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Spreng S, Dawid C, Dunkel A, Hofmann T. Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16423-16437. [PMID: 39010731 PMCID: PMC11273605 DOI: 10.1021/acs.jafc.4c01000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/22/2024] [Accepted: 05/22/2024] [Indexed: 07/17/2024]
Abstract
A sensitive high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/MSMRM) method, leveraging both technique and internal calibration, was developed for the simultaneous and comprehensive quantitative analysis of 46 antioxidants and antioxidant precursors in different beer types without any cleanup procedure. Combined with their in vitro antioxidant activity, a dose-activity estimation exposed a group of 10 key antioxidants, namely, tryptophan, tyrosine, hordatine A, hordatine B, procyanidin B3, prodelphinidin B3, tachioside (3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside), (+)-catechin, tyrosol, and ferulic acid. To study the effect of antioxidants in spiking and aging studies, another liquid chromatography-MS (LC-MS)-based method was developed, monitoring markers for oxidation in beer. A positive effect of the antioxidants on the flavor stability at naturally relevant concentrations was shown by a slowing of oxygen-dependent aging reactions highlighted in beer storage trials under oxygen atmosphere. Thereby, a doubling of the natural concentration of all investigated antioxidants in beer revealed a limit inhibition of 67% on the degradation of cis-isocohumulone to hydroxy-cis-alloisocohumulone.
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Affiliation(s)
- Stefan Spreng
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian
Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute
for Food Systems Biology at the Technical University of Munich, Lise-Meitner Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian
Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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Spreng S, Wannenmacher J, Gastl M, Dawid C, Hofmann T. Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley ( Hordeum vulgare L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13885-13897. [PMID: 38833300 PMCID: PMC11191689 DOI: 10.1021/acs.jafc.4c00998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/22/2024] [Accepted: 05/22/2024] [Indexed: 06/06/2024]
Abstract
The application of high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) revealed the origin and evolution of antioxidants during the brewing process of hopped and unhopped reference beer. As tachioside (3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside), arbutin (4-hydroxyphenyl-β-d-glucopyranoside), and hordatines clearly increased during the fermentation step, the raw material barley was investigated as a source of the corresponding precursors. Therefore, 4-hydroxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, 4-hydroxy-3-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, 4-hydroxy-3-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside, and 4-hydroxy-2-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside were isolated from barley for the first time, and identified using liquid chromatography-mass spectrometry (LC-MS) and one-dimensional/two-dimensional-nuclear magnetic resonance (1D/2D-NMR) experiments. Moreover, hordatine glucosides A, B, and C were isolated and identified from barley, and hordatine C glucoside was characterized for the first time. A fermentation model followed by HPLC-MS/MS analysis substantiated the release of tachioside from 4-hydroxy-3-methoxyphenyl-β-d-glucopyranosyl-(1 → 6)-β-d-glucopyranoside by Saccharomyces cerevisiae. Quantitation experiments monitoring the content in wheat, barley, and different barley malt types demonstrated a wide range of concentrations, providing a basis for further comprehensive investigations to optimize the antioxidant yield in beer to contribute to improved flavor stability.
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Affiliation(s)
- Stefan Spreng
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Julia Wannenmacher
- Chair
of Brewing and Beverage Technology, Technical
University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany
| | - Martina Gastl
- Chair
of Brewing and Beverage Technology, Technical
University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian
Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian
Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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Gutierrez-Barrutia MB, Cozzano S, Arcia P, Del Castillo MD. Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers' spent grain. Food Res Int 2023; 172:113160. [PMID: 37689916 DOI: 10.1016/j.foodres.2023.113160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims "high in fiber" and "source of protein" for those containing 17 % of EBSG, were formulated. Biscuits were characterized by analysis of nutrients and bioactive compounds before and after digestion under in vitro enzymatic oral-gastro-intestinal and colonic fermenting conditions. The bioaccessibility of antioxidants, anti-inflammatory and antidiabetic compounds in biscuits' intestinal digests and short-chain fatty acids in colonic samples was analyzed. EBSG-added biscuits showed significantly lower (p < 0.05) glucose intestinal bioaccessibility and significantly higher (p < 0.05) phenolic compounds intestinal bioaccessibility compared to biscuits without EBSG. EBSG-added biscuits showed significantly (p < 0.05) higher in vitro antidiabetic potential than the other did. Moreover, the intestinal digest of biscuits containing 17 % EBSG exhibited significantly (p < 0.05) better in vitro inhibition of intracellular ROS formation and in vitro anti-inflammatory properties. FOS addition (p < 0.05) significantly improved the production of butyric acid while EBSG did for valeric acid which possess chemoprotective effect. In conclusion, the combined use of FOS (15.2 %) and EBSG (17 %) allowed obtaining a human healthier snack formulation for satisfying consumers' demands and achieving nutrition security.
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Affiliation(s)
- Maria Belen Gutierrez-Barrutia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Latitud-LATU Foundation, Av. Italia 6201, Montevideo 11500, Uruguay
| | - Maria Dolores Del Castillo
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain.
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Rodriguez LM, Camina JL, Borroni V, Pérez EE. Protein recovery from brewery solid wastes. Food Chem 2023; 407:134810. [PMID: 36565578 DOI: 10.1016/j.foodchem.2022.134810] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/16/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
Abstract
Brewing produces significant amounts of solid waste during the process: spent cereals (BSG), hops and spent yeast (BSY). These residues are sustainable sources of valuable nutrients and functional compounds like proteins, polyphenols, and polysaccharides. This review describes the three solid wastes and the different extraction techniques for protein recovery. The protein obtained can be used as a new source of non-animal protein or as a functional and bioactive ingredient. Particular attention was given to methods using conventional technologies (alkaline and ethanolic extraction) and more innovative approaches (enzymes, microwaves, ultrasound, pressurized liquids and sub-critical water extraction). Although the BSG is used in some industrial applications, studies in operating conditions, cost, energy efficiency, and product performance are still required to consolidate these solid wastes as a source of non-animal protein. The application of proteins is also an important question when choosing the extraction method.
