Fermented Wheat Research Articles

Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu

Nongxiangxing daqu (daqu), which is produced by the open fermentation of wheat, is the fermentation starter of baijiu. This work reports the occurrence and driving factors of microbial community succession (MCS), which determines daqu quality, during daqu fermentation. The co-occurrence networks of the 2 stages of the MCS showed that module 2 of stage P1 contained Mucoromycota and Actinobacteriota and was affected by temperature, humidity, CO2, and moisture; module 8 of stage P2 contained Mucoromycota and Saccharomycetes and was influenced by acidity and moisture. Twenty-two genera were thebiomarkers of the MCS. The MCS was driven by temperature, humidity, CO2, O2, acidity,moisture and interactions between the biomarkes and Lactobacillales, Saccharomycetales, and Acetobacter. The main driving factors of the bacterial community succession were acidity, moisture, and temperature, and that of the fungal community succession was moisture. These results guide the control of MCS during daqu fermentation.

Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese

Plant coagulant, animal rennet and microbial coagulant are used as milk coagulating agents resulting in different cheese products. However, emphasis has been on the use of plant coagulant as opposed to that from animal source, rennet. Alternative milk coagulants are therefore investigated instead of animal enzymes. The use of vegetable extracts as milk coagulants has evolved in soft cheese processing. This study explored the potential of plant coagulants as an ideal choice in the production of cheese. Hence, the objective of this study was to evaluate the effects of the coagulants on the yield and proximate composition of cheese. To compare them with cheese coagulated with supernatants from fermented white sorghums (WSS) and wheat (WS) in the laboratory. The results were also compared with cheese coagulated with Calotropis procera leaf extract (CPE) in terms of yield, the percentage composition of total solids (TS), fat, protein, lactose ash and the pH of the cheeses. The same parameters were evaluated in the whey (by-product). The minerals, pH and the proximate components in WS and WSS were also compared. Maximum cheese yield was recorded at equal volumes of milk and coagulants. CPE was superior to these other two considering the constituents in all three cheeses. The chemical composition of CPE coagulant was superior to WS and WSS in terms of TS, fat, protein and ash but lower in moisture content compared with the other two. Protein content was higher in cheese prepared with CPE (22%) about six times the amount in raw milk and the least was WSS (12%). Moreover, the cheese made with CPE had the highest yield (31.76g) and differed significantly (P< 0.05) from WSS (28.87g) and WS (29.70g). Also, cheese made with WS (30.57g/ml) had the highest whey volume compared with WSS (28.11g/ml). However, increasing levels of each supernatant with a constant volume of raw milk (100ml) produced higher cheese yield at 100ml of the supernatant and 100ml of milk. Whey from WSS was the most acidic (5.85) of all the three produced but with increased acidity as the storage days increased. The study revealed that cheese with high nutritional quality can be produced with CPE, WSS and WS. The use of equal volume of coagulant (WSS or WS) to raw milk would give optimal cheese yield. This will promote the utilization of WSS and WS, which is naturally left as the waste product.

Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos

Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also measured through the determination of the scavenging ability against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, reducing power and hydrogen peroxide scavenging activity. The results showed that the total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented than in unfermented wheat. Thus, natural fermentation can enhance natural antioxidants in wheat and transform it into a healthy food or ingredient with multi-functional properties which can be used in the food industry.

Effects of fermented wheat bran and yeast culture on growth performance, immunity, and intestinal microflora in growing-finishing pigs.

