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Manthei A, Elez-Martínez P, Soliva-Fortuny R, Murciano-Martínez P. Prebiotic potential of pectin and cello-oligosaccharides from apple bagasse and orange peel produced by high-pressure homogenization and enzymatic hydrolysis. Food Chem 2024; 435:137583. [PMID: 37804723 DOI: 10.1016/j.foodchem.2023.137583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 10/09/2023]
Abstract
Apple bagasse and orange peel were subjected to high-pressure homogenization (HPH), enzymatic hydrolysis (EH) and their combination (HPHE) to study their effect on oligosaccharide production and in vitro fermentability. The application of a cellulase-pectinase mixture on the by-products generated significant quantities of cellobiose (COS-2) and pectin derived oligosaccharides (POS) which were identified as mainly methylated and acetylated oligogalacturonides with DP 2-5 (POS 2-5). When pre-treating the substrates with HPH, the release in orange peel was enhanced significantly leading to a POS content of 44.51 g/100 g peel, whereas oligosaccharide solubilization in apple bagasse was not affected. In vitro fermentation of the hydrolysates containing COS-2 and POS showed faster fermentation rates, between 6 and 10 h, and enhanced gas production, compared to those samples not subjected to enzymatic hydrolysis. Short chain fatty acid (SCFA) production was not impacted by the presence of POS and COS-2 in the induced quantities.
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Affiliation(s)
- Alina Manthei
- Department of Food Technology, Engineering and Science, University of Lleida - Agrotecnio CERCA Centre, Av. Alcalde Rovira Roure, 191, 25198, Spain.
| | - Pedro Elez-Martínez
- Department of Food Technology, Engineering and Science, University of Lleida - Agrotecnio CERCA Centre, Av. Alcalde Rovira Roure, 191, 25198, Spain.
| | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida - Agrotecnio CERCA Centre, Av. Alcalde Rovira Roure, 191, 25198, Spain.
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Wang L, An N, Gao J, Xue H, Li G. The feasibility of sodium hydroxide pretreatment of rice straw for solid substrate preparation to enhance laccase production by solid state fermentation. BMC Biotechnol 2023; 23:16. [PMID: 37391752 PMCID: PMC10314400 DOI: 10.1186/s12896-023-00789-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 06/15/2023] [Indexed: 07/02/2023] Open
Abstract
BACKGROUND Currently, broad industrial application of laccases is commonly restricted by the high-cost related production. Solid state fermentation (SSF) using agricultural waste is an attractively economic strategy for laccase production, yet its efficiency is low. Pretreatment of cellulosic substrate might be a vital breakpoint to solve the problem in solid state fermentation (SSF). In this study, sodium hydroxide pretreatment was involved to prepare solid substrates from rice straw. Fermentability of solid substrates in terms of carbon resource supply, accessibility and water retention value, and their influence on performance of SSF were analyzed. RESULTS The results showed that sodium hydroxide pretreatment provided desirable solid substrates with higher enzymatic digestibility and optimal water retention value, which further facilitated the homogeneity of mycelium growth, laccase distribution and nutrition utilization during SSF. The pretreated rice straw (1 h) with diameter less than 0.085 cm gave the maximum laccase production of 2912.34 U/g, which was 7.72 times higher than the control. CONCLUSION Hence, we proposed that enough balance between nutrition accessibility and structure support was a must for rational design and preparation of solid substrate. Additionally, sodium hydroxide pretreatment of lignocellulosic waste might be an ideal step to enhance the efficiency and lower the production cost in SSF.
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Affiliation(s)
- Lulu Wang
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, 010070, China
| | - Ni An
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, 010070, China
| | - Junting Gao
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, 010070, China
| | - Huiting Xue
- College of Basic Medicine, Inner Mongolia Medical University, Hohhot, 010110, China
| | - Guanhua Li
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, 010070, China.
