Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides

Valerie Van Craeyveld, Emmie Dornez, Ulla Holopainen, Emilia Selinheimo, Kaisa Poutanen, Jan A Delcour, Christophe M Courtin (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

23 Citations (Scopus)

Abstract

Wheat bran‐derived arabinoxylan‐oligosaccharides (AXOS) recently have been shown to potentially exert prebiotic effects. In this study, 15 bran samples obtained by milling different wheat cultivars were treated with xylanases from Hypocrea jecorina (XHJ), Aspergillus aculeatus (XAA), and Pseudoalteromonas haloplanktis (XPH) to assess the effect of bran source and xylanase properties on the AXOS yield and structure. The total arabinoxylan (AX) extraction yield was higher with XHJ (8.2–10.7%) and XAA (8.2–10.8%) than with XPH (6.9–9.5%). Irrespective of the enzyme, a significant negative correlation was observed between extraction yield and arabinose to xylose (A/X) ratio of bran AX (r = –0.7), but not between yield and bran AX level. The A/X ratio of the extracted material was 0.27–0.34 for all bran samples and all enzymes, which combined with yield data and microscopic analysis, indicated primary hydrolysis of aleurone and nucellar epidermis AX. The average degree of polymerization (avDP) of the extracted AX was very low for all enzymes (2–3), owing to the release of high levels of monomeric arabinose and xylose. The release of these monosaccharides could be ascribed to 1) the activity of wheat bran‐associated enzymes (arabinofuranosidases and xylosidases); 2) the hydrolytic properties of the xylanases themselves; and 3) the presence of xylosidases as contaminations in enzyme preparation, in that order of importance. Heat treatment of bran before xylanase treatment significantly decreased the levels of monomeric arabinose and xylose in the extract, without affecting the extraction yield, resulting in a higher avDP of 3–7, thus yielding true AXOS. Overall, for AXOS production, wheat cultivars with a low bran A/X ratio of the AX are preferable as starting materials, and inactivation of bran‐associated enzymes before incubation is desirable. The XHJ xylanase was the best enzyme for wheat bran‐derived AXOS production.
Original languageEnglish
Pages (from-to)283-291
Number of pages9
JournalCereal Chemistry
Volume87
Issue number4
DOIs
Publication statusPublished - Jul 2010
MoE publication typeA1 Journal article-refereed

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arabinoxylan
Dietary Fiber
bran
xylanases
wheat bran
Oligosaccharides
oligosaccharides
Arabinose
Xylose
arabinose
xylose
Hypocrea
Triticum
Trichoderma reesei
Enzymes
Pseudoalteromonas haloplanktis
Pseudoalteromonas
enzymes
wheat
Aspergillus aculeatus

Cite this

@article{2e7dbe6d57da4df382f63e08383130fd,
title = "Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides",
abstract = "Wheat bran‐derived arabinoxylan‐oligosaccharides (AXOS) recently have been shown to potentially exert prebiotic effects. In this study, 15 bran samples obtained by milling different wheat cultivars were treated with xylanases from Hypocrea jecorina (XHJ), Aspergillus aculeatus (XAA), and Pseudoalteromonas haloplanktis (XPH) to assess the effect of bran source and xylanase properties on the AXOS yield and structure. The total arabinoxylan (AX) extraction yield was higher with XHJ (8.2–10.7{\%}) and XAA (8.2–10.8{\%}) than with XPH (6.9–9.5{\%}). Irrespective of the enzyme, a significant negative correlation was observed between extraction yield and arabinose to xylose (A/X) ratio of bran AX (r = –0.7), but not between yield and bran AX level. The A/X ratio of the extracted material was 0.27–0.34 for all bran samples and all enzymes, which combined with yield data and microscopic analysis, indicated primary hydrolysis of aleurone and nucellar epidermis AX. The average degree of polymerization (avDP) of the extracted AX was very low for all enzymes (2–3), owing to the release of high levels of monomeric arabinose and xylose. The release of these monosaccharides could be ascribed to 1) the activity of wheat bran‐associated enzymes (arabinofuranosidases and xylosidases); 2) the hydrolytic properties of the xylanases themselves; and 3) the presence of xylosidases as contaminations in enzyme preparation, in that order of importance. Heat treatment of bran before xylanase treatment significantly decreased the levels of monomeric arabinose and xylose in the extract, without affecting the extraction yield, resulting in a higher avDP of 3–7, thus yielding true AXOS. Overall, for AXOS production, wheat cultivars with a low bran A/X ratio of the AX are preferable as starting materials, and inactivation of bran‐associated enzymes before incubation is desirable. The XHJ xylanase was the best enzyme for wheat bran‐derived AXOS production.",
author = "{Van Craeyveld}, Valerie and Emmie Dornez and Ulla Holopainen and Emilia Selinheimo and Kaisa Poutanen and Delcour, {Jan A} and Courtin, {Christophe M}",
year = "2010",
month = "7",
doi = "10.1094/CCHEM-87-4-0283",
language = "English",
volume = "87",
pages = "283--291",
journal = "Cereal Chemistry",
issn = "0009-0352",
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}

Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides. / Van Craeyveld, Valerie; Dornez, Emmie; Holopainen, Ulla; Selinheimo, Emilia; Poutanen, Kaisa; Delcour, Jan A; Courtin, Christophe M (Corresponding Author).

