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Poultry's digestive tract lacks hydrolytic phytase enzymes, which results in chelation of dietary minerals, vital amino acids, proteins, and carbohydrates, phytate‐phosphate unavailability, and contamination of the environment due to phosphorus. Therefore, it is necessary to use exogenous microbial phytases as feed additive to chicken feed to catalyze the hydrolysis of dietary phytate. Potential sources of microbial isolates that produce desired phytases for chicken feed supplementation have been isolated from agricultural croplands. It is achievable to isolate phytase‐producing bacteria isolates using both broth and agar phytase screening media. Potential substrates for submerged fermentation (SmF) for bacterial phytase production and solid‐state fermentation (SSF) for fungal phytase production include rice and wheat bran. Following fermentation, saturated ammonium sulphate precipitation is typically used to partially purify microbial culture filtrate. The precipitate is then desalted. Measurements of the pH optimum and stability, temperature optimum and stability, metal ions stability, specificity and affinity to target substrate, proteolysis resistance, storage stability, and in vitro feed dephosphorylation are used to perform an enzymatic evaluation of phytase as an additive for poultry feed. The growth of the feed phytase market is primarily due to the expansion of chicken farms to meet the demand for meat and eggs from humans. The Food and Drug Administration in the USA and the European Food and Safety Authority are primarily in charge of putting rules pertaining to feed phytase use in chicken feed into effect. Conclusively, important components of the production of phytase additives for poultry feed include identifying a reliable source for potential microbe isolation, selecting an economical method of phytase production, thoroughly characterizing the biochemical properties of phytase, and comprehending the size and regulation of the current feed phytase market. [ABSTRACT FROM AUTHOR]

Background. The hypolipidemic effects of wheat bran have been widely documented; however, limited research has concurrently revealed the hypolipidemic and antioxidant properties of wheat bran protein (WBP). Objective. This study investigates the impact of WBP (5% daily dietary intake) on antioxidant activity, cholesterol metabolism, and serum/hepatic lipids in high-fat diet-fed rats. Methodology. In our animal experiment, we used 12 male Wistar rats that were 4 weeks old. Biochemical indicators of fecal, serum, intestinal, and liver were tested by kits or chemical techniques. The experiment on cholesterol micellar solubility was also carried out in vitro. Results. After 28 days of feeding, the results revealed that WBP significantly reduced the levels of total cholesterol (P < 0.05) in serum and liver, the levels of triglycerides (P < 0.05), the levels of MDA (P < 0.05), and the levels of very low-density lipoprotein and low-density lipoprotein (P < 0.05), and significantly increased the levels of high-density lipoprotein (P < 0.05), the levels of glutathione peroxidase, and the level of total antioxidant capability. By downregulating the level of sterol regulatory element-binding protein-2 (P < 0.05), WBP also reduced the content of 3-hydroxy-3-methylglutaryl-coenzyme A (P < 0.05). Conclusion. In vivo, WBP demonstrated a substantial hypolipidemic and antioxidant impact (P < 0.05), while in vitro, it significantly decreased the micellar solubility of cholesterol (P < 0.001). [ABSTRACT FROM AUTHOR]

This study, conducted at the Department of Biology, University of Anbar, Iraq, focuses on addressing the escalating issue of contamination and aims to acquire microbial oils to alleviate the global shortage in plant and animal oil production, utilizing environmental waste as a carbon source to reduce global pollution and select efficient local bacterial isolates of Bacillus subtilis for the production of single-cell oil (SCO) using local soil and environmental waste as a carbon source. Four isolates were selected as the best in producing single-cell oil, with the isolate with code C4 standing out as it recorded the highest production. It is worth noting that all these isolates belong to the bacteria type Bacillus subtilis. Palm fronds were found to be the most suitable environmental residue for SCO production compared to other waste materials (wheat straw and wheat bran). Submerged cultures were used to improve SCO production, with optimal conditions determined as pH 7, a temperature of 30°C, carbon source concentration of 3 g/100 ml, inoculum volume of 3 ml/100 ml, inoculum density of 20 × 107 cells, and an incubation period of 72 hours. The Soxhlet extraction method was used to obtain the oil, which was found to contain high percentages of unsaturated fatty acids, particularly linoleic acid (46.030%) and palmitoleic acid (16.579%). The oil was highly soluble in chloroform and ethanol but insoluble in water. The saponification test indicated the potential for soap production from the oil. This comprehensive research addresses the need for locally sourced and sustainable SCO production, offering insights into the selection of efficient bacterial isolates, the optimization of cultivation conditions, and the valuable properties of the resulting SCO. The significance of this study lies in the production of single-cell oil from soil-isolated Bacillus subtilis bacteria for use in food applications. [ABSTRACT FROM AUTHOR]

Mushroom is a fungus growing on decomposing substrates. It is the substrate type that affects the yield and quality of oyster mushroom. It can be cultivated by landless people to alleviate poverty. The objective of this study was to evaluate the growth and yield performance of oyster mushroom in waste leaves and sawdust. Spawn were purchased from YB Plant Micropropagation Plc; Mekelle, Tigray, Ethiopia. Euclea racemosa waste leaves, Cordia africana waste leaves, and sawdust were prepared and inoculated with the spawn. Cotton husks were used as a control. 60 grams of spawn was used for 1000 g of each substrate and supplemented with 3% wheat bran and 1% gypsum. The data were analyzed using SPSS version 20. A one-way ANOVA model was used to indicate significant mean differences at 95% confidence interval between flushes. Treatment means were compared using Turkey's t test. In the first flush, primordial initiation was fastest and took 6.33 days in Cordia africana waste leaves and provide higher (166 ± 48.49, 131.6 ± 32.71, 49.66 ± 15.53 gram) mean yield and BE (16.6 ± 4.84, 13.16 ± 3.27, 4.96 ± 5.5%) in the 1st, 2nd, and 3rd flushes, respectively. However, in the 2nd and 3rd flushes, a lower (24.66 ± 4.61, 14.66 ± 0.57 gram) mean yield was recorded in Euclea racemosa waste leaves. Higher (10.63 ± 1.00, 7.83 ± 3.92, 6.56 ± 2.26 cm) mean pileus diameter and pileus thickness (8.3 ± 1.47, 7.76 ± 1.32, 4.10 ± 0.85 mm) were noted in sawdust in the 1st, 2nd, and 3rd flushes, respectively. This study confirmed that the waste leaves of Cordia africana and Euclea racemosa could be used as an alternative substrate for the cultivation of oyster mushroom. [ABSTRACT FROM AUTHOR]

This study was undertaken to evaluate the effect of yoghurt supplementation with rice and wheat brans or dietary fibers on serum lipid profile, liver, and heart functionalities, and hepatopathological aspects of the liver of hypercholesterolemic rats. 48 male rats were divided into 8 groups. Group 1 was kept as negative control and fed with a standard diet, and groups 2 to 6 were fed a hypercholesterolemia‐induced diet supplemented with brans or dietary fibers of both grains. G2 received yoghurt without supplementation. The experiment lasted for 4 weeks. Results revealed that hypercholesterolemic rats administrated yoghurt supplemented with brans or dietary fibers reduced serum glucose from 113.9 ± 2.72 to 85.5 ± 4.94 in the serum of animals that received dietary fibers of rice and wheat, respectively. In addition, lipids profile and liver antioxidant status were improved. In addition, liver and heart functionalities and liver histopathological architecture were all improved depending on the type of administrated brans or fibers added to yoghurt. The inclusion of 0.5% of rice or wheat brans could be recommended to be added to yoghurt. Practical applications: Yoghurt is the most famous fermented milk in the world. Supplementation of yoghurt with rice and wheat brans or dietary fibers increased its nutritional value. We proved that this new product contributes to reducing serum glucose, improving lipids profile, and enhancing liver and heart functions in hypercholesterolemic rats. This study confirmed the suitability to add a thesis type of brans or dietary fibers as bioactive ingredients to yoghurt and increased the varieties of functional foods. [ABSTRACT FROM AUTHOR]

