The bread-making functionalities of two Aspergillus niger endoxylanases are strongly dictated by their inhibitor sensitivities

Gebruers, Kurt; Courtin, Christophe M.; Moers, Karolien; Noots, Iris; Trogh, Isabel; Delcour, Jan A.

doi:10.1016/j.enzmictec.2004.04.023

Cited by 22 publications

(15 citation statements)

References 28 publications

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“…Similarly, the functionalities of two A. niger xylanases from family 10 and family 11 were shown to be strongly affected by both their selectivity and susceptibility to inhibition by proteinaceous wheat flour xylanase inhibitors 90. While GH11 xylanase rather selectively hydrolyses WU‐AX in vitro and still performs during bread making, where it produces solubilised AX of high and low molecular mass, GH10 xylanase has a bias for WE‐AX and is immediately and almost completely inactivated by the xylanase inhibitors during the early stages of bread making.…”

Section: Implication In Cereal Processing Agriculture and Nutritionmentioning

confidence: 99%

Proteinaceous inhibitors of carbohydrate‐active enzymes in cereals: implication in agriculture, cereal processing and nutrition

Juge

Svensson

2006

J Sci Food Agric

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Enzymes that degrade, modify, or create glycosidic bonds are involved in carbohydrate biosynthesis and remodelling. Microbial carbohydrate-active enzymes form the basis of current green technology in the food, feed, starch, paper and pulp industries and the revolution in genomics may offer long-term gains on the quality and quantity of the raw materials. Proteinaceous inhibitors of carbohydrate-active enzymes (α-amylase, limit-dextrinase, polygalacturonase, pectin lyase, pectin methylesterase, invertase and xyloglucan endoglucanase) naturally occur in plants where they are involved in various roles from plant defence to metabolism. Xylanase inhibitors represent the latest addition to this growing family. In this review, we will focus on the inhibitors of carbohydrate-active enzymes present in cereals, mostly represented by α-amylase and xylanase inhibitors, and summarise the existing knowledge on their structure, function, and implication in cereal processing, agriculture and nutrition.

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Section: Implication In Cereal Processing Agriculture and Nutritionmentioning

confidence: 99%

Proteinaceous inhibitors of carbohydrate‐active enzymes in cereals: implication in agriculture, cereal processing and nutrition

Juge

Svensson

2006

J Sci Food Agric

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“…Xylanase proteinaceous inhibitors (XIP, which only inhibit fungal xylanases) and Triticum aestivum xylanase inhibitor types (TAXI types, which only inhibit family 11 xylanases but are of both fungal and bacterial origin), are present in different cereals, including wheat,4, 5 and can interfere with enzymes added as processing aids in cereal technology 6, 7. The breadmaking functionalities of A. niger endoxylanases have been shown to depend upon their sensitivities towards TAXI‐ and XIP‐type inhibitors 8. The present paper reports a study on the mechanisms of action of XIP‐I (a major isoform of an XIP‐type inhibitor present in wheat grain4) in a breadmaking process aided by an A. niger endoxylanase.…”

Section: Introductionmentioning

confidence: 99%

Effect of the proteinaceous wheat xylanase inhibitor XIP‐I on the performances of an Aspergillus niger xylanase in breadmaking

et al. 2006

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The functionality of the proteinaceous wheat xylanase inhibitor XIP-I in Aspergillus niger endoxylanaseaided breadmaking was investigated using small-scale breadmaking and in vitro experiments. At an optimal dosage for an increase in bread volume, the endoxylanase provoked a ∼15% increase of loaf volume in standard flour experiments, but the dough was significantly more sticky than in the control. No variations in bread volumes were observed in the presence of added XIP-I in endoxylanase dough but stickiness was much reduced. Arabinoxylan (AX) solubilisation from flour cell wall material was practically unaffected with XIP-I, and the viscosity of dough water extracts and AX intrinsic viscosity were slightly enhanced. In other breadmaking experiments using a flour from which water extractable material was inactivated, or a reconstituted flour (starch, gluten, water extractable arabinoxylans (WEAXs), water unextractable arabinoxylans (WUAXs)), no differences in loaf volumes were observed between control, endoxylanase and endoxylanase/XIP-I breads, but the high stickiness induced by endoxylanase was totally corrected by XIP-I. In these doughs, AX solubilisation was slightly affected by XIP-I whereas water extract viscosity and WEAX intrinsic viscosity were much higher than in endoxylanase doughs. In vitro experiments with purified AX and A. niger endoxylanase and XIP-I confirmed these findings, showing that the endoxylanase inhibition by XIP-I had more effect on the characteristics measured on WEAX (specific and intrinsic viscosities) than those measured on WUAX (AX solubilisation). Premixing substrate, endoxylanase and inhibitor in different combinationsshowed that XIP-I had a tendancy to bind WUAX, but not WEAX, which changed the balance between enzymic AX solubilisation and AX depolymerisation. As a result, a high viscosity of water extracts was preserved, which is beneficial for dough handling properties.

