In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Wang, Yaqin; Xie, Chong; Pulkkinen, Marjo; Edelmann, Minnamari; Chamlagain, Bhawani; Coda, Rossana; Sandell, Mari; Piironen, Vieno; Maina, Ndegwa Henry; Katina, Kati

doi:10.1016/j.lwt.2022.113407

Cited by 26 publications

(12 citation statements)

References 28 publications

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“…Similarly, dextran synthesized in situ by W. confusa influenced the rheological, technological and nutritional properties of whole grain pearl millet bread, leading to increased free phenolic content and antioxidant activity, as well as lowered glycemic index and improved in vitro protein digestibility ( 60 ). In a recent study, a mixed fermentation with W. confusa and Propionibacterium freudenreichii has been proposed for in situ fortification of soya flour and rice bran in order to improve texture and vitamin B 12 content of bread ( 61 ).…”

Section: Resultsmentioning

confidence: 99%

Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread

et al. 2022

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This work describes a method for deriving riboflavin overproducing strains of Weissella cibaria by exposing three strains (BAL3C-5, BAL3C-7, and BAL3C-22) isolated from dough to increasing concentrations of roseoflavin. By this procedure, we selected one mutant overproducing strain from each parental strain (BAL3C-5 B2, BAL3C-7 B2, and BAL3C-22 B2, respectively). Quantification of dextran and riboflavin produced by the parental and mutant strains in a defined medium lacking riboflavin and polysaccharides confirmed that riboflavin was only overproduced by the mutant strains, whereas dextran production was similar in both mutant and parental strains. The molecular basis of the riboflavin overproduction by the mutants was determined by nucleotide sequencing of their rib operons, which encode the enzymes of the riboflavin biosynthetic pathway. We detected a unique mutation in each of the overproducing strains. These mutations, which map in the sensor domain (aptamer) of a regulatory element (the so-called FMN riboswitch) present in the 5’ untranslated region of the rib operon mRNA, appear to be responsible for the riboflavin-overproducing phenotype of the BAL3C-5 B2, BAL3C-7 B2, and BAL3C-22 B2 mutant strains. Furthermore, the molecular basis of dextran production by the six W. cibaria strains has been characterized by (i) the sequencing of their dsr genes encoding dextransucrases, which synthesize dextran using sucrose as substrate, and (ii) the detection of active Dsr proteins by zymograms. Finally, the parental and mutant strains were analyzed for in situ production of riboflavin and dextran during experimental bread making. The results indicate that the mutant strains were able to produce experimental wheat breads biofortified with both riboflavin and dextran and, therefore, may be useful for the manufacture of functional commercial breads.

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Section: Resultsmentioning

confidence: 99%

Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread

et al. 2022

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“…However, the addition of higher SRB concentrations (15–25%) had a negative impact on all sensory parameters of breads, particularly on color, odor and flavor, with these breads showing significantly ( p < 0.05) lower scores for overall acceptability than control bread. The inclusion of SRB increases the fiber content but decreases gluten proteins, resulting in lower loaf volumes and harder crumbs, which could explain the negative impact of SRB on texture and bread quality [ 58 , 59 , 60 ]. These challenges in the utilization of SRB in breadmaking have been already overcome by SRB–wheat flour sourdough fermentation, which improved consumer acceptability based on higher loaf volumes, softer crumbs, a more cohesive and moister mouthfeel and reduced beany and cooked rice flavors [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

Espinales

Cuesta

Tapia

et al. 2022

Foods

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Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread.

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“…This compound had a remarkable disrupting effect on the biofilm produced by Candida albicans SC5314 strain, as well as no cytotoxic effect on normal human dermal fibroblasts (NHDF) [ 35 ]. Wang et al (2022) [ 53 ] simultaneously obtained DEX and vitamin B12 by using Propionibacterium freudenreichii DSM 20,271 and Weissella confusa A1 in a soya flour- or rice bran-based media supplemented with sucrose. The aim of the study was to obtain bread with high nutritional value and the results also showed that the obtained DEX amount was very high, at approximately 58 g/L [ 53 ].…”

Section: Dex Obtained By Biosynthesis From Lab Fermentationmentioning

confidence: 99%

Dextran Formulations as Effective Delivery Systems of Therapeutic Agents

Petrovici¹,

Pinteala²,

Simiónescu

2023

Molecules

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Dextran is by far one of the most interesting non-toxic, bio-compatible macromolecules, an exopolysaccharide biosynthesized by lactic acid bacteria. It has been extensively used as a major component in many types of drug-delivery systems (DDS), which can be submitted to the next in-vivo testing stages, and may be proposed for clinical trials or pharmaceutical use approval. An important aspect to consider in order to maintain high DDS’ biocompatibility is the use of dextran obtained by fermentation processes and with a minimum chemical modification degree. By performing chemical modifications, artefacts can appear in the dextran spatial structure that can lead to decreased biocompatibility or even cytotoxicity. The present review aims to systematize DDS depending on the dextran type used and the biologically active compounds transported, in order to obtain desired therapeutic effects. So far, pure dextran and modified dextran such as acetalated, oxidised, carboxymethyl, diethylaminoethyl-dextran and dextran sulphate sodium, were used to develop several DDSs: microspheres, microparticles, nanoparticles, nanodroplets, liposomes, micelles and nanomicelles, hydrogels, films, nanowires, bio-conjugates, medical adhesives and others. The DDS are critically presented by structures, biocompatibility, drugs loaded and therapeutic points of view in order to highlight future therapeutic perspectives.

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In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Cited by 26 publications

References 28 publications

Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread

Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

Dextran Formulations as Effective Delivery Systems of Therapeutic Agents

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