This study was conducted to evaluate the effects of feeding fermented wheat bran (FWB) and yeast culture (YC) on growth performance, immune levels, and intestinal microflora in growing-finishing pigs. In total, 96 crossbred pigs were randomly distributed into four treatments with four replicates pens and six pigs per pen. This study was performed using a 2 × 2 factor design: 1) CON (basal diet), 2) FWB (basal diet + 5% FWB), 3) YC (basal diet + 2% YC), and 4) FWB + YC (basal diet + 5% FWB + 2% YC). Dietary FWB supplementation significantly increased the average daily gain and significantly decreased the feed gain ratio of growing-finishing pigs (P < 0.05). Supplementation of FWB and YC improved the immune capacity and reduced the inflammation level of growing-finishing pigs (P < 0.05). In addition, pigs fed FWB, YC, and FWB + YC diets showed better intestinal development and morphology compared with those CON pigs. The relative abundance of Streptococcus in the FWB group was significantly lower than that in the CON group (P < 0.05), and the relative abundance of probiotics (unclassified_f_Lachnospiraceae, Turicibacter) increased significantly (P < 0.05). Furthermore, the relative abundance of probiotics (Lactobacillus, norank_f_Muribaculaceae) in the YC group was significantly increased compared with the CON group (P < 0.05). The results of this study observed positive effects of FWB and YC on growing-finishing pigs, which provides insights into the application of biological feed in swine industry.

Reducing rumen starch fermentation of wheat with 3% NaOH does not reduce whole tract starch digestibility and increases energy utilization in wethers during heat stress

Previous studies have suggested that feeding slowly fermentable grains might improve heat-tolerance in ruminants, due to increased post-rumen starch digestion and a reduction in the heat increment of feeding. During heat stress gastrointestinal function may be compromised which could impact on the site and extent of digestion. To characterize the in vitro rumen starch and DM disappearance of corn, wheat, and 3% NaOH-treated wheat grains, grain samples were incubated during 0, 5, 8, and 24 h at 39 °C in buffered rumen fluid. Then faecal pH and whole tract apparent starch, DM, and organic matter (OM) digestibility were determined in wethers fed, with either corn (CD), wheat (WD) or 3% NaOH- treated wheat (TWD) based diets during heat stress in two experiments. In experiment 1, 22 wethers were fed either CD or WD (n = 11 per diet) during three different stages in climate controlled rooms: stage 1 (TNFR), 7 days of thermoneutral conditions 18–21 °C and 40–50% relative humidity) and 1.3 times maintenance feed intake; stage 2 (HSFR), 7 days of heat stress (28–38 °C and 30–50% relative humidity) and feed intake as TNFR; and stage 3 (HSFU), 7 days of heat stress as in HSFR stage and 1.5 times maintenance feed intake. In experiment 2, 31 wethers were fed either CD (n = 10), WD (n = 10) or TWD (n = 11) during three different stages with the same temperature and relative humidity regimes as experiment 1, however during TNFR and HSFR stages wethers received 1.7 times maintenance feed intake while in HSFU stage wethers received 2 times maintenance feed intake. After 24 h of incubation, untreated wheat had the fastest rate of starch and DM disappearance followed by 3% NaOH-treated wheat and corn grain (P < 0.001). Wethers fed CD had lower apparent starch (P < 0.001) and higher DM (P < 0.001) and OM (P < 0.001) digestibility than those fed WD, which was associated with lower faecal pH (P < 0.001) and higher faecal starch content (P < 0.001) than wheat diets. 3% NaOH treatment of wheat did not affect the whole tract starch digestibility of wheat being faecal pH and starch content of TWD like WD. At low feed intakes (1.3 times maintenance) there was no effect of heat stress on digestibility whereas at higher feed intakes heat stress reduced starch, OM, and DM digestibility. However, starch digestibility of TWD was similar to WD and metabolizable energy intake, DM and OM digestibility were higher. It is concluded that 3% NaOH treatment of wheat could reduce the rumen starch disappearance (in vitro condition) without reducing the whole tract starch digestibility (tested in vivo) of wheat in heat-stressed wethers. The study demonstrated the treated wheat with NaOH can be a strategy to increase OM digestibility and energy retention of wethers under heat stress.