In order to produce spaghetti with reduced calories, the possibility of replacing wheat bran (WB) and processed wheat bran (PWB), as well as xanthan gum at levels of 1 and 2% with flour, was investigated, and its technological, structural, texture, sensory and nutritional characteristics were evaluated. By replacing the bran, the ash content in spaghetti increased (at least 6.9 times). The results showed that the replacement of bran was associated with a significant reduction in the spaghetti water uptake so that the least water uptake was observed in samples containing wheat bran and without xanthan (less than 70.3 units). Cooking loss in spaghetti contains PWB increased sharply (almost 3 times), while adding xanthan did not improve it. Replacing bran significantly reduced the optimal cooking time of spaghetti compared to the control. The firmness of spaghetti strings increased with replacing bran while the presence of xanthan reduced it. The lightness of cooked and raw spaghetti was strongly influenced by the bran content and tended to darken. Sensory evaluation results showed less overall acceptance of bran‐containing samples due to reduced color, flavor, elasticity, firmness, bulkiness, gumminess, stickiness, and integrity scores, while increasing xanthan in most samples caused to improving these properties, leading to increase overall acceptance. Results of nutritional characteristics showed a lower glycemic index and calorie (more than 25%) of bran‐containing samples. Novelty impact statement: Spaghetti as a popular cereal food has high calories. A combination of soluble (xanthan gum) and insoluble (processed and unprocessed wheat bran) fibers reduced the glycaemic index and calorie (more than 25%) in spaghetti samples and create spaghetti with acceptable cooking and microstructural properties. Processing of wheat bran led to a decline in technological characteristics in spaghetti samples. [ABSTRACT FROM AUTHOR]

Coarse bran and shorts (razmol) are by‐products of wheat milling. The important functional and bioactive components of wheat are separated during milling along with the bran and razmol. Supercritical CO2 extraction process is an environmentally friendly application that is used effectively in the recovery of functional and bioactive components. In this study, the functional components of the extracts obtained by supercritical CO2 extraction at different pressures from wheat bran and razmol were investigated and compared. It was found that the total phenolics content and antioxidant activity of razmol extracts increased with the increase of applied pressure. It was determined that the total polyunsaturated fatty acid content of the bran extracts increased from 55% to 59% with the increase in pressure, however, there was no significant change in the razmol extracts and it was around 57%. It was observed that the FTIR spectra of the extracts obtained by supercritical CO2 extraction of wheat bran and razmol were similar to the spectra of edible vegetable oils and wheat germ oil. However, in the obtained spectra, it was determined that CO2 peaks occurred at 2357 cm−1 with the application of supercritical CO2 extraction. Apart from this, differences were observed in the fingerprint region due to the fact that the extracts contain different bioactive compounds. The change in pressure applied in supercritical CO2 extraction caused changes in the extract profiles. In addition, in this study, it was determined that bran and razmol extracts were different in terms of extract yield and amount of bioactive components. Practical applications: In the milling industry, a significant amount of bran and razmol are separated as by‐products. This study provides guidance on the recovery of valuable components from these by‐products with an inexpensive and environmentally friendly application. In addition, by revealing the functional properties of the extracts obtained, it helps to evaluate their possible use in the food industry. [ABSTRACT FROM AUTHOR]

Wheat bran (WB) is a major by‐product of wheat processing and is widely used as livestock feed and brewing material. Its development and application have attracted a great deal of interest in both scientific and industrial domains due to the increasing demand for more healthy foods. Hence, using WB‐added flours is seen as an effective means of improving the nutritional quality of flour products. However, the high insoluble dietary fiber content of WB may affect the quality of flour products during processing, mainly in terms of darker color, coarse texture (granular), and reduced volume, leading to limitations in its application. Moreover, some poor‐quality or diseased WB is prone to carrying fungal toxins, pesticides, and heavy metals. This review will summarize the challenges of WB for nutritional fortification in flour products and analyze the reasons for the issues encountered. Finally, it proposed practical solutions to the problems of dark color, coarse texture, small volume, and poor quality of WB, besides foreseeing the upcoming obstacles in WB use. Novelty impact statement: This review focuses on the challenges of nutritional fortification of wheat bran in flour products and analyzes the reasons for the problems encountered. An overview of current modification methods is presented mainly from physical, chemical and biological perspectives to solve the problems of dark color, coarse texture, small volume, and poor quality of wheat bran. [ABSTRACT FROM AUTHOR]

Reproductive technologies are applied to accelerate genetic progress and enhance the reproductive performance of various livestock species. The experiment was conducted to investigate the effect of pregnant mare serum gonadotropins (PMSGs) and prostaglandin (PGF2α) hormones on the oestrus response, conception rate, and kidding rate during the lower breeding season of the Abergele goat breed. A total of 77 Abergele does (25 for PMSG and 52 for PGF2α protocols) were used for the experiment. Experimental animals were allowed to graze (does) for approximately 8 hours and (bucks) for approximately 4 hours, followed by supplementation with a mixture of 300 to 350 g cowpea hay and wheat bran per day. For PMSG-treated does, a vaginal sponge impregnated with progesterone hormone was inserted and stayed for 12 days. After the removal of the vaginal sponge, 2 ml (400 IU) of PMSG hormone was injected for 25 does and allowed to be mated by selected bucks after 48 hours. While a single injection of PGF2α hormone was administered for 52 does and allowed for mating after 48 hours of hormone administration. The PMSG and PGF2α protocols resulted in estrus responses of 96% and 86.5%, respectively. The conception and kidding rates of does administered with the PGF2α protocol were better, with values of 57.7% and 55.8%, respectively. From the result, it was concluded that Abergele does were better responsive to both prostaglandins and gonadotropin-based protocols in inducing estrus, which can be used as an alternative approach for the improvement of the reproductive performance of goats. However, for the reason of better conception efficiency, kidding rate, and ease of application, the PGF2α protocol was found to be better responsive and effective for synchronizing Abergele does during the lower breeding season. [ABSTRACT FROM AUTHOR]

Starch is recognized biopolymer because it is abundant in nature. Dietary starches are major energy source for various human civilizations, and it is obvious that they may also contribute to health in very particular ways. Resistant starch has got a lot of interest because of its possible health advantages (similar to soluble fibre) as well as its functional qualities. Resistant starch improves blood cholesterol levels, microbial flora, gastrointestinal tract function, the glycemic index, and helps with diabetes management. Aside from the significant health advantages of starch, there is an additional benefit that it has a smaller effect on food sensory characteristics than usual sources of fibre, such as grains, bran, or fruits. Moreover, when boiled, many starches form weak-bodied and unpleasant gels, which are influenced negatively by temperature, humidity, and storage duration. The present review article highlights resistant starch as a functional food, starch extraction method, preparation of starch nanoparticles, and nano- and microencapsulation of probiotics in detail. [ABSTRACT FROM AUTHOR]

The incidence of obesity or excessive fat accumulation in the body is increasing worldwide and has become one of the major growing health problems. Obese condition is linked with an increased level of body lipids, oxidative stress, and expression of inflammatory markers. This leads to plasma and hepatic hyperlipidemia, activation of proinflammatory cytokines (TNF‐α, IL‐6, and IL‐1β), and transcriptional factors, which in turn lead to a high risk of cardiovascular diseases, insulin resistance, diabetes, asthma, rheumatological problem, and liver failure. Grains are the major staple food crops grown for consumption in most of the developing countries. Cereals and millets, such as rice, wheat, maize, barley, finger millet, foxtail millet, proso millet, kodo millet in the whole form with bran, germ, and endosperm, are found to be rich in phytochemicals, such as phenolics acids, vitamin E, phytosterols, carotenoids, antioxidants, dietary fiber, which have a potential health benefit on various lifestyle disorders. In this article, we summarize the findings and investigations regarding the anti‐inflammatory effect of various grain phytochemicals in in vitro and in vivo models and their potential health benefits. Practical applications: The occurrence of obesity is rising globally and is becoming a major health concern. Obesity will lead to multiple health problems due to oxidative and inflammatory stress in the body. Whole forms of cereals and millets consumptions have shown to reduce the risk of metabolic disorders and several chronic diseases. Potential bioactive components in various grains will act on the inhibition ofbiochemical markers connected with inflammation and adipogenesis. [ABSTRACT FROM AUTHOR]

