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Duke K, Syeunda C, Brantsen JF, Nindawat S, Awika JM. Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile. Food Chem 2024; 444:138645. [PMID: 38325084 DOI: 10.1016/j.foodchem.2024.138645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/09/2024]
Abstract
Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods. Phenols yield increased from 3.7-20.3 to 12.6-75.5 mg/g, while antioxidants capacity increased average 3.3X in MAE extracts vs controls. Hydroxycinnamic acids increased most dramatically (3.0-32X) in MAE extracts (0.08-2.64 to 2.57-8.01 mg/g), largely driven by release of cell-wall derived feruloyl- and coumaroyl-arabinose. MAE hydrolyzed flavonoid glycosides into aglycones, and depolymerized condensed flavonoid heteropolymers into flavanones, flavanols and (deoxy)anthocyanidins. Thus, MAE dramatically enhances yield of valuable phenolics from sorghum bran waste, but also alters the phenolic profile in ways that may influence their chemical and biological properties.
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Affiliation(s)
- Kaitlyn Duke
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Cyprian Syeunda
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Julia F Brantsen
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; General Mills, Minneapolis, MN 55440, USA(1).
| | - Shruti Nindawat
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
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2
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Nishitsuji Y, Whitney K, Hayakawa K, Simsek S. Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process. Food Chem 2024; 443:138524. [PMID: 38295571 DOI: 10.1016/j.foodchem.2024.138524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 02/02/2024]
Abstract
Ferulic acid (FA), a phytochemical concentrated in wheat bran, influences structural characteristics of arabinoxylan (AX) and rheological properties of wheat dough. This study investigates the dynamic changes in FA and diferulic acids, closely associated with AX molecular weight, during the breadmaking process. FA predominantly exists in a tightly bound state within the arabinoxylan matrix, with a substantial increase in free FA content observed during the initial fermentation phase. Furthermore, this research identified four specific wheat-derived diferulic acids: 8-5'-DFA, 5-5'-DFA, 8-O-4'-DFA, and 8-5'-DFA (benzofuran form), tracking their variations throughout breadmaking. The notable upsurge in diferulic acid levels in the early fermentation stages suggests that the cleavage of ferulic acid moieties may not be the primary factor contributing to the reduction in AX molecular weight. Future investigations into the effects of FA and diferulic acids on arabinoxylan and wheat dough properties promise to enhance understanding of the intricacies of the breadmaking process.
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Affiliation(s)
- Yasuyuki Nishitsuji
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
| | - Kristin Whitney
- Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, USA
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Senay Simsek
- Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, USA.
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3
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Rakha A, Foucat L, Saulnier L, Bonnin E. Behavior of endo-xylanases on wheat milling products in relation with variable solid loading conditions. Carbohydr Polym 2024; 334:122029. [PMID: 38553229 DOI: 10.1016/j.carbpol.2024.122029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 04/02/2024]
Abstract
To investigate the incubation conditions encountered by enzymes in cereal-based product transformation processes, this study aims to provide comprehensive information on the effect of low (18 %) to high (72 %) solid loading on the behavior of bacterial and fungal xylanases towards wheat grain fractions, i.e. white flour, ground whole grain and bran. Both enzymes are effective from 30 % water content. A water content of 50 % appears as the threshold for optimal arabinoxylan solubilisation. The specificity of enzymes was influenced by low hydration conditions, particularly in wheat bran, which contains arabinoxylan with diverse structures. Especially the bacterial xylanase became more tolerant to arabinose substitution as the water content decreased. Time Domain-NMR measurements revealed four water mobility domains in all the fractions. The water populations corresponding to 7.5 nm to 15 nm pores were found to be the most restrictive for enzyme activity. These results define the water content limits for the optimal xylanase action in cereal products.
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Affiliation(s)
- Allah Rakha
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France.
| | - Loïc Foucat
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France; INRAE, BIBS Facility, PROBE Infrastructure, F-44316 Nantes, France.
| | - Luc Saulnier
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France.
| | - Estelle Bonnin
- INRAE, UR 1268 BIA, Biopolymers Interactions Assemblies, F-44316 Nantes, France.
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4
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Mohammadi M, Norlander S, Hedström M, Adlercreutz P, Grey C. Xylanases and high-degree wet milling improve soluble dietary fibre content in liquid oat base. Food Chem 2024; 442:138619. [PMID: 38306765 DOI: 10.1016/j.foodchem.2024.138619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 01/15/2024] [Accepted: 01/26/2024] [Indexed: 02/04/2024]
Abstract
The growth of plant-based food and drink substitutes has led to increased interest in oat-based milk substitute as a dairy milk alternative. Conventional liquid oat base (LOB) production results in a fibre-rich insoluble by-product and loss of valuable macronutrients. This study investigates the use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of milling in the LOB manufacturing process, with the aim to reduce insoluble waste and simultaneously increase soluble dietary fibre in oat-based milk substitutes. The combination of decreased mill gap space from 1 to 0.05 mm and addition of GH10 xylanase, resulted in a homogenous LOB product and solubilization of all available AX. Potential prebiotic arabinoxylooligosaccharides of DP3-7 from GH10 hydrolysis were identified using HPAEC-PAD and MS analysis. These findings demonstrate the value of utilizing xylanases and fine-milling in LOB manufacturing, offering a sustainable approach to maximize health benefits of oat-based beverages.
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Affiliation(s)
- Milad Mohammadi
- Division of Biotechnology, Department of Chemistry, Lund University, PO Box 124, SE-221 00 Lund, Sweden
| | - Siri Norlander
- Division of Biotechnology, Department of Chemistry, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
| | - Martin Hedström
- Division of Biotechnology, Department of Chemistry, Lund University, PO Box 124, SE-221 00 Lund, Sweden
| | - Patrick Adlercreutz
- Division of Biotechnology, Department of Chemistry, Lund University, PO Box 124, SE-221 00 Lund, Sweden
| | - Carl Grey
- Division of Biotechnology, Department of Chemistry, Lund University, PO Box 124, SE-221 00 Lund, Sweden
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5
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Cui H, Li X, Que J, Li S, Shi X, Yuan T. A water-soluble arabinoxylan from Chinese liquor distillers' grains: Structural characterization and anti-colitic properties. Int J Biol Macromol 2024; 266:131186. [PMID: 38554909 DOI: 10.1016/j.ijbiomac.2024.131186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Chinese liquor distillers' grain (CLDG) is a valuable and abundant by-product from traditional Chinese baijiu production, containing a diverse array of bioactive components that have attracted significant interest. Herein, a water-soluble polysaccharide, DGPS-2B, with a weight-average molecular weight of 37.3 kDa, was isolated from the alkali-extract fraction of CLDG. Methylation and NMR analysis identified that the primary constituents of DGPS-2B are arabinoxylans, with an arabinose-to-xylose ratio of 0.66. In an animal model of colitis, DGPS-2B treatment significantly altered the gut microbiota composition by increasing the SCFA-producing bacteria (e.g., Butyricicoccus) and reducing the mucin-degrading bacteria such as Muribaculaceae. This microbial shift resulted in elevated production of butyrate, acetate, and propionate, which subsequently suppressed NF-κB signaling, decreased the levels of IL-1β, IL-6, and TNFα, and potentially inactivated Notch signaling. These multifaceted effects stimulated mucin 2 production, reduced inflammation and apoptosis in the gut epithelium, and ultimately alleviated colitis symptoms. Collectively, this study not only elucidates the purification and characterization of DGPS-2B from CLDG but also illuminates its anti-colitic properties and the underlying molecular mechanisms. These findings underscore the potential of DGPS-2B as a therapeutic intervention for managing inflammatory bowel disease and emphasize CLDG as a promising source for developing value-added products.
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Affiliation(s)
- Hao Cui
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Xia Li
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Jiayi Que
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Shuyue Li
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
| | - Xiaodan Shi
- School of Health, Jiangxi Normal University, Nanchang 330022, China.
| | - Tao Yuan
- National Research Center for Carbohydrate Synthesis, College of Life Science, Jiangxi Normal University, Nanchang 330022, China; School of Health, Jiangxi Normal University, Nanchang 330022, China.
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6
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Hernández-Pinto FJ, Miranda-Medina JD, Natera-Maldonado A, Vara-Aldama Ó, Ortueta-Cabranes MP, Vázquez Del Mercado-Pardiño JA, El-Aidie SAM, Siddiqui SA, Castro-Muñoz R. Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations. Int J Biol Macromol 2024; 259:129309. [PMID: 38216021 DOI: 10.1016/j.ijbiomac.2024.129309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 01/05/2024] [Accepted: 01/05/2024] [Indexed: 01/14/2024]
Abstract
Arabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last 2-3 years, identifying that the type of method, extraction source, AX physicochemical properties and pre-treatment conditions are the main factors influencing the recovery yield. Alkaline extraction is among the most used methods nowadays, mostly due to its simplicity and high recovery yield. Concurrently, recovered AXs applied in food applications is timely reviewed, such as potential bread ingredient, prebiotic and as a wall material for probiotic encapsulation, in beer and non-alcoholic beverage manufacturing, complementary ingredient in bakery products and cookies, improvers in Chinese noodles, 3D food printing and designing of nanostructures for delivery platforms.
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Affiliation(s)
- Fernanda Jimena Hernández-Pinto
- Tecnologico de Monterrey, Campus Querétaro. Av. Epigmenio González 500, Tecnológico, 76130 Santiago de Querétaro, Qro., Mexico
| | - Juan Daniel Miranda-Medina
- Tecnologico de Monterrey, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45138, Jalisco, Mexico
| | - Abril Natera-Maldonado
- Tecnologico de Monterrey, Campus Chihuahua, Av. H Colegio Militar 4700, Nombre de Dios, Chihuahua, Chih., Mexico
| | - Óscar Vara-Aldama
- Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico
| | - Mary Pily Ortueta-Cabranes
- Tecnologico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada Sur 2501 Sur, Tecnológico, 64849 Monterrey, N.L., Mexico
| | | | - Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Department of Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, 11/12 Narutowicza St., 80-233 Gdansk, Poland.
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7
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Liu L, Yang H, Coldea TE, Zhao H. Improving the emulsifying capacity of brewers' spent grain arabinoxylan by carboxymethylation. Int J Biol Macromol 2024; 258:128967. [PMID: 38151090 DOI: 10.1016/j.ijbiomac.2023.128967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 11/18/2023] [Accepted: 12/15/2023] [Indexed: 12/29/2023]
Abstract
Arabinoxylan derived from brewers' spent grain was carboxymethylated, and the emulsifying capacity of carboxymethylated arabinoxylans (CMAX) with different degrees of substitution (DS) was investigated. Results showed that carboxymethylation greatly enhanced the emulsifying capacity and emulsion stability of CMAX compared to the initial arabinoxylan. CMAX developed decreased ζ-potential, higher hydrophilicity, and improved interfacial adsorption capacity. Consequently, the denser and stronger interface on the oil droplet was formed, and the stabilizing mechanism was altered. Moreover, CMAX with lower DS could effectively stabilize emulsions during storage at a concentration of 0.5 % and pH between 6 and 7. Higher DS, however, led to poorer emulsion stability and greater flocculation as a result of the fragile interface formed by excess intermolecular ionic force. The research found CMAX potential in emulsion stabilizing and further applications in food processing.
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Affiliation(s)
- Liwei Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania; Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
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8
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Wang J, Hou X, Hannachi K, Fan M, Li Y, Qian H, Wang L. A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors. Int J Biol Macromol 2024; 258:128881. [PMID: 38134997 DOI: 10.1016/j.ijbiomac.2023.128881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/05/2023] [Accepted: 12/17/2023] [Indexed: 12/24/2023]
Abstract
Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w/v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established.
