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The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (w/w)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study. [ABSTRACT FROM AUTHOR]

Glycolipids, consisting of a carbohydrate moiety linked to fatty acids, are microbial surface active compounds produced by various microorganisms. Glycolipids are characterized by highly structural diversity and have the ability to decrease the surface and interfacial tension at the surface and interface respectively. It presented initially a detailed classification of glycolipid including rhamnolipids, trehalolipids, mannosylerythritol-lipids, cellobiolipids; along with their producing strain. The review described the main functional properties of glycolipid including emulsification/de-emulsification capacity, foaming and moisturizing, viscosity reduction and hydrocarbon solubilizing and mobilizing capacities. Owing these properties, they can be applied in environmental fields as hydrocarbon emulsifiers, solubilizing and mobilizing agents, for their moisturizing capabilities and ability to reduce viscosity. The review will present a detailed classification of glycolipid biosurfactants, functional properties and the potential related applications in environment and bioremediation. [ABSTRACT FROM AUTHOR]

A new isolated Bacillus mojavensis strain I4 was found as producer of biosurfactants by different screening methods, such as parafilm M test, hemolytic activity, oil displacement test, emulsification index, surface tension, and lipase production assay. Enhanced biosurfactants production was obtained using glucose and glutamic acid as carbon and nitrogen sources, respectively. The optimal production of the biosurfactants was obtained by using a C/N ratio of 17, pH of 7.0, and temperature of 37°C. The surface tension was reduced to 29 mN/m and the emulsification index E24 of 62% was achieved after 72 h of culture. The purified biosurfactants showed stability with regard to surface tension reduction and emulsification in a wide range of temperatures (4-120°C), pH (4-10), and salinity (2-12% of NaCl). The thin-layer chromatography showed that the produced biosurfactants were lipopeptides. The biosurfactants were characterized as a group of anionic lipopeptides with zeta potential measurement. Chromatographic characterization using HPLC revealed that I4 lipopeptides contained numerous isoforms and surfactin was the major component. Moreover, the I4 lipopeptides showed interesting angiotensin-converting enzyme-inhibitory activity. [ABSTRACT FROM AUTHOR]

The large amounts of solid biological wastes produced in industrial activities increases production costs. As a consequence, it is common to develop strategies to reuse these wastes by transforming them for usage in other processes/industries. This paper is the first paper examining the use of garlic by-products as bioresource. This study delineates firstly the physicochemical and biological characterization of garlic by-products such as straw and peels, secondly provides the various applications of garlic by-products in different domains and unveils their potential for industrial applications such as feed alimentation, soil amendment and bioenergy. They presented potential exploitation as bioadsorbents for wastewater treatment. Finally, these by-products could be exploited for further industrial purposes such as extraction of bioactive components and extraction of functional ingredients and production of phenolic compounds and biofuel such as biogas and bio-oil. © 2017 American Institute of Chemical Engineers Environ Prog, 36: 1765-1777, 2017 [ABSTRACT FROM AUTHOR]

In the present work, polysaccharides were extracted from coffee residue (CRP) using hot water and ultrasound-assisted extraction methods. Experimental results showed that both CRP had similar monosaccharide compositions (mannose and galactose), they presented also typical IR spectra characteristic of polysaccharides. CRP-U uronic acid content (6.28 ± 0.93%) was significantly ( P < 0.05) higher than that of CRP-H (4.86 ± 0.07%). The ACE inhibitory activities (IC50 CRP-H = 0.2 mg/mL and IC50 CRP-U = 0.15 mg/mL) and antioxidant capacities of both CRP were assessed via different methods, including DPPH radical-scavenging activity assay (IC50 CRP-H = 0.08 mg/mL and IC50 CRP-U = 0.053 mg/mL), reducing power (RP0.5 CRP-H = 1.1 mg/mL and RP0.5 CRP-U = 0.8 mg/mL), and β-carotene bleaching inhibition assay (IC50 CRP-H = 4.65 mg/mL and IC50 CRP-U = 5.59 mg/mL). Those polysaccharides did not show any hemolytic activity towards erythrocytes. Practical Applications Coffee residue is the major coffee industry residue with an international generation of 6 million tons annually. Taking into account this huge quantity produced worldwide, the reutilization of this residue is a pertinent subject. Results indicated that coffee residue can be used to generate high value-added products, thus offering a valuable source of polysaccharides for application in wide range of biotechnological and functional food applications. [ABSTRACT FROM AUTHOR]

