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Jia M, Ma R, Liu C, Yang T, Zhan J, Shen W, Tian Y. Isolated cassava cells: Comparison of structure and physicochemical properties with starch and whole flour. Carbohydr Polym 2024; 343:122467. [PMID: 39174128 DOI: 10.1016/j.carbpol.2024.122467] [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: 03/19/2024] [Revised: 06/26/2024] [Accepted: 07/05/2024] [Indexed: 08/24/2024]
Abstract
Individual cells are the smallest units of the plant tissue structure, and their structure and physicochemical properties are essential for whole food processing. In this study, cassava cells were isolated using acid-alkali, hydrothermal, and pectinase methods, and the differences in microstructure and physicochemical properties among the cells, starch, and whole flour were investigated. Cassava cells isolated using pectinase showed intact individual cells with a higher isolation rate and less damage to the cell wall structure and intracellular composition. The presence of cell walls in intact individual cells inhibited the swelling and leaching of starch, resulting in a lower peak viscosity and higher gelatinization temperature than those of starch. The intact cell structure and non-starch composition enhanced the shear resistance of the gels in the sample. Heat treatment led to the gelatinization of intracellular starch and increased the permeability of the cell wall, destroying the physical barrier function of the cell wall; however, the compact cell matrix and non-starch components can inhibit starch hydrolysis. This study suggests that cells isolated using pectinase can be used to investigate the effect of cell walls on the functional properties of intracellular starch in cassava. The isolated cells provide new insights into the cassava industry.
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Affiliation(s)
- Meng Jia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chang Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tianyi Yang
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
| | - Jinling Zhan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Wangyang Shen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Analysis and Testing Center, Jiangnan University, Wuxi 214122, China.
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2
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Kotani Y, Shibata N, Lin MI, Nakazawa M, Ueda M, Sakamoto T. Fractionation of cassava pectins and their detailed structural analyses using various pectinolytic enzymes. Int J Biol Macromol 2024; 269:132054. [PMID: 38704063 DOI: 10.1016/j.ijbiomac.2024.132054] [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: 11/24/2023] [Revised: 04/16/2024] [Accepted: 05/01/2024] [Indexed: 05/06/2024]
Abstract
In this study, we analyzed the pectin structure within the pulp of cassava. Cassava pectin, derived from cassava pulp treatment at 120 °C for 90 min, was separated into four fractions (CP-P, CP-SD1, CP-SD2F, and CP-SD2R) based on variations in water solubility, electrical properties, and molecular weights. Sugar composition analysis demonstrated an abundance of homogalacturonan (HG) in CP-P and CP-SD2F, rhamnogalacturonan I (RG-I) in CP-SD2R, and neutral sugars in CP-SD1. Because RG-I possesses a complex structure, we analyzed CP-SD2R using various pectinolytic enzymes. Galactose was the major sugar in CP-SD2R accounting for 49 %, of which 65 % originated from arabinogalactan I, 9 % from galactose and galactooligosaccharides, 5 % from arabinogalactan II, and 11 % from galactoarabinan. Seventy-four percent of arabinose in CP-SD2R was present as galactoarabinan. The methylation (DM) and acetylation (DAc) degrees of cassava pectin were 11 and 15 %, respectively. The HG and RG-I regions exhibited DAc values of 5 and 44 %, respectively, signifying the high DAc of RG-I compared to HG. Information derived from the structural analysis of cassava pectin will enable efficient degradation of pectin and cellulose, leading to the use of cassava pulp as a raw material for biorefineries.
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Affiliation(s)
- Yuka Kotani
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University, Sakai, Osaka 599-8531, Japan
| | - Nozomu Shibata
- Biological Science Research, Kao Corporation, Wakayama, Wakayama 640-8580, Japan
| | - Meng-I Lin
- Biological Science Research, Kao Corporation, Wakayama, Wakayama 640-8580, Japan
| | - Masami Nakazawa
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University, Sakai, Osaka 599-8531, Japan
| | - Mitsuhiro Ueda
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University, Sakai, Osaka 599-8531, Japan
| | - Tatsuji Sakamoto
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Osaka Metropolitan University, Sakai, Osaka 599-8531, Japan.
