Addition Of Enzyme Research Articles

Combination of β-mannanase plus multi-carbohydrase complex in simple or complex post-weaned pig diets on nutrient metabolism and gut health.

This study was conducted to evaluate whether adding β-mannanase alone or in combination with a multi-carbohydrase complex to simple and complex diets could improve diet digestibility, nutrient and energy metabolism, and gut health in weaned pigs. Thirty pigs (7.9 kg ± 0.851 kg) weaned at 28 days were randomly split into a 2 × 3 factorial arrangement, considering a simple (corn and soybean meal-based diet) or complex diet (13% point reduction in inclusion of soybean meal, 5% of whey power, and 2.5% of spray-dried plasma compared to the simple diet) and diet without any addition (control) or the addition of β-mannanase (BM; 0.300 g/kg of the diet) or β-mannanase plus a multi-carbohydrase complex blend such as xylanase, β-glucanase, and arabinofuranosidases (BM + MCC; 0.300 + 0.050 g/kg of the diet) for 17 days post-weaned. Total fecal and urine samples were collected on days 11-17. Fecal samples were collected from all pigs to identify fecal biomarkers using commercial ELISA tests. Blood samples were collected from all pigs at the end of the experimental period to assess serum concentrations of acute-phase proteins. All pigs were euthanized on day 18 for intestinal tissue collection. The simple diet had greater (p < 0.05) protein digestibility and metabolizability coefficients than the complex diet. Greater (p < 0.05) energy digestibility and energy metabolizability coefficients were observed in the BM and BM+ MCC compared to the control diet. On average, BM improved by 64 kcal/kg and BM + MCC improved by 100 kcal/kg of metabolizable energy. Furthermore, the addition of BM and BM + MCC to the diets led to lower fecal moisture and fecal output. Moreover, the BM and BM + MCC diets also reduced fecal calprotectin concentrations by 29 and 46%, respectively, compared to control pigs (p < 0.001). We conclude that simple diets are a suitable alternative to complex diets, without compromising the nutrient digestibility and gut health of post-weaned pigs. The addition of exogenous enzymes improves nutrient and energy utilization, as well as the absorption area, and decreases calprotectin concentrations.

The impact of enzyme addition on the metabolizable energy and protein digestibility of peeled Jack bean meal (Canavalia ensiformis L.)

The impact of enzyme addition on the metabolizable energy and protein digestibility of peeled Jack bean meal (<i>Canavalia ensiformis</i> L.)

Effects of different additives on cattle feed intake and performance - a systematic review and meta-analysis.

In the last few years, there has been a growing interest in the use of natural feed additives in animal feed. These can be used as replacements for antibiotics, to alter rumen fermentation and increase feed efficiency in ruminants. Therefore, the objective of this study is to evaluate the effects of adding different feed additives in the diet of beef and dairy cattle on their performance, dry matter intake (DMI) and feed efficiency, through a systematic review followed by meta-analysis. The systematic review suggested 43 peer-reviewed publications, according to the pre-established criteria. In beef cattle, the ionophore antibiotics reduced the DMI, improved the feed efficiency without interfering in the average daily gain (ADG). Non-ionophore antibiotics and propolis extract increased the ADG. In dairy cattle, the ionophores, yeast-based additives, and enzyme additives increased the feed efficiency, DMI, and daily milk production (MY), respectively. Essential oil supplementation in beef and dairy cattle had no effect on the feed intake and animal performance. The systematic review and meta-analysis allowed us to conclude that different feed additives have different effects on cattle performance, however, our results suggest that there are a few gaps regarding their effects on animal performance.

Digestibility of corn distiller's dried grains with solubles (DDGS) in practical feeds with phytase and xylanase treatment fed to Nile Tilapia