Effects of Fermented Wheat Germ Extract on Oral Cancer Cells: An In Vitro Study

Oral carcinoma is one of the most aggressive cancers, and despite the advances in the therapy, its mortality is still high. An attention in cancer treatment has focused on natural compounds due to their potential beneficial effects on human health. In this study, the effects of dietary supplement Fermented Wheat Germ Extract (FWGE) on oral tongue squamous cell carcinoma (OTSCC) cells were investigated In Vitro using three cell lines (HSC-3, SAS, SCC-25) with variable aggressiveness. The cell viability was significantly decreased by the treatment with high concentration of FWGE in every cell line. Regarding migration and invasion, HSC-3 and SCC-25 cells were most sensitive to FWGE since their movement was significantly reduced with 5 and 10 mg/ml FWGE, while SAS was inhibited only with 10 mg/ml FWGE. Chemotherapeutic compounds (cisplatin and 5-fluorouracil) significantly reduced all OTSCC cells viability. Importantly, combination of these drugs with 10 mg/ml FWGE significantly decreased the cell viability compared to the treatment with the chemotherapeutics or FWGE alone. Based on these In Vitro experiments, the use of FWGE seems to improve the anticancer effects on OTSCC cells. Further In Vivo and clinical studies should be conducted to verify the positive effects of FWGE for OTSCC patients.

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes.

Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by lactic acid bacteria and yeasts to most of organic acids and aromatic compounds, resulting in its distinctive flavor and aroma. The color of the soy sauce is also due to the chemical reactions between amino acids and sugars during fermentation. Therefore, koji mold, which produces various enzymes for the breakdown of raw materials, is an essential microorganism in soy sauce production and plays an essential role in fermenting the ingredients. In this review, we describe the manufacturing process of Japanese soy sauce, the characteristics of koji molds that are suitable for soy sauce brewing, and the key enzymes produced by koji molds and their roles in the degradation of materials during soy sauce fermentation, focusing on the production of umami taste in soy sauce brewing.

Physicochemical and in vitro digestibility properties on complexes of fermented wheat starches with konjac gum

In this study, the wheat starch with natural fermentation for 72 h was combined with konjac gum (KGM) at different concentrations (0, 0.1, 0.3, 0.5%, w/w), and the changes in physicochemical and digestible characteristics of the complexes were investigated. The results showed that KGM clumped fermented starch (FS) granules together and caused the FS gels to form a close network structure. The addition of KGM significantly decreased the amylose content and swelling power, and reduced peak viscosity, final viscosity, and setback value (SB), which indicated that FS-KGM complexes possessed soft gel structure and could resist the short-term retrogradation. KGM impeded the increase of relative crystallinity, retrogradation enthalpy and gel firmness of FS during storage, suggesting the long-term retrogradation of FS was retarded by KGM. All starch pastes had a weak gel-like structure, and higher storage modulus (G′) and loss tangent (tan δ) values obtained after the addition of KGM. In vitro digestion results showed that KGM could slow the hydrolysis of FS, resulting in the increase of slowly digested starch (SDS) and resistant starch (RS). In particularly, the FS-0.3KGM showed the ideal structure, the best anti-retrogradation effected, and slowest the hydrolysis.

Effects of feeding solid-state fermented wheat bran on growth performance and nutrient digestibility in broiler chickens

Solid-state fermentation has been used to improve the nutritive value of feed ingredients. In the present study, we investigated the effects of solid-state fermented wheat bran (FWB) on growth performance and apparent digestibility in broiler chickens. We measured the growth performance (ADFI, ADG, feed conversion, livability, and European performance efficiency factor) over 38 d in chicks fed a corn-soybean meal control diet (CON) or CON plus wet FWB (25 g/kg [T1]; 50 g/kg [T2]); or T1 plus 3 g/kg (T3); or T2 plus 6 g/kg (T4) soybean oil). The same diets were used to determine nutrient availability in chicks aged 20 d. Regression equations for AME and AMEn were obtained using 20-day-old chicks fed either the corn-soybean meal basal diet only or basal diet partially substituted with 50, 150, or 300 g/kg DM FWB. Diets containing 25 or 50 g/kg wet FBW did not affect the growth performance of broiler chickens, nor the apparent DM, energy, and nitrogen digestibility of the feeds, compared with the control diets (all P > 0.05). Further supplementation with oil did not improve the growth performance of broiler chickens compared with controls or chickens fed FBW. However, chickens fed diets containing soybean oil (T3 or T4) had lower (P = 0.005 and P = 0.040, respectively) apparent DM and energy digestibility than the control and FWB groups. The regression equations for AME and AMEn with the substitution of FWB produced values of 1,854.3 and 1,743.9 kcal/kg DM, respectively, and the equations were Y = 1854.3X + 52.7 (R2 = 0.971, n = 24, P < 0.001), and Y = 1743.9X + 44.6 (R2 = 0.978, n = 24, P < 0.001), respectively. Supplementation with wet FWB did not affect the growth performance of broiler chickens. Therefore, FWB is a suitable feed component for broilers.

