Addition Of Xylooligosaccharide Research Articles

Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality

Rice husks are rich in xylan, which can be hydrolyzed by xylanase to form xylooligosaccharides (XOS). XOS is a functional oligosaccharide with stable physicochemical properties and physiological functions such as improving the structure and nutritional characteristics of flour products. Regarding the application of XOS in flour products, more attention was paid to the research of the characteristics of the product itself. In this study, the effect of adding XOS on the pasting and rheological properties of flours (1 g/100g, 3 g/100g, 5 g/100g) showed that with the increase of XOS content, the pasting temperature of flour increased and the retrogradation value decreased. With the increase of XOS addition, the storage modulus G′ and loss modulus G″ first increased and then decreased, and the dough elasticity decreased, indicating that the addition of XOS inhibited the formation of gluten network structure. The addition of XOS lead to an increase in biscuit diameter, with a maximum diameter of 39.63 mm for 5 g/100g XOS biscuits. The digestion results showed that the eGI value of the control biscuit was 59.27, and the eGI value of the 5 g/100g XOS biscuit was 56.98. Overall, XOS biscuits are the high-value utilization pathways for rice husks.

Yeasts Have Evolved Divergent Enzyme Strategies To Deconstruct and Metabolize Xylan.

Together with bacteria and filamentous fungi, yeasts actively take part in the global carbon cycle. Over 100 yeast species have been shown to grow on the major plant polysaccharide xylan, which requires an arsenal of carbohydrate active enzymes. However, which enzymatic strategies yeasts use to deconstruct xylan and what specific biological roles they play in its conversion remain unclear. In fact, genome analyses reveal that many xylan-metabolizing yeasts lack expected xylanolytic enzymes. Guided by bioinformatics, we have here selected three xylan-metabolizing ascomycetous yeasts for in-depth characterization of growth behavior and xylanolytic enzymes. The savanna soil yeast Blastobotrys mokoenaii displays superior growth on xylan thanks to an efficient secreted glycoside hydrolase family 11 (GH11) xylanase; solving its crystal structure revealed a high similarity to xylanases from filamentous fungi. The termite gut-associated Scheffersomyces lignosus, in contrast grows more slowly, and its xylanase activity was found to be mainly cell surface-associated. The wood-isolated Wickerhamomyces canadensis, surprisingly, could not utilize xylan as the sole carbon source without the addition of xylooligosaccharides or exogenous xylanases or even co-culturing with B. mokoenaii, suggesting that W. canadensis relies on initial xylan hydrolysis by neighboring cells. Furthermore, our characterization of a novel W. canadensis GH5 subfamily 49 (GH5_49) xylanase represents the first demonstrated activity in this subfamily. Our collective results provide new information on the variable xylanolytic systems evolved by yeasts and their potential roles in natural carbohydrate conversion. IMPORTANCE Microbes that take part in the degradation of the polysaccharide xylan, the major hemicellulose component in plant biomass, are equipped with specialized enzyme machineries to hydrolyze the polymer into monosaccharides for further metabolism. However, despite being found in virtually every habitat, little is known of how yeasts break down and metabolize xylan and what biological role they may play in its turnover in nature. Here, we have explored the enzymatic xylan deconstruction strategies of three underexplored yeasts from diverse environments, Blastobotrys mokoenaii from soil, Scheffersomyces lignosus from insect guts, and Wickerhamomyces canadensis from trees, and we show that each species has a distinct behavior regarding xylan conversion. These findings may be of high relevance for future design and development of microbial cell factories and biorefineries utilizing renewable plant biomass.

Improvement of Fish Growth and Metabolism by Oligosaccharide Prebiotic Supplement.

