Hydrolysis Of Non-starch Polysaccharides Research Articles

Advances in prebiotics for poultry: role of the caeca and oligosaccharides

Prebiotics are non-digestible carbohydrates that selectively stimulate the growth of beneficial bacteria. Prebiotic supplementation into poultry diets results in a decreased rate of pathogenic bacteria colonisation in the gastrointestinal tract. It also enhances production of volatile fatty acids and lactic acid, which provide the bird with energy. This results in improved host gastrointestinal health and productive performance. Oligosaccharides are the most notable prebiotics in poultry nutrition. Examples of prebiotic oligosaccharides include xylo-oligosaccharides, fructo-oligosaccharides, and galacto-oligosaccharides. Oligosaccharides are derived from hydrolysis of non-starch polysaccharides (NSP). They are manufactured from plant sources, synthesised by physiochemical methods or enzymatic processes. The effects of oligosaccharides occur primarily in the caeca; oligosaccharides bypass the small intestine and reach the caeca, where they are readily fermented by beneficial bacteria, such as those in family Lactobacillaceae and Bifidobacteriaceae. Caeca function is generally poorly understood, despite extensive reviews and studies in this field. A deeper understanding of the factors that influence ability of the caeca to effectively utilise oligosaccharides is warranted. This would allow new prebiotic products and NSP- degrading enzymes to be developed, targeted to specific diets and scenarios. This is required, given the lack of consistency observed in the outputs derived from different studies assessing oligosaccharide efficacy in poultry diets. A key hinderance to progression in this field is that authors rarely analyse the oligosaccharide content and composition in the test diets and products, or in the bird’s gastrointestinal tract. This review examines the mechanisms behind how oligosaccharides induce prebiotic effects in poultry, by identifying the role of the caeca in NSP digestion and identifying the impact of oligosaccharides on caeca microbiota and short-chain fatty acid composition.

Comparing the efficacy of stimbiotic and a combination of xylanase and beta-glucanase, in broilers fed wheat-barley based diets with high or low AME

A stimbiotic is defined as a product that stimulates a fiber-degrading microbiome to increase fiber fermentability. The aim of this study was to examine if it is more advantageous to feed a stimbiotic (xylanase + xylo-oligosaccharides [STB]) or a combination of xylanase and beta-glucanase (Xyl + BG) to broilers fed wheat-barley based diets with differing AME levels. Cobb 500 broilers (n = 480, 80 birds per treatment) were fed 6 dietary treatments in a 2 × 3 factorial arrangement; 2 AME levels, ‘High’ or ‘Low’, which differed by 100 kcal ME/kg, and 3 additive supplementations, with no supplemental additives, STB or Xyl + BG. Diets were fed as 3 phases, starter (d 0–14), grower (d 14–21) and finisher (d 21–35). On bird age d 14, 21 and 35, total pen body weight and feed intake were determined, and feed conversion ratio corrected for mortality (cFCR) was calculated. On d 21 and d 35 ileal viscosity and beta-glucan content and caecal SCFA concentration were determined. Additive suplementation had no impact on cFCR in birds fed the low AME diet, but in birds fed the high AME diet the cFCR value was reduced in the presence of the additives (P = 0.001 and P = 0.015, at d 14–21 and d 21–35, respectively). At d 21, cecal SCFA concentration was consistently higher (P = 0.015), and ileal beta-glucan level lower (P = 0.002), in birds fed the diet supplemented with STB compared to those without additives. At d 35, ileal viscosity was lower in birds fed STB compared to those fed the diet without supplementation of additives, irrespective of diet AME level (P = 0.017). These results suggest that both STB and Xyl + BG ameliorate the antinutritive effects of the non-starch polysaccharides (NSP) present in wheat-barley based diets, resulting in improved bird performance. However, supplementation with STB induces a comparatively greater positive effect on NSP hydrolysis and SCFA production.

