Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains

Martín-García, Beatriz; Pasini, Federica; Verardo, Vito; Díaz‐de‐Cerio, Elixabet; Tylewicz, Urszula; Gómez-Caravaca, Ana María; Caboni, Maria

doi:10.3390/antiox8080282

Cited by 26 publications

(21 citation statements)

References 30 publications

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“…To complete the phenolics characterization, free proanthocyanidins were selectively extracted and quantified. Although their total content was lower than that found in a recent study on BSG (Martín-García et al, 2019), the amount of monomers resulted markedly higher than that previously found, most likely because this BSG contained maize, which was reported to have a high content of these forms (up to 43 g/kg) (Chen et al, 2017). Combined bioprocessing caused a relevant degradation of the polymeric forms of proanthocyanidins, although monomeric forms did not increase, suggesting a rapid degradation after their release.…”

Section: Discussioncontrasting

confidence: 74%

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Verni

Pontonio

Krona³

et al. 2020

Front. Microbiol.

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Brewers' spent grain (BSG) is the major by-product of the brewing industry which remain largely unutilized despite its nutritional quality. In this study, the effects of fermentation on BSG antioxidant potential were analyzed. A biotechnological protocol including the use of xylanase followed by fermentation with Lactiplantibacillus plantarum (Lactobacillus plantarum) PU1, PRO17, and H46 was used. Bioprocessed BSG exhibited enhanced antioxidant potential, characterized by high radical scavenging activity, long-term inhibition of linoleic acid oxidation and protective effect toward oxidative stress on human keratinocytes NCTC 2544. Immunolabelling and confocal laser microscopy showed that xylanase caused an extensive cell wall arabinoxylan disruption, contributing to the release of bound phenols molecules, thus available to further conversion through lactic acid bacteria metabolism. To clarify the role of fermentation on the antioxidant BSG potential, phenols were selectively extracted and characterized through HPLC-MS techniques. Novel antioxidant peptides were purified and identified in the most active bioprocessed BSG.

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Section: Discussioncontrasting

confidence: 74%

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Verni

Pontonio

Krona³

et al. 2020

Front. Microbiol.

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“…p-CA has been reported in levels of 2 to 3 fold lower than FA [56], in close range to FA [41,59] and sometimes only traces were observed [60]. Catechin, the most common flavonoid reported in BSG, can be extracted by using organic solvents without the need of saponification, and its content is reported to be below 10 mg/g BSG dw [49,61], which are in similar levels in this study. The remaining phenolic acids (caffeic acid, 4-hydroxybenzoic acid and protocatechuic acid) were mostly reported in literature at very low levels compared to FA or p-CA [54,62].…”

Section: Uplc-ms/ms Quantification Of Bsg Free and Bound Polyphenolssupporting

confidence: 84%

Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain

Birsan

Wilde

Waldron

et al. 2021

Foods

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Cholinesterases, involved in acetylcholine catabolism in the central and peripheral nervous system, have been strongly linked with neurodegenerative diseases. Current therapeutic approaches using synthetic drugs present several side effects. Hence, there is an increasing research interest in naturally-occurring dietary polyphenols, which are also considered efficacious. Food processing by-products such as brewer’s spent grain (BSG) would be a potential bio-source of polyphenols. In this study, polyphenol-rich BSG extracts using 60% acetone and 0.75% NaOH solutions were generated, which were further subjected to liquid–liquid partitioning using various organic solvents. The water-partitioned fractions of the saponified extracts had the highest total polyphenol content (6.2 ± 2.8mgGAE/g dw) as determined by Folin–Ciocalteu reagent, while the LC-MS/MS showed ethyl acetate fraction with the highest phenolics (2.9 ± 0.3mg/g BSG dw). The best inhibitions of acetyl- (37.9 ± 2.9%) and butyryl- (53.6 ± 7.7%) cholinesterases were shown by the diethyl ether fraction of the saponified extract. This fraction contained the highest sum of quantified phenolics (99 ± 21.2µg/mg of extract), and with significant (p < 0.01) inhibitory contribution of decarboxylated-diferulic acid. Amongst the standards, caffeic acid presented the highest inhibition for both cholinesterases, 25.5 ± 0.2% for acetyl- and 52.3 ± 0.8% for butyryl-cholinesterase, respectively, whilst the blends insignificantly inhibited both cholinesterases. The results showed that polyphenol-rich BSG fractions have potentials as natural anti-cholinesterase agents.

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“…In this context, BSG provides numerous compounds that can serve as the basis to produce functional food and feed (Bonifácio-Lopes et al 2019;Skendi et al 2018). Thus, the use of BSG as a substrate for microbial growth to produce single cell proteins, to enhance its techno-functional properties, and to increase its commercial value has been proposed (Connolly et al 2019;He et al 2019;Ibbett et al 2019;Luft et al 2019;Marson et al 2019;Martín-García et al 2019;Shen et al 2019).…”

Section: Brewers' Spent Grain In Human and Animal Dietsmentioning

confidence: 99%

The role of microorganisms on biotransformation of brewers’ spent grain

Bianco

Budroni

Zara

et al. 2020

Appl Microbiol Biotechnol

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Brewers’ spent grain (BSG) is the most abundant by-product of brewing. Due to its microbiological instability and high perishability, fresh BSG is currently disposed of as low-cost cattle feed. However, BSG is an appealing source of nutrients to obtain products with high added value through microbial-based transformation. As such, BSG could become a potential source of income for the brewery itself. While recent studies have covered the relevance of BSG chemical composition in detail, this review aims to underline the importance of microorganisms from the stabilization/contamination of fresh BSG to its biotechnological exploitation. Indeed, the evaluation of BSG-associated microorganisms, which include yeast, fungi, and bacteria, can allow their safe use and the best methods for their exploitation. This bibliographical examination is particularly focused on the role of microorganisms in BSG exploitation to (1) produce enzymes and metabolites of industrial interest, (2) supplement human and animal diets, and (3) improve soil fertility. Emerging safety issues in the use of BSG as a food and feed additive is also considered, particularly considering the presence of mycotoxins. Key points • Microorganisms are used to enhance brewers’ spent grain nutritional value. • Knowledge of brewers’ spent grain microbiota allows the reduction of health risks.

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Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains

Cited by 26 publications

References 30 publications

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Anticholinesterase Activities of Different Solvent Extracts of Brewer’s Spent Grain

The role of microorganisms on biotransformation of brewers’ spent grain

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