Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus(p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then,an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine(increased by 12 folds) and methionine(increased by 10 folds).

Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives

Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.

Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase(Gox)and pentosanase(Pn)enzyme innovation

Germination,a powerful biofortification technique,holds immense potential in bolstering the micronutrient profile of essential staple grains,thereby paving the way for optimal nutritional enhancement.The primary goal of this study was to improve the technological functionality of germinated wheat flour by incorporating pentosanase(Pn)and glucose oxidase(Gox)enzymes,with particular emphasis on the evolutionary changes in its components.The inclusion of Gox did not produce any substantial impact on the volumetric characteristics of the steamed bread.The incorporation of Pn and Gox has been seen to enhance the overall excellence of steamed bread by optimizing loaf volume and textural characteristics while also improving the thermal stability of the dough.The existence of two endothermic peaks could be attributed to bound water or alterations in the granules within the starch crystallization region.Adding Pn and Gox reduced and increased the formation and stability time of the dough,respectively.A certain ratio was employed to assess alternations in the crystallinity of starch granules over a limited range.After steaming,a significant decrease in IR1047/1022 was observed,indicating that the elevated temperature partially disrupted the internal starch crystal structure,leading to a gelatinization reaction with water.The ratio of tensile resistance(R)and elongation(E)of dough increased significantly compared to the control.The results obtained from this study indicate that the simultaneous inclusion of enzymes(Pn+Gox)holds significant promise for expanding the technological functionality of germinated wheat flour dough and improving the quality attributes of steamed bread.