Feruloylated oligosaccharides-emerging natural oligosaccharides for human health: Production, structural characterization, bioactive potential, and functional food applications

Singh, Akanksha; Eligar, Sachin M.

doi:10.1016/b978-0-12-824369-5.00010-5

Cited by 3 publications

(3 citation statements)

References 157 publications

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“…Arabinoxylan (AX) and mixed linked β-glucan make up around 70% and 20%, respectively, of the total dietary fiber composition. Thus, AX contains four structural components: non-substituted, mono and di-substituted Xyl, and O-2 or O-3 [30]. The O-5 position of arabinose residues can be used to esterify ferulic acid.…”

Section: Dietary Fibres Contents In Whole Grainsmentioning

confidence: 99%

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Khan,

Gul,

Rashid

et al. 2024

Preprint

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Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. Overproduction of pro-inflammatory cytokines, including TNF-α and IL-1b, can lead to several diseases eg.,, cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fibres and phenolic acids that have inverse association with the risk of inflammation. The dietary fibres and phenolic acids composition of whole grains is very distinct over different grains. Whole grains (cereals and pseudo-cereals) are rich in both dietary fibres e.g., arabinoxylan, β-glucan and phenolic acids e.g., hydroxycinnamic acids, hydroxybenzoic acids, which are predominantly present in the bran layer. Although the biological mechanisms underlying widely reported association between whole grains consumption and a lower risk diseases are not fully understood. The modulatory effects of whole grains on inflammation also likely to be influenced by several mechanisms, including the effect of dietary fibres and phenolic acids, while some of these effects are direct, others involve gut microbiota, which transform important bioactive substances into more useful metabolites that moderate inflammatory signaling pathway. Thus, the aim of this review is two folded: first is to discuss the types of dietary fibres and phenolic acids commonly found in cereals and pseudo-cereals, and their health benefits observed in animal and human studies. Second, we review existing literature on the linkage between consumption of whole grains and markers of subclinical inflammation, the role of dietary fibres, phenolic acids, and gut microbiota on the anti-inflammatory activity of whole grains intake. Altogether, scientific data on the ant-inflammatory properties of whole grains are encouraging, further researches are needed to cover the gap between the emerging sciences of whole grains dietary fibres, phenolic acids and inflammation.

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Section: Dietary Fibres Contents In Whole Grainsmentioning

confidence: 99%

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Khan,

Gul,

Rashid

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…About 70% of the total dietary fiber composition is made up of arabinoxylan (AX) and 20% is made up of mixed linked β-glucan. Consequently, AX is made up of four structural components: non-substituted, mono-and di-substituted Xyl, and O-2 or O-3 [30]. The O-5 position of arabinose residues can be used to esterify ferulic acid.…”

Section: Dietary Fibermentioning

confidence: 99%

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

Khan,

Gul,

Rashid

et al. 2024

Nutrients

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Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.

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“…FOs can be obtained from rice bran by enzymatic hydrolysis or fermentation [5]. FOs is a sugar ester with both FA and oligosaccharide functions, which has antioxidant, blood glucose lowering, intestinal microorganism regulating, cholesterol lowering and immune improving ability, so it has wide application prospects in the fields of food and medicine [6,7].…”

Section: Introductionmentioning

confidence: 99%

Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus

Chi,

Kang,

Liu

et al. 2024

Fermentation

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The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran with Hypsizigus marmoreus and purified fermentation broth with macroporous resins. We took feruloyl oligosaccharides (FOs) concentration as the measure index, and the results showed that the maximum concentration of FOs was 0.72 mmol/L on the 6th day of rice bran fermentation. We took D101 macroporous resin as adsorption resin for rice bran fermentation broth, and the result showed that FOs concentration reached 2.38 mmol/L with the optimal purification process at pH 4.5, temperature 29 °C, ethanol concentration 55%, sample flow rate 1.5 mL/min, sample concentration 1.7 mL/min and elution flow rate 2.0 mmol/L. Secondly, the characters of rice bran fermentation broth were identified by high-performance liquid chromatography (HPLC) and Fourier-transform infrared spectroscopy (FTIR). These methods showed the presence of ferulic acid (FA), arabinose, xylose and glucose in rice bran fermentation broth. Finally, the in vitro antioxidant activities of rice bran fermentation broth were tested and the result showed that fermentation broth had good antioxidant activities and significantly improved after purification.

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Feruloylated oligosaccharides-emerging natural oligosaccharides for human health: Production, structural characterization, bioactive potential, and functional food applications

Cited by 3 publications

References 157 publications

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Composition of Whole Grains Dietary Fibres and Phenolic; and Its Impact on Markers of Inflammation; Role of Gut Microbiota

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus

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