Improving Phenolic-Linked Antioxidant, Antihyperglycemic and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria

Beneficial lactic acid bacteria (LAB)-based fermentation is an effective bioprocessing approach to improve human-health-targeted functional benefits of plant-based food substrates, such as cereal grains. Previously, we observed high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in whole grain Emmer (hulled). In this study, beneficial LAB (Lactiplantibacillus plantarum) was recruited to ferment (0–72 h) aqueous extracts (0.4 g/mL concentration) of previously optimized hulled Emmer wheat and conventional red spring wheat cv. Barlow. The fermented and unfermented (control) wheat extracts were analyzed for phenolic content, phenolic profile, antioxidant activity, and antihyperglycemic properties (α-amylase and α-glucosidase enzyme inhibitory activity) using in vitro assay models. Additionally, antimicrobial activity against pathogenic bacteria Helicobacter pylori, and potential prebiotic activity supporting the growth of beneficial Bifidobacterium longum were also investigated. Improvement in antioxidant activity and antihyperglycemic functional benefits were observed, while soluble phenolic content remained high after 72 h fermentation. Antimicrobial activity against H. pylori was also observed in 48 and 72 h fermented wheat extracts. This study provides an insight into the efficacy of LAB-based fermentation as a safe bioprocessing tool to design health-targeted functional foods and ingredients from underutilized whole grains like Emmer for targeting type 2 diabetes dietary benefits.

2,6-Dimethoxy-1,4-benzoquinone increases skeletal muscle mass and performance by regulating AKT/mTOR signaling and mitochondrial function

Background2,6-Dimethoxy-1,4-benzoquinone (DMBQ), a natural phytochemical present in fermented wheat germ, has been reported to exert anti-cancer, anti-inflammatory, and anti-adipogenic effects. However, the effect of DMBQ on muscle hypertrophy and myoblast differentiation has not been elucidated. PurposeWe investigated the effect of DMBQ on skeletal muscle mass and muscle function and then determined the possible mechanism of DMBQ. MethodsTo examine myogenic differentiation and hypertrophy, confluent C2C12 cells were incubated in differentiation medium with or without various concentrations of DMBQ for 4 days. In animal experiments, C57BL/6 mice were fed DMBQ-containing AIN-93 diet for 7 weeks. Grip strength, treadmill, microscopic evaluation of muscle tissue, western blotting, and quantitative real-time PCR were performed. ResultsDMBQ significantly increased fusion index, myotube size, and the protein expression of myosin heavy chain (MHC). DMBQ increased the phosphorylation of protein kinase B (AKT) and p70 ribosomal protein S6 kinase (S6K), whereas the phosphorylation of these proteins was abolished by the phosphoinositide 3-kinase inhibitor LY294002 in C2C12 cells. In addition, DMBQ treatment increased peroxisome proliferator-activated receptor gamma coactivator 1 alpha (PGC1α), which programs mitochondrial biogenesis, protein levels compared with control C2C12 cells. DMBQ significantly increased maximal respiration and spare respiratory capacity in C2C12 cells. In animal experiments, DMBQ increased skeletal muscle weights and skeletal muscle fiber size compared with the control group values. In addition, the DMBQ group showed increased grip strength and running distance on an accelerating treadmill. The protein expression of total MHC, MHC1, MHC2A, and MHC2B in skeletal muscle was upregulated by DMBQ supplementation. We found that DMBQ increased the phosphorylation of AKT and mammalian target of rapamycin (mTOR), as well as downstream S6K and eukaryotic translation initiation factor 4E-binding protein 1 (4E-BP1) in skeletal muscle. DMBQ also stimulated mRNA expression of PGC1α, accompanied by an increase in mitochondrial DNA content, oxidative phosphorylation (OXPHOS) proteins, and oxidative enzyme activity. ConclusionCollectively, DMBQ was shown to increase skeletal muscle mass and performance by regulating the AKT/mTOR signaling pathway and enhancing mitochondrial function, which might be useful for the treatment and prevention of skeletal muscle atrophy.

