Bran Arabinoxylan Research Articles

Synthesis and antioxidant properties of caffeic acid corn bran arabinoxylan esters.

As a potential of bioactive additives, corn bran arabinoxylan (CAX) was prominent in its probiotic benefits and immuno-enhancing activities. To improve the antioxidant ability of CAX, naturally occurring caffeic acid (CA) was covalently attached to CAX by esterification to generate caffeic acid corn bran arabinoxylan esters (CA-CAX) with various degrees of substitution (DS). The structure of CA-CAX was analysed by NMR, and the DS was determined by HPLC. The antioxidant activity of CA-CAX was investigated on scavenging the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical and autoxidazing methyl linoleate, and an aqueous linolenic acid dispersion was also used as an in vitro test system to examine the inhibition effect of CA-CAX on the lipid peroxidation level after UV exposure. The ability of CA-CAX to prevent H2 O2 -induced oxidative damage of cell was studied by reducing MDA levels and increasing SOD and GSH-Px activities in human hepatocarcinoma (HepG2) cell. The results certificated that CA was linked to CAX successfully with various DS. Compared with CAX, the antioxidant capacity of CA-CAX was improved significantly and enhanced with the increasing concentration and DS.

Can a standardized plant immunomodulator (rice bran arabinoxylan concentrate/MGN-3) increase the effects of MEK and BRAF inhibitors with clinical benefit? Case report of a patient with carcinoma in biliary duct

Can a standardized plant immunomodulator (rice bran arabinoxylan concentrate/MGN-3) increase the effects of MEK and BRAF inhibitors with clinical benefit? Case report of a patient with carcinoma in biliary duct

The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

SummaryThis work is concerned with modification of wheat bran arabinoxylans by ultrasound irradiation. The average molecular weights of arabinoxylans ranging from 580 000 to 800 000 kDa were yielded by regulating ultrasonic powder (120–480 W) and treat time (15–45 min). The phenolic compounds increased after ultrasound treatment, and arabinose‐to‐xylose ratios ranged between 0.55 and 0.67. FTIR spectroscopy revealed that the major chemical composition of arabinoxylans was unchanged. The maximum storage modulus decreased with the extension of ultrasonic treatment time. The antioxidant capacity test showed that the EC50 values decreased and the values from the ferric reducing antioxidant power decreased after ultrasound treatment. The results suggested that ultrasound is an effective method for the modification of arabinoxylans.

Feruloylated Wheat Bran Arabinoxylans: Isolation and Characterization of Acetylated and O–2‐Monosubstituted Structures

Arabinoxylan structures vary based on the degree and pattern of substitution of the β‐(1→4)‐linked d‐xylopyranose backbone with α‐l‐arabinofuranose units, acetyl groups, uronic acids, and feruloylated side chains. Substitution differences affect arabinoxylans’ physicochemical and physiological characteristics. Wheat bran arabinoxylans were hydrolyzed with GH10 and GH11 endo‐1,4‐β‐xylanases, and feruloylated oligosaccharides were isolated and purified (Amberlite XAD‐2 isolation, Sephadex LH‐20 gel permeation chromatography, and preparative reversed‐phase HPLC). The pure, isolated compounds were structurally characterized via liquid chromatography–electrospray ionization–mass spectrometry and one‐dimensional and two‐dimensional NMR analyses. In addition to the well‐known products of endo‐xylanase hydrolysis (xylotriose and xylobiose O–3‐substituted with a 5‐O‐trans‐feruloyl‐α‐arabinofuranosyl unit on the middle and nonreducing xylose residue, respectively), novel structural features, including O–2‐monosubstitution of xylose adjacent to a xylose carrying feruloylated arabinose, were observed. Additionally, a simultaneously acetylated and feruloylated oligosaccharide has been isolated and tentatively characterized. Oligosaccharides esterified with caffeic acid were also isolated, but these were proven to result, at least in part, as artifacts of the enzymatic hydrolysis.

Addition of Rice Bran Arabinoxylan to Curcumin Therapy May Be of Benefit to Patients With Early-Stage B-Cell Lymphoid Malignancies (Monoclonal Gammopathy of Undetermined Significance, Smoldering Multiple Myeloma, or Stage 0/1 Chronic Lymphocytic Leukemia): A Preliminary Clinical Study.