INFLUENCE OF PHYTOLYTIC AND PROTEOLYTIC ENZYMES ON CONVERSION OF WHEAT AND CORN GRAIN POLYMERS

Grain, in addition to starch, hemicelluloses and protein, is known to be phytic acid and its salts. It has been shown that the use of phytolytic enzymes promotes the release of phosphorus, improves the digestibility of feed nutrients and increases the meat productivity of livestock and poultry. However, the catalytic effect of phytases and their combinations with proteases on degradation of polysaccharides and protein polymers in grain raw materials, on the release of cations and anions, especially in grain wort for the production of alcohol, has been little studied. This work shows for the first time that phytolytic enzymes improve qualitative estimates, rheological properties and change the ionic composition of grain wort by not only releasing phosphates and metal cations, but also by increasing the concentration of organic salt anions. The combined action of phytolytic and proteolytic enzymes on polymers of grain raw materials provides their catalytic degradation to soluble carbohydrates, nitrogenous substances, cations and anions to produce the enriched grain wort. This work aimed to assess the degree of phytolytic and proteolytic conversion of high-molecular-weight polymers in grain wort. For grain wort, 50 g portions of wheat (Triticum sp.) or corn (Zea mays) grain flour put into Erlenmeyer flasks were added with 150 cm3 of water and incubated in a water bath. At grain batching for starch dextrinization, a thermo-stable a-amylase was added (0.6 units/g starch). For starch conversion to sugars and hydrolysis of non-starch polysaccharides in the control, we used glucoamylase (9.0 units/g starch) and xylanase (0.15 units/g raw material). Phytase (from 1.0 to 2.5 units/g raw material) and a proteolytic enzyme preparation (0.1 units/g raw material) were also added. The control was added neither with phytase, nor the proteolytic enzyme. The profiles of the main polymers of grain raw materials, the grain wort concentration, the content of reducing carbohydrates (RС) were determined according to the techno-chemical instructions for the control of alcohol production, the amine nitrogen (NH2+) concentration was measured by a method based on the ability of amino acids to form soluble copper compounds with a suspension of copper phosphate. The dynamic viscosity of the grain wort was evaluated by vibrational viscometry. The study of the ionic composition of the grain mix and wort was carried out using a PrinCE-560 series capillary electrophoresis system (PrinCE Technologies B.V., Netherlands) equipped with a conductometric detector. The optimal dosage of phytase was 1.5 units/g raw material which ensures the maximum release of ions identified by capillary electrophoresis and the effective conversion of polysaccharides, protein and phytin substances of the grain. It was found that the phytolytic enzymes contributed to a decrease in the viscosity of wheat and corn wort of more than 20 %, a 9.5-11.3 % increase in the concentration of reducing carbohydrates, and a 2.1-2.4-fold increase in the concentrations of released ions. The concentration of amino nitrogen in the wort did not change significantly. It was shown that as a result of the phytolytic action, the concentration of not only metal phosphates and cations, but also anions of organic salts, such as oxalates, malates, citrates, and succinates (in wheat wort) and oxalates, malates, citrates, and lactates (in corn wort) increased. A more significant effect of phytase for corn wort was revealed: the concentration of phosphates in the nutrient medium increased 3.9 times vs. 1.6 times for wheat wort, the levels of potassium and magnesium ions were 12 % and 22 % higher, respectively, as compared to the control in which the phytase was not used. The optimal composition of the enzyme complex is proposed which ensures the effective hydrolysis of polysaccharides, phytin and protein substances of processed raw materials. The synergistic effect of phytolytic and proteolytic enzymes enhances the catalytic hydrolysis of high molecular weight polymers of plant origin and enriches the grain wort with carbohydrates, nitrogenous substances, phosphates, and minerals in bioavailable form. Biocatalytic treatment of grain with the developed enzyme complex which, along with amylases and xylanase, contains phytase and proteases, provides a 16.8 % and 18.8 % increase in the concentration of reducing carbohydrates in wheat and corn wort, a 1.7- and 1.9-fold increase in amine nitrogen and a decrease in wort viscosity by 41.7 % and 44.7 %, respectively.

