrolyzed carbohydrates. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.02.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Al Loman A, Ju LK. Enzyme-based processing of soybean carbohydrate: Recent developments and future prospects. Enzyme Microb Technol 2017; 106:35-47. [PMID: 28859808 DOI: 10.1016/j.enzmictec.2017.06.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 06/15/2017] [Accepted: 06/26/2017] [Indexed: 12/11/2022]
Abstract
Soybean is well known for its high-value oil and protein. Carbohydrate is, however, an underutilized major component, representing almost 26-30% (w/w) of the dried bean. The complex soybean carbohydrate is not easily hydrolyzable and can cause indigestibility when included in food and feed. Enzymes can be used to hydrolyze the carbohydrate for improving soybean processing and value of soybean products. Here the enzyme-based processing developed for the following purposes is reviewed: hydrolysis of different carbohydrate-rich by/products from soybean processing, improvement of soybean oil extraction, and increase of nutritional value of soybean-based food and animal feed. Once hydrolyzed into fermentable sugars, soybean carbohydrate can find more value-added applications and further improve the overall economics of soybean processing.
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Affiliation(s)
- Abdullah Al Loman
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA
| | - Lu-Kwang Ju
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA.
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18
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Loman AA, Islam SMM, Li Q, Ju LK. Enzyme recycle and fed-batch addition for high-productivity soybean flour processing to produce enriched soy protein and concentrated hydrolysate of fermentable sugars. BIORESOURCE TECHNOLOGY 2017; 241:252-261. [PMID: 28575788 DOI: 10.1016/j.biortech.2017.05.118] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 05/17/2017] [Accepted: 05/18/2017] [Indexed: 06/07/2023]
Abstract
Despite having high protein and carbohydrate, soybean flour utilization is limited to partial replacement of animal feed to date. Enzymatic process can be exploited to increase its value by enriching protein content and separating carbohydrate for utilization as fermentation feedstock. Enzyme hydrolysis with fed-batch and recycle designs were evaluated here for achieving this goal with high productivities. Fed-batch process improved carbohydrate conversion, particularly at high substrate loadings of 250-375g/L. In recycle process, hydrolysate retained a significant portion of the limiting enzyme α-galactosidase to accelerate carbohydrate monomerization rate. At single-pass retention time of 6h and recycle rate of 62.5%, reducing sugar concentration reached up to 120g/L using 4ml/g enzyme. When compared with batch and fed-batch processes, the recycle process increased the volumetric productivity of reducing sugar by 36% (vs. fed-batch) to 57% (vs. batch) and that of protein product by 280% (vs. fed-batch) to 300% (vs. batch).
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Affiliation(s)
- Abdullah Al Loman
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA
| | - S M Mahfuzul Islam
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA
| | - Qian Li
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA
| | - Lu-Kwang Ju
- Department of Chemical and Biomolecular Engineering, The University of Akron, Akron, OH 44325-3906, USA.
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20
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Characterization and physicochemical properties of pectins extracted from agroindustrial by-products. Journal of Food Science and Technology 2017; 54:3111-3117. [PMID: 28974796 DOI: 10.1007/s13197-017-2747-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/01/2017] [Accepted: 06/14/2017] [Indexed: 10/19/2022]
Abstract
The composition and fine structure of pectins found in plant cell walls are heterogeneous, with striking differences, depending on their source, and this eventually determines their functional and technological properties. The aim of this study was to extract and determine the chemical composition and physicochemical properties of pectins from different sources: passion fruit peel, orange pomace, and soy hull. Pectin extraction was performed with heated hydrochloric acid solution, followed by precipitation with 96% ethanol. Extraction yield, chemical composition, molar mass, physicochemical properties (fat absorption capacity, cation exchange capacity, water holding capacity, and antioxidant activity) of pectin were measured. Pectin extraction efficiency was higher for passion fruit peel and orange pomace (15.71 and 17.96%, respectively). Soy hull had low pectin extraction (5.66%). Galacturonic acid content was 23.21% for passion fruit peel pectin and 16.01% for orange pomace pectin. Water holding capacity, fat absorption capacity, and cation-binding capacity present in pectin extracted from passion fruit peel were higher, suggesting this poorly investigated product could be used as thickening and emulsifying agents in food preparations. Phenolic compounds with antioxidant capacity provide pectins with additional properties and expand their industrial use.