Hypothesis Prior studies on patients with early B-cell lymphoid malignancies suggest that early intervention with curcumin may lead to delay in progressive disease and prolonged survival. These patients are characterized by increased susceptibility to infections. Rice bran arabinoxylan (Ribraxx) has been shown to have immunostimulatory, anti-inflammatory, and proapoptotic effects. We postulated that addition of Ribraxx to curcumin therapy may be of benefit. Study design Monoclonal gammopathy of undetermined significance (MGUS)/smoldering multiple myeloma (SMM) or stage 0/1 chronic lymphocytic leukemia (CLL) patients who had been on oral curcumin therapy for a period of 6 months or more were administered both curcumin (as Curcuforte) and Ribraxx. Methods Ten MGUS/SMM patients and 10 patients with stage 0/1 CLL were administered 6 g of curcumin and 2 g Ribraxx daily. Blood samples were collected at baseline and at 2-month intervals for a period of 6 months, and various markers were monitored. MGUS/SMM patients included full blood count (FBC); paraprotein; free light chains/ratio; C-reactive protein (CRP)and erythrocyte sedimentation rate (ESR); B2 microglobulin and immunological markers. Markers monitored for stage 0/1 CLL were FBC, CRP and ESR, and immunological markers. Results Of 10 MGUS/SMM patients,5 (50%) were neutropenic at baseline, and the Curcuforte/Ribraxx combination therapy showed an increased neutrophil count, varying between 10% and 90% among 8 of the 10 (80%) MGUS/SMM patients. An additional benefit of the combination therapy was the potent effect in reducing the raised ESR in 4 (44%) of the MGUS/SMM patients. Conclusion Addition of Ribraxx to curcumin therapy may be of benefit to patients with early-stage B-cell lymphoid malignancies.

Effects of pre-fermented wheat bran on dough and bread characteristics

This study was aimed at investigating the influence of wheat bran arabinoxylans on the dough development and on the qualitative characteristics of the final bread. Furthermore, the impact of microbial fermentation and enzymatic treatment (xylanase, amylase, cellulase) on the solubility of wheat bran arabinoxylans was studied. For this purpose different wheat breads were produced: Control Bread (CB): soft wheat flour 100%; Bran Bread (BB): soft wheat flour 80%, wheat bran 20%; Bran Sourdough Bread (BSB): soft wheat flour 80%, pre-fermented bran 20%; Bran Enzyme Bread (BEB): soft wheat flour 80%, wheat bran 20%, enzyme mixture (0.02%); Bran Enzyme Sourdough Bread (BESB): soft wheat flour 80%, pre-fermented bran 20%, enzyme mixture (0.02%). Flours and doughs were characterized for their rheological properties by alveographic, farinographic and rheofermentometer tests and for dietary fiber and total and soluble arabinoxylan content. Final breads were characterised for dietary fiber, arabinoxylans, moisture content, bread volume, and for miscroscopic evaluation of the bread crumb by scanning electron microscopy. Results highlighted that the use of pre-fermented bran (starter culture fermentation in combination with enzyme treatment) influenced the arabinoxylans solubility, having positive effects on the bread making quality, the water balance and the overall characteristics of the final breads.

Elevated propionate and butyrate in fecal ferments of hydrolysates generated by oxalic acid treatment of corn bran arabinoxylan.

Previous work in our laboratory showed that alkali-solubilized corn arabinoxylan (CAX) has a slow initial, but later complete, in vitro human fecal fermentation. CAX and a moderately high molecular weight hydrolysate (CH) were propiogenic, and produced low levels of butyrate. Here, we show that oxalic acid-generated hydrolysates from CAX, which include a large xylooligosaccharide, and free arabinose fractions, increased short chain fatty acid (SCFA) production, which included relatively high levels of both propionate and butyrate, an unusual SCFA combination. Hydrolytic degradation of CAX by acid hydrolysis (0.05 M oxalic acid at 100 °C for 2 h) and subsequent graded ethanol precipitations were used to obtain mixtures with different molecular weight ranges. Ethanol-precipitated fractions (F 0-65%, F 65-75%, F 75-85%) were mostly lower than 100 kDa and F > 85% was composed of monosaccharides and oligosaccharides of DP 2-8. Oxalic acid treatment caused the removal of all single arabinose unit branch chains and some di/trisaccharide branch chains, producing lightly substituted xylan backbone fragments, most of which were in the oligosaccharide (DP < 10) size range. In vitro human fecal fermentation analyses showed all oxalic acid-hydrolysate fractions were slower fermenting than fructooligosaccharides (FOS), but produced similar or higher amounts of total SCFAs. Butyrate production in two hydrolyzate fractions was double that of CH, while propionate levels remained relatively high.

