Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms

Xie, Changqing; Wu, Zhiyan; Guo, Hao; Gu, Zhenxin

doi:10.1002/jobm.201300013

Cited by 7 publications

(7 citation statements)

References 31 publications

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“…9 Feruloyl oligosaccharides (FOs), the FA ester of oligosaccharides, could be released from cereal bran by physical, chemical, biologic and microbial fermentation methods. 10 Previous research has shown that FOs exhibited impressive in vitro free radicals scavenging activity, including hydroxyl radicals, superoxide radicals and 2,2-diphenyl-1-picrylhydrazyl radicals. 11 Zhang et al 12 found that FOs not only scavenged free radicals, but also increased the mRNA expression levels of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) in HepG2 cells.…”

Section: Introductionmentioning

confidence: 99%

“…As a natural antioxidant, ferulic acid (FA) is mainly covalently bound to polysaccharides (arabinoxylan) in cell wall of cereals 9 . Feruloyl oligosaccharides (FOs), the FA ester of oligosaccharides, could be released from cereal bran by physical, chemical, biologic and microbial fermentation methods 10 . Previous research has shown that FOs exhibited impressive in vitro free radicals scavenging activity, including hydroxyl radicals, superoxide radicals and 2,2‐diphenyl‐1‐picrylhydrazyl radicals 11 .…”

Section: Introductionmentioning

confidence: 99%

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Regulation of wheat bran feruloyl oligosaccharides in the intestinal antioxidative capacity of rats associated with the p38/JNK‐Nrf2 signaling pathway and gut microbiota

et al. 2022

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BACKGROUND Feruloyl oligosaccharides (FOs), the ferulic acid ester of oligosaccharides, may possess the physiological functions of both ferulic acid and oligosaccharides, including antioxidative activity and gut microbiota modulation capacity. The present study aimed to investigate whether FOs could regulate the intestinal antioxidative capacity of rats by modulating the MAPKs/Nrf2 signaling pathway and gut microbiota. Thirty Wistar rats were randomly divided into five groups. Rats received a standard diet and were gavaged once daily with 0.85% normal saline, 100 mg kg−1 body weight vitamin C or FOs solution at doses of 20, 40 and 80 mg kg−1 body weight for 21 days. RESULTS FOs strengthened the antioxidative capacity of the jejunum, as indicated by increased in contents of catalase, superoxide dismutase and glutathione peroxidase, as well as glutathione. Moreover, FOs administration upregulated the mRNA expression level of antioxidant‐related genes (glutamate‐cysteine ligase catalytic subunit, glutamate‐cysteine ligase modifier subunit and heme oxygenase‐1) in the jejunum. Increases in phosphorylation levels of Nrf2, p38 and JNK were also observed. Administration with 40 mg kg−1 FOs altered the structure and composition of the cecal microbiota, which was indicated by the increased the relative abundances of Actinobacteria, Proteobacteria and Acidobacteriota, and the decreased the relative abundances of Firmicutes, Lachnospiraceae_NK4A136_group and Blautia. Furthermore, Spearman correlation analysis revealed that the altered cecal microbiota closely correlated with jejunal antioxidative capacity of rats. CONCLUSION FOs could be used as an antioxidant for gut heath improvement through modulating the p38/JNK‐Nrf2 signaling pathway and gut microbiota. © 2022 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Regulation of wheat bran feruloyl oligosaccharides in the intestinal antioxidative capacity of rats associated with the p38/JNK‐Nrf2 signaling pathway and gut microbiota

et al. 2022

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“…Six mushrooms ( Pleurotus ostreatus , Hericium erinaceum , Auricularia auricula , Cordyceps militaris , Agrocybe chaxingu and Ganoderma lucium ) were also found to be used for the preparation of FOs. The highest yield of 35.4 μM in wheat bran broth was obtained using A. chaxingu as the fermentation strain (Xie et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