Pirarucu (Arapaima gigas) is an Amazonian carnivorous fish species with great aquaculture potential. The apparent digestibility coefficients (ADC) of corn, low‐tannin sorghum, broken rice, defatted rice bran, and wheat bran were determined for juvenile pirarucu using a completely randomized block design (two time blocks with two replications per block). We also evaluated the influence of digestion on the structure of starch granules by scanning electron microscopy (SEM) of the feed and faeces. The ADC of nutrients and energy, except protein, differed among plant sources. Broken rice and corn were the most digestible starch sources for dry matter (81.14 ± 1.52) and energy (77.66 ± 2.36) respectively. Starch digestibility was inversely related to the starch content and directly related to the fibre content of the tested ingredients. The highest and lowest starch ADC were detected for wheat bran (103.44 ± 5.41) and low‐tannin sorghum (53.35 ± 5.18). Structures similar to spherulites were detected in the faecal samples of corn‐fed fish, possibly owing to lower starch digestibility. Considering the energetic purpose of the tested ingredients, corn and broken rice were the most suitable energetic sources because they provided higher digestible starch and energy values. [ABSTRACT FROM AUTHOR]

In this research paper, the proximate, antioxidant, functional, color, and scanning electron microscopy properties bran were screened in six different cultivars of wheat viz. HUW‐234, PBW‐373, WH‐1105, PBW‐502, HD‐2967, and PBW‐343. The results showed that carbohydrates ranged from 66.74% to 83.94%, proteins 3.45%–17.73%, fats 0.16%–3.16% among the wheat bran of different cultivars, and dietary fiber content ranged from 39.38% to 44.70%. The DPPH content of wheat bran ranged from 5.74% to 9.14% and the decreasing order for a radical scavenging activity was WH‐1105 > PBW‐502 > HUW‐234 > HD‐2967 > PBW‐373 > PBW‐343 between cultivars. The imperative of water absorption capacity was high in PBW‐373 and minimum in HUW‐234. Swelling capacity was found to increase with increasing temperature (50–90°C). The whiteness and yellowness Index values were found higher in cultivar HD‐2967. The bran is being used for the production of functional food products which able to prevent various degenerative diseases. Novelty impact statement: Bran from different wheat cultivars was found rich in protein, dietary fiber, total phenolic content, antioxidant activity, and also showed good functional properties which represent that bran has great potential toward new food formulation along with different flour, refers to a valuable application in food systems. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the protective effects of feruloyl oligosaccharides from fermented wheat bran (FOs-FWB) against oxidative stress in IPEC-J2 cells in vitro and in a zebrafish model in vivo. Results showed that FOs-FWB effectively reduces reactive oxygen species (ROS) and malondialdehyde (MDA) content in lipopolysaccharide (LPS)-stimulated IPEC-J2 cells while elevating glutathione (GSH) content and superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities. The real-time PCR data illustrated that FOs-FWB upregulated the mRNA expression levels of glutamate-cysteine ligase catalytic subunit (GCLC), glutamate-cysteine ligase modifier subunit (GCLM), NAD (P) H: quinone oxidoreductase-1 (NQO-1), and heme oxygenase-1 (HO-1). In the model of AAPH-stimulated zebrafish embryos, we observed that FOs-FWB suppressed cell death, ROS generation, and lipid peroxidation, along with improvements in SOD, CAT, and GSH-Px activities. Therefore, FOs-FWB exerted protective effects against oxidative stress in IPEC-J2 cells and zebrafish. [ABSTRACT FROM AUTHOR]

Ultrasonic‐assisted extraction technique by means of response surface methodology was used to study optimized conditions for extraction of insoluble dietary fiber (IDF) from wheat bran varieties, namely Zincol‐2016 (ZL), Borlaug‐2016 (BG), NARC (NC), and Pakistan‐2013 (PN). Optimized parameters for time, temperature, and amplitude ranged from 10 to 11 min for 30–40°C, and 64%–65% for all varieties with extracted IDF (39%–41%). FTIR spectra confirmed the presence of IDF in extracted material. DSC showed endothermic behavior near 100°C during the melting process. TGA showed stability at 99°C and complete degradation at 372°C. Chemical characterization of IDF extract showed a reduction in protein and fat, thus improving purity and IDF content. Tested technique also improved functional properties like cation exchange capacity (meq/kg) 16.30–17.66, emulsifying capacity (%) 32.1–32.98, and swelling capacity (ml/g) 4.43–5.98 to a high level. Briefly, under‐tested extraction parameters, the IDF has improved chemical and functional characteristics. Practical applications: The study concludes that ultrasonic extraction, under‐explored moderate, and optimized conditions will prove an efficient extraction technique yielding considerable quantity and quality of IDF from wheat bran. The above results show the possibility for the application of all tested samples of IDFs in the food industry, especially to expand the thermal stability of food for various purposes. The ultrasonically extracted IDFs have better structural integrity and functional characteristics which play an important part in preparation and quality maintenance of food products, especially cereal food products. [ABSTRACT FROM AUTHOR]

The impact of three arabinoxylan (AX) cultivars (262, 44, 229) on the physicochemical, rheological, and microstructural characteristics of AX hydrogels was explored. The gelation of AX262 was faster and the viscoelastic modulus was higher. During the gelation process, the consumption of ferulic acids was 96%, 87%, and 69% for AX262, AX44, and AX229, respectively, indicating a higher oxidative cross‐linking degree of AX262. The decline of adsorption intensity for AX262 hydrogel at 1,644 and 3,423 cm−1 was more pronounced, which might be related to a denser gel network as a result of higher oxidation degree of FA. Meanwhile, AX262 hydrogel was more capable of binding water molecules and exhibited better thermal stability. The difference in the gelation properties of varied AX cultivars lied in the molecular structure. AX262 had a higher ferulic acid content (0.23 μg/mg) and larger molecular weight with 1.17 × 106 Da, contributing to an enhanced oxidative cross‐linking capacity. Novelty impact statement: Wheat bran arabinoxylans extracted from strong gluten wheat cultivars with higher contents of FA were suitable to fabricate hydrogel system, due to their better oxidative cross‐linking capacity. The prepared AX hydrogel had uniform honeycomb structure with enhanced thermal stability and mechanical properties, which could be potentially used as delivery system for bioactive compounds. [ABSTRACT FROM AUTHOR]

In this study, the structure and pro‐inflammatory activities of water‐soluble wheat bran polysaccharides (WBP) were evaluated. WBP were heteropolysaccharides consisting 60.34% arabinoxylan as the main component and 31.80% mannose residues characterized with the instrumental analyses. The result of cellular experiment displayed that WBP had significant pro‐inflammatory activities by increasing the concentration of nitric oxide (NO) and up‐regulating the inflammatory cytokine expressions of inducible nitric oxide synthase (iNOS), interleukin‐1β (IL‐1β), cyclooxygenase‐2 (COX‐2), and tumor necrosis factor‐α (TNF‐α). WBP mediated macrophages RAW 264.7 pro‐inflammatory response through phosphatidylinositol 3 hydroxykinase/protein kinase B (PI3K/Akt) signaling pathway by significantly promoting Akt and phosphoinositide‐dependent kinase 1 (PDK1) phosphorylations. Meanwhile, the expression of related phosphorylated proteins JNK and ERK1/2 was significantly up‐regulated which suggested that WBP played pro‐inflammatory roles by activating mitogen‐activated protein kinases (MAPKs) signaling pathway. Practical applications: In recent years, wheat bran generally has the phenomenon of high yield and low utilization rate. Wheat bran has rich nutritional value and contains a lot of effective biologically active substances. Based on our findings, the water‐soluble polysaccharides extracted from wheat bran have significant effects on regulating immunity and can be utilized as sources of natural immune modulators. The research can develop new functions of wheat bran polysaccharides, and improve processing utilization rate and product added value. [ABSTRACT FROM AUTHOR]