Wheat bran arabinoxylan supplementation alleviates 5-fluorouracil induced mucositis and myelosuppression in BALB/c mice

The effect of arabinoxylan (AX) on chemotherapy-induced intestinal mucositis and myelosuppression was investigated. BALB/c mice were divided into 5 groups and subjected to either intraperitoneal injection of vehicle for group 1 or 5-fluouracil (5-FU) for groups 2, 3, 4 and 5. Animals in groups 1 and 2 were fed with standard diet, whereas those in groups 3 and 4 were fed with diet supplemented with 2.5 or 5% of AX, respectively. Animals in group 5 were fed with diet supplemented with 5% L-glutamine (GLN). The animals were sacrificed on the 10th day post 5-FU administration. The loss of body weight and diarrhoea were significantly alleviated only in GLN group. Animals in AX and GLN group showed significantly higher thymus weight and decreased protein expression of inflammatory mediators, less apoptotic activity and higher proliferating activity in their intestinal mucosa compared to 5-FU control group. These results suggest AX supplementation effectively improved intestinal mucositis and myelosuppression.

Synthesis and properties of feruloyl corn bran arabinoxylan esters.

To enhance the antioxidant activity and UV absorption coefficient of corn bran arabinoxylan (CAX), ferulic acid (FA) with this physiological activity is used to modify CAX. Corn bran arabinoxylan was extracted from corn bran according to alkaline hydrogen peroxide (AHP) method. FA was covalently linked to CAX by esterification in a two-step feasible synthesis to generate ferulic acid arabinoxylan esters (FA-CAX). The structure and molecular weight of FA-CAX were characterized by NMR and HPSEC, the degrees of substitution (DS) was determined by HPLC, and the ultraviolet (UV) coefficient of FA-CAX was tested by UV spectroscopy. The antioxidant activity of FA-CAX was investigated on the basis of 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical assay, and protecting ability of FA-CAX to UV-induced oxidative damage was tested using linolenic acid dispersion as stratum corneum lipid model. The results demonstrated that FA was attached to CAX successfully, and the inherent structure of CAX would not be broken during the process of the synthesis. FA-CAX-1 and FA-CAX-2 contained different amount of FA, with DS at 0.33 and 1.25, respectively, can absorb UV both at UVA and UVB. Moreover, FA-CAX-2 exhibited better antioxidant activity than FA-CAX-1 based on the two test methods. Ferulic acid modified CAX had significant antioxidant ability and UV absorption coefficient. And higher amount of FA leads to higher antioxidant activity and stronger UV absorption and stability. With increasing amount of FA attached to CAX, the antioxidant activities were better and the UV absorption was stronger and more durable.

Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties

The aim of this work was to evaluate physicochemical properties of chitosan-based films with different fractions of arabinoxylans (AXs). Five fractions composed by AXs or mixtures of AXs and arabino-xylo-oligosaccharides (AXOS) obtained through three different processes were added to chitosan-based films. These films were obtained by solvent casting and characterized in terms of water vapor permeability (WVP), opacity, thickness, moisture content and mechanical properties (i.e., tensile strength – TS and elongation at break – EB), being the chemical interactions evaluated by FTIR.Moisture content values ranged between 20 and 30% for all five studied films being the lowest value observed for chitosan films with the fraction F1 of AX/AXOS (21.1%). The films with incorporation of F3a, F3b and F4 AXs fraction were more opaque (>10%) than the other studied films. Regarding mechanical properties CH films presented EB and TS values of 31.26% and 8.25MPa, respectively, both these values remain statistically equal with the incorporation of AX/AXOS except for films containing the fraction F1 and F2. For films with the F2 fraction were obtained higher values of EB (41.31%) while for CH films containing the F1 fraction the TS values (13.07MPa) increased.In conclusion, wheat bran AXs can be successfully incorporated into chitosan-based edible films providing, together with chitosan, an extra functional value to films, due their health benefits.

