High Ferulic Acid Content Research Articles

Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure.

Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhydrolyzed AX fractions with low and high ferulic acid content were produced, and their chemical composition and properties were evaluated. These fractions were then incorporated into wheat dough, and farinograph measurements, large and small deformation measurements and dough microstructure were assessed. AX was found to greatly affect both fraction properties and dough quality, and this effect was modulated by hydrolysis of AX. These results demonstrated how especially unhydrolyzed fiber fractions produced stiff doughs with poor extensibility due to weak gluten network, while hydrolyzed fractions maintained a dough quality closer to control. This suggests that hydrolysis can further improve the baking properties of feruloylated wheat bran AX. However, no clear effects from AX feruloylation on dough properties or microstructure could be detected. Based on this study, feruloylation does not appear to affect dough rheology or microstructure, and feruloylated wheat bran arabinoxylan can be used as a bakery ingredient to potentially enhance the nutritional quality of bread.

Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life

Arabinoxylan (AX) is a potential health-promoting fiber ingredient that could be used to improve nutritional properties of bread, but is also known to affect bread and dough quality. To identify the role of feruloylation and hydrolysis of wheat bran AX on bread quality and shelf-life, hydrolyzed and unhydrolyzed AX with low and high ferulic acid content were incorporated into wheat bread. Water absorption, visual appearance, specific volume, and crumb structure were evaluated in fresh bread, and texture and moisture content over 14 days of storage. Feruloylated and unhydrolyzed AX breads underwent less moisture loss during storage but none of the AX fractions retarded crumb hardening. Feruloylated and hydrolyzed AX breads were comparable to control bread even at the highest addition level (5%) in terms of volume and crumb structure. The higher quality of these breads was associated with ferulic acid content and lower molar mass based on multivariate analysis. Based on our work, knowledge on specific AX structure can facilitate the use of increased AX levels in breadmaking.

DETERMINATION OF FERULIC ACID IN THE EXTRACTS OF LEAVES OF SOME MEMBERS OF THE LAMIACEAE FAMILY

Ferulic acid (FA) is a phenolic substance widespread in plants and exhibiting a wide range of potential therapeutic effects, such as antimicrobial and anti-inflammatory, and useful in the treatment of diabetes, lung and cardiovascular diseases. Methanol extracts from the fresh leaves of 40 species from the Lamiaceae family growing in the outdoor collections of the Botanical Garden of the Komarov Botanical Institute of the Russian Academy of Sciences (BIN RAS, Saint-Petersburg) and the experimental station “Otradnoye” BIN RAS (Leningrad region) have been investigated. Ferulic acid was detected in 18 species under investigation, related to the subfamilies Lamioideae Harley (Betonica grandiflora Willd., Galeobdolon luteum Huds., Lamium album L., Sideritis taurica Steph. ex Willd., Stachys byzantine K. Koch) and Nepetoideae Kostel. (Clinopodium vulgare L., Hyssopus officinalis L., Lavandula angustifolia Mill., Meechania urticifolia (Miq.) Makino, Melissa officinalis L., Mentha piperita L., Monarda didyma L., Nepeta bucharica Lipsky, N. grandiflora M. Bieb., Origanum vulgare L., Prunella laciniata (L.) L., Salvia desertum L., Salvia officinalis L., Thymus serpillum L.). Ferulic acid was not detected in the representatives of Ajugoideae Kostel. and Scutellarioideae Caruel subfamilies. For 7 species, FA was detected for the first time. The content of FA in the representatives of Lamiaceae subfamily varied within a broad range from 0.01±0.00 mg/g (Meechania urticifolia) to 6.68±1.30 mg/g (Melissa officinalis L.). The high ferulic acid content was established in the Nepetoideae subfamilty in the species Melissa officinalis (6.68±1.30 mg/g) and Origanum vulgare L. (6.07±1.90 mg/g).

Elucidating compositional factors of maize cell walls contributing to stalk strength and lodging resistance

Lodging is one of the causes of maize (Zea mays L.) production losses worldwide and, at least, the resistance to stalk lodging has been positively correlated with stalk strength. In order to elucidate the putative relationship between cell wall, stalk strength and lodging resistance, twelve maize inbreds varying in rind penetration strength and lodging resistance were characterized for cell wall composition and structure. Stepwise multiple regression indicates that H lignin subunits confer a greater rind penetration strength. Besides, the predictive model for lodging showed that a high ferulic acid content increases the resistance to lodging, whereas those of diferulates decrease it. These outcomes highlight that the strength and lodging susceptibility of maize stems may be conditioned by structural features of cell wall rather than by the net amount of cellulose, hemicelluloses and lignin. The results presented here provide biotechnological targets in breeding programs aimed at improving lodging in maize.

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran.

Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.

Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions

This study investigated the molecular characteristics and rheological properties of arabinoxylans (AX) extracted from three different red sorghum brans from Shandong, Shanxi and Hebei Province in China. It was found that only the Shandong sorghum bran AX, with its high ferulic acid content and low Ara/Xyl ratio, could form a gel induced via peroxidase. Subsequently, this AX and soy protein isolate (SPI) were used to prepare the mixed gels using two crosslinking agents, namely peroxidase and calcium ions, which induced AX and SPI to form the gel networks, respectively. Dynamic rheological tests showed that the doubly induced AX-SPI mixed gel had higher storage modulus (G′) and loss modulus (G″) than mixed gel by only peroxidase or AX gel induced by one or two crosslinking agents. Moreover, Texture Profile Analysis (TPA) confirmed that the doubly induced mixed gel was harder and more elastic than the other gels. Fourier-Transform Infrared Spectroscopy (FT-IR) further confirmed that, in addition to the presence of AX intermolecular covalent cross-linked gel network by peroxidase and the connection of SPI intermolecular gel network via salt bridge (Ca2+), a partial covalent crosslinking network between AX and SPI existed in the doubly induced mixed gel. Microstructure observation of the gels revealed that the doubly induced AX-SPI mixed gel had a more regular, uniform and dense inner structure than the AX single network gel. Gels with different mechanical properties and network structures could be prepared by adjusting the order of addition of the crosslinking agents.