Fermented Wheat Germ Extract (FWGE) as a Treatment Additive for Castration-Resistant Prostate Cancer: A Pilot Clinical Trial

Castration-resistant prostate cancer (CRPC) is a devastating and incurable disease. Combined therapy using conventional anticancer drugs and a proprietary medical nutriment, fermented wheat germ extract (FWGE), also known as Avemar, has been suggested as a treatment for progressing prostate cancer (PCa) patients, who have become resistant to first line hormonal therapy (gonadotropin releasing hormone, GnRH). The primary aim of this study was to test if this combined therapy would slow down disease progression in CRPC patients. We tested the nontoxic, readily available, inexpensive FWGE, together with the conventional treatment, GnRH analogue, in 36 CRPC patients. Although this is a pilot study, with the drawback of a statistically small sample size, some anticancer clinical activity of FWGE could be seen in the CRPC patients, as measured by prostate specific antigen doubling time (PSADT). We found that the intake of GnRH with FWGE for at least 4 months, improved the overall health as well as the quality of life (QOL) in 4 patients (11%) and was instrumental in extending the PSADT in about 17 (out of 26) patients (65.4%), six of whom were significant. Since no mentionable adverse events were noticed, this treatment may permit the postponement of chemotherapy for these patients.

Potential anti-aging effects of fermented wheat germ in aging mice

Fermented wheat germ (FWG) is a valuable food ingredient and is naturally rich in antioxidant components; fermentation can improve the antioxidant capacity of wheat germ. The complex anti-aging effect of WG is not fully understood. This study was carried out to explore the functional properties of FWG: BALB/c mice with d-galactose (D-gal; 300 mg/kg/d) induced aging were treated with FWG (20 mg/kg/d) for 6 wk. The control mice were compared to mice with D-gal induced aging and aging mice administered FWG. FWG increased organ indices and enhanced learning and memory. The amount of total cholesterol, triglycerides, and glucose in the serum of aging mice also decreased after supplementation with FWG. FWG intake enhanced antioxidant activity in aging mice. FWG significantly increased the levels of antioxidant enzymes, such as superoxide dismutase, glutathione peroxidase, and total antioxidant capacity; it decreased the level of malondialdehyde in different tissues, including the liver, brain, intestine and serum. High-throughput sequencing results showed that the ratio of Bacteroidetes to Firmicutes index and the number of beneficial bacteria in the FWG group increased, and the growth of pathogens was suppressed in the intestines. These results suggested that FWG holds a great potential as a functional food by reducing oxidative damage, maintaining the stability of intestinal bacteria, and delaying aging.

Effect of Water and Ethanol Extracts from Hericium erinaceus Solid-State Fermented Wheat Product on the Protection and Repair of Brain Cells in Zebrafish Embryos.

Extracts from Hericium erinaceus can cause neural cells to produce nerve growth factor (NGF) and protect against neuron death. The objective of this study was to evaluate the effects of ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product on the brain cells of zebrafish embryos in both pre-dosing protection mode and post-dosing repair mode. The results showed that 1% ethanol could effectively promote zebrafish embryo brain cell death. Both 200 ppm of ethanol and water extracts from H. erinaceus solid-state fermented wheat product protected brain cells and significantly reduced the death of brain cells caused by 1% ethanol treatment in zebrafish. Moreover, the zebrafish embryos were immersed in 1% ethanol for 4 h to cause brain cell damage and were then transferred and soaked in the 200 ppm of ethanol and water extracts from H. erinaceus solid-state fermented wheat product to restore the brain cells damaged by the 1% ethanol. However, the 200 ppm extracts from the unfermented wheat medium had no protective and repairing effects. Moreover, 200 ppm of ethanol and water extracts from H. erinaceus fruiting body had less significant protective and restorative effects on the brain cells of zebrafish embryos. Both the ethanol and hot water extracts from H. erinaceus solid-state fermented wheat product could protect and repair the brain cells of zebrafish embryos damaged by 1% ethanol. Therefore, it has great potential as a raw material for neuroprotective health product.