“…regulation of hydrolases secreted by B. amyloliquefaciens IT-45 during the fermentation process is crucial for FOs production. Xie et al reported that xylanase (180 mU/mL) secreted by Agrocybe chaxingu was responsible for the release of FOs from wheat bran(Xie et al, 2013).…”

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confidence: 99%

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Yu,

Mao,

Gao

et al. 2023

Int J of Food Sci Tech

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SummaryAs functional oligosaccharides, feruloyl oligosaccharides (FOs) exhibit the physiological activities of both ferulic acid and oligosaccharides. In this study, FOs were prepared by fermenting wheat bran with the generally recognised as safe (GRAS) bacterium Bacillus amyloliquefaciens IT‐45. On the fourth day of fermentation, the activities of xylanase and cellulase reached 447.67 and 33.41 U/mL, respectively. UV, FTIR, and HPLC were used to characterise the structure properties of wheat bran FOs from B. amyloliquefaciens IT‐45 fermentation. The monosaccharide compositions of FOs were mainly composed of xylose and arabinose. Under the optimal conditions of fermentation time of 4 days, fermentation temperature of 25 °C, initial pH of 6.5 and inoculation amount of 11% (v/v), the maximum yield of FOs in the broth was 0.6397 mM. In vitro antioxidant activity analysis showed that FOs prepared by B. amyloliquefaciens fermentation had good scavenging ability against ABTS, DPPH and hydroxyl radicals, demonstrating the application potential. The results provided a relatively environmentally friendly and food‐safety way to prepare feruloyl oligosaccharides.

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“…Furthermore, FOs can be obtained from wheat bran by 7 days of deep fermentation by Agrocybe chaxingu , however, the operation is tedious and time‐consuming. Preparation of the inoculum requires incubating A. chaxingu on potato dextrose agar plate at 25°C for 7 days and then transferring to liquid culture of potato dextrose for another 5 days (Xie et al, 2014 ). Recently, it was discovered that bacterial fermentation is advantageous due to its characteristics of short time consumption and easy operation.…”

Section: Introductionmentioning

confidence: 99%

Feruloyl oligosaccharides, isolated from bacterial fermented wheat bran, exhibit antioxidant effects in IPEC‐J2 cells and zebrafish model

Chen

Zhang

Wang

et al. 2022

Food Science & Nutrition

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Feruloyl oligosaccharides (FOs) were produced by solid‐state fermentation of wheat bran using Bacillus subtilis, Bacillus licheniformis, and Saccharomyces cerevisiae, and its antioxidant activity was investigated using IPEC‐J2 cells and zebrafish embryo model. Preliminary structure analysis revealed that FOs has an average molecular weight of 11.81 kDa and consists of mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose, and fucose. The obtained FOs possess superior reducing power and DPPH and hydroxyl free radical scavenging activities. In IPEC‐J2 cells, antioxidant enzymes activities and GSH level were significantly increased, while MDA level was reduced by FOs. Further studies showed that FOs achieved the aforementioned effects by activating Nrf2 signaling pathway. In zebrafish embryo, FOs effectively suppressed ROS production, lipid peroxidation, and cell death by increasing SOD and GSH‐Px activities. Our findings suggested that FOs from solid‐state fermented wheat bran with mixed bacteria can be used as an antioxidant food additive or drugs.

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Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms

Cited by 7 publications

References 31 publications

Regulation of wheat bran feruloyl oligosaccharides in the intestinal antioxidative capacity of rats associated with the p38/JNK‐Nrf2 signaling pathway and gut microbiota

Regulation of wheat bran feruloyl oligosaccharides in the intestinal antioxidative capacity of rats associated with the p38/JNK‐Nrf2 signaling pathway and gut microbiota

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

Feruloyl oligosaccharides, isolated from bacterial fermented wheat bran, exhibit antioxidant effects in IPEC‐J2 cells and zebrafish model

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