Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

Abstract

Summary Wheat bran was fermented at 28 °C for 7 days under 70% humidity by Aspergillus niger, Aspergillus oryzae and Aspergillus awamori. Total phenolic content (TPC) of the unfermented sample was 1531.5 μg g−1 wheat bran. After the fermentation of Aspergillus awamori, Aspergillus oryzae and Aspergillus niger, TPC reached 5362.1, 7462.6 and 10 707.5 μg g−1, respectively. The antioxidant activity in the extractions of fermented wheat bran also increased significantly compared with the unfermented sample (P < 0.05). Aspergillus niger showed the greatest capacity to release bound ferulic acid (416.6 μg g−1). Aspergillus oryzae and Aspergillus awamori had the advantages of releasing more chlorogenic acid (84.0 μg g−1) and syringic acid (142.3 μg g−1), respectively. The destructive effect of Aspergillus niger on wheat bran structure was the strongest, followed by that of Aspergillus oryzae. This effect of Aspergillus niger may be due to its higher cellulase, xylanase, arabinofuranosidase and β‐xylosidase activities. Besides, Aspergillus oryzae possessed higher β‐glucosidase activity, and Aspergillus awamori had higher α‐amylase and feruloyl esterase activities. Aspergillus niger may be the best to release bound phenolic acids in the three Aspergillus species. These will provide the helpful information for understanding mechanism of the fermentation by Aspergillus species releasing bound phenolic in wheat bran.

Valorization of Wheat Byproducts for the Co-Production of Packaging Material and Enzymes

“…Among the nonstarch carbohydrates, 69% are arabinoxylans and 31% are other forms of glucans (β-glucans, including cellulose). The results are in agreement with Yin et al [21] who determined the arabinoxylans to represent 70% of the nonstarch carbohydrates and the glucans represent the other 30%. Considering a factor of 5.37 for the conversion of total nitrogen to protein (determined for whole-grain wheat flour) [22], wheat bran consists of 14.5% of proteins.…”

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

“…This is the reason why most of fruit vinegars possess more abundant phenolic compounds than cereal vinegars. Bound phenolics could be released by microbial catalysis during the production process of vinegar [ 63 ]. Thus, production techniques have great effects on phenolic compounds composition of vinegars.…”

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

“…Wheat bran (WB) is considered a by-product of the cereal processing industry usually used as livestock feed [ 3 ], although there is an increasing trend in its use as a fiber-rich ingredient in food products [ 4 ]. WB is a dietary source of fiber (36.5–52.4% of dry weight) mainly composed by arabinoxylans (AX, 70%), cellulose (24%), and β-glucan (6%) [ 5 ]. Minor amounts of glucomannans, arabinogalactans, and xyloglucans have also been reported [ 6 ].…”