Rheological properties and structural characteristics of arabinoxylan hydrogels prepared from three wheat bran sources

Arabinoxylan (AX) could form functional hydrogels through ferulic acid oxidative cross-linking reaction. In this study, we compared the molecular characteristics and gelation capacity of three wheat bran arabinoxylans (AX9023, AX58 and AX27) isolated from the brans of Zheng 9023, Zhou 27 and Aikang 58 wheat cultivars, respectively. Results showed that AX9023 with high Mw (1.37 × 106 Da) and high ferulic acid content (7.39 μg/mg) could form cross-linking hydrogels with a more elastic texture. Both sugar composition and fourier transform infrared spectroscopy (FT-IR) showed a typical arabinoxylan feature. The laccase catalyzed arabinoxylan hydrogels were obtained from AX9023, AX58 and AX27 at the concentration of 2%, 3% and 5% (w/v), respectively. The gelation time to produce AX9023 hydrogel was shortened by an increasing concentration (from 2% to 5%) of wheat bran arabinoxylan. AX9023 hydrogel displayed a honeycomb three-dimensional network structure. Based on these results, AX9023 hydrogels presented excellent gelation properties (e.g., rheological properties, microstructural properties) and had a more stable structure, indicating its great potential for the entrapment of biomolecules to use as a nutrient-delivery vehicle.

Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Whole grains contain more vitamins, minerals, natural antioxidants and dietary fibre than regular, refined grain products. Therefore, consumption of whole grain products is associated with beneficial health effects. The present investigation evaluated the antioxidant properties of 10 samples of regular- and whole-wheat spaghetti that are commercially available. The methods employed were total phenolic content (TPC), 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferulic acid content by HPLC analysis. The effects of cooking on the antioxidant properties of spaghetti were also studied. Whole wheat spaghetti exhibited significantly higher levels of total phenolic content (1389 μg/g) than regular wheat spaghetti (865 μg/g); however, TPC in both regular and whole wheat spaghetti was 48–78% of the original content after cooking. There were no significant differences in ORAC values (34.3–100.4 μmol Trolox equivalents/g) or DPPH scavenging activity (1.0–2.3 μmol Trolox equivalents) among whole wheat and regular spaghetti. Whole wheat spaghetti (234 μg/g) had significantly higher content of ferulic acid than regular spaghetti (p < 0.05). TPC and ferulic acid content were found to be good indicators of the antioxidant capacity of spaghetti with both indices demonstrating the superiority of whole wheat over regular pasta products. The current findings on spaghetti add to the mounting evidence on the potential health benefits to be derived from consuming whole grain products.

Extraction and purification of ferulic acid from flax shives, wheat and corn bran by alkaline hydrolysis and pressurised solvents

Extraction of ferulic acid and vanillin from flax shives, wheat bran and corn bran were carried out using two extraction methods, non-pressurised alkaline hydrolysis (0.5 M NaOH) and pressurised solvents (0.5 M NaOH, water, ethanol and ammonia). There were no differences in the content of products extracted with non-pressurised and pressurised 0.5 M NaOH solution yielding mostly ferulic acid, p-coumaric acid and small amounts of vanillin. Pressurised low-polarity water (PLPW), pressurised aqueous ethanol (PAE) and pressurised aqueous ammonia (PAA) were efficient in the one-step production of vanillin from ferulic acid in flax shives (guaiacyl-rich), wheat bran and corn bran (ferulic acid-rich). Vanillin was produced from the bound-ferulic acid via cleavage of the aliphatic double bond under the pressurised conditions. Higher content of ferulic acid in the corn bran yielded higher amounts of vanillin compared to wheat bran and flax shives. A simple and efficient purification procedure for ferulic acid from the alkaline extracts is presented. This procedure exploits the solubility of ferulic acid at different ethanol concentrations.

Molecular Genetic Analysis of QTLs for Ferulic Acid Content in Dried Straw of Rice (Oryza sativa L.)

Phenolic acids are secondary metabolic organic compounds produced by plants and often are mentioned as allelochemicals. This study was conducted to determine the genetic basis controlling the ferulic acid content of rice straw in a recombinant inbred (RI) population derived from a cross between a japonica variety, Asominori, with a higher content of ferulic acid, and an indica variety, IR24, with a lower content, using 289 RFLP markers. Continuous distributions and transgressive segregations of ferulic acid content were observed in the RI population, which showed that ferulic acid content in rice straw was quantitatively inherited. Single marker analysis and composite interval mapping identified three quantitative trait loci (QTLs) for ferulic acid content with LOD values of 2.03 (chromosome 3), 3.16 (chromosome 6), and 3.06 (chromosome 7); all three had increased additive effects (13.5, 18.3, and 18.1 microg g(-1)) from the Asominori parent and accounted for 5.5, 16.9, and 12.8% of total phenotypic variation, respectively. This is the first report on the identification of QTLs associated with ferulic acid and their chromosomal localization on the molecular map of rice. The tightly linked molecular markers that flank the QTLs might be useful in breeding and selection of varieties with higher phenolic acid content.