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) ( Pisum sativum L.) and broad bean pods (BBPs) ( Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L* and a* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes. [ABSTRACT FROM AUTHOR]

The aim of this study was first to ascertain the chemical composition and the physicochemical properties of cereal extracted β-glucan from barley flour. Secondly, to assess the antioxidant properties and the antibacterial properties of extracted β-glucan hydrolysates. The proximate composition, FT-IR and scanning electron microscopy of extracted β-Glucan were studied. Hydrolysates from extracted β-glucan, obtained by lichenase EGLfromPenicillium occitanis, were a mixed linkage beta-oligosaccharides (MLBO) of trisaccharides and tetrasaccharides. MLBO showed a DPPH radical scavenger with IC50 about 1.8 ± 0.01 mg/mL whereas the IC50 of extracted β-glucan was about 5 ± 0.01 mg/mL. MLBO showed a high antioxidative capacity (175 μmol/mL α-tocopherol equivalents) at 5 mg/mL. The antimicrobial activity was confirmed against all tested bacteria especially at 20 mg/mL of MLBO while no inhibition was observed for all the strains used after the addition of either EGLor extracted β-glucan. [ABSTRACT FROM PUBLISHER]

Concerns over the environmental and waste disposal problems created by the large amounts of by-products generated from fish processing industries are increasing worldwide. The bioconversion of those marine waste by-products through the enzymatic hydrolysis of their protein content offers the possibility for the development of bioactive peptides for use in various biotechnological applications. The present study aimed to investigate and evaluate the biological and functional properties of smooth hound ( Mustelus mustelus) protein hydrolysates (SHPHs) obtained by treatment with intestinal and gastric enzyme preparations from M. mustelus viscera and porcine pancreatin. The results revealed that the SHPHs exhibited different degrees of hydrolysis and antioxidant activity. The hydrolysate produced by the intestinal crude extract presented the highest rate of antioxidative activity, showing an IC value of 1.47 ± 0.07 mg/mL in 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assays. The alkaline protease extract from the intestine of M. mustelus produced hydrolysate with the highest angiotensin I-converting enzyme (ACE) inhibitory activity (82 ± 1.52 % at 2 mg/mL). All the protein hydrolysates showed excellent solubility and interfacial properties that were governed by pH. The major amino acids detected in SHPHs were glutamic acid/glutamine, aspartic acid/asparagine, histidine and arginine, followed by methionine, phenylalanine, serine, valine and leucine. Overall, the results indicated that smooth hound by-products can be used to generate high value-added products, thus offering a valuable source of bioactive peptides for application in wide range of biotechnological and functional food applications. [ABSTRACT FROM AUTHOR]