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Affiliation(s)
- Luciana M Rodriguez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina.
| | - Julia L Camina
- Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
| | - Virginia Borroni
- Instituto de Tecnología en Polímeros y Nanotecnología - ITPN (UBA-CONICET), Facultad de Arquitectura, Diseño y Urbanismo (FADU), Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428, Buenos Aires, Argentina
| | - Ethel E Pérez
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Av. Alem 1253. Primer Piso - Ala C, 8000 Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química - PLAPIQUI (UNS-CONICET), Camino La Carrindanga km 7, 8000 Bahía Blanca, Argentina
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Errico M, Coelho JAP, Stateva RP, Christensen KV, Bahij R, Tronci S. Brewer's Spent Grain, Coffee Grounds, Burdock, and Willow-Four Examples of Biowaste and Biomass Valorization through Advanced Green Extraction Technologies. Foods 2023; 12:foods12061295. [PMID: 36981221 PMCID: PMC10048697 DOI: 10.3390/foods12061295] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
This paper explores the transformation of biowastes from food industry and agriculture into high-value products through four examples. The objective is to provide insight into the principles of green transition and a circular economy. The first two case studies focus on the waste generated from the production of widely consumed food items, such as beer and coffee, while the other two examine the potential of underutilized plants, such as burdock and willow, as sources of valuable compounds. Phenolic compounds are the main target in the case of brewer's spent grain, with p-coumaric acid and ferulic acid being the most common. Lipids are a possible target in the case of spent coffee grounds with palmitic (C16:0) and linoleic (C18:2) acid being the major fatty acids among those recovered. In the case of burdock, different targets are reported based on which part of the plant is used. Extracts rich in linoleic and oleic acids are expected from the seeds, while the roots extracts are rich in sugars, phenolic acids such as chlorogenic, caffeic, o-coumaric, syringic, cinnamic, gentisitic, etc. acids, and, interestingly, the high-value compound epicatechin gallate. Willow is well known for being rich in salicin, but picein, (+)-catechin, triandrin, glucose, and fructose are also obtained from the extracts. The study thoroughly analyzes different extraction methods, with a particular emphasis on cutting-edge green technologies. The goal is to promote the sustainable utilization of biowaste and support the green transition to a more environmentally conscious economy.
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Affiliation(s)
- Massimiliano Errico
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Jose A P Coelho
- Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, Rua Conselheiro Emídio Navarro 1, 1959-007 Lisboa, Portugal
- Centro de Química Estrutural, Institute of Molecular Sciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
| | - Roumiana P Stateva
- Institute of Chemical Engineering, Bulgarian Academy of Science, 1113 Sofia, Bulgaria
| | - Knud V Christensen
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Rime Bahij
- Faculty of Engineering, Department of Green Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Stefania Tronci
- Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, 09123 Cagliari, Italy
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6
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How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates? FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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7
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Becker D, Stegmüller S, Richling E. Characterization of brewer's spent grain extracts by tandem mass spectrometry and
HPLC‐DAD
: Ferulic acid dehydrodimers, phenolamides, and oxylipins. Food Sci Nutr 2022; 11:2298-2320. [PMID: 37181325 PMCID: PMC10171517 DOI: 10.1002/fsn3.3178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/25/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022] Open
Abstract
Brewer's spent grain (BSG) is a major by-product of the brewing industry which is generated in high amounts. In recent years, sustainable food production has become more and more important. BSG mainly used as cattle feed has gained high interest due to not only its valuable ingredients such as fiber and proteins but also secondary metabolites remaining in BSG after the brewing process and known for many biological effects. In the present study, various methods were applied, such as acetone extraction (A), alkaline hydrolysis followed by ethyl acetate extraction (HE), and acetone extraction of alkaline hydrolysis residue (HA). Compounds present in the respective bioactive extracts were characterized by mass spectrometry to identify the active compounds. Various hydroxycinnamic acid derivatives as well as oxylipins and some dicarboxylic acids, such as azelaic acid, were present in HE and HA extracts. In contrast, some catechins and phenolamides, such as numerous hordatines, as well as oxylipins and phospholipids were detected in A extracts. Quantification using HPLC-DAD revealed hordatine contents up to 172.2 ± 2.1 μg p-coumaric acid equivalents/mg extract. Hydroxycinnamic acid derivatives content accounted for up to 48% of the total extract (HE extracts) but only around 3% of the total HA extracts. In summary, all extracts contained secondary plant metabolites belonging to different classes, ranging from hydroxycinnamic acids to phenolamides, such as not only hordatines but also oxylipins, which were identified for the first time in BSG.
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Affiliation(s)
- Daniela Becker
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
| | - Simone Stegmüller
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology Rheinland‐Pfälzische Technische Universität Kaiserslautern‐Landau Kaiserslautern Germany
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8
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Fărcaș AC, Socaci SA, Nemeș SA, Salanță LC, Chiș MS, Pop CR, Borșa A, Diaconeasa Z, Vodnar DC. Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview. Foods 2022; 11:foods11162454. [PMID: 36010454 PMCID: PMC9407619 DOI: 10.3390/foods11162454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemeș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Laboratory for Testing Quality and Food Safety, Calea Florești Street, No. 64, 400516 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Andrei Borșa
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur, 400372 Cluj-Napoca, Romania
| | - Zorița Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
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Milew K, Manke S, Grimm S, Haseneder R, Herdegen V, Braeuer AS. Application, characterisation and economic assessment of brewers’ spent grain and liquor. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kerstin Milew
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Sophie Manke
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Sandra Grimm
- Institute of Bioscience TU Bergakademie Freiberg Leipziger Straße 29 09599 Freiberg Germany
| | - Roland Haseneder
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Volker Herdegen
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
| | - Andreas S. Braeuer
- Institute of Thermal‐, Environmental‐ and Resources’ Process Engineering TU Bergakademie Freiberg Leipziger Straße 28 09599 Freiberg Germany
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Lech M, Labus K. The methods of brewers’ spent grain treatment towards the recovery of valuable ingredients contained therein and comprehensive management of its residues. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.05.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Arabinoxylans Release from Brewers’ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts. Foods 2022; 11:foods11101415. [PMID: 35626985 PMCID: PMC9140831 DOI: 10.3390/foods11101415] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/04/2022] [Accepted: 05/09/2022] [Indexed: 01/27/2023] Open
Abstract
Brewers’ spent grain (BSG) is the most abundant byproduct generated from the beer-brewing process. BSG is a material rich in hemicellulose, composed of arabinoxylans (AX). However, the high crosslinking of this material causes low availability of AX, for which it is necessary to apply different treatments. The objective of this research is to increase the release of arabinoxylans through solid-state fermentation with Fusarium oxysporum f. sp. lycopersici using extruded brewery spent grain. First, the BSG is subjected to two types of physical treatments: extrusion at 20% moisture, 200 rpm and 50 °C (BSGe), and blade milling (BSGm). The chemical composition is determined for each sample (BSG, BSGe and BSGm). Subsequently, the solid-state fermentation process (SSF) is carried out on each sample. The fermentation kinetics at 30 °C are monitored for 7 days. Once the SSF concludes, AX are extracted, and the purity of AX is determined by the phloroglucinol colorimetric assay. Finally, the total phenolic compounds, phenolic acids and antioxidant capacity by DPPH are quantified. No significant differences (p ≥ 0.05) in the protein, lipid, ash or total dietary fiber contents are found among the samples. No significant difference (p ≥ 0.05) in the content of soluble fiber is found, although BSGe and BSGm have higher values than BSG. On the other hand, the yields of soluble AX exhibit significant differences (p ≤ 0.05) among nonfermented samples (BSG, 0.03%; BSGm, 0.53%; BSGe, 0.70%) and with SSF (BSG, 2.95%; BSGm, 6.24%; and BSGe, 9.58%). In addition, the contents of free phenolic compounds and free phenolic acids and the percent inhibition of free extracts by 2,2-diphenyl-1-picrylhydrazyl (DPPH) differ significantly (p ≤ 0.05) between samples subjected to SSF and nonfermented samples. Therefore, extrusion and SSF treatment increase AX release from BSG as well as the antioxidant capacity of the extracts.
