Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.

Peter Immerzeel; Peter Falck; Mats Galbe; Patrick Adlercreutz; Eva Nordberg Karlsson; Henrik Stålbrand

doi:10.1016/j.lwt.2013.12.013

Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.

Peter Immerzeel, Peter Falck, Mats Galbe, Patrick Adlercreutz, Eva Nordberg Karlsson, Henrik Stålbrand

Research output: Contribution to journal › Article › peer-review

Abstract

Xylan was extracted from wheat bran after heat pretreatment in water using either an autoclave or a microwave oven. Xylooligosaccharides (XOS) were produced from the xylan using the thermostable xylanase RmXyn10A and the potential prebiotic properties of XOS were studied in vitro with different human gut bacteria: Lactobacillus brevis (DSMZ 1269), Bifidobacterium adolescentis (ATCC 15703) and two strains of recently isolated lactic acid bacteria from the species pair Weissella cibaria/confusa. The highest yield of (arabino)xylan with the heat pretreatment was obtained at 185 degrees C for 10 min. Higher temperature led to fewer arabinose substitutions present on the backbone which in turn resulted in a slightly more efficient enzymatic hydrolysis by RmXyn10A. Using the produced XOS hydrolysate as carbon source, xylobiose uptake was confirmed for all bacterial species studied while xylotriose uptake could be confirmed for B. adolescentis and the Weissella strains. The negative control strain Escherichia coli (BL 21) did not use XOS as a carbon source. L brevis, B. adolescentis and the Weissella spp. all showed growth on XOS, verified by increases in cell density, lactic acid and acetic acid production after 48 h incubation. Corresponding increases were not found using the non-hydrolysed xylan as carbon source. (C) 2013 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	321-327
Journal	LWT - Food Science and Technology
Volume	56
Issue number	2
DOIs	https://doi.org/10.1016/j.lwt.2013.12.013
Publication status	Published - 2014

Subject classification (UKÄ)

Biological Sciences
Chemical Engineering
Industrial Biotechnology

Free keywords

Wheat bran
Xylan
Xylanase
Lactic acid bacteria
Weissella

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10.1016/j.lwt.2013.12.013

AFC: ANTIDIABETIC FOOD CENTRE
Adlercreutz, P. (PI), Ahrén, I. L. (PI), Ahrné, S. (Researcher), Alhamimi, S. (Research student), Andersson, K. E. (Researcher), Andersson, K. E. (Research student), Månberger, A. (Researcher), Axling, U. (Researcher), Axling, U. (Research student), Bergenståhl, B. (Researcher), Berger, K. (PI), Björck, I. (PI), Bränning, C. (Research student), Bäckhed, F. (PI), Zanzer, Y. C. (Research student), Danielsson, A. (PI), Danielsson, B. (Research assistant), Degerman, E. (PI), Dejmek, P. (Researcher), Dey, E. (PI), Dougkas, A. (Researcher), Ekström, L. (Research student), Eliasson, A.-C. (PI), Fahlgren, C. (Research engineer), Falck, P. (PI), Falck, P. (Research student), Ghaffarzadegan, T. (Research student), Granfeldt, Y. (Researcher), Grey, C. (Researcher), Gunnerud, U. (Research student), Håkansson, Å. (Researcher), Håkansson, Å. (Research student), Hållenius, F. (Researcher), Hållenius, F. (PI), Haskå, L. (PI), Haskå, L. (Research student), Heimann, E. (Research student), Hellstrand, P. (Researcher), Heyman, L. (Research student), Holm Wallenberg, C. (PI), Holmén-Pålbrink, A.-K. (Research assistant), Holst, O. (Researcher), Immerstrand, T. (Research student), Immerzeel, P. (Researcher), Jakobsdottir, G. (Research student), Jeppsson, B. (Researcher), Johansson, E. (Research student), Johansson, M. (Project coordinator), Johansson, M. (Researcher), Johansson, M. (Research assistant), Johansson, U. (Researcher), Jones, H. (Researcher), Nordberg Karlsson, E. (Researcher), Kovatcheva-Datchary, P. (Researcher), Kulcinskaja, E. (Research student), Landin-Olsson, M. (Researcher), Linninge, C. (Researcher), Marefati, A. (Research student), Marungruang, N. (Research student), Molin, G. (PI), Nilsson, A. (PI), Nilsson, E. (Research engineer), Nilsson, U. (PI), Nyman, M. (PI), Ohlson, E. (Research assistant), Olsson, C. (Researcher), Öste, R. (PI), Östman, E. (PI), Persson, L. (Research engineer), Persson, S. (Researcher), Plaza, M. (Researcher), Prykhodko, O. (Researcher), Radeborg, K. (Researcher), Rayner, M. (PI), Rosén, L. (Research student), Sandahl, M. (Researcher), Sandberg, J. (Research student), Sjöö, M. (PI), Skog, K. (Researcher), Spégel, P. (PI), Stålbrand, H. (Researcher), Sterner, O. (PI), Svensson, J. (Research student), Tareke, E. (PI), Tovar, J. (PI), Turner, C. (PI), Weström, B. (Researcher), Xu, J. (Research student) & Zhong, Y. (Research student)
2007/07/01 → 2018/01/31
Project: Research

