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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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2
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Janewithayapun R, Hedenqvist MS, Cousin F, Idström A, Evenäs L, Lopez-Sanchez P, Westman G, Larsson A, Ström A. Nanostructures of etherified arabinoxylans and the effect of arabinose content on material properties. Carbohydr Polym 2024; 331:121846. [PMID: 38388051 DOI: 10.1016/j.carbpol.2024.121846] [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: 11/16/2023] [Revised: 01/01/2024] [Accepted: 01/18/2024] [Indexed: 02/24/2024]
Abstract
To further our understanding of a thermoplastic arabinoxylan (AX) material obtained through an oxidation-reduction-etherification pathway, the role of the initial arabinose:xylose ratio on the material properties was investigated. Compression molded films with one molar substitution of butyl glycidyl ether (BGE) showed markedly different tensile behaviors. Films made from low arabinose AX were less ductile, while those made from high arabinose AX exhibited elastomer-like behaviors. X-ray scattering confirmed the presence of nanostructure formation resulting in nano-domains rich in either AX or BGE, from side chain grafting. The scattering data showed variations in the presence of ordered structures, nano-domain sizes and their temperature response between AX with different arabinose contents. In dynamic mechanical testing, three transitions were observed at approximately -90 °C, -50 °C and 80 °C, with a correlation between samples with more structured nano-domains and those with higher onset transition temperatures and lower storage modulus decrease. The mechanical properties of the final thermoplastic AX material can therefore be tuned by controlling the composition of the starting material.
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Affiliation(s)
- Ratchawit Janewithayapun
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Mikael S Hedenqvist
- FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Department of Fibre and Polymer Technology, School of Engineering Science in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden; Wallenberg Wood Science Center, KTH Royal Institute of Technology, SE-100 44, Stockholm, Sweden
| | - Fabrice Cousin
- Laboratoire Léon Brillouin, Université Paris-Saclay, UMR 12, CEA-CNRS, 91191 Gif Sur Yvette, France
| | - Alexander Idström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Lars Evenäs
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Patricia Lopez-Sanchez
- Department of Analytical Chemistry, Nutrition, and Food Science. Facultad de Ciencias, Instituto de Materiales (IMATUS), Universidade de Santiago de Compostela, Campus Terra, 27002 Lugo, Spain
| | - Gunnar Westman
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Anette Larsson
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; Wallenberg Wood Science Center, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden
| | - Anna Ström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden; FibRe Center for Lignocellulose-based Thermoplastics, Chalmers University of Technology, SE-412 96 Gothenburg, Sweden.
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3
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Tang N, Xing X, Li H, Suo B, Wang Y, Ai Z, Yang Y. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread. Food Res Int 2024; 182:114179. [PMID: 38519191 DOI: 10.1016/j.foodres.2024.114179] [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: 12/20/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.
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Affiliation(s)
- Ning Tang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Xiaolong Xing
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Huipin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Yuhong Wang
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; College of Food Engineering, Henan Vocational College of Agricultural, Zhengzhou 451450, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China.
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China.
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Paesani C, Lammers TCGL, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydr Polym 2024; 328:121747. [PMID: 38220355 DOI: 10.1016/j.carbpol.2023.121747] [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: 10/04/2023] [Revised: 12/20/2023] [Accepted: 12/26/2023] [Indexed: 01/16/2024]
Abstract
Wheat bran is a low-cost by-product with significant nutritional value, but it is primarily utilized in animal feed applications. This study sought to investigate chemical methodologies for modifying the wheat bran's structure, enhancing non-starch polysaccharides solubility in water, and assessing alterations in functional and biological attributes. Chemical modifications were conducted under aqueous, alkaline, acid, and oxidizing conditions. Parameters such as yield, monosaccharides, arabinoxylans, β-glucan and phenolic content, molecular weight, functional properties, and prebiotic in vitro capacity were examined. The samples exhibited higher yields than the control, particularly in alkaline and acidic extractions. Notably, all soluble polysaccharide fractions (SPF) displayed a reduced molecular weight (<25KDa). β-glucan contents were raised in alkaline and acid extractions compared to the control, despite only in alkaline extraction were observed increase in arabinoxylans, confirmed by enzymatic-driven linkage analyses. Phenolic compounds and their antioxidant activities were low across all SPF. The samples showed heightened solubility, minimal foaming, and reduced water absorption properties. An alkaline extraction demonstrated a potential high prebiotic effect. Most samples showed positive relative growth and prebiotic activity for Lactobacillus and Bifidobacterium. This study suggests that an alkaline extraction of wheat by-product could enhance its value by increasing β-glucan content, arabinoxylans release, and prebiotic potential.
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Affiliation(s)
- Candela Paesani
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Tamy C G L Lammers
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil
| | - Lorena S Sciarini
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Malena Moiraghi
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - Gabriela T Pérez
- ICYTA (Instituto de Ciencia y Tecnología de los alimentos Córdoba), UNC-CONICET, Av. Filloy s/n, Cuidad Universitaria, Córdoba, Argentina.
| | - João Paulo Fabi
- University of São Paulo, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Av. Prof. Lineu Prestes 580, São Paulo, SP, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Centers, São Paulo Research Foundation, Rua do Lago, 250, São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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5
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Van Wayenbergh E, Langenaeken NA, Verheijen J, Foubert I, Courtin CM. Mechanistic understanding of the stabilisation of vitamin A in oil by wheat bran: The interplay between vitamin A degradation, lipid oxidation, and lipase activity. Food Chem 2024; 436:137785. [PMID: 37866098 DOI: 10.1016/j.foodchem.2023.137785] [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: 07/13/2023] [Revised: 10/06/2023] [Accepted: 10/15/2023] [Indexed: 10/24/2023]
Abstract
Wheat bran stabilises vitamin A (retinyl palmitate, RP) in oil during storage, but the stabilisation mechanism remains unknown. We here studied the effect of the concentration of RP in oil (0.1-2%) and of RP-enriched oil in the system (5-50%) on the RP retention during accelerated storage of systems with native and toasted wheat bran. Generally, toasted bran showed better RP stabilisation than native bran. After four weeks of storage, up to 65% RP was retained in toasted bran systems, whereas the RP retention for native bran was below 10%. For native bran, a higher oil-to-bran ratio and, thus, a lower wheat lipase level resulted in better RP retention. For toasted bran, combined high oil and high RP concentrations resulted in the lowest RP retention. We, therefore, conclude that wheat bran protects RP and lipids from oxidation. This protection is reduced by the pro-oxidative effect of RP, lipid oxidation and lipase.
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Affiliation(s)
- Eline Van Wayenbergh
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Niels A Langenaeken
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jolien Verheijen
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Imogen Foubert
- KU Leuven Kulak, Department of Microbial and Molecular Systems (M(2)S), Research Unit of Food and Lipids & Leuven Food Science and Nutrition Research Centre (LFoRCe), Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
| | - Christophe M Courtin
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Oh SM, Hosseindoust A, Ha SH, Mun JY, Moturi J, Tajudeen H, Choi YH, Lee SH, Kim JS. Importance of dietary supplementation of soluble and insoluble fibers to sows subjected to high ambient temperatures during late gestation and effects on lactation performance. Anim Nutr 2024; 16:73-83. [PMID: 38333572 PMCID: PMC10851196 DOI: 10.1016/j.aninu.2023.10.004] [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] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 10/02/2023] [Accepted: 10/12/2023] [Indexed: 02/10/2024]
Abstract
Heat stress adversely affects sows' performance, which can be improved by applying proper nutritional strategies. This study was conducted to investigate the interactive effects of dietary fiber levels and sources on sows' reproductive performance, metabolic response during gestation, and the carry-over influence on litter performance in the lactation period during heat stress (average room temperature of 27.1 °C). Fifty-four multiparous sows (Landrace × Yorkshire; initial body weight of 236.3 ± 16 kg; 2, 3 and 4 parities) at d 90 of gestation were assigned to a 2 × 3 factorial arrangement (9 sows/treatment), involving 2 dietary fiber levels (4.5% and 6% crude fiber) and 3 dietary fiber sources (wheat bran [WB], palm kernel meal [PK], and beet pulp [BP]). Sows fed the BP diet had highest (P < 0.01) feed intake and constipation index and lowest (P < 0.01) farrowing duration. Piglet weight (P = 0.041) and litter weight (P < 0.01) at weaning were higher in sows in the BP treatment compared to PK treatment. Sows in the BP treatment showed the greatest (P < 0.01) digestibility of crude protein and neutral detergent fiber. The fecal concentration of acetate was the lowest (P < 0.01) in the PK treatment. Total short-chain fatty acid production was increased in the WB and BP treatments compared with the PK. Sows in the BP treatment showed the lowest (P = 0.036) hair cortisol. The blood insulin concentration of sows was higher (P = 0.026) in the high fiber (6%) treatment compared with the low fiber (4.5%) treatment at 90 min and 120 min after the meal. The concentration of phthalic acid, succinic acid, phenylethylamine, hydrocinnamic acid, iron, linoleic acid, glycerol, ketone, and formamide were increased (P < 0.05) in the BP treatment compared with the WB. The BP treatment with high soluble fiber content improved the constipation index, farrowing duration, and litter performance, while high insoluble fibers increased sows comfort and reduced stress factors including respiratory rate and rectal temperature. Therefore, both soluble and insoluble sources of fiber are necessary to be added to the diet of gestating sows.
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Affiliation(s)
- Seung Min Oh
- Gyeongbuk Livestock Research Institute, Yeongju 63052, Republic of Korea
| | - Abdolreza Hosseindoust
- Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Sang Hun Ha
- Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Jun Young Mun
- Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Joseph Moturi
- Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Habeeb Tajudeen
- Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Yo Han Choi
- Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
| | - Su Hyup Lee
- Department of Swine Science, Korea National University of Agriculture and Fisheries, Jeonju 54874, Republic of Korea
| | - Jin Soo Kim
- Department of Animal Industry Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea
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Li M, Tang H, Hu H, Liu X, Xue D, Yu X, Zhang J, Chen H, Chen J, Wang C, Gong C. Production of acetic acid from wheat bran by catalysis of an acetoxylan esterase. Bioresour Technol 2024; 396:130443. [PMID: 38354962 DOI: 10.1016/j.biortech.2024.130443] [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: 12/21/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/16/2024]
Abstract
In this study, a gene encoding for acetylxylan esterase was cloned and expressed in E. coli. A single uniform band with molecular weight of 31.2 kDa was observed in SDS-PAGE electrophoresis. Served as the substrate, p-nitrophenol butyrate was employed to detect the recombinant enzyme activity. It exhibited activity at a wide temperature range (30-100 °C) and pH (5.0-9.0) with the optimal temperature of 70 °C and pH 8.0. Acetylxylan esterase showed two substrates' specificities with the highest Vmax of 177.2 U/mg and Km of 20.98 mM against p-nitrophenol butyrate. Meanwhile, the Vmax of p-nitrophenol acetate was 137.0 U/mg and Km 12.16 mM. The acetic acid yield of 0.39 g/g was obtained (70 °C and pH 8.0) from wheat bran pretreated using amylase and papain. This study showed the highest yield up to date and developed a promising strategy for acetic acid production using wheat bran.