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12
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Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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13
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Ferreira R, Lourenço S, Lopes A, Andrade C, Câmara JS, Castilho P, Perestrelo R. Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry. Foods 2021; 10:foods10112867. [PMID: 34829147 PMCID: PMC8624466 DOI: 10.3390/foods10112867] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 12/19/2022] Open
Abstract
Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.
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Affiliation(s)
- Rui Ferreira
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
| | - Sílvia Lourenço
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, Av. do Porto de Pesca, 2520-641 Peniche, Portugal;
- CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal;
| | - André Lopes
- OOM—Observatório Oceânico da Madeira, Edifício Madeira Tecnopolo, Piso 0, Caminho da Penteada, 9020-105 Funchal, Portugal;
- CCMAR—Centro de Ciências do Mar, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carlos Andrade
- CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal;
- OOM—Observatório Oceânico da Madeira, Edifício Madeira Tecnopolo, Piso 0, Caminho da Penteada, 9020-105 Funchal, Portugal;
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Paula Castilho
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
- Correspondence: ; Tel.: +351-291-705224
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Influence of particle size uniformity on the filter cake resistance of physically and chemically modified fine particles. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118966] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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15
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Influence of Brewer's Spent Grain Compounds on Glucose Metabolism Enzymes. Nutrients 2021; 13:nu13082696. [PMID: 34444856 PMCID: PMC8399999 DOI: 10.3390/nu13082696] [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: 07/12/2021] [Revised: 07/29/2021] [Accepted: 08/02/2021] [Indexed: 12/30/2022] Open
Abstract
With a yearly production of about 39 million tons, brewer’s spent grain (BSG) is the most abundant brewing industry byproduct. Because it is rich in fiber and protein, it is commonly used as cattle feed but could also be used within the human diet. Additionally, it contains many bioactive substances such as hydroxycinnamic acids that are known to be antioxidants and potent inhibitors of enzymes of glucose metabolism. Therefore, our study aim was to prepare different extracts—A1-A7 (solid-liquid extraction with 60% acetone); HE1-HE6 (alkaline hydrolysis followed by ethyl acetate extraction) and HA1-HA3 (60% acetone extraction of alkaline residue)—from various BSGs which were characterized for their total phenolic (TPC) and total flavonoid (TFC) contents, before conducting in vitro studies on their effects on the glucose metabolism enzymes α-amylase, α-glucosidase, dipeptidyl peptidase IV (DPP IV), and glycogen phosphorylase α (GPα). Depending on the extraction procedures, TPCs ranged from 20–350 µg gallic acid equivalents/mg extract and TFCs were as high as 94 µg catechin equivalents/mg extract. Strong inhibition of glucose metabolism enzymes was also observed: the IC50 values for α-glucosidase inhibition ranged from 67.4 ± 8.1 µg/mL to 268.1 ± 29.4 µg/mL, for DPP IV inhibition they ranged from 290.6 ± 97.4 to 778.4 ± 95.5 µg/mL and for GPα enzyme inhibition from 12.6 ± 1.1 to 261 ± 6 µg/mL. However, the extracts did not strongly inhibit α-amylase. In general, the A extracts from solid-liquid extraction with 60% acetone showed stronger inhibitory potential towards a-glucosidase and GPα than other extracts whereby no correlation with TPC or TFC were observed. Additionally, DPP IV was mainly inhibited by HE extracts but the effect was not of biological relevance. Our results show that BSG is a potent source of α-glucosidase and GPα inhibitors, but further research is needed to identify these bioactive compounds within BSG extracts focusing on extracts from solid-liquid extraction with 60% acetone.
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Bonifácio-Lopes T, Vilas Boas AA, Coscueta ER, Costa EM, Silva S, Campos D, Teixeira JA, Pintado M. Bioactive extracts from brewer's spent grain. Food Funct 2021; 11:8963-8977. [PMID: 33001088 DOI: 10.1039/d0fo01426e] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
In this study, antioxidant-rich extracts from brewer's spent grain (BSG) extracted by solid-to-liquid extraction using different solvents water and ethanol and their mixtures at two ratios (80% ethanol : water (v/v) and 60% ethanol : water (v/v)) were characterized. Nutritional composition was evaluated for the extracts and for the solid residues obtained after extraction. Additionally, the extracts were analyzed for the total phenolic content and individual phenolic compounds and related biological properties including antioxidant capacity (ABTS; ORAC and DNA protection), antihypertensive capacity, antibacterial activity and antibiofilm capacity. Safety was also demonstrated through genotoxicity and cytotoxicity tests. The results obtained showed that while all the extracts exhibited high antioxidant capacity (except ethanolic extract), the highest values were obtained for the 60% ethanol : water extract. The identification of phenolic compounds using HPLC showed that catechin and vanillin were the main compounds identified with the highest concentration being obtained for 60% ethanol : water extraction. In the biological activity assays, water and hydroethanolic extracts were multifunctional (antioxidant and antihypertensive capacity, antibacterial and antibiofilm activity), and the 80% ethanol : water presented better results in some assays. All were non-genotoxic, but the cytotoxicity was dependent on the extract concentration, with complete safe application for all up to 1 mg mL-1. Therefore, this study shows the potential of a viable green solvent based and low cost extraction recovery method of bioactive compounds from brewer's spent grain.
