Degradation of cereal bran polysaccharide-phenolic acid complexes by CFR 1105

Hegde, Shyamala; Kavitha, S.; Varadaraj, M. C.; Muralikrishna, G.

doi:10.1016/j.foodchem.2005.01.050

Cited by 53 publications

(41 citation statements)

References 25 publications

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“…During fermentation, several enzymes are produced, such as a-amylase, b-glycosidase and xylanase, directly in the substrate with a consequent release of phenols (BHANJA; KUMARI; BANERJEE, 2009) evidenced by the gradual increase observed for 72 hours. The decrease in the TPC contents after that period probably resulted from degradation, as shown by other authors (HEGDE et al, 2006).…”

Section: Total Phenolic Compound Contentssupporting

confidence: 67%

“…Rice bran is an abundant source of phenolic compounds such as ferulic acid, which can be found in large amounts in insoluble form (62%) bound to polysaccharides with polysaccharides (ADOM; LIU, 2002;HEGDE et al, 2006). In a broad screening study with 320 samples of brown rice with different coloring degrees, TPC values were found between 290 and 5830 mg eq.gallic acid .g grain -1 (GOFFMAN; BERGMAN, 2004).…”

Section: Total Phenolic Compound Contentsmentioning

confidence: 99%

See 1 more Smart Citation

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Oliveira¹,

Cipolatti²,

Furlong³

et al. 2012

Ciênc. Tecnol. Aliment.

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Section: Total Phenolic Compound Contentssupporting

confidence: 67%

Section: Total Phenolic Compound Contentsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Oliveira¹,

Cipolatti²,

Furlong³

et al. 2012

Ciênc. Tecnol. Aliment.

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“…Red ginseng 2·0 (SD 0·1) (43) Refined maize flour 209 (44) Whole-grain maize flour 174 (SD 2) (45) Whole-grain wheat flour 32 (46) Wheat bran 26 (47) Rice bran 243* (48) Whole-grain barley flour 60 -135 (49) Triticale bran 137 (SD 1)…”

Section: Occurrence Of Non-extractable Polyphenols In Dietsmentioning

confidence: 99%

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

2013

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Current research on dietary antioxidants misses the so-called non-extractable polyphenols (NEPP), which are not significantly released from the food matrix either by mastication, acid pH in the stomach or action of digestive enzymes, reaching the colon nearly intact. NEPP, not detected by the usual analytical procedures, are made up of macromolecules and single phenolic compounds associated with macromolecules. Therefore, NEPP are not included in food and dietary intake data nor in bioavailability, intervention or observational studies. The present paper aims to provide an overview of dietary NEPP -nature, occurrence in diet, metabolic fate and possible health effects. NEPP are a relevant fraction of dietary polyphenols exerting their main biological action in the colon, where they are extensively fermented by the action of microbiota, giving place to absorbable metabolites. NEPP exhibit different potential health-related properties, in particular in relation to gastrointestinal health, such as increases in antioxidant and antiproliferative capacities, reduction of intestinal tumorigenesis and modification of gene expression, as observed in different animal models. Further research into NEPP may provide a better understanding of the health effects of dietary antioxidants.

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“…Wheat bran substrate showed the highest enzyme activity (2.565U/ ml) after dialysis Chart 1, various types of oxidative enzymes are produced by white rot fungi in order to make use of lignocellulosic substrates for nutrition [36] SSF has been considered an efficient method for enzyme production in biotechnology due to its high yield.…”

Section: Laccase Enzyme Assay Using Syringaldazinementioning

confidence: 99%

Insilico Screening and Comparative Study on the Effectiveness of Textile Dye Decolourization by Crude Laccase Immobilised Alginate Encapsulated Beads from Pleurotus Ostreatus

Velu¹,

Veeramani²,

Suntharam³

et al. 2011

J Bioproces Biotechniq

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The necessity to safeguard the environment has increased the potential of enzyme usage in textile processing to ensure eco-friendly production. Laccase enzyme formulation has been used in textile processing such as biobleaching, dyeing, rove scouring, finishing, neps removal, printing, wash-off treatment, dye synthesis and effluent treatment. However, a high cost associated with biocatalyst production is still a hindrance to their use. Pleurotus ostreatus is a white-rot fungus that produces a ligninolytic enzyme complex rich in several laccase iso-enzymes. The main objective of this study is optimize influence of pH and stability of divalent metal ion-immobilzed crude laccase enzyme towards decolourization of prototype textile dyes such as Reactive red 80 (Red F3B) and Reactive blue 21(T Blue G). Wheat bran is used as a lead candidature for production of lignolytic enzyme using Pleurotus osteratus by solid state fermentation. Two divalent metal ions such as Zn2 + and Ca2 + were selected to study the influence of metal ions towards the dye decolourization. Results revealed that Ca2 + ion was better compared to Zn2 + ion towards enzyme immobilization and its influence on dye decolourization in the optimal pH 5.5. Finally, interactions between laccase and dyes were studied exclusively using Insilco structure based molecular docking methods.

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Degradation of cereal bran polysaccharide-phenolic acid complexes by CFR 1105

Cited by 53 publications

References 25 publications

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

Insilico Screening and Comparative Study on the Effectiveness of Textile Dye Decolourization by Crude Laccase Immobilised Alginate Encapsulated Beads from Pleurotus Ostreatus

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