Non-starchy Polysaccharides Research Articles

LACTIC ACID BACTERIA CONTRIBUTING TO UPGRADE FODDER QUALITY

A solid nutrition stock lays the basis for contemporary animal husbandry. Application of lactic acid bacteria and their metabolites to raise the standards of feed rations as ingredients of pre- and probiotic additives, is an evolutionarily grounded basic microecological technique to uphold health status and realize genetic potential of superproductive farm animals. Throughout several decades the studies are under way at the Institute of Microbiology of the National Academy of Sciences of Belarus on isolation of lactic acid bacterial strains from various natural sources, investigation of their properties, characterization of produced bioactive agents and elaboration of the derived technologies of manufacturing diverse microbial preparations for various purposes. Specially selected lactic acid bacteria isolated from various plant sources in Belarus and adapted to local ecological environment are distinguished by intense growth, capacity to compete with other microbial species, active acidogenesis, rapid acidification of substrates down to pH 4.2 or even lower, acid resistance, a broad spectrum of fermented carbohydrates (ability to utilize hexoses, pentoses, oligo- and polysaccharides) and they served as appropriate constituents of liquid biocompositions (Lacsil, Lacsil-M), dry preparation Lacsil-MS designed to improve quality of ensiled vegetable materials. Lacsil-MS2 concentrate includes homo- and heterofermentative lactic acid bacteria consuming a wide range of carbohydrates: hexoses, pentoses, oligo- and polysaccharides, including major reserve polysaccharides of cereals and legume grasses (starch, polyfructosides). Supply of fastly growing coccoid forms of lactic acid bacteria enables to intensify the process of lactic acid fermentation at the earliest stages and swiftly reduce pH of vegetable mass. Addition of strains with elevated antagonistic activity ensures the suppression of growth of microorganisms responsible for spoilage of fodder. Upgrading consortium composition with heterofermentative lactic acid bacteria and propionic acid bacteria prevents spoilage of fodder caused by air access in the course of feeding procedure. Production by the selected microbial cultures of a set of enzymes (amylase, α-galactosidase, β-glucanase, pectinase, etc.) capable to hydrolyze hardly digestible oligosaccharides, starch-containing and non-starchy polysaccharides of plant substrates, promotes enhanced bioaccess, better assimilation, increased alimentary and energy value of feed rations. Evaluation of technology of producing feed additive based on lactic acid bacteria possessing high α-galactosidase activity acquired top relevance due to the need to eliminate deficit of fodder protein in farm rations by replenishing the share of legumes (alfalfa, lupine, soy, peas, etc.). Introduction of such feed additive incorporating lactic acid bacteria, fermenting recalcitrant oligo- and polysaccharides with α(1→6) glycoside bonds allows to raise digestibility and assimilation of proteins and carbohydrates, to increase the input ratio of legume components into composite fodder formulas, to rule out intestinal disorders (gut meteorism), contributing thereby to farm stock productivity. It was found that application of preparations comprising selected lactic acid bacteria resulted in economy of fodder expense up to 20% per each kilo of live weight increment, to augment average daily body gains by 9-12%, to increase productivity of lactating cows by 5-10%, and to diminish by 5.0% losses of digestible protein as compared with imported product analogues.

Influence of complex enzyme drug and phytase on growth, digestibility and use of nutrients of wheat and soya compound feed and mineralization of the drumstick in broiler chickens