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Affiliation(s)
- Teresa Bonifácio-Lopes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal. and CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ana A Vilas Boas
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Ezequiel R Coscueta
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Eduardo M 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.
| | - Sara Silva
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Débora Campos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, 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.
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Kaunda JS, Qin XJ, Zhu HT, Wang D, Yang CR, Zhang YJ. Previously undescribed pyridyl-steroidal glycoalkaloids and 23S,26R-hydroxylated spirostanoid saponin from the fruits of Solanum violaceum ortega and their bioactivities. PHYTOCHEMISTRY 2021; 184:112656. [PMID: 33524854 DOI: 10.1016/j.phytochem.2021.112656] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/31/2020] [Accepted: 01/03/2021] [Indexed: 06/12/2023]
Abstract
Three previously undescribed pyridyl-steroidal glycoalkaloids, solanindiosides A‒C, one rare 23S,26R-hydroxylated spirostanoid saponin, and two steroidal alkaloid aglycones, solanindins A and B, derived from the acid hydrolysis of solanindiosides A‒C, were isolated from the fruits of Solanum violaceum, together with five known analogues, including two rare steroidal glycosides, two lignans and a diterpene. Structurally, they comprise a 16β-methoxy-23-deoxy-22,26-epimino-cholest-type skeleton moiety, and a 16β-methoxy-3,23-dideoxy-22,26-epimino-cholest-3,5-dien derivative. The hitherto undescribed structures were established on the basis of extensive spectroscopic analyses. Configurations of sugar moieties were resolved by chemical derivations. Solanindiosides A‒C, (22R,23S,25R,26R)-spirost-5-ene-3β,23,26-triol3-O-β-d-xylopyranosyl-(1→3)-β-d-glucopyranoside, solanindins A and B, and (1S,2S)-1-(4-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-[(2S,3R,4R)-tetrahydro-4-[(4-hydroxy-3-methoxyphenyl)methyl]-3-(hydroxymethyl)-2-furanyl]phenoxy]-1,3-propanediol were evaluated for their cytotoxic and antibacterial activities. (1S,2S)-1-(4-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-[(2S,3R,4R)-tetrahydro-4-[(4-hydroxy-3-methoxyphenyl)methyl]-3-(hydroxymethyl)-2-furanyl]phenoxy]-1,3-propanediol showed the most potent cytotoxic activity against MCF-7 cells (IC50 = 4.386 ± 0.098 μM), while solanindin B displayed some inhibitory effects against Staphylococcus aureus Rosenbach with MIC50 value of 37.32 ± 0.793 μM. In addition, (1S,2S)-1-(4-hydroxy-3-methoxyphenyl)-2-[2-methoxy-4-[(2S,3R,4R)-tetrahydro-4-[(4-hydroxy-3-methoxyphenyl)methyl]-3-(hydroxymethyl)-2-furanyl]phenoxy]-1,3-propanediol induced dose dependent apoptosis effect in MCF-7 cells.
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Affiliation(s)
- Joseph Sakah Kaunda
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China; University of Chinese Academy of Sciences, Beijing, 100049, PR China
| | - Xu-Jie Qin
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China; Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China
| | - Hong-Tao Zhu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China; Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China
| | - Dong Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China; Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China
| | - Chong-Ren Yang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China
| | - Ying-Jun Zhang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China; Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, PR China.
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18
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Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Castilla-Archilla J, Papirio S, Lens PN. Two step process for volatile fatty acid production from brewery spent grain: Hydrolysis and direct acidogenic fermentation using anaerobic granular sludge. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.10.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Horn PA, Pedron NB, Junges LH, Rebelo AM, da Silva Filho HH, Zeni ALB. Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03637-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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In Vitro Evaluation of Enriched Brewers' Spent Grains Using Bacillus subtilis WX-17 as Potential Functional Food Ingredients. Appl Biochem Biotechnol 2020; 193:349-362. [PMID: 32968964 DOI: 10.1007/s12010-020-03424-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 09/11/2020] [Indexed: 01/24/2023]
Abstract
Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted into soluble fibers after fermentation, giving an increase from 6.13 ± 0.42 to 9.37 ± 0.53 mg/100 g BSG. After in vitro digestion of unfermented and fermented BSG, various nutritional components were found to be higher in fermented BSG. Components such as amino acids and fatty acids gave a concentration of 1.635 ± 0.236 mg/mL and 6.35 ± 0.65 mg/mL, respectively. Additionally, vitamin K2 MK7 was detected in fermented BSG with a concentration of 0.00012 ± 0.000005 mg/mL. Probiotics Bacillus subtilis WX-17 was observed to withstand the in vitro digestion. After in vitro fermentation, various short-chain fatty acids namely acetic acid, propanoic acid, and butyric acid were produced at higher amounts for fermented BSG. The concentrations obtained were 124.11 ± 18.72 mM, 13.18 ± 1.38 mM, and 46.25 ± 7.57 mM respectively. As for gut microbiota profile, differential genera such as Bacteroides and Ruminococcus were detected, showing different effects on the intestinal microbiota. This study demonstrates the potential of using microbial fermentation of underutilized BSG to serve as potential functional food ingredients.