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Affiliation(s)
- Mei Li
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Hongzhi Tang
- State Key Laboratory of Microbial Metabolism, and School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Haiyang Hu
- State Key Laboratory of Microbial Metabolism, and School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xiaoji Liu
- CECEP (Feixi) WTE CO., LTD., Hefei 230001, PR China
| | - Dongsheng Xue
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Xun Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Jiaqi Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Hao Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Jia Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Chongju Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Chunjie Gong
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China.
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8
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Tavares MP, Morgan T, Gomes RF, Mendes JPR, Castro-Borges W, Maitan-Alfenas GP, Guimarães VM. Comparative analysis of Chrysoporthe cubensis exoproteomes and their specificity for saccharification of sugarcane bagasse. Enzyme Microb Technol 2024; 173:110365. [PMID: 38043248 DOI: 10.1016/j.enzmictec.2023.110365] [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: 08/21/2023] [Revised: 10/18/2023] [Accepted: 11/20/2023] [Indexed: 12/05/2023]
Abstract
The phytopathogenic fungus Chrysoporthe cubensis is a relevant source of lignocellulolytic enzymes. This work aimed to compare the profile of lignocellulose-degrading proteins secreted by C. cubensis grown under semi-solid state fermentation using wheat bran (WB) and sugarcane bagasse (SB). The exoproteomes of the fungus grown in wheat bran (WBE) and sugarcane bagasse (SBE) were qualitative and quantitatively analyzed by liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS). Data are available via ProteomeXchange with identifier PXD046075. Label-free proteomic analysis of WBE and SBE showed that the fungus produced a spectrum of carbohydrate-active enzymes (CAZymes) with exclusive characteristics from each extract. While SBE resulted in an enzymatic profile directed towards the depolymerization of cellulose, the enzymes in WBE were more adaptable to the degradation of biomass rich in hemicellulose and other non-lignocellulosic polymers. Saccharification of alkaline pre-treated sugarcane bagasse with SBE promoted glucose release higher than commercial cocktails (8.11 g L-1), while WBE promoted the higher release of xylose (5.71 g L-1). Our results allowed an in-depth knowledge of the complex set of enzymes secreted by C. cubensis responsible for its high lignocellulolytic activity and still provided the identification of promising target proteins for biotechnological applications in the context of biorefinery.
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Affiliation(s)
- Murillo Peterlini Tavares
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36570-900 Viçosa, MG, Brazil
| | - Túlio Morgan
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36570-900 Viçosa, MG, Brazil
| | - Riziane Ferreira Gomes
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36570-900 Viçosa, MG, Brazil
| | - Jean Pierre Rocha Mendes
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36570-900 Viçosa, MG, Brazil
| | - William Castro-Borges
- Department of Biological Science, Universidade Federal de Ouro Preto, Campus Universitário Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brasil
| | - Gabriela Piccolo Maitan-Alfenas
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36570-900 Viçosa, MG, Brazil
| | - Valéria Monteze Guimarães
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36570-900 Viçosa, MG, Brazil.
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9
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Fan L, Wang H, Li M, Lei M, Li L, Ma S, Huang J. Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing. Int J Biol Macromol 2024; 257:128765. [PMID: 38096940 DOI: 10.1016/j.ijbiomac.2023.128765] [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: 10/05/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/17/2023]
Abstract
We herein evaluated the impact of adding wheat bran dietary fiber (WBDF) on the aggregation behavior of gluten in dough at various stages of the noodle-making process. Scanning electron microscopy and confocal laser scanning microscopy images confirmed the effective insertion of WBDF particles into the gluten matrix. Importantly, the gap between WBDF and gluten widened during the rolling process. The addition of WBDF led to a reduction in glutenin macropolymer (GMP) content and an elevation in sulfhydryl content, induced the depolymerization behaviors at the molecular level. Additionally, it facilitated the conversion of α-helices and β-turns into β-sheets and random coils within the dough. Moreover, the processing and addition of WBDF contributed to a decrease in weight loss, whereas the degradation temperature remained constant. Resting decreased the sulfhydryl content, whereas sheeting and cutting increased it, further fostering protein depolymerization in the presence of WBDF. These actions significantly increased the β-sheets and random coils content at the expense of β-turns and α-helices content. Significantly, controlled processing emerged as a crucial factor in enhancing gluten depolymerization induced by WBDF in the dough. This comprehensive study provides a nuanced perspective on controlling dough processing to strike a balance between dietary fiber-rich and high-quality foods.
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Affiliation(s)
- Ling Fan
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China
| | - Huiping Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China
| | - Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Mengxu Lei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Li Li
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Sen Ma
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China.
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10
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Ahmed MAM, Ali MF, Mohamed NM, Bayoumi SAL, Zahran AM, Elsayh KI. Exploring the efficacy of various wheat bran extracts in promoting burn wound healing: A comparative analysis. J Ethnopharmacol 2024; 319:117174. [PMID: 37709105 DOI: 10.1016/j.jep.2023.117174] [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] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/16/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Although burn wound management in medical practice has improved, the challenge still exists and demands multidisciplinary participation. Wheat has been extensively used as a remedy of different skin conditions especially burns in almost all parts of Italy. However, the mechanism is still unclear. AIM OF THE STUDY To examine the effects of different wheat bran extracts on the healing of burn wound estimated grossly, histopathologically, and immunologically. MATERIALS AND METHODS Wistar male rats were divided into 5 groups; (control) saline treated group, Mebo (Moist Exposed Burn Ointment), cold-water extract, hot-water extract and methanolic extract groups. After the burn, four groups from the experimental groups were treated with Mebo, cold-water extract, hot-water extract and methanolic extract, respectively, but the negative-control group was treated daily with saline only. The observation was made along days 0, 5, 9, 13, 17 and 21. At the end of the study, rats were sacrificed, and blood samples were collected for biochemical and cytokines estimation in addition to wound samples were collected for histopathological and immunohistochemical studies. RESULTS The histopathological examination showed that the inflammation was significantly decreased in all extract-treated groups when compared with saline and Mebo-treated groups. Epithelial tissue and granulation tissue formation most significantly appeared in the cold water extract-treated group. CONCLUSIONS Cold water and methanolic extract groups showed the most rapid and effective healing of the burn wound. Particularly the cold-water extract, due to the sufficient concentration of zinc and phenolic components.
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Affiliation(s)
- Mai A M Ahmed
- Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut, 71526, Egypt.
| | - Marwa F Ali
- Department of Pathology and Clinical Pathology, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Nesma M Mohamed
- Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut, 71526, Egypt; Department of Pharmacognosy, Faculty of Pharmacy, Badr University in Assiut, Assiut, Egypt
| | - Soad A L Bayoumi
- Department of Pharmacognosy, Faculty of Pharmacy, Assiut University, Assiut, 71526, Egypt
| | - Asmaa M Zahran
- Clinical Pathology Department, South Egypt Cancer Institute, Assiut University, Assiut, Egypt
| | - Khalid I Elsayh
- Department of Pediatrics, Faculty of Medicine, Assiut University, Assiut, Egypt
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11
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Román-Ochoa Y, M Cantu-Jungles T, Choque Delgado GT, Bulut N, Tejada TR, Yucra HR, Duran AE, Hamaker BR. Specific dietary fibers prevent heavy metal disruption of the human gut microbiota in vitro. Food Res Int 2024; 176:113858. [PMID: 38163737 DOI: 10.1016/j.foodres.2023.113858] [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: 11/02/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 01/03/2024]
Abstract
Heavy metal exposure is a growing concern due to its adverse effects on human health, including the disruption of gut microbiota composition and function. Dietary fibers have been shown to positively impact the gut microbiota and could mitigate some of the heavy metal negative effects. This study aimed to investigate the effects of different heavy metals (As, Cd and Hg in different concentrations) on gut microbiota in the presence and absence of different dietary fibers that included fructooligosaccharides, pectin, resistant starch, and wheat bran. We observed that whereas heavy metals impaired fiber fermentation outcomes for some fiber types, the presence of fibers generally protected gut microbial communities from heavy metal-induced changes, especially for As and Cd. Notably, the protective effects varied depending on fiber types, and heavy metal type and concentration and were overall stronger for wheat bran and pectin than other fiber types. Our findings suggest that dietary fibers play a role in mitigating the adverse effects of heavy metal exposure on gut microbiota health and may have implications for the development of dietary interventions to reduce dysbiosis associated with heavy metal exposure. Moreover, fiber-type specific outcomes highlight the importance of evidence-based selection of prebiotic dietary fibers to mitigate heavy metal toxicity to the gut microbiota.
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Affiliation(s)
- Yony Román-Ochoa
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA; Carbohydrate Biochemistry Research Group (BIOCAB), Department of Chemistry, Universidad de Los Andes, Carrera 1 No. 18A-10, Bogotá 111711, Colombia
| | - Thaisa M Cantu-Jungles
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA.
| | | | - Nuseybe Bulut
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Teresa R Tejada
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Harry R Yucra
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Antonio E Duran
- Academic Department of Food Industries Engineering, National University of San Agustin, Arequipa, Peru
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, USA.
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12
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Li M, Li L, Sun B, Ma S. Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review. Int J Biol Macromol 2024; 255:128199. [PMID: 37979754 DOI: 10.1016/j.ijbiomac.2023.128199] [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: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution effect, mechanical shear effect, competitive water absorption, and steric hindrance of WBDF, as well as the non-covalent binding between WBDF and gluten protein, are considered the key mechanisms underlying the WBDF-gluten protein interaction. However, current studies on the interaction are mostly limited to the impact of the interaction on gluten protein and are rarely focused on the quality of products. Therefore, the effects of the interaction on the structural characteristics and aggregation behavior of gluten protein and multiple involved mechanisms are discussed in this review. On this basis, these changes are systematically related to the gluten network structure, dough properties, and product quality. Mitigation measures corresponding to negative impacts also need to be elaborated to guide and standardize the production and development of dough products containing WBDF.
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Affiliation(s)
- Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
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13
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Thakur G, Sutaoney P, Joshi V, Ghosh P. Response surface optimization of cellulase production by Aspergillus stellatus NFCCI 5299 in shake flask submerged fermentation using wheat bran. 3 Biotech 2024; 14:21. [PMID: 38146418 PMCID: PMC10748783 DOI: 10.1007/s13205-023-03860-0] [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: 03/15/2023] [Accepted: 11/20/2023] [Indexed: 12/27/2023] Open
Abstract
The expense of cellulase enzymes is the main barrier to the enzymatic saccharification of biomass. Numerous tactics, such as the utilizing inexpensive lignocellulosic substrates as well as economically feasible fermentation techniques for the production of the enzyme may reduce the cost of cellulases. The present investigation was aimed to improve cellulase production employing potential cellulolytic soil fungi, Aspergillus stellatus NFCCI 5299 using wheat bran as substrate. Employing response surface methodology (RSM) with central composite design (CCD), the most efficient process parameters were determined. The ideal conditions for the synthesis of carboxy methyl cellulase (CMCase) and filter paper cellulase activity (FPase) were 6 days of incubation, inoculum size of 4 mycelial disc, 125 rpm of agitation, and 3.5% of wheat bran. The significant mycelial development and enzymatic digestion of wheat bran were discovered by scanning electron microscopy (SEM) and fourier transform infrared (FTIR) analysis. The findings suggested that it can be practicable to use wheat bran as substrate under submerged fermentation utilizing Aspergillusstellatus NFCCI 5299 for efficient cellulase production.