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Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiaoxiao Hou
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kanza Hannachi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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9
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Long L, Lin Q, Wang J, Ding S. Microbial α-L-arabinofuranosidases: diversity, properties, and biotechnological applications. World J Microbiol Biotechnol 2024; 40:84. [PMID: 38294733 DOI: 10.1007/s11274-023-03882-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Accepted: 12/28/2023] [Indexed: 02/01/2024]
Abstract
Arabinoxylans (AXs) are hemicellulosic polysaccharides consisting of a linear backbone of β-1,4-linked xylose residues branched by high content of α-L-arabinofuranosyl (Araf) residues along with other side-chain substituents, and are abundantly found in various agricultural crops especially cereals. The efficient bioconversion of AXs into monosaccharides, oligosaccharides and/or other chemicals depends on the synergism of main-chain enzymes and de-branching enzymes. Exo-α-L-arabinofuranosidases (ABFs) catalyze the hydrolysis of terminal non-reducing α-1,2-, α-1,3- or α-1,5- linked α-L-Araf residues from arabinose-substituted polysaccharides or oligosaccharides. ABFs are critically de-branching enzymes in bioconversion of agricultural biomass, and have received special attention due to their application potentials in biotechnological industries. In recent years, the researches on microbial ABFs have developed quickly in the aspects of the gene mining, properties of novel members, catalytic mechanisms, methodologies, and application technologies. In this review, we systematically summarize the latest advances in microbial ABFs, and discuss the future perspectives of the enzyme research.
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Affiliation(s)
- Liangkun Long
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
- Jiangsu Province Key Laboratory of Green Biomass-Based Fuels and Chemicals, Nanjing, 210037, People's Republic of China.
| | - Qunying Lin
- Nanjing Institute for the Comprehensive Utilization of Wild Plants, China CO-OP, Nanjing, 211111, People's Republic of China
| | - Jing Wang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China
| | - Shaojun Ding
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China
- Jiangsu Province Key Laboratory of Green Biomass-Based Fuels and Chemicals, Nanjing, 210037, People's Republic of China
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Cyran MR, Snochowska KK, Potrzebowski MJ, Kaźmierski S, Azadi P, Heiss C, Tan L, Ndukwe I, Bonikowski R. Xylan-cellulose core structure of oat water-extractable β-glucan macromolecule: Insight into interactions and organization of the cell wall complex. Carbohydr Polym 2024; 324:121522. [PMID: 37985101 DOI: 10.1016/j.carbpol.2023.121522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/05/2023] [Accepted: 10/20/2023] [Indexed: 11/22/2023]
Abstract
Water-extractable β-glucan with high molar mass (HM) determines health benefits of oat food. Oat β-glucan was extracted by a standardized in vitro digestion method and co-existing water-extractable polysaccharide (WEP) fraction and its HM-arabinoxylan (HM-AX) subfraction were isolated to identify their highly acid-resistant subunit and investigate molecular interactions between constituent polymers. The WEP and HM-AX samples consisted of arabinoxylans (AXs) (74 and 76 %, respectively), however, cellulose constituted the secondary component (6.6 and 12.8 %, respectively). Multi-detection HPSEC along with specific enzymatic hydrolysis of AXs revealed the presence of the HM-xylan domain (16 and 34 %, respectively) built of numerous single- and multi-component populations with random coil and rod-like conformations, which were embedded in a xylan matrix with spherical conformation and controlled the macromolecular shape. Unlike single-component populations, the multi-component ones were resistant to hydrolytic action of AX-hydrolyzing enzymes and represented the subunits that anchor matrix polysaccharides onto cellulose surface. These results indicate that water-extractable β-glucan macromolecule comprises as integral element a cellulose core with two linking populations, HM-xylan and low molar mass glucomannan, which are surrounded by a feruloylated AX-arabinan-arabinogalactan composite and next laminated by β-glucan matrix. The stiff cellulose-xylan backbone is the basis of HM β-glucan organization, controlled by its cellulose-like segments.
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Affiliation(s)
- Małgorzata R Cyran
- Plant Breeding and Acclimatization Institute - National Research Institute, Department of Biochemistry and Biotechnology, Radzików, 05-870 Błonie, Poland.
| | - Krzysztofa K Snochowska
- Plant Breeding and Acclimatization Institute - National Research Institute, Department of Biochemistry and Biotechnology, Radzików, 05-870 Błonie, Poland
| | - Marek J Potrzebowski
- Centre of Molecular and Macromolecular Studies Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland.
| | - Sławomir Kaźmierski
- Centre of Molecular and Macromolecular Studies Polish Academy of Sciences, Sienkiewicza 112, 90-363 Lodz, Poland.
| | - Parastoo Azadi
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Christian Heiss
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Li Tan
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America.
| | - Ikenna Ndukwe
- Complex Carbohydrate Research Center, 315 Riverbend Road, University of Georgia, Athens, GA 30602-4712, United States of America
| | - Radosław Bonikowski
- Lodz University of Technology, Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Stefanowskiego 4/10, 90-924 Lodz, Poland.
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11
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Kang J, He C, Shi YC. Conformational properties of heterogeneous arabinoxylan protein gums from corn bran and distillers grains in comparison with gum arabic. Int J Biol Macromol 2024; 254:127469. [PMID: 37935289 DOI: 10.1016/j.ijbiomac.2023.127469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 10/11/2023] [Accepted: 10/14/2023] [Indexed: 11/09/2023]
Abstract
The molecular structure and conformation of arabinoxylan-protein gum, commonly referred as corn fiber gum (CFG) were analyzed by high-performance size-exclusion chromatography (HPSEC) coupled with RI, UV, light scattering and viscometer detectors. CFG had a heterogeneous structure. The detailed conformation of CFG at different molecular weights was compared with that of hemicellulose fiber gum (HFG) from dried distiller's grains with solubles and gum arabic. The CFG molecules mainly had random coil conformation; only 10 % of them exhibited rigid rod conformation. Approximately 80 % of the CFG had a molecular weight between 105 and 105.4 Da, while the other 20 % of molecules were between 105.4 and 1.5 × 107.7 Da. The overall conformational properties of CFG and HFG were closer but differed from that of gum arabic. The intrinsic viscosity and radius of gyration of both CFG and HFG were greater than those of gum arabic although the average molecular weight of CFG and HFG was lower. The protein and carbohydrate were covalently linked in CFG molecules as shown by the HPSEC-multiple detectors combined with partial acid hydrolysis. Based on the detailed conformation of CFG and the methylation analysis, 1D and 2D NMR spectroscopy results, the molecular structure of CFG was proposed.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Chao He
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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12
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Gao Y, Nie P, Yang X, Ma Z, Du S, Huang Z, Jiang S, Zheng Z. Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu. Food Chem 2024; 430:137034. [PMID: 37542969 DOI: 10.1016/j.foodchem.2023.137034] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/02/2023] [Accepted: 07/25/2023] [Indexed: 08/07/2023]
Abstract
Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels. The conjugate's properties and their effects on the mechanical properties, rheological properties, and microstructure of tofu gels were evaluated. Results revealed that the α-helix content decreased, the β-sheet content increased, and the surface hydrophobicity reduced from 1.60 × 105 to 1.27 × 105. The optimal amount of AX required to improve the properties of tofu gel was 1.0%. The tofu gel showed better hardness (118.44 g), water holding capacity (WHC) (86.17%), and higher storage modulus (G') and loss modulus (G″). Low-Field NMR (LF-NMR) showed that the water was evenly distributed. Scanning electron microscopy (SEM) revealed a denser and more regular three-dimensional gel network.
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Affiliation(s)
- Yue Gao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Peng Nie
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Xuefei Yang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhigang Ma
- Jincaidi Food Co. LTD, Maanshan 243000, China
| | - Shizhou Du
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Zhiping Huang
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China.
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13
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Liu S, Liu Y, Geng W, Dong H, Wang X. Isolation, characterization, trypsin inhibition, liver protective and antioxidant activities of arabinoxylan from Massa Medicata Fermentata and its processed products. Int J Biol Macromol 2023; 253:127581. [PMID: 37884242 DOI: 10.1016/j.ijbiomac.2023.127581] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/12/2023] [Accepted: 10/19/2023] [Indexed: 10/28/2023]
Abstract
Massa Medicata Fermentata (MMF) is a traditional Chinese medicine widely used in feed additives and human medicine. In this study, two neutral polysaccharides (SMMFP-1 and CMMFP-1) were isolated from two forms of MMF (sheng and chao MMF), and their structural characteristics and bioactivities were studied. The results showed that CMMFP-1 had higher average Mw compared with that of SMMFP-1. SMMFP-1 had a lower proportion of Ara, Xyl, GalA, and GlcA, but higher levels of Fuc, Gal, Man, and GulA. Compared with CMMFP-1, SMMFP-1 had a triple helix structure. SMMFP-1 had a layered structure, whereas CMMFP-1 had a curly layered structure. More glycosidic linkage types were found in SMMFP-1 than in CMMFP-1, and SMMFP-1 had a greater number of side chains. More importantly, SMMFP-1 showed better trypsin inhibition activity in vitro, liver-protective activity in vivo, and stronger antioxidant activity in vivo than CMMFP-1. Thus, arabinoxylans may be one of the active substances for different efficacies between MMF and its processed product. The results of this study facilitate the exploration of the correlation between the structural characteristics and biological functionalities of MMF arabinoxylans. Moreover, a theoretical basis is established for further study of the unique properties of arabinoxylans and their applications.
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Affiliation(s)
- Shuang Liu
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Yunxiao Liu
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
| | - Wei Geng
- Maternal and Child Health Care Hospital of Shandong Province, Jinan, Shandong 250300, China
| | - Hongjing Dong
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
| | - Xiao Wang
- Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
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Moerings BG, Abbring S, Tomassen MM, Schols HA, Witkamp RF, van Norren K, Govers C, van Bergenhenegouwen J, Mes JJ. Rice-derived arabinoxylan fibers are particle size-dependent inducers of trained immunity in a human macrophage-intestinal epithelial cell co-culture model. Curr Res Food Sci 2023; 8:100666. [PMID: 38179220 PMCID: PMC10765302 DOI: 10.1016/j.crfs.2023.100666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 12/12/2023] [Accepted: 12/16/2023] [Indexed: 01/06/2024] Open
Abstract
Arabinoxylans have been identified for a wide range of purported health-promoting applications, primarily attributed to its immunomodulatory effects. Previously, we have reported the ability of arabinoxylans to induce non-specific memory in innate immune cells, commonly referred to as "trained innate immunity". In the present study, we investigated the effect of particle size on innate immune training and resilience in primary human macrophages as well as in a more physiologically relevant macrophage-intestinal epithelial cell co-culture model. We demonstrated that smaller (>45 & < 90 μm) compared to larger (>90 μm) particle size fractions of rice bran-derived arabinoxylan preparations have a higher enhancing effect on training and resilience in both models. Smaller particle size fractions elevated TNF-α production in primary macrophages and enhanced Dectin-1 receptor activation in reporter cell lines compared to larger particles. Responses were arabinoxylan source specific as only the rice-derived arabinoxylans showed these immune-supportive effects. This particle size-dependent induction of trained immunity was confirmed in the established co-culture model. These findings demonstrate the influence of particle size on the immunomodulatory potential of arabinoxylans, provide further insight into the structure-activity relationship, and offer new opportunities to optimize the immune-enhancing effects of these dietary fibers.
