Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Arte, Elisa; Rizzello, Carlo Giuseppe; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana

doi:10.1021/acs.jafc.5b03495

Cited by 84 publications

(57 citation statements)

References 34 publications

(70 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, a microbial community including the genera Dysgonomonas , Bacteroides and Lysinibacillus expressed alkaliphilic xylanase, which may have potential implications in the pulp and paper industries (Lv et al 2008). In addition, bioprocessing by Lactobacillus , yeast and cell-wall-degrading enzymes strongly increases the digestibility of proteins and phytase activity in wheat bran (Arte et al 2015). The genera Comamonas , Dysgonomonas and Bacteroides were also detected in wild-collected house flies (Gupta et al 2012; Wei et al 2013), suggesting these genera may widely exist in the house fly.…”

Section: Discussionmentioning

confidence: 99%

The gut microbiota in larvae of the housefly Musca domestica and their horizontal transfer through feeding

et al. 2017

View full text Add to dashboard Cite

House fly larvae provide a prolific and sustainable source of proteins used in poultry and fish feed. Wheat bran is a superior diet for house fly larvae and has been widely investigated to exploit its potential in the food and feed area. Using Illumina MiSeq 16S rDNA sequencing, this study investigated the gut microbiota of house fly larvae feeding on wheat bran and the bacterial community in the wheat bran. The bacterial communities in the house fly larvae were dominated by the phyla Proteobacteria and Firmicutes. Enterobacteriaceae and Providencia were the predominant bacteria at the family and genus levels, respectively. Some bacteria in the phyla Actinobacteria, Proteobacteria, Bacteroidetes and Firmicutes may be transferred from the gut of house flies to the wheat bran during feeding and may be involved in degrading and utilizing polysaccharides in the cell wall of wheat bran. The significance of the gut microbiota of house fly larvae, their transferring and roles in degradation of wheat bran is discussed. These findings regarding the gut microbiota of house fly larvae will provide opportunities for research on the impact of microbial communities on poultry and fish.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0445-7) contains supplementary material, which is available to authorized users.

show abstract

Section: Discussionmentioning

confidence: 99%

The gut microbiota in larvae of the housefly Musca domestica and their horizontal transfer through feeding

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Bioprocessing with enzymes or microbes can be utilized to modify bran structure through the action of both endogenous and microbial enzymes, thereby affecting the technological functionality, bioactivity, and bioavailability of bran components (4,5,38,41,50). Treatment of wheat bran with carbohydrases and proteases resulted in increased protein solubilization of up to 58% (4,5), and activation of bran endogenous enzymes resulted in increased solubility of up to 75%.…”

Section: Fractionation and Extraction Of Proteins From Cereal Side-stmentioning

confidence: 99%

“…Treatment of wheat bran with carbohydrases and proteases resulted in increased protein solubilization of up to 58% (4,5), and activation of bran endogenous enzymes resulted in increased solubility of up to 75%. Enzymatic processing still needs to be improved by, for example, decreasing the treatment time using new or current enzymes.…”

Section: Fractionation and Extraction Of Proteins From Cereal Side-stmentioning

confidence: 99%

See 1 more Smart Citation

Cereal Side-Streams as Alternative Protein Sources

et al. 2017

View full text Add to dashboard Cite

Why Develop Cereal Side-Streams as New Protein Sources?There is a global need to increase dietary intake of plant protein to gain sustainability, food security, and nutritional benefits. The side-streams from cereal grain processing offer large quantities of underexploited raw materials with the potential for use in new plant-based food ingredients. Efficient use of these side-streams as food ingredients would improve processing and raw material efficiency. Moreover, the availability of new protein ingredients will create business opportunities for new plant-based food and protein product concepts and diversify consumer choices by providing new healthy food options.To harness the potential of cereal side-streams, technologically and economically feasible and sustainable technologies need to be developed for the concentration of proteins from solid and liquid material streams. Protein functionality must also be improved to develop new food concepts that meet consumer demands. New technologies are required at different processing stages. First, feasible and sustainable processes are needed to fractionate, concentrate, and isolate protein from solid and liquid cereal side-streams. Second, the technological functionality and sensory properties (e.g., solubility, emulsifying, and foaming ability) of protein-rich fractions need to be improved, and food concepts in which new protein ingredients are utilized either as performance proteins or as sources of dietary protein must be developed. At the same time, we must assess process scenarios in which protein ingredients are developed sustainably, and the basic socioeconomic performance of the product system must be evaluated. Finally, for the new business ecosystem to be viable, it is important to establish business cases, including new value chains in the food industry, for resource efficiency and sustainable plant-based protein ingredients.To realize these objectives, close collaboration throughout the value chain and new partnerships within the industry are needed. Companies from both the ingredient and food production sectors and research partners covering technology, research, and analytics should collaborate to generate novel technological concepts that will enable new business development.

show abstract

“…Several methods can be used to improve the nutritional properties, starting with genetic improvement, supplementation or fermentation . For wheat bran, controlled fermentation was used to improve the amount of free amino acids, thus improving the in vitro digestibility of the proteins . Besides this, fermentation benefits from an improved shelf life, texture, organoleptic properties and the possibility to produce new probiotic foods.…”

Section: Introductionmentioning

confidence: 99%

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

et al. 2019

View full text Add to dashboard Cite

BACKGROUND During the industrial production of β‐glucan, a protein‐rich fraction remains as a by‐product. Recovery of this protein as oat protein concentrate (OPC) results in a source of cereal protein for food and improves the overall economy of the process. In this study, a yoghurt‐type product is developed by lactic acid fermentation of an OPC suspension after subjection to heat treatment to assure starch gelatinization. RESULTS In detail, the process of yoghurt production involved an initial heating step to 90 °C, followed by 24 h fermentation with a starter culture consisting of Lactobacillus delbrueckii subsp. bulgaricus und Streptococcus thermophilus. The resulting yoghurt‐type product was mildly sour (pH 4.2) with a certain amount of lactic acid (3.3 ± 0.2 g kg−1) and contained 4.9 × 106 cfu g−1 lactobacillus after 24 h fermentation. Scanning electron microscopy revealed a porous network presumably built up from the gelatinized starch fraction containing aggregated structures, between which were assumed to be aggregated oat proteins. Moreover, to a limited extent, proteolysis occurred during fermentation. Thus some of the proteolytic enzymes present in the yoghurt culture cleaved oat protein and released peptides. However, the effect on essential amino acids was small. CONCLUSION The results of this study provide a deeper knowledge into the role of starch and protein in fermented OPC yoghurts. The structure of fermented OPC verifies the applicability of oat protein as an alternative source for yoghurt‐type products. © 2019 Society of Chemical Industry

show abstract

Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Cited by 84 publications

References 34 publications

The gut microbiota in larvae of the housefly Musca domestica and their horizontal transfer through feeding

The gut microbiota in larvae of the housefly Musca domestica and their horizontal transfer through feeding

Cereal Side-Streams as Alternative Protein Sources

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

Contact Info

Product

Resources

About