Content Of Soluble Polysaccharides Research Articles

Sulla (Hedysarum coronarium L.) as Potential Feedstock for Biofuel and Protein

Although sulla (Hedysarum coronarium L.) has many interesting features that could support the production of biofuels (e.g., a high yield and soluble sugar content, N-fixation capacity, low input requirements for its cultivation), no study has assessed the possibility of its use for that purpose. Our objective was to evaluate the potential value for energy production of sulla cut at various stages of growth. Furthermore, the potential of sulla as a dual purpose crop (energy and feed) was investigated. The crop was grown in rainfed conditions in a typical Mediterranean environment (over two complete 2-year crop cycles) and was cut at four different phenological stages. The biomass was divided into two fractions (stems and leaves), weighed, and analyzed to estimate the theoretical production of bioethanol and biomethane and the feed value of the whole biomass and of the two fractions. The total dry matter yield in the 2-year crop cycle was about 18 Mg ha−1; this level of production is similar to or higher than that of most other crops grown in the same environment in rainfed conditions. The stems had a high content of total soluble sugars (even higher than 200 g kg−1) and cell wall polysaccharides, markedly higher than the leaves. The leaves contained most of the protein of the plant, representing an actual protein concentrate. Thus, the crop seems particularly suitable for dual purpose use if stems are allocated to the production of biofuels and leaves to the production of livestock feed. Moreover, the results showed that the early seed set stage is the most appropriate cutting time for maximizing yield both for energy and for livestock use.

Distribution, structure and biosynthetic gene families of (1,3;1,4)-β-glucan in Sorghum bicolor.

In cereals, the presence of soluble polysaccharides including (1,3;1,4)-β-glucan has downstream implications for human health, animal feed and biofuel applications. Sorghum bicolor (L.) Moench is a versatile crop, but there are limited reports regarding the content of such soluble polysaccharides. Here, the amount of (1,3;1,4)-β-glucan present in sorghum tissues was measured using a Megazyme assay. Very low amounts were present in the grain, ranging from 0.16%-0.27% (w/w), while there was a greater quantity in vegetative tissues at 0.12-1.71% (w/w). The fine structure of (1,3;1,4)-β-glucan, as denoted by the ratio of cellotriosyl and cellotetraosyl residues, was assessed by high performance liquid chromatography (HPLC) and ranged from 2.6-3:1 in the grain, while ratios in vegetative tissues were lower at 2.1-2.6:1. The distribution of (1,3;1,4)-β-glucan was examined using a specific antibody and observed with fluorescence and transmission electron microscopy. Micrographs showed a variable distribution of (1,3;1,4)-β-glucan influenced by temporal and spatial factors. The sorghum orthologs of genes implicated in the synthesis of (1,3;1,4)-β-glucan in other cereals, such as the Cellulose synthase-like (Csl) F and H gene families were defined. Transcript profiling of these genes across sorghum tissues was carried out using real-time quantitative polymerase chain reaction, indicating that, as in other cereals, CslF6 transcripts dominated.

Impacts of drought stress on soluble carbohydrates and respiratory enzymes in fruit body of Auricularia auricula

In order to study the survival mechanisms to drought stress for fruit body of Auricularia auricula, soluble carbohydrates and respiratory enzymes were investigated. Fruit bodies were exposed to sunlight and were naturally dehydrated. Samples were taken at different levels of water loss (0%, 10%, 30%, 50% and 70%) to measure the content of soluble sugars and polysaccharides. The activities of phosphoglucose isomerase (PGI), combined glucose-6-phosphate dehydrogenase (G-6-PDH) and 6-phosphogluconate dehydrogenase (6-PGDH), and malate dehydrogenase (MDH), were also determined. The results showed that with the increase in water loss, soluble sugars and MDH activity declined, whereas the activities of G-6-PDH and 6-PGDH increased. Soluble polysaccharides content and PGI activity decreased with water loss up to 30% and increased afterwards. These results suggested that the pentose phosphate pathway (PPP), as demonstrated by activities of G-6-PDH and 6-PGDH, could be one of the mechanisms for survival during drought stress in the fruit body of A. auricula. Moreover, soluble polysaccharides may play a part in protecting the fruit body in further drought stress.