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Affiliation(s)
- Geetika Thakur
- Center for Basic Science, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh 492010 India
| | - Priya Sutaoney
- Center for Basic Science, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh 492010 India
- Present Address: Department of Microbiology, Kalinga University, Raipur, Chhattisgarh 492101 India
| | - Veenu Joshi
- Center for Basic Science, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh 492010 India
| | - Prabir Ghosh
- Department of Chemical Engineering, NIT Raipur, Raipur, Chhattisgarh 492010 India
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14
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Zhuang M, Li G, Wang X, Ke S, Wang A, Zhou Z. Structural property of extractable proteins and polysaccharides in wheat bran following a dual-enzymatic pretreatment and corresponding functionality. Int J Biol Macromol 2024; 255:128100. [PMID: 37981285 DOI: 10.1016/j.ijbiomac.2023.128100] [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: 03/05/2023] [Revised: 10/02/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
The current study applied dual-enzymatic treatment via alcalase and Bacillus velezensis hydrolase for enhancing extraction of proteins and polysaccharides from wheat bran and modifying their corresponding structure. Results indicated the aqueous extract by enzymatic pretreatment (referred as EHWB) had an increased content of soluble substance, in which 18.5 % increased for carbohydrates and 11.4 % increased for proteins in the extract compared to the aqueous extract without enzymes (labeled as AEWB). Furthermore, compositions with lower molecular weight of 130 kDa and < 21.1 kDa for polysaccharides and proteins, respectively, were found in EHWB. Interestingly, EHWB had a twice higher radicals scavenging than that of AEWB, and digestive property indicated EHWB had a greater peptides production although glucose release was lower in gastric phase. Importantly, this is the first study to reveal that gut microbiota fermentation of EHWB resulted in faster generation of short-chain fatty acids at initial fermentation stage (6 h), followed a higher generation of butyrate at final fermentation stage (24 h). This fermentation property might be associated with its presence of lower molecular weight substrates and even the changes in the molecular structure induced by the enzymes. This study highlights a novel approach for developing a value-added product from wheat bran.
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Affiliation(s)
- Min Zhuang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Gaoheng Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuanyu Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Sheng Ke
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, The Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China; Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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15
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Xu S, Yu Z, Li Z, Wang Z, Shi C, Li J, Wang F, Liu H. Wheat bran inclusion level impacts its net energy by shaping gut microbiota and regulating heat production in gestating sows. Anim Nutr 2023; 15:45-57. [PMID: 37779510 PMCID: PMC10539868 DOI: 10.1016/j.aninu.2023.06.013] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 05/15/2023] [Accepted: 06/25/2023] [Indexed: 10/03/2023]
Abstract
An accurate estimation of net energy (NE) of wheat bran is essential for precision feeding of sows. However, the effects of inclusion level on NE of wheat bran have not been reported. Inclusion level was hypothesized to impact NE of wheat bran by regulating gut microbiota and partitioning of heat production. Therefore, twelve multiparous sows (Yorkshire × Landrace; 2 to 4 parity) were assigned to a replicated 3 × 6 Youden square with 3 successive periods and 6 diets in each square. The experiment included a corn-soybean meal diet (WB0) and five diets including 9.8% (WB10), 19.5% (WB20), 29.2% (WB30), 39.0% (WB40) and 48.7% wheat bran (WB50), respectively. Each period included 6 d of adaptation to diets followed by 6 d for heat production measurement using open-circuit respiration chambers. Compared with other groups, WB30, WB40, and WB50 enriched different fiber-degrading bacteria genera (P < 0.05). Apparent total tract digestibility of neutral detergent fiber and acid detergent fiber of wheat bran were greater in WB30 and WB40 (P < 0.05). Physical activity (standing and sitting) decreased as inclusion level increased (P = 0.04), which tended to decrease related heat production (P = 0.07). Thermic effect of feeding (TEF) was higher in WB50 than other treatments (P < 0.01). Metabolizable energy of wheat bran was similar among treatment groups (except for WB10). NE of wheat bran conformed to a quadratic regression equation with inclusion level (R2 = 0.99, P < 0.01) and peaked at an inclusion level of 35.3%. In conclusion, increasing inclusion level decreased energy expenditure of sows on physical activity and promoted growth of fiber-degrading bacteria, which improved energy utilization of fiber. Fermentation of wheat bran fiber by Prevotellaceae_UCG-003 and norank_f__Paludibacteraceae might increase TEF. Consequently, sows utilized energy in wheat bran most efficiently at an inclusion level of 35.3%.
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Affiliation(s)
- Song Xu
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Zirou Yu
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Zongliang Li
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Zijie Wang
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Chenyu Shi
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Jian Li
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Fenglai Wang
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
| | - Hu Liu
- State Key Lab of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing, 100193, China
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16
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Cao L, Xue D, Liu X, Wang C, Fang D, Zhang J, Gong C. Ferulic acid production from wheat bran by integration of enzymatic pretreatment and a cold-adapted carboxylesterase catalysis. Bioresour Technol 2023; 385:129435. [PMID: 37399964 DOI: 10.1016/j.biortech.2023.129435] [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: 05/17/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/05/2023]
Abstract
High-value chemical production from natural lignocellulose transformation is a reliable waste utilization approach. A gene encoding cold-adapted carboxylesterase in Arthrobacter soli Em07 was identified. The gene was cloned and expressed in Escherichia coli to obtain a carboxylesterase enzyme with a molecular weight of 37.2 KDa. The activity of the enzyme was determined using α-naphthyl acetate as substrate. Results showed that the optimum enzyme activity of carboxylesterase was at 10 °C and pH 7.0. It was also found that the enzyme could degrade 20 mg enzymatic pretreated de-starched wheat bran (DSWB) to produce 235.8 μg of ferulic acid under the same conditions, which was 5.6 times more than the control. Compared to the chemical strategy, enzymatic pretreatment is advantageous because it is environmentally friendly, and the by-products can be easily treated. Therefore, this strategy provides an effective method for high-value utilization of biomass waste in agriculture and industry.
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Affiliation(s)
- Liping Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Dongsheng Xue
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaoji Liu
- CECEP (Feixi) WTE CO., LTD. Hefei 230001, PR China
| | - Chongju Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Donglai Fang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Jiaqi Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Chunjie Gong
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China.
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17
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Kumari K, Nagar S, Goyal S, Maan S, Sindhu M, Singh R, Kumar V. Production, Characterization and Prebiotic Potential of Xylooligosaccharides Produced from Wheat Bran using Enterobacter hormaechei KS1 Xylanase. Indian J Microbiol 2023; 63:352-360. [PMID: 37781003 PMCID: PMC10533776 DOI: 10.1007/s12088-023-01097-2] [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: 08/08/2023] [Accepted: 08/18/2023] [Indexed: 10/03/2023] Open
Abstract
In the present investigation, xylooligosaccharides were produced from wheat bran and wheat bran extracted xylan through enzymatic hydrolysis using xylanase from novel Enterobacter hormaechei KS1. Xylooligosaccharides/reducing sugars production from wheat bran was found maximum (374 mg/g) when 4.0% of wheat bran was treated with 375 units (IU/mL) of Enterobacter hormaechei KS1 xylanase at pH 6.0 and incubated at 50 °C for 24 h of incubation. In case of wheat bran extracted xylan 419 mg/g of xylooligosaccharides were produced when 3% of extracted xylan was incubate for 8 h. Analysis of the enzymatic hydrolysate through high performance liquid chromatography equipped with refractive index detector showed the presence of xylose, xylopentose and xylohexose. The decrease in pH with 1.0% dose of xylooligosacchaides produced from extracted xylan hydrolysis using E. hormaechei KS1 xylanase showed more decrease with L. rhamnosus (6.72 to 5.94) followed by L. brevis (6.71 to 6.15) and L. plantarum (6.71 to 6.41). In case of increase in optical density both wheat bran and wheat bran extracted xylan generated xylooligosaccharides exhibited similar pattern i.e., L. rhamnosus > L. plantarum > L. brevis.
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Affiliation(s)
- Kajal Kumari
- Department of Biochemistry, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Sushil Nagar
- Department of Biochemistry, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Sakshi Goyal
- Department of Biochemistry, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Sonu Maan
- Department of Biochemistry, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Meena Sindhu
- Department of Microbiology, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Renu Singh
- Department of Biosciences, SJJT University, Jhunjhunu, Rajasthan 333001 India
| | - Vinod Kumar
- Department of Biochemistry, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
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18
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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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19
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Li Y, Wang H, Wang L, Qiu J, Li Z, Wang L. Multi-scale structure and digestive property of bran starch in different particle size wheat bran. Food Chem 2023; 414:135744. [PMID: 36821917 DOI: 10.1016/j.foodchem.2023.135744] [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: 06/11/2022] [Revised: 12/29/2022] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
In this study, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and digestive property of starch isolated from wheat bran of different particle size, including plant scale (1110 μm), tissue scale (235 μm, 83 μm) and cell scale (19 μm), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not significantly modify its molecular, lamellar, crystalline and helical structure. However, cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. In addition, compared to wheat flour starch, wheat bran starch had more resistant starch and lower digestibility, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study highlights the effect of supramolecular structure on bran starch digestibility and contributes to the application of bran starch.
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Affiliation(s)
- Yang Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Haoran Wang
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Lijuan Wang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Ju Qiu
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China.
| | - Zaigui Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
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Van Wayenbergh E, Langenaeken NA, Struyf N, Goos P, Foubert I, Courtin CM. Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity. Food Res Int 2023; 169:112911. [PMID: 37254347 DOI: 10.1016/j.foodres.2023.112911] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 12/23/2022] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Food fortification is an efficient strategy to combat vitamin A deficiency. However, the stability of vitamin A during storage is low. Cereal bran can be used as a natural and affordable stabilising agent, but the mechanism behind this stabilisation remains unclear. To unravel this mechanism, vitamin A stabilisation was studied during an accelerated storage experiment (60 °C, 70% relative humidity) using a set of 30 in-house modified wheat bran samples. The characteristics of these samples were linked to vitamin A stabilisation during storage using forward regression modelling. While all wheat bran samples could stabilise vitamin A to a significant extent, the stabilising effect was more pronounced for samples with a high antioxidant capacity, high bound lipid content and low lipase activity. The main effect of lipase activity was more than thrice as large as the main effects of antioxidant capacity and bound lipid content. These results suggest that wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect. Based on these findings, modified wheat bran mixed with vitamin A can be a cost-effective and healthy aid in food fortification by providing high vitamin A stability.