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3
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Mestres C, Taylor M, McDougall G, Arufe S, Tran T, Nuwamanya E, Dufour D, Nakitto M, Meghar K, Rinaldo D, Ollier L, Domingo R, Moreno JL, Delgado LF, Kouassi HA, Diby NAS, Mbeguie-A-Mbeguie D, Akissoe N, Adinsi L, Rolland-Sabate A. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4652-4661. [PMID: 37559127 DOI: 10.1002/jsfa.12914] [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: 01/30/2023] [Revised: 07/18/2023] [Accepted: 08/10/2023] [Indexed: 08/11/2023]
Abstract
BACKGROUND Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical components on their cooking properties. RESULTS Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA. CONCLUSION The effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e. starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+. © 2023 Bill and Melinda Gates Foundation. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Mark Taylor
- Plant Biochemistry and Food Quality Group, James Hutton Institute, Dundee, Scotland
| | - Gordon McDougall
- Plant Biochemistry and Food Quality Group, James Hutton Institute, Dundee, Scotland
| | - Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Thierry Tran
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, CIAT, Cali, Colombia
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Lea Ollier
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Romain Domingo
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jhon Larry Moreno
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - N'Nan Afoué Sylvie Diby
- Université Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire
- Centre National de Recherche Agronomique, Abidjan, Côte d'Ivoire
| | - Didier Mbeguie-A-Mbeguie
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
- CIRAD, UMR Qualisud, Abidjan, Côte d'Ivoire
| | - Noël Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Jericho, Benin
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Jericho, Benin
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The Effects of Phytase and Non-Starch Polysaccharide-Hydrolyzing Enzymes on Trace Element Deposition, Intestinal Morphology, and Cecal Microbiota of Growing-Finishing Pigs. Animals (Basel) 2023; 13:ani13040549. [PMID: 36830337 PMCID: PMC9951661 DOI: 10.3390/ani13040549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
This study investigated the effects of supplementing phytase and non-starch polysaccharide-degrading enzymes (NSPases) to corn-soybean meal-based diet on the growth performance, trace element deposition, and intestinal health of growing-finishing pigs. Fifty pigs were randomly assigned into the control (basal diet), phytase (basal diet + 100 g/t of phytase), β-mannanase (basal diet + 40 g/t of β-mannanase), β-glucanase (basal diet + 100 g/t of β-glucanase), and xylanase (basal diet + 100 g/t of xylanase) groups. The results show that the supplementation of phytase and NSPases had no impacts (p > 0.05) on the growth performance of pigs. Compared with the control group, pigs fed with xylanase had higher (p < 0.05) Zn concentrations in the ileum and muscle and those fed with phytase had higher (p < 0.05) Zn concentrations in the ileum. Phytase and xylanase supplementation decreased (p < 0.05) fecal Zn concentrations in pigs compared with the control group (p < 0.05). In addition, phytase, β-mannanase, β-glucanase, and xylanase supplementation up-regulated (p < 0.05) the FPN1 expression, whereas xylanase up-regulated (p < 0.05) the Znt1 expression in the duodenum of pigs compared with the control group. Moreover, phytase, β-glucanase, and xylanase supplementation up-regulated (p < 0.05) the jejunal Znt1 expression compared with the control group. The intestinal morphology results show that the phytase, β-mannanase, and xylanase groups had increased villus heights (VHs), an increased villus height-crypt depth ratio (VH:CD), and decreased crypt depths (CDs) in the duodenum, whereas phytase, β-mannanase, β-glucanase, and xylanase groups had decreased VH and VH:CD, and increased CD in the jejunum compared with the control group (p < 0.05). Pigs fed with exogenous enzymes had decreased bacterial diversity in the cecum. The dietary supplementation of NSPases increased the relative abundance of Firmicutes and decreased spirochaetes (p < 0.05). Compared with the control group, dietary NSPase treatment decreased (p < 0.05) the opportunistic pathogens, such as Treponema_2 and Eubacterium_ruminantium. Moreover, the relative abundances of Lachnospiraceae_XPB1014 and Lachnospiraceae were enriched in the β-glucanase and β-mannanase groups (p < 0.05), respectively. In conclusion, phytase and xylanase supplementation may promote zinc deposition in pigs. Additionally, the supplementation of NSPases may improve the gut health of pigs by modulating the intestinal morphology and microbiota.
