Article
Chemistry, Applied
Xingyue Xiao, Jinli Qiao, Jing Wang, Ji Kang, Li He, Juan Li, Qingbin Guo, Steve W. Cui
Summary: Ferulic acid was successfully tagged onto arabinoxylan molecule by CDI radical grafting reaction, which resulted in decreased water solubility and molecular weight of AX, but increased apparent viscosity and antioxidant activity. These changes were positively correlated with the degree of attached FA. The study highlights the critical role of phenolic compounds in affecting the functional and bioactive properties of non-starch polysaccharides.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Guangzheng Wang, Xu Qu, Dandan Li, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang
Summary: In this study, the key components of germinated wheat were modified by incorporating xylanase and glucose oxidase, leading to improved quality and characteristics of steamed bread. The enzymes facilitated the formation of gluten network and improved the viscoelasticity of dough, as well as enhanced the water solubility of arabinoxylan and its distribution in bread. Moreover, the enzymes suppressed protein polymerization in bread and increased the binding of insoluble proteins with arabinoxylan. The results demonstrated that germinated wheat can be used as a functional ingredient with desirable technofunctionality through modification of its components.
Article
Chemistry, Applied
Reskandi C. Rudjito, Amparo Jimenez-Quero, Maria Del Carmen Casado Munoz, Teun Kuil, Lisbeth Olsson, Mary Ann Stringer, Kristian Bertel Romer Morkeberg Krogh, Jens Eklof, Francisco Vilaplana
Summary: The molecular structure of cereal arabinoxylans (AXs) from wheat and rye influences the activity of different xylanases, resulting in specific profiles of arabinoxylanoligosaccharides (AXOS). The accessibilities of xylanases are influenced by arabinose and ferulic acid substitutions.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Secil Yilmaz-Turan, Patricia Lopez-Sanchez, Amparo Jimenez-Quero, Tomas S. Plivelic, Francisco Vilaplana
Summary: The study investigated the hydrogel formation mechanism of wheat bran feruloylated arabinoxylan (FAX), revealing that laccase crosslinking increased molecular weight and chain packing, while the regeneration process significantly increased viscosity and viscoelasticity. Crystallinity was increased by enzymatic crosslinking but decreased during regeneration, highlighting the influence of both chemical and physical mechanisms on the properties of FAX hydrogels essential for food and biomedical applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Yubia De Anda-Flores, Elizabeth Carvajal-Millan, Jaime Lizardi-Mendoza, Agustin Rascon-Chu, Judith Tanori-Cordova, Ana Luisa Martinez-Lopez, Alexel J. Burgara-Estrella, Martin R. Pedroza-Montero
Summary: This study explored the impact of feruloyl esterase-facilitated partial de-esterification on the conformational behavior, topographical features, and antioxidant activity of arabinoxylans (AX). The results indicated that the treatment altered the structure and morphology of AX, leading to a decrease in antioxidant activity. These findings suggest that enzyme treatment could be a promising strategy for tailoring the properties of AX for advanced biomaterials in biomedical and pharmaceutical applications.
Article
Food Science & Technology
M. Pazo-Cepeda, S. G. Aspromonte, E. Alonso
Summary: The study demonstrated successful extraction of FA and F-AXOS from destarched wheat bran using pressurized water, with maximum extraction yields achieved at specific temperature and time conditions. Additionally, the research showed that hot compressed water technology can be integrated in biorefinery processes for total valorization of wheat bran, with potential for further intensification using Pressurized Microwave Assisted Extraction.