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Affiliation(s)
- Bart G.J. Moerings
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Suzanne Abbring
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands
- Wageningen Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Monic M.M. Tomassen
- Wageningen Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Henk A. Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Renger F. Witkamp
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands
| | - Klaske van Norren
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands
| | - Coen Govers
- Cell Biology and Immunology Group, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Jurriaan J. Mes
- Wageningen Food and Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
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15
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Deokar GS, Deokar AM, Kshirsagar SJ, Buranasompob A, Nirmal NP. Extraction, physicochemical characterization, functionality, and excipient ability of corn fiber gum-starch isolate from corn milling industry waste. Int J Pharm 2023; 645:123401. [PMID: 37696343 DOI: 10.1016/j.ijpharm.2023.123401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/21/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Corn processing industries generate an extensive fibrous byproduct consisting of corn fiber gum (CFG) and residual starch (S). The present study hypothesized that CFG and S could be isolated as a single crosslinked conjugate. The isolated CFG-S conjugate was acidic, with a pKa value of 11.49, and a swelling index of 99.60%. Henderson-Hasselbalch equation predicted negligible ionization throughout the gastrointestinal pH range. The DSC thermogram highlights glass transition and temperature-specific structure stabilization through the exothermic crystallization domain. FTIR, SEM & XRD confirmed the structural conjugation and integrity of the conjugate. Tablets containing Venlafaxine hydrochloride as a model drug were prepared using CFG-S (14 and 57%) as excipient by wet granulation method. Percentage cumulative drug release with low concentration was up to 99.67175 ± 0.09 % in 5 h whereas with high concentration, it was extended to 12 h (P < 0.05). Korsemayer-Peppas release exponent indicates zero order (R2 = 0.9935) kinetics with super case-II anomalous transport showing diffusion and erosion as drug release mechanisms. The results confirmed that CFG-S isolate could act as a good binding agent at low concentrations and release extending cross-linked matrix former at a higher concentration for release retardant excipient.
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Affiliation(s)
- Gitanjali Sambhajirao Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Archana Maruti Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Sanjay Jayprakash Kshirsagar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Athisaya Buranasompob
- Center for Innovation and Reference on Food for Nutrition, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Deaprtment of Food Science, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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16
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Deng J, Zhang X, Lin B, Mi H, Zhang L. Excessive dietary soluble arabinoxylan impairs the intestinal physical and immunological barriers via activating MAPK/NF-κB signaling pathway in rainbow trout (Oncorhynchus mykiss). Fish Shellfish Immunol 2023; 141:109041. [PMID: 37657558 DOI: 10.1016/j.fsi.2023.109041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 09/03/2023]
Abstract
Arabinoxylan (AX) has been deemed as an antinutritional factor, but limited information has addressed the effects of dietary AX on intestinal health of fish. The present study investigated the effects of dietary AX on intestinal mucosal physical and immunological barriers of rainbow trout (Oncorhynchus mykiss). Five isoproteic and isolipidic experimental diets (AXE, AX0, AX2.5, AX5 and AX10) were formulated to contain 0.03% arabinoxylanase as well as 0%, 2.5%, 5% and 10% AX, respectively. Each diet was randomly distributed to triplicate groups of 35 juvenile (average weight 3.14 ± 0.02 g) per tank in a rearing system maintained at 17 ± 1 °C for 9 weeks. Dietary AX supplementation regardless of inclusion levels significantly (P < 0.05) depressed the growth performance and feed utilization. The plasma endothelin-1 and d-lactic acid contents as well as diamino oxidase activity were significantly higher in fish fed diet AX10 compared to fish fed diet AX0. Dietary inclusion of 5-10% AX resulted in decreased intestinal villus height, goblet cell number and desmosome density, increased crypt depth, short and irregular microvilli, widened intercellular space; down-regulated the mRNA levels of occludin in hindgut, claudin3 and ZO-1 in foregut and midgut, but up-regulated the mRNA levels of claudin12 and claudin15 in midgut as well as claudin23 in foregut, midgut and hindgut. Furthermore, dietary 5-10% AX supplementation decreased the midgut and hindgut complement 3, complement 4 and sIgT contents as well as the midgut IgM and hindgut IL-10 contents. Conversely, the hindgut TNF-α and IL-6 contents increased with the rising dietary AX level. RT-qPCR demonstrated that the pro-inflammatory cytokines (IL-1β, IL-6, IL-8, IL-12β, IFN-γ, and TNF-α) and pIgR mRNA levels in midgut and hindgut were up-regulated by dietary AX inclusion of 5-10% AX. Meanwhile, the mRNA levels of p38 MAPK, IκBα, and NF-κB p65 in midgut and hindgut raised gradually with the increasing dietary AX content. The Western blot results showed that the protein expression levels of p38 MAPK and NF-κB generally increased with the rising dietary AX content. Dietary treatment with 0.03% arabinoxylanase did not affect the growth performance and intestinal health of rainbow trout (P > 0.05). In conclusion, excessive dietary AX inclusion (5-10%) increased the intestinal permeability and induced the intestinal inflammatory response via activating MAPK/NF-κB signaling pathway, and ultimately damaged the intestinal barrier function of rainbow trout.
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Affiliation(s)
- Junming Deng
- College of Fisheries, Guangdong Ocean University, Zhanjiang, 524088, China; College of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Xindang Zhang
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China; College of Fisheries, Henan Normal University, Xinxiang, 453007, China
| | - Beibei Lin
- College of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Haifeng Mi
- Tongwei Agricultural Development Co., Ltd., Chengdu, 610093, China.
| | - Lu Zhang
- Tongwei Agricultural Development Co., Ltd., Chengdu, 610093, China.
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17
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Wang J, Fan M, Li Y, Qian H, Wang L. Structural and emulsion-stabilizing properties of the alkali-extracted arabinoxylans from corn and wheat brans. Int J Biol Macromol 2023; 251:126190. [PMID: 37586632 DOI: 10.1016/j.ijbiomac.2023.126190] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/21/2023] [Accepted: 08/05/2023] [Indexed: 08/18/2023]
Abstract
This study investigated the structural and emulsion-stabilizing capacities of alkali-extracted arabinoxylans from corn and wheat bran (CAXs and WAXs). The results demonstrated that all AXs were mainly composed of arabinose and xylose. WAXs had a higher weight-average molecular weight (Mw, 375-473 KDa) and protein content (3.09-8.68 %) but lower total phenolic acid content (TPC, 1.18-1.91 mg gallic acid equivalents/g) than CAXs; however, CAX stabilized emulsions exhibited smaller and more regular oil droplet size (524-589 nm) and higher absolute value of ζ potential (48-52 mV) compared with WAX stabilized emulsions during storage. Moreover, the increment of NaOH concentration caused a decrease in Mw, protein content, and TPC of CAXs or WAXs and the corresponding CAXs or WAXs emulsions showed bigger and more unstable oil droplets during 14 d storage. The Mw, protein, and TPC were well correlated with their emulsion stability. Furthermore, emulsions stabilized by AXs with low-concentration NaOH could resist better various temperatures, pH, and NaCl. In conclusion, the structural properties of AXs derived from different cereal sources and treated with different concentrations of NaOH varied, leading to differences in their ability to stabilize emulsions. CAXs or WAXs obtained from low-concentration NaOH treatment demonstrated significant potential as highly effective natural emulsifiers.
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Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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18
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Lee GI, Nielsen TS, Lærke HN, Bach Knudsen KE. The ileal and total tract digestibility fibre and nutrients in pigs fed high-fibre cereal-based diets provided without and with a carbohydrase complex. Animal 2023; 17:100872. [PMID: 37422931 DOI: 10.1016/j.animal.2023.100872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 05/27/2023] [Accepted: 06/01/2023] [Indexed: 07/11/2023] Open
Abstract
The effect of carbohydrase can be variable according to the complexity of cereal grains and co-products. Studies on the effect of carbohydrase on cereal diets varying in complexity are scarce. This study was conducted to investigate the apparent ileal (AID) and total tract digestibility (ATTD) of energy, fibre and nutrients in pigs fed diets based on cereal grains and co-products without and with supplementation with a carbohydrase complex in the form of xylanase, arabinofuranosidase and β-glucanase. The experiment was carried out as an 8 × 4 Youden Square design (eight diets and four periods by two blocks) using 16 growing pigs (33.3 ± 0.8 kg) surgically fitted with a T-cannula in the terminal ileum. The pigs were fed eight experimental diets based on either - maize, wheat, rye, or a wheat and rye mix that were provided with or without enzyme supplementation. The AID and ATTD of DM, organic matter, energy, CP, fat, starch, and soluble and insoluble non-starch polysaccharides (NSPs) were studied using titanium dioxide as an indigestible marker. There was a cereal type effect (P < 0.05) of the AID of most of the nutrients investigated but ash and NSP and some of its constituents but with no interactions between cereal types and carbohydrase supplementation (P > 0.05). The ATTD of nutrients in the large intestine was mainly influenced by the fibre composition and was significantly lower (P < 0.001) for NSP, protein and energy for the Maize than the other diets. Supplementation of the cereal diets with the carbohydrase complex partially degrades arabinoxylan (AX) and β-glucan giving rise to a generally higher AID of high-molecular weight arabinoxylan (P = 0.044), starch (P = 0.042), a tendency (P < 0.10) of higher AID of non-cellulosic polysaccharide glucose residue (β-glucan) and soluble arabinoxylan (AX) whereas none of the other components were affected (P > 0.05). Collectively, the results indicate that the carbohydrase complex degrades AX in the stomach and small intestine, leading to a higher AID but with no influence on the ATTD of fibres, nutrients, and energy.
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Affiliation(s)
- G I Lee
- Department of Animal and Veterinary Sciences, Aarhus University, AU-Viborg, Research Centre Foulum, DK-8830 Tjele, Denmark; Department of Animal Science, Chonnam National University, 77 YongBong-Ro, Buk-gu, Gwangju, Republic of Korea(1)
| | - T S Nielsen
- Department of Animal and Veterinary Sciences, Aarhus University, AU-Viborg, Research Centre Foulum, DK-8830 Tjele, Denmark
| | - H N Lærke
- Department of Animal and Veterinary Sciences, Aarhus University, AU-Viborg, Research Centre Foulum, DK-8830 Tjele, Denmark
| | - K E Bach Knudsen
- Department of Animal and Veterinary Sciences, Aarhus University, AU-Viborg, Research Centre Foulum, DK-8830 Tjele, Denmark.
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Si Z, Cai Y, Zhao L, Han L, Wang F, Yang X, Gao X, Lu M, Liu W. Structure and function characterization of the α-L-arabinofuranosidase from the white-rot fungus Trametes hirsuta. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12561-w. [PMID: 37178306 DOI: 10.1007/s00253-023-12561-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023]
Abstract
α-L-Arabinofuranosidases (Abfs) play a crucial role in the degradation of hemicelluloses, especially arabinoxylans (AX). Most of the available characterized Abfs are from bacteria, while fungi, as natural decomposers, contain Abfs with little attention given. An arabinofuranosidase (ThAbf1), belonging to the glycoside hydrolase 51 (GH51) family, from the genome of the white-rot fungus Trametes hirsuta, was recombinantly expressed, characterized, and functionally determined. The general biochemical properties showed that the optimal conditions for ThAbf1 were pH 6.0 and 50°C. In substrate kinetics assays, ThAbf1 preferred small fragment arabinoxylo-oligosaccharides (AXOS) and could surprisingly hydrolyze di-substituted 23,33-di-L-arabinofuranosyl-xylotriose (A2,3XX). It also synergized with commercial xylanase (XYL) and increased the saccharification efficiency of arabinoxylan. The crystal structure of ThAbf1 indicated the presence of an adjacent cavity next to the catalytic pocket which led to the ability of ThAbf1 to degrade di-substituted AXOS. The narrow binding pocket prevents ThAbf1 from binding larger substrates. These findings have strengthened our understanding of the catalytic mechanism of GH51 family Abfs and provided a theoretical foundation for the development of more efficient and versatile Abfs to accelerate the degradation and biotransformation of hemicellulose in biomass. KEY POINTS: • ThAbf1 from Trametes hirsuta degraded di-substituted arabinoxylo-oligosaccharide. • ThAbf1 performed detailed biochemical characterization and kinetics. • ThAbf1 structure has been obtained to illustrate the substrate specificity.