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5
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Niu Y, Rogiewicz A, Patterson R, Slominski BA. Enhancing the nutritive value of canola meal for broiler chickens through enzymatic modifications. J Anim Sci 2023; 101:skad233. [PMID: 37422800 PMCID: PMC10358223 DOI: 10.1093/jas/skad233] [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: 04/12/2023] [Accepted: 07/05/2023] [Indexed: 07/11/2023] Open
Abstract
Enzymatic modification of canola meal (CM) is a potential method to enhance its nutritional value as it can depolymerize nonstarch polysaccharides (NSP) and mitigate its potential antinutritive properties. Based on the previous studies, pectinase A (PA), pectinase B (PB), xylanase B (XB), and invertase (Inv) were used for the enzymatic modifications. The highest NSP depolymerization ratio was obtained when 4 g/kg of each PA, PB, and XB, and 0.2 g/kg of Inv were used during 48 h incubation at 40 °C. In the current study, changes in pH, simple sugars, sucrose, oligosaccharides, and NSP contents during the enzymatic modification (CM+E) of CM were measured and compared to Control (CM) without enzymes addition or with the addition of bacteriostat sodium azide (CM+E+NaN3). The results showed that spontaneous fermentation occurred during incubation. After incubation, the pH of the slurry decreased, lactic acid was produced, phytate disappeared, and the concentration of simple sugars decreased substantially. The NSP of the slurry was progressively depolymerized by the enzyme blend. The chemical composition and nutritive value of enzymatically-modified CM (ECM) were evaluated. Ross 308 broilers were randomly assigned to 18 cages of six birds each for the standardized ileal amino acid digestibility (SIAAD) and nitrogen-corrected apparent metabolizable energy (AMEn) assay. A corn/soybean meal-based basal diet formulated to meet Ross 308 breeder recommendations and two test diets contained 70% of the basal diet and 30% of CM or ECM, respectively, were fed to Ross 308 from 13 to 17 d of age. No difference was observed between SIAAD of CM and ECM. The AMEn value of ECM was 2118.0 kcal/kg on a dry matter basis which was 30.9% greater (P < 0.05) than the CM.
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Affiliation(s)
- Yanxing Niu
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 3N2, Canada
| | - Anna Rogiewicz
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 3N2, Canada
| | | | - Bogdan A Slominski
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 3N2, Canada
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6
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Rosmalia A, Permana IG, Despal D. Synchronization of rumen degradable protein with non-fiber carbohydrate on microbial protein synthesis and dairy ration digestibility. Vet World 2022; 15:252-261. [PMID: 35400940 PMCID: PMC8980391 DOI: 10.14202/vetworld.2022.252-261] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 01/07/2022] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Dairy ration formulations should consider the synchronization of the rumen degradable protein (RDP) to rumen undegradable protein (RUP) ratio (RDPR) with non-fiber carbohydrate (NFC) to achieve optimum microbial protein synthesis (MPS), reduce feed costs, and reduce N excretion to the environment. This study aimed to investigate the effect of RDPR and NFC synchronization on in vitro digestibility, fermentability, and MPS.
Materials and Methods: The experiment used a 3×3 factorial randomized block design with four replications. The first factor was RDPR (RDPR1=50:50; RDPR2=55:45; RDPR3=60:40) and the second factor was NFC levels (NFC1=30%, NFC2=35%, NFC3=40%). The experimental diets were evaluated using a two-stage in vitro method. The examined parameters included rumen pH, NH3 concentration, total volatile fatty acid (VFA) concentration, the molar proportion of VFAs, rumen microbes (protozoa and total bacteria population), and MPS. Data were analyzed using ANOVA, followed by the Duncan test.
Results: The results show that neither RDPR nor NFC affected rumen pH, NH3, total VFA, and the rumen microbe population. The interaction between RDPR and NFC affected the molar proportion of acetate, iso-butyrate, and n-valerate. The combination of RDPR1 and NFC1 produced a lower molar proportion of acetate (49.73%) than the other treatment combinations (>54%). The acetate to propionate ratio was influenced by the NFC levels, in which NFC2 and NFC3 produced the highest ratio (p<0.05). MPS was affected by RDPR and NFC, but not by their interaction. Treatments NFC2 and RDPR3 produced the highest MPS. NFC affected the dry matter and organic matter digestibility (DMD and OMD), with treatment NFC3 resulting in the highest DMD and OMD.