Finfish aquaculture is expected to continue to benefit from significantly improved fish diets, which are the source of energy to support the growth and health of fish. Strategies to enhance the transformation rate of dietary energy and protein to fish growth are greatly desired by fish culturists. Prebiotic compounds can be used as supplements to human, animal, and fish diets to populate beneficial bacteria in the gut. The goal of the present study is to identify low-cost prebiotic compounds with high efficacy in increasing the absorption of food nutrients by fish. Several oligosaccharides were evaluated as prebiotics in Nile tilapia (Oreochromis niloticus), one of the most widely cultured species in the world. Several parameters of the fish on different diets were evaluated, including feed conversion ratios (FCRs), enzymatic activities, expression of growth-related genes, and the gut microbiome. Two age groups of fish (30 days old and 90 days old) were used in this study. The results indicated that the addition of xylooligosaccharide (XOS), galactooligosaccharide (GOS), or XOS and GOS combination to the basic fish diet significantly decreased the feed conversion ratio (FCR) of the fish in both age groups. Both XOS and GOS decreased the FCR of 30-day-old fish by 34.4% compared to the fish on the control diet. In the 90-day-old fish group, XOS and GOS decreased the FCR by 11.9%, while the combination of the two prebiotics led to a 20.2% decrease in FCR compared to the control group. The application of XOS and GOS also elevated the production of glutathione-related enzymes and the enzymatic activity of glutathione peroxidase (GPX), indicating the enhancement of antioxidation processes in fish. These improvements were associated with significant changes in the fish gut microbiota. The abundance of Clostridium ruminantium, Brevinema andersonii, Shewanella amazonensis, Reyranella massiliensis, and Chitinilyticum aquatile were upregulated by XOS and GOS supplements. The findings of the present study suggested that the prebiotics would be more effective when they were applied to the younger fish, and the application of multiple oligosaccharide prebiotic compounds could result in a greater growth enhancement. The identified bacteria can be potentially used as probiotic supplements in the future to improve fish growth and feeding efficiency and ultimately reduce the cost of tilapia aquaculture.

Comparison of the effects of applying xylooligosaccharides alone or in combination with calcium acetate in broiler chickens

Xylooligosaccharides (XOS) which are generally processed by the enzymatic hydrolysis of extracted xylan, constitute a class of feed additives with potential probiotic properties. Although the production of the XOS through a novel acetic acid catalysis is green and efficient, the removal of acetic acid is costly and tedious. To ease operation and save expenditure, the acetic acid should be chemically immobilized by adding CaO to form calcium acetate (CAS), which acts as a feed additive component in the XOS products. This study identified the biofunction of the acidolyzed XOS product and compared its effects to those of the immobilized XOS and calcium acetate (CXC) combination on the growth performance, carcass characteristics, meat quality and immunity functions during broilers breeding. A total of 180 1-day-old male Arbor Acres broilers were randomly allocated to three groups: a) control group; b) XOS group (0.2 g XOS /kg feed); c) CXC group (0.2 g XOS + 0.23 g CAS/kg feed). The results indicated that supplementation with XOS or CXC improved the body weight (BW) and average daily gain (ADG), decreased feed/gain (F/G) of the broilers (P < 0.05), and was the best for the XOS group. XOS and CXC increased the carcass weight of broilers, while CXC was found to increase the abdominal fat yield (P < 0.05). The addition of XOS or CXC was found to reduce the cooking losses in broilers (P < 0.05). XOS was found to decrease the concentrations of uric acid (UA) and urea, and improve the concentration of immunoglobulin (Ig) G, while CXC was found to lower the concentration of UA and increase the (Ig)A and IgG concentrations in the serum of broilers (P < 0.05). There was no difference in the content of short-chain fatty acids in the cecum among the groups (P > 0.05), but there was an increasing trend in both the test groups compared to that of the control group. In conclusion, supplementation of XOS either alone or in combination with CAS was found to improve the growth performance, meat quality and immunity of broilers. The group supplemented with XOS alone demonstrated improved growth performance, meat quality, and metabolism, more effectively while the group fed with XOS + CAS in combination demonstrated a promising improvement in immunity. Based on the cost, effectiveness of the process and other factors, the XOS products can be directly implemented for animal production without removing CAS.

Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12.