The effect of temperature fluctuation on the growth and polysaccharide composition of phytoplankton

以铜绿微囊藻、蛋白核小球藻及梅尼小环藻为研究对象,分析了春季藻类演替期间主要门类藻对温度波动的响应,实验在恒温(20℃)和昼夜波动(20±5℃)2种温度模式下测定了3种藻的生长和不同形态多糖含量的变化.结果表明,蛋白核小球藻的生长曲线在不同处理条件下没有显著性差异,铜绿微囊藻和梅尼小环藻的生长曲线在波动温度组显著低于恒定温度组,而且温度波动对梅尼小环藻的生长抑制明显强于铜绿微囊藻.随着实验的进行,3种藻在2个温度处理组中的生长速率逐渐趋近,无显著差异,但是在实验中段3种藻的生长速率对2个温度处理的响应差异显著,其中温度波动对蛋白核小球藻的生长速率起到了显著的抑制作用,对梅尼小环藻起到短暂的显著抑制作用,而对铜绿微囊藻的生长速率无显著性影响,表明铜绿微囊藻对短期(3~6 d)的温度波动表现出较强的适应能力.铜绿微囊藻的游离多糖含量在温度波动条件下显著增加,而固着多糖和总多糖的含量显著减少;蛋白核小球藻和梅尼小环藻多糖的含量没有显著性变化,表明温度波动可能不利于铜绿微囊藻固着多糖的积累.因此,相对短期的温度波动有利于铜绿微囊藻生长优势的确立与维持,而相对长期的温度波动可能会通过影响铜绿微囊藻固着多糖的积累而影响其生长优势的维持.;To investigate the influence of fluctuating temperature on the growth and polysaccharide composition of Microcystis aeruginosa, Chlorella pyrenoidosa and Cyclotella meneghiniana were cultured under two temperature patterns:diurnal fluctuating temperature of 20 ± 5℃ and constant temperature of 20℃. In the present experiment we determined the growth curve, growth rate and the content of different polysaccharide compositions. Results show that growth curves of C. pyrenoidosa under two temperature patterns had no significant differences, while those for both M. aeruginosa and C. meneghiniana under fluctuating temperature were significantly inhibited, and the latter suffered the prominently stronger inhibition. As the experiment proceeded, the growth rates for the three algae under the two temperature treatments gradually tend to be no obvious differences, but their responses to the two treatments had significant differences in the middle of experiment. Therefore, temperature fluctuation posed a remarkable inhibitory effect and a short significant inhibitory impact, respectively, to the growth rates of C. pyrenoidosa and C. meneghiniana, whereas it had no obvious effect on M. aeruginosa, revealing that M. aeruginosa showed a stronger ability to adapt to the short term (3-6 d) temperature fluctuation. As for polysaccharide, temperature fluctuation markedly promoted the increase of the soluble extracellular polysaccharide content and decreased the bound polysaccharide content and total polysaccharide content of M. aeruginosa, indicating that temperature fluctuation may not facilitate the bound polysaccharide accumulation of M. aeruginosa. Therefore, relative short-time temperature fluctuation will be in favor of establishing and maintaining M. aeruginosa dominance, but relative long-term temperature fluctuation may benefit C. pyrenoidosa dominance more than M. aeruginosa due to decreased bound polysaccharides of M. aeruginosa.

Cytotoxicity of Blended Versus Single Medicinal Mushroom Extracts on Human Cancer Cell Lines: Contribution of Polyphenol and Polysaccharide Content