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Islam KT, Bond JP, Fakhoury AM. FvSNF1, the sucrose non-fermenting protein kinase gene of Fusarium virguliforme, is required for cell-wall-degrading enzymes expression and sudden death syndrome development in soybean. Curr Genet 2017; 63:723-738. [PMID: 28132080 DOI: 10.1007/s00294-017-0676-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 12/29/2016] [Accepted: 01/06/2017] [Indexed: 01/17/2023]
Abstract
Fusarium virguliforme is a soil-borne pathogenic fungus that causes sudden death syndrome (SDS) in soybean. Its pathogenicity is believed to require the activity of cell-wall-degrading enzymes (CWDEs). The sucrose non-fermenting protein kinase 1 gene (SNF1) is a key component of the glucose de-repression pathway in yeast, and a regulator of gene expression for CWDEs in some plant pathogenic fungi. To elucidate the functional role of the SNF1 homolog in F. virguliforme, FvSNF1 was disrupted using a split-marker strategy. Disruption of FvSNF1 in F. virguliforme abolishes galactose utilization and causes poor growth on xylose, arabinose and sucrose. However, the resulting Fvsnf1 mutant grew similar to wild-type and ectopic transformants on glucose, fructose, maltose, or pectin as the main source of carbon. The Fvsnf1 mutant displayed no expression of the gene-encoding galactose oxidase (GAO), a secretory enzyme that catalyzes oxidation of D-galactose. It also exhibited a significant reduction in the expression of several CWDE-coding genes in contrast to the wild-type strain. Greenhouse pathogenicity assays revealed that the Fvsnf1 mutant was severely impaired in its ability to cause SDS on challenged soybean plants. Microscopy and microtome studies on infected roots showed that the Fvsnf1 mutant was defective in colonizing vascular tissue of infected plants. Cross and longitudinal sections of infected roots stained with fluorescein-labeled wheat germ agglutinin and Congo red showed that the Fvsnf1 mutant failed to colonize the xylem vessels and phloem tissue at later stages of infection. Quantification of the fungal biomass in inoculated roots further confirmed a reduced colonization of roots by the Fvsnf1 mutant when compared to the wild type. These findings suggest that FvSNF1 regulates the expression of CWDEs in F. virguliforme, thus affecting the virulence of the fungus on soybean.
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Affiliation(s)
- Kazi T Islam
- Department of Plant, Soil and Agriculture Systems, Southern Illinois University, Carbondale, IL, 62901, USA
- Donald Danforth Plant Science Center, St Louis, MO, 63132, USA
| | - Jason P Bond
- Department of Plant, Soil and Agriculture Systems, Southern Illinois University, Carbondale, IL, 62901, USA
| | - Ahmad M Fakhoury
- Department of Plant, Soil and Agriculture Systems, Southern Illinois University, Carbondale, IL, 62901, USA.
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Pierce BC, Agger JW, Wichmann J, Meyer AS. Oxidative cleavage and hydrolytic boosting of cellulose in soybean spent flakes by Trichoderma reesei Cel61A lytic polysaccharide monooxygenase. Enzyme Microb Technol 2017; 98:58-66. [PMID: 28110665 DOI: 10.1016/j.enzmictec.2016.12.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 12/01/2016] [Accepted: 12/26/2016] [Indexed: 01/06/2023]
Abstract
The auxiliary activity family 9 (AA9) copper-dependent lytic polysaccharide monooxygenase (LPMO) from Trichoderma reesei (EG4; TrCel61A) was investigated for its ability to oxidize the complex polysaccharides from soybean. The substrate specificity of the enzyme was assessed against a variety of substrates, including both soy spent flake, a by-product of the soy food industry, and soy spent flake pretreated with sodium hydroxide. Products from enzymatic treatments were analyzed using mass spectrometry and high performance anion exchange chromatography. We demonstrate that TrCel61A is capable of oxidizing cellulose from both pretreated soy spent flake and phosphoric acid swollen cellulose, oxidizing at both the C1 and C4 positions. In addition, we show that the oxidative activity of TrCel61A displays a synergistic effect capable of boosting endoglucanase activity, and thereby substrate depolymerization of soy cellulose, by 27%.