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Kirsch V, Bakuradze T, Richling E. Toxicological testing of syringaresinol and enterolignans. Curr Res Toxicol 2020; 1:104-110. [PMID: 34345839 PMCID: PMC8320611 DOI: 10.1016/j.crtox.2020.09.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 09/06/2020] [Accepted: 09/09/2020] [Indexed: 01/22/2023] Open
Abstract
Lignans are secondary plant constituents with dibenzylbutane skeletons found in cereals, oilseeds, and nuts. Two members of this class, syringaresinol (Syr) and secoisolariciresinol (Seco), occur at relatively high levels in cereals and processed food products as well as in coniferous trees. In vitro studies have shown that Seco and its metabolites enterodiol (END) and enterolactone (ENL), which are formed by intestinal microbes, exhibit strong antioxidant activity because of their phenolic character. The biological activity and discussion of dietary supplementation with these substances led to questions about the potential adverse health effects of these compounds, which are explored here. Syr and the metabolites END and ENL were investigated by combining structural information generated in silico with practical testing in vitro. An in silico structure-activity analysis was performed using ToxTree and NexusPrediction to suggest plausible mechanisms of toxicity and estimate toxicological endpoints of these compounds. Structural alerts were generated based on the presence of phenolic units with coordinating substituents that could potentially form quinoid structures, promote reactive oxygen species (ROS) formation, bind to cellular structures, or damage chromosomes. To assess the in silico results, the cytotoxicity and genotoxic potential of the studied compounds were tested in vitro using the resazurin reduction and comet assays, respectively. Incubating HepG2 and HT29 cells for 1 h or 24 h with 0–100 μM Syr, END, or ENL induced no cytotoxic effects. Additionally, even the highest tested concentrations of END and ENL showed no modulation of background and total DNA damage. The initial in silico screen thus generated structural alerts linked to toxicological endpoints, but experimental assessments of the studied compounds revealed no detectable toxicity, demonstrating the need for individual mechanistic experimental verification of in silico predictions. This approach makes it possible to connect known biological activity, such as reported antioxidative effects, to underlying mechanisms such as proton abstraction or donation. This in turn can yield insights – for example, that a compound's tendency to act as a pro- or anti-oxidant (and hence to exert adverse or beneficial health effects) may depend on its concentration and the cellular state. Potential of toxicologic mechanisms: cellular stress and chromosomal damage were identified in silico for syringaresinol, enterdiol and enterlactone. However, in confirmatory in vitro assays (cytotoxicity, DNA damage and DNA strand breaks) in HepG2 and HT29 cells no such toxicities were induced by physiological and higher concentrations of syringaresinol and enterolignans. This study serves as a cautionary tale of using in silico prediction of toxicity mechanisms. Experimental verification of in silico predictions is needed as these methodologies are still under development.
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Affiliation(s)
- Verena Kirsch
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Str. 52, D-67663 Kaiserslautern, Germany
| | - Tamara Bakuradze
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Str. 52, D-67663 Kaiserslautern, Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Str. 52, D-67663 Kaiserslautern, Germany
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Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102402] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Lao EJ, Dimoso N, Raymond J, Mbega ER. The prebiotic potential of brewers’ spent grain on livestock’s health: a review. Trop Anim Health Prod 2020; 52:461-472. [DOI: 10.1007/s11250-019-02120-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Accepted: 10/16/2019] [Indexed: 01/05/2023]
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25
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He Y, Kuhn DD, Ogejo JA, O’Keefe SF, Fraguas CF, Wiersema BD, Jin Q, Yu D, Huang H. Wet fractionation process to produce high protein and high fiber products from brewer's spent grain. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Ibbett R, White R, Tucker G, Foster T. Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102184] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Abstract
The current market situation shows that large quantities of the brewer’s spent grains (BSG)—the leftovers from the beer productions—are not fully utilized as cattle feed. The untapped BSG is a promising feedstock for cheap and environmentally friendly production of carbonaceous materials in thermochemical processes like hydrothermal carbonization (HTC) or pyrolysis. The use of a singular process results in the production of inappropriate material (HTC) or insufficient economic feasibility (pyrolysis), which hinders their application on a larger scale. The coupling of both processes can create synergies and allow the mentioned obstacles to be overcome. To investigate the possibility of coupling both processes, we analyzed the thermal degradation of raw BSG and BSG-derived hydrochars and assessed the solid material yield from the singular as well as the coupled processes. This publication reports the non-isothermal kinetic parameters of pyrolytic degradation of BSG and derived hydrochars produced in three different conditions (temperature-retention time). It also contains a summary of their pyrolytic char yield at four different temperatures. The obtained KAS (Kissinger–Akahira–Sunose) average activation energy was 285, 147, 170, and 188 kJ mol−1 for BSG, HTC-180-4, HTC-220-2, and HTC-220-4, respectively. The pyrochar yield for all hydrochar cases was significantly higher than for BSG, and it increased with the severity of the HTC’s conditions. The results reveal synergies resulting from coupling both processes, both in the yield and the reduction of the thermal load of the conversion process. According to these promising results, the coupling of both conversion processes can be beneficial. Nevertheless, drying and overall energy efficiency, as well as larger scale assessment, still need to be conducted to fully confirm the concept.
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Pejin J, Radosavljević M, Kocić-Tanackov S, Marković R, Djukić-Vuković A, Mojović L. Use of spent brewer's yeast in L-(+) lactic acid fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.572] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jelena Pejin
- Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia
| | - Miloš Radosavljević
- Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia
| | - Sunčica Kocić-Tanackov
- Faculty of Technology; University of Novi Sad; 21 000 Novi Sad Bulevar cara Lazara 1 Serbia
| | | | | | - Ljiljana Mojović
- Faculty of Technology and Metallurgy; University of Belgrade; 11 000 Belgrade Karnegijeva 4 Serbia
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Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities. Foods 2019; 8:foods8050171. [PMID: 31137500 PMCID: PMC6560433 DOI: 10.3390/foods8050171] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/14/2019] [Accepted: 05/19/2019] [Indexed: 12/25/2022] Open
Abstract
The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.