Simple SummaryXylo-oligosaccharides (XOS) are considered indigestible fibers that could support the growth of potentially beneficial gut microbes, thus classified as “prebiotics”. Prebiotics are “a substrate that is selectively utilized by host microorganisms conferring a health benefit” as defined by the International Scientific Association for Probiotics and Prebiotics. The current work aimed to study the effect of XOS and glucose addition on wheat flour sourdough fermented with Bifidobacterium animalis subsp. lactis (BB-12) strain in terms of organic acid production and on the rheological properties of the doughs. The effect of XOS addition increased the production of organic acids, and positively influenced the rheological properties of the dough. Additionally, after frozen storage, there were no significant viscoelastic changes in the dough structure, which indicates that xylo-oligosaccharides improved the water retention capability of the dough. Through fermentation carbohydrates like, glucose, xylose, maltose, and XOS were consumed, and a high quantity of lactic and acetic acid were produced, organic acids with roles in the flavor generation and sensorial properties of the final product. This study showed the potential use of XOS as food ingredient in sourdoughs for bakery products manufacturing with improved quality and rheological properties.Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and are classified as “emerging prebiotic” compounds. Since XOS were shown to promote the growth of bifidobacteria in the gut with potential effects on one’s health, scientists used them as food ingredients. For example, the addition of XOS in bakery products could improve their physicochemical characteristics. The current work aimed to investigate the effect of XOS and glucose addition on wheat flour sourdough fermented with Bifidobacterium animalis subsp. lactis (BB-12) strain in terms of organic acid production. The effect on viscoelastic changes during frozen storage and after the thawing process was also studied. The results showed that the viability of BB-12 increased slightly with the increase in XOS and glucose concentrations, which determined dough acidification due to accumulation of organic acids, that positively influenced the dough’s rheological properties such as a higher elasticity before and after frozen storage. With 10% XOS-addition, the acetic acid quantity reached 0.87 ± 0.03 mg/L, and the highest lactic acid concentration was found in the 10% XOS-enriched doughs, the glucose-enriched doughs and in the control sample (100% wheat dough). The quantity of glucose, maltose, XOS, and xylose decreased until the end of fermentation.

Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake

Effects of adding resistant starch (RS), inulin (IN) and xylo-oligosaccharide (XOS) on the cooking properties, texture properties, ordered structure of starch, water mobility and in vitro digestion of Yiyang rice cake were investigated. The cooking loss of rice cake was reduced to 2.8–4.6% with the addition of XOS. Addition of these fermentable carbohydrates increased the hardness, viscosity, chewiness and order of starch. As the content of carbohydrates increased, the rice cakes gradually became smoother. RS and XOS promoted the starch retrogradation and the free movement of water in the rice cakes, and increased the ordered structure formed by the association between starch chains; IN had no obvious effect on the retrogradation. Compared with the control group, digestion rate and final digestibility level of the starch digestion model in RS and XOS groups decreased, especially the total amount of available starch of XOS120 decreased to 73.8%, indicating that they had a certain inhibitory effect on starch digestion. The crystallinity formation theories for high-moisture starch gels are not applicable to rice cakes.

Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides

The present study identified the threshold concentration of xylo-oligosaccharides (XOS) that resulted in minimal quality changes (rheology, color, water activity, pH, and total soluble solids) in strawberry puree. Optimization of XOS concentration to 5% (w/w) did not significantly alter the quality attributes of the strawberry puree. In addition, this study also monitored the rheological properties, composition (total soluble solids, total phenolic content, flavonoids, and tannin content), physicochemical attributes (color, water activity, pH) and sensorial properties of XOS-enhanced (5%, w/w) strawberry puree after thermal processing (HTST: 75 °C, 15s and UHT: 121 °C, 2s) and storage after 1, 15, and 36 days at 4 °C and 55 °C. At 5% (w/w) concentration, the addition of XOS increased consumer preference without significantly compromising quality attributes. Thermally treated strawberry puree (HTST and UHT) were less preferred by consumers than fresh puree. However, all strawberry samples incorporated with XOS (5%, w/w) received statistically higher scores than the samples without the XOS addition. Thus, the proposed supplementation of strawberry puree with XOS could be a viable solution to increase consumers’ dietary fiber intake with little need for behavioral changes.

An invitro study of the prebiotic properties of Xylooligosaccharide (XOS) and organoleptic evaluation of XOS added Prawn patia and Black rice kheer.