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“…In addition, the wheat grain also produces proteinaceous xylanase inhibitors (XI), which can affect the functionality of both the EX-XYL and the GA-XYL. The function of GA-XYL and XI during breadmaking, for example, has been well studied (Debyser et al 1999;Trogh et al 2004;Gebruers et al 2005;Rouau et al 2006;Dornez et al 2008a). Later, two other types of XI were discovered, xylanase inhibitor protein (XIP) (McLauchlan et al 1999) and thaumatin-like xylanase inhibitor (TLXI) (Fierens et al 2007).…”

mentioning

confidence: 99%

“…The implications of the presence of GA-XYL and XI in processes in which EX-XYL are added have been reviewed by several authors Juge and Svensson 2006;Dornez et al 2009). The function of GA-XYL and XI during breadmaking, for example, has been well studied (Debyser et al 1999;Trogh et al 2004;Gebruers et al 2005;Rouau et al 2006;Dornez et al 2008a). However, little attention has been given to their role in animal feed, and their relevance, especially when the feed is conditioned at a high temperature, is not totally clear (Cowieson et al 2006;Juge and Svensson 2006).…”

mentioning

confidence: 99%

Temperature Resistance of Xylanase Inhibitors and the Presence of Grain‐Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat‐Based Feeds

et al. 2014

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Cereal Chem. 91(6):572-577The addition of exogenous xylanases (EX-XYL) to wheat-based poultry feeds is a common practice today. Wheat contains xylanase inhibitors (XI) and grain-associated xylanases (GA-XYL), which could affect the action of the EX-XYL. In this study, both GA-XYL and XI activity in feeding-quality wheat were assessed. In addition, the effect of the conditions during digestion in monogastrics and the effects of pelleting at different conditioning temperatures on GA-XYL and XI were investigated. The GA-XYL activity varied between no activity and 0.821 XU/g. In contrast, the XI activity was consistently high in all wheat samples and ranged between 259 and 331 IU/g. Simulating the digestive process did not affect the activities of GA-XYL or XI. Pelleting at 85°C or higher reduced the XI activity up to 46%. GA-XYL, however, were more heat-sensitive, and their activity was reduced to 67% at 60°C. The extract viscosity increased and the release of reducing sugars decreased at higher conditioning temperatures. In addition, the net effect of EX-XYL on extract viscosity increased at higher temperatures, whereas the release of reducing sugars was not affected. In conclusion, XI affected the action of EX-XYL during the digestive process, and pelleting did not eliminate their negative effects.

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The bread-making functionalities of two Aspergillus niger endoxylanases are strongly dictated by their inhibitor sensitivities

Cited by 22 publications

References 28 publications

Proteinaceous inhibitors of carbohydrate‐active enzymes in cereals: implication in agriculture, cereal processing and nutrition

Proteinaceous inhibitors of carbohydrate‐active enzymes in cereals: implication in agriculture, cereal processing and nutrition

Effect of the proteinaceous wheat xylanase inhibitor XIP‐I on the performances of an Aspergillus niger xylanase in breadmaking

Temperature Resistance of Xylanase Inhibitors and the Presence of Grain‐Associated Xylanases Affect the Activity of Exogenous Xylanases Added to Pelleted Wheat‐Based Feeds

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