Protein/arabinoxylans gels: effect of mass ratio on the rheological, microstructural and diffusional characteristics.

Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning microscopy. In mixed gels, protein aggregates forming clusters were detected at protein/polysaccharide ratios higher than 0.25. These clusters were not homogeneously distributed, suggesting that WBAX and protein are located in two different phases. The apparent diffusion coefficient (Dm) of proteins during release from mixed gels was investigated for mass ratios of 0.06 and 0.12. For insulin, Dm increased significantly from 2.64 × 10−7 to 3.20 × 10−7 cm2/s as the mass ratio augmented from 0.06 to 0.12. No significant difference was found for Dm values of ovalbumin and bovine serum albumin released from the mixed gels. The results indicate that homogeneous protein/WBAX gels can be formed at low mass ratios, allowing the estimation of Dm by using an analytical solution of the second Fick’s law.

Effects of dietary wheat bran arabinoxylans on cholesterol metabolism of hypercholesterolemic hamsters

The aim of the present study is to investigate the effects of dietary wheat bran arabinoxylans (AXs) on cholesterol metabolism in hypercholesterolemic hamsters. The hamsters were divided into 3 groups and fed the experimental diets containing AXs or oat β-glucan at a dose of 5g/kg for 30 days. As the results, the AXs lowered plasma total cholesterol and LDL-cholesterol concentrations, and increased excretions of total lipids, cholesterol and bile acids, as well as oat β-glucan. The AXs reduced the activity of 3-hydroxy-3-methyl glutaryl-coenzyme A (HMG-CoA) reductase, and increased the activity of cholesterol 7-α hydroxylase (CYP7A1) in liver. Moreover, the AXs increased propionate and the total short-chain fatty acids (SCFAs) concentrations. These results indicated that dietary AXs reduced the plasma total cholesterol and LDL-cholesterol concentrations by promoting the excretion of fecal lipids, regulating the activities of HMG-CoA reductase and CYP7A1, and increasing colonic SCFAs in hamsters.

Gels of ferulated arabinoxylans extracted from nixtamalized and non-nixtamalized maize bran: rheological and structural characteristics

The molecular identity, molecular weight distribution, and microstructure of arabinoxylans from nixtamalized (N-MBAX) or non-nixtamalized (MBAX) maize bran were investigated and correlated to their gelling capability and the gels’ structural and rheological properties. N-MBAX and MBAX presented Fourier transform infra-red (FT-IR) spectra typical of arabinoxylans. A low-molecular-weight fraction of arabinoxylans was present in MBAX but not in N-MBAX. Scanning electron microscopy (SEM) analysis showed that N-MBAX and MBAX present a rough and smooth surface topography, respectively. N-MBAX and MBAX gels were prepared by laccase oxidative cross-linking. N-MBAX and MBAX gels at 6% (w/v) presented an average pore size of 108 and 134 nm and elasticity values of 328 and 62 Pa, respectively. In SEM images, N-MBAX gels appear as a mix of sheets and rigid plates, while MBAX gels present an irregular honeycomb structure. These results indicate that nixtamalization process modify the molecular weight distribution and microstructure of maize bran arabinoxylans as well as the gels structural and rheological properties.

Arabinoxylan microspheres: structural and textural characteristics.

The aim of this research was to study the structural and textural characteristics of maize bran arabinoxylan (MBAX) microspheres. The laccase-induced cross-linking process was monitored by storage (G') and loss (G'') moduli changes in a 4% (w/v) MBAX solution. The G' and G'' values at the plateau region were 215 and 4 Pa, respectively. After gelation, the content of ferulic acid dimers decreased from 0.135 to 0.03 µg/mg MBAX, suggesting the formation of ferulated structures unreleased by mild alkaline hydrolysis. MBAX microspheres presented an average diameter of 531 µm and a swelling ratio value (q) of 18 g water/g MBAX. The structural parameters of MBAX microspheres were calculated from equilibrium swelling experiments, presenting an average mesh size of 52 nm. Microstructure and textural properties of dried MBAX microspheres were studied by scanning electron microscopy and nitrogen adsorption/desorption isotherms, respectively, showing a heterogeneous mesoporous and macroporous structure throughout the network.

