Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans

Xue, Yemin; Cui, Xibing; Zhang, Zonghui; Zhou, Tao; Gao, Rui; Li, Yaxian; Ding, Xiaoxuan

doi:10.1016/j.foodchem.2019.125332

Cited by 36 publications

(32 citation statements)

References 33 publications

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“…Multiple regression ( Table S4 ) and PCA analysis ( Figure 1 ) provided some relationships that explained the higher efficiency of Ultraflo XL compared to the other enzymatic treatments screened. The significant positive correlation between individual content of FA derivatives, CELase, FEase, and arabinose indicated that the combined action of CELase, AFase, and FEase was determinant in terms of enhancing the release of phenolic acids, with results being in agreement with previous studies [ 31 ]. The highest efficiency of Ultraflo XL to release arabinose residues from WB suggested a higher AFase activity of this enzyme compared to other enzymatic preparations.…”

Section: Discussionsupporting

confidence: 92%

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

et al. 2020

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Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.

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Section: Discussionsupporting

confidence: 92%

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

et al. 2020

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“…For example, according to Labat et al [ 178 ], the percentage of intrinsic soluble AXs increased during dough mixing, but the increase was higher when ferulic acid was added to the dough. The ferulic acid content of AXs also seems to influence dough development by increasing dough extensibility without displaying differences in the volume of the bread (compared with AXs with lower ferulic acid levels) [ 160 ]. The most common approach to overcoming the drawbacks of the effects of large doses of AXs is the addition of enzymes targeting them [ 179 ].…”

Section: Axs Inclusion In Food Matrixesmentioning

confidence: 99%

Arabinoxylans as Functional Food Ingredients: A Review

Zannini

Núñez

Sahin

et al. 2022

Foods

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The health benefits of fibre consumption are sound, but a more compressive understanding of the individual effects of different fibres is still needed. Arabinoxylan is a complex fibre that provides a wide range of health benefits strongly regulated by its chemical structure. Arabinoxylans can be found in various grains, such as wheat, barley, or corn. This review addresses the influence of the source of origin and extraction process on arabinoxylan structure. The health benefits related to short-chain fatty acid production, microbiota regulation, antioxidant capacity, and blood glucose response control are discussed and correlated to the arabinoxylan’s structure. However, most studies do not investigate the effect of AX as a pure ingredient on food systems, but as fibres containing AXs (such as bran). Therefore, AX’s benefit for human health deserves further investigation. The relationship between arabinoxylan structure and its physicochemical influence on cereal products (pasta, cookies, cakes, bread, and beer) is also discussed. A strong correlation between arabinoxylan’s structural properties (degree of branching, solubility, and molecular mass) and its functionalities in food systems can be observed. There is a need for further studies that address the health implications behind the consumption of arabinoxylan-rich products. Indeed, the food matrix may influence the effects of arabinoxylans in the gastrointestinal tract and determine which specific arabinoxylans can be included in cereal and non-cereal-based food products without being detrimental for product quality.

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“…Since endogenous enzymes are concentrated in the layers of bran, it is only normal for them to be activated during the fermentation process [ 47 ]. Some of the known enzymes used for WB modification include phytase, xylanase, a-amylase, lipase, glutamic acid dehydrogenase β-glucanase, β-glucosidase, polygalacturonase, cellulase, β-endoxylanase, and α-L-arabinofuranosidase and endoglucanase [ 39 , 49 , 51 , 72 , 76 , 77 , 78 ]. The positive effects of enzyme treatment on WB include the release of bound phenolic acids, solubilisation of arabinoxylan, production of feruloylated oligosaccharides, increased mineral bioaccessibility, water-soluble antioxidant, SDF content, free amino acids, improvement of technological properties, enhanced flavour profile, reduced starch digestibility, and glycemic index [ 18 , 73 ].…”

Section: Wheat Bran Modifications/pre-treatmentsmentioning

confidence: 99%

“…The use of β-endoxylanase and α-L-arabinofuranosidase singly and in combination on WB (500 µm) increased its water retention capacity and TPC and DPPH content. Enzyme-treated WB improved the crumb texture profile and sensory properties and increased steamed bread volume, a resultant effect of altered water distribution in the dough because of WEAX xylooligosaccharide build-up [ 51 ]. The reduction of the phytic acid content of WB through yeast fermentation has been reported with positive outcomes.…”

Section: Wheat Bran Modifications/pre-treatmentsmentioning

confidence: 99%

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

2021

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The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.

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Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans

Cited by 36 publications

References 33 publications

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

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

Arabinoxylans as Functional Food Ingredients: A Review

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

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