In: Cereal Chemistry, Vol. 87, No. 4, 07.2010, p. 283-291.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides

AU - Van Craeyveld, Valerie

AU - Dornez, Emmie

AU - Holopainen, Ulla

AU - Selinheimo, Emilia

AU - Poutanen, Kaisa

AU - Delcour, Jan A

AU - Courtin, Christophe M

PY - 2010/7

Y1 - 2010/7

N2 - Wheat bran‐derived arabinoxylan‐oligosaccharides (AXOS) recently have been shown to potentially exert prebiotic effects. In this study, 15 bran samples obtained by milling different wheat cultivars were treated with xylanases from Hypocrea jecorina (XHJ), Aspergillus aculeatus (XAA), and Pseudoalteromonas haloplanktis (XPH) to assess the effect of bran source and xylanase properties on the AXOS yield and structure. The total arabinoxylan (AX) extraction yield was higher with XHJ (8.2–10.7%) and XAA (8.2–10.8%) than with XPH (6.9–9.5%). Irrespective of the enzyme, a significant negative correlation was observed between extraction yield and arabinose to xylose (A/X) ratio of bran AX (r = –0.7), but not between yield and bran AX level. The A/X ratio of the extracted material was 0.27–0.34 for all bran samples and all enzymes, which combined with yield data and microscopic analysis, indicated primary hydrolysis of aleurone and nucellar epidermis AX. The average degree of polymerization (avDP) of the extracted AX was very low for all enzymes (2–3), owing to the release of high levels of monomeric arabinose and xylose. The release of these monosaccharides could be ascribed to 1) the activity of wheat bran‐associated enzymes (arabinofuranosidases and xylosidases); 2) the hydrolytic properties of the xylanases themselves; and 3) the presence of xylosidases as contaminations in enzyme preparation, in that order of importance. Heat treatment of bran before xylanase treatment significantly decreased the levels of monomeric arabinose and xylose in the extract, without affecting the extraction yield, resulting in a higher avDP of 3–7, thus yielding true AXOS. Overall, for AXOS production, wheat cultivars with a low bran A/X ratio of the AX are preferable as starting materials, and inactivation of bran‐associated enzymes before incubation is desirable. The XHJ xylanase was the best enzyme for wheat bran‐derived AXOS production.

AB - Wheat bran‐derived arabinoxylan‐oligosaccharides (AXOS) recently have been shown to potentially exert prebiotic effects. In this study, 15 bran samples obtained by milling different wheat cultivars were treated with xylanases from Hypocrea jecorina (XHJ), Aspergillus aculeatus (XAA), and Pseudoalteromonas haloplanktis (XPH) to assess the effect of bran source and xylanase properties on the AXOS yield and structure. The total arabinoxylan (AX) extraction yield was higher with XHJ (8.2–10.7%) and XAA (8.2–10.8%) than with XPH (6.9–9.5%). Irrespective of the enzyme, a significant negative correlation was observed between extraction yield and arabinose to xylose (A/X) ratio of bran AX (r = –0.7), but not between yield and bran AX level. The A/X ratio of the extracted material was 0.27–0.34 for all bran samples and all enzymes, which combined with yield data and microscopic analysis, indicated primary hydrolysis of aleurone and nucellar epidermis AX. The average degree of polymerization (avDP) of the extracted AX was very low for all enzymes (2–3), owing to the release of high levels of monomeric arabinose and xylose. The release of these monosaccharides could be ascribed to 1) the activity of wheat bran‐associated enzymes (arabinofuranosidases and xylosidases); 2) the hydrolytic properties of the xylanases themselves; and 3) the presence of xylosidases as contaminations in enzyme preparation, in that order of importance. Heat treatment of bran before xylanase treatment significantly decreased the levels of monomeric arabinose and xylose in the extract, without affecting the extraction yield, resulting in a higher avDP of 3–7, thus yielding true AXOS. Overall, for AXOS production, wheat cultivars with a low bran A/X ratio of the AX are preferable as starting materials, and inactivation of bran‐associated enzymes before incubation is desirable. The XHJ xylanase was the best enzyme for wheat bran‐derived AXOS production.

U2 - 10.1094/CCHEM-87-4-0283

DO - 10.1094/CCHEM-87-4-0283

M3 - Article

VL - 87

SP - 283

EP - 291

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

IS - 4

ER -