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Luft L, Confortin TC, Todero I, Ugalde G, Zabot GL, Mazutti MA. Transformation of residual starch from brewer’s spent grain into fermentable sugars using supercritical technology. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.06.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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31
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Amorim C, Silvério SC, Rodrigues LR. One-step process for producing prebiotic arabino-xylooligosaccharides from brewer's spent grain employing Trichoderma species. Food Chem 2018; 270:86-94. [PMID: 30174095 DOI: 10.1016/j.foodchem.2018.07.080] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 07/06/2018] [Accepted: 07/11/2018] [Indexed: 12/21/2022]
Abstract
Xylooligosaccharides (XOS) are prebiotic nutraceuticals that can be sourced from lignocellulosic biomass, such as agro-residues. This study reports for the first time an optimization study of XOS production from agro-residues by direct fermentation using two Trichoderma species. A total of 13 residues were evaluated as potential substrates for single-step production. The best results were found for Trichoderma reesei using brewers' spent grain (BSG) as substrate. Under optimal conditions (3 days, pH 7.0, 30 °C and 20 g/L of BSG), a production yield of 38.3 ± 1.8 mg/g (xylose equivalents/g of BSG) was achieved. The obtained oligosaccharides were identified as arabino-xylooligosacharides (AXOS) with degree of polymerization from 2 to 5. One-step fermentation proved to be a promising strategy for AXOS production from BSG, presenting a performance comparable with the use of commercial enzymes. This study provides new insights towards the bioprocess integration, enabling further developments of low-cost bioprocesses for the production of these valuable compounds.
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Affiliation(s)
- Cláudia Amorim
- CEB-Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Sara C Silvério
- CEB-Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lígia R Rodrigues
- CEB-Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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32
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Cooray ST, Chen WN. Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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Socaci SA, Fărcaş AC, Diaconeasa ZM, Vodnar DC, Rusu B, Tofană M. Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Spreng S, Hofmann T. Activity-Guided Identification of in Vitro Antioxidants in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:720-731. [PMID: 29287473 DOI: 10.1021/acs.jafc.7b05674] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
In order to locate the key antioxidants contributing to oxidative stability of beer, activity-guided fractionation in combination with the oxygen radical absorbance capacity (ORAC) assay, hydrogen peroxide scavenging (HPS) assay, and linoleic acid (LA) assay was applied to a pilsner-type beer. LC-MS and 1D/2D NMR experiments led to the identification of a total of 31 antioxidants, among which 3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside (tachioside), 4-(2-formylpyrrol-1-yl)butyric acid, 4-[2-formyl-5-(hydroxymethyl)pyrrol-1-yl]butyric acid, n-multifidol-3-O-β-d-glucoside, quercetin-3-O-(6″-malonyl)-glucoside, 4-feruloylquinic acid, syringaresinol, saponarin, and hordatines A-C have been isolated from beer for the first time. On a molar comparison, the hordatines A-C, saponarin, and quercetin-3-O-β-d-(6″-malonyl)glucoside were evaluated with the highest antioxidant activities of all identified beer constituents, reaching values of 10-17.5 (ORAC), 2.0-4.1 (HPS), and 1.1-6.1 μmol TE/μmol (LA) for hordatines A-C.
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Affiliation(s)
- Stefan Spreng
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, D-85354 Freising, Germany , and
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Strasse 34, D-85354 Freising, Germany , and
- Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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35
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Wierzba S, Rajfur M, Nabrdalik M, Kłos A. The application of electroanalytical methods to determine affinity series of metal cations for functional biosorbent groups. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2017.12.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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36
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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]
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37
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Ikram S, Huang L, Zhang H, Wang J, Yin M. Composition and Nutrient Value Proposition of Brewers Spent Grain. J Food Sci 2017; 82:2232-2242. [PMID: 28833108 DOI: 10.1111/1750-3841.13794] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Revised: 05/22/2017] [Accepted: 05/30/2017] [Indexed: 01/30/2023]
Abstract
Brewer's spent grain (BSG), a major brewing industry byproduct, is generated in large quantities annually. This review summarizes research into the composition and preservation of BSG, different extraction techniques for BSG proteins and phenolic acids, and the bioactivities of these phenolic components. Moreover, this article also highlights BSG integration into foodstuff for human consumption and animal feed supplements. BSG is considered a rich source of fiber, protein, and phenolic compounds. The phenolic acids present in BSG are hydroxycinnamic acids (ferulic, p-coumaric, and caffeic acids), which have many biofunctions, such as antioxidant, anticarcinogenic, antiatherogenic, and antiinflammatory activities. Previously, attempts have been made to integrate BSG into human food, such as ready-to-eat snacks, cookies and bread, to increase fiber and protein contents. The addition of BSG to animal feed leads to increased milk yields, higher fat contents in milk, and is a good source of essential amino acids. Therefore, many studies have concluded that integrating the biofunctional compounds in BSG into human food and animal feed has various health benefits.
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Affiliation(s)
- Sana Ikram
- Innovation Center for Food Nutrition and Human Health, China
| | - LianYan Huang
- Innovation Center for Food Nutrition and Human Health, China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China
| | - Meng Yin
- Innovation Center for Food Nutrition and Human Health, China
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Analysis of polyphenols in brewer's spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition. Food Chem 2017; 239:385-401. [PMID: 28873583 DOI: 10.1016/j.foodchem.2017.06.130] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 06/15/2017] [Accepted: 06/21/2017] [Indexed: 11/24/2022]
Abstract
Brewer's spent grain (BSG) could be tested as an alternative source of polyphenols in animal nutrition. Proper extraction and analytical methods are critical for quantification. Thus, extraction for BSG, corn silage, and brans of rice, corn, and wheat were studied for the highest yield of polyphenols. A method for 18 phenolic monomers by HPLC-DAD was developed, validated, and applied to samples. An aqueous solution of NaOH (0.75% w/v) using integral samples for extraction resulted in the highest values for colorimetric measurements in all analyzed sources. Method by maceration showed the highest phenolic yield when applied in corn silage and BSG. However, for brans the best method was microwave assisted. Results from HPLC-DAD analysis clearly showed that native structures of phenolic compounds were simplified to its monomers allowing quantification and sample discrimination. BSG had the highest concentration of polyphenols and could be a promising and innovative source for animal feed studies.