The use of mushrooms contributes to human nutrition by providing low lipid content of lipids and high dietary fiber content, as well as significant content of other biologically active compounds such as polysaccharides, minerals, vitamins, and polyphenolic antioxidants. This study aimed to determine the content of polyphenols and polysaccharides, as well as the cytotoxic and antioxidative properties of several medicinal mushroom preparations. The content of total phenols and flavonoids of preparations of blended mushroom extracts (Lentifom, Super Polyporin, Agarikon, Agarikon Plus, Agarikon.1, and Mykoprotect.1) was evaluated quantitatively by using ultraviolet-visible spectroscopy spectrophotometric methods. The antioxidant capacity of the preparations was evaluated using the ABTS (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and ferric reducing/antioxidant power assays. The content of water-soluble polysaccharides was determined using a specific gravimetric method, based on ethanol precipitation. To determine cytotoxic effects of single and blended mushroom extracts, MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) and neutral red assays were conducted using human small cell lung cancer, lung adenocarcinoma, colon cancer, and brain astrocytoma cancer cells. The obtained results suggest that due to the significant content of beneficial polyphenolic antioxidants and soluble polysaccharides, use of these mushroom preparations is beneficial in maintaining good health, as well as in the prevention and adjuvant biotherapy of various human pathological aberrations. These results reveal that these extracts exhibit different cytotoxic effects on tumor cells originating from different tissues. In addition, the comparison of investigated blended mushroom extracts with three well-known commercial mushroom products derived from single mushroom species or single mushroom compounds shows that blended mushroom extracts exhibit significantly stronger cytotoxic effects on human tumor cell lines.

Influence of different processing techniques of Massa Medicata Fermentata on their amylase activity

To optimize different processing techniques of Massa Medicata Fermentata. Single factor test was adopted, with the amylase activity of Massa Medicata Fermentata as the assessment indicator, to observe the influence of such factors as fermentation time and mixture techniques of active pharmaceutical ingredients on the amylase activity of Massa Medicata Fermentata. Meanwhile, Massa Medicata Fermentata prepared with the optimum processing techniques and superior and inferior products of Massa Medicata Fermentata in the market were compared in amylase activity, soluble starch content and soluble polysaccharide content. The optimum fermentation time was 7 days. Adzuki bean shall be boiled before mixed with other materials. Artemisia annua, Polygonum hydropiper and Cocklebur grass shall be evenly mixed water decoction. The amylase activity, the soluble starch content and the soluble polysaccharide content of fermented Massa Medicata Fermentata could reach to 49.372 mg x min(-1) x g(-1), 7.967%, and 16.65% respectively, significantly higher than the two types of Massa Medicata Fermentata sold in the market. According to the optimum processing techniques, Adzuki beans were smashed and mixed equally with flour and Armeniacae Semen Amarum powder, and then successively added with A. annua, P. hydropiper and C. grass for even mixture. The fermentation time was 7 days.

The Physical and Chemical Analysis of Carbohydrate Content in Acorn Kernel

Carbohydrates are the main source which required to maintain energy equilibrium and normal life activities. In acorn kernel, soluble polysaccharides and starch are the main carbohydrate. In order to accurately measure the carbohydrate content of the acorn kernel in Nanjing Area. Dual-wavelength spectrophotometry and anthrone-sulfuric methods were applied to measure the content of amylose, amylopeetin and soluble polysaccharides,respectively.The other two samples were simultaneously measured for comparative analysis.Testing results show that acorn kernel contain about 79.40% of starch, amylopectin content was up to 59.01%, polysaccharide content is 6.53%.The results indicate that acorn kernel was an important raw material for preparing food, feed and starch-based composites.

Chemical Characterization and Water Holding Capacity of Fibre-rich Feedstuffs Used for Pigs in Vietnam.

