Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

Snelders, Jeroen; Dornez, Emmie; Delcour, Jan A.; Courtin, Christophe M.

doi:10.1021/jf502315g

Cited by 23 publications

(18 citation statements)

References 40 publications

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“…These results are in agreement with other studies that reported that cell wall polysaccharides in wheat bran are formed mainly by arabinogalactan. [26,27]…”

Section: Resultsmentioning

confidence: 99%

Polysaccharide from wheat bran induces cytokine expression via the toll-like receptor 4-mediated p38 MAPK signaling pathway and prevents cyclophosphamide-induced immunosuppression in mice

Shen

Wang

You

et al. 2017

Food & Nutrition Research

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Wheat bran-derived polysaccharides have attracted particular attention due to their immunomodulatory effects. However, the molecular mechanisms underlying their functions are poorly understood. The current study was designed to examine the effect of wheat bran polysaccharide (WBP) on RAW 264.7 cells and the underlying signaling pathways, which have not been explored. In addition, we also investigated the immuno-enhancement effects of WBP on cyclophosphamide (CTX)-induced immunosuppression in mice. WBP significantly increased the concentrations of intracellular nitric oxide (NO) and cytokines such as prostaglandin E2 (PGE2) and tumor necrosis factor-α (TNF-α) in RAW 264.7 cells. The result of RT-PCR analysis indicated that WBP also enhanced inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and TNF-α expression. Further analyses demonstrated that WBP rapidly activated phosphorylated p38 mitogen-activated protein kinase (MAPK) and the transcriptional activities of activator protein-1 (AP-1) and nuclear factor (NF)-κB via toll-like receptor 4 (TLR4). Furthermore, in vivo experiments revealed that WBP increased the spleen and thymus indices significantly, and markedly promoted the production of the serum cytokines IL-2 and IFN-γ in CTX-induced immunosuppressed mice. Taken together, these results suggest that WBP can improve immunity by enhancing immune function, and could be explored as a potential immunomodulatory agent in functional food.

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“…These results are in agreement with other studies that reported that cell wall polysaccharides in wheat bran are formed mainly by arabinogalactan. [26,27]…”

Section: Resultsmentioning

confidence: 99%

Polysaccharide from wheat bran induces cytokine expression via the toll-like receptor 4-mediated p38 MAPK signaling pathway and prevents cyclophosphamide-induced immunosuppression in mice

Shen

Wang

You

et al. 2017

Food & Nutrition Research

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“…As a consequence, the amount of SDS extractable proteins increases [145][146][147]. Snelders et al [148] observed an increased level of SDS-extractable high molecular weight polymeric gluten after the addition of FA. The addition of arabinoxylanoligosaccharides (AXOS) containing an equivalent amount of FA (2 to 18 g/kg flour) had the same effect.…”

Section: Influence Of Interactions Between Pas and Proteins On Dough And Bread Propertiesmentioning

confidence: 99%

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Schefer

Oest

Rohn

2021

Foods

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The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

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“…[9] In bread preparation, addition of FOs increases dough extensibility and decreases resistance to extension, resulting in unmanageable dough. [10] Previous studies indicated that trace amounts of free ferulic acid released from wheat bran during heat treatment influenced the flavour of bread and crackers. [11,12] Watersoluble FOs may release more free ferulic acid than wheat bran, but whether this new type of functional ingredient influences the formation of flavours during the Maillard reaction is unknown.…”

Section: Introductionmentioning

confidence: 99%

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Zhao

Yao

2017

International Journal of Food Properties

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Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution. ARTICLE HISTORY

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Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

Cited by 23 publications

References 40 publications

Polysaccharide from wheat bran induces cytokine expression via the toll-like receptor 4-mediated p38 MAPK signaling pathway and prevents cyclophosphamide-induced immunosuppression in mice

Polysaccharide from wheat bran induces cytokine expression via the toll-like receptor 4-mediated p38 MAPK signaling pathway and prevents cyclophosphamide-induced immunosuppression in mice

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

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