Plant feeds contain anti-nutritional factors. Thus, non-starchy polysaccharides are poorly digested and can serve as a barrier to enzyme access to nutrients. Phytate can form a complex with other divalent cations (Ca, Mn, Mg, Fe, Zn), amino acids. Phytate is the largest reserve of phosphorus in plants, but this compound cannot be effectively absorbed by poultry, which requires the inclusion of expensive inorganic sources of phosphorus in feed. The purpose of the research was to evaluate the possible effects of separate and combined inclusion of the complex enzyme drug Sunzyme (matrix as an ingredient) and the phytase-containing enzyme drug Sunface 5000 (matrix in nutritional value) on the digestibility and absorption of nutrients of wheat and soybean compound feed by broiler chickens. During the experiment, 204 day-old broiler chickens were divided according to the principle of analogues into 4 groups of 51 heads in each. The broiler chickens of the control group received compound feed without enzyme drugs, the 1st experimental group received compound feed with Sanzyme (matrix as an ingredient), the 2nd experimental group received compound feed with Sanzyme (matrix as an ingredient) and Sunface 5000 (matrix in nutritional value), the 3rd experimental group received compound feed with Sunface 5000 (matrix in nutritional value). Compound feeds were fed from one day to 42 days of age. In order to determine the digestibility of the main nutrients in compound feeds of broiler chickens aged 35–42 days, a physiological experiment was carried out based on the results of which a animal science analysis of the fed compound feeds and litter was carried out using generally accepted methods. When studying feed and litter, the mass fraction of dry matter, crude protein, crude fat, fiber, nitrogen-free extractives, ash, calcium and phosphorus were determined. It was found that compared with the control group broiler chickens received Sunzyme and Sunface 5000 had higher coefficients of digestibility and nutrient utilization of wheat and soybean compound feeds and as a result achieved a high average final live weight with low feed intake per unit of gain during the rearing period.

Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans

β-glucan is a soluble nonstarchy polysaccharide widely found in yeasts, fungi, bacteria, algae, barley, and oats. The cereal β-D-glucans are considered a functional food ingredient due to their numerous health benefits. Its high molecular weight and high viscosity are responsible for its cholesterol-lowering and hypoglycemic properties, which are based on scientific evidence collected in recent decades, both by the FDA and EFSA, which has allowed the reporting of health claims concerning the lowering of cholesterol and the control of the glycemic response exhibited by β-D-glucans from barley and oats. Considering that the biofunctional properties of β-D-glucans are closely linked to their structural and conformational properties, it is of primary importance to implement extraction and processing methods that guarantee these molecules’ preservation and the maximum functionality of these molecules.

Influence of different multienzyme drugs on the digestibility and absorption of nutrients by broiler chickens

Increasing the efficiency of the use of grain feeds and their processed products in the diets of highly productive poultry crosses is constrained by the presence of non-starchy polysaccharides in them, which themselves are practically not digested due to the lack of specifi c digestive enzymes in poultry. The problem is largely removed by the introduction of special feed enzymes having the appropriate activity. However, the question remains open about the eff ectiveness of certain multi enzyme compositions for the corresponding feed raw materials and the structure of diets. The purpose of the work was to study the infl uence of various multi enzyme drugs (Rovabio Excel, Akstra HAR and Vilzim) on the live weight, digestibility and absorption of nutrients of compound feed of boiler chickens. The scientifi c and economic experiment was carried out on broiler chickens of the cross Ross 308 at the Research Center for the safety and eff ectiveness of feed and additives of the Volgograd State Agrarian University. In order to conduct scientifi c and economic experiment, 4 groups of broiler chickens were formed (a control group and three experimental ones). The poultry were selected according to the method of analogues per 120 heads in each group. The live weight of experimental broiler chickens at the end of the rearing period (37 days) in the 1st experimental group was 2690,63 g, in the 2nd experimental 2719,40 g, and in the 3rd experimental 2676,11 g, which was higher than in the control by 7,53, 8,68 and 6,95 %, respectively. The use of multi enzyme drugs contributed to better digestion of nutrients by broiler chickens: crude protein by 0,66–2,14 abs.%, crude fi ber by 0,29–1,09 abs.%, crude fat by 0,29–1,18 abs.% and nitrogen-free extractive substances by 1,20–3,08 abs.%. The use of nitrogen, calcium and phosphorus by chickens of the experimental groups was higher in comparison with the control group by 0,93–3,19 abs.%, 0,65–1,86 abs.% and 0,45–1,26 abs.%, respectively. In order to increase the digestibility of feed nutrients and increase the live weight of the cross Ross 308 broilers, the enzyme additives Rovabio Excel, Akstra HAR and Vilzim should be used at a rate of 50 g, 100 g and 20 g per 1 ton of compound feed, respectively.

Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors.

Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (α-galactooligosaccharides, α-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major physiological disorders. To enhance silage quality and its tolerance threshold for humans as well as other animals, ANFs must be reduced. This study aims to identify and compare the bacterial species/strains that are potential use for industrial fermentation and ANFs reduction. A pan-genome study of 351 bacterial genomes was performed, and binary data was processed to quantify the number of genes involved in the removal of ANFs. Among four pan-genomes analysis, all 37 tested Bacillus subtilis genomes had one phytate degradation gene, while 91 out of 150 Enterobacteriacae genomes harbor at least one genes (maximum three). Although, no gene encoding phytase detected in genomes of Lactobacillus and Pediococcus species, they have genes involving indirectly in metabolism of phytate-derivatives to produce Myo-inositol, an important compound in animal cells physiology. In contrast, genes related to production of lectin, tannase and saponin degrading enzyme did not include in genomes of B. subtilis and Pediococcus species. Our findings suggest a combination of bacterial species and/or unique strains in fermentation, for examples, two Lactobacillus strains (DSM 21115 and ATCC 14869) with B. subtilis SRCM103689, would maximize the efficiency in reducing the ANFs concentration. In conclusion, this study provides insights into bacterial genomes analysis for maximizing nutritional value in plant-based food. Further investigations of gene numbers and repertories correlated to metabolism of different ANFs will help clarifying the efficiency of time consuming and food qualities.

ULTRASOUND-ASSISTED AND ENZYMATIC-BASED METHOD FOR ISOLATION OF β-GLUCANS FROM OAT BRAN

β-Glucans are a group of non-starchy polysaccharides, or (1,3),(1,4)-β-D-glucans, that can be found in the cell walls of several species of bacteria, algae, lichens, fungi, and cereal grains. These carbohydrates are extensively used in food industry, cosmetics, pharmaceuticals and healthcare, therefore optimization of the extraction and isolation of β-glucans from grain sources has an especial importance in various fields of biotechnology, drug design, food science and technology. The aim of the study was to develop an optimized technological scheme for isolation of β-glucans from oat bran based on ultrasonic and enzymatic processing of raw material. Materials and methods. β-Glucans were isolated from grinded oat cereals during multi-stage process, which includes extraction of grain fats, hydrobarothermic processing, ultrasonification, enzymatic hydrolysis of concomitant starch and proteins, precipitation of β-glucan fraction by ethanol, centrifugation, and dry-freezing. Yield of β-glucans from raw material and its concentration in the final product were determined after hydrolysis by sulfuric acid or enzymatic cleavage by endo-1,3(4)-β-glucanase. Results. As shown by acidic hydrolysis of the final product, the yield of β-glucans was 10.8 ± 0.23% and concentration was 79.6 ± 3.89%, while enzymatic hydrolysis gave 8.7 ± 0.82% and 65.1 ± 4.72%, respectively. Thus, the use of hydrobarothermic and ultrasound pre-treatment of raw material in combination with proteolytic digestion of ballast lipids and proteins allowed producing oat β-glucans in amounts comparable with those in case of acid- or alkali-based procedures. Conclusions. The described technological scheme of β-glucan isolation from oat bran based on sequential hydrobarothermic processing, ultrasonification, and enzymatic removing starch and proteins can be widely used for routine β-glucan production for various purposes in food technology, pharmacological industry, and medicine.

Dietary compounds slow starch enzymatic digestion: A review.

Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.

A new method for determining of the effectiveness of feed enzymes

Recently, there is no single universally recognized and standard method for determining the activity of enzymes that destroy non-starchy polysaccharides (NPS). Each manufacturer of NPS enzymes uses its own approach, as well as its own analytical conditions (pH, temperature, substrate, etc.). In practice, the determination of enzyme activity shows the activity of a specific enzyme that is part of a commercial product. This creates difficulties for consumers in orienting and comparing this variety of available products on the market. In this paper Scientific and Research Center “Cherkizovo” proposed to use the concept of “enzyme efficiency” and developed a new method for its analysis. It has been demonstrated that the final product of the enzymatic reaction can act as a working indicator of the efficiency of the enzyme. As a result, it has been shown that different enzyme complexes contribute to the different release of free simple sugars in an aqueous colloidal solution of crushed grain incubated at a temperature of 39 °C with the efficiency of 6 to 160 % compare with control. For example, in wheat the increase in the release of sugars (i.e. efficiency of multi enzyme mixtures) it ranged from 22 to 76 %, in barley it was from 11 to 160 %, in corn it was from 6 to 74 %, in grain mixtures it was from 18 to 60 %. The authors demonstrate the simple way to evaluate the effectiveness of enzymes and suggest using it as a preliminary result when evaluating the possibility of selecting the effective multi enzyme composition for a specific diet and a specific feedstock, including non-traditional. This will allow a preliminary evaluation of the effectiveness of feed enzymes for specific raw materials and diets.