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Affiliation(s)
- Zhenyuan Si
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Yang Cai
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Lang Zhao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Lu Han
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China
| | - Feng Wang
- Simcere Pharmaceutical Group Limited, Nanjing, 210042, PR China
| | - Xiaobing Yang
- Biology and Medicine Department, Jiangsu Industrial Technology Research Institute, Nanjing, 210031, PR China
| | - Xiangdong Gao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China.
| | - Meiling Lu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China.
| | - Wei Liu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, College of Life Science and Technology, China Pharmaceutical University, Nanjing, 210009, PR China.
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20
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Palmqvist H, Ringmark S, Höglund K, Pelve E, Lundh T, Dicksved J. Effects of rye inclusion in dog food on fecal microbiota and short-chain fatty acids. BMC Vet Res 2023; 19:70. [PMID: 37161401 PMCID: PMC10170736 DOI: 10.1186/s12917-023-03623-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 05/03/2023] [Indexed: 05/11/2023] Open
Abstract
BACKGROUND Rye intake has been associated with beneficial effects on health in human interventions, possibly due to dietary fiber in rye. In dogs, few studies have explored the effects on health of dietary fiber in general, and rye fiber in particular. The aim of this study was to investigate how inclusion of rye, compared with wheat, influenced fecal microbiota composition, short chain fatty acids (SCFA) and apparent total tract digestibility (ATTD) in dogs. Six male Beagle dogs (mean age 4.6 years, SEM 0.95 years; mean body weight 14.6 kg, SEM 0.32 kg) were fed three experimental diets, each for 21 days, including an adaptation period of six days and with 2-2.5 months between diet periods. The diets were similar regarding energy and protein, but had different carbohydrate sources (refined wheat (W), whole grain rye (R), or an equal mixture of both (RW)) comprising 50% of total weight on a dry matter (DM) basis. The diets were baked and titanium dioxide was added for ATTD determination. Fecal samples were collected before and in the end of each experimental period. Fecal microbiota was analyzed by sequencing 16S rRNA gene amplicons and fecal SCFA by high-performance liquid chromatography. Crude protein, crude fat, neutral detergent fiber, and gross energy (GE) in food and feces were analyzed and ATTD of each was determined. Univariate and multivariate statistical methods were applied in data evaluation. RESULTS Faecal microbiota composition, differed depending on diet (P = 0.002), with samples collected after consumption of the R diet differing from baseline. This was primarily because of a shift in proportion of Prevotella, which increased significantly after consumption of the R diet (P < 0.001). No significant differences were found for SCFA, but there was a tendency (P < 0.06) for higher molar proportions of acetic acid following consumption of the R diet. The ATTD of crude protein, crude fat, neutral detergent fiber, and GE was lower after consumption of the R diet compared with the other diets (P < 0.05). CONCLUSIONS Consumption of the R diet, but not RW or W diets, was associated with specific shifts in microbial community composition and function, but also with lower ATTD.
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Affiliation(s)
- Hanna Palmqvist
- Department of Animal Nutrition and Management, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Sara Ringmark
- Department of Anatomy, Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Katja Höglund
- Department of Anatomy, Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Erik Pelve
- Department of Anatomy, Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Torbjörn Lundh
- Department of Animal Nutrition and Management, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Johan Dicksved
- Department of Animal Nutrition and Management, Faculty of Veterinary Medicine and Animal Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
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21
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Xie H, Ying R, Tang Z, Wu C, Huang M. Effects of cereal grain cell wall composition and structure on starch digestion. J Sci Food Agric 2023. [PMID: 37185988 DOI: 10.1002/jsfa.12666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/17/2023] [Accepted: 04/19/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Wheat is an important food crop, and its characteristics vary depending on the region of cultivation; different environments have varying effects on the composition of the grains. We previously reported the effects of environmental factors on wheat grain cell wall composition and structure. METHODS The variations in the structure of aleurone cell walls between different wheat samples were examined to determine the effects of aleurone cell walls on grain starch digestion properties. Ten different varieties of wheat grains with different aleurone cell wall structure and composition constituted a simple research system used to study their effect on the starch digestion of bread. RESULTS The aleurone cell wall thickness ranged from 3.05 μm to 4.67 μm, and the arabinose to xylose ration of water-extractable arabinoxylan was 0.79-0.97. With the increase in arabinoxylans content or cell wall thickness, the total digestibility of starch within the bread decreased; this phenomenon may be related to the changes in the interaction between polysaccharides and starch granules in this process. CONCLUSION Our study showed that the wheat cell wall structure has a great impact on starch hydrolysis, indicating that the change in the digestibility of starch in flour and bread may be due to changes in the cell wall structure leading to different combinations, thus affecting digestibility. The present study showed that the cell wall combines the starch granules during the bread-making process; thus, the diffusion of enzymes through the cell wall was hindered. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Hui Xie
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Zhenxing Tang
- College of Culinary Art, Tourism College of Zhejiang, Hangzhou, Zhejiang, China, 311231
| | - Caie Wu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
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22
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Michiels P, Delputte N, Debyser W, Langenaeken NA, Courtin CM. The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts. Carbohydr Polym 2023; 306:120597. [PMID: 36746587 DOI: 10.1016/j.carbpol.2023.120597] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/09/2023] [Accepted: 01/15/2023] [Indexed: 01/21/2023]
Abstract
The impact of arabinoxylan (AX) on the brewing process and beer characteristics depends on its content and structure and is often overlooked in research and industry. This paper reports on the occurrence and structural heterogeneity of AX in a set of commercial pilsner beers and their non-alcoholic counterparts. Fractionation by graded ethanol precipitation allowed us to isolate AX-rich fractions from beer with a number-average degree of polymerisation of 4 to 308 and an average degree of substitution in the range of 0.43 to 0.88. Pilsner beers had a higher content of high-molecular-weight AX than their non-alcoholic counterparts. The structural heterogeneity among the various commercial beers differed. By comparing the chemical composition of the beers, differences in beer production methods and ingredient selection were deduced and used to tentatively explain the differences in AX content and structural heterogeneity.
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23
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Collins SM, Gibson GR, Stainton GN, Bertocco A, Kennedy OB, Walton GE, Commane DM. Chronic consumption of a blend of inulin and arabinoxylan reduces energy intake in an ad libitum meal but does not influence perceptions of appetite and satiety: a randomised control-controlled crossover trial. Eur J Nutr 2023:10.1007/s00394-023-03136-6. [PMID: 37046122 DOI: 10.1007/s00394-023-03136-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 03/15/2023] [Indexed: 04/14/2023]
Abstract
PURPOSE Prebiotic foods can be used to increase production of short-chain fatty acids (SCFA) in the gut. Of the SCFA, propionate is credited with the strongest anorectic activity. In previous work, a 50/50 blend of inulin and arabinoxylan was produced (I + AX) that significantly increased propionate production in an in vitro gut model. This study sought to establish whether chronic consumption of a prebiotic blend of I + AX decreases appetite and energy intake and increases intestinal propionate production in human participants. METHODS MIXSAT (clinicaltrials.gov id: NCT02846454, August 2016) was a double-blind randomised acute-within-chronic crossover feeding trial in healthy adult men (n = 20). Treatments were 8 g per day I + AX for 21 days or weight-matched maltodextrin control. The primary outcome measure was perceived satiety and appetite during an acute study visit. Secondary outcomes were energy intake in an ad libitum meal, faecal SCFA concentration, and faecal microbiota composition. RESULTS Perceived satiety and appetite were not affected by the intervention. I + AX was associated with a reduction in energy intake in an ad libitum meal, increased faecal SCFA concentration, and an increase in cell counts of Bifidobacteria, Lactobacilli, and other microbial genera associated with health. IMPLICATIONS Chronic consumption of this blend of prebiotics decreased energy intake in a single sitting. Further studies are needed to confirm mechanism of action and to determine whether this might be useful in weight control.
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Affiliation(s)
- Sineaid M Collins
- Food and Nutritional Sciences, University of Reading, Berkshire, UK.
| | - Glenn R Gibson
- Food and Nutritional Sciences, University of Reading, Berkshire, UK
| | - Gavin N Stainton
- Herbalife Nutrition, The Atrium, 1 Harefield Road, Uxbridge, Middlesex, UK
| | - Andrea Bertocco
- Herbalife Nutrition, The Atrium, 1 Harefield Road, Uxbridge, Middlesex, UK
| | - Orla B Kennedy
- Herbalife Nutrition, The Atrium, 1 Harefield Road, Uxbridge, Middlesex, UK
| | - Gemma E Walton
- Herbalife Nutrition, The Atrium, 1 Harefield Road, Uxbridge, Middlesex, UK
| | - Daniel M Commane
- Applied and Health Sciences, Northumbria University, Tyne and Wear, UK
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24
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Zeng S, Ying R, Gao X, Huang M. Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm. Int J Biol Macromol 2023; 233:123416. [PMID: 36709817 DOI: 10.1016/j.ijbiomac.2023.123416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/14/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
We found that cell wall components of wheat grains differed significantly across different grain-filling stages; specifically, we observed significant differences in water content and water migration rate (p < 0.05). A composite film of arabinoxylan and starch granules was prepared to simulate wheat endosperm structure. Scanning electron microscopy (SEM), X-ray diffractometer (XRD), and thermogravimetric analysis (TGA) showed that the crystallinity and structural stability of the film increased with increasing starch content. Water diffusion experiments of the films revealed that the water diffusion rate gradually decreased with increasing starch content. Therefore, the water mobility of the starch endosperm was lower than that of the aleurone layer. These findings provide a basis for further studies in the context of wheat grain water regulation.
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Affiliation(s)
- Shiqi Zeng
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Xiaoquan Gao
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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25
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Wang G, Qu X, Li D, Yang R, Gu Z, Jiang D, Wang P. Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough. Food Chem 2023; 404:134523. [PMID: 36228476 DOI: 10.1016/j.foodchem.2022.134523] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 09/17/2022] [Accepted: 10/02/2022] [Indexed: 11/06/2022]
Abstract
To enhance the technofunctionality of germinated wheat enriched with γ-aminobutyric acid, xylanase (Xyn) and glucose oxidase (Gox) were incorporated with emphasis on modifying the key components. Combination of Xyn and Gox enhanced steamed bread quality with optimum loaf volume and textural property. Continuous and dense gluten network was facilitated and improved viscoelasticity of dough. Water solubility of arabinoxylan (AX) enhanced with Xyn and the molecular weight was more homogeneous distributed throughout bread making process with Xyn and Gox. Polymerization behavior of α-/γ-gliadin and glutenin was suppressed in steamed bread, while incorporation of AX to insoluble proteins was enhanced by enzymes. In addition, the promoted formation of high molecular weight glycoprotein in the liquid lamella of dough enhanced the thermal stability of foams and contribute to superior quality of steamed bread. Results demonstrated that germinated wheat could be exploited as a functional ingredient with desirable technofunctionality by modification of the components.
