Variation in the levels of the different xylanase inhibitors in grain and flour of 20 French wheat cultivars

Bonnin, Estelle; Daviet, Stéphanie; Gebruers, Kurt; Delcour, Jan A.; Goldson, Andrew; Juge, Nathalie; Saulnier, Luc

doi:10.1016/j.jcs.2004.11.001

Cited by 39 publications

(49 citation statements)

References 19 publications

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“…Genes for TAXI type proteins in wheat are expressed in different plant tissues in different development stages (Goesaert et al, 2004). The outer layer of wheat grains has been found to contain higher levels of TAXI than the rest of the grain (Bonnin et al, 2005). TAXI is expressed when the plant is under stress due to pathogens (e.g.…”

Section: Xylanase Inhibitorsmentioning

confidence: 99%

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Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat

et al. 2013

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Arabinoxylans (AX), xylanase, and xylanase inhibitors have an important role in many cereal food processing applications. The effect of growing location (L), genotype (G), and their interactions (L*G) on AX, apparent xylanase and apparent xylanase inhibition activities of Triticum aestivum xylanase inhibitor (TAXI) and xylanases inhibiting protein (XIP) of wheat was studied using six hard red spring wheat and six hard white spring wheat genotypes. Total AX content was largely dependent on L*G. In bran, xylanase activity, 25% of the variability could be attributed to L*G interaction. Genotype contributed 72% to the variability in TAXI activity indicating TAXI activity in wheat bran is largely under genetic control. The bran TAXI level and XIP level varied by a factor of 700 and 3000, respectively, among genotypes. These results enable the industry to choose between different wheat varieties with varying xylanase activities to complement its intended use.iv ACKNOWLEDGEMENTS

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Section: Xylanase Inhibitorsmentioning

confidence: 99%

“…Microbial xylanases are routinely added in some food processes to hydrolyze AX. However, the effectiveness of these additions are influenced by grain associated xylanase, and xylanase inhibitors occurring naturally in wheat kernels in variable amounts in different cultivars (Gebruers et al, 2010;Bonnin et al, 2005).…”

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Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat

et al. 2013

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“…However, some researchers have concluded that most xylanase inhibitors use a competitive exclusion mechanism and so may become saturated with substrate (exogenous xylanase) quickly (McLauchlan et al 1999;Gebruers et al 2004), probably leaving enough active xylanase to achieve the desired physiological effects. This may not be the case, however; according to Bonnin et al (2005) the concentration of xylanase inhibitor in wheat is about 30 mg/g, giving, on a mole:mole basis, approximately 250 times more inhibitor than added xylanase. Thus, the reason we do not see complete inactivation of exogenous xylanase commercially may be more related to the lack of contact between the two compounds caused primarily by the low moisture content of feed, than saturation of inhibitor by exogenous enzyme.…”

Section: Introductionmentioning

confidence: 99%

“…Ingelbrecht et al (2000) also noted that the efficacy of exogenous xylanase was compromised by the presence of xylanase inhibitors related to rheological properties of doughs and that differences in the efficacy of different xylanases may be ascribed to differences in the degree of inhibition between xylanases. Furthermore, there is considerable variation in the concentration of xylanase inhibitors in wheat, which arises from genetic sources as well as environmental conditions during growth, and also harvesting and storage conditions (Gebruers et al 2002;Bonnin et al 2005), which may contribute to variation in wheat apparent metabolisable energy and the range of responses that can be expected by using exogenous enzymes. However, some researchers have concluded that most xylanase inhibitors use a competitive exclusion mechanism and so may become saturated with substrate (exogenous xylanase) quickly (McLauchlan et al 1999;Gebruers et al 2004), probably leaving enough active xylanase to achieve the desired physiological effects.…”

Section: Introductionmentioning

confidence: 99%

Evolving enzyme technology: impact on commercial poultry nutrition

Cowieson¹,

Hruby²,

Pierson³

2006

Nutr. Res. Rev.

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The use of exogenous enzymes to improve the nutritional value of poultry diets is a relatively new concept. The technology is rapidly evolving, with new enzymes, enzyme combinations, and novel applications being developed as rapidly as regulatory restrictions will allow. Most researchers in the field of poultry nutrition would consider phytase to be the last significant leap forward in terms of enzyme use in the animal feed industry. However, there is a great deal of ongoing research into the next generation of enzymes with a focus on ingredient quality, predictability of response via least-square models, improvements in food safety, effect of bird age, effect of various side activities and enzyme dose, maximisation of net income and reduction in environmental pollution. It is the purpose of the present review article to summarise the current research in the area of feed enzymes for poultry and to speculate on future applications of enzymes and new enzyme technologies that may be of value to the industry in the coming years.

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“…Crop yield and quality may be compromised by both environmental and biological stresses. Wheat varieties are known to vary in their resistance to such stresses, probably due to individual differences in defense protein levels (Demeke and Morris, 2002;Bonnin et al, 2005;Yarullina et al, 2005). Cereal grain contains many defense proteins that have been categorized according to their mode of action and structural similarities.…”

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Strategic Distribution of Protective Proteins within Bran Layers of Wheat Protects the Nutrient-Rich Endosperm

et al. 2010

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Bran from bread wheat (Triticum aestivum ‘Babbler’) grain is composed of many outer layers of dead maternal tissues that overlie living aleurone cells. The dead cell layers function as a barrier resistant to degradation, whereas the aleurone layer is involved in mobilizing organic substrates in the endosperm during germination. We microdissected three defined bran fractions, outer layers (epidermis and hypodermis), intermediate fraction (cross cells, tube cells, testa, and nucellar tissue), and inner layer (aleurone cells), and used proteomics to identify their individual protein complements. All proteins of the outer layers were enzymes, whose function is to provide direct protection against pathogens or improve tissue strength. The more complex proteome of the intermediate layers suggests a greater diversity of function, including the inhibition of enzymes secreted by pathogens. The inner layer contains proteins involved in metabolism, as would be expected from live aleurone cells, but this layer also includes defense enzymes and inhibitors as well as 7S globulin (specific to this layer). Using immunofluorescence microscopy, oxalate oxidase was localized predominantly to the outer layers, xylanase inhibitor protein I to the xylan-rich nucellar layer of the intermediate fraction and pathogenesis-related protein 4 mainly to the aleurone. Activities of the water-extractable enzymes oxalate oxidase, peroxidase, and polyphenol oxidase were highest in the outer layers, whereas chitinase activity was found only in assays of whole grains. We conclude that the differential protein complements of each bran layer in wheat provide distinct lines of defense in protecting the embryo and nutrient-rich endosperm.

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Variation in the levels of the different xylanase inhibitors in grain and flour of 20 French wheat cultivars

Cited by 39 publications

References 19 publications

Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat

Variability in Arabinoxylan, Xylanase Activity, and Xylanase Inhibitor Levels in Hard Spring Wheat

Evolving enzyme technology: impact on commercial poultry nutrition

Strategic Distribution of Protective Proteins within Bran Layers of Wheat Protects the Nutrient-Rich Endosperm

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