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Affiliation(s)
- Eline Van Wayenbergh
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium.
| | - Niels A Langenaeken
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Nore Struyf
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Peter Goos
- Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium; Department of Engineering Management, University of Antwerp, Prinsstraat 13, B-2000 Antwerp, Belgium
| | - Imogen Foubert
- Research Unit of Food and Lipids & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kulak, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
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21
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Rana A, Dogiparthi O, Sakhare SD, Sathyendra Rao BV, Inamdar AA. Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates. J Food Sci Technol 2023; 60:2042-2049. [PMID: 37206417 PMCID: PMC10188776 DOI: 10.1007/s13197-023-05738-8] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2023] [Accepted: 03/23/2023] [Indexed: 05/21/2023]
Abstract
The present study aims at utilizing wheat bran and resultant atta to produce biodegradable-edible plates as an alternative to plastic plates. The edible plates were prepared using different combinations of wheat bran and resultant atta in different ratios viz., WB, 90:10 (WR10); 80:20 (WR20), 70:30 (WR30). Using farinograph, it was observed that the higher the bran higher the water absorption. The doughs from the blends were prepared with water at two different temperatures (100 °C and 27 °C), sheeted, moulded and baked. Plates produced from WR10, 20, 30 were analysed further and based on break test, leak test and sensory WR30 was chosen as the best. WR 30 was found to leak at 23.01 ± 0.24 min with hot water and 85.42 ± 0.11 min with water at room temperature. Moisture, ash, fat, protein, and total dietary fibre content was 4.3 ± 0.016, 4.90 ± 0.08, 3.86 ± 0.075, 16.06 ± 0.082 and 26.92 ± 0.166 respectively. Shelf-life predicted for plate was 250-285 days based on MSI studies done.
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Affiliation(s)
- Anjali Rana
- Flour Milling, Baking and Confectionery Technology Department, Mysore, India
| | - Oorjitha Dogiparthi
- Technology Transfer and Business Development Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Suresh D. Sakhare
- Flour Milling, Baking and Confectionery Technology Department, Mysore, India
| | - B. V. Sathyendra Rao
- Technology Transfer and Business Development Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
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22
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Barssoum R, Al Kassis G, Nassereddine R, Saad J, El Ghoul M, Abboud J, Fayad N, Dupoiron S, Cescut J, Aceves-Lara CA, Fillaudeau L, Awad MK. Biochemical limitations of Bacillus thuringiensis based biopesticides production in a wheat bran culture medium. Res Microbiol 2023; 174:104043. [PMID: 36764472 DOI: 10.1016/j.resmic.2023.104043] [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: 10/24/2022] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/11/2023]
Abstract
Bacillus thuringiensis, a gram-positive sporulating bacteria found in the environment, produces, during its sporulation phase, crystals responsible for its insecticidal activity, constituted of an assembly of pore-forming δ-endotoxins. This has led to its use as a biopesticide, an eco-friendly alternative to harmful chemical pesticides. To minimize production cost, one endemic Bacillus thuringiensis sv. kurstaki (Btk) strain Lip, isolated from Lebanese soil, was cultivated in a wheat bran (WB) based medium (IPM-4-Citrus project EC n° 734921). With the aim of studying the biochemical limitations of Btk biopesticide production in a wheat bran based medium, the WB was sieved into different granulometries, heat treated, inoculated with Btk Lip at flask scale, then filtered and separated into an insoluble and a permeate fractions. Several biochemical analyses, ie. bio performances, starch, elemental composition, total nitrogen and ashes, were then conducted on both fractions before and after culture. On a morphological level, two populations were distinguished, the fine starch granules and the coarse lignocellulosic particles. The biochemical analyses showed that both the raw and sieved WB have a similar proteins content (0.115 g/gdm WB), water content (0.116 g/gdm WB) and elemental composition (carbon: 45%, oxygen: 37%, nitrogen: 3%, hydrogen: 6%, ashes: 5%). The starch content was 17%, 14% and 34% and the fermentable fraction was estimated to 32.1%, 36.1% and 51.1% respectively for classes 2, 3 and 4. Both the elemental composition and Kjeldahl analyses showed that the nitrogen is the limiting nutrient of the culture.
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Affiliation(s)
- Rita Barssoum
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon; Toulouse Biotechnology Institute, Bio & Chemical Engineering, Université de Toulouse- (CNRS UMR5504- INRAE UMR792, INSA), 135 Avenue de Rangueil, 31077 Toulouse, Cedex 04, France.
| | - Gabrielle Al Kassis
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon.
| | - Rayan Nassereddine
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon.
| | - Jihane Saad
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon; Toulouse White Biotechnology (INRAE UMS1337, CNRS UMS3582, INSA), INSA-Toulouse, 135 Avenue de Rangueil 31077, Toulouse Cedex 04, France.
| | - Meriem El Ghoul
- Pharmacological Laboratory Médis, Route de Tunis Km 7-BP 206, Nabeul 8000, Tunisia.
| | - Joanna Abboud
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon; Toulouse White Biotechnology (INRAE UMS1337, CNRS UMS3582, INSA), INSA-Toulouse, 135 Avenue de Rangueil 31077, Toulouse Cedex 04, France.
| | - Nancy Fayad
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon; Multi-Omics Laboratory, School of Pharmacy, Lebanese American University, P.O. Box 36, Byblos 1401, Lebanon.
| | - Stéphanie Dupoiron
- Toulouse White Biotechnology (INRAE UMS1337, CNRS UMS3582, INSA), INSA-Toulouse, 135 Avenue de Rangueil 31077, Toulouse Cedex 04, France.
| | - Julien Cescut
- Toulouse White Biotechnology (INRAE UMS1337, CNRS UMS3582, INSA), INSA-Toulouse, 135 Avenue de Rangueil 31077, Toulouse Cedex 04, France.
| | - César Arturo Aceves-Lara
- Toulouse Biotechnology Institute, Bio & Chemical Engineering, Université de Toulouse- (CNRS UMR5504- INRAE UMR792, INSA), 135 Avenue de Rangueil, 31077 Toulouse, Cedex 04, France.
| | - Luc Fillaudeau
- Toulouse Biotechnology Institute, Bio & Chemical Engineering, Université de Toulouse- (CNRS UMR5504- INRAE UMR792, INSA), 135 Avenue de Rangueil, 31077 Toulouse, Cedex 04, France.
| | - Mireille Kallassy Awad
- Saint-Joseph University of Beirut, UR- EGP, Functional Genomic and Proteomic Laboratory, Faculty of Sciences, Mar Roukos- Dekwaneh, B.P. 17-5208, Mar Mikhael, Beirut, 1104 2020, Lebanon.
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23
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Janssen F, Courtin CM, Wouters AGB. Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37203963 DOI: 10.1080/10408398.2023.2214615] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
To achieve a more sustainable global food production, a shift from animal to plant protein based food is necessary. At the same time, these plant proteins are preferentially derived from side-streams of industrial processes. Wheat bran and germ represent two major side-streams of the wheat milling industry, and contain aqueous-phase soluble proteins with a well-balanced amino acid composition. To successfully use wheat bran and germ proteins in novel plant-based liquid and semi-solid foods, they need to (i) be rendered extractable and (ii) contribute functionally to stabilizing the food system. Prior heat treatment and the occurrence of intact cell walls are important barriers in this regard. Several strategies have been applied to overcome these issues, including physical processing and (bio)chemical modification. We here present a comprehensive, critical overview of the aqueous-phase extraction of protein from (modified) wheat bran and germ. Moreover, we discuss the functionality of the extracted protein, specifically in the context of liquid (foam- and emulsion-type) and semi-solid (gel-type) food applications. In each section, we identify important knowledge gaps and highlight several future prospects that could further increase the application potential of wheat bran and germ proteins in the food industry.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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24
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Fang D, Xue D, Liu X, Cao L, Zhang J, Gong C. Concurrent production of ferulic acid and glucose from wheat bran by catalysis of a putative bifunctional enzyme. Bioresour Technol 2023; 369:128393. [PMID: 36442604 DOI: 10.1016/j.biortech.2022.128393] [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: 10/04/2022] [Revised: 11/19/2022] [Accepted: 11/22/2022] [Indexed: 06/16/2023]
Abstract
The aim of this work is to study a bifunctional endoglucanase/carboxylesterase in Sphingobacterium soilsilvae Em02 and express it in soluble form in engineered Escherichia coli. The molecular weight of the recombinant protein of the bifunctional enzyme was 41 KDa. This research also determined the enzymatic activities of the bifunctional enzymes using microcrystalline cellulose and p-nitrophenyl butyrate as substrates and found 40 °C as the optimum temperature for their enzymatic activities. The optimal pH in dual function was 6.0 for endoglucanase and 7.0 for carboxylesterase. The bifunctional enzyme also exhibited enzymatic activities on the natural biomass by generating up to 3.94 mg of glucose and 49.4 μg of ferulic acid from 20 mg of destarched wheat bran. This indicates the broad application prospects of the bifunctional enzyme in agriculture and industry.
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Affiliation(s)
- Donglai Fang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Dongsheng Xue
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaoji Liu
- CECEP (Feixi) WTE CO., LTD., Hefei 230001, PR China
| | - Liping Cao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Jiaqi Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China
| | - Chunjie Gong
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, PR China.
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25
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Yan T, Shi L, Liu T, Zhang X, Yang M, Peng W, Sun X, Yan L, Dai X, Yang X. Diet-rich in wheat bran modulates tryptophan metabolism and AhR/IL-22 signalling mediated metabolic health and gut dysbacteriosis: A novel prebiotic-like activity of wheat bran. Food Res Int 2023; 163:112179. [PMID: 36596122 DOI: 10.1016/j.foodres.2022.112179] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [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: 07/23/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Tryptophan metabolism has shown to involve in pathogenesis of various metabolic diseases. Gut microbiota-orientated diets hold great potentials to improve metabolic health via regulating tryptophan metabolism. The present study showed that the 6-week high fat diet (HFD) disturbed tryptophan metabolism accompanied with gut dysbacteriosis, also influenced the dietary tryptophan induced changes in cecum microbiome and serum metabolome in mice. The colonic expressions of aryl hydrocarbon receptor (AhR) and interleukin-22 (IL-22) were significantly reduced in mice fed on HFD. Notably, a diet- rich in wheat bran effectively inhibited transformation of tryptophan to kynurenine-pathway metabolites, while increased melatonin and microbial catabolites, i.e. indole-3-propionic acid, indole-3-acetaldehyde and 5-hydroxy-indole-3-acetic acid. Such regulatory effects were accompanied with reduced fasting glucose and total triglycerides, and promoted AhR and IL-22 levels in HFD mice. Wheat bran increased the abundance of health promoting bacteria (e.g., Akkermansia and Lactobacillus), which were significantly correlated with tryptophan derived indolic metabolites. Additionally, beneficial modulatory effects of wheat bran on indolic metabolites in associations with gut dysbacteriosis from type 2 diabetes patients were confirmed in vitro fecal fermentation experiment. Our study proves the detrimental effects of HFD induced gut dysbacteriosis on tryptophan metabolism that may influence immune modulation, and provides novel insights in the mechanisms by which wheat bran could induce health benefits.