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Villacís-Chiriboga J, Zaldumbide E, Raes K, Elst K, Van Camp J, Ruales J. Comparative assessment of physicochemical, structural and functional properties of dietary fiber extracted from mango (Mangifera indica L.) and soursop (Annona muricata) peels. Int J Biol Macromol 2023; 238:124116. [PMID: 36958454 DOI: 10.1016/j.ijbiomac.2023.124116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 03/25/2023]
Abstract
The potential of soursop, a less well-known tropical fruit, was assessed as a source of dietary fiber (DF) and compared to mango. After optimizing the conditions to maximize the extraction yield of soluble and insoluble DF, their structural, physicochemical, and functional properties were evaluated. The results showed that soursop excelled in total and insoluble DF content (50 % higher than mango). The antioxidant response and reducing sugar content obtained for soursop were significantly higher than in mango. Yet, the insoluble fraction in both fruits was characterized by higher antioxidant activity and phenolic content. The chemical composition of both fruits revealed that glucose and potassium were the main sugar and mineral, respectively. Lactic, formic, and acetic acids were the main short-chain fatty acids produced after in vitro colonic fermentation with Lacticaseibacillus casei and Lacticaseibacillus rhamnosus, and negligible amounts of butyric, propionic, and valeric acids were detected after 48-h-fermentation, independent of the fruit. Soursop is a promising rich source of DF that can be used together with mango to develop and enhance foods' textural and nutritional characteristics.
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Affiliation(s)
- José Villacís-Chiriboga
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400 Mol, Belgium; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador
| | - Edy Zaldumbide
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador
| | - Katleen Raes
- Research Unit VEG-I-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400 Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador.
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Susanto I, Wiryawan KG, Suharti S, Retnani Y, Zahera R, Jayanegara A. Evaluation of Megasphaera elsdenii supplementation on rumen fermentation, production performance, carcass traits and health of ruminants: A meta-analysis. Anim Biosci 2023; 36:879-890. [PMID: 36634661 PMCID: PMC10164541 DOI: 10.5713/ab.22.0258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Accepted: 11/28/2022] [Indexed: 01/12/2023] Open
Abstract
Objective This study was conducted to evaluate the use of Megasphaera elsdenii as a probiotic on rumen fermentation, production performance, carcass traits and health of ruminants by integrating data from various related studies using meta-analysis. Methods A total of 32 studies (consisted of 136 data points) were obtained and integrated into a database. The parameters integrated were fermentation products, rumen microbes, production performance, carcass quality, animal health, blood and urine metabolites. Statistical analysis of the compiled database used a mixed model methodology. Different studies were considered random effects, while M. elsdenii supplementation doses were considered fixed effects. P-values and the Akaike information criterion were employed as model statistics. The model was deemed significant at p < 0.05 or had a tendency to be significant when p-value between 0.05 < p < 0.10. Results Supplementation with M. elsdenii increased (p<0.05) some proportion of fermented rumen products such as propionate, butyrate, isobutyrate, and valerate, and significantly reduced (p<0.05) lactic acid concentration, acetate proportion, total bacterial population and methane emission. Furthermore, the probiotic supplementation enhanced (p<0.05) livestock production performance, especially in the average daily gain and body condition score. Regarding the carcass quality, hot carcass weight and carcass gain were elevated (p<0.05) due to the M. elsdenii supplementation. Animal health also showed improvement as indicated by the lower (p<0.05) diarrhoea and bloat incidences as well as the liver abscess. However, M. elsdenii supplementation had negligible effects on blood and urine metabolites of ruminants. Conclusion Supplementation of M. elsdenii is capable of decreasing ruminal lactic acid concentration, enhancing rumen health, elevating some favourable rumen fermentation products, and in turn, increasing production performance of ruminants.