Conclusion: The combination of a 60:40 RDPR with 35% NFC resulted in the best synchronization of protein and energy available for MPS and digestion activity in the rumen.
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Affiliation(s)
- Annisa Rosmalia
- Nutrition and Feed Science Study Program, Faculty of Animal Science, IPB University, Bogor 16680, West Java, Indonesia
| | - Idat Galih Permana
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, West Java, Indonesia
| | - Despal Despal
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, West Java, Indonesia
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7
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Bakare AG, Zindove TJ, Iji PA, Stamatopoulos K, Cowieson AJ. A review of limitations to using cassava meal in poultry diets and the potential role of exogenous microbial enzymes. Trop Anim Health Prod 2021; 53:426. [PMID: 34338935 DOI: 10.1007/s11250-021-02853-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 07/09/2021] [Indexed: 11/28/2022]
Abstract
Cassava (Manihot esculenta), a crop grown in the tropics, is increasingly becoming a vital feed resource for human beings and livestock. Traditionally, cassava has been used primarily as a source of food for humans. However, it is becoming an increasingly important ingredient in livestock feed. The use of cassava leaves and roots in poultry diets is limited because of nutrient imbalances and toxins (hydrogen cyanide (HCN)) found in them. High HCN is reduced to innocuous levels by processing the ingredient using a simple sun drying method. Plant fibre content can be reduced and made available for use by poultry through the use of exogenous enzymes. More recent innovative interventions in biotechnology have brought about various exogenous enzymes that can help improve the digestibility of fibrous diets. These include, among others, carbohydrases, proteases and phytases. The extent to which the animals utilise nutrients is influenced by the type of enzyme and the physicochemical properties of the feed ingredient. This review aims to collate information on the current state of knowledge on the use of exogenous microbial enzymes in diets containing cassava and how the enzymes that target carbohydrates might be useful in making nutrient available for poultry.
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Affiliation(s)
- Archibold G Bakare
- College of Agriculture, Fisheries and Forestry, Fiji National University, Suva, Fiji Islands.
| | - Titus J Zindove
- College of Agriculture, Fisheries and Forestry, Fiji National University, Suva, Fiji Islands
| | - Paul A Iji
- College of Agriculture, Fisheries and Forestry, Fiji National University, Suva, Fiji Islands
| | - Kostas Stamatopoulos
- DSM Nutritional Products - Animal Nutrition & Health, Mapletree Business City, 30 Pasir Panjang Road, Singapore, #13-31, Singapore
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Nwagu TNT, Osilo C, Arinze MN, Okpala GN, Amadi OC, Ndubuisi IA, Okolo B, Moneke A, Agu R. A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1910520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tochukwu N. T. Nwagu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Chidimma Osilo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria
| | - Maureen N. Arinze
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Gloria N. Okpala
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada
| | - Onyetugo C. Amadi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Ifeanyi A. Ndubuisi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Bartholomew Okolo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Anene Moneke
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Reginald Agu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Scotch Whisky Research Institute, Edinburgh, UK
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9
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Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage. Food Res Int 2021; 141:110115. [PMID: 33641982 DOI: 10.1016/j.foodres.2021.110115] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 01/02/2023]
Abstract
In this study, pectin changes during Red haricot bean storage under high temperature and high humidity conditions were investigated to understand the hard-to-cook (HTC) development from a microstructural point of view. First, to ensure repeatability of the microscopy results, a classification of the fresh and stored beans (aged at 35 °C and 83% relative humidity) into different hardening levels (the Non-aged, Aged and Very-hard aged sample) was performed based on the texture values of cooked half-cotyledons. Cell wall strength of the cotyledons was evaluated, showing that the aged samples (HTC seeds) exhibit stronger cell walls with more/stronger pectic cross-linkages than the Non-aged sample. After a sequential pectin extraction aiming at removing pectin fractions of different solubility, cell wall autofluorescence and immunolabeling of JIM7, LM9 and 2F4 epitopes in the residual materials were examined. Upon ageing, the samples exhibited an increased Ca2+-pectin and ferulic acid-pectin crosslinking, these pectic complexes being accumulated primarily at the intercellular spaces. The results suggest a contribution of both the pectin-cation-phytate hypothesis and the involvement of phenolic-pectin crosslinks in HTC development at the cotyledon during storage of common beans.