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Affiliation(s)
- Tao Yan
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lin Shi
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg SE-412 96, Sweden.
| | - Tianqi Liu
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Xiangnan Zhang
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Minmin Yang
- College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Wen Peng
- Nutrition and Health Promotion Center, Department of Public Health, Medical College, Qinghai University, Xining, Qinghai 810016, China
| | - Xiaomin Sun
- Global Health Institute, Department of Nutrition and Food Safety, School of Public Health, Xi'an Jiaotong University Health Science Center, Xi'an, Shaanxi 710061, China
| | - Lijing Yan
- The Second Affiliated Hospital of Xi'an Jiaotong University, Xi'an, Shaanxi 710004, China
| | - Xiaoshuang Dai
- BGI Institute of Applied Agriculture, BGI-Agro, Shenzhen, Guangdong 518083, China.
| | - Xinbing Yang
- School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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26
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Ghamry M, Zhao W, Li L. Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum. Food Res Int 2023; 163:112142. [PMID: 36596097 DOI: 10.1016/j.foodres.2022.112142] [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: 03/11/2022] [Revised: 11/05/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to develop a wheat bran (WB) deep-processing technology. Compared to the most popular strains (S. cerevisiae and L. plantarum), we found that L. apis had a greater ability to enhance the fermented WB antioxidant activity through hydroxyl radical scavenging, metal chelating ability, reducing power, and ferric reducing antioxidant power. While L. apis and L. plantarum had similar effects on DPPH• and ABTS•+ scavenging activities. This improvement in antioxidant activity has been associated with some metabolic compounds, such as sinapic acid, hydroferulic acid, pyruvic acid, neocostose, oxalic acid, salicylic acid, and schaftoside. Furthermore, L. apis degraded 48.33% of the phytic acid in WB, higher than S. cerevisiae (26.73%) and L. plantarum (35.89%). All strains improved the volatile profile of WB, and the fermented WB by each strain displayed a unique volatile composition. L. apis increased the level of conditional amino acids and branched-chain amino acids significantly. S. cerevisiae increased γ-aminobutyric acid the most, from 230.8 mg/L in unfermented samples to 609.8 mg/L in the fermented WB. While L. apis and L. plantarum also increased the level of γ-aminobutyric acid to 384.5 mg/L and 295.04 mg/L, respectively. Finally, we found that L. apis remarkably increased the content of organic acids and water-soluble vitamins in wheat bran.
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Affiliation(s)
- Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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27
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Bautil A, Bedford MR, Buyse J, Courtin CM. Reduced-particle size wheat bran and endoxylanase supplementation in broiler feed affect arabinoxylan hydrolysis and fermentation with broiler age differently. Anim Nutr 2022; 12:308-320. [PMID: 36733780 PMCID: PMC9874015 DOI: 10.1016/j.aninu.2022.11.003] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/12/2022] [Accepted: 11/11/2022] [Indexed: 11/27/2022]
Abstract
Since the caecal microbiota of young broilers are not yet able to ferment the dietary fibre (DF) fraction of the feed to a large extent, increasing the accessibility of DF substrates along the gastrointestinal tract is crucial to benefit from the health stimulating metabolic end-products (e.g. butyric acid) generated upon microbial DF fermentation. Therefore, the present study aimed to evaluate the potential of reduced-particle size wheat bran (RPS-WB) and endoxylanases as feed additives to stimulate arabinoxylan (AX) hydrolysis and fermentation along the hindgut of young broilers. To this end, RPS-WB and endoxylanase supplementation were evaluated in a 2 × 2 factorial design using a total of 256 male 1-d-old chicks (Ross 308). Broilers were assigned to 4 dietary treatments: a basal wheat-based diet with (1) no feed additives (control, CTRL), (2) an endoxylanase (XYL; Econase XT 25 at 0.10 g/kg diet), (3) 1% wheat bran with an average reduced particle size of 297 μm (RPS-WB) and (4) an endoxylanase and 1% RPS-WB (RPS-WB + XYL). Each dietary treatment was replicated 8 times and on d 10 and 28, respectively, 24 and 16 broilers per treatment group were euthanised to analyse AX degradation, short-chain fatty acid production and digesta viscosity in the ileum and caecum. Broilers receiving XYL in their diet showed increased AX solubilisation and fermentation at both d 10 and 28 compared to the CTRL group (P < 0.05). Adding RPS-WB to the diet stimulated wheat AX utilisation by the primary AX degraders in the caecum at 10 d of age compared to the CTRL group, as observed by the high AX digestibility coefficient for the RPS-WB supplemented group at this young age (P < 0.05). At 28 d, RPS-WB supplementation lowered body-weight gains but increased butyric acid concentrations compared to the XYL and CTRL group (P < 0.05). Although no synergistic effect for RPS-WB + XYL broilers was observed for AX hydrolysis and fermentation, these findings suggest that both additives can raise a dual benefit to the broiler as a butyrogenic effect and improved AX fermentation along the ileum and caecum were observed throughout the broiler's life.
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Affiliation(s)
- An Bautil
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (MS), KU Leuven, Leuven, 3001, Belgium,Corresponding author.
| | | | - Johan Buyse
- Laboratory of Livestock Physiology, Department of Biosystems, KU Leuven, Leuven, 3001, Belgium
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, Department of Microbial and Molecular Systems (MS), KU Leuven, Leuven, 3001, Belgium
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Marzo-Gago C, Venus J, López-Gómez JP. Production of lactic acid from pasta wastes using a biorefinery approach. Biotechnol Biofuels Bioprod 2022; 15:128. [PMID: 36411476 PMCID: PMC9680126 DOI: 10.1186/s13068-022-02222-x] [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] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 11/04/2022] [Indexed: 11/23/2022]
Abstract
A total of 398 kt of pasta waste (PW), generated during the production process of pasta, were produced in 2021. Due to its chemical composition and practically zero cost, PW has already been studied as a raw material for the production of lactic acid (LA) through fermentations. The main objective of this article was to improve the economic viability of the process by replacing commercial enzymes, necessary for starch hydrolysis in PW, with raw enzymes also produced from wastes. Enzyme synthesis was achieved through solid-state fermentation (SsF) of wheat bran by Aspergillus awamori or Aspergillus oryzae at various moisture contents. The maximum amylase activity (52 U/g dry solid) was achieved after 2 days of fermentation with A. awamori at 60% of moisture content. After that, the enzymes were used to hydrolyse PW, reaching 76 g/L of total sugars, 65 g/L of glucose and a yield of 0.72 gglu/gds with the enzymes produced by A. awamori. Subsequently, the hydrolysate was fermented into LA using Bacillus coagulans A559, yielding 52 g/L and 49 g/L with and without yeast extract, respectively. Remarkably, compared to the process with commercial enzymes, a higher LA yield was reached when enzymes produced by SsF were added (0.80 gLA/gglu). Furthermore, the productivities between the two processes were similar (around 3.9 g/L/h) which highlights that yeast extract is not necessary when using enzymes produced by SsF.
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Affiliation(s)
- Cristina Marzo-Gago
- grid.435606.20000 0000 9125 3310Microbiome Biotechnology Department, Leibniz Institute for Agricultural Engineering and Bioeconomy, Max-Eyth-Allee 100, Potsdam, Germany ,grid.7759.c0000000103580096Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz, Pol. Río San Pedro S/N, Puerto Real, 11510 Cádiz, Spain
| | - Joachim Venus
- grid.435606.20000 0000 9125 3310Microbiome Biotechnology Department, Leibniz Institute for Agricultural Engineering and Bioeconomy, Max-Eyth-Allee 100, Potsdam, Germany
| | - José Pablo López-Gómez
- grid.435606.20000 0000 9125 3310Microbiome Biotechnology Department, Leibniz Institute for Agricultural Engineering and Bioeconomy, Max-Eyth-Allee 100, Potsdam, Germany ,National Center for Biotechnological Innovations of Costa Rica (CENIBiot), 1174-1200 San José, Costa Rica
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Ying W, Li X, Lian Z, Xu Y, Zhang J. An integrated process using acetic acid hydrolysis and deep eutectic solvent pretreatment for xylooligosaccharides and monosaccharides production from wheat bran. Bioresour Technol 2022; 363:127966. [PMID: 36113818 DOI: 10.1016/j.biortech.2022.127966] [Citation(s) in RCA: 4] [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] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 06/15/2023]
Abstract
Organic acid hydrolysis for xylooligosaccharides (XOS) production from lignocelluloses provides the benefits of simple operation, rapid reaction and high XOS yield. However, no literature reported the XOS production from wheat bran (WB) by organic acid hydrolysis. In this paper, acetic acid (AA) hydrolysis was employed to produce XOS from WB. After AA hydrolysis (5 %, v/v, 170 °C, 20 min) of 100 g/L WB, the concentrations of X2, X3, X4, X5 and X6 were 2.4, 5.0, 1.9, 1.9 and 1.4 g/L respectively and the total XOS yield was 62.9 %, which was the highest among the previous researches. The arabinose yield reached 76.1 %. Then, AA-hydrolyzed WB was delignified by deep eutectic solvent (DES) pretreatment and the resulting residue had the glucose and xylose yields of 83.8 % and 54.8 %, respectively. This work offers a productive method for the conversion of WB into XOS, arabinose and glucose by AA hydrolysis and DES pretreatment.
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Affiliation(s)
- Wenjun Ying
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xudong Li
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Zhina Lian
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, China
| | - Yong Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, China
| | - Junhua Zhang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing 210037, China.
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Wang B, Li G, Li L, Zhang M, Yang T, Xu Z, Qin T. Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Crit Rev Food Sci Nutr 2022; 64:3044-3058. [PMID: 36190261 DOI: 10.1080/10408398.2022.2129582] [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] [Indexed: 11/03/2022]
Abstract
Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.
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Affiliation(s)
- Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Guangyao Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Linbo Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Zhang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Tianyou Yang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhichao Xu
- College of Life Science, Northeast Forestry University, Harbin, China
| | - Tengfei Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS); Beijing Capital Agribusiness Future Biotechnology, Beijing, China
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Zhu L, Liu LWC, Li Y, Pan K, Ouyang K, Song X, Xiong X, Qu M, Zhao X. Characteristics of recombinant xylanase from camel rumen metagenome and its effects on wheat bran hydrolysis. Int J Biol Macromol 2022; 220:1309-1317. [PMID: 36027987 DOI: 10.1016/j.ijbiomac.2022.08.146] [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: 04/26/2022] [Revised: 08/08/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022]
Abstract
In the present study, we explored the effects of a novel xylanase from camel rumen metagenome (CrXyn) on wheat bran hydrolysis. CrXyn was heterologously expressed in Escherichia coli and showed maximum activity at 40 °C and pH 7.0. Furthermore, CrXyn exhibited preferential hydrolysis of xylan, but no obvious activity toward other substrates, including carboxymethylcellulose and Avicel. Using wheat straw xylan as a substrate, the Km and Vmax values for CrXyn were 5.98 g/L and 179.9 μmol xylose/min/mg protein, respectively. Mn2+ was a strong accelerator and significantly enhanced CrXyn activity. However, CrXyn activity was inhibited (~50 %) by 1 mM and 5 mM ethylenediaminetetraacetic acid (EDTA) and completely inactivated by 5 mM Cu2+. CrXyn tolerated 5 mM sodium dodecyl sulphate (SDS) and 15 % methanol, ethanol, and dimethyl sulfoxide (DMSO), with >50 % residual activity. CrXyn effectively hydrolyzed wheat bran, with xylobiose and xylotetraose accounting for 79.1 % of total sugars produced. A remarkable synergistic effect was found between CrXyn and protease, leading to an obvious increase in amino acids released from wheat bran compared with the control. CrXyn also enhanced the in vitro hydrolysis of wheat bran. Thus, CrXyn exhibits great potential as a feed additive to improve the utilization of wheat bran in monogastric animal production.
