In vitro study of the effect of xylooligosaccharides obtained from banana pseudostem xylan by enzymatic hydrolysis on probiotic bacteria

Freitas, Caroline de; Terrone, Cárol Cabral; Masarin, Fernando; Carmona, Eleonora Cano; Brienzo, Michel

doi:10.1016/j.bcab.2021.101973

Cited by 42 publications

(20 citation statements)

References 42 publications

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“…XOSs are oligosaccharides composed of 2-10 xylose residues that are linked through β-(1,4) bonds. They can be produced via the enzymatic hydrolysis of xylan [36]. After their identification as important dietary fibers, XOSs have shown the potential to be used as a prebiotic food ingredient.…”

Section: Fermentable Oligosaccharidesmentioning

confidence: 99%

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Dahiya

Nigam

2022

Fermentation

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Biological, social, and psychological practices greatly affect the dietary intake of people; as a result, health-related complexities occur. Functional food and supplements have become popular due to their nutraceutical benefits, which make different choices of fermented food and beverages available to people. This review describes the characteristics of probiotics, prebiotics, post- and paraprobiotics, and their role in nutrition and in the sustainability of health. Currently, several synbiotic supplements have attracted consumers in the nutraceutical market to offer a number of health benefits, which are complementary mixtures of selected characterized probiotic cultures and prebiotic substrates. Traditional fermented foods consumed in different cultures are different than probiotics and symbiotic preparations, though these could be considered potential biotics in nutrition. Fermented foods are part of a staple diet in several countries and are cost-effective due to their preparation using seasonal raw materials available from local agriculture practices. Intake of all biotics discussed in this article is intended to improve the population of beneficial microbiota in the gut, which has proved important for the microbiome–gut–brain axis, influencing the activity of vagus nerve.

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Section: Fermentable Oligosaccharidesmentioning

confidence: 99%

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Dahiya

Nigam

2022

Fermentation

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“…Prebiotic xylooligosaccharides (XOS) are sugar oligomers consisting of 2–7 xylosyl residues linked to each other by β-1,4 glycosidic bonds [ 1 ]. As a prebiotic, XOS can selectively promote the proliferation of probiotics like Bifidobacteria and Lactobacillus spp., thus significantly exhibiting a variety of health-benefiting effects such as promoting calcium absorption, lowering cholesterol, and reducing symptoms of diseases like diabetes, atherosclerosis, and colon cancer [ 2 ]. They also possess many biological activities including antimicrobial, antiallergy, and antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

“…They also possess many biological activities including antimicrobial, antiallergy, and antioxidant activities. Compared with other functional oligosaccharides, XOS have good heat and pH stability, organoleptic properties, and price competitiveness [ 2 ]. Consequently, XOS are widely applied in various fields including food, cosmetics, and pharmaceuticals owing to their valuable traits, and the XOS global market is expanding at a high annual growth rate [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Crucial Residues of C-Terminal Oligopeptide C60 to Improve the Yield of Prebiotic Xylooligosaccharides by Truncated Mutation

Pan

Jin

Wang

et al. 2022

Foods

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Increasing the yields of short xylooligosaccharides by enzymatic production is efficient to improve prebiotic effects. Previously, C-terminal oligopeptide C60 was found to accelerate short xylooligosaccharides. Herein, in order to further understand the molecular mechanism of C60, the sequence analysis firstly showed that C60 displays typical properties of a linker (rich in proline/alanine/glycine/glutamine/arginine, 8.33–20.00%). C60 shared the highest identity with the N-terminal region of esterase (98.33%) and high identity with the linker between xylanase and esterase from Prevotella sp. (56.50%), it is speculated to originate from an early linker between XynA and another domain. Besides, structure simulation showed that C60 enhances the molecular interactions between substrate and active residues to improve catalytic efficiency. Moreover, three truncated variants with different lengths of C-terminal regions were successfully generated in Escherichia coli. The specific activities of variants were 6.44–10.24 fold of that of XynA-Tr, and their optimal temperature and pH were the same as XynA-Tr. Three truncated variants released more xylooligosaccharides, especially xylobiose (46.33, 43.41, and 49.60%), than XynA-Tr (32.43%). These results are helpful to understand the molecular mechanism of C60, and also provide new insight to improve the yields of short xylooligosaccharides by molecular modification at the terminal of xylanases.

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“…In addition, research on XOS has proven that it can be widely used in diet, health care industries, animal's husbandry, chemical and pharmaceutical industries (Moniz et al, 2016;Khangwal et al, 2020). The general strategies used for XOS production include pretreatments and hydrolysis (Kumar and Satyanarayana, 2015;Freitas et al, 2021). Hemicellulose extraction involves various pretreatments, which ease the subsequent XOS producing steps.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Production of Xylo-Oligosaccharides From Alkali-Solubilized Corncob Bran Using Penicillium janthinellum XAF01 Acidic Xylanase

Zhou

Fan

Xia

et al. 2021

Front. Bioeng. Biotechnol.

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A novel treatment involving enzymatic hydrolysis using an acidic xylanase coupled with ultrasound was performed to improve the xylo-oligosaccharides (XOS) yield from corncob bran. The acidic xylanase (XynB) was purified to a most suitable pH, temperature, and operational parameters for ultrasound-assisted hydrolysis were determined. A preliminary mechanistic investigation was performed through circular dichroism (CD) spectroscopy, scanning electron microscope (SEM) and a laser particle size analyzer, and the effects of ultrasound on enzyme (XynB) and substrate (corncob bran) were assessed. The results show that the maximum XOS yield was 20.71% when the reaction pH and temperature were 4.3 and 50°C, the ultrasonic parameters were 50 kHz and 0.40 W/cm2, which was 2.55 fold higher than that obtained using a non-ultrasound-assisted enzymatic preparation. Mechanism studies indicated that ultrasonic pretreatment could reduce the β-fold content and increase the random coil content. Changes in structure and size of substrate were observed. The specific surface area of the XAC molecules is easy to carry out enzymatic reaction, which is beneficial to the production of XOS.

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In vitro study of the effect of xylooligosaccharides obtained from banana pseudostem xylan by enzymatic hydrolysis on probiotic bacteria

Cited by 42 publications

References 42 publications

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Crucial Residues of C-Terminal Oligopeptide C60 to Improve the Yield of Prebiotic Xylooligosaccharides by Truncated Mutation

Ultrasound-Assisted Production of Xylo-Oligosaccharides From Alkali-Solubilized Corncob Bran Using Penicillium janthinellum XAF01 Acidic Xylanase

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