AbstractObjectiveDistiller's dried grains with solubles (DDGS), a by‐product of ethanol production from cereal grains, has seen limited use by fish feed manufacturers as an alternative protein source. Over the past 20 years, advances and greater uniformity in processing methods have improved the quality of DDGS and, likely, its digestibility by fish. Our objective was to reevaluate the digestibility of corn DDGS by Nile Tilapia Oreochromis niloticus using a present‐day commercial product with and without xylanase and phytase enzyme treatment.MethodsApparent digestibility coefficients (ADCs) for the major proximate nutrients (dry matter, crude protein, crude fat, ash, digestible energy, and phosphorus) were determined using a practical, commercial‐type feed that was formulated and processed with DDGS supplied at 30% as weight : weight substitution (DDGS diet) of the reference diet (Ref diet). After drying, Ref and DDGS diets were top‐coated with phytase (3310 FTU/kg) + xylanase (7665 BXU/kg) enzymes (Ref+ and DDGS+) and compared with their untreated dietary counterparts.ResultDigestibility of crude protein was similar among diets and unaffected by enzyme treatment. For dry matter and digestible energy, ADC values were significantly lower for the DDGS diet, but enzyme addition improved digestibility to that of the Ref diets. Apparent digestibility for crude fat and ash was significantly better for the DDGS feed, with ash digestibility improved after treatment with xylanase + phytase for both Ref+ and DDGS+. For phosphorus, digestibility was similar among the Ref, Ref+, and DDGS diets, but with enzyme treatment, the phosphorus ADC increased significantly in DDGS+.ConclusionResults of this digestibility trial show that corn DDGS is a highly digestible protein source for use in feeds of Nile Tilapia at 30% of diet. Generally, apparent digestibility of proximate nutrients was either better or similar in DDGS when compared with the reference diet and could be further improved with the addition of xylanase + phytase.

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

Flavor enhancer is a food additive that's designed to enhance flavor. This research aims to determine the effect type (papaya, crown flower, and mixed protease) and percentage addition (1%, 2%, and 3%) of enzyme on the characteristics of flavor enhancer based on moringa leaves and tempeh. The design used in this study was a completely randomized design in factorial pattern. The variables observed included the degree of hydrolysis, moisture content, soluble protein content, maillard product, water solubility index, oil absorption, and glutamic acid content. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that the interaction between the type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, maillard product, and glutamic acid content, significantly affected the soluble protein content and water solubility index, and had no significant effect on water content and oil absorption. The treatment type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, soluble protein content, maillard product, water solubility index, oil absorption and glutamic acid content, and had no significant effect on water content. Hydrolysis using mixed protease enzymes with an addition percentage of 3% produced flavor enhancer that had the best characteristics based on the highest glutamic acid content of 30.583 mg/g glutamic acid equivalent with a degree of hydrolysis of 65.781%, moisture content of 5.096%, soluble protein content of 1.529 mg/g tyrosine equivalent, maillard product of 0.221 AU, water solubility index of 0.0980 g/mL, and oil absorption of 1.55 mL/g. Keywords— hydrolysis, protease, flavor enhancer, moringa leaves, tempeh

Pengaruh Rasio Crude Enzim Selulase Trichoderma reesei dan Aspergillus niger terhadap Kadar Gula dan Bioetanol Fermentasi Kulit Kacang Tanah (Arachis hypogaea L.) Menggunakan Zymomonas mobilis

The need for fuel oil in Indonesia is increasing along with the increase in the number of people's consumption in the fields of transportation, industry, and economy. While the source of petroleum fuel in Indonesia is running low. Therefore, it is necessary to utilize alternative energy, namely bioethanol. Bioethanol can be produced from organic waste that contains high cellulose, one of which is peanut shells. This study aims to determine the effect of the ratio of crude cellulase enzyme Trichoderma reesei and Aspergillus niger on sugar and ethanol content of peanut shell fermentation using Zymomonas mobilis, and to determine the ratio of crude cellulase enzyme that produces the highest sugar and ethanol content of peanut shell fermentation using Z. mobilis. This research is an experimental study with independent variables, namely the ratio of crude cellulase enzyme T. reesei : A. niger (0:0), (1:0), (0:1), (1:1), (1:2), (2:1), (1:3), and (3:1) and the dependent variable of sugar and biethanol content. Data analysis of experimental research results using ANOVA and DMRT test. The addition of crude cellulase enzyme from T. reesei and A. niger affects the sugar content and bioethanol from peanut shell fermentation. The ratio of crude cellulase enzyme from T. reesei and A. niger that produces the highest sugar content is in the treatment P5 ratio of crude enzyme T. reesei: A. niger (2:1) which is 0.14 g/mL and the highest ethanol content from groundnut shell fermentation is in the treatment of P8 crude enzyme ratio of T. reesei : A. niger (1:3) which is 2.23%.

Determination of process parameters and precipitation methods for potential large-scale production of sugar beet leaf protein concentrate.