Background: There is emerging evidence that functional foods ingredients can have an impact on a number of gut related diseases and dysfunctions [1]. A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers health benefits [2]. Besides providing the health benefits, prebiotics are known to extend technological advantages in favour of improved organoleptic qualities of the food products. Xylooligosaccharides (XOS) is a stable prebiotic which can withstand heat up to 100℃ under acidic conditions (pH=2.5-8) and has a potential to be incorporated into food products [3]. However, its prebiotic properties needs to be established in terms of bile resistance, acid tolerance, fermentability to produce short chain fatty acids (SCFA) and growth of Lactobacillus plantarum and Bifidobacterium adolescentis and Escherichia coli. XOS also needs to be exploited for its potential to be incorporated into various food products and study their organoleptic properties similar to fructooligosaccharides (FOS) which have proven technological benefits in terms of its miscibility and organoleptic qualities.Context and purpose of this study: Several prebiotics such as FOS, GOS, inulin have been recently recognized for their health promoting abilities. XOS is yet another emerging prebiotic that needs to be explored for its prebiotic potential especially in terms of its acid tolerance, bile resistance and ability to get fermented by the probiotic bacteria and produce health promoting short chain fatty acids as well as its potential to be added to food products. Therefore, this study was undertaken to determine the prebiotic properties of XOS invitro and to study the organoleptic properties of XOS upon its addition on a few Indian traditional foods (Prawn patia and Black rice kheer).Results: No degradation of XOS was observed on its exposure to bile at 0h, 1.5h and 3h with bile concentration 0.5%, 1% and 1.5%. XOS recovery was observed to be 100% on its exposure to pH 1.5, 2 and 3 at 0h. At 1.5h it was found to be 98.4%, 98.9% and 97.9% at 1.5pH, 2pH and 3pH respectively and 96.2%, 97.3% and 96.3% upon its exposure to 1.5pH, 2pH and 3pH respectively at 3h. Growth of Lactobacillus plantarum and Bifidobacterium adolescentis was higher (OD 0.71) and (OD 0.75) up to 2% when compared to glucose (p≤0.01), whereas, growth of Escherichia coli (OD 0.4) was restricted upon addition of XOS when compared to glucose (p≤0.01). Acetate was produced the most, followed by Propionate and Butyrate. Organoleptic evaluation revealed no significant difference in XOS added Prawn patia and Black rice kheer at all levels of addition (5%, 8% and 10%). Hence, adsition of XOS to these two products were well accepted by the panellists up to 10% level of addition.Conclusions: This study has successfully established the prebiotic potential of XOS in terms of acid tolerance, bile resistance, growth of probiotic bacteria and production of SCFA. XOS was well accepted in both the food products at all the three levels of incorporation, i.e. 5%, 8% and 10%. Limited researches have been conducted on prebiotic XOS. Therefore, for discussion references were taken with regards to other prebiotics such as FOS, inulin etc. Further studies can be undertaken to demonstrate the clinical efficacy of XOS intake with respect to various non communicable diseases.

Effects of xylo-oligosaccharide and flavomycin on the immune function of broiler chickens.

This study investigated the effects of xylo-oligosaccharide (XOS) and flavomycin (FLA) on the performance and immune function of broiler chickens. A total of 150 ArborAcres broilers were randomly divided into three groups and fed for six weeks from one day of age in cascade cages. The diets of each test group were (1) a basal diet, (2) the basal diet supplemented with 2 mg/kg FLA, and (3) the basal diet supplemented with 2 mg/kg XOS. At 21 and 42 days, the growth performance index values and short-chain fatty acid (SCFA) concentrations in the cecum were quantified. Furthermore, immunoglobulin G (IgG) and plasma interleukin 2 (IL-2) as well as mRNA expression of LPS-Induced TNF-alpha Factor (LITAF), Toll-like receptor-5 (TLR5) and interferon gamma (IFNγ) in the jejunum were quantified. The results showed that administration of XOS or FLA to chickens significantly improved the average daily gain. Supplementation with XOS increased acetate and butyrate in the cecum, while FLA supplementation increased propionate in the cecum. An increase in plasma IgG was observed in XOS-fed 21-day-old broilers, but FLA supplementation decreased IgG in the plasma of 42-day-old broilers and increased plasma IL-2. Furthermore, FLA or XOS supplementation downregulated mRNA expression of IFNγ, LITAF and TLR5. The above data suggest that addition of XOS and FLA to the diet could improve the growth performance of broilers and reduce the expression of cytokine genes by stimulating SCFA.