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Affiliation(s)
- Guangzheng Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xu Qu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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26
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Wu W, Zhou H, Chen Y, Guo Y, Yuan J. Debranching enzymes decomposed corn arabinoxylan into xylooligosaccharides and achieved prebiotic regulation of gut microbiota in broiler chickens. J Anim Sci Biotechnol 2023; 14:34. [PMID: 36890602 PMCID: PMC9996988 DOI: 10.1186/s40104-023-00834-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 01/04/2023] [Indexed: 03/10/2023] Open
Abstract
BACKGROUND Corn arabinoxylan (AX) is a complicated and multibranched antinutritional factor, thereby proving the use of endo-xylanase (EX) to be marginally valid. This study focused on specific types of AX-degrading enzymes (ADEs) to exert the synergy of debranching enzymes and track the prebiotic potential of enzymatic hydrolysates. This study investigated the effects of ADEs on the growth performance, intestinal histomorphology, absorption functions, changes in polysaccharide components, fermentation, and gut microbiota of broiler chickens. Five hundred seventy-six five-day-old Arbor Acres male broiler chickens were randomly allocated into eight treatments with six replicates each. Corn basal diets supplemented with or without enzymes were fed for a 21-day period, specifically including EX, its compatible use with arabinofuranosidase (EXA) or ferulic acid esterase (EXF), and compound groups with the above three enzymes (XAF). RESULTS Specific ADEs stimulated the jejunal villus height and goblet cell number and evidently decreased the crypt depth (P < 0.05), while the ratio of ileal villus height to crypt depth was significantly increased in EXF (P < 0.05). Maltase activities of ileal mucosa in XAF groups were extremely enhanced (P < 0.01), and EX boosted the activity of Na+-K+ ATPase in the small intestine (P < 0.01). The insoluble AX concentrations comparatively lessened, thereby notably raising the sundry xylooligosaccharide (XOS) yield in the ileal chyme (P < 0.05), which was dominant in xylobiose and xylotriose. Improvements in the abundance and diversity of ileal microbial communities within the EXA, EXF, and XAF treatments were observed (P < 0.05). Positive correlations between microbiota and XOS were revealed, with xylobiose and xylotriose being critical for ten beneficial bacteria (P < 0.05). EXF increased the BWG and FCR of broiler chickens in this phase (P < 0.05), which was attributed to the thriving networks modified by Lactobacillus. The intracecal contents of acetic acid, butyric acid, and propionic acid were greatly enhanced in most ADE groups, such as EXF (P < 0.05). CONCLUSIONS Debranching enzymes appreciably targeted corn AX to release prebiotic XOS in the posterior ileum and facilitated intracaecal fermentation. It was beneficial for improving gut development, digestion and absorption and modulating the microflora to promote the early performance of broiler chickens.
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Affiliation(s)
- Wei Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
| | - Huajin Zhou
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
| | - Yanhong Chen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
| | - Yuming Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
| | - Jianmin Yuan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China.
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27
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Bella M, Poláková M, Puchart V. Deacetylation of arabinosylated xylosyl residues related to plant xylan: significant differences between xylan deacetylases classified into various carbohydrate esterase families. Chembiochem 2023; 24:e202200743. [PMID: 36779690 DOI: 10.1002/cbic.202200743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/10/2023] [Accepted: 02/13/2023] [Indexed: 02/14/2023]
Abstract
A chemical synthesis of two novel phenyl glycosides of trisaccharides related to acetylarabinoxylan is described. The trisaccharides bear acetyl and arabinofuranosyl moieties at the non-reducing-end xylopyranosyl residue, which is substituted at positions 2 and 3. Both compounds were treated with various xylan deacetylases classified in different carbohydrate esterase (CE) families and significant differences between the families were found. While the arabinosylation hampers deacetylation by CE2-CE5 and CE12 family members, both epitopes are deesterified by CE1 and in particular CE6 enzymes. The 3-O-acetylated 2-O-arabinosylated compound is also processed by CE7 and majority of CE16 esterases, but not by a hitherto non-classified Flavobacterium johnsoniae acetylxylan esterase. The data suggests that a slow deesterification of the 2-O-acetylated 3-O-arabinosylated compound may be due to the acetyl group migration to position 4 followed by deacetylation of this position.
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Affiliation(s)
- Maroš Bella
- Institute of Chemistry Slovak Academy of Sciences: Chemicky ustav Slovenskej akademie vied, Department of Glycobiology, SLOVAKIA
| | - Monika Poláková
- Institute of Chemistry Slovak Academy of Sciences: Chemicky ustav Slovenskej akademie vied, Department of Glycobiology, SLOVAKIA
| | - Vladimír Puchart
- Institute of Chemistry Slovak Academy of Sciences: Chemicky ustav Slovenskej akademie vied, Department of Carbohydrate Enzymology, Dúbravská cesta 9, 845 38, Bratislava, SLOVAKIA
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28
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Liu N, Gagnot S, Denis Y, Byrne D, Faulds C, Fierobe HP, Perret S. Selfish uptake versus extracellular arabinoxylan degradation in the primary degrader Ruminiclostridium cellulolyticum, a new string to its bow. Biotechnol Biofuels Bioprod 2022; 15:127. [PMID: 36403068 PMCID: PMC9675976 DOI: 10.1186/s13068-022-02225-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Primary degraders of polysaccharides play a key role in anaerobic biotopes, where plant cell wall accumulates, providing extracellular enzymes to release fermentable carbohydrates to fuel themselves and other non-degrader species. Ruminiclostridium cellulolyticum is a model primary degrader growing amongst others on arabinoxylan. It produces large multi-enzymatic complexes called cellulosomes, which efficiently deconstruct arabinoxylan into fermentable monosaccharides. RESULTS Complete extracellular arabinoxylan degradation was long thought to be required to fuel the bacterium during this plant cell wall deconstruction stage. We discovered and characterized a second system of "arabinoxylan" degradation in R. cellulolyticum, which challenged this paradigm. This "selfish" system is composed of an ABC transporter dedicated to the import of large and possibly acetylated arabinoxylodextrins, and a set of four glycoside hydrolases and two esterases. These enzymes show complementary action modes on arabinoxylo-dextrins. Two α-L-arabinofuranosidases target the diverse arabinosyl side chains, and two exo-xylanases target the xylo-oligosaccharides backbone either at the reducing or the non-reducing end. Together, with the help of two different esterases removing acetyl decorations, they achieve the depolymerization of arabinoxylo-dextrins in arabinose, xylose and xylobiose. The in vivo study showed that this new system is strongly beneficial for the fitness of the bacterium when grown on arabinoxylan, leading to the conclusion that a part of arabinoxylan degradation is achieved in the cytosol, even if monosaccharides are efficiently provided by the cellulosomes in the extracellular space. These results shed new light on the strategies used by anaerobic primary degrader bacteria to metabolize highly decorated arabinoxylan in competitive environments. CONCLUSION The primary degrader model Ruminiclostridium cellulolyticum has developed a "selfish" strategy consisting of importing into the bacterium, large arabinoxylan-dextrin fractions released from a partial extracellular deconstruction of arabinoxylan, thus complementing its efficient extracellular arabinoxylan degradation system. Genetic studies suggest that this system is important to support fitness and survival in a competitive biotope. These results provide a better understanding of arabinoxylan catabolism in the primary degrader, with biotechnological application for synthetic microbial community engineering for the production of commodity chemicals from lignocellulosic biomass.
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Affiliation(s)
- Nian Liu
- Aix Marseille Univ, CNRS, LCB, Marseille, France, 31 chemin Joseph Aiguier F-13402, Marseille Cedex 20, Marseille, France
| | - Séverine Gagnot
- Aix Marseille Univ, CNRS, LCB, Marseille, France, 31 chemin Joseph Aiguier F-13402, Marseille Cedex 20, Marseille, France
| | - Yann Denis
- Aix Marseille Univ, CNRS, IMM, Marseille, France
| | | | - Craig Faulds
- INRAE, Aix Marseille Univ, INRAE, BBF, Marseille, France, 13009, Marseille, France
| | - Henri-Pierre Fierobe
- Aix Marseille Univ, CNRS, LCB, Marseille, France, 31 chemin Joseph Aiguier F-13402, Marseille Cedex 20, Marseille, France
| | - Stéphanie Perret
- Aix Marseille Univ, CNRS, LCB, Marseille, France, 31 chemin Joseph Aiguier F-13402, Marseille Cedex 20, Marseille, France.
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Rojas-Pérez LC, Narváez-Rincón PC, Rocha MAM, Coelho E, Coimbra MA. Production of xylose through enzymatic hydrolysis of glucurono arabinoxylan from brewers' spent grain. BIORESOUR BIOPROCESS 2022; 9:105. [PMID: 38647754 PMCID: PMC10992567 DOI: 10.1186/s40643-022-00594-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Accepted: 09/10/2022] [Indexed: 11/10/2022] Open
Abstract
Xylose is an abundant bioresource for obtaining diverse chemicals and added-value products. The production of xylose from green alternatives like enzymatic hydrolysis is an important step in a biorefinery context. This research evaluated the synergism among four classes of hydrolytic purified enzymes-endo-1,4-β-xylanase, α-L-arabinofuranosidase, β-xylosidase, and α-D-glucuronidase-over hydrolysis of glucuronoarabinoxylan (GAX) obtained from brewers' spent grain (BSG) after alkaline extraction and ethanol precipitation. First, monosaccharides, uronic acids and glycosidic-linkages of alkaline extracted GAX fraction from BSG were characterized, after that different strategies based on the addition of one or two families of enzymes-endo-1,4-β-xylanase (GH10 and GH11) and α-L-arabinofuranosidase (GH43 and GH51)-cooperating with one β-xylosidase (GH43) and one α-D-glucuronidase (GH67) into enzymatic hydrolysis were assessed to obtain the best yield of xylose. The xylose release was monitored over time in the first 90 min and after a prolonged reaction up to 48 h of reaction. The highest yield of xylose was 63.6% (48 h, 40 ℃, pH 5.5), using a mixture of all enzymes devoid of α-L-arabinofuranosidase (GH43) family. These results highlight the importance of GH51 arabinofuranosidase debranching enzyme to allow a higher cleavage of the xylan backbone of GAX from BSG and their synergy with 2 endo-1,4-β-xylanase (GH10 and GH11), one β-xylosidase (GH43) and the inclusion of one α-D-glucuronidase (GH67) in the reaction system. Therefore, this study provides an environmentally friendly process to produce xylose from BSG through utilization of enzymes as catalysts.
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Affiliation(s)
- Lilia C Rojas-Pérez
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Ean, 110221, Bogotá D.C., Colombia.
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería, Universidad Nacional de Colombia, 111321, Bogotá D.C., Colombia.
| | - Paulo C Narváez-Rincón
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería, Universidad Nacional de Colombia, 111321, Bogotá D.C., Colombia
| | - M Angélica M Rocha
- Departamento de Química, Universidade de Aveiro, 3810-193, Aveiro, Portugal
| | - Elisabete Coelho
- Departamento de Química, Universidade de Aveiro, 3810-193, Aveiro, Portugal
| | - Manuel A Coimbra
- Departamento de Química, Universidade de Aveiro, 3810-193, Aveiro, Portugal
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30
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Singh B, Devi K, Sharma D, Sharma P. Synthesis and characterization of modified bioactive arabinoxylan-psyllium: Evaluation of molecular interactions, physiochemical and biomedical properties. Int J Biol Macromol 2022; 221:1053-1064. [PMID: 36108744 DOI: 10.1016/j.ijbiomac.2022.09.064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/21/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
Abstract
Keeping in view the future prospectus of carbohydrate polymers, present research report is an elaboration, exploration and execution of the research expectancy in area of these polymers by researchers like John F. Kennedy. Herein, molecular interactions and physiochemical properties of modified bioactive arabinoxylan-psyllium have been evaluated for drug delivery applications. Arabinoxylan-psyllium was modified with sulphated and amide copolymers and co-polymers were characterized by SEMs, AFM, FTIR, XRD, solid state 13C NMR, TGA-DSC and water absorption studies. The 13C-NMR and FTIR confirmed grafted copolymers. The polymer-blood interactions revealed non-thrombogenic nature with thrombose percentage 63.17 ± 5.61 % and polymer-mucous membrane interactions showed detachment force 0.237 ± 0.078Nwith bio-membrane in mucoadhesion test. The pH responsible gels exhibited 44.49 ± 3.12 % inhibitions of free radicals in DPPH assay. The polymer-drug interactions demonstrated sustained diffusion of methotrexate with non-Fickian diffusion and Korsmeyer-Peppas kinetic model. Overall, co-polymeric network structure was found useful in colon specific drug delivery.
