Aleurone cells are the primary contributor to arabinoxylan oligosaccharide production from wheat bran after treatment with cell wall‐degrading enzymes

Abstract

Summary Arabinoxylans and in particular arabinoxylan oligosaccharides (AXOS) from wheat are recognised for their prebiotic potential. A high‐yield, non‐chemical production of AXOS is therefore of interest when producing functional foods. This study investigated the enzymatic production of AXOS from wheat bran with the aim of establishing the main fraction contributing to production of AXOS. Fractions of wheat bran, outer pericarp and aleurone with two different purities were treated with the cell wall‐degrading enzymes: xylanase, cellulase and β‐glucanase. The yield of solubilised arabinoxylans upon treatment was greatest in the most pure aleurone fraction (164 g kg−1) and lowest in the outer pericarp fraction (15 g kg−1). The yield was mainly recovered as AXOS rather than soluble arabinoxylans and was negatively related to the arabinose/xylose ratio found in the raw material. In conclusion, wheat aleurone cell walls are the main contributor to the production of AXOS from wheat bran and this seems to depend on the A/X ratio of the raw material.

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

“…Ferulic acid (FA), the most abundant phenolic compound in WB, has shown antioxidant, anti-inflammatory, antihypertensive, and anti-arteriosclerotic effects in vitro and in vivo [ 9 ]. The accumulated scientific evidence of health benefits exerted by FA have promoted the interest of researchers to explore the potential use of WB as a resource in the production of functional ingredients [ 10 ].…”

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

“…Obtaining AXOS by enzymatic processes is of particular interest when producing functional foods since they are considered free of chemicals. Usually enzymes such as cellulases, β-glucanases and xylanases are involved in the solubilisation of arabinoxylans in wheat bran, aleurone fraction and outer pericarp fraction so that high yields are achieved [94]. Vangsøe, Sørensen and Bach Knudsen [94] noticed a substantial contribution of aleurone fraction to the production of AXOS in wheat bran.…”

“…Usually enzymes such as cellulases, β-glucanases and xylanases are involved in the solubilisation of arabinoxylans in wheat bran, aleurone fraction and outer pericarp fraction so that high yields are achieved [94]. Vangsøe, Sørensen and Bach Knudsen [94] noticed a substantial contribution of aleurone fraction to the production of AXOS in wheat bran. It was observed that among the structural features of the arabinoxylans, the A/X ratio affects the yield of AXOS [94].…”

“…Vangsøe, Sørensen and Bach Knudsen [94] noticed a substantial contribution of aleurone fraction to the production of AXOS in wheat bran. It was observed that among the structural features of the arabinoxylans, the A/X ratio affects the yield of AXOS [94]. On the other hand, modification of wheat bran particle size and tissue composition affects their prebiotic potential.…”

Characteristics of a XIP‐resistant xylanase from Neocallimastix sp. GMLF1 and its advantage in barley malt saccharification

“…Vangsøe et al . () achieved the highest yield of arabinoxylan oligosaccharides, the carbohydrates with health‐promoting potential, from aleurone layer among different fractions of wheat bran by using xylanase along with β‐glucanase and cellulase treatment. Due to the high water absorption capacity and viscosity arabinoxylan presented, xylanases were added to dough system to improve dough‐processing properties and bread characteristics.…”