КОНВЕРСИЯ ПОЛИМЕРОВ ЗЕРНА ПШЕНИЦЫ И КУКУРУЗЫ ПОД ВЛИЯНИЕМ ФИТОЛИТИЧЕСКИХ И ПРОТЕОЛИТИЧЕСКИХ ФЕРМЕНТОВ

Grain, in addition to starch, hemicelluloses and protein, is known to be phytic acid and its salts. It has been shown that the use of phytolytic enzymes promotes the release of phosphorus, improves the digestibility of feed nutrients and increases the meat productivity of livestock and poultry. However, the catalytic effect of phytases and their combinations with proteases on degradation of polysaccharides and protein polymers in grain raw materials, on the release of cations and anions, especially in grain wort for the production of alcohol, has been little studied. This work shows for the first time that phytolytic enzymes improve qualitative estimates, rheological properties and change the ionic composition of grain wort by not only releasing phosphates and metal cations, but also by increasing the concentration of organic salt anions. The combined action of phytolytic and proteolytic enzymes on polymers of grain raw materials provides their catalytic degradation to soluble carbohydrates, nitrogenous substances, cations and anions to produce the enriched grain wort. This work aimed to assess the degree of phytolytic and proteolytic conversion of high-molecular-weight polymers in grain wort. For grain wort, 50 g portions of wheat (Triticum sp.) or corn (Zea mays) grain flour put into Erlenmeyer flasks were added with 150 cm3 of water and incubated in a water bath. At grain batching for starch dextrinization, a thermo-stable a-amylase was added (0.6 units/g starch). For starch conversion to sugars and hydrolysis of non-starch polysaccharides in the control, we used glucoamylase (9.0 units/g starch) and xylanase (0.15 units/g raw material). Phytase (from 1.0 to 2.5 units/g raw material) and a proteolytic enzyme preparation (0.1 units/g raw material) were also added. The control was added neither with phytase, nor the proteolytic enzyme. The profiles of the main polymers of grain raw materials, the grain wort concentration, the content of reducing carbohydrates (RС) were determined according to the techno-chemical instructions for the control of alcohol production, the amine nitrogen (NH2+) concentration was measured by a method based on the ability of amino acids to form soluble copper compounds with a suspension of copper phosphate. The dynamic viscosity of the grain wort was evaluated by vibrational viscometry. The study of the ionic composition of the grain mix and wort was carried out using a PrinCE-560 series capillary electrophoresis system (PrinCE Technologies B.V., Netherlands) equipped with a conductometric detector. The optimal dosage of phytase was 1.5 units/g raw material which ensures the maximum release of ions identified by capillary electrophoresis and the effective conversion of polysaccharides, protein and phytin substances of the grain. It was found that the phytolytic enzymes contributed to a decrease in the viscosity of wheat and corn wort of more than 20 %, a 9.5-11.3 % increase in the concentration of reducing carbohydrates, and a 2.1-2.4-fold increase in the concentrations of released ions. The concentration of amino nitrogen in the wort did not change significantly. It was shown that as a result of the phytolytic action, the concentration of not only metal phosphates and cations, but also anions of organic salts, such as oxalates, malates, citrates, and succinates (in wheat wort) and oxalates, malates, citrates, and lactates (in corn wort) increased. A more significant effect of phytase for corn wort was revealed: the concentration of phosphates in the nutrient medium increased 3.9 times vs. 1.6 times for wheat wort, the levels of potassium and magnesium ions were 12 % and 22 % higher, respectively, as compared to the control in which the phytase was not used. The optimal composition of the enzyme complex is proposed which ensures the effective hydrolysis of polysaccharides, phytin and protein substances of processed raw materials. The synergistic effect of phytolytic and proteolytic enzymes enhances the catalytic hydrolysis of high molecular weight polymers of plant origin and enriches the grain wort with carbohydrates, nitrogenous substances, phosphates, and minerals in bioavailable form. Biocatalytic treatment of grain with the developed enzyme complex which, along with amylases and xylanase, contains phytase and proteases, provides a 16.8 % and 18.8 % increase in the concentration of reducing carbohydrates in wheat and corn wort, a 1.7- and 1.9-fold increase in amine nitrogen and a decrease in wort viscosity by 41.7 % and 44.7 %, respectively.

Bioprocessing of wheat to produce food and technical products

The article presents the parameters and conditions for the formation of gluten in the laboratory. The influence of some technological parameters in the preparation of water-powdery suspension on the yield of gluten was studied. It was found that for the formation of a strong gluten skeleton, the temperature must be 50 ° C, the duration of the batch - 30 minutes, and the hydromodule - 1.5:1. It is under these conditions that the binding of the gluten and gliadin protein fractions in the gluten frame. It is proved that due to cellulolytic enzyme preparations, sequential hydrolysis of non-starch polysaccharides to glucose is carried out, as well as dispersion of starch and other high-molecular substances in the grain composition. This increases the quantity of fermentable substances and increases the quantity of alcohol produced. Processing of wort obtained after extraction of gluten from water-flour suspension results in higher ethanol concentration, glucose fermentation rate, and ethanol production rate. In addition, gluten can be used as a value-added by-product in a wheat-based bioprocessing plant, which significantly increases the cost-effectiveness of the process.