Article
Plant Sciences
Rachel R. Schendel, Mirko Bunzel
Summary: A semi-quantitative assay based on NMR spectroscopy was developed to analyze the feruloylated side-chains of cereal grain arabinoxylans. The approach allowed for the accurate determination of the content of feruloylated oligosaccharides in arabinoxylans and showed comparable results to the more time-consuming and technically challenging HPLC-DAD/MS method.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Chengming Jin, Huijuan Zhang, Feiyue Ren, Jing Wang, Sheng Yin
Summary: Composite nanofiber films containing polyvinyl alcohol, wheat gluten, and glucose (PWG) were prepared by electrospinning and crosslinked using Maillard crosslinking method. Ferulic acid (FA) was incorporated into the PWG films at various concentrations. The results showed that the diameter of FA-PWG films decreased with increasing FA concentration, until reaching 12%, after which a significant increase in diameter was observed. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) results indicated that FA was present in an amorphous form in the sample films through hydrogen and ester bonds. Release experiments and antimicrobial tests demonstrated the controlled release of FA and excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, suggesting the potential of FA-PWG nanofiber film for active food packaging.
Article
Food Science & Technology
Fan Xiao, Xu Zhang, Meng Niu, Xiaoqing Xiang, Yidan Chang, Zizhu Zhao, Licheng Xiong, Siming Zhao, Jianhua Rong, Cuie Tang, Yue Wu
Summary: The study investigated the effects of bran components and glucose oxidase on gluten development and water distribution in bread dough. Bran components reduced dough density and interfered with protein polymerization, while glucose oxidase improved dough porosity and stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Agriculture, Dairy & Animal Science
Zeyu Zhang, Pan Yang, Jinbiao Zhao
Summary: Dietary fiber, specifically arabinoxylans derived from cereal grains, is beneficial for intestinal health and metabolic disease prevention. Ferulic acid, released through gut microbial fermentation, cooperates with short chain fatty acids (SCFA) to regulate intestinal integrity, immunological functions, and host metabolism.
Article
Microbiology
Kamyar Mogodiniyai Kasmaei, Dayanand C. Kalyani, Tom Reichenbach, Amparo Jimenez-Quero, Francisco Vilaplana, Christina Divne
Summary: This study presents the crystal structure and biochemical characterization of a feruloyl esterase from Lentilactobacillus buchneri, a lactic acid bacteria strain. The feruloyl esterase exhibits narrow specificity, accommodating only single FA chains attached to arabinoxylan. This research is important for the potential applications of lactic acid bacteria-derived feruloyl esterases in the food and pharmaceutical industries.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Engineering, Chemical
Mayra A. Mendez-Encinas, Dora E. Valencia-Rivera, Elizabeth Carvajal-Millan, Humberto Astiazaran-Garcia, Valerie Micard, Agustin Rascon-Chu
Summary: AX fermented by colonic bacteria had a greater inhibitory effect on the proliferation of Caco-2 cells compared to non-fermented AX, likely due to the increased polysaccharide concentration. The results suggest that the dose range of AX-f, as well as the production of SCFA and free FA, are key factors influencing its antiproliferative activity.
Article
Agriculture, Multidisciplinary
Jeimmy Paola Lancheros, Charmaine D. Espinosa, Roelant Hilgers, Mirjam A. Kabel, Hans H. Stein
Summary: This study aimed to quantify the concentrations of ferulic acid and p-coumaric acid in a diet based on corn and soybean meal (SBM) and in feces from pigs fed this diet, as well as in a diet based on corn, SBM, and distillers' dried grains with solubles (DDGS) and in feces from pigs fed this diet. The results showed that the concentration of bound ferulic and p-coumaric acids was higher in the corn-SBM-DDGS diet and feces from pigs fed this diet compared to the corn-SBM diet and feces from pigs fed that diet.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Plant Sciences
Svenning R. Moller, Christopher S. Lancefield, Nicola C. Oates, Rachael Simister, Adam Dowle, Leonardo D. Gomez, Simon J. McQueen-Mason
Summary: Ester-linked hydroxycinnamic acids play important roles in crosslinking within cell wall arabinoxylans. Overexpression of OsAT10 increases cell wall digestibility in rice. Knock-out mutants of OsAT10 showed a significant decrease in AX-associated para-coumaric acid and no effect on digestibility.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Juan Sun, Ruoxin Zhou, Haifeng Qian, Yan Li, Hui Zhang, Xiguang Qi, Li Wang
Summary: This research investigated the effects of water-extractable arabinoxylan (WEAX) and water-unextractable arabinoxylan (WUAX) on the quality of you-tiao. The study found that WEAX improved the solubility and surface hydrophobicity of gluten, while WUAX had the opposite effect. Fluorescence spectra revealed changes in the conformation of gluten molecules caused by WEAX and WUAX. Moreover, chemical interaction measurement showed that WEAX and WUAX prevented the formation of partial disulfide bonds and inhibited the thermal aggregation of gluten proteins. In summary, WEAX partly improved the properties of you-tiao, while WUAX resulted in you-tiao with poor quality by reducing the dough's oil content and specific volume.