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Affiliation(s)
- Baljit Singh
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India.
| | - Kavita Devi
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
| | - Diwanshi Sharma
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
| | - Prerna Sharma
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
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31
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Nishitsuji Y, Whitney K, Nakamura K, Hayakawa K, Simsek S. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process. Food Chem 2022; 386:132772. [PMID: 35344729 DOI: 10.1016/j.foodchem.2022.132772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 02/24/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022]
Abstract
Arabinoxylans are important for dough and breadmaking properties. It is not clear how arabinoxylans of different molecular weights behave during the breadmaking process as well as the changes in individual structures. We investigated changes in the molecular weight and structure of water-extractable arabinoxylans. It was revealed that molecules larger than high molecular weight arabinoxylans were formed during the mixing and 1st fermentation (105 min before 1st punch). High molecular weight arabinoxylan continued to be degraded from mixing to the proofing stage. The arabinose to xylose ratio increased at mixing and the 1st fermentation due to solubilization of highly substituted arabinoxylan. Low molecular weight arabinoxylan did not show degradation and structural changes during the fermentation process, whereas the weight average molecular weight of low molecular weight arabinoxylan significantly decreased (P < 0.05) at mixing. Water extractable arabinoxylan shows different behaviors for molecular weight and structural changes during the breadmaking process.
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Affiliation(s)
- Yasuyuki Nishitsuji
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan.
| | - Kristin Whitney
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Kenji Nakamura
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc, 13 Ohkubo, Tsukuba, Ibaraki 300-2611, Japan
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA.
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Munekata N, Tsuyama T, Kamei I, Kijidani Y, Takabe K. Deposition patterns of feruloyl arabinoxylan during cell wall formation in moso bamboo. Planta 2022; 256:59. [PMID: 35984573 DOI: 10.1007/s00425-022-03970-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
The feruloylarabinoxylan deposition was initiated at the formation of the secondary cell wall, especially S2 layer in moso bamboo, which may affect crosslinking between cell wall components and plant growth. Hemicelluloses, major components of plant cell walls that are hydrogen bonded to cellulose and covalently bound to lignin, are crucial determinants of cell wall properties. Especially in commelinid monocotyledons, arabinoxylan is often esterified with ferulic acid, which is essential to crosslinking with cell wall components. However, the deposition patterns and localization of ferulic acid during cell wall formation remain unclear. In this study, developing moso bamboo (Phyllostachys pubescens) culms were used to elucidate deposition patterns of hemicelluloses including feruloylarabinoxylan. Ferulic acid content peaked with cessation of elongation growth, and thereafter decreased and remained stable as culm development proceeded. During primary cell wall (PCW) formation, xyloglucan and (1,3;1,4)-β-glucan signals were detected in all tissues. Along with culm development, arabinoxylan and feruloylarabinoxylan signals were sequentially observed in the protoxylem, vascular fibers and metaxylem, and parenchyma. Feruloylarabinoxylan signals were observed slightly later than arabinoxylan signals. Arabinoxylan signals were observed throughout the compound middle lamella and secondary cell wall (SCW), whereas the feruloylarabinoxylan signal was localized to the S2 layer of the SCW. These results indicate that the biosynthesis of hemicelluloses is regulated in accordance with cell wall layers. Feruloylarabinoxylan deposition may be initiated at the formation of SCW, especially S2 layer formation. Ferulic acid-mediated linkages of arabinoxylan-arabinoxylan and arabinoxylan-lignin would arise during SCW formation with the cessation of elongation growth.
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Affiliation(s)
- Noriaki Munekata
- Faculty of Agriculture, University of Miyazaki, Miyazaki, 889-2192, Japan
| | - Taku Tsuyama
- Faculty of Agriculture, University of Miyazaki, Miyazaki, 889-2192, Japan.
| | - Ichiro Kamei
- Faculty of Agriculture, University of Miyazaki, Miyazaki, 889-2192, Japan
| | - Yoshio Kijidani
- Faculty of Agriculture, University of Miyazaki, Miyazaki, 889-2192, Japan
| | - Keiji Takabe
- Graduate School of Agriculture, Kyoto University, Kyoto, 606-8502, Japan
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Xie H, Ying R, Huang M. Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch. Int J Biol Macromol 2022; 209:1676-1684. [PMID: 35487381 DOI: 10.1016/j.ijbiomac.2022.04.104] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 11/16/2022]
Abstract
The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leached amylose, while increasing the solubility of amylose. The AX with high Mw also clearly reduced the apparent viscosity, elasticity, and viscosity of wheat starch-AX gels. The Mw of AX was positively correlated to the hardness of the gels and negatively correlated to adhesiveness to a certain extent. The spin-spin relaxation time of the gels increased with an increase in Mw, which resulted in more free water. Scanning electron microscopy showed that AX with high Mw clearly reduced the degree of starch gelatinization while forming a fragile gel structure. In summary, AX with high Mw from natural wheat grains can effectively affect wheat starch gelling properties. These results may be useful for the application of natural AXs in wheat starch-based functional foods.
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Affiliation(s)
- Hui Xie
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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Moerings BGJ, van Bergenhenegouwen J, Furber M, Abbring S, Schols HA, Witkamp RF, Govers C, Mes JJ. Dectin-1b activation by arabinoxylans induces trained immunity in human monocyte-derived macrophages. Int J Biol Macromol 2022:S0141-8130(22)00778-4. [PMID: 35447262 DOI: 10.1016/j.ijbiomac.2022.04.071] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 01/21/2023]
Abstract
Arabinoxylans of various structures and sources have shown to possess the ability to induce a range of immune responses in different cell types in vitro and in vivo. Although the underlying mechanisms remain to be fully established, several studies point towards the involvement of activation of pattern recognition receptors (PRRs). Activation of specific PRRs (i.e., Dectin-1 and CR3) has also been shown to play a key role in the induction of a non-specific memory response in innate immune cells, termed 'trained innate immunity'. In the current study, we assessed whether arabinoxylans are also able to induce trained innate immunity. To this end, a range of arabinoxylan preparations from different sources were tested for their physicochemical properties and their capacity to induce innate immune training and resilience. In human macrophages, rice and wheat-derived arabinoxylan preparations induced training and/or resilience effects, the extent depending on fiber particle size and solubility. Using a Dectin-1 antagonist or a CR3 antibody, it was demonstrated that arabinoxylan-induced trained immunity in macrophages is mainly dependent on Dectin-1b. These findings build on previous observations showing the immunomodulatory potential of arabinoxylans as biological response modifiers and open up promising avenues for their use as health promoting ingredients.
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Nie Q, Hu J, Chen H, Geng F, Nie S. Arabinoxylan ameliorates type 2 diabetes by regulating the gut microbiota and metabolites. Food Chem 2022; 371:131106. [PMID: 34543925 DOI: 10.1016/j.foodchem.2021.131106] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 01/04/2023]
Abstract
Type 2 diabetes (T2D) is a metabolic disease characterized by hyperglycemia. Intake of dietary fiber is inversely associated with risks of T2D. Here, metabolomics and 16S rRNA gene sequencing were employed to investigate the effects of arabinoxylan on gut microbiota and their metabolites in type 2 diabetic rats. T2D increased the abundance of opportunistic pathogens (such as Desulfovibrio and Klebsiella) and the levels of 12α-hydroxylated bile acids and acylcarnitines (C3) in diabetic rats, which eventually contribute to insulin resistance and hyperglycemia. Supplementation with arabinoxylan promoted the growth of fiber-degrading bacteria to increase short-chain fatty acids (SCFAs), as well as decreased the abundance of opportunistic pathogens. Arabinoxylan treatment also decreased the concentrations of 12α-hydroxylated bile acids, and increased the levels of equol, indolepropionate, and eicosadienoic acid. This study indicated that the beneficial effects of arabinoxylan on T2D may be partially attributed to the modification of gut microbiota and related metabolites.
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Affiliation(s)
- Qixing Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Haihong Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
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Singh B, Singh J, Dhiman A, Mohan M. Synthesis and characterization of arabinoxylan-bis[2-(methacryloyloxy)ethyl] phosphate crosslinked copolymer network by high energy gamma radiation for use in controlled drug delivery applications. Int J Biol Macromol 2022; 200:206-217. [PMID: 34995659 DOI: 10.1016/j.ijbiomac.2021.12.151] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/18/2021] [Accepted: 12/23/2021] [Indexed: 01/31/2023]
Abstract
Keeping in view the therapeutic important dietary fiber psyllium, herein this research report its potential has been explored for the formation of sterile hydrogel by high energy radiation induced copolymerization of arabinoxylan-poly bis[2-(methacryloyloxy)ethyl] phosphate (BMEP) for use as drug delivery carrier. The polymeric network structure was characterized by 13C NMR, FTIR, TGA/DTG and DSC, XRD and AFM techniques. Release profile of a drug cefuroxime and best fit kinetic model were determined. The blood -polymer interaction, mucosal-polymer adhesion, antioxidant and mechanical properties were also evaluated. The radiation dose influenced the crosslink density and the mesh size of the hydrogel network. Release profile of a drug cefuroxime followed non-Fickian diffusion and best fitted to first order kinetic model. The grafted product was sterile, porous, antioxidant and mucoadhesive in nature and could be explored for controlled and sustained GIT drug delivery applications.
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Affiliation(s)
- Baljit Singh
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India.
| | - Jasvir Singh
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
| | - A Dhiman
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
| | - Man Mohan
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
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Bonnin E, Joseph-Aimé M, Fillaudeau L, Durand S, Falourd X, Le Gall S, Saulnier L. Structure of heteroxylans from vitreous and floury endosperms of maize grain and impact on the enzymatic degradation. Carbohydr Polym 2022; 278:118942. [PMID: 34973760 DOI: 10.1016/j.carbpol.2021.118942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/24/2021] [Accepted: 11/24/2021] [Indexed: 11/20/2022]
Abstract
Heteroxylans (HX) from vitreous and floury parts of maize endosperm were isolated. Structural analysis showed a xylan backbone with few unsubstituted xylose residues (<9%) demonstrating the high content in side chains in both fractions. HX from floury endosperm contained more arabinose and galactose than vitreous HX. The mono-substitution rate was 15% higher in the vitreous endosperm HX. Similar amounts of uronic acids were present in both fractions (~7% DM). Galactose in the floury endosperm HX was present exclusively in terminal position. A xylanase preparation solubilized more material from floury (40.5%) than from vitreous endosperm cell walls (15%). This could be a consequence of the structural differences between the two fractions and/or of the impact of structure on the interaction abilities of these fractions with other cell wall polysaccharides. Our study advances the understanding of cell wall polysaccharides in maize endosperm and their role in enzymatic susceptibility of maize grain.
