GH11 xylanase increases prebiotic oligosaccharides from wheat bran favouring butyrate-producing bacteria in vitro

Ravn, Jonas Laukkonen; Thøgersen, Juliane Charlotte; Eklöf, Jens M.; Pettersson, Dan; Ducatelle, Richard; Immerseel, Filip Van; Pedersen, Ninfa Rangel

doi:10.1016/j.anifeedsci.2017.02.011

Cited by 34 publications

(22 citation statements)

References 43 publications

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“…Thus, it seems plausible that the use of such enzymes does lead to the degradation of endosperm cell walls, hence enhancing diet digestibility by enabling endogenous proteases and amylases more rapid access to the previously encapsulated protein and starch. In vitro incubation of feed raw materials with the relevant enzymes has shown such destruction of the cell walls taking place (Ravn et al 2017), albeit to a lesser extent than seen in vivo, but nevertheless this does seem to support the concept as a working hypothesis. As a consequence, there has been a considerable drive to look for combinations of enzymes which more rapidly and completely degrade the complex structure of the endosperm cell walls.…”

Section: Cell Wall Hypothesismentioning

confidence: 92%

“…However, scrutiny of the in vitro work available reveals that whenever commercial doses of feed enzymes were used in the simulation, there was negligible destruction of cell walls (Morgan et al 1995;Tervila-Wilo et al 1996), whereas those in vitro studies where cell wall degradation was noted used dosages that were 10-15 (Tervila-Wilo et al 1996;Parkkonen et al 1997), 25 (Le et al 2013) and up 50 (Ravn et al 2017) times higher than that used commercially. Moreover, the in vivo data have shown destruction of cell walls as early as the jejunum (Bedford and Autio 1996) which questions the validity of the long incubation times often employed in vitro.…”

Section: Cell Wall Hypothesismentioning

confidence: 99%

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The evolution and application of enzymes in the animal feed industry: the role of data interpretation

Bedford

2018

British Poultry Science

137

116

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1. Enzymes have been used commercially for nearly 40 years and save significant costs through sparing of expensive nutrients but the mechanism by which this is achieved is still debated. 2. The research focused on non-starch polysaccharidase (NSPase) enzymes is used as an example of where greater progress could have been made if the details of the work had been described more fully and the analysis of the data generated had been broader in scope and more critical. 3. Lack of standardisation of the details presented in the materials and methods has been identified as a significant barrier to meaningful retrospective analysis and thus limits advances in the understanding of the mode of action of these enzymes. 4. The identity of the enzyme employed and its activity is often lacking, and more importantly the purity is rarely disclosed. Contaminant activities which are neither listed nor assayed could play a significant role in the responses observed. 5. The dose optimum of most enzymes is often considerably higher than that employed in most studies. Thus studies claiming synergy between two 'activities' should ensure that the response is not related to each enzyme simply augmenting the dose of just one activity in the finished feed. This is a common problem, and coupled with the lack of factorial experiments to justify the presence of each enzyme in a multi-enzyme product, it is not surprising that there is still debate as to whether single or multi-enzymes are best suited poultry rations. 6. The three proposed mechanisms for NSPases (viscosity, cell wall and prebiotic) are discussed, and along with their strengths and weaknesses it is suggested that a re-evaluation of each is needed. Viscosity may have to be re-evaluated as being a function not only of the cereal being fed, but of the age of the animal as well. The cell wall theory as described is poorly modelled in vitro and hence the validity of these data is questioned. The prebiotic theory may need significant modification as it appears that the quantities of oligomers produced are insufficient to generate the additional volatile fatty acids (VFA)'s reported. It is likely that all three mechanisms play a role in the responses observed, but the prebiotic mechanism probably plays by far the most important part in low viscosity diets. 7. Future research would be improved if it considered all potential mechanisms when designing a trial. Significant failings are apparent as a result of adherence to tenets in explanation of the results. Most importantly, it should be emphasised that a hypothesis is there to be tested, not defended.

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Section: Cell Wall Hypothesismentioning

confidence: 92%

Section: Cell Wall Hypothesismentioning

confidence: 99%

The evolution and application of enzymes in the animal feed industry: the role of data interpretation

Bedford

2018

British Poultry Science

137

116

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“…in vitro [ 67 ]. According to Ravn et al [ 68 ], oligosaccharides from wheat bran can promote butyrate production by the butyrate-producing bacterial genera Faecalibacterium and Intestinimonas . Moreover, dietary fibers in diets can modulate the abundance and activity of butyrate-producing bacteria in the large intestine [ 69 ].…”

Section: Production Of Short-chain Fatty Acids During Intestinal Fmentioning

confidence: 99%

Beneficial Effect of Intestinal Fermentation of Natural Polysaccharides

et al. 2018

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With the rapid development of modern society, many chronic diseases are increasing including diabetes, obesity, cardiovascular diseases, etc., which further cause an increased death rate worldwide. A high caloric diet with reduced natural polysaccharides, typically indigestible polysaccharides, is considered a health risk factor. With solid evidence accumulating that indigestible polysaccharides can effectively prevent and/or ameliorate symptoms of many chronic diseases, we give a narrative review of many natural polysaccharides extracted from various food resources which mainly contribute their health beneficial functions via intestinal fermentation.

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“…There is a great interest in finding prebiotic‐rich food matrices like wheat bran which is a byproduct during flour production and has been successfully used as an immobilization support for the production of probiotic dairy products (Terpou, Bekatorou, Kanellaki, Koutinas, & Nigam, ; Terpou et al., , ). More specifically, wheat bran contains xylo‐oligosaccharides (XOS) which can significantly enhance human immune system by enhancing the growth of probiotic bacteria (Gullón et al., ; Mäkeläinen, Saarinen, Stowell, Rautonen, & Ouwehand, ; Ravn et al., ; Sapirstein, ). The latest reports confirm the effectiveness of immobilization on viability of lactic acid bacteria for the production of probiotic dairy products (Bosnea et al., ; Schoina et al., ; Terpou et al., ).…”

Section: Introductionmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.

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GH11 xylanase increases prebiotic oligosaccharides from wheat bran favouring butyrate-producing bacteria in vitro

Cited by 34 publications

References 43 publications

The evolution and application of enzymes in the animal feed industry: the role of data interpretation

The evolution and application of enzymes in the animal feed industry: the role of data interpretation

Beneficial Effect of Intestinal Fermentation of Natural Polysaccharides

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

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