A Sight to Wheat Bran: High Value-Added Products

Katileviciute, Agne; Plakys, Gediminas; Budrevičiūtė, Aida; Önder, Kamil; Damiati, Samar; Kodzius, Rimantas

doi:10.3390/biom9120887

Cited by 66 publications

(31 citation statements)

References 109 publications

(152 reference statements)

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“…Additionally, the high consumption of processed meat and sugar-sweetened beverages, combined with other unhealthy lifestyle factors, such as a high body mass index (BMI), physical inactivity, and smoking have a marked association with NCDs (26,27). Whole-grain products are independent of the BMI and have protective effects, due to their high fiber contents and ability to slowly release glucose into circulation; subsequently, this reduces the postprandial insulin response and may improve insulin sensitivity (26,(28)(29)(30)(31).…”

Section: Diets and Lifestylementioning

confidence: 99%

Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors

Budrevičiūtė

Damiati

Sabir³

et al. 2020

Front. Public Health

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490

247

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Non-communicable diseases (NCDs) are of increasing concern for society and national governments, as well as globally due to their high mortality rate. The main risk factors of NCDs can be classified into the categories of self-management, genetic factors, environmental factors, factors of medical conditions, and socio-demographic factors. The main focus is on the elements of self-management and to reach a consensus about the influence of food on risk management and actions toward the prevention of NCDs at all stages of life. Nutrition interventions are essential in managing the risk of NCDs. As they are of the utmost importance, this review highlights NCDs and their risk factors and outlines several common prevention strategies. We foresee that the best prevention management strategy will include individual (lifestyle management), societal (awareness management), national (health policy decisions), and global (health strategy) elements, with target actions, such as multi-sectoral partnership, knowledge and information management, and innovations. The most effective preventative strategy is the one that leads to changes in lifestyle with respect to diet, physical activities, cessation of smoking, and the control of metabolic disorders.

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Section: Diets and Lifestylementioning

confidence: 99%

Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors

Budrevičiūtė

Damiati

Sabir³

et al. 2020

Front. Public Health

Self Cite

490

247

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“…Bran is defined as the edible broken coat, or protective outer layer of cereal grains, separated from the kernel. In flour processing, bran is removed from the ground kernels by sifting or bolting in a rotating, meshed, cylindrical frame [ 20 ]. Most of the bran is destined to animal feed [ 21 ] and has traditionally received less attention with respect to its nutritional, phytochemical, and functional properties, so its use for human consumption has been based on specific applications, being appreciated mainly for its high content of insoluble fiber [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Martín‐Diana

García-Casas

Martínez‐Villaluenga

et al. 2021

Foods

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Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.

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“…Wheat bran is a cheap by-product from our milling industry and consists of 29-42% of arabinoxylan (27). To save cost and simplify process, direct fermentation of de-starched wheat bran by engineering E. coli containing rBaxyl11 to produce XOS and AXOS was attempted (Fig.…”

Section: Single-step Fermentation For Xos Productionmentioning

confidence: 99%

Biochemical Properties of an Alkaline Xylanase From Bacillus Agaradhaerens C9 and Its Application in Producing Xylo-oligosaccharides With High Degree of Polymerization From Wheat Bran

Liu¹,

Sun²,

Dong³

et al. 2021

Preprint

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A xylanase of Bacillus agaradhaerens C9 was heterologously expressed and was then investigated. The recombinant xylanase (rBaxyl11) showed maximal activity at 60°C and pH 8.0-9.0. Under optimal conditions, Kcat of rBaxyl11 for arabinoxylan and glucuronoxylan were 599 s-1 and 330 s-1, respectively. rBaxyl11 showed a good stability at pH ranging from 5.0 to 9.0, and retained 50% of activity after 6-hour incubation at 70°C. However, it was markedly inactivated by transition elements including Fe3+, Ni2+, Mn2+, Co2+, Zn2+, Cu2+ and Fe2+. rBaxyl11 generated xylo-oligosaccharides (XOS) whose degree of polymerization (DP) is greater than 3 when hydrolyzing arabinoxylan, while the DP of XOS ranged from 2 to 6 when acting on glucuronoxylan. Simultaneously producing xylanase and XOS by recombinant E. coli containing rBaxyl11 were then carried out. Results showed that the engineering E. coli generated xylanase and high-DP XOS extracellularly using wheat bran as substrate, and concentration of XOS reached 73 mg/g substrate after 12-hour fermentation. This study indicates the feasibility of producing XOS by a single-step fermentation approach with low cost using rBaxyl11.

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A Sight to Wheat Bran: High Value-Added Products

Cited by 66 publications

References 109 publications

Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors

Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Biochemical Properties of an Alkaline Xylanase From Bacillus Agaradhaerens C9 and Its Application in Producing Xylo-oligosaccharides With High Degree of Polymerization From Wheat Bran

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