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39
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Nigam PS. An overview: Recycling of solid barley waste generated as a by-product in distillery and brewery. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 62:255-261. [PMID: 28237364 DOI: 10.1016/j.wasman.2017.02.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2016] [Revised: 01/20/2017] [Accepted: 02/11/2017] [Indexed: 06/06/2023]
Abstract
This overview has focused on the options available for the utilisation of residual-biomass generated in distillery and brewery for the production of added-value products. Bio-processing approaches have been reviewed and discussed for the economical bioconversion and utilisation of this waste for the production of bioproducts, such as lactic acid, enzymes, xylitol and animal feed. Though this overview provides several options for the bioprocessing of this residual material, a more suitable one could be chosen according to the processing-facilities available and the amount of residue available in local area. The feasibility of any chosen process should be evaluated on the basis of cost of material available, its local utilisation for animal feed, and the overall economical advantages that could be gained by changing its current traditional landfill use to produce higher added value products.
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Affiliation(s)
- Poonam Singh Nigam
- Faculty of Life and Health Sciences, Ulster University, Coleraine, Northern Ireland, UK.
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40
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Parekh I, Khanvilkar A, Naik A. Barley-wheat brewers' spent grain: A potential source of antioxidant rich lipids. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13244] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ishita Parekh
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
| | - Anagha Khanvilkar
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
| | - Azza Naik
- Food Science and Technology Section, School of Biotechnology and Bioinformatics; D. Y. Patil University, CBD Belapur; Navi Mumbai Maharashtra 400614 India
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41
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Zanella I, Biasiotto G, Holm F, di Lorenzo D. Cereal Lignans, Natural Compounds of Interest for Human Health? Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Cereals are suggested to be the most important sources of lignan in the diets of western populations. Recent epidemiological studies show that European subpopulations in which the major source of lignans are cereals, display lower disease frequency regarding metabolic and cardiovascular diseases. The biological mechanisms of lignan are several. Beyond their antioxidant and anti-inflammatory actions at nutritional doses some lignans regulate the activity of specific nuclear receptors (NRs), such as the estrogen receptors (ERs), and also NRs that are central switches in glucose and fatty acid metabolism such as PPARα, PPARγ and LXRs, highlighting them as selective nuclear receptor modulators (SNRMs). These include enterodiol (END) and enterolactone (ENL), the metabolites produced by the gut microbiota from food lignans. The available knowledge suggests that given some additional research it should be possible to make ‘function' claims for a regular intake of lignans-rich foods related to maintaining a healthy metabolism.
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Affiliation(s)
- Isabella Zanella
- Laboratory of Biotechnology, Civic Hospital of Brescia, Brescia, Italy
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Giorgio Biasiotto
- Laboratory of Biotechnology, Civic Hospital of Brescia, Brescia, Italy
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Finn Holm
- Foodgroup Denmark, Rugårdsvej 14 A1, Dk-8400 Ebeltoft, Denmark
| | - Diego di Lorenzo
- Laboratory of Biotechnology, Civic Hospital of Brescia, Brescia, Italy
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42
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Wolters N, Schabronath C, Schembecker G, Merz J. Efficient conversion of pretreated brewer's spent grain and wheat bran by submerged cultivation of Hericium erinaceus. BIORESOURCE TECHNOLOGY 2016; 222:123-129. [PMID: 27716564 DOI: 10.1016/j.biortech.2016.09.121] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 09/27/2016] [Accepted: 09/29/2016] [Indexed: 06/06/2023]
Abstract
Brewer's spent grain (BSG) and wheat bran (WB) are industrial byproducts that accumulate in millions of tons per year and are typically applied as animal feed. Since both byproducts show a great potential as substrates for fermentation, the approach developed in this study consists of utilizing these lignocellulosic byproducts for biomass production of the medicinal fungus Hericium erinaceus through submerged cultivation. To increase the biological efficiency of the bioconversion, acidic pretreatment was applied yielding a bioconversion of 38.6% for pretreated BSG and 34.8% for pretreated WB. This study shows that the complete degradation of (hemi)cellulose into monosaccharides was not required for an efficient bioconversion. The produced fungal biomass was applied in a second fermentation step to induce the secondary metabolite erinacine C production. Thus, biomass was produced as a functional food ingredient with erinacine C contents of 174.8mg/g for BSG and 99.3mg/g for WB based bioconversions.
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Affiliation(s)
- Niklas Wolters
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany
| | - Christoph Schabronath
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany
| | - Gerhard Schembecker
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany
| | - Juliane Merz
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering, Emil-Figge-Straße 70, D-44227 Dortmund, Germany.
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43
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Ohra-aho T, Niemi P, Aura AM, Orlandi M, Poutanen K, Buchert J, Tamminen T. Structure of Brewer's Spent Grain Lignin and Its Interactions with Gut Microbiota in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:812-20. [PMID: 26751846 DOI: 10.1021/acs.jafc.5b05535] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Lignin is part of dietary fiber, but its conversion in the gastrointestinal tract is not well understood. The aim of this work was to obtain structural information on brewer's spent grain (BSG) lignin and to understand the behavior of the polymeric part of lignin exposed to fecal microbiota. The original BSG and different lignin fractions were characterized by pyrolysis-GC/MS with and without methylation. Methylation pyrolysis proved that the ratio between guaiacyl and syringyl units was similar in all lignin samples, but the ratio between p-coumaric and ferulic acids varied by the isolation method. Combined pyrolysis results indicated higher acylation of γ-OH groups in syringyl than in guaiacyl lignin units. The polymeric lignin structure in the alkali-soluble fraction after enzymatic hydrolysis was slightly altered in the in vitro colon fermentation, whereas lignin in the insoluble residue after enzymatic treatments remained intact.