Here, a novel whey‐based vinegar, called lacto‐vinegar, was developed. Rapeseed meal (RM) or wheat bran (WB) was used as a raw material for making koji. Whey solution was first saccharified with the RM/WB‐koji and then transformed into an alcoholic beverage via fermentation with Zymomonas mobilis. The alcoholic product was further brewed into vinegar with Acetobacter pasteurianus. The resulting lacto‐vinegar contained about 4% (vol/vol) acetic acid. Several analyses revealed that lacto‐vinegar made using RM‐koji was superior to that made using WB‐koji in terms of amino acid composition, antihypertensive activity, and antioxidant capacity, indicating that RM is more beneficial than WB as a raw material for making koji in lacto‐vinegar production. In addition, the lacto‐vinegar had higher nutritional and functional values than those of conventional vinegar available on the market. Thus, the novel lacto‐vinegar brewing method developed in this study would expand the possibilities of whey utilization. Novelty impact statement: The utilization of whey by developing a new method of vinegar production was presented. A novel whey‐based vinegar (lacto‐vinegar) fermented using rapeseed meal (RM) as a raw material for koji had much higher amino acid content, antihypertensive effect, and antioxidant capacity than the commercial vinegar. The koji production by fermenting RM with Aspergillus oryzae resulted in the formation of sinapic acid derivatives with unknown structures as antioxidants. [ABSTRACT FROM AUTHOR]

To assess the efficient storage and processing yields, simultaneously reducing the qualitative and quantitative losses from wheat grains, it is necessary to consider and study their engineering properties. The present study was conducted to determine the moisture-induced changes in the engineering properties and debranning characteristics of colored wheat varieties. Wheat was tempered to three moisture levels (12%, 14%, and 16%), and parameters were recorded using standard techniques and methods. Engineering properties such as bulk density, true density, porosity, and grain hardness decreased; the angle of repose, coefficient of external friction, arithmetic mean diameter, geometric mean diameter increased, while the coloring properties (chroma and hue angle) varied erratically with the increase in moisture content. Debranning characteristics also showed a positive correlation with moisture content. Practical applications The engineering properties and debranning characteristics of cereal grains are essential to design new equipment or to upgrade an existing one for their cleaning, grading, sorting, separation, material handling, storage, and milling. The present research provides a database needed for the design and development of purple wheat storage and processing equipment. It thoroughly discusses the impact of moisture levels on the engineering properties and debranning characteristics; the machinery that can be used by the farmers and processors to extract bran which can further be used to extract color rich in anthocyanins. [ABSTRACT FROM AUTHOR]

This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was categorised as surface oil (SO), penetrated surface oil (PSO), and structural oil (STO) using a spectrophotometric method. Moisture loss reduced (p < 0.05) from 23.35% in the control to 15.19% fried batter (FB) and to 20% oat bran (OB), while a reverse trend was observed in the fried dough. Reduction of total oil from 0.43 g/g in the control to 0.38 g/g at 20% OB and 8% wheat bran (WB) was observed. At 15% OB and 20% WB, total fat reduced from 0.41 g/g in the control to 0.26 g/g of fried dough (FD). The trend STO < SO < PSO was observed in FD, while FB followed a SO < STO < PSO trend. This investigation indicated that oil uptake reduction in fried dough products is achievable through ingredient modifications. The method of oil distribution measurement used herein can be applied to other thick deep-fried food systems in the assessment of product quality. [ABSTRACT FROM AUTHOR]

In this study, not only beta (β)‐mannanase fabrication by recombinant Aspergillus sojae AsT3 in solid‐state fermentation (SSF), but also the mannooligosaccharide (MOS) production was investigated. Barley husk, wheat bran, rye bran, oat husk, and spent coffee grounds were used as substrates. Plackett–Burman design was used to optimize SSF conditions (temperature, time, inoculation rate, and pH) based on enzyme activity and MOS results. While the highest β‐mannanase activity was found to be 983.53 U/mg in rye bran samples, it was found to be 582.59 U/mg, 55.59 U/mg, and 413.50 U/mg for the barley husk, wheat bran, and oat husk, respectively. The highest enzyme activity and MOS production were found to be 255.82 U/mg and 1,079.785 ppm with 7% inoculation rate, 30°C, 7 days and pH 7. Results showed that SSF is suitable for β‐mannanase and MOS production due to the evaluation of wastes, lower energy requirement, and suitable environment for growth. Practical applications: Evaluation of all kinds of agricultural products and waste is an economical alternative source for biotechnological applications. The β‐mannanase enzyme is widely used in many fields, from the coffee industry to the paper industry, from cleaning products to animal feed production. Mannooligosaccharides (MOS) are water‐soluble dietary fibers and are not digested by humans. Members of this group are used by the intestinal microflora as nutrients and create useful substances for human health. When mannans are partially disintegrated by the enzyme β‐mannanase, MOS that can be used as a substrate by microorganisms is produced. Therefore, the production of MOSs is one of the usage areas of the β‐mannanase enzyme. In this study, β‐mannanase production was carried out by using the SSF process. This process was successful to produce the enzyme and MOS. Besides, as no pretreatment is made to the carbon sources used in enzyme production, time and energy are saved. [ABSTRACT FROM AUTHOR]

Bran is a nutritious outermost layer of the cereal grain that is removed during milling to curtail the technical problems in end‐products. Modification techniques such as enzyme treatments might be an effective way to alter bran morphology and end‐use quality. In this study, bran from six cereals (wheat, barley, oat, maize, millet, and sorghum) were enzymatically modified (cellulase and xylanase), and evaluated for morphological properties through scanning electron microscopy, crystallinity through x‐ray diffraction and molecular structures through FTIR spectroscopy. Scanning electron microscopy revealed that enzyme modifications caused breakage in bran fibers by hydrolyzing non‐starch polysaccharides. X‐ray diffraction exhibited that crystallinity of the structures was increased after modifications as enzymes hydrolyzed amorphous regions of cellulose and hemicellulose in bran matrix. Molecular structures studied by FTIR spectroscopy demonstrated absorption in wavelength ranges of 900‐3400cm‐1 associated to carbohydrates, oligosaccharides, proteins, and non‐starch polysaccharides. Practical applications: Cereal bran creates technical problems for food processors and bakers in terms of grittiness leading to the unacceptability of the product. The bran can be modified using different approaches, such as enzyme modifications. This research will be helpful for the food scientists & researchers and bakers for making choices for preferred method of bran modification. This will also be helpful for cereal scientists for the understanding of structural properties of bran layers. [ABSTRACT FROM AUTHOR]

Mycelial polysaccharides from Grifola frondosa have shown potential for the prevention of chronic diseases. Atmospheric and room temperature plasma (ARTP) technology was used to enhance the ability of G. frondosa to efficiently utilize a mixture of rice bran and wheat bran in the production of mycelial polysaccharides. The ARTP-mutant G. frondosa GFA2 had an improved growth rate of 6.0 mm/d and polysaccharide yield of 2.65 g/L and showed stable genetic characteristics. Uniform design experiments showed that polysaccharide yield could be increased to 5.90 g/L using the optimized conditions of 10.0 g/L rice bran and 110.0 g/L wheat bran while omitting KH2PO4 and MgSO4·7H2O. Gas chromatography demonstrated that GFA2 polysaccharides were composed of the monosaccharides rhamnose, arabinose, fucose, xylose, mannose, glucose, and galactose. This study provides an effective strategy for improving polysaccharide production in edible fungi while proposing the added-value utilization of rice and wheat brans. [ABSTRACT FROM AUTHOR]

A feeding trial was conducted with inclusion levels of Cajanus cajan leafmeal (CCLM) in the diet of Labeo rohita to study the growth, haematological indices, digestive enzyme, physio‐metabolic changes and molecular expression of insulin‐like growth factor‐1 (IGF‐1), insulin‐like growth factor‐binding protein‐1 (IGFBP‐1), insulin‐like growth factor‐1 receptor (IGF‐1R) genes. Four practical diets with CCLM, control, T20 (20%), T30 (30%) and T40 (40%) were prepared. Weight gain%, SGR, FER and PER were significantly (p < 0.05) higher when 30% de‐oiled rice bran (DORB) was replaced by CCLM whereas the treatment group 40% registered with lower FCR value. The protease and amylase activities were higher in the T30 group. T20 showed significantly higher (p < 0.05) hepatic and muscular lactate dehydrogenase and serum glucose was also higher, whereas, WBC content was found significantly (p < 0.05) higher in control. The hepatic IGF‐1 gene expression was significantly higher (p < 0.05) in T40 followed by the T30 group but the weight gain was not significantly (p > 0.05) higher in T30 from the T40 group. Results reveal that the response of IGF‐1, IGF‐1R and IGFBP‐1 genes was complementary to the biological growth parameters and hence were used as an indicator to evaluating growth. The study also demonstrates that CCLM can replace 100% DORB in the diet of L. rohita without any antinutritional or adverse growth effects. [ABSTRACT FROM AUTHOR]