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Affiliation(s)
- Linli Zhu
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Lei Wang Chanjuan Liu
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Yanjiao Li
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Ke Pan
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Kehui Ouyang
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Xiaozhen Song
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Xiaowen Xiong
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Mingren Qu
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China
| | - Xianghui Zhao
- Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, China.
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Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread. Food Chem 2022; 396:133631. [PMID: 35839722 DOI: 10.1016/j.foodchem.2022.133631] [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: 07/18/2021] [Revised: 05/07/2022] [Accepted: 07/02/2022] [Indexed: 12/23/2022]
Abstract
To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D50 of 362.3 μm; medium, 60.4 μm; superfine, 11.3 μm) were produced and fortified to white bread at three levels (10, 20 and 30%). At 20% fortification, compared to coarse bran, superfine bran increased the hardness and reduced the brightness of bread crumb by 56.3 and 3.30%, respectively, while it decreased bread's cell size by 10.7% and insignificantly impacted on bread's specific volume and porosity. Superfine bran retarded bread staling by 8.3% than coarse bran. It resulted in significantly better sensory attributes of bread in taste, texture and general palatability, and the fortified bread was overall acceptable (score > 6). Moreover, faster release of antioxidants (285-353% higher k), slower release of glucose (10.8% lower k), 3.76% less rapidly digestible starch, 5.65% more slowly digestible starch and 13.2% more resistant starch were found in the superfine group than the coarse one. Results demonstrated the potential of 20% fortification of superfine bran in developing fibre-enriched bread with satisfactory quality, increased antioxidant property and improved glycaemic modulation.
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Ziyou Qiu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Yong Wang
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China.
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Liang L, Niu X, Han X, Chang C, Chen J. Salt sealing induced in situ N-doped porous carbon derived from wheat bran for the removal of doxycycline from aqueous solution. Environ Sci Pollut Res Int 2022; 29:49346-49360. [PMID: 35217960 PMCID: PMC8881095 DOI: 10.1007/s11356-022-19186-y] [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] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
In situ N-doped porous carbon (NPC) derived from wheat bran via a convenient salt sealing and air-assisted strategy was prepared for the removal of doxycycline (DOX) from aqueous solution. The NPC was precisely characterized by SEM, FTIR, XPS and BET analysis. Additionally, the experimental variables including contact time, adsorbent dosage of NPC and pH were optimized by using Box-Behnken design (BBD) under response surface methodology (RSM). The predicted adsorption capacity of DOX was found to be 291.14 mg g-1 under optimalizing experimental conditions of 196 min contact time, 0.2 g L-1 adsorbent dosage and pH 5.78. The adsorption experimental data fitted Langmuir, Koble-Corrigan and Redlich-Peterson models well, and the pseudo-second-order model perfectly described the DOX adsorption process onto NPC. Thermodynamic parameters of DOX adsorbed onto NPC indicated that the adsorption process was spontaneous and endothermic. Moreover, the adsorption of DOX on NPC was mostly controlled by electrostatic interaction, π-π electron-donator-acceptor (EDA) interaction, hydrogen-bonding and Lewis acid-base effect. Besides, the N element of NPC also played a role in capturing DOX. The maximum monolayer adsorption capacity of DOX was turn out to be 333.23 mg g-1 at 298 K, which suggested that the NPC could be a prospectively adsorbent for the removal of DOX from wastewater.
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Affiliation(s)
- Linlin Liang
- School of Chemical Engineering, Zhengzhou University, Kexue Road 100#, Henan, 450001 Zhengzhou, China
| | - Xinyong Niu
- School of Chemical Engineering, Zhengzhou University, Kexue Road 100#, Henan, 450001 Zhengzhou, China
| | - Xiuli Han
- School of Chemical Engineering, Zhengzhou University, Kexue Road 100#, Henan, 450001 Zhengzhou, China
- Henan Center for Outstanding Overseas Scientists, Zhengzhou, 450001 China
| | - Chun Chang
- School of Chemical Engineering, Zhengzhou University, Kexue Road 100#, Henan, 450001 Zhengzhou, China
- Henan Center for Outstanding Overseas Scientists, Zhengzhou, 450001 China
| | - Junying Chen
- School of Chemical Engineering, Zhengzhou University, Kexue Road 100#, Henan, 450001 Zhengzhou, China
- Henan Center for Outstanding Overseas Scientists, Zhengzhou, 450001 China
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Yao W, Gong Y, Li L, Hu X, You L. The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview. Food Chem X 2022; 13:100252. [PMID: 35498986 PMCID: PMC9040006 DOI: 10.1016/j.fochx.2022.100252] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 12/19/2022] Open
Abstract
The physicochemical properties of DFs are related to their digestive behaviors. DFs are degraded in the intestines due to the fermentation of gut microbiota. DFs and their metabolites exert beneficial effects on gut microbiota. The fermentation of DFs improve gut barrier function and immune function.
Whole grain is the primary food providing abundant dietary fibers (DFs) in the human diet. DFs from rice bran and wheat bran have been well documented in modulating gut microbiota. This review aims to summarize the physicochemical properties and digestive behaviors of DFs from rice bran and wheat bran and their effects on host gut microbiota. The physicochemical properties of DFs are closely related to their fermentability and digestive behaviors. DFs from rice bran and wheat bran modulate specific bacteria and promote SAFCs-producing bacteria to maintain host health. Moreover, their metabolites stimulate the production of mucus-associated bacteria to enhance the intestinal barrier and regulate the immune system. They also reduce the level of related inflammatory cytokines and regulate Tregs activation. Therefore, DFs from rice bran and wheat bran will serve as prebiotics, and diets rich in whole grain will be a biotherapeutic strategy for human health.
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Affiliation(s)
- Wanzi Yao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Yufeng Gong
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Xiao Hu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
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Li Z, Zhang T, Li H. Sorption of Se(IV) from aqueous solution by wheat bran-hydroxyapatite (HA) composite. Environ Sci Pollut Res Int 2021; 28:58721-58729. [PMID: 34118005 DOI: 10.1007/s11356-021-14787-5] [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: 03/15/2021] [Accepted: 06/02/2021] [Indexed: 06/12/2023]
Abstract
Natural biocompatible material is promising candidate for selenite sorption from water since it allows to reuse selenium while dispose of waste materials. In this study, innovative wheat bran-hydroxyapatite (HA) composite was prepared by in situ precipitation method. Scanning electronic microscopy (SEM) and X-ray diffraction (XRD) revealed that the hydroxyapatite aggregated in the fiber matrix of the wheat bran. The results of batch sorption experiments including sorption kinetics, isotherms, and the effect of solution pH showed that the sorption of Se(IV) on the wheat bran-HA adsorbent was fast, endothermic, and pH-independent in the range from 5.0 to 7.0. Fourier transform infrared (FTIR) and X-ray photoelectron spectroscopy (XPS) analysis suggested that interaction occurred between Se(IV) and the hydroxyl groups on the composite. Column studies showed that wheat bran-HA composite was suitable to be utilized for continuous Se(IV) removal. The wheat bran-HA composite has a potential application for Se(IV) removal in water treatment.
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Affiliation(s)
- Zhijian Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.
| | - Tong Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Haifeng Li
- College of Bioengineering, Henan University of Technology, Zhengzhou, 450001, China
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Chamlagain B, Peltonen L, Edelmann M, Ramos-Diaz JM, Kemppinen A, Jouppila K, Varmanen P, Piironen V. Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract. Curr Res Food Sci 2021; 4:499-502. [PMID: 34382008 PMCID: PMC8340120 DOI: 10.1016/j.crfs.2021.07.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 05/07/2021] [Revised: 07/23/2021] [Accepted: 07/23/2021] [Indexed: 12/29/2022] Open
Abstract
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of P. freudenreichii, fresh or heat-treated, was subjected to in vitro assays. Then, food ingredients or products were evaluated for their in vitro bioaccessibility: spray-dried wheat bran extract powder, pasta made with an extruder using fermented bran extract and breads made with spray-dried powder or with added cyanocobalamin. B12 bioaccessibility from the fresh P. freudenreichii culture was only ca. 53%, which, when heated, increased to 73%. The bioaccessibility of B12 from the food products varied from 75% (spray-dried powder) to 95% (breads). B12 from the fortified bread was as bioaccessible as from the bread made with added cyanocobalamin (99%). The in vitro results suggest that B12 synthesized by P. freudenreichii, when fortified in the studied cereal-based products, is largely bioaccessible and could be available for absorption. Plant-based products fortified using fermentation with P. freudenreichii could thus be considered excellent sources of bioaccessible B12.
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Affiliation(s)
- Bhawani Chamlagain
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Liisa Peltonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Jose Martin Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Asmo Kemppinen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Pekka Varmanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland
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Cassarini M, Besaury L, Rémond C. Valorisation of wheat bran to produce natural pigments using selected microorganisms. J Biotechnol 2021; 339:81-92. [PMID: 34364925 DOI: 10.1016/j.jbiotec.2021.08.003] [Citation(s) in RCA: 6] [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: 04/01/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 11/27/2022]
Abstract
Pigments are compounds with highly diverse structures and wide uses, which production is increasing worldwide. An eco-friendly method of bioproduction is to use the ability of some microorganisms to ferment on renewable carbon sources. Wheat bran (WB) is a cheap and abundant lignocellulosic co-product of low recalcitrance to biological conversion. Microbial candidates with theoretical ability to degrade WB were first preselected using specific databases. The microorganisms were Ashbya gossypii (producing riboflavin), Chitinophaga pinensis (producing flexirubin), Chromobacterium vaccinii (violacein) and Gordonia alkanivorans (carotenoids). Growth was shown for each on minimal salt medium supplemented with WB at 5 g.L-1. Activities of the main enzymes consuming WB were measured, showing leucine amino-peptidase (up to 8.45 IU. mL-1) and β-glucosidase activities (none to 6.44 IU. mL-1). This was coupled to a FTIR (Fourier Transform Infra-Red) study of the WB residues that showed main degradation of the WB protein fraction for C. pinensis, C. vaccinii and G. alkanivorans. Production of the pigments on WB was assessed for all the strains except Ashbya, with values of production reaching up to 1.47 mg.L-1. The polyphasic approach used in this study led to a proof of concept of pigment production from WB as a cheap carbon source.
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Affiliation(s)
- Mathieu Cassarini
- Université de Reims Champagne Ardenne, INRAE, FARE, UMR A 614, Chaire AFERE, 51097, Reims, France.
| | - Ludovic Besaury
- Université de Reims Champagne Ardenne, INRAE, FARE, UMR A 614, Chaire AFERE, 51097, Reims, France.
| | - Caroline Rémond
- Université de Reims Champagne Ardenne, INRAE, FARE, UMR A 614, Chaire AFERE, 51097, Reims, France.