Sugar beet is one of the most produced industrial plants in the world, and during manufacturing it produces a large quantity of leaf waste. Because this waste is rich in protein, this study aimed to identify an efficient method for producing large-scale protein concentrate from sugar beet leaves. Results showed that protein extraction from fresh leaves was more effective than from dried leaves. Maximum protein extraction was achieved at pH 9, compared with pH 7 or 8. Blanching as a pretreatment reduced protein yield during isoelectric precipitation, with a yield of 2.31% compared to 20.20% without blanching. Consequently, blanching was excluded from the extraction process. After extraction, isoelectric precipitation, heat coagulation, and isoelectric-ammonium sulfate precipitation were compared. Although the latter resulted in the highest protein yield, Fourier transform infrared analysis revealed that excessive salt was not removed during dialysis, making it unsuitable for scale-up due to its additional cost and complexity. Therefore, isoelectric precipitation was selected as the appropriate method for protein precipitation from sugar beet leaves. To increase yield, extractions were assisted by ultrasound or enzyme addition. Ultrasound-assisted extraction resulted in an increased protein yield from 20.20% to 28.60%, while Pectinex Ultra SP-L-assisted extraction was the most effective, increasing protein yield from 20.20% to 38.09%. Proteins were extracted from fresh sugar beet leaves using optimum conditions (50 °C, 30 min, pH 9) and precipitated at isoelectric point, with enzymatic-assisted extraction yielding the maximum protein recovery. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of direct enzyme addition on the anaerobic digestion of OFMSW

The organic fraction of municipal solid waste (OFMSW) has high biodegradability and is a good feedstock for anaerobic digestion (AD). However, the solubilization of OFMSW is a limiting factor for AD. In this study, enzyme treatment was investigated to increase the conversion of complex materials of OFMSW into soluble fractions. Six different concentrations (0.15, 0.3, 0.5, 1.0, 1.5 and 3.0 mg/VSadded) of the alpha amylase enzyme (obtained from Aspergillus oryzae) were directly added as a powder and automated biochemical methane potential (BMP) tests were performed under thermophilic conditions. According to BMP tests, the methane (CH4) yield increased up to 17.5 % and the lag phase decreased to 19.3 % after enzyme addition. The highest CH4 yield and shortest lag phase were obtained when 0.5 mg of enzyme/VSadded was added to the reactor. These findings suggest that direct alpha amylase enzyme application obtained from Aspergillus oryzae can be used to increase biogas production by enhancing solubilization of OFMSW for AD.

APPLICATION OF BACTERIAL SOURDOUGH AND ENZYMES IN THE PRODUCTION OF BREAD FROM A MIXTURE OF RYE AND WHEAT FLOUR

Interest in sourdough rye-wheat bread with addition of enzymes is actively demonstrated by various manufacturers. Enzymes associated with the metabolic activity of sourdough microorganisms and exogenous enzymes deliberately added to the dough recipe are used in the production of these bakery products. Such combinations contribute to the improvement of both dough structure and the final product. The research investigated the influence of the combined application of the IPROVIT sourdough and enzymes α-amylase, glucoamylase and protease on the structural-mechanical properties of the dough and the quality of the resulting rye-wheat bread. Optimal concentrations of individual enzymes and their combinations were established: α-amylase – 0.35 mL, protease - 0.05 mL, glucoamylase - 3 mL, α-amylase+glucoamylase and α-amylase+protease in a 1:1 ratio. Adding enzymes at rational concentrations positively affected on the physical properties of the dough, making it elastic, shaping well into a ball and preventing spreading. Increased enzyme concentrations led to stickiness and eventual spreading of the dough. It was observed that the combined application of Lactobacillus plantarum, L. brevis, Lactobacillus paracasei ssp. paracasei bacteria and enzymatic preparations (α-amylase, protease, glucoamylase) of different actions positively affected the physical properties of the dough. The dough mixed well, did not stick to hands, maintained its shape, faster increased of volume and had moisture levels within the control range of 41–43%. The acidity of the resulting bread met the requirements of DSTU 4583:2005 and amounted to 8.9–10 degrees for all tested samples. Reduced acidity in the sample with the enzyme complex α-amylase+protease is explained by the fact that the amino acids formed as a result of the protease action were used by lactic acid bacteria as a source of nutrients. The combined application of lactic acid bacteria and enzymes positively contributed to intensifying fermentation processes, indicated by higher dough rising indicators, which were 3–9 min higher than the control. Through the use of enzymes with different actions, it was proven that the organoleptic characteristics of the bread improved, acquiring an attractive color, distinct taste and pleasant specific aroma with hints of nutmeg. The porosity of the experimental bread samples with the enzyme mixture was at the control level. Thus, the use of rye-wheat flour, sourdough and enzymes has a positive effect on the quality of bread and contributes to increasing its nutritional and biological value.

Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality

In order to increase the protein content of snack cracker, different levels of cottonseed flour (CSF: 0, 10, 20, 30 g/100 g) and enzyme (Crackerase: 0, 0.02, 0.05 g/100 g) were added to cracker formula. The analysis of solvent retention capacity (SRC) found the lactic acid-SRC value of flours decreased, while water, sucrose, Na2CO3-SRC values increased with the increasing level of CSF. Alveograph results indicated CSF addition increased the tenacity and decreased the extensibility of dough. Enzyme addition decreased the tenacity and extensibility of dough. Mixolab analysis found that CSF addition increased the development time and mixing stability of dough, but resulted in lower peak viscosity and retrogradation degree of starch. At the same time, all the Mixolab parameters decreased after enzyme addition. Baking performance results indicated that CSF addition decreased the cracker breaking force and stack height, while enzyme addition increased the cracker stack height and decreased its breaking force. Sensory evaluation showed that high acceptability crackers could be produced at 20, 30 g/100 g CSF and 0.05 g/100 g enzyme addition levels. The results obtained in present study can give scientific and useful knowledge for food industry to produce nutritional crackers with high protein content.

MscI restriction enzyme cooperating recombinase-aided isothermal amplification for the ultrasensitive and rapid detection of low-abundance EGFR mutations on microfluidic chip

The detection of low-abundance mutation genes of the epidermal growth factor receptor (EGFR) exon 21 (EGFR L858R) plays a crucial role in the diagnosis of non-small cell lung cancer (NSCLC), as it enables early cancer detection and facilitates the development of treatment strategies. A detection platform was developed by combining the MscI restriction enzyme with the recombinase-aided isothermal amplification (RAA) technique (MRE-RAA). During the RAA process, “TGG^CCA” site of the wild-type genes was cleaved by the MscI restriction enzyme, while only the low-abundance mutation genes underwent amplification. Notably, when the RAA product was combined with CRISPR-Cas system, the sensitivity of detecting the EGFR L858R mutation increased by up to 1000-fold for addition of the MscI restriction enzyme. This achievement marked the first instance of attaining an analytical sensitivity of 0.001%. Furthermore, a disk-shaped microfluidic chip was developed to automate pretreatment while concurrently analyzing four blood samples. The microfluidic features of the chip include DNA extraction, MRE-RAA, and CRISPR-based detection. The fluorescence signal is employed for detection in the microfluidic chip, which is visible to the naked eye upon exposure to blue light irradiation. Furthermore, this platform has the capability to facilitate early diagnosis for various types of cancer by enabling high-sensitivity detection of low-abundance mutation genes.

IN VITRO evaluation of probiotic properties and bacteriocinogenic potential of strains of microorganisms L. Acidophilus 13, E. Faecium K-50 and their compositions

It is known that the gut microbiota plays a central role in the health and biology of the animal, and is therefore important for scientific research. Microorganisms of the genus Lactobacllus are widespread in nature and are considered representatives of the microflora of the macroorganism of the animal. Lactobacllus acidophilus is widely used as a probiotic, and is known for its immunostimulating effect, it colonizes the intestines of a newborn and accompanies the animal throughout its life. Enterococcus faecium is also used as a probiotic, due to its high antagonistic activity against pathogenic microbiota, and also participates in the formation and maintenance of immunity. The purpose of this study was to evaluate the probiotic component of L. acidophilus 13, E. faecium k-50 in conditions simulating the gastrointestinal tract, to study the bacteriocinogenic potential and antagonistic properties of lactobacilli and enterococci and their composition. In this review, we summarize recent advances in understanding the mechanisms involved in bacterial tolerance to bile, with particular emphasis on research contributions. In addition, the physiological and ecological role of enzymes and their importance for animal health, as well as the function of bile acid as a regulator of metabolism, are discussed. Samples were used in the study.

Enzyme Immobilization On Polypropylene Film: A Role Model For Biocatalytic Polymer Membranes?