Acid proteases represent an important group of enzymes, extensively used in food and beverage industries. There is an increased demand for acid proteases adapting to the industrial extreme environment, especially lower pH. Thus, this necessitates the search for a better acid protease from fungi that best performs in industrial conditions. The fungal isolates were isolated from grape and dairy farm soil using potato dextrose agar and further screened for protease production based on the hydrolysis of clear zone on skim milk agar. The potential fungi were then subjected to secondary screening under solid-state fermentation (SSF). After the secondary screening, the potential fungus was identified to the genus level by the macroscopic and microscopic methods. The growth conditions and media composition for the potential fungus were further optimized under SSF. The crude enzyme produced by the potential isolate was characterized after partial purification by acetone and ammonium sulfate precipitation. A total of 9 fungal isolates showed protease production in primary and secondary screening; however, one potential isolate (Z1BL1) was selected for further study based on its protease activity. The isolate was identified to the genus Aspergillus based on their morphological features. The maximum acid protease from the isolate Z1BL1 was obtained using fermentation media containing wheat bran as a solid substrate, 1 mL of 3.2 × 106 inoculum size, 50% moisture content, and pH 4.5 upon 120-h incubation at 30°C. The acetone-precipitated enzyme exhibited the maximum activity at 50°C and pH 5 with stability at pH 4–6 and temperature 40–60°C. Thus, the acid protease produced from Aspergillus showed suitable enzyme characteristics required in the industry and could be a candidate for application in the food industry after further purification. [ABSTRACT FROM AUTHOR]

The present paper is aimed at studying the improvement of the semolina extraction from durum wheat grains through a recycling of wheat bran, as a by‐product, issued from traditional milling and sieving. Abrasion of the wheat bran and then electro‐statically separating obtained components allowed a recovery of a significant amount of semolina, reaching 50% of the treated mass. Three components were obtained after separation, namely, semolina, fine bran, and relatively big bran. The electrostatic characterization, including surface potential decay and charge measurement, showed a clear conductive character with a slight difference between components in terms of charge conservation. This electric conductive behavior of the wheat bran leads to choose an induction‐type electrostatic separator to extract residual semolina from the grinding process. The design of experiments methodology was used to study the influence of the main parameters: the applied high voltage, the conveyor speed, and the speed of the rotating part. The process was optimized taking into consideration both the quantity and quality of the recovered semolina, targeting a high recovery rate with the best possible quality. The physical and chemical analysis showed a good quality of the recovered semolina with 1.1% ash content. Practical applications: The wheat milling process in an industrial installation passes through several steps that are optimized to extract maximum semolina from grains. However, still a residual endosperm stays attached to the bran due to the process itself. Literature estimates wheat bran around 15% of the grain, which can be an important quantity taking into account the huge amount of cereal produced and consumed around the world. The suggested complementary process aims at the extraction of residual semolina attached to wheat bran through treating wheat bran by abrasion and later separate obtained components using and an electrostatic field. Obtained results, showed that treating wheat bran using the suggested method allows recovery of around 50% as semolina from the treated quantity. So, this reduces thrown wheat bran quantity to the half, which is important from an industrial point of view since it increases the production from the same wheat quantity. [ABSTRACT FROM AUTHOR]

Wheat bran is a by‐product rich in bioactive compounds, but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat bran and time and amplitude of high‐intensity ultrasound (HIU) treatment on the PPO activity, total phenolics, antioxidant activity, and water swelling using response surface methodology. The PPO activity decreased depending on the particle size and HIU treatment time. Phenolic content, antioxidant activity, and swelling were dependent on bran particle size. Temperature rise, depending on the HIU time and amplitude, affected PPO, phenolics, and antioxidants. In optimized conditions (particle size 10 µm, HIU 15 min), 93% of bran PPO was inactivated while phenolic content increased for 11%. Wheat flour combined with micronized and ultrasonically treated bran (at 20% wt/wt) had improved gluten formation and pasting properties compared with flour containing native bran. Practical applications: Consumers show a growing awareness of health benefits of whole wheat and high‐fiber foods. Bran is a by‐product of milling industry with a great potential as a functional food ingredient. However, the enzymatic browning of bran containing products that occur during processing worsens their sensory properties, nutritional value, and consumers' acceptance. Currently, new technologies such as micronization and ultrasound treatment are getting more attention in cereal processing. This study showed that the combined micronization and high‐intensity ultrasound treatment can successfully inactivate the polyphenol oxidase (up to 93%) from wheat bran, and thus, prevent the enzymatic browning. Also, treated bran can be successfully incorporated up to 20% to wheat flour with lesser disruption of the gluten formation and pasting properties when compared with the native bran. The findings of this study contribute to better future usages of wheat bran in food applications adding the sustainability of cereal chain. [ABSTRACT FROM AUTHOR]

The current study was aimed to extract and purify the cell walls of cereal industrial by‐products, that is, maize, wheat, and barley bran, followed by their nutritional and biochemical properties. For the purpose, three varieties of wheat and barley were procured from Ayub Agriculture Research Institute, Faisalabad, Pakistan. Cell walls from industrial by‐products were isolated and purified followed by the removal of starch and proteins from contaminating endosperm tissue. Moreover, their sugar and polysaccharide contents wall were determined through gas chromatography and alkaline treatment, respectively. Results revealed that cell wall content is more in barley (43.18 ± 0.58, 42.43 ± 1.07 and 42.08 ± 0.13 g/50 g than in wheat (39.30 ± 1.67, 38.72 ± 0.45, and 37.45 ± 0.23 g/50 g) and maize (34.00 ± 0.08, 34.56 ± 0.39, and 33.76 ± 1.21 g/50 g). Moreover, barley industry by‐product cell wall has higher total sugars and total phenolic acids contents whereas, wheat industry by‐product cell wall showed lower followed by maize cell wall. Conclusively, cell wall of barley industry by‐product is more nutritious than that of wheat and maize industry by‐product cell walls. Practical applications: Cereals are the most abundant commodities widely used in the world as staple foods. Cereal bran cell wall has important bioactive components, which have the ability to combat different life‐threatening diseases. Utilization of cell wall in cereal‐based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, and bacterial infections. Cereal bran cell wall can be probed in the baking industry to enhance the shelf life and stability of the baked goods. [ABSTRACT FROM AUTHOR]

The present study introduces a procedure for designing a sourdough with a desirable aroma to promote the acceptability of sourdough bread's flavor. Different combinations of the most common flours and microbial species in sourdough fermentation were designed using the D‐optimal algorithm and evaluated by panelists. We selected a combination of rye, barley, and oat (1:1:1) fermented by co‐culture of Leuconostoc mesenteroides and Kluyveromyces marxianus. Also, we presented a novel method for choosing the most effective factors on the aroma intensity using an electronic nose (e‐nose) system via singular value decomposition method. The effect of fermentation conditions (i.e., time, temperature, and dough yield), amino acids (phenylalanine, leucine, and asparagine), sugars (fructose, glucose, sucrose, and sorbitol), and enrichment by other parts of the grain (starch, embryo, and bran) were examined. Reducing temperature and increasing DY and time lead to producing stronger aroma in selected sourdough. Overall, fructose, phenylalanine, and bran among studied ingredients showed the highest impact on the intensity of aroma. Practical applications: Improving the flavor is among the most challenging issues facing food manufacturers. The use of sourdough in the bread industry is a traditional method and has recently gained popularity among producers and consumers as it can improve texture, shelf life, and nutritional value. However, the fermentation process does not always lead to the desired flavor. Therefore, to solve this problem, an extensive study in flours and microbial strains widely used in sourdough production was conducted and the best combination was proposed. This product is a suitable alternative to chemical flavors. For future studies, the strategy proposed for detecting the most effective factors in aroma generation using an e‐nose can be used for flavor improvement in other food products. [ABSTRACT FROM AUTHOR]