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Affiliation(s)
- Brian C Pierce
- DuPont™ Nutrition Biosciences ApS, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark; Department of Chemical and Biochemical Engineering, Center for Bioprocess Engineering, Technical University of Denmark, Søltofts Plads, Building 229, Kgs. Lyngby 2800, Denmark.
| | - Jane Wittrup Agger
- Department of Chemical and Biochemical Engineering, Center for Bioprocess Engineering, Technical University of Denmark, Søltofts Plads, Building 229, Kgs. Lyngby 2800, Denmark.
| | - Jesper Wichmann
- DuPont™ Nutrition Biosciences ApS, Edwin Rahrs Vej 38, Brabrand, 8220, Denmark.
| | - Anne S Meyer
- Department of Chemical and Biochemical Engineering, Center for Bioprocess Engineering, Technical University of Denmark, Søltofts Plads, Building 229, Kgs. Lyngby 2800, Denmark.
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Upadhaya SD, Park JW, Lee JH, Kim IH. Ileal digestibility of nutrients and amino acids in low quality soybean meal sources treated with β-mannanase for growing pigs. Animal 2016; 10:1148-54. [PMID: 26857033 DOI: 10.1017/s1751731116000082] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Apparent ileal digestibility (AID) of energy, dry matter (DM), nitrogen (N) and amino acids and standardized ileal digestibility (SID) of amino acids in low quality soybean meals with different CP concentration (SBM 44% CP and SBM 48% CP) with or without 400 U β-mannanase/kg supplementation were evaluated in 20 cannulated barrows ((Landrace×Yorkshire)×Duroc) with an average BW of 25.08±3.42 kg. A N-free diet was used to determine basal endogenous losses of amino acids. The supplementation of β-mannanase improved (P0.05) AID of N and energy. The type of SBM (SBM 44% CP v. SBM 48% CP) had no effect on AID of DM, N and energy. β-mannanase improved (P<0.05) AID of sum of essential amino acids, arginine, histidine, lysine, valine and glycine. The SID of lysine was higher (P<0.05) in enzyme supplemented than in non-supplemented diets. Larger AID and SID of threonine and proline (P<0.05) were observed in SBM 48% CP than in SBM 44% CP. In conclusion, the supplementation of enzyme improved AID of arginine, histidine, lysine, valine and glycine, but it did not cause marked difference in SID of these amino acids except for lysine. The low nutrient digestibility of the SBM sources used in the present experiment might have favoured the positive effect of β-mannanase supplementation.
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Affiliation(s)
- S D Upadhaya
- 1Department of Animal Resource and Science,Dankook University,Anseodong,Cheonan,Choongnam 330-714,Korea
| | - J W Park
- 1Department of Animal Resource and Science,Dankook University,Anseodong,Cheonan,Choongnam 330-714,Korea
| | | | - I H Kim
- 1Department of Animal Resource and Science,Dankook University,Anseodong,Cheonan,Choongnam 330-714,Korea
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Pierce BC, Wichmann J, Tran TH, Cheetamun R, Bacic A, Meyer AS. Formation of water-soluble soybean polysaccharides from spent flakes by hydrogen peroxide treatment. Carbohydr Polym 2016; 144:504-13. [PMID: 27083842 DOI: 10.1016/j.carbpol.2016.02.082] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 01/27/2016] [Accepted: 02/11/2016] [Indexed: 10/22/2022]
Abstract
In this paper we propose a novel chemical process for the generation of water-soluble polysaccharides from soy spent flake, a by-product of the soy food industry. This process entails treatment of spent flake with hydrogen peroxide at an elevated temperature, resulting in the release of more than 70% of the original insoluble material as high molar mass soluble polysaccharides. A design of experiment was used to quantify the effects of pH, reaction time, and hydrogen peroxide concentration on the reaction yield, average molar mass, and free monosaccharides generated. The resulting product is low in protein, fat, and minerals and contains predominantly water-soluble polysaccharides of high molar mass, including arabinan, type I arabinogalactan, homogalacturonan, xyloglucan, rhamnogalacturonan, and (glucurono)arabinoxylan. This treatment provides a straightforward approach for generation of soluble soy polysaccharides and opens a new range of opportunities for this abundant and underutilized material in future research and industrial applications.