Purification and investigation of physico-chemical properties of β-glucanase

From the complex enzyme preparation Bruzaime BGX, β-glucanase enzyme with a specific activity of 369.5 units/mg of protein and a degree of purification of 57.7 was isolated by ethanol precipitation and purified by gel filtration on Sephadex G-25 and G-150 and ion-exchange chromatography on DEAE - cellulose. The influence of temperature and pH on the activity and stability of the enzyme was studied in the temperature range 30–70°C and pH 4.0–7.0. It was found that the optimum effect of β-glucanase corresponds to pH 4.8 and a temperature of 56°C, the enzyme has a sufficiently high thermal and acid stability, hydrolyzes non-starch polysaccharides containing both β- 1,3 and β- 1,4 - glucosidic bonds, which makes its use in biotechnology promising for the hydrolysis of non-starch polysaccharides of grain.

BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS

A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch polysaccharides while preserving the native properties of dietary fibers and biologically active substances associated with them. To a large extent, the features of the properties of the obtained ingredients are due to the number and composition of the components of dietary fiber of grain, as well as the morphological features of their structure. It is shown that the viscosity of aqueous colloidal systems at a concentration of soluble dietary fiber of the ingredient 0.5 % increases 11 times; at a concentration of 1.0 % — 30 times, forming a viscous gel-like structure. This allows them to be used for gelling, thickening and stabilization of aquatic food systems. The use of ingredients with a high content of NLP in baking is possible only taking into account their water absorption capacity. A method for the enzymatic modification of secondary products of processing of grain triticale was developed. On the basis of the study of the kinetics and efficiency of the effect of proteolytic and cellulolytic enzyme preparations (EP) and their compositions, optimal conditions for enzymatic modification (the EP dosage is 0.5…0.75 units of PA/g of bran, 0.3…0.4 units of CA/g of bran, the optimum temperature is 40–50 °С, pH is 5.0 and 3.5, the duration of reactions is 1.5 hours) have been determined. The use of cellulolytic EP allowed to increase the amount of reducing substances and soluble protein by 1.5–2.5 times in comparison with the control sample. The biomodified bran obtained using the MEC «Shearzyme 500 L» + «Neutrase 1.5 MG» and «Viscoferm L» + «Distizym Protacid Extra» has a high degree of hydrolysis of non-starch polysaccharides and proteins, is characterized by a certain ratio of high-, medium-, low-molecular peptides and amino acids, has different functional and technological properties. They can be used in the production of a wide range of general-purpose, functional and treatmentand-prophylactic food products.

Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

The important issue of improvement in the technology of grain bread is the development of measures to improve the rheological properties of dough and bread. With this aim we proposed the use of cellulases, hemicellulases ans oxidoreductases at the stage of dough mixing. It is shown that the application of the studied enzymes for grain emmer and wheat dough contributes to the intensification of non-starch polysaccharides hydrolysis, namely reduction of the content of cellulose by 11 %, hemicelluloses – by 14.3 and 13.0 %, and increase in the content of water-soluble fraction of hemicelluloses.Additionally, the presence of enzyme preparations in the grain dough promotes slowing down of the processes of gluten proteolysis and improvement of its rheological properties that predetermines increase of gas-retaining capacity of the studied system. It was discovered that adding the studied enzyme preparations to grain dough contributes to the intensification of acid and gas generation in it. The resulting effect of biochemical and microbiological changes in grain dough under the influence of enzyme preparations of cellulase, xylanase and glucose oxidase is the improvement in the quality of grain bread compared to the samples without their addition.

Composition and microstructure alteration of triticale grain surface after processing by enzymes of cellulase complex