This study was performed to investigate the effect of wheat bran dietary fiber (WBDF) on the gluten network structure in fermented doughs. In this study, doughs with varying amounts of WBDF (0%, 6%, or 12%) were fermented for different lengths of time (0–50 min). The free sulfhydryl groups, gluten secondary structure, and dough microstructure were investigated to determine the variations in the gluten matrix during dough fermentation with or without WBDF. The results showed that adding WBDF adversely affected the proper gluten matrix formation, but these defects could be partially overcome by fermentation. Specifically, in the late fermentation stage, the β‐turns increased, implying more optimal formation of the gluten network structure. Adding 6% WBDF enabled the formation of a relatively complete gluten network structure in the sample systems as the fermentation progressed. Practical applications: Dough properties are closely related to the quality of the flour products. Clarifying the effect of WBDF on the gluten network is important for the quality of fiber‐rich dough. A stable and well‐formed gluten network structure is obtained by incorporation of a low percentage (6%) of WBDF and fermentation process. It is beneficial to the production of healthy high‐quality fermented food. This study develops a technological process for the production of flour products enriched with WBDF. [ABSTRACT FROM AUTHOR]

Maize is the food crop with the highest total output in the world. However, corn bran is only a by‐product with low price. The 5,5′‐diferulic acid glucoside esters (DFG) were obtained from corn bran using the enzymatic method. DFG showed obvious antioxidant capacity in cell, Caenorhabditis elegans (C. elegans) and in mouse. DFG decreased ROS and MDA content in 500 μM H2O2 stimulated ARPE‐19 cells to 48.6% and 32.2%, respectively. DFG decreased ROS content in C. elegans to 49.1% and MDA content in acute ethanol (50%, 12 ml/kg) stimulated mouse to 30.4%. DFG also increased SOD protein content significantly in cell, C. elegans and mouse to 175.5%, 120.1%, and 126.2%, respectively. DFG significantly extended the lifespan of C. elegans both under heat stress and natural situation. The median survival time was prolonged to 133.3% and 116.7%, respectively. This capacity relied on the SIR‐2.1 activity. SIR‐2.1 is an ortholog of human Sirtuin‐1 (SIRT‐1). DFG also upregulated SIRT‐1 and PCG‐1α expression level obviously in H2O2‐stimulated ARPE‐19 cells (to 134.4% and 127.1%, respectively) and in acute ethanol stimulated mouse eyes (to 135.1% and 111.5%, respectively) and liver (to 123.3% and 113.6%, respectively). These results indicate that DFG has multiple bioactivities. Our research provides a new application prospect of corn bran. And to our best knowledge, this is the first time, the sirtuins‐relied lifespan extension activity of the 5,5′‐diferulic acid extracted from corn bran was reported. Practical applications: The traditional method for extracting diferulic acid from corn bran is to use the strong alkali. Obviously, this is not welcomed by the food industry. We employed the biological enzyme method in a relatively mild pH range during the extraction process. It is more environmentally friendly and more economical. DFG can be added as a raw material for functional foods like yogurt, fruit juice, and cereals. As well, the solid precipitate obtained after extraction can also be used as high‐quality dietary fiber to produce functional food. Meanwhile, concerning for the 5,5′‐diferulic acid derived from corn bran, the relevant research is still not abundant. And to our best knowledge, we have reported for the first time about the effect of this kinds of diferulic acid on prolonging life span and its SIRT‐1‐dependent activity. It also provides a new perspective for the study of diferulic acid. [ABSTRACT FROM AUTHOR]

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety. [ABSTRACT FROM AUTHOR]

In the present study, the increasing demand for the by‐products of rice and wheat, especially their bran part obtained by milling has been discussed along with their properties in controlling diabetes. It is composed of macronutrients and micronutrients, including fibers, and trace elements and different phytochemicals. Previously, they were being used as animal fodder or for other compost matter. Contrarily, it can be utilized for humankind to save world hunger and to cater to the need for extra food demand and eradication of malnourishment, particularly in the developing countries. The bran part can act as a defense against different chronic diseases, particularly diabetes, which accounts for 3.2 million deaths worldwide every year. Keeping this in view, the current review discusses the nutritional composition, biological, and therapeutic properties of rice and wheat bran. Practical applications: Properly processed agricultural wastes can yield resourceful and economical by‐products. The bran part of rice and wheat is such an agricultural byproduct which is cheap and easily available. They contain vast amount of beneficial biochemical constituents. Properly processed bran part can be utilized for preparation of various value‐added food products which can save the world hunger, extra food demand, and malnourishment and will be a boon for the developing countries. It can be also useful in combating several chronic diseases including diabetes through dietary intake. [ABSTRACT FROM AUTHOR]

A water‐soluble polysaccharide was extracted from wheat bran (WBP) and investigate their structural characteristics and immunostimulatory activities. The chemical composition of WBP and purified fraction (WBP‐F) mainly consists of neutral sugars (91.2 ± 1.2 and 98.7 ± 1.2%), proteins (8.6 ± 0.3 and 0.2 ± 0.1%) and uronic acids (0.7 ± 0.1 and 0.6 ± 0.1%). The molecular weight (Mw) of WBP and WBP‐F was calculated as 911.7 and 510.2 × 103 g/mol, respectively. The WBP‐F stimulates the RAW264.7 cells through the production of nitric oxide and various cytokines. The treatment of WBP‐F facilitated the phosphorylation of P38, JNK, ERK, and NF‐ƘB in RAW264.7 cells suggesting that they might stimulate RAW264.7 cells through the activation of NF‐ƙB and MAPKs pathways. Furthermore, the structural details of WBP‐F were studied by GC‐MS and NMR spectrum, which confirms that the main backbone consists of 4‐α‐D‐linked glucopyranosyl residues with branching points at C‐6. Practical applications: Wheat bran is a potential source of health‐promoting compounds. It has been reported that polysaccharides of wheat bran containing numerous beneficial activities. In this study, the wheat bran polysaccharide was extracted, fractionated and investigated their immunostimulatory activities. The results found in this study revealed that the purified polysaccharide from wheat bran potentially enhanced the RAW264.7 cells activation. Hence, these polysaccharides could be utilized as a potent immunity‐enhancing agent in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of dietary polysaccharide from fermented wheat bran on growth performance, muscle composition, digestive enzyme activities and intestinal microbiota of juvenile common carp (Cyprinus carpio L.). Four diets supplemented with 0 (D0), 1.0 (D1), 2.0 (D2) and 4.0 (D3) g/kg fermented wheat bran polysaccharide (FWBP) were prepared. Fish were randomly assigned into four groups, each group having four replicates (30 fish/replicate) and fed with experimental diets for 8 weeks. Compared with the D0 group, the D3 group had higher final body weight and weight gain (p <.05). The amylase activity in the intestine and hepatopancreas of D1 and D2 groups and pepsin and trypsin activities in the hepatopancreas of D2 and D3 groups were significantly higher than D0 group. Significantly increased muscle protein and lipid content while reduced moisture content was observed in D1 group; additionally, D3 group had significantly lower muscle lipid content. The population of Bifidobacterium spp. in the intestine digesta of D1 and D2 groups was significantly increased, whereas lactic acid bacteria (LAB) and Escherichia coli were unaffected. Collectively, dietary FWBP supplementation could enhance digestive enzyme activities and Bifidobacterium population and change the muscle composition and improve growth performance of common carp. [ABSTRACT FROM AUTHOR]