Selected Alternative Feed Additives Used to Manipulate the Rumen Microbiome.

Simple SummaryThe continuous intensification of ruminant production drives towards the expansion of feed components and additives that are utilizes for the coverage of animal’s demand for nutrients. Additionally, in recent years, studies are focused on the investigation of how feed additives affect the microbiome of the digestive system in order to obtain improved performance and/or reduce methane emissions by ruminants. The use of additives such as algae, probiotics, fermented feed or essential oils can serve as an alternative to antibiotics or other synthetic compounds that may pose a danger to the environment.In recent years, a boost in the ruminant population has been observed, and consequently, an increase in the animals’ demand for nutrients and methane emissions. Methane emission is generated during the microbial fermentation of feed in the rumen, and a percentage even up to 12% of the energy obtained by this process can be wasted. In addition, the use of antibiotics in animal husbandry is being increasingly restricted. restricted. As a result, there is a continuous search for innovative feed additives that can serve as alternatives to antibiotics, and will also be safe for both people and the environment. In the present review article, additives were selected on basis that, according to studies conducted so far, may positively affect the microbiome of the digestive system by improving indicators and/or reducing methane production. Among them, probiotics, prebiotics or their combination—synbiotics are at the forefront of research. However, additives in the form of algae or plant origin are also gaining ground in popularity, such as essential oils, fermented wheat straw or Gelidium amansii, due to their general recognition as safe (GRAS) for both humans and environment.

Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff

Whole grain polyphenols are associated with structure-specific bioactive properties. However, the phenolic profile of grain ingredients can be significantly altered by processes like fermentation. This study investigated how polyphenol profiles in different cereal grains respond to microbial metabolism during sourdough fermentation. Whole grain wheat (white and red), sorghum (white and lemon-yellow), and teff (white and brown) flours were subjected to natural sourdough fermentation for 48–96 h, and phenolic profiles and their metabolites monitored using UPLC-tandem quadrupole MS. Flavonoid O-glycosides (dominant in sorghum) were rapidly metabolized (66% reduction in 48 h) to release aglycones (2.5 fold increase). O-Glycoside groups in mixed O/C-glycosides (dominant in teff) were selectively hydrolyzed, but more slowly (11–32% reduction in 48 h) than homo-O-glycosides, suggesting steric hindrance from the C-glycoside groups. Flavonoid C-glycosides (dominant in wheat) and aglycones (white sorghum) were generally stable to microbial degradation. Extractable phenolic acids and their esters (most abundant in white sorghum) were extensively degraded (80% reduction in 48 h) with few metabolites detected at the end of fermentation. Thus, extractable phenolics in sorghum were generally most extensively metabolized, whereas those in wheat were the least impacted by sourdough fermentation. New microbial metabolites, putatively identified as O-methylcatechol-vinyl-isoflavans, were detected in all fermented samples, with levels increasing with fermentation time. Based on structure, these compounds were likely derived from cell wall C-C linked diferulic acid metabolism. As expected, Folin reactive phenols and antioxidant capacity increased in fermented samples, but the extent was distinctly smaller in sorghums (1.3–1.9 fold) vs teff (2.4–3.2 fold) and wheat (2.0–6.1 fold), likely due to higher presence of easily metabolizable phenolics in sorghum. The phenolic profile of a cereal grain affects the products of microbial metabolism during fermentation, and may thus alter phenolic-dependent bioactive properties associated with a specific grain.

