Degradation of rye arabinoxylans in the large intestine of pigs

Glitsø, L.V.; Gruppen, Harry; Schols, H.A.; Højsgaard, Søren; Sandström, Brittmarie; Knudsen, Knud Erik Bach

doi:10.1002/(sici)1097-0010(19990515)79:7<961::aid-jsfa311>3.0.co;2-1

Cited by 66 publications

(49 citation statements)

References 23 publications

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“…6 The release of carbohydrates causes a delay in the fermentation process, as shown in this study: a soluble rye bran extract was fermented rapidly and the other substrates containing undegraded cell-wall tissues were fermented slowly. This is in accordance with the results of Glitsø et al 30,31 Xylanase treatment of rye bran made the carbohydrates of cell-wall structures more accessible to colonic microbiota and thus increased the initial rate of fermentation (Fig 2c). Xylanase treatment, however, hydrolysed cell walls only partly, because the consumption of carbohydrates of xylanase-treated rye bran was very similar to that of extruded rye bran.…”

Section: Discussionmentioning

confidence: 55%

Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

et al. 2005

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Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the fermentation rates of fermentable carbohydrates and the bioconversion of lignans. Rye bran was extruded and treated with a food-grade xylanase. Part of the xylanase-treated rye bran was separated into a soluble rye bran extract and an insoluble residue, and a part of the xylanase-treated rye bran was freeze-dried without separation. All the samples were digested by pepsin and pancreatin and subsequently fermented with a human faecal inoculum in vitro. The consumption of carbohydrates, the productions of short-chain fatty acids (SCFA), enterodiol and enterolactone were followed as a function of time. The soluble rye bran extract showed the fastest fermentation rate and the highest extent of fermentation determined as the consumption of neutral sugar residues (arabinose, xylose and glucose), the production of SCFA and the formation of enterodiol and enterolactone. Xylanase treatment enhanced the fermentation rate of extruded rye bran. An even a higher fermentation rate was observed for rye bran extract containing soluble carbohydrates. The amount of enterolactone precursors in rye seemed to be too low for enterolactone formation using an amount of substrate suitable for carbohydrate fermentation. However, xylanase treatment enhanced the availability of plant lignans from rye bran, as enterodiol formation was increased by the use of xylanase.

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Section: Discussionmentioning

confidence: 55%

Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

et al. 2005

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“…19 Against this background, it is rather surprising that 28% of the saccharides in the WB-42-0.92 preparation were fermented, while rye pericarp AX with an arabinose to xylose ratio of 1.04 were not fermented at all in pigs. 11 The partial fermentability of wheat pericarp-derived AXOS observed in the present study may be explained by the low avDP (42) of the AXOS components, in contrast to the high molecular mass of the pericarp AX used in a previous study. 11 The significantly higher fermentability (52−53%) of the enzymatically produced wheat bran AXOS preparations than of the preparations produced through ball mill treatment (28− 43%, arabinose to xylose ratios 0.61−0.92) is most probably due to the lower arabinose to xylose ratios of the former (0.22− 0.34), which are similar to those previously described for wheat bran derived AXOS.…”

Section: ■ Resultsmentioning

confidence: 95%

“…11 The partial fermentability of wheat pericarp-derived AXOS observed in the present study may be explained by the low avDP (42) of the AXOS components, in contrast to the high molecular mass of the pericarp AX used in a previous study. 11 The significantly higher fermentability (52−53%) of the enzymatically produced wheat bran AXOS preparations than of the preparations produced through ball mill treatment (28− 43%, arabinose to xylose ratios 0.61−0.92) is most probably due to the lower arabinose to xylose ratios of the former (0.22− 0.34), which are similar to those previously described for wheat bran derived AXOS. 5 Xylanases solubilize lowly substituted AX from the aleurone layer and nucellar epidermis, while the more complex AX in the outer pericarp are not degraded.…”

Section: ■ Resultsmentioning

confidence: 99%

In Vitro Fermentation of Arabinoxylan Oligosaccharides and Low Molecular Mass Arabinoxylans with Different Structural Properties from Wheat (Triticum aestivum L.) Bran and Psyllium (Plantago ovata Forsk) Seed Husk

Pollet

Craeyveld

Wiele

et al. 2012

J. Agric. Food Chem.

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Ball milling was used for producing complex arabinoxylan oligosaccharides (AXOS) and low molecular mass arabinoxylans (AX) from wheat bran, pericarp-enriched wheat bran, and psyllium seed husk. The arabinose to xylose ratio of the samples produced varied between 0.14 and 0.92, and their average degree of polymerization (avDP) ranged between 42 and 300. Their fermentation for 48 h in an in vitro system using human colon suspensions was compared to enzymatically produced wheat bran AXOS with an arabinose to xylose ratio of 0.22 and 0.34 and an avDP of 4 and 40, respectively. Degrees of AXOS fermentation ranged from 28% to 50% and were lower for the higher arabinose to xylose ratio and/or higher avDP materials. Arabinose to xylose ratios of the unfermented fractions exceeded those of their fermented counterparts, indicating that molecules less substituted with arabinose were preferably fermented. Xylanase, arabinofuranosidase, and xylosidase activities increased with incubation time. Enzyme activities in the samples containing psyllium seed husk AX or psyllium seed husk AXOS were generally higher than those in the wheat bran AXOS preparations. Fermentation gave rise to unbranched short-chain fatty acids. Concentrations of acetic, propionic, and butyric acids increased to 1.9-2.6, 1.9-2.8, and 1.3-2.0 times their initial values, respectively, after 24 h incubation. Results show that the human intestinal microbiota can at least partially use complex AXOS and low molecular mass AX. The tested materials are thus interesting physiologically active carbohydrates.

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“…During the heavy infestations pitted areas merge and form larger holes on the leaves; later such leaves wilt and this can lead to delay in plant growth and yield reduction (Popov and Nikolova 1958). Flea beetle larvae and adults also cause indirect damage by transmission of plant pathogens from infected cruciferous plants to healthy ones during feeding (Dillard et al 1998;Glits 2000;Ryden 1989Ryden , 1990Saharan et al 2005;Shelton and Hunter 1985;Stobbs et al 1998).…”

Section: Introductionmentioning

confidence: 99%

The seasonal activity of flea beetles in Bulgaria

et al. 2009

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Using allyl-isothiocyanate-baited traps, we recorded six species of Xea beetles in cabbage and horseradish crops in the region of SoWa, Bulgaria in 2006 and 2007. The most abundant species in the traps was Ph. cruciferae (92-96%) followed by Ph. vittula, Ph. undulata and Ph. nigripes. The overwintering adults of these species emerge before the beginning of April and are active to the end of May-beginning of June. Catches of adults of the new generation occurred from the end of June-beginning of July to the second half of October-beginning of November. In 2006, air temperature and humidity strongly inXuenced the catches of the Xea beetles. Investigations of the reproductive status of Weld collected females of Ph. cruciferae showed that this species develops one generation per year in the region. The results of this study can be used in integrated pest management approach to Xea beetles control.

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Degradation of rye arabinoxylans in the large intestine of pigs

Cited by 66 publications

References 23 publications

Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

In Vitro Fermentation of Arabinoxylan Oligosaccharides and Low Molecular Mass Arabinoxylans with Different Structural Properties from Wheat (Triticum aestivum L.) Bran and Psyllium (Plantago ovata Forsk) Seed Husk

The seasonal activity of flea beetles in Bulgaria

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