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Li Y, Li M, Wang L, Li Z. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. Food Chem 2021; 367:130751. [PMID: 34384987 DOI: 10.1016/j.foodchem.2021.130751] [Citation(s) in RCA: 6] [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: 05/25/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/12/2022]
Abstract
Wheat bran is a rich source of phenolic compounds, and the health benefits of phenolic compounds depend on its bioaccessibility. The release behavior and functional properties of phenolic compounds in different particle size wheat bran during in vitro digestion were investigated. Coarse wheat bran (CWB, 1110.39 μm) was milled by airflow impact mill to produce medium wheat bran (MWB, 235.68 μm), fine wheat bran (FWB, 83.73 μm) and superfine wheat bran (SWB, 19.16 μm). The reduction in particle size increased the release of phenolic compounds, mainly ferulic acid, after digestion. The free p-coumaric acid content in SWB was nearly five times higher than that in CWB, MWB and FWB due to the complete destruction of aleurone cell walls. Moreover, SWB showed higher bioaccessible phenolic compounds content (65.51%) than CWB. The improved phenolic bioaccessibility increased the antioxidant capacities and carbohydrate-digestive enzymes inhibitory activities of SWB and significantly reduced its starch digestibility.
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Affiliation(s)
- Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Mengli Li
- Beijing Institute of Collaborative Innovation, No. 13, Cuihu Nanhuan Road, Haidian District, Beijing 100094, PR China
| | - Lili Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China; Department of Nutrition and Health, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China.
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39
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Li XX, Zhang XX, Zhang R, Ni ZJ, Elam E, Thakur K, Cespedes-Acuña CL, Zhang JG, Wei ZJ. Gut modulation based anti-diabetic effects of carboxymethylated wheat bran dietary fiber in high-fat diet/streptozotocin-induced diabetic mice and their potential mechanisms. Food Chem Toxicol 2021; 152:112235. [PMID: 33894295 DOI: 10.1016/j.fct.2021.112235] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [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: 03/21/2021] [Revised: 04/11/2021] [Accepted: 04/17/2021] [Indexed: 02/07/2023]
Abstract
We explored the effect of carboxymethylated wheat bran dietary fibers (DFs) on mice with type 2 diabetes (T2D) (induced by HFD combined with STZ) and their possible hypoglycemic mechanism. After feeding the diabetic mice with modified DFs for four weeks, the DFs had lipid lowering and anti-hyperglycemic effect, via increasing the levels of insulin, GLP-1, PYY, and SCFAs in diabetic mice, and improving the histopathology of liver and pancreas. qRT-PCR results showed that the intake of DFs up-regulated the expression levels of G6Pase and Prkce, and down regulated the expression levels of Glut2 and InsR in the liver of diabetic mice. It is suggested that DFs may play a role by inhibiting 1,2-DAG-PKCε pathway, improving insulin receptor activity and insulin signal transduction. 16 S rDNA high-throughput sequencing results showed that the DFs significantly improved the relative abundance of Akkermansia muciniphila, increased the diversity of gut microbiota and reduced the ratio of Firmicutes to Bacteroidetes, thus promoting the hypoglycemic and hypolipidemic effect on diabetic mice. Our study can foster the further understanding of the gut modulatory biomarkers and related metabolites, and may extend the basis for DFs as a potential dietary intervention to prevent or treat the T2D.
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Affiliation(s)
- Xiao-Xiao Li
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China.
| | - Xiu-Xiu Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China.
| | - Rui Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China.
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, People's Republic of China.
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, People's Republic of China.
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, People's Republic of China.
| | | | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, People's Republic of China.
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40
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Dos Santos RA, Rodríguez DM, da Silva LAR, de Almeida SM, de Campos-Takaki GM, de Lima MAB. Enhanced production of prodigiosin by Serratia marcescens UCP 1549 using agrosubstrates in solid-state fermentation. Arch Microbiol 2021; 203:4091-4100. [PMID: 34052891 DOI: 10.1007/s00203-021-02399-z] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 05/09/2021] [Accepted: 05/21/2021] [Indexed: 11/29/2022]
Abstract
This work aimed to investigate the production of prodigiosin by S. marcescens UCP 1549 in solid-state fermentation (SSF), as a sustainable alternative for reducing the production costs and environmental impact. Thus, different agro-industrial substrates were used in the formulation of the prodigiosin production medium, obtaining the maximum yield of pigment (119.8 g/kg dry substrate) in medium consisting of 5 g wheat bran, 5% waste soybean oil and saline solution. The pigment was confirmed as prodigiosin by the maximum absorbance peak at 535 nm, Rf 0.9 in TLC, and the functional groups by infrared spectrum (FTIR). Prodigiosin demonstrated stability at different values of temperature, pH and NaCl concentrations and antimicrobial properties, as well as not show any toxicity. These results confirm the applicability of SSF as a sustainable and promising technology and wheat bran as potential agrosubstrate to produce prodigiosin, making the bioprocess economic and competitive for industrial purposes.
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Affiliation(s)
- Renata Andreia Dos Santos
- Post-Graduation Program in Development of Environmental Processes, Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil.,Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Recife-PE, 50050-590, Brazil
| | - Dayana Montero Rodríguez
- Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Recife-PE, 50050-590, Brazil.,Post-Graduation Program in Development of Environmental Processes, National Post-Doctorate Program (PNPD-CAPES), Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil
| | - Lucas Albuquerque Rosendo da Silva
- Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Recife-PE, 50050-590, Brazil.,Graduate Program in Chemical Engineering, Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil
| | - Sérgio Mendonça de Almeida
- Post-Graduation Program in Development of Environmental Processes, Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil.,Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Recife-PE, 50050-590, Brazil.,Department of Biology, Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil
| | - Galba Maria de Campos-Takaki
- Post-Graduation Program in Development of Environmental Processes, Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil.,Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Recife-PE, 50050-590, Brazil
| | - Marcos Antônio Barbosa de Lima
- Post-Graduation Program in Development of Environmental Processes, Catholic University of Pernambuco, Recife-PE, 50050-900, Brazil. .,Nucleus of Research in Environmental Sciences and Biotechnology, Catholic University of Pernambuco, Recife-PE, 50050-590, Brazil. .,Laboratory of Agricultural and Environmental Microbiology, Department of Biology, Federal Rural University of Pernambuco, Recife-PE, 52171-900, Brazil.
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41
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Abstract
Wheat bran is a major by-product of white flour milling and had been produced in large quantities around the world; it is rich in dietary fiber and had already been used in many products such as whole grain baking or high dietary fiber addition. It has been confirmed that a sufficient intake of dietary fiber in wheat bran with appropriate physiological functions is beneficial to human health. Wheat bran had been considered as the addition with a large potential for improving the nutritional condition of the human body based on the dietary fiber supplement. The present review summarized the available information on wheat bran related to its dietary fiber functions, which may be helpful for further development of wheat bran as dietary fiber resource.
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Affiliation(s)
- Wen Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yujie Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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42
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Boudaoud S, Sicard D, Suc L, Conéjéro G, Segond D, Aouf C. Ferulic acid content variation from wheat to bread. Food Sci Nutr 2021; 9:2446-2457. [PMID: 34026062 PMCID: PMC8116856 DOI: 10.1002/fsn3.2171] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 01/21/2021] [Accepted: 01/22/2021] [Indexed: 11/15/2022] Open
Abstract
The health-promoting effects of whole-grain consumption have been attributed in a large part to the phytochemical profile of the wheat grain, and particularly to the bioactive molecules present in bran. This study shed light on the impact of human practices, especially harvesting sites (terroirs) and wheat species and varieties, as well as bread-making conditions on the variation of the antioxidant and antimicrobial ferulic acid (FA) content. FA concentration in the bran of wheat species (durum and bread wheat) and varieties (Chevalier, Renan, Redon, Saint Priest le vernois rouge, Bladette de Provence, Pireneo, Rouge de Bordeaux, LA1823, Claudio et Bidi17) harvested in five sites in France on 2015 and 2017, has been evaluated. Statistical analysis showed significant differences in FA content for wheat varieties and terroirs. During bread making, baking and type of leaven impacted the FA content of dough and bread. The differences were not due to the type of fermentation (sourdough/commercial yeast) but rather to the diversity of fermenting microbial strains and flour used for backslopping.
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Affiliation(s)
- Sonia Boudaoud
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | - Delphine Sicard
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | - Lucas Suc
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | | | - Diego Segond
- UMR 1083SPOUniv MontpellierINRAEInstitut AgroMontpellierFrance
| | - Chahinez Aouf
- UMR 1208 IATEUniv MontpellierINRAEInstitut AgroMontpellierFrance
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43
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Adebayo EA, Elkanah FA, Afolabi FJ, Ogundun OS, Alabi TF, Oduoye OT. Molecular characterization of most cultivated Pleurotus species in sub-western region Nigeria with development of cost effective cultivation protocol on palm oil waste. Heliyon 2021; 7:e06215. [PMID: 33665415 PMCID: PMC7900695 DOI: 10.1016/j.heliyon.2021.e06215] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/21/2020] [Accepted: 02/03/2021] [Indexed: 11/29/2022] Open
Abstract
Major problems associated with the study of mushrooms in Nigeria are inaccuracy in identification, low bio-efficiency of commonly used substrate and difficulty in composting of substrates. The current study attempts the identification and characterization of Pleurotus species commonly cultivated in Western region of Nigeria, and evaluates the effectiveness of agricultural wastes in mushrooms cultivation. Molecular characterization was carried out for species identification. Different substrates combinations at ratio 1:1 were used. Molecular characterization revealed that the Pleurotus species grown in most farms and research institutes in South-western Nigeria are predominantly P. ostreatus and P. pulminarius. Palm bunch + Rice bran (8.24 ± 0.16) ramified almost twice faster than sawdust alone (4.98 ± 0.31) or any of the other substrates containing it. Fermented bunch (7.36 ± 0.19), the only substrate not sterilized also ramified faster than sawdust alone. All the other substrates compounded with palm bunch and shaft ramified faster than sawdust as lone substrate. In terms of yield, Palm bunch + Rice bran gave the highest (1774.75 g), followed by shaft + rice bran (1483.70 g), while the least value of 326. 94 g was obtained from sawdust. The highest value of biological efficient (BE) (100.57 g) and productivity (PT) (17.46 g) were obtained from shaft + Wheat bran and Palm bunch + Rice bran respectively, while sawdust gave lowest values of 13.08% and 3.23% for BE and PT respectively. Results obtained have shown that bunch and shaft supplemented with wheat and rice bran gave better yields and can be recommended for commercial mushrooms cultivation.