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Affiliation(s)
- Brian C Pierce
- DuPont™ Nutrition Biosciences ApS, Edwin Rahrs Vej 38, Brabrand 8220, Denmark; Department of Chemical and Biochemical Engineering, Center for Bioprocess Engineering, Technical University of Denmark, Søltofts Plads, Building 229, Kgs. Lyngby 2800, Denmark.
| | - Jesper Wichmann
- DuPont™ Nutrition Biosciences ApS, Edwin Rahrs Vej 38, Brabrand 8220, Denmark.
| | - Tam H Tran
- DuPont™ Protein Solutions, 4300 Duncan Avenue Saint Louis, MO 63110, USA.
| | - Roshan Cheetamun
- ARC Centre of Excellence in Plant Cell Walls, School of Biosciences, University of Melbourne, Melbourne VIC, 3010, Australia.
| | - Antony Bacic
- ARC Centre of Excellence in Plant Cell Walls, School of Biosciences, University of Melbourne, Melbourne VIC, 3010, Australia.
| | - Anne S Meyer
- Department of Chemical and Biochemical Engineering, Center for Bioprocess Engineering, Technical University of Denmark, Søltofts Plads, Building 229, Kgs. Lyngby 2800, Denmark.
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25
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Optimization of Enzymatic Process Condition for Protein Enrichment, Sugar Recovery and Digestibility Improvement of Soy Flour. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2854-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Loman AA, Ju LK. Towards complete hydrolysis of soy flour carbohydrates by enzyme mixtures for protein enrichment: A modeling approach. Enzyme Microb Technol 2016; 86:25-33. [DOI: 10.1016/j.enzmictec.2016.01.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/27/2015] [Accepted: 01/19/2016] [Indexed: 01/15/2023]
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Upadhaya SD, Park JW, Lee JH, Kim IH. Efficacy of β-mannanase supplementation to corn-soya bean meal-based diets on growth performance, nutrient digestibility, blood urea nitrogen, faecal coliform and lactic acid bacteria and faecal noxious gas emission in growing pigs. Arch Anim Nutr 2015; 70:33-43. [PMID: 26635142 DOI: 10.1080/1745039x.2015.1117697] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
A study was conducted to determine the efficacy of β-mannanase supplementation to a diet based on corn and soya bean meal (SBM) on growth performance, nutrient digestibility, blood urea nitrogen (BUN), faecal coliforms and lactic acid bacteria, and noxious gas emission in growing pigs. A total of 140 pigs [(Landrace × Yorkshire) × Duroc; average body weight 25 ± 3 kg] were randomly allotted to a 2 × 2 factorial arrangement with dietary treatments consisting of hulled or dehulled SBM without or with supplementation of 400 U β-mannanase/kg. During the 6 weeks of experimental feeding, β-mannanase supplementation had no effect on body weight gain, feed intake and gain:feed (G:F) ratio. Compared with dehulled SBM, feeding hulled SBM caused an increased feed intake of pigs in the entire trial (p = 0.05). The G:F ratio was improved in pigs receiving dehulled SBM (p < 0.05). Dietary treatments did not influence the total tract digestibility of dry matter, nitrogen and gross energy. Enzyme supplementation reduced (p < 0.05) the population of faecal coliforms and tended to reduce the NH3 concentration after 24 h of fermentation in a closed box containing faecal slurry. Feeding hulled SBM tended to reduce NH3 emission on days 3 and 5 of fermentation. In conclusion, mannanase supplementation had no influence on growth performance and nutrient digestibility but showed a positive effect on reducing coliform population and tended to reduce NH3 emission. Dehulled SBM increased G:F ratio and hulled SBM tended to reduce NH3 emission.