A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

This study aimed to ferment wheat grain by optimised bacteria, yeast and fungal fermentations. Crude protein, tannin, phytic acid and lactic acid contents of samples taken at 24 h intervals determined by chemical methods were compared with those of infrared (IR) spectro-chemometry. Secondary protein components were further quantified with IR spectra deconvolution method. The results indicated that some fermentations increased crude protein of wheat, whilst its tannin and phytic acid degraded in all fermentations. Wheat enriched with lactic acid content in all fermentations. FT-IR spectroscopic method accurately (99.99% of recovery) and precisely (regression coefficient of prediction R2 = 0.999, P &lt;0.0001) predicted these nutrient contents. Fermentation positively caused a re-organised secondary protein conformation; the percentages of β-sheet and α-helix increased by 68 and 140%, respectively, whereas the random coil decreased by 63%. FT-IR spectrometry combined with suitable chemometric tools provided a fast and robust monitoring of chemical and structural changes during microbial fermentation.

Evaluation of protein enriched co‐products originating from wheat fermentation in diets of common carp Cyprinus carpio to examine effects on growth response, mineral retention, haematological status and intestinal integrity

Six experimental isonitrogenous (380 g kg-1 crude protein) and isolipidic (80 g kg-1) diets were formulated for juvenile carp Cyprinus carpio. The fish meal protein component of a basal diet (control treatment) was effectively replaced by yeast protein concentrate unrefined (YPCU), yeast protein concentrate refined (YPCR), yeast protein concentrate potable alcohol (YPCPA) at 300 g kg-1 of total dietary protein originating from a novel wheat fermentation process. Distillers dried grains with solubles (DDGS) at two levels (150 and 300 g kg-1) of dietary protein were also tested separately. After an 8-week feeding trial, carp fed YPCU30 recorded the highest (p ≤ .05) growth performance and feed efficiency. The apparent net protein utilization of phosphorus, sodium, magnesium and chromium for all diets tested showed significant differences of retention efficiencies. The control fed carp had (p < .05) significantly lower phosphorus and magnesium efficiency than the carp fed other diets. Histological examinations showed the density of microvilli in the region of fish fed YPCU30, YPCPA30, DDGS15 and DDGS30 was decreased compared with the control fed fish with no significant differences were found among the treatments (p ≥ .05). Significant differences in the number of hepatocytes were observed between fish fed YPCR30 or YPCPA30 and DDGS30. Furthermore, no significant (p ≥ .05) differences were obtained in the number of hepatocytes in the fish fed YPCU30 and DDGS15 diets with fish fed the control diet. Hepatic structure showed that the liver of the fish fed the control, YPCU and YPCR diets appeared to be healthy with no signs of pathological change. In conclusion, fermented wheat-derived yeast protein concentrate and distillers dried grains with solubles are promising ingredients in carp diets to reduce feed costs and achieve aquaculture sustainability.

Non-covalent modification of low-molecular quinones into iron-based nanoreactors enabling self-sustaining Fenton reaction-mediated chemo-dynamic therapy and resisting macrophage uptake

Chemo-dynamic therapy of anti-tumor nano-medicine relies on the continuous generation of toxic hydroxyl radical (OH). 2,6-dimethoxy hydroquinone (DMHQ) and 2,6-dimethoxy-ρ-benzoquinone (DMBQ) are potential anti-tumor component in fermented wheat germ. To obtain a self-amplified nanoreactor and cascade cancer therapy, nano Fe3O4 was co-loaded with glucose oxidase and DMHQ + DMBQ. The nanoreactor produced endogenous H2O2 and DMHQ + DMBQ accelerated Fe3+/Fe2+ conversation, thus speeding up the generation of OH. Both in vitro and in vivo antitumor experiments demonstrated enhanced therapeutic efficacy of cancer. Furthermore, an in vitro vein model was used and the results showed that the abundances of stealth-related proteins such as Apolipoprotein B-100 on the surface of the nanoreactors increased in comparison with the nanoreactors without modification of DMHQ and DMBQ, and lower macrophage nonspecific uptake and the expression of inflammatory cytokines of macrophages were found. These findings substantially broaden the biomedical applications of naturally-derived antitumor molecules to nano-catalytic tumor therapy.

22. Replacement of ad-libitum concentrates with fermented whole crop wheat (WCW) and red clover (RC) silages in intensive finishing diets for British blue cross Holstein steers

22. Replacement of ad-libitum concentrates with fermented whole crop wheat (WCW) and red clover (RC) silages in intensive finishing diets for British blue cross Holstein steers