Abstract: We have described previously the potential use of an alkaline protease from Bacillus pumilus CBS as an effective additive in laundry detergent formulations [B. Jaouadi, S. Ellouz-Chaabouni, M. Ben Ali, E. Ben Messaoud, B. Naili, A. Dhouib, S. Bejar, A novel alkaline protease from Bacillus pumilus CBS having a high compatibility with laundry detergent and a high feather-degrading activity, Process Biochem, submitted for publication]. Here, we purified this enzyme (named SAPB) and we cloned, sequenced and over-expressed the corresponding gene. The enzyme was purified to homogeneity using salt precipitation and gel filtration HPLC. The pure protease was found to be monomeric protein with a molecular mass of 34598.19Da as determined by MALDI-TOF mass spectrometry. The NH2-terminal sequence of first 21 amino acids (aa) of the purified SAPB was AQTVPYGIPQIKAPAVHAQGY and was completely identical to proteases from other Bacillus pumilus species. This protease is strongly inhibited by PMSF and DFP, showing that it belongs to the serine proteases superfamily. Interestingly, the optimum pH is 10.6 while the optimum temperature was determined to be 65°C. The enzyme was completely stable within a wide range of pH (7.0–10.6) and temperature (30–55°C). One of the distinguishing properties is its catalytic efficiency (k cat/K m) calculated to be 45,265min−1 mM−1 and 147,000min−1 mM−1 using casein and AAPF as substrates, respectively, which is higher than that of Subtilisin Carlsberg, Subtilisin BPN′ and Subtilisin 309 determined under the same conditions. In addition, SAPB showed remarkable stability, for 24h at 40°C, in the presence of 5% Tween-80, 1% SDS, 15% urea and 10% H2O2, which comprise the common bleach-based detergent formulation. The sapB gene encoding SAPB was cloned, sequenced and over-expressed in Escherichia coli. The purified recombinant enzyme (rSAPB) has the same physicochemical and kinetic properties as the native one. SapB gene had an ORF of 1149bp encoding a protein of 383 aa organized into a signal peptide (29 aa), a pro-protein (79 aa) and a mature enzyme (275 aa). The deduced amino acid sequence inspection displays an important homology with other bacterial proteases. The highest homology of 98.1% was found with BPP-A protease from Bacillus pumilus MS-1, with only 8 aa of difference. [Copyright &y& Elsevier]

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread's quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best. [ABSTRACT FROM AUTHOR]

Based on Plackett–Burman design, steepest ascent method, and Box–Behnken design, statistical optimization for B. subtilis AF17 for levan production was carried out. Sucrose, tryptone and initial pH were found to be the most significant parameter (P < 0.05) for levan production. Result showed that the optimum condition was sucrose 162.5 g/L, tryptone 10 g/L, initial pH 7 and maximum yield was 7.9 ± 0.18 g/L in 72 h fermentation. Purified levan was characterized using various physicochemical techniques such as GC–MS, 1H NMR, 13C NMR spectroscopy and SEC/TDA. Based on this data, the structure of levan was independent of initial culture conditions. The biomedical potential of the isolated Bacillus subtilis A17 levan for its angiotensin-I converting enzyme (ACE) inhibition activities was exploited in vitro. Interestingly, levan possessed an important angiotensin I converting enzyme (ACE) inhibitory 81.1 ± 4.1% at 4 mg/mL. The overall, data suggested that levan presents a promising natural source of antihypertensive agents. [ABSTRACT FROM AUTHOR]

A strain of Bacillus subtilis AF 17 with high exopolysaccharide (EPS) production ability was isolated and identified based on morphological and physiological characteristics and phylogenetic analysis of 16S rDNA sequences. EPS was isolated from the strain fermentation broth by alcohol precipitation and gel-filtration chromatography. Its structural characteristics were investigated and elucidated by methylation analysis, gas chromatography mass spectrometry and nuclear magnetic resonance spectroscopy. Based on the obtained data, the EPS was found to be a levan containing a backbone of 6-substituted β-fructoses, with a low grade of branching at position 1 (linear/branched ratio 20:1). Levan showed a molecular weight of about 20 MDa. The antioxidant activity of this biopolymer was studied and revealed that levan showed an interesting 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity (IC 50 levan = 1.42 mg/mL), reducing power, and also a strong total antioxidant activity. Overall, the results suggest that levan is a promising source of natural antioxidants and can be used as additive in food and pharmaceutical preparations. • EPS producing bacterium was isolated and identified as Bacillus subtilis. • The EPS was a levan with a low grade of branching. • The molecular weight of B. subtilis levan was about 20 MDa. • Levan exhibited in vitro antioxidant activities [ABSTRACT FROM AUTHOR]