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Affiliation(s)
- Santi Devi Upadhaya
- a Department of Animal Resource and Science , Dankook University , Cheonan , South Korea
| | - Jae Won Park
- a Department of Animal Resource and Science , Dankook University , Cheonan , South Korea
| | | | - In Ho Kim
- a Department of Animal Resource and Science , Dankook University , Cheonan , South Korea
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28
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Olukosi OA, Beeson LA, Englyst K, Romero LF. Effects of exogenous proteases without or with carbohydrases on nutrient digestibility and disappearance of non-starch polysaccharides in broiler chickens. Poult Sci 2015; 94:2662-9. [PMID: 26371327 PMCID: PMC4988624 DOI: 10.3382/ps/pev260] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/24/2015] [Accepted: 07/15/2015] [Indexed: 11/20/2022] Open
Abstract
The objective of the current study was to evaluate the effect of a subtilisin protease, without or with inclusion of carbohydrases, on digestibility and retention of energy and protein, as well as the solubilization and disappearance of non-starch polysaccharides (NSP) from corn-soybean meal based diets fed to broiler chickens. Two hundred eighty-eight Ross 308 male broiler chickens were used for the experiment. On d 14, the birds were weighed and allocated to 6 treatments and 8 replicates per treatment with 6 birds per replicate. Treatments were: 1) corn-soybean meal based control diet; 2) control diet plus supplemental protease at 5,000 (P5000) protease units (PU)/kg); 3) control plus 10,000 PU/kg protease (P10000); or control plus an enzyme combination containing xylanase, amylase, and protease (XAP) added to achieve protease activity of: 4) 2,500 PU/kg (XAP2500); 5) 5,000 PU/kg (XAP5000); or 6) 10,000 PU/kg (XAP10000). The enzymes in XAP were combined at fixed ratios of 10:1:25 of xylanase:amylase:protease. Data were analyzed by ANOVA and specific orthogonal contrasts between treatments were performed. Addition of xylanase and amylase increased (P < 0.05) the ileal digestibility of protein by 4.2% and 2.1% at XAP5000 and XAP10000, respectively (relative to P5000 and P10000, respectively), exhibiting a plateau after the XAP5000 dose. Increment (P < 0.05) in AME due to protease was evident, particularly in P10000. At the ileal level, XAP reduced (P < 0.05) the flow of insoluble xylose and arabinose, which indicates an increase in the solubilization of arabinoxylan polymers in the small intestine. Protease on its own reduced (P < 0.05) the flow of insoluble arabinose but did not affect the flow of insoluble xylose. XAP reduced (P < 0.05) the pre-cecal flow of insoluble and total glucose and galactose. It was concluded that whereas protease by itself improved nutrient utilization and increased solubilization of NSP components, at the lower dose, a combination of xylanase, amylase, and protease produced effects greater than those of protease alone.
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Affiliation(s)
- O A Olukosi
- Monogastric Science Research Centre, Scotland's Rural College, Edinburgh, EH9 3JG, UK
| | - L A Beeson
- Monogastric Science Research Centre, Scotland's Rural College, Edinburgh, EH9 3JG, UK
| | - K Englyst
- Englyst Carbohydrates Ltd, Southampton, Hampshire, SO16 7NP, UK
| | - L F Romero
- Dupont Industrial Biosciences, Marlborough, SN8 1XN, UK
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29
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Lili W, Yeming C, Zaigui L. The effects of freezing on soybean microstructure and qualities of soymilk. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Rosset M, Acquaro VR, Beléia ADP. Protein Extraction from Defatted Soybean Flour with Viscozyme L Pretreatment. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12030] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michele Rosset
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná; Av. Dr. Tito, s/n, Jardim Panorama 86400-000 Jacarezinho PR Brazil
| | - Vinicius Ricardo Acquaro
- Departamento de Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias; Universidade Estadual de Londrina; Londrina PR Brazil
| | - Adelaide Del Pino Beléia
- Departamento de Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias; Universidade Estadual de Londrina; Londrina PR Brazil
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31
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Ethanol Production from Soybean Fiber, a Co‐product of Aqueous Oil Extraction, Using a Soaking in Aqueous Ammonia Pretreatment. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2016-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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32
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Isolation and characterisation of cell wall polysaccharides from legume by-products: Okara (soymilk residue), pea pod and broad bean pod. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.02.042] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Karki B, Lamsal BP, Jung S, van Leeuwen J(H, Pometto AL, Grewell D, Khanal SK. Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.023] [Citation(s) in RCA: 127] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Kasai N, Satake R, Ikehara H. Isolation and enzymatic digestion of body complex of soybean seed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:10026-33. [PMID: 16366690 DOI: 10.1021/jf051162n] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The body complex of the soybean seed (BCSS) was isolated from the single cells (27.2%) by a sequential procedure of autoclaving with water, cellulase digestion for the primary cell wall, pectinase digestion for the secondary cell wall, and defatting with hexane washing. Its characteristics were then investigated. The defatted BCSS (DBCSS) consisted of protein (76.5%) and mannose-rich carbohydrates (3.2%). Screening of the food-processing protease for the digestion of DBCSS was carried out, and a kind of alkaline protease was selected. The inner protein of DBCSS was easily extracted with 0.1 M sodium carbonate buffer, pH 10, and the insoluble shell of the body complex (SDBCSS) was left. SDBCSS consisted of hydrophobic amino acid-rich protein. SDBCSS was easily digested by the selected alkaline protease. SDBCSS was dissolved by boiling with sodium dodecyl sulfate-mercaptoethanol, and it was found to consist of a protein of approximately 3 kDa. The high enzymatic digestion including the selected protease for soybean seed and defatted soybean meal was carried out; both were extracted and digested with a yield of >99.5%. The final indigestible residue was found as paired hexagonal and filamentous organs of the soybean cells.