Modification of carbohydrates of food raw materials in the process of thermoplastic extrusion (review)

Extrusion can be considered not only as an effective technology for processing agricultural raw materials into feed and food products, but also as a thermo-mechanical method for modification of the chemical properties of biopolymers. Carbohydrates are the most represented class of organic compounds in raw materials processed by the agro-industrial complex. The assessment of the influence of the processing factor on the final physicochemical and technological properties of various types of carbohydrates included in the chemical composition of raw materials or used as mono-ingredients is an actual task for the food industry. The review considers the issues of extrusion modification of starch in terms of the difference in the properties of amylose and amylopectin as well as the presence of lipids and organic acids in the reaction system. Processes of macromolecular degradation, gelatinization, esterification and the formation of new chemical bonds in dependence on the conditions of extrusion and the composition of mixtures are discussed. The results of studies of the influence of extrusion cooking on the changes in the physicochemical properties of non-starchy polysaccharides, cellulose, araboxylans, inulin, pectin, chitosan, and gums of various origins are presented. It has been shown that extrusion and varying of its operating regimes can significantly affect the nutritional value of extrudates including changing the glycemic index, inactivating antinutritional factors, or increasing their content in extrudates.

The Effect of Xylanase on the Buckwheat Starch Hydrolysis

With the growing demand for alternative dairy products, there is growing interest in plant-based fermented foods. The plant base should be a favorable environment for lactic acid bacteria, that is, contain easily digestible carbohydrates. Therefore, a necessary stage in the production of a fermented product from plant materials is the preliminary hydrolysis of starch. When obtaining a base from buckwheat flour, an increased viscosity of the mixture of flour and water is observed. Non-starchy polysaccharides (hemicellulose and cellulose) increase the viscosity of the product. Xylanase enzymes can be used to hydrolyze non-starch carbohydrates. In the experiment, the xylanase enzyme in various doses was added to a mixture of buckwheat flour and water at 40 °C. The amylolytic enzyme was simultaneously added. The sample without xylanase was the control. Studies have shown that the introduction of xylanase into a mixture of buckwheat flour and water leads to a decrease in the viscosity of the mixture compared to the control by 38.21% and 25.69%, depending on the amount of xylanase. The xylanase enzyme can be used to lower the initial viscosity of the mixture and to maximize the efficiency of the buckwheat starch hydrolysis process.

Cooking and Sensory Attributes of Homemade Noodle

Science and technology in today era is exploring the possibilities of keeping the phrase "Let food be thy Medicine”. Compared to staple cereals rice and wheat, millets are termed as 'Nutri cereals' that have high proportion of non-starchy polysaccharides and dietary fiber and has low glycemic index. Pearl millet is a drought tolerant crop cultivated in most parts of Africa and Asia, has high level of calcium, iron, zinc, lipids and good quality protein. Noodles are one of the most popular foods in the world; it ranks second after bread in the global consumption. Generally noodles are prepared using refined wheat flour and studies have shown the enrichment of noodles with wheat flour and millets, green leafy vegetables and others vegetables etc. In this study an attempt was taken to prepare homemade noodles by replacing the refined wheat flour totally with wheat flour and pearl millet flour. Pearl millet (Pennisetum glaucum) is processed into flour and substituted with wheat flour in five different proportions 40:60, 50:50, 60:40, 70:30 and 80:20. The formulated blends were used in the production of noodles and their cooking characteristics such as water absorption, swelling index and cooking loss were found. And the formulated noodles were further subjected to sensory evaluation by the panel of 30 members. The result showed that the noodles prepared with blend of wheat flour (60 per cent) and pearl millet flour (40 per cent) is found to be the most commonly accepted blend in both dry and cooked noodles. Hence pearl millet flour noodles will be a promising substitute when compared with commercial noodles in quality, taste and flavor.