It is found that the pericarp tissue of grain have considerable strength and stiffness, that has an adverse effect on quality of whole-grain bread. Thereby, there exists the need for preliminary chemical and biochemical processing of durable cell walls before industrial use. Increasingly used in the production of bread finds an artificial hybrid of the traditional grain crops of wheat and rye - triticale, grain which has high nutritional value. The purpose of this research was to evaluate the influence of cellulose complex (Penicillium canescens) enzymes on composition and microstructure alteration of triticale grain surface, for grain used in baking. Triticale grain was processed by cellulolytic enzyme preparations with different composition (producer is Penicillium canescens). During experiment it is found that triticale grain processing by enzymes of cellulase complex leads to an increase in the content of water-soluble pentosans by 36.3 - 39.2%. The total amount of low molecular sugars increased by 3.8 - 10.5 %. Studies show that under the influence of enzymes the microstructure of the triticale grain surface is changing. Microphotographs characterizing grain surface structure alteration in dynamic (every 2 hours) during 10 hours of substrate hydrolysis are shown. It is found that the depth and direction of destruction process for non-starch polysaccharides of grain integument are determined by the composition of the enzyme complex preparation and duration of exposure. It is found, that xylanase involved in the modification of hemicelluloses fiber having both longitudinal and radial orientation. Hydrolysis of non-starch polysaccharides from grain shells led to increase of antioxidant activity. Ferulic acid was identified in alcoholic extract of triticale grain after enzymatic hydrolysis under the influence of complex preparation containing cellulase, xylanase and β-glucanase. Grain processing by independent enzymes containing in complex preparation (xylanase and β-glucanase) shows that more significant role in polysaccharide complex composition and grain surface microstructure alteration belongs to xylanase. Grain processing by independent of cellulolytic enzymes may decrease the strength of pericarp tissue of grain and improved sensory characteristics of the bread.

Acute phase response of piglets fed diets containing non-starch polysaccharide hydrolysis products and egg yolk antibodies following an oral challenge with Escherichia coli (k88)

Acute phase responses (APR) in pigs fed non-starch polysaccharides hydrolysis products (HP) and egg yolk antibodies against K88 fimbriae (EYA) following oral challenge with enterotoxigenic Escherichia coli K88 (ETEC) were evaluated. The HP were products of incubating feedstuffs with a blend of carbohydrase enzymes. Forty, 21-d-old pigs (two pigs/pen) were assigned to four diets to give five pens per diet. The diets were: a control fed without or with 5 g kg-1 of HP and EYA either singly or in combination forming a 2 × 2 factorial arrangement. Following a 9-d adaptation period, pigs were bled and given an oral dose of ETEC. Pigs were then bled and feed intake recorded within 48 h post-challenge. Pigs fed HP ate more (P < 0.05) than pigs not fed HP during the ETEC challenge. Interaction between additives and time was observed for packed cell volume (PCV, P = 0.0002), in which case pigs fed the control diet showed lower PCV at 6 h post-challenge than pigs fed additives. At 48 h post-challenge, main effects (P < 0.10) were such that pigs fed HP-diets had lower serum haptoglobin and pigs fed EYA-diets had higher interleukin-6 compared with pigs fed non-HP and non-EYA diets, respectively. In conclusion, HP and EYA reduced the severity of ETEC-enteritis in piglets with some evidence of synergistic effects. Key words: Acute phase responses, egg yolk antibodies, non-starch polysaccharides, hydrolysis products, piglet diarrhea

Gastrointestinal ecology response of piglets’ diets containing non-starch polysaccharide hydrolysis products and egg yolk antibodies following an oral challenge with Escherichia coli (k88)

The gastrointestinal ecology (GE) of piglets fed diets containing non-starch polysaccharide hydrolysis products (HP) and egg yolk antibodies against K88 fimbriae (EYA) following oral challenge with enterotoxigenic Escherichia coli K88 (ETEC) was investigated. The HP were products of incubating feedstuffs with a blend of carbohydrase enzymes. Forty, 21-d-old pigs (two pigs/pen) were assigned to four diets to give five pens per diet. The diets were: a control fed without or with 5 g kg-1 of HP and EYA either singly or in combination forming a 2 × 2 factorial arrangement. Following a 9-d adaptation period, all pigs were orally challenged with ETEC and killed at 24 and 48 h post-challenge (one pig/pen on each occasion). Feeding HP increased pre-challenge average daily gain (252 vs. 207 g d-1; P = 0.01). An interaction (P < 0.10) between EYA and HP was observed such that when fed in combination they resulted in higher ileal digesta lactic acid and cecal DM contents and lower ileal digesta ammonia. The main effects (P < 0.05) were such that pigs fed EYA-diets had shorter intestinal crypt whilst pigs fed HP-diets showed low gastric pH and high ileal mucosal adherent lactobacilli counts. In conclusion, HP and EYA influenced indices of fermentative characteristics and intestinal morphology in the gastrointestinal ecology of piglets orally challenged with enterotoxigenic E. coli (k88).Key words: Egg yolk antibodies, ETEC, gastrointestinal ecology, non-starch polysaccharides hydrolysis products, piglet