Polymer electrolyte membrane (PEM) technologies hold promise for sustainable energy solutions, yet pinhole-related challenges persist. Our research introduces a novel biohybrid approach to self-healing, enhancing multiple healing cycles with minimal membrane disruption. Initial steps involve immobilizing enzymes on a polymeric membrane. This study establishes the immobilization process and analytical framework through enzyme immobilization on polypropylene. Applicability and stability are investigated, laying groundwork for potential Nafion™ applications and advancing climate neutral energy. Qualitative analysis employs colorimetric p-NPA assay on polypropylene-immobilized lipase from Candida rugosa (CRL) and Lipase B from Candida antarctica (CALB). Both enzymes hold their temperature optimum at 50°C which is increased by 10°C via immobilization. Diisopropylcarbodiimide (DIC) is optimal for immobilization. Synchronous enzyme and DIC addition is advantageous. After 8 reuse cycles, immobilized enzymes retain 54.3% residual activity. Immobilizates exposed to PEM fuel cell conditions show better stability due to covalent immobilization than free CRL. Yet, declines occur under stressors like 60 °C and concentrated alcohol. Immobilizates remain resilient at pH 3 and under oxidizing as well as reducing conditions constituted by varied gas atmospheres. Considering PEM fuel cells' operational range, in-depth investigations across conditions are vital. Future studies target long-term PEM fuel cell lifespans, focusing on extremophilic enzymes or modifications for high-temperature stability. Subsequently, the transferability of the immobilization method to Nafion™ shall be deliberated based on the outcomes.

Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review

Wheat bran, the primary by-product from the wheat milling process, represents an abundant reservoir of essential nutrients, dietary fiber, vitamins, minerals, and bioactive compounds, synergistically contributing to commendable antioxidant and anti-inflammatory properties. This review explored the proximate compositions of wheat bran, highlighting its potential as a nutritional powerhouse. Wheat bran proteins exhibit nutritionally balanced amino acid compositions and show significant potential as a plant-based source of dietary protein. Enzymatic and fermentation bioprocessing can enhance the hydrolysis of wheat bran protein, improving its functionality and digestibility. Furthermore, dietary fiber derived from wheat bran promotes bowel health, reduces cholesterol, and mitigates the risk of heart disease, diabetes, colon cancer, and obesity, along with several other physiological activities. Its rich mineral content supports body metabolic function and homeostasis, factors that can be improved through strategies such as hydrothermal treatment, particle size reduction, and fermentation. Bioactive peptides and arabinoxylan in wheat bran exhibit immunomodulating, antihypertensive, osteoprotective, and antimicrobial properties. Processing techniques that focus on the release of these bioactive compounds foster the utilization of these valuable compounds in functional food and nutraceutical applications. Lastly, this review delves into the challenges associated with breadmaking when incorporating wheat bran into whole-wheat bread. Various strategies have been implemented to overcome these barriers, such as different pretreatments, fermentation, and the addition of enzymes. This review contributes valuable insights into nutrition, functional food research, and healthier wheat-based products, with the ultimate goal of benefiting consumer health.

Reduction of fines in recycled paper white water via cellulase enzymes

Due to the high wastepaper recyclability and water-loop system closure, packaging paper mills struggle with increased fines, causing runnability issues. Cellulase enzymes are a preferred treatment choice for the improvement of the pulp refining in stock preparation area but are not widely used or easy to introduce in the production process. Different cellulase enzymes were tested, and those with the highest activity were introduced to the white-water (WW) samples with the aim to reduce fines content as potentially new enzyme applications on the paper machine. The first portion of the study involved the development of an experiment model to find and confirm the optimal enzyme process parameters (40 °C, pH 5.7, reaction time 3 h, and 0.18% v/v enzyme addition) for laboratory made white-water. The second portion of the study included turbidity, colloidal charge, flow cytometry (FCM), and chemical oxygen demand (COD) analysis on industrial and laboratory made white-water samples at optimized process parameters. Obtained results corresponded to reduced fines content in white-water samples, which justified commercial usage of cellulase enzymes on recycled paper machine short loop and potentially increased machine runnability without negative influence on wastewater treatment plant.

Determination of Metabolizable Energy Value in Canola Meal with and without Enzymes Addition By Regression Method in Adult Leghorn Roosters

Determination of Metabolizable Energy Value in Canola Meal with and without Enzymes Addition By Regression Method in Adult Leghorn Roosters

Optimization of Bioethanol Production from Cassava through Fermentation Stimulant with Addition of Alpha-Amylase Enzyme

Bioethanol, as a substitute for fuel, presents significant advantages such as environmentally friendly exhaust emissions, high octane value, and a reduction in the use of hazardous additives. The utilization of carbohydrate-rich alternatives as bioethanol feedstock is gaining prominence, particularly root vegetables like cassava. The objective of this research is to obtain bioethanol from cassava through a fermentation stimulant process involving cellulase enzyme and Saccharomyces caravisiase. In the long term, the overarching goal is to establish an alternative energy source with bioethanol production technology derived from cassava. This study comprises three treatments, incorporating the addition of alpha-amylase enzyme at 0.5, 0.1, and 0.15 mL, with a fermentation duration of 56 hours. The research findings reveal that the addition of 0.5 mL of alpha-amylase enzyme produces optimal bioethanol with the highest yield. These results not only underscore the potential of cassava as a primary bioethanol feedstock but also make a significant contribution to the development of efficient and sustainable bioethanol production technology.

Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids.

The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. The optimal combination, which contained XYL (0.12 g kg-1 ), LIP (0.25 g kg-1 ), and XAN (3.1 g kg-1 ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.

Process optimization and effect of different extraction methods on the characteristics and activities of Herba Patriniae polysaccharides: A correlation analysis

The process of papain assisted hot water (WP), cellulase assisted hot water (WC), papain mixed cellulase assisted hot water (WPC), ultrasonic assisted papain (PU), and ultrasonic assisted cellulase (CU) for Patriniae polysaccharides (HPs) extraction were optimized using the indicate of polysaccharide yield, respectively. Then, the physicochemical characteristics, antioxidant and hypoglycemic activities of HPs were compared, with an additional correlation analysis between the characteristics and activities of HPs. The results showed that CU demonstrated the highest extraction rate at 30.50 % among all methods. Compared to previous hot water extraction (HW), the enzyme-assisted extraction increased molecular weight, reducing sugar, mannose, and glucose content of HPs, while ultrasound-assisted extraction lowered mannose and glucose content of HPs, and increased reducing sugar content of HPs. All HPs showed concentration-dependent hypoglycemic and antioxidant activities. Correlation analysis revealed that HPs with moderate galactose content, higher reducing sugar, protein, glucose, mannose, xylose, and molecular weight polysaccharide content would exhibit superior hypoglycemic and antioxidant activities, with CU-HPs expressing these excellent characteristics. Together with the exceptional polysaccharide yield, CU was a promising strategy to extract HPs, whose optimum process were: enzyme addition 2.5 %, solid–liquid ratio 1:25, ultrasonic power 150 W, ultrasonic time of 50 min.

The Comparative Effects of Supplementing Protease Combined with Carbohydrase Enzymes on the Performance and Egg n-3 Deposition of Laying Hens Fed with Corn-Flaxseed or Wheat-Flaxseed Diets.

Flaxseed contains huge quantities of anti-nutritional factors (ANFs), which reduce the performance of livestock. Three different protease and multi-carbohydrase enzymes were included in wheat-flaxseed diets (WFD) and corn-flaxseed diets (CFD) to compare their effects on performance, egg n-3 deposition, and fatty acid transporter genes in laying hens. A total of 540, twenty-week-old, Nongda-3 laying hens (DW brown × Hy-line white) were randomly assigned to six dietary groups, including 10% WFD or 10% CFD plus (i) supplemental enzyme A (alkaline protease 40,000 and neutral protease 10,000 (U/g)), (ii) enzyme B (alkaline protease 40,000, neutral protease 10,000, and cellulase 4000 (U/g)), or iii) enzyme C (neutral protease 10,000, xylanase 35,000, β-mannanase 1500, β-glucanase 2000, cellulose 500, amylase 100, and pectinase 10,000 (U/g)). An interaction (p < 0.05) was found for egg mass, hen day of egg production, and feed conversion ratio on the 9-10th week of the experiment. The WFD with enzyme B was associated with the highest egg weight in the 9-10th week. The deposition of total n-3 was superior with WFD (468.22 mg/egg) compared to CFD (397.90 mg/egg), while addition of enzyme C (464.90 mg/egg) resulted in the deposition of more total n-3 compared to enzymes A and B (411.89 and 422.42 mg/egg). The WFD and enzyme C significantly (p < 0.001) enhanced docosahexaenoic acid (DHA) and reduced the n-6:n-3 ratio in egg yolk compared to the CFD. The hepatic mRNA expression of liver fatty acid binding protein (L-FABP) (p = 0.006), fatty acid desaturase 1 (FADS-1) (p < 0.001), elongase-2 (ELOV-2) (p < 0.001), fatty acid transport protein-1 (FATP1) (p < 0.001), and the intestinal mRNA expression of FATP and FABP genes were increased with WFD compared to CFD. In conclusion, WFD with enzyme C is favorable for optimal performance, results in the deposition of more n-3 and DHA, and increases the expression of fatty acid transporter genes, which helps in n-3 transport.