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Affiliation(s)
- Naoya Kasai
- Division of Applied Biological Chemistry, Laboratory of Food Chemistry, Nutrient Chemistry, and Fermentation Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, Sakai, Osaka, Japan.
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35
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Karr-Lilienthal L, Kadzere C, Grieshop C, Fahey G. Chemical and nutritional properties of soybean carbohydrates as related to nonruminants: A review. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.livprodsci.2005.01.015] [Citation(s) in RCA: 147] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Kasai N, Ikehara H. Stepwise extraction of proteins and carbohydrates from soybean seed. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:4245-52. [PMID: 15884867 DOI: 10.1021/jf048337y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The stepwise hot water extraction of soybeans, which were extractions in a series of procedures of whole soybean seeds, dehulled and sliced ones, and pressed ones carried out by autoclaving, was investigated to study the localization in the seed and their characteristics. The characteristics of each extraction were studied by HPLC, SDS-PAGE, components analysis, microscopic observation, and effect for some enzymes. Carbohydrates were easier to extract than protein. In the extractions, the ratio of uronic acid per total sugar was constantly about 0.3. A comparison of these extracts, soybean milk, extraction from defatted soybean meal, and soybean milk residues was also carried out, and the characteristics and the localization were investigated. Mid-sized proteins in soybean milk were easy to extract. However, hardly any high molecular weight proteins or high molecular weight carbohydrates were extracted. The proteins and carbohydrates were considered to be localized in the middle lamella and in the protein and/or oil bodies of the cell, and the proteins and carbohydrates were gradually extracted through seed and cell breaking. Gelation was observed only in the boiled extracts from whole seeds. Pepsin and trypsin digests of the high molecular weight protein had inhibitory activity against the angiotensin I converting enzyme.
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Affiliation(s)
- Naoya Kasai
- Laboratory of Food Chemistry, Division of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, 1-1 Gakuen-cho, Sakai, Osaka 599-8531, Japan.
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37
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Kasai N, Murata A, Inui H, Sakamoto T, Kahn RI. Enzymatic high digestion of soybean milk residue (okara). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5709-16. [PMID: 15373413 DOI: 10.1021/jf035067v] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The objective of this study was to digest okara in high yield by food-processing enzymes. Autoclaving of okara was effective in increasing cellulase digestion for the primary cell wall, and the digestion was accelerated by the formation of single cells by stirring. Most of the residual okara after autoclaving and cellulase digestion was found to be the secondary cell walls compared with the cellulase-treated soybean single cells. The secondary cell wall was found to be composed of galacturonic acid, neutral sugars, and protein and was considered to be a complex of these compositions. Many cellulolytic and proteolytic enzymes could not digest the secondary cell wall; however, it was found that two pectinases could digest the secondary cell wall. A series of digestions resulted in yields of 83-85% from the raw okara, and the final residues were identified as oil body complexes in the soybean cells and fiber-like organ between the cells.
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Affiliation(s)
- Naoya Kasai
- Laboratory of Food Chemistry, Nutrient Chemistry, and Fermentation Chemistry, Division of Applied Biological Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, Sakai, Osaka, Japan.
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