PECULIARITIES OF TAXONOMIC AND FUNCTIONAL CHARACTERISTICS OF RUMEN MICROBIOTA OF DAIRY COWS SUFFERED FROM KETOSIS

In recent years, in the livestock farms of the Russian Federation, a sharp increase in the level of milk productivity in cattle due to the introduction of high amounts of starch into the diet while reducing the proportion of non-starchy polysaccharides negatively affected many functional characteristics of the animal organism, which led, inter alia, to an increase in the prevalence of metabolic diseases. One of these disorders is ketosis which occurs in 23-80 % of highly productive cows in the post-calving period. A negative energy balance in dairy cows during lactation leads to a violation of the coordination of lipid metabolism between adipose tissue, liver, intestines and mammary glands, which leads to ketosis. The microbial community of the rumen plays a significant role in the energy homeostasis of the host, its metabolic and physiological adaptation to periods of lack of energy. In the present research, we describe the pattern of changes of microbial community structure and ongoing microbial metabolic pathways in the rumen of dairy cows with ketosis. The aim of the study was to study the influence of the incidence of ketosis in cows on the composition and metabolic potential of the rumen microbiome using NGS sequencing and quantitative PCR with reverse transcription. The proportion of ketosis in the rumen of the cow increased taxa associated with impaired energy balance, in particular, gluconeogenesis, increased synthesis of lactate, intensification of the pathogenesis process. The abundance of phylum Bacteroidetes decreased 1.2 times (at p ≤ 0.05). This phylum includes bacteria related to the formation of propionate and succinate, the main sources of glucose for the gluconeogenesis process and highly valuable for cows succinic and acetic acids. In the rumen of the animal with ketosis, we found an increase (p ≤ 0.05) in the proportion of the genera Odoribacter and Frischella among which there are pathogens, as well as the presence of the pathogenic species Bacteroides fragilis. In the cow with ketosis, non-attributable bacteria from the genus Gp15 completely disappeared from the rumen microbiota. The reconstruction and forecasting of the functional content of the metagenomic community was also carried out using a software package. A significant difference (p ≤ 0.001) was revealed in the expression level of the Ldh-L lactate dehydrogenase gene between animals: the expression level of genes associated with the synthesis of this enzyme in the cow with ketosis was 128±17.9 times higher than in the clinically healthy animal. Using the PICRUSt2 and MetaCyс software package, it was shown that the level of the predicted functional potential with respect to 12 metabolic pathways of the rumen microbiome was increased (p ≤ 0.05) in the cow with ketosis. In particular, there was an increase in the level of predicted metabolic capabilities of the microbiome associated with the implementation of heteroenzymatic lactic acid fermentation, an increase in the possibility of hexitol degradation, the synthesis of O antigens used by pathogenic forms to avoid phagocytosis and to resist the lytic effect of the complement system, etc.