The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

The addition of xylooligosaccharide (XOS), sodium reduction and flavor enhancers (arginine and yeast extract) on the manufacture of requeijão cremoso processed cheese was investigated. The addition of XOS resulted in a denser and compact structure, with increased apparent viscosity, elasticity (G′) and firmness (G*). The addition of XOS and yeast extract improved the rheological and physicochemical properties (decrease in viscosity and particle size and increase in melting rate) and sensory characteristics (improvement in salty and acid taste, greater homogeneity, and lower bitter taste). In addition, a positive effect of arginine was observed in the sensory characteristics of the requeijão cremoso processed cheese, but without improvements in the physicochemical and rheological characteristics. Overall, the XOS addition and sodium reduction proportionated the development of a healthier processed cheese formulation.

Delicate changes of bioapatite mineral in pig femur with addition of dietary xylooligosaccharide: Evidences from Raman spectroscopy and ICP.

Bone mineral is strongly correlated with performance and health of animal bodies. The mineral bioapatite (BAp) is the dominant component in bone tissue. This study investigated mineralogical changes of BAp in pig femur by Raman spectroscopy and inductively coupled plasma optical emission spectrometry (ICP-OES). The pigs had been raised with various xylooligosaccharide (XOS) additions at two stages of growth (growing and fattening periods). The results show that XOS can decrease the degree of carbonate substitution for PO4 in BAp mineral and improve the mineral's crystallinity. ICP data is consistent with the Raman results, that is the low solubility of bone BAp for pigs fed with XOS. Additionally, the effect of XOS is much better in the growing period (before 65kg) than in the fattening period (after 65kg). Moreover, the high addition of XOS (within the range of 0.1-0.5g/kg) would be appropriate to improve the crystallinity of bone BAp. This study sheds light on applying Raman and ICP techniques to investigate the delicate changes of mineral in pig bones undergoing different managements.

Role of xylo-oligosaccharides in protection against salinity-induced adversities in Chinese cabbage.

Soil salinity is a stringent abiotic constraint limiting crop growth and productivity. The present study was carried out to appraise the role of xylo-oligosaccharides (XOSs) in improving the salinity tolerance of Chinese cabbage. Salinity stress (0.5% NaCl solution) and four levels (0, 40, 80, 120 mg L(-1)) of XOSs were imposed on 20-day-old plants cultured under controlled conditions. Salinity stress decreased the aboveground fresh biomass, photosynthesis, transpiration rate, stomatal conductance, internal CO2 concentration, water use efficiency, and chlorophyll contents but increased the stomatal limitation value of Chinese cabbage compared with control. Such physiological interferences, disturbances in plant water relations, and visually noticeable growth reductions in Chinese cabbage were significantly alleviated by the addition of XOSs under salinity stress. Under salinity stress, application of XOSs significantly enhanced the activities of enzymatic (superoxide dismutase, peroxidase, catalase) and non-enzymatic (ascorbate, carotene) antioxidants and reduced the malondialdehyde content in the leaves of Chinese cabbage. The XOS-applied plants under salinity stress also recorded higher soluble sugars, proline, and soluble protein content in their leaves. Exposure of salinity stress increased the ratio of Na(+)/K(+), Na(+)/Ca(2+), and Na(+)/Mg(2+) in shoot as well as root of Chinese cabbage, however, XOS application significantly reduced these ratios particularly in shoot. Lower levels of XOSs (40 or 80 mg L(-1)) were more effective for most of the studied attributes. The greater salinity tolerance and better growth in these treatments were related with enhanced antioxidative defense system, reduced lipid peroxidation, increased osmolyte accumulation, and maintenance of ionic balance.

