Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties

Song, Zhaolin; Li, Miaomiao; Du, Jinhua; Zhang, Kaili

doi:10.1016/j.fbio.2022.101780

Cited by 8 publications

(2 citation statements)

References 71 publications

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“…The procedure was modified from the method presented by Song, et al [ 24 ] to analyse the impact of polysaccharides from U. rigida on probiotic growth. Lactobacillus rhamnosus ATCC 53103 was used as the reference bacterial strain for the probiotics.…”

Section: Methodsmentioning

confidence: 99%

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Phomkaivon,

Pongponpai,

Kosawatpat

et al. 2024

Foods

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Ulva rigida green macroalgae contain a variety of polysaccharides. A recent study investigated the optimum concentration and yield of polysaccharide extraction from oven-dried U. rigida biomass using a water-soluble polysaccharide extraction method that adhered to safety standards. This study utilised complete factorial experiments to examine the effects of varying factors on polysaccharide extraction. Results showed a positive correlation between increased levels of all factors and higher polysaccharide extraction yield. This study also found that the main factors and their interaction had a significant impact on the extracted polysaccharides from U. rigida. The highest polysaccharide content and yield were 9.5 mg/mL and 189 mg/g, respectively. Water-soluble polysaccharides demonstrated the presence of reducing sugar (8 mg/g), phenolics (0.69 mg/g) and flavonoids (1.42 mg/g) and exhibited antioxidant properties. Results revealed that freeze-dried polysaccharide powders were primarily composed of the monosaccharide rhamnose. Preliminary results on the effect of these powders on probiotics demonstrated that supplementation of polysaccharides from U. rigida promoted viable Lactobacillus rhamnosus ATCC 53103 growth during cultivation. This discovery has the potential to revolutionise the human food industry and promote the development of functional ingredients for novel and future food products, with numerous applications in the nutraceutical and pharmaceutical industries.

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Section: Methodsmentioning

confidence: 99%

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Phomkaivon,

Pongponpai,

Kosawatpat

et al. 2024

Foods

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“…The content and molecular weight of non-starch carbohydrates in beer can be important for several beer quality parameters. These include the positive contribution of HMW arabinoxylan to the foam stability of beer (Evans et al 1999;Li and Du 2019;Song et al 2022). Moreover, the viscosity enhancing potential of arabinoxylan and β-glucan may contribute to the improved palate fullness of beer (Lyly et al 2003;Langenaeken et al 2020b).…”

mentioning

confidence: 99%

Filtration enzymes applied during mashing affect beer composition and viscosity

Michiels,

Debyser,

Courtin

et al. 2023

J. Inst. Brew.

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Why was the work done: Filtration enzymes that target the degradation of arabinoxylan and β-glucan are widely used in the brewing industry to improve wort and beer filtration. Although these enzymes have proven their effectiveness in improved lautering efficiency and beer filterability, the effect of varying dosage and type of enzyme preparations on beer composition and quality has not been described. How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan. What are the main findings: The structural features of arabinoxylan and β-glucan in beer were strongly influenced by the dosage and type of filtration enzyme. In general, the high-molecular weight (HMW) arabinoxylan and HMW β-glucan content, and total β-glucan content in beers decreased with increasing enzyme dosage, while the total arabinoxylan levels increased. The HMW arabinoxylan content was strongly related to beer viscosity. The use of filtration enzymes led to a decreased HMW arabinoxylan content and decreased beer viscosity, which could affect the palate fullness of beers. Overdosing filtration enzymes resulted in more ferulic acid, the precursor (in the presence of phenolic yeast) to the clove-like 4-vinyl guaiacol. Why is the work important: This work provides brewers with insight on how filtration enzymes affect beer composition and viscosity. It can help make an informed choice of the type of filtration enzyme and the dosage applied during mashing.

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Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body

Michiels,

Debyser,

De Sutter

et al. 2025

Food Hydrocolloids

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Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties

Cited by 8 publications

References 71 publications

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Extraction, Characterisation and Evaluation of Antioxidant and Probiotic Growth Potential of Water-Soluble Polysaccharides from Ulva rigida Macroalgae

Filtration enzymes applied during mashing affect beer composition and viscosity

Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body

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