ТАКСОНОМИЧЕСКИЕ И ФУНКЦИОНАЛЬНЫЕ ОСОБЕННОСТИ МИКРОБИОТЫ РУБЦА У ДОЙНЫХ КОРОВ С ДИАГНОЗОМ КЕТОЗ

In recent years, in the livestock farms of the Russian Federation, a sharp increase in the level of milk productivity in cattle due to the introduction of high amounts of starch into the diet while reducing the proportion of non-starchy polysaccharides negatively affected many functional characteristics of the animal organism, which led, inter alia, to an increase in the prevalence of metabolic diseases. One of these disorders is ketosis which occurs in 23-80 % of highly productive cows in the post-calving period. A negative energy balance in dairy cows during lactation leads to a violation of the coordination of lipid metabolism between adipose tissue, liver, intestines and mammary glands, which leads to ketosis. The microbial community of the rumen plays a significant role in the energy homeostasis of the host, its metabolic and physiological adaptation to periods of lack of energy. In the present research, we describe the pattern of changes of microbial community structure and ongoing microbial metabolic pathways in the rumen of dairy cows with ketosis. The aim of the study was to study the influence of the incidence of ketosis in cows on the composition and metabolic potential of the rumen microbiome using NGS sequencing and quantitative PCR with reverse transcription. The proportion of ketosis in the rumen of the cow increased taxa associated with impaired energy balance, in particular, gluconeogenesis, increased synthesis of lactate, intensification of the pathogenesis process. The abundance of phylum Bacteroidetes decreased 1.2 times (at p ≤ 0.05). This phylum includes bacteria related to the formation of propionate and succinate, the main sources of glucose for the gluconeogenesis process and highly valuable for cows succinic and acetic acids. In the rumen of the animal with ketosis, we found an increase (p ≤ 0.05) in the proportion of the genera Odoribacter and Frischella among which there are pathogens, as well as the presence of the pathogenic species Bacteroides fragilis. In the cow with ketosis, non-attributable bacteria from the genus Gp15 completely disappeared from the rumen microbiota. The reconstruction and forecasting of the functional content of the metagenomic community was also carried out using a software package. A significant difference (p ≤ 0.001) was revealed in the expression level of the Ldh-L lactate dehydrogenase gene between animals: the expression level of genes associated with the synthesis of this enzyme in the cow with ketosis was 128±17.9 times higher than in the clinically healthy animal. Using the PICRUSt2 and MetaCyс software package, it was shown that the level of the predicted functional potential with respect to 12 metabolic pathways of the rumen microbiome was increased (p ≤ 0.05) in the cow with ketosis. In particular, there was an increase in the level of predicted metabolic capabilities of the microbiome associated with the implementation of heteroenzymatic lactic acid fermentation, an increase in the possibility of hexitol degradation, the synthesis of O antigens used by pathogenic forms to avoid phagocytosis and to resist the lytic effect of the complement system, etc.

Refining process and properties of polysaccharide xylanase

The xylanase enzyme with a specific activity of 5676.4 units/mg of protein and a purification degree of 53.1 was isolated and purified from the complex enzyme preparation Brusiem BGX. The enzyme was isolated by ethanol precipitation, and purification was performed by gel filtration on sefadex G-25 and G-150 and ion exchange chromatography on DEAE-cellulose. The effect of temperature and pH on the activity and stability of the enzyme in the temperature range of 30-70 °C and pH 4.0-7.0 was studied. The optimum action of xylanase is a pH of 5.5 and a temperature of 50 °C. The enzyme has a sufficiently high thermal and acid stability, hydrolyzes non-starchy polysaccharides containing (1,4) - β-D-xyloside bonds. In this regard, its use in biotechnology for hydrolysis of non-starchy polysaccharides of grain in the brewing and in the production of ethanol is prospectively.

Application of microscopy methods for evaluation of feed digestibility

The results of applying microscopic methods of analysis of pig feces to assess the digestibility of feed and diagnose various diseases of the gastrointestinal tract have been presented in the article. The microscopic method allows you to identify detritus, undigested fi ber, raw fat, fragments of animal feed ingredients, starch in the feces, gives an idea of the presence of foreign impurities (due to perverted appetite, contamination of feed), helminths, their eggs and other intestinal parasites. A number of preparations have been prepared to identify feed nutrients and feed components of the diet, and a number of coloring reagents were also used: Lugol’s solution for recognizing starch and its cleavage products (amylodextrin and erythrodextrin), Saathof’s reagent for detecting fat, and Hecht’s reagent for diff erentiating fat elements. The researches have been carried out under various magnifi cations of the microscope. Diff erent levels of detritus and undigested elements of feed in animals under the same conditions of rearing and feeding can identify individual features of digestion. The microscopic method of analysis does not require expensive equipment, reagents, and allows you to get the results of assessing the digestibility much faster than the methods of classical “wet” chemistry. This research method can be used by nutritionists to correct diets when using exogenous feed enzymes: phytase, xylanase, gluconase, amylase, mannanase, lipase, protease, etc., and provide results for discussion about the presence or absence of matrix eff ects from their use. The results of feces microscopy can give then idea of the quality of feed ingredients used: the content of non-starchy polysaccharides and the level of grain viscosity, the quality of animal ingredients (meat-bone, feather, fi sh meal), the level of indigestible fi ber in sunfl ower and soybean meals.

Structural Features, Modification, and Functionalities of Beta-Glucan

Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.