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Pandeirada CO, Speranza S, Bakx E, Westphal Y, Janssen HG, Schols HA. Partial acid-hydrolysis of TEMPO-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharides. Carbohydr Polym 2022; 276:118795. [PMID: 34823802 DOI: 10.1016/j.carbpol.2021.118795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 09/30/2021] [Accepted: 10/17/2021] [Indexed: 01/09/2023]
Abstract
Arabinoxylans (AXs) display biological activities that depend on their chemical structures. To structurally characterize and distinguish AXs using a non-enzymatic approach, various TEMPO-oxidized AXs were partially acid-hydrolysed to obtain diagnostic oligosaccharides (OS). Arabinurono-xylo-oligomer alditols (AUXOS-A) with degree of polymerization 2-5, comprising one and two arabinuronic acid (AraA) substituents were identified in the UHPLC-PGC-MS profiles of three TEMPO-oxidized AXs, namely wheat (ox-WAX), partially-debranched WAX (ox-pD-WAX), and rye (ox-RAX). Characterization of these AUXOS-A highlighted that single-substitution of the Xyl unit preferably occurs at position O-3 for these samples, and that ox-WAX has both more single substituted and more double-substituted xylose residues in its backbone than the other AXs. Characteristic UHPLC-PGC-MS OS profiles, differing in OS abundance and composition, were obtained for each AX. Thus, partial acid-hydrolysis of TEMPO-oxidized AXs with analysis of the released OS by UHPLC-PGC-MS is a promising novel non-enzymatic approach to distinguish AXs and obtain insights into their structures.
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Affiliation(s)
- Carolina O Pandeirada
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Sofia Speranza
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Edwin Bakx
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Yvonne Westphal
- Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands
| | - Hans-Gerd Janssen
- Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands; Wageningen University & Research, Laboratory of Organic Chemistry, P.O. Box 8026, 6700 EG Wageningen, the Netherlands
| | - Henk A Schols
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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Arzami AN, Ho TM, Mikkonen KS. Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations. Food Res Int 2022; 151:110818. [PMID: 34980370 DOI: 10.1016/j.foodres.2021.110818] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/09/2021] [Accepted: 11/21/2021] [Indexed: 02/07/2023]
Abstract
The biomass from cereal side streams is rich in valuable components, such as hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most acknowledged for potential health benefits. Numerous publications discuss the potential to use purified forms of these hemicelluloses for various applications. However, as the purification of hemicelluloses may not be economically feasible to upscale, sustainable and cost-effective methods are needed to make their valorization more realistic for industrial applications. Co-components present in hemicellulose-rich fractions may also provide added functionality, such as flavonoid content and antioxidant capacity. This review provides an overview on the feasibility of sustainably upscaling hemicellulose extraction processes, focusing on by-products from different cereal streams. We describe the hemicelluloses' physicochemical properties and provide various possible applications of pure and impure fractions from small scale to pilot and industrial scale. Furthermore, real case examples on the industrial utilization of cereal side streams are enclosed. This review provides pathways for future research for developing the hemicellulose extraction methods to obtain fractions with optimized purity, and offers suggestions to valorize them.
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Affiliation(s)
- Anis N Arzami
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland.
| | - Thao M Ho
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
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Zhang S, Hu J, Sun Y, Tan H, Yin J, Geng F, Nie S. Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides. Food Chem X 2021; 12:100158. [PMID: 34825168 PMCID: PMC8604743 DOI: 10.1016/j.fochx.2021.100158] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/02/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
Plantago (Plantaginaceae) is an herbal plant, which is used in folk medicine, functional food, and dietary supplement products. Recent pharmacological and phytochemical studies have shown that polysaccharides isolated from Plantago have multiple medicinal and nutritional benefits, including improve intestinal health, hypoglycemic effect, immunomodulatory effect, etc. These health and pharmacological benefits are of great interest to the public, academia, and biotechnology industries. This paper provides an overview of recent advances in the physicochemical, structural features, and biological effects of Plantago polysaccharides and highlights the similarities and differences of the polysaccharides from different species and in different parts, including leaves, seeds, and husks. The scientific support for its use as a prebiotic is also addressed. The purpose of this review is to provide background as well as useful and up-to-date information for future research and applications of these polysaccharides.
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Affiliation(s)
- Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Huizi Tan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
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Robert B, Chenthamara D, Subramaniam S. Fabrication and biomedical applications of Arabinoxylan, Pectin, Chitosan, Soy protein, and Silk fibroin hydrogels via laccase - ferulic acid redox chemistry. Int J Biol Macromol 2021; 201:539-556. [PMID: 34973987 DOI: 10.1016/j.ijbiomac.2021.12.103] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/23/2021] [Accepted: 12/17/2021] [Indexed: 12/11/2022]
Abstract
The unique physiochemical properties and the porous network architecture of hydrogel seek the attention to be explored in broad range of fields. In the last decade, numerous studies on the development of enzymatically cross-linked hydrogels have been elucidated. Implementing enzyme based cross-linking for fabrication of biomaterials over other crosslinking methods harbor various advantages, especially hydrogels designed using laccase exhibits mild reaction environment, high cross-linking efficiency and less toxicity. To our knowledge this is the first report reviewing the formulation of laccase mediated cross-linking for hydrogel preparation. Here, laccase catalyzed synthesis of hydrogel using polysaccharide viz. arabinoxylan, sugar beet pectin, galactomannan, chitosan etc. and proteins namely soy protein, gelatin, silk fibroin were discussed on highlighting their mechanical properties and its possible field of application. We have summarized the role of phenolic acids in laccase mediated crosslinking particularly ferulic acid which is a component of lignocellulose, serving cell rigidity via crosslinkage. The review also discusses on various biomedical applications such as controlled protein release, tissue engineering, and wound healing. It is anticipated that this review will give a detailed information on different laccase mediated reaction strategies that can be applied for the synthesis of various new biomaterials with tailor made properties.
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Affiliation(s)
- Becky Robert
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India
| | - Dhrisya Chenthamara
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India
| | - Sadhasivam Subramaniam
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India; Department of Extension and Career Guidance, Bharathiar University, Coimbatore 641046, India.
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Yu L, Stokes JR, Yakubov GE. Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage. Carbohydr Polym 2021; 269:118318. [PMID: 34294330 DOI: 10.1016/j.carbpol.2021.118318] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/13/2021] [Accepted: 06/05/2021] [Indexed: 11/19/2022]
Abstract
We report rheological characterisation of hydrogels formed by highly substituted brush-like arabinoxylans from Plantago ovata seed mucilage. Two arabinoxlyan fractions with similar molecular weight and linkage compositions are chosen to form gels with distinct rheological properties but a similar network structure. Small and large amplitude oscillatory shear rheology is used to characterise the sol-gel transition as a function of temperature and concentration. Differences in rheology and gelation of the two hydrogels are found to be associated with the different proportion of 'slow'- and 'fast'-dissociating junctions stabilised by hydrogen bonds, with the 'fast'-dissociating junctions playing an important role in rapid self-healing of the gel. Based on the temperature dependence of storage modulus and time-temperature superposition principle in combination with the Arrhenius equation, the activation energies of junction zone dissociation are estimated to be 402-480 kJ/mol and 97-144 kJ/mol for the 'slow' and 'fast' junction types, respectively.
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Bautil A, Buyse J, Goos P, Bedford MR, Courtin CM. Feed endoxylanase type and dose affect arabinoxylan hydrolysis and fermentation in ageing broilers. Anim Nutr 2021; 7:787-800. [PMID: 34466683 PMCID: PMC8384776 DOI: 10.1016/j.aninu.2020.11.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 10/02/2020] [Accepted: 11/15/2020] [Indexed: 11/16/2022]
Abstract
Despite the general use of endoxylanases in poultry feed to improve broiler performance, the abundance of different endoxylanase products and the variable response to their application in the field prevent a clear understanding of endoxylanase functionality in vivo. To gain insight into this functionality, we investigated the impact of endoxylanase type (Belfeed from Bacillus subtilis versus Econase XT from Nonomuraea flexuosa) and dose (10, 100, 1,000 mg/kg) in combination with broiler age on arabinoxylan (AX) hydrolysis and fermentation in broilers (Ross 308) fed a wheat-soy based diet. In a digestibility trial and a performance trial, a total of 1,057 one-day-old chicks received the control diet or 1 of the 6 endoxylanase supplemented wheat-soy based diets with, respectively, 5 replicate cages and 8 replicate pens per dietary treatment per trial. The AX content and structure, the AX digestibility values and the short-chain fatty acids produced were analysed at the level of the ileum, caeca and excreta at d 11 and 36. Endoxylanase supplementation resulted in a more extensive solubilisation of wheat AX and a reduction in the intestinal viscosity compared to the control (P < 0.05). A high endoxylanase dose was, however, required to obtain increased hydrolysis of the dietary AX along the gastrointestinal tract against the control (P < 0.001). Depending on the type of endoxylanase, a pool of AX with distinct physicochemical properties was created. The B. subtilis endoxylanase created a large pool of soluble AX in the ileum, thereby increasing ileal viscosity compared to broilers fed an endoxylanase from N. flexuosa (P < 0.001). The N. flexuosa endoxylanase mainly triggered caecal AX fermentation in young broilers, by delivering easily fermentable AX substrates with a low degree of polymerisation (P = 0.03). The effects were particularly present in young broilers (d 11). From this study, it is clear that the type and dose of endoxylanase added to wheat-soy based diets determine the nature of AX substrates formed. These, in turn, affect the intestinal viscosity and the interplay between the dietary AX compounds and microbiota, hence dictating AX digestion at young broiler ages and performance outcomes towards slaughter age.
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Affiliation(s)
- An Bautil
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (MS), KU Leuven, 3001, Leuven, Belgium
| | - Johan Buyse
- Laboratory of Livestock Physiology, Department of Biosystems, KU Leuven, 3001, Leuven, Belgium
| | - Peter Goos
- MeBioS Division, Department of Biosystems, KU Leuven, 3001, Leuven, Belgium
| | | | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (MS), KU Leuven, 3001, Leuven, Belgium
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44
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Deralia PK, du Poset AM, Lund A, Larsson A, Ström A, Westman G. Hydrophobization of arabinoxylan with n-butyl glycidyl ether yields stretchable thermoplastic materials. Int J Biol Macromol 2021; 188:491-500. [PMID: 34389389 DOI: 10.1016/j.ijbiomac.2021.08.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 07/14/2021] [Accepted: 08/05/2021] [Indexed: 12/24/2022]
Abstract
Hemicelluloses are regarded as one of the first candidates for the development of value-added materials due to their renewability, abundance, and functionality. However, because most hemicelluloses are brittle, they can only be processed as a solution and cannot be processed using industrial melt-based polymer processing techniques. In this study, arabinoxylan (AX) was hydrophobized by incorporating butyl glycidyl ether (BuGE) into the hydroxyl groups through the opening of the BuGE epoxide ring, yielding alkoxy alcohols with terminal ethers. The formed BuGE derivatives were melt processable and can be manufactured into stretchable thermoplastic films through compression molding, which has never been done before with hemicellulose modified in a single step. The structural and thermomechanical properties of the one-step synthesis approach were compared to those of a two-step synthesis with a pre-activation step to demonstrate its robustness. The strain at break for the one-step synthesized AX thermoplastic with 3 mol of BuGE is ≈200%. These findings suggest that thermoplastic polymers can be composited with hemicelluloses or that thermoplastic polymers made entirely of hemicelluloses can be designed as packaging and stretchable electronics supports.