A three-variable Box-Behnken design was employed to obtain the best possible combination of extraction time, ratio (raw material/water) and extraction temperature to allow maximum extraction yield of polysaccharides from pea pod (PPP). The preferred extraction conditions were: extraction time 195 min, extraction temperature 70 °C and ratio of raw material/water 1/40. Under these conditions, the experimental yield was 16.21 ± 1.12%, which is in close agreement with the value predicted by response surface methodology model yield (16.08 ± 0.95%). The molecular weight distribution of PPP showed two peaks with M W of 5217 kDa and 50 kDa, respectively. The main monosaccharides in PPP were galactose, xylose and arabinose, whereas the major functional groups identified from FT-IR spectrum included CO, OH and CH. In addition, PPP had high 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and a moderate reducing power. The antibacterial activity of PPP was also observed against the tested microorganisms and at 50 mg/mL PPP could inhibit the growth of the Gram-negative and Gram-positive bacteria. Generally, these results suggest that the PPP has significant antioxidant activity and good antibacterial activity and can potentially be used as additive in food, pharmaceutical and cosmetic preparations. [ABSTRACT FROM AUTHOR]

Enzymatic hydrolysis of water-soluble polysaccharides from potato peel waste (PPPW) generates low molecular weight oligosaccharides with a yield of 63%. The oligosaccharides generated from potato peel polysaccharides (OPPP) were purified by Superdex-30 column. The results showed the presence of 8 peaks (OPPP1–OPPP8). The identification of all the fractions by chromatography analysis (GC-FID) illustrated that the most prominent residues were glucose with traces of galactose, arabinose and rhamnose. Finally, mass spectrometry (MALDI-ToF-ToF) analysis showed that the generated oligosaccharides were heterogeneous and contained different degree of polymerization (DP). Indeed, the obtained oligosaccharides fractions OPPP3, OPPP4, OPPP5, OPPP6 and OPPP7 were compose of the following degree of polymerization DP5; DP4; DP2; DP1 and DP1, respectively. Potato peel oligosaccharides (OPPP) efficiency were tested using different concentrations in functional properties. The results showed good foaming and emulsion properties. This study also aimed to investigate the antioxidant activity of OPPP. The items explored included the DPPH radical-scavenging capacity (IC 50 OPPP = 2.5 mg/mL), reducing power (OD: 0.622 ± 0.032 at a concentration of 20 mg/mL), β-carotene bleaching inhibition activity (45.335 ± 3.653%), and also the ABTS radical scavenging activity (14.835 ± 0.1%).These findings indicate that potato peel oligosaccharides have potent antioxidant activities. Hence, one can suggest that these oligosaccharides might contribute as additives in food, pharmaceutical and cosmetic preparations. [ABSTRACT FROM AUTHOR]

The aim of this work was to investigate the biological activities of almond gum polysaccharides (AGP) and almond gum hemicelluloses (AGH). Almond gum was first fractionated into AGP and AGH using hot water and alkaline solution, respectively. The antioxidant activities of both extracted polymers revealed interesting free radical scavenging activities through DPPH test (IC 50 AGP = 4 mg/mL, IC 50 AGH = 6 mg/mL), 2,2′-azinobis[3-ethylbenzthiazoline]-6-sulfonic acid (ABTS) radical scavenging activity test (% inhibition ABTS = 40.53 ± 1.99% and 87.14 ± 1% for AGP and AGH, respectively), reducing power capacity (RP AGP = 20 mg/mL, RP AGH = 1.1 mg/mL), and β-carotene bleaching inhibition (IC 50AGP = 18.5 mg/mL, IC 50AGH 0.8 mg/mL). Antibacterial activities of both polymers were tested against pathogenic strains showing interesting growth inhibition. Moreover, AGP and AGH were also efficient to inhibit ACE; the angiotensin converting enzyme (at 1 mg/mL, the ACE inhibitory activity was 75.81 ± 1.53% and 90.86 ± 2.47%, respectively). The results obtained in this study demonstrate the attractive biological properties of fractions obtained from almond gum and their potential to be used in numerous food and non-food applications. [ABSTRACT FROM AUTHOR]