Article
Chemistry, Applied
Ruth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, Jan A. Delcour, Erik Smolders
Summary: Earlier studies found that cadmium concentrations in cacao nibs can decrease by up to 1.3 times during fermentation. Mimicking fermentation conditions by incubating beans at different temperatures and concentrations of acetic acid and ethanol, it was found that a combination of high acetic acid concentration and high temperature most effectively reduced the cadmium concentration. Ethanol had no significant effect. Under typical fermentation conditions, the cadmium concentration decreased by 1.3 times, which increased to 1.6 times under more extreme conditions. The decrease in cadmium concentration was correlated with phytate concentration, indicating the hydrolysis of phytate and mobilization of associated cadmium ions.
Article
Food Science & Technology
Evelyne Timmermans, Celine Wezenaar, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Summary: Many food companies are trying to reduce the sugar content in their products. This study explored the possibility of using fructose instead of sucrose in fermented pastry to decrease the total sugar content, which proved to be effective.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Chemistry, Applied
P. Michiels, N. Delputte, W. Debyser, N. A. Langenaeken, C. M. Courtin
Summary: This paper investigates the occurrence and structural heterogeneity of arabinoxylan (AX) in a set of commercial pilsner beers and their non-alcoholic counterparts. The isolated AX-rich fractions from beer have a number-average degree of polymerization ranging from 4 to 308 and an average degree of substitution ranging from 0.43 to 0.88. Pilsner beers have a higher content of high-molecular-weight AX compared to non-alcoholic counterparts, and the structural heterogeneity varies among different commercial beers.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F. F. Sels, Christophe M. M. Courtin
Summary: Cellulose can be extracted from various sources and may help to bridge the dietary fiber gap in our diets. However, due to its crystalline structure and high polymerization, its fermentation in the human colon is limited. In this study, a modified cellulose with increased digestibility and fermentation potential was developed using mechanical treatment and acid hydrolysis. The modified cellulose showed improved fermentation and increased short-chain fatty acid production when exposed to human fecal microbiota.
Article
Food Science & Technology
Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buve, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Summary: Despite the limited exploration of the natural diversity of yeasts, this study investigates the fermentation characteristics of 23 yeasts from various industries in sweet dough. Significant differences in sugar consumption, metabolite and volatile compound production were observed, and non-conventional yeast strains showed potential for positive aroma compound production in sweet dough.