During two years, four samples per year were collected in Vietnam from rice bran, cassava residue, brewer’s grain, tofu residue, soybean meal, coconut cake, sweet potato vines and water spinach for chemical analysis and assessment of water holding capacity (WHC). The selected feedstuffs represent fibre-rich plant sources and agro-industry co-products commonly used in pig feeding in Vietnam. The content (g/kg DM) of crude protein (CP), ether extract (EE) and non-starch polysaccharides (NSP) varied between feedstuffs and ranged from 21 to 506 for CP, from 14 to 118 for EE and from 197 to 572 for NSP. Cassava residue had a high starch content of 563 g/kg DM, while sweet potato vines, water spinach, coconut cake and soybean meal had a high content of sugars (63–71 g/kg DM). The content of individual neutral sugars varied between feed ingredients, with the highest content of arabinose, galactose and glucose in tofu residue, the highest content of xylose in brewer’s grain and the highest content of mannose in coconut cake. The content of uronic acid was high for cassava residue, tofu residue, sweet potato vines and water spinach (57–88 g/kg DM). The content of soluble non-cellulosic polysaccharides (S-NCP) was positively correlated (r2 = 0.82) to the WHC. The content (g/kg DM) of CP, NDF, neutral sugars, total NSP, total NCP, S-NCP and total dietary fibre in tofu residue, water spinach and coconut cake varied (p<0.05) between years. In conclusion, diet formulation to pigs can be improved if the variation in chemical composition of the fibre fraction and in WHC between potential feed ingredients is taken into account.

The effect of nitrogen concentration and its interaction with light intensity on population dynamics and polysaccharide content of Microcystis aeruginosa

Cultures of Microcystis aeruginosa were inoculated into media with different nitrogen concentrations (5%, 10%, 25%, 100% N of standard BG-11 media) and cultured under two light intensities for 35 days. The populations of M. aeruginosa tended to increase with decreased nitrogen concentrations in both the high light intensity and the low light intensity. Cell densities in high light intensity were significantly higher than those in low light intensity under lower nitrogen concentrations (5%, 10%, 25% N), whereas the result was reversed under the high nitrogen concentration (100% N). A four-parameter logistic model fitted all the population dynamics well. Soluble extracellular polysaccharide content of M. aeruginosa cultured in the 100% N media was significantly higher than in M. aeruginosa cultured in the lower nitrogen media; however, the bound polysaccharide and total polysaccharide of M. aeruginosa cultured in 5% N media were significantly higher than those of M. aeruginosa cultured in all other nitrogen concentration media. Significant differences in bound polysaccharide and total polysaccharide were also detected between the high light intensity and the low light intensity. There was a statistically significant interaction between light intensity and nitrogen concentration on the soluble extracellular polysaccharide content but not on bound polysaccharide or total polysaccharide.

Wheat flour non-starch polysaccharides and their effect on dough rheological properties

Wheat ( Triticum aestivum L.) flour is able to form dough with unique rheological properties that allow bread making. It is well known that wheat protein content affects dough rheological properties, but there is not enough evidence about the role of other minor flour constituents. One such minor constituent is non-starch flour polysaccharides, which are mainly pentosans formed by a xylopyranosyl linear chain branched with arabinofuranosyl residues. Their spatial distribution and branching pattern can affect their relationship with gluten forming proteins and thus influence their functional properties, the dough rheological properties, and thereby the flour baking quality. In this study the content and structural characteristics of non-starch polysaccharides were investigated, as well as their influence on some dough physicochemical parameters. Five different wheat flours samples milled from Uruguayan wheat varieties with diverse rheological and breadmaking properties were used in this study. Water soluble flour polysaccharides were extracted and the amount of pentosans was determined by the orcinol–HCl method. The pentoses composition was determined before and after acidic hydrolysis of the water soluble polysaccharide fractions by GC. No free pentoses were detected in any of the assayed flour samples, so the pentoses composition found in the hydrolyzed samples was attributed to the non-starch water soluble polysaccharides. Water unextractable non-starch polysaccharides were determined by difference between the total and the soluble non-starch polysaccharides flour content. An improved method for the quantification of water extractable and non-extractable non-starch polysaccharides, using baker's yeast, was developed. Using this method, total and soluble non-starch polysaccharides content could reliably be determined both in whole flour and in pentosans enriched fractions. Free monosaccharide content was in the range from 0.03% to 0.06% (w/w), while the arabinose/xylose (Ara/Xyl) ratios varied from 0.8 to 1.4 in soluble non-starch polysaccharides and from 0.7 to 0.9 in total non-starch polysaccharides. The different Ara/Xyl ratios found for water extractable and unextractable arabinoxylans clearly indicates different substitution degrees in the polymers. Analysis of the dough rheological parameters in relation to the water soluble and non-soluble non-starch polysaccharides and the Ara/Xyl ratios from different wheat varieties was performed. A clear relation between some of these parameters could be inferred, since a direct relationship between total unextractable (AXi) content and resistance of dough to extension ( P), as well an inverse relationship between the same parameter and dough extensibility ( L) were observed. These results suggest that the flour non-starch polysaccharide content, as well the Ara/Xyl ratios may be used as additional parameters to estimate some of the wheat flours dough properties.