Chondroitin sulfate/dermatan sulfate GAGs were extracted and purified from the skins of grey triggerfish (GTSG) and smooth hound (SHSG). The disaccharide composition produced by chondroitinase ABC treatment showed the presence of nonsulfated disaccharide, monosulfated disaccharides ΔDi6S and ΔDi4S, and disulfated disaccharides in different percentages. In particular, the nonsulfated disaccharide ΔDi0S of GTSG and SHSG were 3.5% and 5.5%, respectively, while monosulfated disaccharides ΔDi6S and ΔDi4S were evaluated to be 18.2%, 59% and 14.6%, 47.0%, respectively. Capillary elecrophoresis analysis of GTSG and SHSG contained 99.2% and 95.4% of chondroitin sulfate/dermatan sulfate, respectively. PAGE analysis showed a GTSG and SHSG having molecular masses with average values of 41.72 KDa and 23.8 KDa, respectively. HCT116 cell proliferation was inhibited ( p < 0.05) by 70.6% and 72.65% at 200 μg/mL of GTSG and SHSG respectively. Both GTSG and SHSG demonstrated promising antiproliferative potential, which may be used as a novel, effective agent. [ABSTRACT FROM AUTHOR]

This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to characterize functional groups of both polymers. The molecular weights of AGP and AGH were then determined using high performance size exclusion chromatography, resulting in 5.72 × 10 6 g/mol and 5.39 × 10 6 g/mol, respectively. Monosaccharide composition of both polymers was assessed using gas chromatography. The analysis of the functional properties showed that AGP and AGH had high water-holding (11.36 g/g and 6.3 g/g, respectively) and fat-binding (5.35 g/g and 2.7 g/g, respectively) capacities, with good emulsion properties. The prebiotic properties of AGP and AGH were then evaluated using in vitro fermentation by Bifidobacterium adolescentis and Lactobacillus acidophilus. Both polymers showed suitability for in vitro fermentation, suggesting thus their prebiotic nature. The obtained results demonstrated the promising potential of AGP and AGH for different applications in food industry. [ABSTRACT FROM AUTHOR]

Pea and broad bean pods fibers were extracted and incorporated with different levels into dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at 1 g/100 g into low bread-making quality flour leads to the increase of the dough strength to 18.8 mJ and 20.8 mJ for the fiber from pea pods and broad bean pods, respectively. Also, the curve configuration ratio was increased from 0.73 for the control to 1.13 and 1.42 for the fiber from pea pods and broad bean pods, respectively. Bread evaluation revealed that the addition of fibers from pea pods and broad bean pods improved considerably the texture profile of bread. In fact, there is a clear decrease in hardness (15.24 N for the control and 13.83 N and 12.75 N for breads enriched with fibers from pea pods and broad bean pods, respectively) with a slight perfection in adhesion and cohesion. In conclusion, fibers from pea pods and broad bean pods could be recommended as improver in the bread making industry. [ABSTRACT FROM AUTHOR]

Chitin was recovered through enzymatic deproteinization of the Norway lobster ( Nephrops norvegicus ) processing by-products. The obtained chitin was characterized and converted into chitosan by N -deacetylation, the acid-soluble form of chitin. Chitosan samples were then characterized by Fourier transform infrared spectroscopy (FTIR) and 13 Cross polarization magic angle spinning nuclear magnetic resonance (CP/MAS)-NMR spectroscopy. The antimicrobial activity and anti-proliferative capacity of chitosan were evaluated. Antimicrobial activity assays indicated that prepared chitosan exhibited marked inhibitory activity against the bacterial and fungal strains tested. Further, cytotoxic effects of chitosan samples on human colon carcinoma cells HCT116 was evaluated using the MTT assay. Chitosan showed the antiproliferative capacity against the colon-cancer-cell HCT116 in a dose dependent manner with IC 50 of 4.6 mg/ml. Indeed, HCT116 cell proliferation was significantly inhibited ( p < 0.05) between 13.5 and 67.5% at 0.5–6 mg/mL of chitosan after 24 h of cell treatment. The chitosan showed high antitumor activity which seemed to be dependent on its characteristics such as acetylation degree. [ABSTRACT FROM AUTHOR]