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10
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Long C, Rösch C, de Vries S, Schols H, Venema K. Cellulase and Alkaline Treatment Improve Intestinal Microbial Degradation of Recalcitrant Fibers of Rapeseed Meal in Pigs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11011-11025. [PMID: 32871071 PMCID: PMC7530897 DOI: 10.1021/acs.jafc.0c03618] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 08/14/2020] [Accepted: 09/01/2020] [Indexed: 05/04/2023]
Abstract
The aim of the current study was to investigate whether degradation of rapeseed meal (RSM) by a swine gut microbiota consortium was improved by modifying RSM by treatment with cellulase (CELL), two pectinases (PECT), or alkaline (ALK) compared to untreated RSM and to assess whether microbiota composition and activity changed. The predicted relative abundances of carbohydrate digestion and absorption, glycolysis, pentose phosphate pathway, and pyruvate metabolism were significantly increased upon CELL and ALK feeding, and CELL and ALK also exhibited increased total short-chain fatty acid (SCFA) production compared to CON. Megasphaera, Prevotella, and Desulfovibrio were significantly positively correlated with SCFA production. Findings were validated in ileal cannulated pigs, which showed that CELL and ALK increased fiber degradation of RSM. In conclusion, CELL and ALK rather than PECT1 or PECT2 increased fiber degradation in RSM, and this information could guide feed additive strategies to improve efficiency and productivity in the swine industry.
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Affiliation(s)
- Cheng Long
- Faculty
of Science and Engineering, Centre for Healthy Eating & Food Innovation, Maastricht University −Campus Venlo, 5928 RC Venlo, The Netherlands
- School
of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University, 6200 MD Maastricht, The Netherlands
| | - Christiane Rösch
- Laboratory
of Food Chemistry, Wageningen University
& Research, 6700 AA Wageningen, The Netherlands
| | - Sonja de Vries
- Animal
Nutrition Group, Wageningen University &
Research, 6700 AH Wageningen, The Netherlands
| | - Henk Schols
- Laboratory
of Food Chemistry, Wageningen University
& Research, 6700 AA Wageningen, The Netherlands
| | - Koen Venema
- Faculty
of Science and Engineering, Centre for Healthy Eating & Food Innovation, Maastricht University −Campus Venlo, 5928 RC Venlo, The Netherlands
- School
of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University, 6200 MD Maastricht, The Netherlands
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11
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Solid-State Fermentation of Cassava Roots Using Cellulolytic-Type Alkaliphilic Bacillus spp. Cultures to Modify the Cell Walls and Assist Starch Release. Appl Biochem Biotechnol 2020; 191:1395-1410. [PMID: 32103472 DOI: 10.1007/s12010-020-03286-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 02/13/2020] [Indexed: 10/24/2022]
Abstract
To improve cassava starch extraction by wet milling, solid-state fermentation of ground roots using cellulolytic-type alkaliphilic Bacilli spp., Bacillus akibai, B. cellulosilyticus and B. hemicellulosilyticus was investigated. Enzyme assay and scanning electron microscopy indicated that Bacillus spp. production of extracellular cellulase and polygalacturonase caused the formation of micropores through the root parenchyma cell walls and exposed the embedded cellulosic network. Gas chromatography data of the cell wall constituent sugars remaining after fermentation and Fourier transform infrared data indicated that the Bacillus treatments reduced the levels of pectin and, hemicellulose and to lesser extent cellulose. Wide-angle X-ray scattering data indicated that the Bacillus spp. cell wall degrading enzymes had partially hydrolysed the amorphous fractions of the cell wall polysaccharides. All the Bacillus spp. treatments improved starch extraction by 17-23% compared to fermentation with endogenous microflora. B. cellulosilyticus was most effective in disintegration of large root particles and as result, released marginally the most starch, probably due to it having the highest cellulase activity. Solid-state fermentation using cellulolytic-type Bacillus spp. is, therefore, promising to technology to improve the efficiency of cassava wet milling cell wall disintegration and consequent starch yield without use of commercial cell wall degrading enzymes or polluting chemicals.
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