Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
Samo za registrovane korisnike
2021
Autori
Jakovetić Tanasković, SonjaŠekuljica, Nataša
Jovanović, Jelena
Gazikalović, Ivana
Grbavčić, Sanja
Đorđević, Nikola
Vukašinović-Sekulić, Maja
Hao, Jian
Luković, Nevena
Knežević-Jugović, Zorica
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, ma...nnanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran.
Ključne reči:
Wheat bran / Phytic acid / Antioxidant potential / Hydrolytic enzymesIzvor:
Journal of Cereal Science, 2021, 99, 103159-Izdavač:
- Academic Press
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200135 (Univerzitet u Beogradu, Tehnološko-metalurški fakultet) (RS-MESTD-inst-2020-200135)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (RS-MESTD-inst-2020-200287)
DOI: 10.1016/j.jcs.2020.103159
ISSN: 0733-5210
WoS: 000681734700005
Scopus: 2-s2.0-85101145731
Kolekcije
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Jakovetić Tanasković, Sonja AU - Šekuljica, Nataša AU - Jovanović, Jelena AU - Gazikalović, Ivana AU - Grbavčić, Sanja AU - Đorđević, Nikola AU - Vukašinović-Sekulić, Maja AU - Hao, Jian AU - Luković, Nevena AU - Knežević-Jugović, Zorica PY - 2021 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4848 AB - Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, mannanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran. PB - Academic Press T2 - Journal of Cereal Science T1 - Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition SP - 103159 VL - 99 DO - 10.1016/j.jcs.2020.103159 ER -
@article{ author = "Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Jovanović, Jelena and Gazikalović, Ivana and Grbavčić, Sanja and Đorđević, Nikola and Vukašinović-Sekulić, Maja and Hao, Jian and Luković, Nevena and Knežević-Jugović, Zorica", year = "2021", abstract = "Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and interfere with digestion and absorption, its application is limited. The utilization of organic-rich wastes for the production of value-added products and nutritional improvement of food is a means to an end - sustainability. Here we propose addressing these challenges via fermentation by Bacillus sp. TMF-2, a strain that produces several enzymes and simultaneously, wheat bran of higher nutritional quality. Following solid-state fermentation, the soluble phenolic content of wheat bran nearly triplicated compared to the raw bran. The total proportion of polyphenols along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ability to reduce Fe3+ increased by 10-fold. Additionally, the activity of hydrolytic enzymes: amylase, cellulase, pectinase, mannanase, protease, and phytase increased during fermentation, whereas the level of anti-nutrient, phytic acid decreased. Among all produced enzymes, there is a special emphasis on the protease prone to degrade gluten thus resulting in gluten-free wheat bran. The results of this research could contribute to a beneficial procedure for the natural modification of wheat bran, which further augments the health benefits and utilization of wheat bran.", publisher = "Academic Press", journal = "Journal of Cereal Science", title = "Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition", pages = "103159", volume = "99", doi = "10.1016/j.jcs.2020.103159" }
Jakovetić Tanasković, S., Šekuljica, N., Jovanović, J., Gazikalović, I., Grbavčić, S., Đorđević, N., Vukašinović-Sekulić, M., Hao, J., Luković, N.,& Knežević-Jugović, Z.. (2021). Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition. in Journal of Cereal Science Academic Press., 99, 103159. https://doi.org/10.1016/j.jcs.2020.103159
Jakovetić Tanasković S, Šekuljica N, Jovanović J, Gazikalović I, Grbavčić S, Đorđević N, Vukašinović-Sekulić M, Hao J, Luković N, Knežević-Jugović Z. Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition. in Journal of Cereal Science. 2021;99:103159. doi:10.1016/j.jcs.2020.103159 .
Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Jovanović, Jelena, Gazikalović, Ivana, Grbavčić, Sanja, Đorđević, Nikola, Vukašinović-Sekulić, Maja, Hao, Jian, Luković, Nevena, Knežević-Jugović, Zorica, "Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition" in Journal of Cereal Science, 99 (2021):103159, https://doi.org/10.1016/j.jcs.2020.103159 . .