Aspergillus nidulans is a filamentous fungus that is a potential resource for industrial enzymes. It is a versatile fungal cell factory that can synthesize various industrial enzymes such as cellulases, β-glucosidases, hemicellulases, laccases, lipases, proteases, β-galactosidases, tannases, keratinase, cutinases, and aryl alcohol oxidase. A. nidulans has shown the potential to utilize low-cost substrates such as wheat bran, rice straw, sugarcane bagasse, rice bran, coir pith, black gram residue, and chicken feathers to produce enzymes cost-effectively. A. nidulans has also been known as a model organism for the production of heterologous enzymes. Several studies reported genetically engineered strains of A. nidulans for the production of different enzymes. Native as well as heterologous enzymes of A. nidulans have been employed for various industrial processes. [ABSTRACT FROM AUTHOR]

The objective of present study was to probe the effect of cereal bran cell wall addition on farinographic and mixographic characteristics of wheat flour dough. For the purpose, bran cell wall was isolated from three varieties of each cereal (wheat, barley, maize) according to respective method. Additionally, cereal bran cell walls were added in wheat flour with concentrations of 1% and 2% and rheological properties were determined through farinograph and mixograph. Addition of cereal bran cell walls significantly improved rheological properties of wheat flour. Higher increase in water absorption capacity (71.55 ± 0.30%), dough stability (8.80 ± 0.09 min), peak height (74.11 ± 0.31 BU), and mixing tolerance index (74.54 ± 0.30%) of dough was observed with the addition of barley cell wall followed by wheat and maize bran cell walls at 2%. Moreover, dough development time (2.78 ± 0.38 min), mixing time (4.12 ± 0.27 min), and softness of dough (123.60 ± 0.79%) were decreased more significantly through barley cell wall than wheat and maize cell walls. Conclusively, exploitation of cereal bran cell wall in cereal‐based products improves product quality. Practical applications: Cereal bran cell walls were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, mixing tolerance index, and peak height were improved. Utilization of cell wall in cereal‐based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, and bacterial infections. [ABSTRACT FROM AUTHOR]

The experiment investigated whether the effect of enzyme supplementation on performance and nutrient digestibility is dependent on type of the ingredient(s) used, by incorporating wheat bran (WB), sunflower meal (SFM) and citrus pulp (CP) to a reference diet (REF). Those ingredients are known to be rich in different types of non‐starch polysaccharides (NSP). Diets were supplemented with and without (control) an enzyme mix (phytase 1,000 FTU/kg and xylanase U/kg) according to a 2 × 4 factorial arrangement. In total, 24 tanks (3 replicates/treatment) were used with 30 fish each (Nile tilapia, Oreochromis niloticus; mean initial body weight 41 g). Fish were restrictively fed the experimental diets for 43 days (80% of expected satiation). Enzyme supplementation affected the absolute growth (g/day) and FCR (p < 0.05), improving the growth of fish fed the WB and SFM diets, while fish fed the REF and CP diets did not benefit. NSP, energy, ash, phosphorous and calcium digestibility improved with enzyme supplementation (p < 0.05). There was an interaction effect on all growth parameters, as well as the digestibility of energy and phosphorus (p < 0.05). This indicates that the effectiveness of the enzymes was dependent on the NSP‐rich ingredient used and thus the composition of the NSP fraction. [ABSTRACT FROM AUTHOR]

This paper reports the productivity of a small-scale pilot biofarm of grey oyster mushroom (Pleurotus sajor-caju (Fr.) Sing.). The pilot was tested in Mekelle city (Ethiopia) in a brick-walled dark room. Growing structures were constructed by erecting three wood poles and fixing them with three wooden side bars at multiple locations to make a prism-shaped rack with multiple triangular open shelves, each capable of carrying one bag of spawned substrate. Mushroom substrates were prepared from maize stalk and wheat bran supplement. Pasteurized chopped maize stalk and wheat bran were mixed at the ratio of 10:0, 9:1, 8:2, and 7:3—yielding four treatments. Five kilograms of substrate was taken from each treatment and was mixed with one kilogram of gypsum to produce a growing mass. Each mass was spawned with 200 g of inoculum under aseptic conditions and put in polyethylene bags. The treatments were replicated thrice and the bags were put on the growth racks in completely randomized design. The growing room was maintained at optimum conditions. Maize stalk substrates supplemented with 10% and 20% of wheat bran have resulted in statistically comparable productivities but statistically significantly higher than those grown on nonsupplemented and highly supplemented maize stalk substrates (p ≤ 0.05). The ingenuity of the design and the convenience of the construction of the racks, the availability of the substrates, and the simplicity of the management and maintenance of the biofarm rendered the piloted design suitable for home-based and small- and medium-scale mushroom biofarm entrepreneurship. [ABSTRACT FROM AUTHOR]

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume. [ABSTRACT FROM AUTHOR]

Abstract: Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed that OIOT had stronger sweet, fruity, and roasted notes, but weaker grass and floral notes than NIOT. After treated by the crude enzymes extracted from the fermented broth from tea waste (TW) medium, the treated‐OIOT had an improved aroma similar to that of NIOT, due to the increases of 2‐pentyl‐furan and 3‐cis‐hexen‐1‐ol. In comparison, after the treatment of crude enzymes from wheat bran and orange peel (WBOP) medium, the treated‐OIOT showed significantly aroma difference from NIOT and OIOT, which was attributed to the increases of 3‐cis‐hexen‐1‐ol, γ‐terpinene, and β‐trans‐farnesene. These results revealed that the original aroma of OIOT could be effectively modified and improved by the enzyme extracts, particularly by that from the TW medium. Practical applications: Tea is one of the most popular beverages all over the world. Instant tea is an important tea product that is processed from teas by extraction, concentration and drying. Instant tea is more convenient than teas for industrially producing tea foods such as tea beverage, tea break, and tea ice cream. However, the aroma profile of instant tea is always inferior to those of the original unprocessed noninstant teas, because the characteristic aroma of the original unprocessed tea could undergo significant changes during the preparation of instant tea. The present manuscript shows two enzyme extracts from Aspergillus niger could improve the aroma of instant Oolong tea, providing interesting information to promote the aroma of instant tea via enzymatic treatments, which may help to develop effective approaches to enhancing the quality of instant teas. [ABSTRACT FROM AUTHOR]

The ability of frogs to digest dietary nutrients changes with growth, with the animals becoming more or less demanding. The objective of this study was to determine the apparent digestibility coefficients of protein, energy and ether extract of 14 ingredients used in bullfrog diets (spray-dried blood meal, hydrolysed feather meal, poultry by-product meal, red blood cell concentrate, tilapia by-product meal, sardine fishmeal, salmon fishmeal, meat and bone meal, corn gluten meal, soybean meal, corn, wheat bran, soy protein concentrate and soybean oil). A total of 2,325 bullfrogs ( Lithobates catesbeianus) in different phases of development were used: early phase (mean weight of 30-50 g), growth phase (80-110 g) and finishing phase (150-200 g). Faeces were collected using the method of dissection. Marked differences in digestibility of the ingredients were observed between the different phases of frog development. Among the ingredients studied, salmon fishmeal and corn gluten meal showed good utilization of the protein (78.9% and 86.7%, respectively) and energy fraction (89.4% and 83.3%, respectively). The salmon fishmeal, poultry by-product meal, sardine fishmeal, soy protein concentrate, wheat bran and soybean oil exhibited good ether extract utilization (81.2%-92.8%), recommending their use in bullfrog diets. [ABSTRACT FROM AUTHOR]

With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%-13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers.Micro- and physicochemical characterization of different wheat flour and layers bymeans of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization. [ABSTRACT FROM AUTHOR]

