Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

Damen, Bram; Pollet, Annick; Dornez, Emmie; Broekaert, Willem F.; Haesendonck, Ingrid Van; Trogh, Isabel; Arnaut, Filip; Delcour, Jan A.; Courtin, Christophe M.

doi:10.1016/j.foodchem.2011.08.043

Cited by 65 publications

(44 citation statements)

References 36 publications

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“…Replacing glucose with XOS hydrolyzates inhibited the production of branched SCFA, which suggested that protein fermentation was suppressed. 6 Unlike B. subtilis, the fermentation of L. brevis on XOS, FOS, and glucose did not give rise to any branched USCFA. Higher USCFA amounts, especially for butyrate, were obtained during the fermentation of XOS by the broiler cecum than with complete AX, which indicated that the low molecular mass and reduced substitution of the XOS structure were preferred.…”

Section: ■ Discussionmentioning

confidence: 93%

“…Our data clearly show that xylanase significantly reduced the viscosity of chyme in the jejunum of broilers, and the extra addition of ABF, but not FAE, further improved the effect. The result may stem from the fact that FAE specifically targets the ferulic acid ester bond that is a key structure for WU-AX, 6 which did not affect the viscosity of chyme in the gut.…”

Section: ■ Discussionmentioning

confidence: 99%

“…6 For most cereals, the main substitution structure is the L-arabinose monomer. 7 Arabinoxylan can be divided into waterextractable (WE-AX) and water-unextractable (WU-AX) fractions.…”

Section: ■ Introductionmentioning

confidence: 99%

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Combination of Xylanase and Debranching Enzymes Specific to Wheat Arabinoxylan Improve the Growth Performance and Gut Health of Broilers

Lei

Shao

Yin

et al. 2016

J. Agric. Food Chem.

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Arabinoxylan (AX) is the major antinutritional factor of wheat. This study evaluated the synergistic effects of xylanase and debranching enzymes (arabinofuranosidase [ABF] and feruloyl esterase [FAE]) on AX. During in vitro tests, the addition of ABF or FAE accelerated the hydrolysis of water-soluble AX (WE-AX) and water-insoluble AX (WU-AX) and produced more xylan oligosaccharides (XOS) than xylanase alone. XOS obtained from WE-AX stimulated greater proliferation of Lactobacillus brevis and Bacillus subtilis than did fructo-oligosaccharides (FOS) and glucose. During in vivo trials, xylanase increased the average daily growth (ADG), decreased the feed-conversion ratio (FCR), and reduced the digesta viscosity of jejunum and intestinal lesions of broilers fed a wheat-based diet on day 36. ABF or FAE additions further improved these effects. Broilers fed a combination of xylanase, ABF, and FAE exhibited the best growth. In conclusion, the synergistic effects among xylanase, ABF, and FAE increased AX degradation, which improve the growth performance and gut health of broilers.

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Section: ■ Discussionmentioning

confidence: 93%

Section: ■ Discussionmentioning

confidence: 99%

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Combination of Xylanase and Debranching Enzymes Specific to Wheat Arabinoxylan Improve the Growth Performance and Gut Health of Broilers

Lei

Shao

Yin

et al. 2016

J. Agric. Food Chem.

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“…Regarding baked goods, the use of enzymes to obtain dietary fiber enriched bread [102,165], for the development of gluten free products [145], to obtain products with increased contents of arabinoxylan oligosaccharides with prebiotic potential [165], has been reported.…”

Section: Future Trendsmentioning

confidence: 99%

Enzymes in Bakery: Current and Future Trends

Miguel¹,

Martins-Meyer²,

Figueiredo³

et al. 2013

Food Industry

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“…Three mesophilic xylanases originating from B. subtilis, A. niger and Hypocrea jecorina, and one thermophilic xylanase from H. jecorina (HjXynA), have been used in different concentrations. Among these, HjXynA treated rye or wheat bran fortified breads yielded good a quality of AXOS (above 2.0%) with an average degree of polymerisation of 26 and 19, respectively (Damen et al, 2012).…”

Section: Arabinoxylo-oligosaccharidesmentioning

confidence: 99%

Biotechnological approaches for the production of prebiotics and their potential applications

Panesar

Kumari

Panesar

2012

Critical Reviews in Biotechnology

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Worldwide interest in prebiotics have been increasing extensively both as food ingredients and pharmacological supplements, since they have beneficial properties for human health. Prebiotics not only stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut but also increase the resistance towards pathogens. In addition to this, they also act as dietary fiber, an energy source for intestinal cells after converting to short-chain fatty acids, a stimulator of immune systems, sugar replacer etc. Moreover, due to heat resistant properties, they are able to maintain their intact form during the baking process and allow them to be incorporated into every day food products. Thus, they can be interesting and useful ingredients in the development of novel functional foods. This review provides comprehensive information about the different biotechnological techniques employed in the production of prebiotics and their potential applications in different areas.

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Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

Cited by 65 publications

References 36 publications

Combination of Xylanase and Debranching Enzymes Specific to Wheat Arabinoxylan Improve the Growth Performance and Gut Health of Broilers

Combination of Xylanase and Debranching Enzymes Specific to Wheat Arabinoxylan Improve the Growth Performance and Gut Health of Broilers

Enzymes in Bakery: Current and Future Trends

Biotechnological approaches for the production of prebiotics and their potential applications

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