Xylo-oligosaccharides are competitive inhibitors of cellobiohydrolase I from Thermoascus aurantiacus

The effects of xylo-oligosaccharides (XOS) and xylose on the hydrolytic activities of cellulases, endoglucanase II (EGII, originating from Thermoascus aurantiacus), cellobiohydrolase I (CBHI, from T. aurantiacus), and cellobiohydrolase II (CBHII, from Trichoderma reesei) on Avicel and nanocellulose were investigated. After the addition of XOS, the amounts of cellobiose, the main product released from Avicel and nanocellulose by CBHI, decreased from 0.78 and 1.37mg/ml to 0.59 and 1.23mg/ml, respectively. During hydrolysis by CBHII, the amounts of cellobiose released from the substrates were almost cut in half after the addition of XOS. Kinetic experiments showed that xylobiose and xylotriose were competitive inhibitors of CBHI. The results revealed that the strong inhibition of cellulase by XOS can be attributed to the inhibitory effect of XOS especially on cellobiohydrolase I. The results indicate the necessity to totally hydrolyze xylo-oligosaccharides into the less inhibitory product, xylose, to increasing hydrolytic efficiency.

Effect of Fructo-Oligosaccharide, Isomalto-Oligosaccharide, Inulin and Xylo-Oligosaccharide on Survival of &lt;i&gt;B. Bifidum&lt;/i&gt; during Freeze-Drying

Four different prebiotics including fructo-oligosaccharide isomalto-oligosaccharide, inulin and xylo-oligosaccharide were screened for their effects on survival of Bifidobacterium bifidum during freeze-drying. The additions of prebiotics (v/v) were all 4%, 8%, 12%, 16% and 20%. The results showed that prebiotics could act on Bifidobacterium Bifidum. The optimum concentration of fructo-oligosaccharides (FOS) in samples for surival of Bifidobacterium bifidum was 12% and for viable count was 20％. Addition of xylo-oligosaccharides (XOS) played a significant role in promoting cell viablity when it was in low level. The optimum concentration of isomalto-oligosaccharides (IMO) for surival of Bifidobacterium bifidum was 16% and for viable count was 12％, while inulin in samples for surival and viable cell of Bifidobacterium bifidum both was 4％.

Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)

Physicochemical properties, sensory traits, and protein surface hydrophobicity of Chinese-style meatball (20% fat) processed from various combinations of xylooligosaccharides (XOS) and sucrose were investigated. No significant differences in pH and water-holding capacity were noted for treatments following cooking and frozen storage. Sensory springiness, hardness, chewiness, and overall acceptability of all treatments were found not significantly different. Water-soluble protein and total extractable protein concentrations of XOS4 (4% xylooligosaccharides) containing treatments were higher than other treatments at any frozen storage period (0, 4, 8, and 12weeks). Addition of xylooligosaccharides or sucrose singly or in combination at levels investigated in this experiment resulted in Chinese meatballs with comparable quality. Substitution of sucrose with varying amounts (1, 2, and 4%) of xylooligosaccharides functioned equally on the quality of Chinese-style meatball.

Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

The gel properties of mixed gels of salt-soluble proteins (SSP) and xylooligosaccharides (XOS) or other sugars were investigated. Furthermore, the water-holding capacity, synaeresis, and protein surface hydrophobicity of heated SSP/sugar mixed gels under frozen storage were evaluated. Addition of XOS and sugars lowered expressible moisture and thus elevated the water-holding capacity of mixed gels. The protein surface hydrophobicity (RSo) of heated (71.1 °C) XOS-added gels was lower than that of other treatments, indicating possible lower exposure of protein hydrophobic groups. Results from freeze/thaw stability and protein solubility showed a descending pattern of SSP/sugar mixed gels during frozen storage, with XOS-added gels being better in both test items than other treatments. Increasing saccharide levels improved freeze/thaw stability and protein solubility of frozen mixed gels. Addition of xylooligosaccharides resulted in the lowest RSo among treatments and appears to impact better cryoprotective function to meat proteins than other sugars.