Production and in vitro fermentation of soluble, non-digestible, feruloylated oligo- and polysaccharides from maize and wheat brans.
Production and in vitro fermentation of soluble, non-digestible, feruloylated oligo- and polysaccharides from maize and wheat brans.
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DOI：
10.1021/jf404305y
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发表时间：
2014-01
影响因子：
6.1
通讯作者：
Junyi Yang;María X. Maldonado-Gomez;R. Hutkins;D. Rose
中科院分区：
文献类型：
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作者：
Junyi Yang;María X. Maldonado-Gomez;R. Hutkins;D. Rose
谷物麸皮的高压水热处理导致细胞壁破碎，释放可溶性、不可消化的阿魏酸化寡糖和多糖（FOPS），这可能有益于肠道健康。本研究的目的是（1）确定从玉米麸皮和小麦麸皮生产FOPS的处理温度和（2）确定从玉米麸皮和小麦麸皮部分纯化的FOPS的发酵性质。通过在高压搅拌反应器中加热麸皮和水（10%，w/v）直到浆料达到160-200 ℃（以10 ℃为增量）来生产FOPS。对于玉米麸皮，190 °C的最终温度和对于小麦麸皮，200 °C的最终温度导致FOPS的最高释放（分别为起始非淀粉多糖的49%和50%）。用离子交换和透析进行部分纯化，得到分别含有63和57%总碳水化合物以及49和30% FOPS的最终产物（其它碳水化合物为淀粉）。在体外消化（以去除淀粉）后，体外发酵显示小麦FOPS比玉米FOPS更生物遗传。然而，玉米FOPS导致短链脂肪酸（SCFA）的持续产生，导致在发酵结束时最高的SCFA和丁酸盐产量。玉米FOPS的抗氧化活性显著高于小麦FOPS。该研究确定了从玉米麸皮和小麦麸皮生产FOPS的方法，并表明，考虑到总体有益效果，与小麦麸皮相比，来自玉米麸皮的FOPS可能对肠道健康表现出增强的益处。
High-pressure hydrothermal treatment of cereal bran results in fragmentation of the cell wall, releasing soluble, non-digestible, feruloylated oligo- and polysaccharides (FOPS), which may be beneficial to gut health. The objectives of this study were to (1) determine treatment temperatures for production of FOPS from maize bran and wheat bran and (2) determine the fermentation properties of partially purified FOPS from maize bran and wheat bran. FOPS were produced by heating bran and water (10%, w/v) in a high-pressure stirred reactor until the slurry reached 160-200 °C (in 10 °C increments). Final temperatures of 190 °C for maize bran and 200 °C for wheat bran resulted in the highest release of FOPS (49 and 50% of starting non-starch polysaccharide, respectively). Partial purification with ion exchange and dialysis resulted in a final product containing 63 and 57% total carbohydrate and 49 and 30% FOPS, respectively (other carbohydrate was starch). Following in vitro digestion (to remove starch), in vitro fermentation revealed that wheat FOPS were more bifidogenic than maize FOPS. However, maize FOPS led to continual production of short-chain fatty acid (SCFA), resulting in the highest SCFA and butyrate production at the end of the fermentation. In addition, maize FOPS showed significantly higher antioxidant activity than wheat FOPS. This study identified a process to produce FOPS from maize bran and wheat bran and showed that, considering the overall beneficial effects, FOPS from maize bran may exhibit enhanced benefits on gut health compared to those of wheat bran.