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Affiliation(s)
- Irwan Susanto
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.,Animal Feed and Nutrition Modelling (AFENUE) Research Group, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Komang G Wiryawan
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Sri Suharti
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Yuli Retnani
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Rika Zahera
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.,Animal Feed and Nutrition Modelling (AFENUE) Research Group, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia.,Animal Feed and Nutrition Modelling (AFENUE) Research Group, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
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Xia M, Wang D, Xia Y, Shi H, Tian Z, Zheng Y, Wang M. Oxidoreduction potential controlling for increasing the fermentability of enzymatically hydrolyzed steam-exploded corn stover for butanol production. Microb Cell Fact 2022; 21:130. [PMID: 35761287 PMCID: PMC9238237 DOI: 10.1186/s12934-022-01824-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 05/12/2022] [Indexed: 11/10/2022] Open
Abstract
Background Lignocellulosic biomass is recognized as an effective potential substrate for biobutanol production. Though many pretreatment and detoxification methods have been set up, the fermentability of detoxicated lignocellulosic substrate is still far lower than that of starchy feedstocks. On the other hand, the number of recent efforts on rational metabolic engineering approaches to increase butanol production in Clostridium strains is also quite limited, demonstrating the physiological complexity of solventogenic clostridia. In fact, the strain performance is greatly impacted by process control. developing efficient process control strategies could be a feasible solution to this problem. Results In this study, oxidoreduction potential (ORP) controlling was applied to increase the fermentability of enzymatically hydrolyzed steam-exploded corn stover (SECS) for butanol production. When ORP of detoxicated SECS was controlled at − 350 mV, the period of fermentation was shortened by 6 h with an increase of 27.5% in the total solvent (to 18.1 g/L) and 34.2% in butanol (to 10.2 g/L) respectively. Silico modeling revealed that the fluxes of NADPH, NADH and ATP strongly differed between the different scenarios. Quantitative analysis showed that intracellular concentrations of ATP, NADPH/NADP+, and NADH/NAD+ were increased by 25.1%, 81.8%, and 62.5%. ORP controlling also resulted in a 2.1-fold increase in butyraldehyde dehydrogenase, a 1.2-fold increase in butanol dehydrogenase and 29% increase in the cell integrity. Conclusion ORP control strategy effectively changed the intracellular metabolic spectrum and significantly improved Clostridium cell growth and butanol production. The working mechanism can be summarized into three aspects: First, Glycolysis and TCA circulation pathways were strengthened through key nodes such as pyruvate carboxylase [EC: 6.4.1.1], which provided sufficient NADH and NADPH for the cell. Second, sufficient ATP was provided to avoid “acid crash”. Third, the key enzymes activities regulating butanol biosynthesis and cell membrane integrity were improved. Supplementary Information The online version contains supplementary material available at 10.1186/s12934-022-01824-2.
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Affiliation(s)
- Menglei Xia
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Di Wang
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Yiming Xia
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Haijiao Shi
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Zhongyu Tian
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Yu Zheng
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Min Wang
- State Key Laboratory of Food Nutrition and Safety. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China.
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Li D, Yao X, Yang Y, Cao G, Yi G. In vitro digestibility and fermentability profiles of wheat starch modified by chlorogenic acid. Int J Biol Macromol 2022; 215:92-101. [PMID: 35718148 DOI: 10.1016/j.ijbiomac.2022.06.083] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/02/2022] [Accepted: 06/11/2022] [Indexed: 11/16/2022]
Abstract
This study was designed to investigate the effect of chlorogenic acid (CA) on starch digestibility and fermentability in vitro. Compared with wheat starch (WS), WS-CA complexes exhibited a looser porous gel matrix, and higher solubility and swelling power with the addition of different proportion of CA. The WS-CA complexes significantly reduced the digestive rate of the gelatinized WS, and increased the proportion of resistant starch (RS) ranging from 31.70 % to 69.63 % much higher than that in the gelatinized WS (26.34 %). The residual WS-CA complexes after 24 h of fermentation with human feces induced the production of short-chain fatty acid, as well as the proliferation of gut microbiota such as genera Megamonas and Parabacteroides positively associated with the improvement of human health. The results suggest that complex of starch and CA could be a promising method for developing starchy foods with lower starch hydrolysis and promoting the growth of probiotics.
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Affiliation(s)
- Dan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China.
