Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Wang, Zhen; Ma, Sen; Li, Li; Huang, Jihong

doi:10.3389/fnut.2022.982878

Cited by 5 publications

(3 citation statements)

References 25 publications

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“…The growth of microorganisms declined after reaching an optimal point. Previous studies (Yunilas et al 2019;Wang et al 2022;Baena et al 2022) emphasized that interactions among substrates, incubation periods, and the types and quantities of enzymes influence the degradation of crude fibers. The fermentation rate significantly affects enzymes produced in the medium (Pongsetkul et al 2022).…”

Section: Proximate Composition Of Fermented Rain Tree Seed Mealmentioning

confidence: 99%

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

ANWAR,

ZAINUDDIN,

DJAWAD

et al. 2023

Biodiversitas

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Abstract. Anwar A, Zainuddin, Djawad MI, Aslamyah S. 2023. Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality. Biodiversitas 24: 5863-5872. Rain tree (Samanea saman) seed meal is a source of protein; however, its utilization remains limited due to the presence of anti-nutrients, such as tannins acting as protein inhibitors, high crude fiber content, dissolved protein, and low digestibility of dry and organic matter. Fermentation using mixed microbes potentially enhances the nutritional value of rain tree seed meal. This study aims to improve the nutritional quality and reduce anti-nutritional factors in rain tree seed flour using mixed microbes at various doses and incubation times in vitro. Microbes utilized in this study include Bacillus sp., Saccharomyces cerevisiae, and Rhizopus sp. The study was designed using a Factorial Completely Randomized Design, using two factors, i.e., 3 doses of mixed microbes (0, 1.5, 3, and 4.5 mL/100 g rain tree seed meal) and 3 different incubation times (42, 72 and 96 hours). There were significant interactions between the microbe doses and incubation times. The treatment of 4.5 mL of mixed microbes/100 g rain tree seed meal and a 72 hours incubation time reduced substantially crude fiber content (59.60%) and crude fat (73.20%), coupled with an increase in crude protein content (11.62%), NFE (6.52%), dry matter digestibility (DMD) (36.78%), organic matter digestibility (OMD) (50.42%), and dissolved protein content (20.27%). Tannin content reduced significantly (37.72%) at the treatment of 4.5 mL of mixed microbes/100g rain tree seed meal with an incubation time of 96 hours. These findings suggest that rain tree seed meal, subjected to fermentation for 72 hours or more, improves nutritional quality, DMD, and OMD.

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Section: Proximate Composition Of Fermented Rain Tree Seed Mealmentioning

confidence: 99%

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

ANWAR,

ZAINUDDIN,

DJAWAD

et al. 2023

Biodiversitas

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“…The starch content in wholegrain flour (ST; %) was determined using a Total Starch Assay Kit (K-TSTA, Megazyme, Irishtown, Ireland) as reported in [31]. The amylose (AM; %) and amylopectin (AP; %) percentages in ST were determined using a Megazyme Amylose/Amylopectin Assay Kit (Megazyme Ltd., Bray, Ireland) following the procedures indicated by the manufacturer [32]. Accordingly, the AM to AP ratio (AM:AP) was calculated.…”

Section: Analysis Of Kernel and Doughmentioning

confidence: 99%

Effects of Pedoclimate and Agronomical Management on Yield and Quality of Common Wheat Varieties (Triticum aestivum L.) in Afghanistan

et al. 2023

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The lower common wheat productivity and quality are major constraints in Afghanistan. The objectives of this study were to (1) quantify the effect of soil and climatic parameters on the yield and quality of common wheat and (2) investigate the response of different wheat varieties to different N and P fertilization rates, to improve the yield and quality of common wheat. Three wheat varieties (DLN7, ZRDN, and KBL13), three phosphorus levels (PL) at 60, 90, and 120 kg P2O5 ha−1, and three nitrogen ratios (NP) at 1:1, 1.25:1, and 1.5:1, respectively, in four locations (L), were evaluated. The higher average grain yield (GY), straw yield (SY), and starch yield (STY) were obtained with DLN7, followed by KBL13 and ZRDN, for all locations. As PL increased, GY, SY, protein yield (PY), and STY significantly increased in all locations. The PL significantly affected protein content (PC), gluten content (GC), and dough strength (W). The NP significantly improved PC, GC, and PY. Starch (ST), STY, and amylopectin (AP) increased significantly with increasing PL. The amylose to AP ratio increased significantly with increasing NP ratios. The findings show that at NP1/PL120, GY, SY, ST, and AP improved significantly, while at NP1.5:1/PL120, PC and GC improved significantly.

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“…Furthermore, compared with the fermentation treatment of a single strain, the mixed treatments of two or more strains showed a synergistic effect and overcame their original defects. The mixed fermentation of LAB and SC has been applied to the fermentation of gluten and steamed bread [ 11 , 12 , 13 ]. Si et al [ 14 ] showed that mixed Cochliobolus kusanoi and Aspergillus puulaauensis fermentation significantly increased tea residue SDF compared with single bacteria fermentation, and showed a looser structure, lower crystallinity, and higher adsorption capacity in water, oil, and cholesterol molecules.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue

Zhang

Sun

et al. 2023

Molecules

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Soybean residue is a by-product of soybean product production that is wasted unreasonably at present. Accomplishing the efficient utilization of soybean residue can save resources. A composite microbial system was constructed using lactic acid bacteria (LAB) and Saccharomyces cerevisiae (SC), and modified soybean residue was prepared by solid fermentation. In order to explore the value of modified soybean residue as a food raw material, its physical and chemical properties, adsorption properties, and antioxidant properties were studied. The results showed that the soluble dietary fiber (SDF) yield of mixed fermentation (MF) increased significantly. Both groups of soybean residues had representative polysaccharide infrared absorption peaks, and MF showed a looser structure and lower crystallinity. In terms of the adsorption capacity index, MF also has a higher adsorption capacity for water molecules, oil molecules, and cholesterol molecules. In addition, the in vitro antioxidant capacity of MF was also significantly higher than that of unfermented soybean residue (UF). In conclusion, our study shows that mixed fermentation could increase SDF content and improve the functional properties of soybean residue. Modified soybean residue prepared by mixed fermentation is the ideal food raw material.

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Effect of wheat bran dietary fiber on structural properties and hydrolysis behavior of gluten after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae

Cited by 5 publications

References 25 publications

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

Effects of Pedoclimate and Agronomical Management on Yield and Quality of Common Wheat Varieties (Triticum aestivum L.) in Afghanistan

Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue

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