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Affiliation(s)
- Taina Ohra-aho
- 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
| | - Anna-Marja Aura
- VTT Technical Research Centre of Finland Ltd. , P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Marco Orlandi
- Department of Environmental and Earth Sciences, University of Milano-Bicocca , Piazza della Scienza 1, Milan, I-20126 Italy
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd. , P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - Johanna Buchert
- Natural Resources Institute Finland , Viikinkaari 4, FI-00790 Helsinki, Finland
| | - Tarja Tamminen
- VTT Technical Research Centre of Finland Ltd. , P.O. Box 1000, FI-02044 VTT, Espoo, Finland
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44
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Severini C, Azzollini D, Jouppila K, Jussi L, Derossi A, De Pilli T. Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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45
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Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.04.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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46
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Rencoret J, Prinsen P, Gutiérrez A, Martínez ÁT, Del Río JC. Isolation and structural characterization of the milled wood lignin, dioxane lignin, and cellulolytic lignin preparations from brewer's spent grain. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:603-613. [PMID: 25520237 DOI: 10.1021/jf505808c] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The structure of the lignin from brewer's spent grain (BSG) has been studied in detail. Three different lignin preparations, the so-called "milled-wood" lignin (MWL), dioxane lignin (DL), and cellulolytic lignin (CEL), were isolated from BSG and then thoroughly characterized by pyrolysis GC/MS, 2D-NMR, and derivatization followed by reductive cleavage (DFRC). The data indicated that BSG lignin presents a predominance of guaiacyl units (syringyl/guaiacyl ratio of 0.4-0.5) with significant amounts of associated p-coumarates and ferulates. The flavone tricin was also present in the lignin from BSG, as also occurred in other grasses. 2D-NMR (HSQC) revealed that the main substructures present are β-O-4' alkyl-aryl ethers (77-79%) followed by β-5' phenylcoumarans (11-13%) and lower amounts of β-β' resinols (5-6%) and 5-5' dibenzodioxocins (3-5%). The results from 2D-NMR (HMBC) and DFRC indicated that p-coumarates are acylating the γ-carbon of lignin side chains and are mostly involved in condensed structures. DFRC analyses also indicated a minor degree of γ-acylation with acetate groups, which takes place preferentially on S lignin (6% of S units are acetylated) over G lignin (only 1% of G units are acetylated).
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Affiliation(s)
- Jorge Rencoret
- Instituto de Recursos Naturales y Agrobiología de Sevilla (IRNAS), CSIC, P.O. Box 1052, E-41080 Seville, Spain
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Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC–QTOF MS). Food Chem 2014; 163:186-96. [DOI: 10.1016/j.foodchem.2014.04.095] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Revised: 04/25/2014] [Accepted: 04/27/2014] [Indexed: 11/20/2022]
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48
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Poerschmann J, Weiner B, Wedwitschka H, Baskyr I, Koehler R, Kopinke FD. Characterization of biocoals and dissolved organic matter phases obtained upon hydrothermal carbonization of brewer's spent grain. BIORESOURCE TECHNOLOGY 2014; 164:162-169. [PMID: 24852649 DOI: 10.1016/j.biortech.2014.04.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Revised: 04/15/2014] [Accepted: 04/17/2014] [Indexed: 06/03/2023]
Abstract
The wet biomass brewer's spent grain was subjected to hydrothermal carbonization to produce biocoal. Mass balance considerations indicate for about two thirds of the organic carbon of the input biomass to be transferred into the biocoal. The van Krevelen plot refers to a high degree of defunctionalization with decarboxylation prevailing over dehydration. Calorific data revealed a significant energy densification of biocoals as compared to the input substrate. Sorption coefficients of organic analytes covering a wide range of hydrophobicities and polarities on biocoal were similar to those for dissolved humic acids. Data from GC/MS analysis indicated that phenols and benzenediols along with fatty acids released from bound lipids during the hydrothermal process constituted abundant products. Our findings demonstrate that the brewer's spent grain by-product is a good feedstock for hydrothermal carbonization to produce biocoal, the latter offering good prospects for energetic and soil-improving application fields.
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Affiliation(s)
- J Poerschmann
- UFZ-Helmholtz Center for Environmental Research, Department of Environmental Engineering, Permoserstr. 15, D-04318 Leipzig, Germany.
| | - B Weiner
- UFZ-Helmholtz Center for Environmental Research, Department of Environmental Engineering, Permoserstr. 15, D-04318 Leipzig, Germany
| | - H Wedwitschka
- DBFZ-Deutsches Biomasseforschungszentrum, Department of Biochemical Conversion, Torgauer Straße 116, D-04347 Leipzig, Germany
| | - I Baskyr
- UFZ-Helmholtz Center for Environmental Research, Department of Environmental Engineering, Permoserstr. 15, D-04318 Leipzig, Germany
| | - R Koehler
- UFZ-Helmholtz Center for Environmental Research, Department of Environmental Engineering, Permoserstr. 15, D-04318 Leipzig, Germany
| | - F-D Kopinke
- UFZ-Helmholtz Center for Environmental Research, Department of Environmental Engineering, Permoserstr. 15, D-04318 Leipzig, Germany
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A new sesquilignan glucoside from Uraria sinensis. Molecules 2014; 19:1178-88. [PMID: 24445344 PMCID: PMC6271682 DOI: 10.3390/molecules19011178] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/07/2014] [Accepted: 01/13/2014] [Indexed: 12/02/2022] Open
Abstract
A new sesquilignan glucoside, urariasinoside A (1), together with eight known compounds, including two lignans, a sesquilignan, a dilignan, and four flavonoid derivatives were isolated from the aerial parts of Uraria sinensis. Their structures were determined on the basis of extensive spectroscopic analyses and comparison with literature data. Compound 1 was evaluated for in vitro cytotoxicity activity against HL-60, SMMC-7721, A549, MCF-7, SW480, and BEAS-2B cell lines.
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50
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Aura AM, Niemi P, Mattila I, Niemelä K, Smeds A, Tamminen T, Faulds C, Buchert J, Poutanen K. Release of small phenolic compounds from brewer's spent grain and its lignin fractions by human intestinal microbiota in vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9744-9753. [PMID: 24028071 DOI: 10.1021/jf4024195] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Brewer's spent grain (BSG), the major side-stream from brewing, is rich in protein, lignin, and nonstarch polysaccharides. Lignin is a polyphenolic macromolecule considered resilient toward breakdown and utilization by colon microbiota, although some indications of release of small phenolic components from lignin in animals have been shown. The aim of this study was to investigate if the human intestinal microbiota can release lignans and small phenolic compounds from whole BSG, a lignin-enriched insoluble fraction from BSG and a deferuloylated fraction, in a metabolic in vitro colon model. The formation of short-chain fatty acid (SCFA) was also investigated. More lignin-related monomers and dilignols were detected from the lignin-enriched fraction than from BSG or deferuloylated BSG. SCFA formation was not suppressed by any of the fractions. It was shown that small lignin-like compounds were released from these samples in the in vitro colon model, originating most likely from lignin.
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Affiliation(s)
- Anna-Marja Aura
- VTT Technical Research Centre of Finland , P.O. Box 1000, Tietotie 2, Espoo, Finland
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