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Affiliation(s)
- Parveen Kumar Deralia
- Chemistry and Biochemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-41296 Gothenburg, Sweden.
| | - Aline Maire du Poset
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Anja Lund
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Anette Larsson
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Anna Ström
- Applied Chemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE- Gothenburg, Sweden
| | - Gunnar Westman
- Chemistry and Biochemistry, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Kemivägen 10, SE-41296 Gothenburg, Sweden.
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45
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Juvonen M, Bakx E, Schols H, Tenkanen M. Separation of isomeric cereal-derived arabinoxylan-oligosaccharides by collision induced dissociation-travelling wave ion mobility spectrometry-tandem mass spectrometry (CID-TWIMS-MS/MS). Food Chem 2021; 366:130544. [PMID: 34314932 DOI: 10.1016/j.foodchem.2021.130544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 06/12/2021] [Accepted: 07/04/2021] [Indexed: 01/08/2023]
Abstract
The potential of travelling wave ion mobility spectroscopy in combination with collision induced dissociation tandem mass spectrometry (CID-TWIMS-MS/MS) to separate cereal-derived isomeric arabinoxylan-oligosaccharides (A)XOS was investigated. Three trisaccharide, four tetrasaccharide, and four pentasaccharide (A)XOS isomers were analyzed by positive and negative ionization TWIMS-MS and CID-TWIMS-MS/MS. The tri- and pentasaccharide isomers were distinguishable by the ATDs of the precursor ions. The CID-TWIMS-MS/MS could separate most of the isomeric fragment ions produced from tetra- and pentasaccharide (A)XOS. Finally, the base peak mobility spectrum is introduced as a practical tool for (A)XOS fingerprinting.
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Affiliation(s)
- Minna Juvonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 University of Helsinki, Finland.
| | - Edwin Bakx
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Henk Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Maija Tenkanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 University of Helsinki, Finland
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46
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Betts NS, Collins HM, Shirley NJ, Cuesta-Seijo JA, Schwerdt JG, Phillips RJ, Finnie C, Fincher GB, Dockter C, Skadhauge B, Bulone V. Identification and spatio-temporal expression analysis of barley genes that encode putative modular xylanolytic enzymes. Plant Sci 2021; 308:110792. [PMID: 34034860 DOI: 10.1016/j.plantsci.2020.110792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/30/2020] [Accepted: 12/05/2020] [Indexed: 06/12/2023]
Abstract
Arabinoxylans are cell wall polysaccharides whose re-modelling and degradation during plant development are mediated by several classes of xylanolytic enzymes. Here, we present the identification and new annotation of twelve putative (1,4)-β-xylanase and six β-xylosidase genes, and their spatio-temporal expression patterns during vegetative and reproductive growth of barley (Hordeum vulgare cv. Navigator). The encoded xylanase proteins are all predicted to contain a conserved carbohydrate-binding module (CBM) and a catalytic glycoside hydrolase (GH) 10 domain. Additional domains in some xylanases define three discrete phylogenetic clades: one clade contains proteins with an additional N-terminal signal sequence, while another clade contains proteins with multiple CBMs. Homology modelling revealed that all fifteen xylanases likely contain a third domain, a β-sandwich folded from two non-contiguous sequence segments that bracket the catalytic GH domain, which may explain why the full length protein is required for correct folding of the active enzyme. Similarly, predicted xylosidase proteins share a highly conserved domain structure, each with an N-terminal signal peptide, a split GH 3 domain, and a C-terminal fibronectin-like domain. Several genes appear to be ubiquitously expressed during barley growth and development, while four newly annotated xylanase and xylosidase genes are expressed at extremely high levels, which may be of broader interest for industrial applications where cell wall degradation is necessary.
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Affiliation(s)
- Natalie S Betts
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia.
| | - Helen M Collins
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia.
| | - Neil J Shirley
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia
| | - Jose A Cuesta-Seijo
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark.
| | - Julian G Schwerdt
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia.
| | - Renee J Phillips
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia.
| | - Christine Finnie
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Geoffrey B Fincher
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia.
| | - Christoph Dockter
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark.
| | - Birgitte Skadhauge
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark.
| | - Vincent Bulone
- School of Agriculture, Food and Wine, Waite Campus, Glen Osmond SA 5064 Australia; Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, Royal Institute of Technology (KTH), AlbaNova University Centre, 106 91 Stockholm, Sweden.
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47
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Lynch KM, Strain CR, Johnson C, Patangia D, Stanton C, Koc F, Gil-Martinez J, O'Riordan P, Sahin AW, Ross RP, Arendt EK. Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential. Eur J Nutr 2021; 60:4393-4411. [PMID: 34057578 PMCID: PMC8572209 DOI: 10.1007/s00394-021-02570-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 04/19/2021] [Indexed: 12/17/2022]
Abstract
Purpose Brewers’ spent grain (BSG) represents the largest by-product of the brewing industry. Its utilisation as an animal feed has become less practical today; however, its high fibre and protein content make it a promising untapped resource for human nutrition. BSG contains mainly insoluble fibre. This fibre, along with protein, is trapped with the complex lignocellulosic cell structure and must be solubilised to release components which may be beneficial to health through modulation of the gut microbiota. Methods In this study, the application of a simultaneous saccharification and fermentation process for the extraction and solubilisation of arabinoxylan from BSG is demonstrated. Results Processing of the BSG was varied to modulate the physicochemical and molecular characteristic of the released arabinoxylan. The maximum level of arabinoxylan solubilisation achieved was approximately 21%, compared to the unprocessed BSG which contained no soluble arabinoxylan (AX). Concentration of the solubilised material produced a sample containing 99% soluble AX. Samples were investigated for their microbiome modulating capacity in in-vitro faecal fermentation trials. Many samples promoted increased Lactobacillus levels (approx. twofold). One sample that contained the highest level of soluble AX was shown to be bifidogenic, increasing the levels of this genus approx. 3.5-fold as well as acetate (p = 0.018) and propionate (p < 0.001) production. Conclusion The findings indicate that AX extracted from BSG has prebiotic potential. The demonstration that BSG is a source of functional fibre is a promising step towards the application of this brewing side-stream as a functional food ingredient for human nutrition. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02570-8.
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Affiliation(s)
- Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Conall R Strain
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Crystal Johnson
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Dhrati Patangia
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Fatma Koc
- Teagasc Food Research Centre, Fermoy, Co., Cork, Ireland.,APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Jorge Gil-Martinez
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000, Leuven, Belgium
| | - Patrick O'Riordan
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000, Leuven, Belgium
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - R Paul Ross
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. .,APC Microbiome Ireland, University College Cork, Cork, Ireland.
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48
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Pandeirada CO, Merkx DWH, Janssen HG, Westphal Y, Schols HA. TEMPO/NaClO 2/NaOCl oxidation of arabinoxylans. Carbohydr Polym 2021; 259:117781. [PMID: 33674018 DOI: 10.1016/j.carbpol.2021.117781] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/04/2021] [Accepted: 02/04/2021] [Indexed: 01/05/2023]
Abstract
TEMPO-oxidation of neutral polysaccharides has been used to obtain polyuronides displaying improved functional properties. Although arabinoxylans (AX) from different sources may yield polyuronides with diverse properties due to their variable arabinose (Araf) substitution patterns, information of the TEMPO-oxidation of AX on its structure remains scarce. We oxidized AX using various TEMPO:NaClO2:NaOCl ratios. A TEMPO:NaClO2:NaOCl ratio of 1.0:2.6:0.4 per mol of Ara gave an oxidized-AX with high molecular weight, minimal effect on xylose appearance, and comprising charged side chains. Although NMR analyses unveiled arabinuronic acid (AraAf) as the only oxidation product in the oxidized-AX, accurate AraA quantification is still challenging. Linkage analysis showed that > 75 % of the β-(1→4)-xylan backbone remained single-substituted at position O-3 of Xyl similarly to native AX. TEMPO-oxidation of AX can be considered a promising approach to obtain arabinuronoxylans with a substitution pattern resembling its parental AX.
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Affiliation(s)
- Carolina O Pandeirada
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Donny W H Merkx
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands
| | - Hans-Gerd Janssen
- Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands; Wageningen University & Research, Laboratory of Organic Chemistry, P.O. Box 8026, 6700 EG Wageningen, the Netherlands
| | - Yvonne Westphal
- Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands
| | - Henk A Schols
- Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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49
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Chateigner-Boutin AL, Alvarado C, Devaux MF, Durand S, Foucat L, Geairon A, Grélard F, Jamme F, Rogniaux H, Saulnier L, Guillon F. The endosperm cavity of wheat grains contains a highly hydrated gel of arabinoxylan. Plant Sci 2021; 306:110845. [PMID: 33775355 DOI: 10.1016/j.plantsci.2021.110845] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 06/12/2023]
Abstract
Cereal grains provide a substantial part of the calories for humans and animals. The main quality determinants of grains are polysaccharides (mainly starch but also dietary fibers such as arabinoxylans, mixed-linkage glucans) and proteins synthesized and accumulated during grain development in a specialized storage tissue: the endosperm. In this study, the composition of a structure localized at the interface of the vascular tissues of the maternal plant and the seed endosperm was investigated. This structure is contained in the endosperm cavity where water and nutrients are transferred to support grain filling. While studying the wheat grain development, the cavity content was found to autofluoresce under UV light excitation. Combining multispectral analysis, Fourier-Transform infrared spectroscopy, immunolabeling and laser-dissection coupled with wet chemistry, we identified in the cavity arabinoxylans and hydroxycinnamic acids. The cavity content forms a "gel" in the developing grain, which persists in dry mature grain and during subsequent imbibition. Microscopic magnetic resonance imaging revealed that the gel is highly hydrated. Our results suggest that arabinoxylans are synthesized by the nucellar epidermis, released in the cavity where they form a highly hydrated gel which might contribute to regulate grain hydration.
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Affiliation(s)
| | | | | | | | - Loïc Foucat
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, BIBS Facility, F-44316, Nantes, France
| | | | - Florent Grélard
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, BIBS Facility, F-44316, Nantes, France
| | - Frédéric Jamme
- DISCO Beamline, SOLEIL Synchrotron, 91192, Gif-sur-Yvette, France
| | - Hélène Rogniaux
- INRAE, UR BIA, F-44316, Nantes, France; INRAE, BIBS Facility, F-44316, Nantes, France
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50
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Li S, Chen H, Cheng W, Yang K, Cai L, He L, Du L, Liu Y, Liu A, Zeng Z, Li C. Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran. Food Chem 2021; 358:129813. [PMID: 33940286 DOI: 10.1016/j.foodchem.2021.129813] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/27/2021] [Accepted: 03/30/2021] [Indexed: 12/12/2022]
Abstract
To investigate the impact of arabinoxylan (AX) on the physical and oxidative stability of oil-in-water emulsions, AX from wheat bran, corn bran, rice bran, or rye bran was incorporated into the production of whey protein isolate-stabilised emulsions. Decreased interfacial charge and increased mean particle diameters were recorded in all fresh emulsions with 0.1%-0.5% AX, as recorded by the ζ-potential and particle size measurement, indicating the adsorption of AX onto the oil droplets. No phase separation was observed in all emulsions with ≤0.3% AX after 14-day storage in dark. Spectrophotometric analysis demonstrated that all AX lowered the peroxide value and thiobarbituric acid reactive substance concentration in emulsions, with AX from rice bran being slightly more effective. Consequently, AX has the potential to be used as a natural interfacial antioxidant in emulsions, and the antioxidant capacity of AX varies with its source.
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Affiliation(s)
- Shanshan Li
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Wei Cheng
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Kuan Yang
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Lisha Cai
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Linfeng He
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Lei Du
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, No.46 Xinkang Road, Yucheng District, Yaan, Sichuan 625014, China.
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