| | - Yongli Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Guifang Cao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Gaoyang Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
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Huang C, Zheng Y, Lin W, Shi Y, Huang G, Yong Q. Removal of fermentation inhibitors from pre-hydrolysis liquor using polystyrene divinylbenzene resin. Biotechnol Biofuels 2020; 13:188. [PMID: 33292538 PMCID: PMC7664058 DOI: 10.1186/s13068-020-01828-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 11/05/2020] [Indexed: 05/10/2023]
Abstract
BACKGROUND The presence of soluble lignin, furfural and hydroxymethylfurfural (HMF) in industrial pre-hydrolysis liquor (PHL) from the pulping process can inhibit its bioconversion into bioethanol and other biochemicals. Although various technologies have been developed to remove these inhibitors, certain amounts of sugars are also inevitably removed during the treatment process. Hence, polystyrene divinylbenzene (PS-DVB) resin was used as an adsorptive material to simultaneously remove fermentation inhibitors while retaining sugars with high yields to improve the fermentability of PHL after acid hydrolysis by enriching its xylose concentration. The fermentability of acid-hydrolyzed PHL (A-PHL) was evaluated by the bioconversion into ethanol and xylosic acid (XA) after treatment with PS-DVB resin. RESULTS The results showed that the highest xylose concentration (101.1 g/L) in PHL could be obtained by acid hydrolysis at 100 °C for 80 min with 4% acid, while the concentration of fermentation inhibitors (furfural, HMF and lignin) in PHL could also be significantly improved during the acid-hydrolysis process. After treatment with PS-DVB resin, not only were 97% of lignin, 92% of furfural, and 97% of HMF removed from A-PHL, but also 96% of xylose was retained for subsequent fermentation. With resin treatment, the fermentability of A-PHL could be improved by 162-282% for ethanol production from A-PHL containing 30-50 g/L xylose and by 18-828% for XA production from A-PHL containing 90-150 g/L xylose. CONCLUSIONS These results confirmed that PS-DVB resin can remove inhibitors from PHL before producing value-added products by bioconversion. In addition, this work will ideally provide a concept for producing value-added chemicals from pre-hydrolysis liquor, which is regarded as the waste stream in the pulping process.
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Affiliation(s)
- Caoxing Huang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Yayue Zheng
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Wenqian Lin
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Yuxuan Shi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Guohong Huang
- Department of Material and Structural Engineering, Nanjing Hydraulic Research Institute, Nanjing, 210037, China
| | - Qiang Yong
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, China.
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Pagliaccia P, Gallipoli A, Gianico A, Gironi F, Montecchio D, Pastore C, di Bitonto L, Braguglia CM. Variability of food waste chemical composition: Impact of thermal pre-treatment on lignocellulosic matrix and anaerobic biodegradability. J Environ Manage 2019; 236:100-107. [PMID: 30716691 DOI: 10.1016/j.jenvman.2019.01.084] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 01/18/2019] [Accepted: 01/23/2019] [Indexed: 06/09/2023]
Abstract
A comprehensive sustainable Food Waste (FW) management is globally needed in order to reduce the environmental pollution and the financial costs due to FW disposal; anaerobic digestion is considered as one of the best environmental-friendly alternatives to this aim. A deep investigation of the chemical composition of different Food waste types (cooked kitchen waste (CKW), fruit and vegetable scraps (FVS) and organic fraction of municipal solid waste (OFMSW)) is here reported, in order to evaluate their relevant substance-specific properties and their impact on anaerobic biodegradability by means of a sophisticated automatic batch test system. Suitability for a mild thermal pre-treatment (T = 134 °C and p = 3.2 bar) to enhance the biological degradation of hardly accessible compounds was investigated. The pre-treatment affected significantly the carbohydrates solubilisation, and was able in reducing part of the lignocellulosic matrix. Moreover, in mesophilic conditions, the high solubilized sugars content favoured the initial recovery of hydrogen (not consumed by hydrogenotrophic methanogenesis), allowing to newly assess the extent of prompt fermentability. Pre-treatment enhanced hydrogen yields of FVS and OFMSW, with gains up to +50%, while the successive methane production, occurring in the same reactor, resulted affected by the lack of the soluble part of carbohydrates, "subtracted" for H2 production. Only in thermophilic conditions, when no hydrogen in the biogas was detected, pre-treatment of OFMSW significantly increased methane yield (from 0.343 to 0.389 L CH4 g-1 VSfed). A thermal pre-treatment seems the recommended solution in order to reduce part of the recalcitrant lignocellulosic matrix of food waste, to improve energy recovery and to eliminate the extra cost needed for pasteurization.
