Effects of different cellulases on the release of phenolic acids from rice straw during saccharification

Xue, Yiyun; Wang, Xiahui; Chen, Xingxuan; Hu, Jiajun; Gao, Min-Tian; Li, Jixiang

doi:10.1016/j.biortech.2017.02.127

Cited by 49 publications

(26 citation statements)

References 36 publications

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“…Although xylanase acts on the fibers, determination of the total phenolic compounds showed significantly ( P < 0.05) lower concentrations in particle sizes 158 and 261 μm with the addition of 20 and 3.6 g kg −1 xylanase, thus confirming that the released phenolics form more stable structures. Other studies investigating the behavior of phenolic compounds from the hydrolysis of the fibers using enzymes show that hydrolysis of the fibers leads to a reduction in the molecular weight of arabinoxylans, resulting in the release of phenolic compounds, which have a differentiating effect when present at certain concentrations . Therefore, the behavior of the phenolic compounds in the presence of xylanase is still controversial because the xylanase demonstrates varied activity according to its concentration and the availability of substrate.…”

Section: Resultsmentioning

confidence: 99%

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

et al. 2019

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BACKGROUND: Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF. RESULTS: Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration. CONCLUSION:The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg −1 ) in samples with a particle size of 158 m can be used to improve dough characteristics.

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Section: Resultsmentioning

confidence: 99%

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

et al. 2019

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“…Ferulic and p-coumaric acids were the predominant phenols (3.9 and 2.9 mg/g DW, respectively), while caffeic acid was the lowest one (0.03 mg/g DW). Previous studies reported that rice straw contained a variety of phenolic acids such as caffeic, chlorogenic, syringic, p-coumaric and ferulic [35][36][37][38][39]. …”

Section: Identification and Quantification Of Phenolic Compounds By Hplcmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity of Rice Straw Extract

Elzaawely

Maswada

El-Sayed

et al. 2017

ILNS

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Abstract. Agricultural wastes cause a serious environmental problem in Egypt. Utilization of these wastes by an environmentally friendly way is a very important issue. The objective of this study was to utilize rice straw into high-value products. Antioxidant activity, total soluble phenols, and flavonoids were evaluated in ethyl acetate extract prepared from rice straw after alkaline hydrolysis. Total phenols were found to be 221.6 mg gallic acid equivalents (GAE), while total flavonoids were 4.9 mg rutin equivalents (RE). The extract exhibited strong antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method and its IC 50 value was 0.4 mg/ml. Furthermore, the ethyl acetate extract possessed high antioxidant activity assayed by β-carotene bleaching method and its value of lipid peroxidation inhibition (LPI) was 75.4%. It also exhibited high reducing power and its IC 50 value was equal to 0.06 mg/ml. HPLC analysis indicated that this extract contained seven phenolic acids including; protocatechuic, caffeic, syringic, p-coumaric, ferulic, rosmarinic and cinnamic, in addition to two flavonoids; qurecetin and kaempferol. Results indicated that ferulic and p-coumaric acids were the major soluble phenolic acids in rice straw, and their concentrations were 3.9 and 2.9 mg/g DW. It can be summarized that the strong antioxidant activity of ethyl acetate extract, prepared from rice straw, was highly correlated with its high level of phenolic compounds.

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“…Rice straw contains a wide range of phenolic compounds [ 8 , 9 ]. In our previous study, it was found that phenolic compounds could be released during saccharification of rice straw, and these phenolic compounds exhibited high antioxidant activity [ 10 ]. However, they markedly inhibited the growth of lactic acid bacteria and consequently lowered the efficiency of lactic acid production [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Tapping the Bioactivity Potential of Residual Stream from Its Pretreatments May Be a Green Strategy for Low-Cost Bioconversion of Rice Straw

Chen

Wang

Xue

et al. 2018

Appl Biochem Biotechnol

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In this study, it was found that the residual stream from pretreatments of rice straw exhibited high antioxidant activity. Assays based on the Folin–Ciocalteu colorimetric method confirmed that the residual stream contained large amounts of phenolic compounds. Three antioxidant assays were employed to evaluate the bioactivity of the residual stream. Strong linear correlations existed among the release of phenolic compounds, saccharification efficiency, and antioxidant activity. The alkaline pretreatment provided a much greater release of phenolic compounds, especially phenolic acids, compared to the acid pretreatment, and consequently, it had stronger linear correlations than the acid pretreatment. Antibacterial experiments demonstrated the ability of the phenolic compounds in the residual stream to inhibit the growth of microorganisms, indicating the potential of these compounds as antimicrobial agents. To discuss the possibility of the co-production of antimicrobial agents and biofuels/biochemicals, both acid and alkaline pretreatments were optimized using response surface methodology. Under the optimal conditions, 285.7 g glucose could be produced from 1 kg rice straw with the co-production of 3.84 g FA and 6.98 g p-CA after alkaline pretreatment. These results show that the recovery of phenolic compounds from the residual stream could be a green strategy for the low-cost bioconversion of rice straw.Electronic supplementary materialThe online version of this article (10.1007/s12010-018-2751-1) contains supplementary material, which is available to authorized users.

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Effects of different cellulases on the release of phenolic acids from rice straw during saccharification

Cited by 49 publications

References 36 publications

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

Phenolic Compounds and Antioxidant Activity of Rice Straw Extract

Tapping the Bioactivity Potential of Residual Stream from Its Pretreatments May Be a Green Strategy for Low-Cost Bioconversion of Rice Straw

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