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Affiliation(s)
- E A Adebayo
- Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria.,Biotechnology Laboratory, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria
| | - F A Elkanah
- Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria.,Biotechnology Laboratory, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria.,Mushrooms Department, National Biotechnology Development Centre, P.M.B 3524, Ogbomoso, Nigeria
| | - F J Afolabi
- Mushrooms Department, National Biotechnology Development Centre, P.M.B 3524, Ogbomoso, Nigeria
| | - O S Ogundun
- Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria.,Biotechnology Laboratory, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria
| | - T F Alabi
- Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria.,Biotechnology Laboratory, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso Nigeria
| | - O T Oduoye
- National Centre for Genetic Resources and Biotechnology, Ibadan, Oyo State, Nigeria
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44
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Lin S, Jin X, Gao J, Qiu Z, Ying J, Wang Y, Dong Z, Zhou W. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties. Food Chem 2021; 353:129407. [PMID: 33743429 DOI: 10.1016/j.foodchem.2021.129407] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [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: 03/21/2020] [Revised: 02/13/2021] [Accepted: 02/16/2021] [Indexed: 11/17/2022]
Abstract
This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D50 = 362.3 ± 20.5 μm) was superfine ground to medium (D50 = 60.4 ± 10.1 μm) and superfine (D50 = 11.3 ± 2.6 μm) bran, accompanied with increasing specific surface area and breakdown of aleurone layers. Bran micronization increased its soluble dietary fibre content, ferulic acid liberation, and antioxidant properties including total polyphenol content, ABTS•+ and DPPH• scavenging activities, while decreased its water retention capacity and insoluble dietary fibre content. Moreover, bran micronization impacted dough rheological properties. The dough with superfine bran had higher water absorption and gelatinization temperature, peak viscosity, final viscosity and setback value, lower stability time, resistance to extension, and extensibility than the dough with coarse bran. This dough furthermore exhibited more solid-like properties characterized by decreased loss moduli and frequency dependence (n').
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Affiliation(s)
- Suyun Lin
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Xiaoxuan Jin
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Jing Gao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Ziyou Qiu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China
| | - Jian Ying
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Yong Wang
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Zhizhong Dong
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beijing 102209, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.
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45
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Tang Y, Hao J, Fan C, Cao X. Preparative separation of high-purity trans- and cis-ferulic acid from wheat bran by pH-zone-refining counter-current chromatography. J Chromatogr A 2020; 1636:461772. [PMID: 33340748 DOI: 10.1016/j.chroma.2020.461772] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 01/05/2023]
Abstract
Ferulic acid stereoisomers are the most abundant phenolic acids in cereal bran. However, it is challenging to separate them because of the similar structures and properties. In this study, a preparative separation method of ferulic acid stereoisomers from the crude extract of wheat bran was successfully developed. The method contained a two-step separation, the traditional counter-current chromatography (CCC, hexane: ethyl acetate: methanol: water = 2:5:2:4) was followed with a pH-zone-refining CCC (hexane: ethyl acetate: acetonitrile: water = 2:5:2:2, 10 mmol L-1 trifluoroacetic acid in organic stationary phase and 10 mmol L-1 ammonia in aqueous mobile phase). Trans-ferulic acid and cis-ferulic acid with HPLC high purity over than 99% and 98% can be yielded in large-scale separation. Moreover, it is found that different proton affinity, deprotonation ability and interaction site of hydrogen bond result in distinct partition behavior of stereoisomers, which is illustrated by quantitative analysis of molecular surface. This contributes to our in-depth understanding of the separation mechanism toward pH-zone refining CCC. The developed method can be applied in the exploitation of ferulic acids and related phenolic acids from other resources.
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Affiliation(s)
- Yingying Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Xueli Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
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46
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Martín-García B, Gómez-Caravaca AM, Marconi E, Verardo V. Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions. Food Res Int 2020; 140:109816. [PMID: 33648163 DOI: 10.1016/j.foodres.2020.109816] [Citation(s) in RCA: 5] [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: 04/29/2020] [Revised: 10/02/2020] [Accepted: 10/12/2020] [Indexed: 10/23/2022]
Abstract
Several companies have focused their attention on the development of technologies able to enrich/isolate the wheat aleuronic layer because it is a source of bioactive compounds. In this work two different wheat bran fractions enriched in aleurone (AF1, 55-70% aleurone and AF2, 75-90% aleurone) were obtained by a dry fractionation based on air classification. Free and bound phenolic compounds, and alkylresorcinols were determined in the two fractions by HPLC-DAD-ESI-TOF-MS and GC-MS, respectively. To our knowledge, feruloyl di-hexoside was described for the first time in wheat aleurone and flavonoids were quantified for the first time in this fraction. The results have shown that the most concentrated free phenolic compounds were flavonoids, and AF1 was the fraction that presented the highest flavonoid content; whereas trans ferulic acid was the most abundant bound phenolic acid, which highest content was obtained in AF2. Besides, total content of ferulic acid monomers in AF2 was 33.63% higher than in AF1, whereas total content of ferulic acid dimers/trimers in AF1 was 33.9% higher than in AF2. The highest content of alkylresorcinols was obtained in AF1 and it was 10.30% higher than the obtained in AF2. Therefore, it can be stated that this green technology could be used to produce enriched aleurone fractions as source of phenolic and alkylresorcinol compounds. These fractions could be of great interest for the formulation of enriched foods.
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Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain.
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
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47
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Liu C, Zhang Y, Li H, Li L, Zheng X. Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran. J Food Sci Technol 2020; 57:3893-3902. [PMID: 32904003 PMCID: PMC7447729 DOI: 10.1007/s13197-020-04421-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2019] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran.
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Affiliation(s)
- Chong Liu
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Yanyan Zhang
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Huan Li
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People’s Republic of China
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Allala F, Bouacem K, Boucherba N, Mechri S, Kriaa M, Arkoub-Djoudi W, Azzouz Z, Benallaoua S, Hacene H, Jaouadi B, Bouanane-Darenfed A. α-Amylase production by Tepidimonas fonticaldi strain HB23: statistical optimization and compatibility study for use in detergent formulations. Environ Sci Pollut Res Int 2020; 27:37164-37172. [PMID: 32705554 DOI: 10.1007/s11356-020-10142-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 01/24/2020] [Accepted: 07/15/2020] [Indexed: 06/11/2023]
Abstract
In a previous study, a thermostable α-amylase-producing bacterium (designated HB23) was isolated from an Algerian hydrothermal spring. In the present study, the native strain was subjected to a statistical optimization aimed at enhancing the α-amylase production. To achieve this, thirteen factors have been studied, among which are cultural and nutritional parameters. Wheat bran, a by-product of the grain milling industry, was the factor that positively influenced α-amylase production. A modified L27 Taguchi design was used to screen these factors. Furthermore, a Box-Behnken matrix, supplemented by the use of response surface methodology (RSM), allowed for the identification of optimum levels of the following factors: a 1% inoculum size, 15 g/L soluble starch, 5 g/L wheat bran, and 1 g/L tryptone. Optimized conditions resulted in an amylolytic activity of 320 U/mL, which is a tenfold increase when compared with unoptimized production level. Phenotypical and molecular identification of strain HB23 revealed its close relationship to various Tepidimonas strains, specifically to Tepidimonas fonticaldi. The crude enzyme preparation turned out to be compatible with various laundry detergents and led to a substantial improvement in their washing performance. A comparison of the performance of the crude enzyme preparation with that of the commercial α-amylase (Termamyl® 300 L) highlights the potential of the HB23 enzyme as a bio-additive in detergent formulations.
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Affiliation(s)
- Fawzi Allala
- Laboratory of Cellular and Molecular Biology, Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria.
- Laboratory of Applied Microbiology, Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000, Bejaïa, Algeria.
| | - Khelifa Bouacem
- Laboratory of Cellular and Molecular Biology, Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria
| | - Nawel Boucherba
- Laboratory of Applied Microbiology, Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000, Bejaïa, Algeria
| | - Sondes Mechri
- Laboratory of Microbial Biotechnology, Enzymatic, and Biomolecules, Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia
| | - Mouna Kriaa
- Laboratory of Microbial Biotechnology, Enzymatic, and Biomolecules, Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia
| | - Warda Arkoub-Djoudi
- Laboratory of Applied Microbiology, Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000, Bejaïa, Algeria
| | - Zahra Azzouz
- Laboratory of Applied Microbiology, Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000, Bejaïa, Algeria
| | - Said Benallaoua
- Laboratory of Applied Microbiology, Faculty of Nature and Life Sciences, University of Bejaïa, Targa Ouzemmour, 06000, Bejaïa, Algeria
| | - Hocine Hacene
- Laboratory of Cellular and Molecular Biology, Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria
| | - Bassem Jaouadi
- Laboratory of Microbial Biotechnology, Enzymatic, and Biomolecules, Centre of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia
| | - Amel Bouanane-Darenfed
- Laboratory of Cellular and Molecular Biology, Microbiology Team, Faculty of Biological Sciences, University of Sciences and Technology Houari Boumediene (USTHB), P.O. Box 32, El Alia, Bab Ezzouar, 16111, Algiers, Algeria.
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49
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Lv QQ, Cao JJ, Liu R, Chen HQ. Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran. Food Chem 2020; 341:128218. [PMID: 33035857 DOI: 10.1016/j.foodchem.2020.128218] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [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: 06/02/2020] [Revised: 08/05/2020] [Accepted: 09/23/2020] [Indexed: 12/13/2022]
Abstract
In this study, two polysaccharide fractions were isolated from wheat bran by sequential extraction with water and alkaline solution, DEAE Cellulose-52 chromatography and Sephacryl S-400 gel permeation chromatography, they were named as WXA-1 and AXA-1, respectively. Structural analyses indicated that both polysaccharide fractions were heteropolysaccharides, their average molecular weights were 193 kDa and 107 kDa, respectively. The backbone of WXA-1 was → 4)-β-d-Xylp-(1→, which was substituted at O-3 positions by arabinose, glucose and galactose residues, while the backbone of AXA-1 was → 4)-β-d-Xylp-(1→, which was mainly substituted at O-3 positions by arabinose. AXA-1 exerted a stronger inhibitory effect on the activities of α-amylase and α-glucosidase compared with WXA-1. Moreover, AXA-1 exhibited a competitive inhibition of α-amylase and a mixed-type noncompetitive inhibition of α-glucosidase. These results suggest that AXA-1 can be used as α-amylase and α-glucosidase inhibitors.
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Affiliation(s)
- Qing-Qing Lv
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Juan-Juan Cao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Rui Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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50
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Zhang Y, Wang P, Kong Q, Cotty PJ. Biotransformation of aflatoxin B 1 by Lactobacillus helviticus FAM22155 in wheat bran by solid-state fermentation. Food Chem 2020; 341:128180. [PMID: 33032249 DOI: 10.1016/j.foodchem.2020.128180] [Citation(s) in RCA: 4] [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: 03/14/2020] [Revised: 09/14/2020] [Accepted: 09/22/2020] [Indexed: 02/06/2023]
Abstract
Lactobacillus helveticus FAM22155 was the most efficient among five lactic acid bacteria at removing aflatoxin B1 (AFB1) during solid-state fermentation on wheat bran substrate. The mechanism of removal was explored by comparing different fermentation modes. Liquid fermentation had little effect on the breakdown of AFB1. However, a protein extract from the fermented bran was equally effective at degrading aflatoxin B1 as living cell digestion. After treatment with heat and protease K, the degrading capacity of the protein extract was significantly reduced. Taken together, the observed biotransformation of AFB1 was mainly associated with proteins produced during bran fermentation. Four products of U-[13C17]-AFB1 were found by mass spectrometry, including Ⅱ-1 (C11H10O4), Ⅱ-2 (C11H10O4), III (C15H12O5), and IV (C14H10O4). These products all lack the lactone ring indicating lower toxicity than aflatoxin B1.
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Affiliation(s)
- Yingchao Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Peng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Peter J Cotty
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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