A laboratory scale ohmic heater was developed and assessed its performance on stabilization of raw wheat bran. Electrical conductivity (EC) of wheat bran samples was measured at three moisture content (w.b.) 40, 50 and 60%, respectively, by applying voltage gradients from 35 to 50 V/cm. The EC increased significantly with increase in temperature and moisture content. From the temperature range of 25-90C, the range of EC values (siemens per meter) for wheat bran were observed from 0.04 to 0.12, 0.05 to 0.20 and 0.15 to 0.50 S/m at 40, 50 and 60% moisture content (w.b.), respectively. The treated (ohmically heated) and control (raw) wheat bran sample was stored under accelerated storage conditions. The free fatty acid (FFA) concentration of the treated samples showed a very slow growth in comparison to the control for storage period of 90 days. It was observed that ohmic heating is a significant method for effective stabilization of wheat bran. Practical Applications Wheat bran is easily available and a by-product in wheat milling industry. Wheat bran contains good amount of fibers, protein, minerals and fat but its applications are limited due to formation of free fatty acid. Due to their high levels of polyunsaturated fatty acids and enzymes, wheat germs are susceptible to deterioration. Therefore, they are stabilized and dried in a gentle heat treatment process. The following are the benefits of stabilization: (a) no partial deoiling, (b) increase in vitamin E content, (c) high nutritional value and density, (d) delicious taste: nutty and crisp and (e) pure wheat product. In this study, ohmic heating was performed rather than conventional methods to stabilize the wheat bran. The application of ohmic heating on wheat bran will provide solutions to the food industries as it has various applications in food, fermentation, feed and medicine industries. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of high-pressure processing (200, 400 and 600 MPa for 10 min at room temperature) on selected quality characteristics of precooked chicken patties. Patties treated at 200 and 400 MPa exhibited an improvement in their water holding capacity (8%), cook loss (6%) and textural properties compared to control. HPP did not affect proximate composition, total polyphenols, vitamin E and free radical-scavenging activity at any pressure level. Instrumental color and chemical properties such as pH, water activity, lipid oxidation, and microbiological changes were periodically measured during 90 days at refrigerated storage condition (5 ± 1C). Significant changes were observed for pH, instrumental color, lipid oxidation and microbial load during storage period and it was found that changes were dependent on pressure treatment levels and storage time. Patties treated at 400 and 600 MPa were maintained better chemical and microbiological stability for 70 and 90 days, respectively. Practical Applications The increasing consumer attention towards the food safety and quality triggered both the academic and industrial research in the application of HPP as efficient non thermal preservation technique especially for meat and poultry products. In the present study, HPP of precooked chicken patties were observed with improved water holding capacity, cooking characteristics and textural properties. HPP at 400 and 600 MPa extended the shelf life of the product at refrigerated storage condition. Furthermore HPP did not show any negative effects on the desired nutritional components added (vitamin E and polyphenols) shows its feasibility for the development of functional meat products. [ABSTRACT FROM AUTHOR]

Low cost fermentation medium using wheat bran extract as a major nutrient source, was evaluated for production of melanin from the fungus Auricularia auricula in submerged culture. Effects of wheat bran extract, l-tyrosine and CuSO4 on tyrosinase activity and melanin yield were investigated. Results showed that wheat bran extract, l-tyrosine and CuSO4 concentrations influenced tyrosinase activity and increased melanin yield. Box-Behnken design indicated the following optimal medium composition: wheat bran extract 26.80% (v/v), l-tyrosine 1.59 g/L and CuSO4 0.11 g/L. Under these conditions, the highest melanin yield (519.54 mg/L) was obtained. Results from present study indicated fermentative production was an economical and efficient preparation method of melanin. Practical Applications Melanin is a natural pigment with great development potential as a healthful food colorant. However, the extraction process of melanin from animal or plant tissues is tedious and expensive. This paper presents an alternative for melanin production through A. auricula fermentation using low cost medium. Experimental result confirmed that fermentative production was a convenient and efficient preparation method of melanin, which might have great potential for being scaled-up to a commercially production of melanin. [ABSTRACT FROM AUTHOR]

The studies on the effects of arabinoxylan (AX) polysaccharides on postprandial glucose response have resulted in contrasting results owing to the diversity in AX structures. Four water extractable AX (WEAX) extracts obtained from wheat aleurone and bran were used to investigate (a) the effect of AX on activities of α-amylase and α-glucosidase, (b) influence of AX chemical composition on their inhibition potency, and (c) kinetics of enzyme inhibition. α-Amylase activity was not significantly affected by the presence WEAX fractions regardless of type or concentration. WEAX inhibited α-glucosidase activity only when maltose was used as a substrate but not sucrose. The IC50 values of WEAX (4.88±0.3–10.14±0.5 mg/mL) were highly correlated to ferulic acid content (R=-0.89), arabinose to xylose ratio (R=-0.67), and relative proportions of xylose being unsubstituted (R=0.69), disubstituted (R=-0.63), and monosubstituted (R=-0.76). The Lineweaver–Burk plot suggested an uncompetitive enzyme inhibition mode. Thus, our results suggest that antiglycemic properties of WEAX may be derived from direct inhibition of α-glucosidase activity. [ABSTRACT FROM AUTHOR]

Sichuan pepper is a traditional and important flavoring of Chinese cuisine. It has attracted increasing interest in recent years owning to its unique taste and aroma. However, some cheap adulterants have been illegally found in Sichuan pepper powder in the market due to merchants trying to cut costs and gain an extra profit. In order to determine the compositions of Sichuan pepper powder quickly and effectively, a direct detection method using near-infrared (NIR) spectroscopy has been developed. 462 samples of adulterated Sichuan pepper powder mixed with different amounts of wheat bran, rice bran, corn flour, and rosin powder were studied. The NIR spectra data was studied using partial least squares (PLS) analysis. The method was found to be capable of predicting the compositions of adulterated Sichuan pepper powder. The determination coefficients of prediction set (..p 2) with the best pretreatments were 0.971 for Sichuan pepper powder, 0.948 for rice bran, 0.969 for wheat bran, 0.967 for corn flour, and 0.994 for rosin powder, respectively. The standard errors of prediction (SEP) were 2.81%, 2.38%, 3.19%, 2.46%, and 1.10%, respectively. The results showed that NIR spectroscopy with chemometrics is a rapid and nondestructive tool for the quantitative analysis of adulterated Sichuan pepper powder. [ABSTRACT FROM AUTHOR]

Fiber-enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering ( P < 0.05) in the pH values, fat content, water activity and calorific values whereas moisture content, ash and crude fiber content of treatment recorded an increased trend. Bran treated samples were found with improved oxidative stability as measured by free fatty acids and thiobarbituric acid reactive substances value during storage. Treated biscuits were recorded with significantly ( P < 0.05) lower pH value and higher water activity during entire storage. Oat bran incorporated chicken meat biscuit were found to better maintained sensory characteristics than wheat bran incorporated meat biscuits and control throughout the storage study. Practical Applications Biscuits are generally cereal based snacks, lacking in essential amino acids and dietary fiber. The incorporation of meat and brans would increase its nutritive and functional value as well as keeping quality. It also partially fulfills the dietary requirement of dietary fiber. [ABSTRACT FROM AUTHOR]

The search for new sources of β- d-fructofuranosidases with potential for utilization in the food and beverage industries is an important task. The filamentous fungus Fusarium graminearum was recently reported to produce β- d-fructofuranosidase with suitable properties for biotechnological applications. Therefore, the objective of this study was to purify and characterize F. graminearum β- d-fructofuranosidase. High levels of the enzyme were obtained in Solid-State Fermentation (at 30C for 7 days) using wheat bran as a carbon source. The extracellular enzyme was purified 8-fold with 14% recovery using ethanol precipitation, diethylaminoethyl-Cellulose, and Sephacryl S-200. The optimum temperature and pH for the heterodimeric protein (94 kDa and 66 kDa), were 55-60C and 4.5, respectively. The enzyme was stable at 30-50C for 1 h, and at pH 3.0-8.0. Enzymatic activity was enhanced by Mn2+ (127%) and was inhibited by Hg2+. The Km values were 31.6 and 24.1 mM for sucrose and raffinose, respectively. Practical Applications β- d-Fructofuranosidases are enzymes with a wide range of industrial applications, especially in the food and beverage industries. These enzymes catalyze the hydrolysis of sucrose to invert sugar syrup. In addition, some β- d-fructofuranosidases can catalyze transfructosylation reaction for production of fructooligosaccharides (FOSes). Both invert sugar and FOSes are important materials for the food industry. The main sources of β- d-fructofuranosidase are microorganisms; the filamentous fungus Fusarium graminearum is a new source of β- d-fructofuranosidase with attractive properties for practical applications. The characterization of F. graminearum β- d-fructofuranosidase is an important step to determine its potential practical applications. [ABSTRACT FROM AUTHOR]