Cite this

@article{0ad14a28347645fd8356f3c570da40b2,

title = "Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.",

abstract = "Xylan was extracted from wheat bran after heat pretreatment in water using either an autoclave or a microwave oven. Xylooligosaccharides (XOS) were produced from the xylan using the thermostable xylanase RmXyn10A and the potential prebiotic properties of XOS were studied in vitro with different human gut bacteria: Lactobacillus brevis (DSMZ 1269), Bifidobacterium adolescentis (ATCC 15703) and two strains of recently isolated lactic acid bacteria from the species pair Weissella cibaria/confusa. The highest yield of (arabino)xylan with the heat pretreatment was obtained at 185 degrees C for 10 min. Higher temperature led to fewer arabinose substitutions present on the backbone which in turn resulted in a slightly more efficient enzymatic hydrolysis by RmXyn10A. Using the produced XOS hydrolysate as carbon source, xylobiose uptake was confirmed for all bacterial species studied while xylotriose uptake could be confirmed for B. adolescentis and the Weissella strains. The negative control strain Escherichia coli (BL 21) did not use XOS as a carbon source. L brevis, B. adolescentis and the Weissella spp. all showed growth on XOS, verified by increases in cell density, lactic acid and acetic acid production after 48 h incubation. Corresponding increases were not found using the non-hydrolysed xylan as carbon source. (C) 2013 Elsevier Ltd. All rights reserved.",

keywords = "Wheat bran, Xylan, Xylanase, Lactic acid bacteria, Weissella",

author = "Peter Immerzeel and Peter Falck and Mats Galbe and Patrick Adlercreutz and {Nordberg Karlsson}, Eva and Henrik St{\aa}lbrand",

year = "2014",

doi = "10.1016/j.lwt.2013.12.013",

language = "English",

volume = "56",

pages = "321--327",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press",

number = "2",

}

TY - JOUR

T1 - Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.

AU - Immerzeel, Peter

AU - Falck, Peter

AU - Galbe, Mats

AU - Adlercreutz, Patrick

AU - Nordberg Karlsson, Eva

AU - Stålbrand, Henrik

PY - 2014

Y1 - 2014

N2 - Xylan was extracted from wheat bran after heat pretreatment in water using either an autoclave or a microwave oven. Xylooligosaccharides (XOS) were produced from the xylan using the thermostable xylanase RmXyn10A and the potential prebiotic properties of XOS were studied in vitro with different human gut bacteria: Lactobacillus brevis (DSMZ 1269), Bifidobacterium adolescentis (ATCC 15703) and two strains of recently isolated lactic acid bacteria from the species pair Weissella cibaria/confusa. The highest yield of (arabino)xylan with the heat pretreatment was obtained at 185 degrees C for 10 min. Higher temperature led to fewer arabinose substitutions present on the backbone which in turn resulted in a slightly more efficient enzymatic hydrolysis by RmXyn10A. Using the produced XOS hydrolysate as carbon source, xylobiose uptake was confirmed for all bacterial species studied while xylotriose uptake could be confirmed for B. adolescentis and the Weissella strains. The negative control strain Escherichia coli (BL 21) did not use XOS as a carbon source. L brevis, B. adolescentis and the Weissella spp. all showed growth on XOS, verified by increases in cell density, lactic acid and acetic acid production after 48 h incubation. Corresponding increases were not found using the non-hydrolysed xylan as carbon source. (C) 2013 Elsevier Ltd. All rights reserved.

AB - Xylan was extracted from wheat bran after heat pretreatment in water using either an autoclave or a microwave oven. Xylooligosaccharides (XOS) were produced from the xylan using the thermostable xylanase RmXyn10A and the potential prebiotic properties of XOS were studied in vitro with different human gut bacteria: Lactobacillus brevis (DSMZ 1269), Bifidobacterium adolescentis (ATCC 15703) and two strains of recently isolated lactic acid bacteria from the species pair Weissella cibaria/confusa. The highest yield of (arabino)xylan with the heat pretreatment was obtained at 185 degrees C for 10 min. Higher temperature led to fewer arabinose substitutions present on the backbone which in turn resulted in a slightly more efficient enzymatic hydrolysis by RmXyn10A. Using the produced XOS hydrolysate as carbon source, xylobiose uptake was confirmed for all bacterial species studied while xylotriose uptake could be confirmed for B. adolescentis and the Weissella strains. The negative control strain Escherichia coli (BL 21) did not use XOS as a carbon source. L brevis, B. adolescentis and the Weissella spp. all showed growth on XOS, verified by increases in cell density, lactic acid and acetic acid production after 48 h incubation. Corresponding increases were not found using the non-hydrolysed xylan as carbon source. (C) 2013 Elsevier Ltd. All rights reserved.

KW - Wheat bran

KW - Xylan

KW - Xylanase

KW - Lactic acid bacteria

KW - Weissella

U2 - 10.1016/j.lwt.2013.12.013

DO - 10.1016/j.lwt.2013.12.013

M3 - Article

SN - 0023-6438

VL - 56

SP - 321

EP - 327

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 2

ER -

Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.

Abstract

Subject classification (UKÄ)

Free keywords

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AFC: ANTIDIABETIC FOOD CENTRE

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