Growth performance and apparent nutrient digestibility in weaned piglets offered wheat-, barley- or sugar-beet pulp-based diets supplemented with food enzymes

AbstractPig studies on non-starch polysaccharides (NSPs) have mainly focused on finishing and breeding animals because their digestive capacity and ability to ferment fibre are considered greater than piglets. In this study, growth and nutrient digestibility, with particular reference to NSP constituent monomers, were evaluated in piglets offered contrasting sources of NSPs. The potential for enhancing growth performance and digestibility with exogenous food enzymes (xylanase, amylase, pectinase and beta-glucanase) was investigated. A total of 240 piglets weaned at 28 days of age, in groups of six, were allocated to six treatments in a 3×2 factorial design, diet type (W, B and SBP) by enzyme supplementation (–v. +). Diet W was wheat based and formulated to supply 14 MJ digestible energy (DE) per kg. In diets B and SBP, DE was reduced to 13·25 MJ/kg by replacing wheat with barley (708 g/kg) or with 185 g/kg dried unmolassed sugar beet pulp. Growth was monitored over 4 weeks. Digestibility of diets B–, B+, SBP– and SBP+ was evaluated in 16 piglets, in groups of four, using a 4×4 Latin-square design. In the growth study, mean initial and final piglet weights were 8·1 (s.e. 0·09) and 18·0 (s.e. 0·21) kg. Piglet health remained satisfactory and food intake averaged 523 (s.e. 6·7) g/day. There were no consistent and significant effects of diet type on food intake, live-weight gain or food conversion, except in week 1 when gain on diet W was higher than on diets B and SBP, 191 v. 150 v. 125 g/day, respectively (s.e.d. 20·0, P < 0·05). Enzyme supplements enhanced the conversion of food to gain over 4 weeks (1·56 v. 1·50:1, s.e.d. 0·030, P < 0·05). Piglets given diet SBP produced faeces with a lower dry-matter content (181 v. 246 g/kg, s.e.d. 10·8, P < 0·001) but with no visual evidence of a nutritionally induced diarrhoea. There were no significant differences in apparent faecal digestibility coefficients (AFDC) for dry matter, crude protein and gross energy between diets B and SBP. AFDC for soluble, insoluble and total NSP constituent monomers were higher (P < 0·001) in diet SBP. Soluble uronic acids were the most readily digested NSP constituents in diet SBP, showing a mean AFDC of 0·96 (s.e. 0·005). Apparent faecal digestibility was not an appropriate indicator for supplementary enzyme activity in the intact digestive tract of piglets given diets rich in fermentable NSPs. Piglets given the diets supplemented with enzymes excreted increased concentrations of urinary pentoses, especially arabinose (0·113 v. 0·136 mg/ml, s.e.d. 0·0107, P < 0·05). Urinary arabinose and xylose concentrations were also increased (V < 0·001) with feeding SBP, indicating that some of the microbially released NSP sugars escaped fermentation and were directly absorbed. In conclusion, piglets were able to use simple diets, containing high and contrasting sources of NSPs to support satisfactory rates of live-weight gain. Supplementation with NSP degrading enzymes enhanced the conversion of food to live-weight gain. Urinary NSP derived sugars provided indirect evidence of NSP hydrolysis by supplementary enzymes and gut microbes.

Determination of neutral sugars and hexosamines by high-performance liquid chromatography with pulsed amperometric detection

Procedures are described using high-performance liquid chromatography with pulsed amperometric detection for the measurement of neutral sugars and amino sugars released upon acid hydrolysis of non-starch polysaccharides. One procedure measures the neutral sugars with near-baseline separation in a 36 min run. The second procedure measures amino sugars and all neutral sugars except rhamnose and arabinose, which co-elute under the conditions described, in a 40 min run. Neutral sugars released from non-starch polysaccharides are ionized at high pH and separated by anion-exchange chromatography using NaOH as the eluent. When hexosamines or N-acetylhexosamines are present, as in mycoprotein and mushrooms or in ileostomy effluent, separation is achieved isocratically using 0.1 mmol dm–3 NaOH. The sulfate ions present in the hydrolysate are prevented from reaching the analytical column by a pre-column guard. Post-column addition of 300 mmol dm–3 NaOH increases the analytical signal and minimizes baseline drift. When only neutral sugars are present in the hydrolysate a single dilution step is required before analysis. When neutral sugars and hexosamines are present, a simple two-step neutralization and dilution are performed before injection.