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Affiliation(s)
- Pamela Pagliaccia
- Water Research Institute (IRSA), National Research Council (CNR), Strada Provinciale 35d, km 0.7, 00010, Montelibretti, Rome, Italy; Dipartimento di Ingegneria Chimica, Università degli Studi di Roma "La Sapienza", Via Eudossiana 18, 00184, Rome, Italy
| | - Agata Gallipoli
- Water Research Institute (IRSA), National Research Council (CNR), Strada Provinciale 35d, km 0.7, 00010, Montelibretti, Rome, Italy
| | - Andrea Gianico
- Water Research Institute (IRSA), National Research Council (CNR), Strada Provinciale 35d, km 0.7, 00010, Montelibretti, Rome, Italy
| | - Fausto Gironi
- Water Research Institute (IRSA), National Research Council (CNR), Strada Provinciale 35d, km 0.7, 00010, Montelibretti, Rome, Italy; Dipartimento di Ingegneria Chimica, Università degli Studi di Roma "La Sapienza", Via Eudossiana 18, 00184, Rome, Italy
| | - Daniele Montecchio
- Water Research Institute (IRSA), National Research Council (CNR), Strada Provinciale 35d, km 0.7, 00010, Montelibretti, Rome, Italy
| | - Carlo Pastore
- Water Research Institute (IRSA), National Research Council (CNR), Via F. de Blasio 5, 70132, Bari, Italy
| | - Luigi di Bitonto
- Water Research Institute (IRSA), National Research Council (CNR), Via F. de Blasio 5, 70132, Bari, Italy
| | - Camilla M Braguglia
- Water Research Institute (IRSA), National Research Council (CNR), Strada Provinciale 35d, km 0.7, 00010, Montelibretti, Rome, Italy.
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Vieira ADS, Bedani R, Albuquerque MAC, Biscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Res Int 2017; 97:356-363. [PMID: 28578060 DOI: 10.1016/j.foodres.2017.04.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/20/2017] [Accepted: 04/24/2017] [Indexed: 01/21/2023]
Abstract
The ability of different fruit by-products, okara, and amaranth flour, to support the growth of probiotic and non-probiotic strains was evaluated. The tests were conducted with three commercial starter cultures (Streptococcus thermophilus), ten probiotic strains (seven Lactobacillus spp. and three Bifidobacterium spp. strains), and two harmful bacteria representative of the intestinal microbiota (Escherichia coli and Clostridium perfringens). In vitro fermentability assays were performed using a modified MRS broth supplemented with different fruits (acerola, orange, passion fruit, and mango), and soy (okara) by-products or amaranth flour. Orange and passion-fruit by-products were the substrates that most promoted the growth of bacterial populations, including pathogenic strains. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria, since the E. coli and Cl. perfringens populations were lower in the presence of this fruit by-product. Although the passion fruit by-product, okara, and amaranth stimulated the probiotic strains, the growth of the pathogenic strains studied was higher compared to other substrates. Different growth profiles were verified for each substrate when the different strains were compared. Although pure culture models do not reflect bacterial interaction in the host, this study reinforces the fact that the ability to metabolize different substrates is strain-dependent, and acerola, mango, and orange by-products are the substrates with the greatest potential to be used as prebiotic ingredients.
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Affiliation(s)
- Antonio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Raquel Bedani
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - M A C Albuquerque
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Vanessa Biscola
- Food Research Center, Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.
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Cavka A, Wallenius A, Alriksson B, Nilvebrant NO, Jönsson LJ. Ozone detoxification of steam-pretreated Norway spruce. Biotechnol Biofuels 2015; 8:196. [PMID: 26617671 PMCID: PMC4661943 DOI: 10.1186/s13068-015-0388-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 11/16/2015] [Indexed: 05/11/2023]
Abstract
BACKGROUND Pretreatment of lignocellulose for biochemical conversion commonly results in formation of by-products that inhibit microorganisms and cellulolytic enzymes. To make bioconversion processes more efficient, inhibition problems can be alleviated through conditioning. Ozone is currently commercially employed in pulp and paper production for bleaching, as it offers the desirable capability to disrupt unsaturated bonds in lignin through an ionic reaction known as ozonolysis. Ozonolysis is more selective towards lignin than cellulose, for instance, when compared to other oxidative treatment methods, such as Fenton's reagent. Ozone may thus have desirable properties for conditioning of pretreated lignocellulose without concomitant degradation of cellulose or sugars. Ozone treatment of SO2-impregnated steam-pretreated Norway spruce was explored as a potential approach to decrease inhibition of yeast and cellulolytic enzymes. This novel approach was furthermore compared to some of the most effective methods for conditioning of pretreated lignocellulose, i.e., treatment with alkali and sodium dithionite. RESULTS Low dosages of ozone decreased the total contents of phenolics to about half of the initial value and improved the fermentability. Increasing ozone dosages led to almost proportional increase in the contents of total acids, including formic acid, which ultimately led to poor fermentability at higher ozone dosages. The decrease of the contents of furfural and 5-hydroxymethylfurfural was inversely proportional (R (2) > 0.99) to the duration of the ozone treatment, but exhibited no connection with the fermentability. Ozone detoxification was compared with other detoxification methods and was superior to treatment with Fenton's reagent, which exhibited no positive effect on fermentability. However, ozone detoxification was less efficient than treatment with alkali or sodium dithionite. High ozone dosages decreased the inhibition of cellulolytic enzymes as the glucose yield was improved with 13 % compared to that of an untreated control. CONCLUSIONS Low dosages of ozone were beneficial for the fermentation of steam-pretreated Norway spruce, while high dosages decreased the inhibition of cellulolytic enzymes by soluble components in the pretreatment liquid. While clearly of interest for conditioning of lignocellulosic hydrolysates, future challenges include finding conditions that provide beneficial effects both with regard to enzymatic saccharification and microbial fermentation.