Article
Chemistry, Applied
I. M. Riley, U. Verma, S. Canals Rovira, N. Ooms, M. A. Nivelle, P. Verboven, B. Nicolai, J. A. Delcour
Summary: This study investigated the impact of deep-frying duration on the physical state and microstructure of potato starch. It was found that starch undergoes gelatinization and transitions from a rubbery to a glassy state during frying. Microstructural changes are limited once a significant portion of starch has transitioned into the glassy state.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Julie Van de Vondel, Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour
Summary: The research paper investigated the foaming properties of aqueous extracts from defatted quinoa wholemeal and found that both albumins and 11S globulins were present at the air-water interface. The presence of heat-induced aggregates of 11S globulins led to stable foams, while the presence of albumins resulted in a weakly elastic interfacial network. The study provides valuable insights for developing novel quinoa-based food products that require interfacial stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Eline Van Wayenbergh, Niels A. Langenaeken, Nore Struyf, Peter Goos, Imogen Foubert, Christophe M. Courtin
Summary: Food fortification is an effective strategy against vitamin A deficiency, and cereal bran can be used as a natural stabilising agent. The stabilising effect of wheat bran on vitamin A is stronger for samples with high antioxidant capacity, high bound lipid content, and low lipase activity. Wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour
Summary: Successful sucrose replacement in cake systems requires thorough understanding of the water mobility, air content, and appropriate timings of starch and protein biopolymer transitions in the batter.
NPJ SCIENCE OF FOOD
(2023)
Article
Chemistry, Applied
Arne M. R. Huyst, Paul Van der Meeren, Joeller A. J. Housmans, Margarita Monge-Morera, Frederic Rousseau, Joost Schymkowitz, Jan A. Delcour
Summary: Proteins are important stabilizers for emulsions, gels, and foams, and the (supra)molecular structure of proteins may play a crucial role. In this study, ovalbumin dispersions treated with heat, trypsin, or both were evaluated for their ability to stabilize oil-in-water emulsions. The results showed that emulsions containing long fibrils of ovalbumin obtained through trypsin treatment after heating exhibited excellent stability and were suitable for structured food applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Konstantinos Korompokis, Jan A. Delcour, Kristin Verbeke
Summary: This study aimed to enzymatically elongate amylopectin chains to promote retrogradation and investigate its impact on glycemic responses. The results showed that there were no significant differences in postprandial glycemic responses between the enzymatically modified oatmeal porridge and the unmodified counterpart.
Article
Agriculture, Dairy & Animal Science
An Bautil, Michael R. Bedford, Johan Buyse, Christophe M. Courtin
Summary: This study aimed to evaluate the potential of reduced-particle size wheat bran and endoxylanases as feed additives in stimulating arabinoxylan hydrolysis and fermentation in young broilers. The results showed that the addition of endoxylanase increased arabinoxylan solubilization and fermentation. Adding reduced-particle size wheat bran improved the utilization of wheat arabinoxylan. However, at 28 days, the addition of reduced-particle size wheat bran reduced body weight gain but increased butyric acid concentrations.
Article
Food Science & Technology
Wisse Hermans, Justine Busschaert, Yamina De Bondt, Niels A. Langenaeken, Christophe M. Courtin
Summary: This study examines how the protein gradient within the wheat starchy endosperm is reflected in mill fractions. It is found that the protein content increases in successive break fractions due to the gradient within the endosperm. The study also explores the protein composition gradient and its relation to N-fertilization, providing insights for millers in managing flour quality.
Article
Agriculture, Dairy & Animal Science
Ines Dieryck, Winnie Dejonghe, Wouter Van Hecke, Joy Delacourt, An Bautil, Christophe M. Courtin, Daniel Vermeulen, Johan Buyse, Jan Paeshuyse
Summary: This study aimed to evaluate the potential of wood-derived xylo-oligosaccharides as a prebiotic feed supplement for broilers. Results from the pilot study indicated that higher enzyme concentrations in the production process lead to higher butyric acid production during in vitro fermentation. The supplementation of tailored xylo-oligosaccharides to the broiler diet resulted in higher Bifidobacterium counts.
Article
Chemistry, Applied
Wisse Hermans, Sabrina Geisslitz, Yamina De Bondt, Niels A. Langenaeken, Katharina A. Scherf, Christophe M. Courtin
Summary: This study used laser microdissection and nanoLC-MS/MS to explore the relative differences in protein composition between different parts of wheat endosperm. The results showed that the sub-aleurone contained a higher proportion of gluten proteins than the inner endosperm, with differences in specific protein components.