Transcriptomic and metabolomic responses in the livers of pigs to diets containing different non-starchy polysaccharides

Abstract This study aimed to compare transcriptomic and metabolomic responses in the livers of pigs to different dietary non-starchy polysaccharides (NSPs), including inulin (INU), raw potato starch (RPS) and pectin (PEC). Results show that PEC significantly reduced feed intake and body weight of pigs. NSPs reduced the triglyceride level and increased the bile acid level in the liver. Lipid degradation related genes were down-regulated by NSPs. Genes involved in the degradation and metabolism of amino acids were up-regulated by RPS and PEC, and resulted in lower levels of amino acids in the liver. In addition, gluconeogenesis related genes were up-regulated by RPS. Overall, all three NSPs reduced hepatic adipose deposit. In addition, RPS and PEC affected amino acid metabolism, and RPS altered glycogenesis in the liver. The findings promote us to bring insight into the roles of different types of NSPs in regulating the body metabolism.

Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

Molecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin–lattice and spin–spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then after 1, 10, 30 and 90 days of storing at 5 °C. It was found that the susceptibility of pastes of potato starch to retrogradation was controlled, first of all, by the content of amylose. Amylose favored retrogradation. On the initial period of storing the length of the amylose chains played an essential role promoting retrogradation. Non-starchy polysaccharide hydrocolloids applied for blending potato starches influenced molecular properties of water in the pastes, particularly on long-term retrogradation. Generally, these components retarded that process.

Investigation of Intestinal Enzyme Activity and Effects of Non-starch Polysaccharide on it

This experiment investigates the effects of utilizing Rahnama cultivar with high non-starchy polysaccharide content and supplementation of xylanase enzyme in poultry feed on the productivity features, nutrient digestibility and intestinal enzymes activity of 21-47 week laying hens. The experiment was conducted quite randomly and in factorial design that included eight treatments with 4 wheat levels (zero, 23, 46 and 69% that contained 1.8, 2.0, 2.2, 2.4% of xylose respectively) and two level enzymes (with and without enzyme) and 5 replications (6 hens) in each replication. During the experiment, by xylose level increase in diet, the weight (p>0.05) and mass of the egg (p>0.01) decreased and feed conversion ratio increased (p>0.05) but there was no effect on feed consumption and egg production rate. Diet supplementation with xylanase resulted in egg production increase (p>0.05), weight and mass increase of eggs (p>0.01) and improved feed conversion ratio (p>0.01). Xylose levels increase resulted in decrease in fat and metabolic energy digestibility of the diet (p>0.05); and, amylase enzymes activity in duodenum and amino peptidase, and lipase in duodenum and jejunum (p>0.01) increased. However, xylanase supplement had no effect on any intestinal enzymes. Diet supplementation with xylanase decreased viscosity of ileum (p>0.01). Increased xylanase level in diet resulted in decreased productivity features of laying hens, increased intestinal enzyme activity and decreased fat and metabolic energy digestibility.

Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours

Barley flours can be utilized for preparation of chapatti after blending with 7% vital wheat gluten. Mixolab analysis revealed a significant role of non-starchy polysaccharides in increasing dough consistency after mixing (C1) and heating (C3). A significant negative correlation (R = −0.63) of mixolab retrogradation (%) was observed with soluble arabinoxylan contents of flours indicating their positive effects on chapatti quality. Soluble arabinoxylans also exerted beneficial effects by promoting lower rate of shrinkage (R = −0.69) and bake loss (R = −0.77) in chapatti, however β-glucans and insoluble arabinoxylans increased the chapatti shrinkage (p ≤ 0.05). Fresh barley chapatti displayed lower soluble starch contents (1.8–2.6%) as compared to wheat chapatti, which may indicate an inhibitory effect of barley β-glucans on starch swelling, leading to lower retrogradation (R = −0.62). Reduced rapidly digestible starch contents were observed for barley chapatti. Presence of higher levels of total β-glucans in barley flours also promoted the formation of slowly digestible starches in retrograded chapatti (R = 0.61). Upon storage of chapatti for 48 h, both soluble amylose and soluble amylopectin content decreased and starch crystallinity increased. These factors were significantly affected by the presence of β-glucans and arabinoxylans.