Alkaline extraction conditions determine gelling properties of corn bran arabinoxylans

Alkali treatment is used for extraction of arabinoxylans (AXs) from cereal brans. Our objective was to determine the effect of alkali treatment conditions on oxidative gelling of corn bran AXs. AXs extracted through mild alkali treatment formed strong gels through ferulic acid (FA) crosslinking by the action of laccase. Increasing harshness of alkali treatment caused a decrease in average FA content of AXs and elasticity of gels. However, gelling capacity of the AX samples was not predicted well by average FA content. We hypothesize that this is due to the presence of AX molecules with different FA contents within a sample. AX molecules rich in FA would form crosslinks and participate in the network, while those with low FA contents would not. The proportion of participating molecules would be the factor deciding the gelling capacity of the sample. This concept of participating molecules was tested by establishing the presence of crosslinks in non-gelling samples through HPSEC and rheological measurements pertaining to the Cox–Merz rule. The study provides an approach to design of gels with different strengths, textures and colonic fermentation properties.

An open-label, randomized clinical trial to assess the immunomodulatory activity of a novel oligosaccharide compound in healthy adults

Background: Rice Bran Arabinoxylan Compound (RBAC) is a nutritional supplement produced by enzymatic hydrolysis of hemicellulose B derived from rice bran. Several in vitro studies and clinical reports have shown RBAC to possess promising immunomodulating effects, specifically with respect to natural killer cell and cytokine activity. The concept of a true immunomodulator is an agent possessing a broad range of activity dependent upon the existing state of health and immunity in the individual host. The present study investigated the immunomodulatory effect of RBAC in a healthy adult human population over 60 days by assessing changes in natural killer cell cytotoxicity (NKCC) and cytokines and growth factors. Subjects participated in a two-group, randomized intervention, where one group (n=10) consumed 1 gram/day and the other (n=10) consumed 3 gram/day. Safety and tolerability of RBAC were assessed with total bilirubin, total protein, creatinine, and liver function tests.Results: We found that both groups had similar responses for NKCC, cytokines, and growth factors. The NKCC peaked at 1 week, whereas interferon-γ, tumor necrosis factor-α, interleukins-1α, -1β, -8, and -10, and epidermal growth factor peaked at 30 days. All subjects tolerated the supplement without any adverse reactions.Conclusions: Our results showed transient, bi-directional, immune marker effects consistent with true, multifactorial immunomodulation rather than simply immunostimulation or immunosuppression. Given our findings, the immunomodulatory activity of RBAC merits study in conditions where the immune system is functionally compromised (e.g., otherwise-healthy smokers and HIV/AIDS or cancer patients). RBAC may not only help to destroy tumor cells and viruses directly, but also increase the activity of immune cells, thereby optimizing the immune system, especially NKCC, which can increase the chance and speed of host recovery.Keywords: Rice bran, arabinoxylan compound, activity of immune cells, immunomodulation, HIV/AIDS, and cancer

Studies on wheat bran Arabinoxylan for its immunostimulatory and protective effects against avian coccidiosis

Wheat (Triticum aestivum) bran derived polysaccharides, Arabinoxylans (AXs), were evaluated for their immunostimulatory and protective efficacy against Eimeria infection in chickens. Humoral response revealed significantly higher (P<0.05) total Igs, IgG and IgM titers at days 7th and 14th post primary and secondary injections of sheep red blood cells in the experimental chickens administered with AXs as compared to those of control group. The percent protection and daily weight gains were significantly higher (P<0.05) in the chickens of experimental groups as compared to control; whereas, mean oocyst per gram of droppings and lesion scores were significantly higher (P<0.05) in control group as compared to chickens in the experimental groups. The differences in organ body weight ratio of all the lymphoid organs were statistically non-significant (P>0.05) between experimental and control groups except thymus and cecal tonsils. In conclusion, AXs showed both immunostimulatory and protective effects against coccidiosis in broiler chickens.