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Affiliation(s)
- Adnan Cavka
- />Department of Chemistry, Umeå University, Linnaeus v. 10, 901 87 Umeå, Sweden
| | - Anna Wallenius
- />Department of Chemistry, Umeå University, Linnaeus v. 10, 901 87 Umeå, Sweden
| | | | | | - Leif J. Jönsson
- />Department of Chemistry, Umeå University, Linnaeus v. 10, 901 87 Umeå, Sweden
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Ebihara K, Tachibe M, Kaneko N, Kishida T. Hydroxypropylation of high-amylose maize starch changes digestion and fermentation-dependent parameters in rats. J Nutr Sci 2013; 2:e17. [PMID: 25191565 PMCID: PMC4153341 DOI: 10.1017/jns.2013.5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 01/03/2013] [Accepted: 01/04/2013] [Indexed: 01/14/2023] Open
Abstract
It was examined whether the physiological effects of high-amylose maize starch (HAMS) are influenced by hydroxypropylation. Rats were fed one of the following three diets: an AIN-93-based diet with waxy maize starch (WMS) as a starch source, or this diet with 150 g of WMS replaced by either HAMS or hydroxypropylated HAMS (HP-HAMS). The activities of amylase in bile-pancreatic juice and sucrose, maltase and isomaltase of the jejunum and ileum were not affected by diet, but the digestibility of HAMS was decreased by hydroxypropylation. The amounts of SCFA in caecal content and H2 excreted in the breath and flatus for HAMS were decreased by hydroxypropylation. Plasma glucagon-like peptide-1 (GLP-1), glucose and insulin concentrations were not affected by diet. On the basis of PCR-denaturing gradient gel electrophoresis (DGGE) profiles, the similarity in caecal bacteria population of the HP-HAMS group and HAMS group was low, but that of the HP-HAMS and WMS groups was high. The amount of caecal IgA was not affected by hydroxypropylation, but those in the HAMS and HP-HAMS groups were greater than that in the WMS group. Plasma and liver concentrations of TAG and cholesterol for HAMS were not affected by hydroxypropylation. These results show that the small intestinal digestibility and fermentation-dependent parameters such as caecal SCFA and H2 productions and caecal bacterial profile of HAMS were affected by hydroxypropylation, but parameters of glucose metabolism such as GLP-1 and insulin, those of lipid metabolism such as plasma TAG and cholesterol and the amount of caecal IgA were not.
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Affiliation(s)
- Kiyoshi Ebihara
- Department of Biological Resources, Faculty of
Agriculture, Ehime University, 3-5-7
Tarumi, Matsuyama 790-8566, Japan
| | - Makoto Tachibe
- Matsutani Chemical Industry Co.,
Ltd., Research Laboratory, 5-3 Kitaitami, Itami
664-8508, Japan
| | - Natsumi Kaneko
- Department of Biological Resources, Faculty of
Agriculture, Ehime University, 3-5-7
Tarumi, Matsuyama 790-8566, Japan
| | - Taro Kishida
- Department of Biological Resources, Faculty of
Agriculture, Ehime University, 3-5-7
Tarumi, Matsuyama 790-8566, Japan
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