Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat

Malunga, Lovemore Nkhata; Beta, Trust

doi:10.1016/j.heliyon.2016.e00106

Cited by 33 publications

(20 citation statements)

References 44 publications

(64 reference statements)

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“…The recombinant ferulic acid esterase originated from Streptomyces werraensis [21]. The hydrolysed sample was purified on 20 mL XAD 2 resin column as described by Malunga and Beta [22]. Adsorbed diferulic acids were eluted in 30 mL methanol:formic acid (9:1), concentrated, lyophilised and dissolved in 50 µL acetonitrile.…”

Section: Sample Preparationmentioning

confidence: 99%

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

2019

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Sugar beet fibre (fibrex) is an abundant side-stream from the sugar refining industry. A self-produced laccase from Funalia trogii (LccFtr) (0.05 U/µg FA) successfully cross-linked fibrex to an edible gel. Dynamic oscillation measurements of the 10% fibrex gels showed a storage modulus of 5.52 kPa and loss factors ≤ 0.36 in the range from 20 to 80 Hz. Comparing storage stability of sweetened 10% fibrex gels with sweetened commercial 6% gelatin gels (10% and 30% d-sucrose) indicated a constant storage modulus and loss factors ≤ 0.7 during four weeks of storage in fibrex gels. Loss factors of sweetened gelatin gels were ≤0.2, and their storage modulus decreased from 9 to 7 kPa after adding d-sucrose and remained steady for four weeks of storage. Fibrex gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance are attributed to a covalently cross-linked network. Vanillin, as a mediator, and citrus pectin did not enhance covalent cross-links and elastic properties of the fibrex gels. Thus, laccase as an oxidative agent provided gels with a solid and stable texture. Fibrex gels may find uses in pharmaceutical and other industrial applications, which require a heat-resistant gel that forms easily at room temperature. They also represent an ethical alternative for manufacturing vegan, halal, and kosher food.

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Section: Sample Preparationmentioning

confidence: 99%

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

2019

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“…[27]. The hydrolysed sample was purified on 20 mL XAD 2 resin column as described by Malunga and Beta (2016) [28]. Adsorbed diferulic acids were eluted in 30 mL methanol:formic acid (9:1), concentrated under a nitrogen stream, lyophilised, and dissolved in 50 µL acetonitrile.…”

Section: Rheologymentioning

confidence: 99%

Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

2019

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The native extractable arabinoxylans (AX) from wheat bran were cross-linked by the commercial laccase C (LccC) and self-produced laccases from Funalia trogii (LccFtr) and Pleurotus pulmonarius (LccPpu) (0.04 U/µg FA, each). Dynamic oscillation measurements of the 6% AX gels demonstrated a storage modulus of 9.4 kPa for LccC, 9.8 kPa for LccFtr, and 10.0 kPa for LccPpu. A loss factor ≤ 0.6 was recorded in the range from 20 to 80 Hz for all three laccases, and remained constant for four weeks of storage, when LccFtr and LccPpu were used. Arabinoxylan gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance indicated a covalently cross-linked network. Neither the mediator compounds caffeic acid and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), nor citrus pectin, enhanced the elastic properties of the gels. Using laccases as an oxidant provided gels with a solid and stable texture, comparable in firmness to traditional gelatin gels. Thus, AX gels can be presented in the vegan, halal, and kosher food markets. They may also find use in pharmaceutical and other industrial applications.

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“…times more ferulic acid than wheat bran AX [48]. The level of ferulic acid substitution on the AX backbone can be modified by altering the alkalinity of the solvent used to extract the maize bran AX [10] [34].…”

Section: Rheology Of Maize Bran Arabinoxylan Gelsmentioning

confidence: 99%

What Are the Characteristics of Arabinoxylan Gels?

Anderson¹,

Şimşek²

2018

FNS

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Arabinoxylan gels are commonly characterized to determine the feasibility of utilizing them in numerous applications such as drug delivery systems. The general characteristics of numerous types of arabinoxylan gels as well as their susceptibility to degradation are discussed in this manuscript. There are two main types of arabinoxylan: water-extractable and alkali-extractable. The physicochemical characteristics of the arabinoxylan determine its extractability and gelling characteristics. Gels can be created from numerous types of arabinoxylan including wheat (Triticum aestivum L.) and maize (Zea mays L.). These gels can also be developed with the addition of protein and/or β-glucan, which results in modified mechanical properties of the gels. To create a sound gel, arabinoxylan must be cross-linked, which is often done through ferulic acid. When this takes place, the gel developed is thermo-irreversible, unsusceptible to pH and electrolyte interactions, and does not undergo syneresis during storage. Despite these strengths, arabinoxylan gels can be broken down by the enzymes produced by Bifidobacterium, which is present in the human large intestine. After further development and research on these gels, they could be utilized for many purposes.

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Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat

Cited by 33 publications

References 44 publications

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

Cross-Linking of Fibrex Gel by Fungal Laccase: Gel Rheological and Structural Characteristics

Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

What Are the Characteristics of Arabinoxylan Gels?

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