Technologies for enhanced exploitation of the health-promoting potential of cereals

As part of a general trend, the grain processing industry faces the challenge to produce new ingredients and foods with added value for consumer health. In this context, the EU 6th Framework Integrated Project HEALTHGRAIN, as part of its overall goal to provide the scientific basis for increasing the intake of health-promoting compounds in whole grains or their fractions, developed new technologies for cereal ingredient and food manufacture. We here report on the outcome of this work, with a main emphasis on wheat processing. It included revisiting dry milling and exploration of wet enzyme-based fractionation processes as well as fermentation in order to produce food ingredients and/or foods with increased levels of health relevant components and structural features delivering good sensory properties. A novel wheat grain fractionation diagram was developed for incorporating bioactive compounds in flour and removing the parts of the grain detrimental for technological quality and safety. Processing eliminated the pericarp by initial pearling to leave only the crease material attached to the kernel, the resultant grain was milled to eliminate the bran crease material, and the white flour was remixed with the pearling fraction to incorporate as much as possible of the aleurone layer material into the flour. A process for isolating aleurone from wheat bran starts with size reduction of bran particles to favour tissue separation. The aleurone tissue is then mechanically separated from the other seed coats by using impact or shearing forces. After these fragmentations, the resultant blend is mechanically separated. Further purification of aleurone cells can be achieved using electrostatic separation to yield a powder containing about 90% aleurone which has high antioxidant activity and contains significant levels of vitamins, minerals, phytosterols, lignans and other phenolic substances. The size distribution of the particles ground to ultra-fine size was narrower for cryogenic grinding than for ambient grinding. Further work dealt with wet processing. The abundance of arabinoxylan (AX) in bran offered excellent possibilities for manufacturing AX oligosaccharides (AXOS), which meet the criteria for prebiotics. Xylanases release AXOS from AX with a yield which was negatively correlated with the arabinose to xylose ratio of wheat bran AX. In addition, hyperthermophilic xylanases allow producing AXOS in situ during bread making without the negative impacts of AX extensive hydrolysis on dough processing that some regular xylanases induce. Bran fermentation with yeast prior to bread making leads to higher bread volume and greater crumb softness. Moreover, bioprocessing of bran by enzyme-aided fermentation increases the content of soluble fibre and the in vitro and in vivo bioaccessibility of phenolic acids. The quality of gluten-free breads can be improved by using lactic acid bacteria with properties including antifungal activity, or the production of exopolysaccharides or enzymes. Finally, studies and demonstration activities were carried out on laboratory and pilot scale.

The Peroxidase/H2O2 System as a Free Radical-Generating Agent for Gelling Maize Bran Arabinoxylans: Rheological and Structural Properties

The oxidative gelation of maize bran arabinoxylans (MBAX) using a peroxidase/H2O2 system as a free radical-generating agent was investigated. The peroxidase/H2O2 system led to the formation of dimers and trimer of ferulic acid as covalent cross-link structures in the MBAX network. MBAX gels at 4% (w/v) presented a storage modulus of 180 Pa. The structural parameters of MBAX gels were calculated from swelling experiments. MBAX gels presented a molecular weight between two cross-links (Mc), a cross-linking density (ρc) and a mesh size (ζ) of 49 × 103 g/mol, 30 × 10−6 mol/cm3 and 193 nm, respectively.

Properties of Arabinoxylans from Wheat Bran, Shorts and Flour

Arabinoxylans were prepared from bran, shorts and flour, three wheat milling fractions. The yields of bran arabinoxylan (WBAX), shorts arabinoxylan ( WSAX) and flour arabinoxylan ( WFAX) were 8.99%, 7.28% and 1.12% respectively. Sugar composition analysis showed that WFAX contained less non-cellulosic sugars ( 75.56%) compared with WFAX and WSAX. WBAX had the lowest Ara/Xyl ratio compared with WSAX and WFAX. HPSEC analysis showed that WFAX had higher molecular weight compared with WBAX and WSAX, and WBAX had the lowest molecular weight. WBAX, WSAX and WFAX in water solution had higher molecular weight than in 0.5mol/L NaOH and 1.0mol/L NaOH. In 1.0 mol/L NaOH solution, arabinoxylans had the lowest molecular weight compared that in 0.5 mol/L NaOH and distilled water. From the recovery of WBAX, WSAX and WFAX in different solvents, it showed that 1.0N NaOH had good dissolved effect for arabinoxylans, and water heating treatment ( 80°C 2hr, then stirring overnight at room temperature) had poor dissolved properties compared with 0.5 mol/L NaOH and 1.0 mol/L NaOH ( 25°C,2hr)