Quality of shiitake stipe steamed bun

Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total free amino acids. Shiitake stipe steamed buns showed lower lightness and whiteness index values and became browner with more shiitake stipe flour added. On a seven-point hedonic scale, all sensory results were 4.07&amp;ndash;5.80. Overall, shiitake stipe could be added into steamed bun formula to provide its beneficial health effects.

Extrusion of Peas (Pisum sativum L.): Effects on the Apparent Metabolisable Energy and Ileal Nutrient Digestibility of Broilers

Problem statement: The potential feeding values of grain legumes, such as peas (Pisum sativum), are limited because of the presence of anti-nutritional factors. In particular, protease inhibitors are of interest, but these can be readily destroyed by thermal treatments. In the present study, the influence of extrusion on the chemical composition and nutritive value of peas was evaluated. Approach: Two extrudates were produced by extruding the peas at two moisture levels (19 and 22%) and one temperature (140°C). Four treatment diets consisting of a corn-soy basal diet and three test diets containing raw and the two extruded pea meals were formulated and assayed in digestibility and balance trials using broiler chickens. The test diets were formulated by substituting the raw and extruded pea meals for 25% (w/w) of the basal diet. Ileal nutrient digestibility was calculated using titanium oxide as an indigestible indicator and the apparent metabolisable energy was determined using the classical total excreta collection method. Results: Extrusion had no effect (P>0.05) on the contents of crude protein and starch. Soluble non-starch polysaccharide contents were increased (P 0.05) on the apparent ileal protein digestibility and the apparent metabolisable energy of peas. Conclusion: Under the extrusion conditions employed in the present study, extrusion was not beneficial to improving the nutritive value of peas for broilers.

Variation in nutrient composition and structure of high-moisture maize dried at different temperatures

Maize cobs with grains were harvested at a relatively high moisture content (23%) from the field in northern New South Wales, Australia. The cobs were divided into four categories and dried in the sun or artificially in a forced draft oven at 80, 90 or 100 °C for 24 h. The samples were subjected to proximate and detailed nutrient analyses. In vitro nutrient digestibility and ultra structure of samples were also assessed. Proximate analysis of maize revealed that dry matter (DM, 980 g/kg) and ash (1.32 g/kg) content were highest in the 100 °C samples, but crude protein (98.4 g/kg), ether extract (45.0 g/kg) and phytate–P (1.8 g/kg) content were the highest in the sundried samples. Gross energy was little affected by heat treatment but the metabolizable energy value increased with rising temperature. The concentrations of most of the amino acids but not lysine were increased in samples dried at 80, 90 and 100 °C in comparison to sun drying. Total starch, resistant starch (RS) and amylose content were slightly increased by artificial drying while amylopectin was reduced under the same conditions. Starch content (691 g/kg) was highest at 80 °C while RS (363 g/kg) and amylose (304 g/k) were lowest in the same batch. The mineral concentration of samples decreased with increasing temperature except copper, which was slightly increased. The soluble non-starch polysaccharide (NSP) content was increased while the insoluble NSP decreased with increasing temperature. The morphological structure of maize observed under a scanning electron microscope showed some shrinkage of starch granules as a consequence of artificial drying temperature. In vitro digestibility of DM was improved as a result of artificial drying of high moisture maize but starch digestibility was reduced. It may be inferred that the nutritive value of maize grain varies with drying temperature and drying process. These differences may explain changes in nutritive value of the grain when fed to chickens.Keywords: Maize, drying temperature, composition, structure

Variability in the content of soluble sugars and cell wall polysaccharides in red‐ripe cherry and high‐pigment tomato cultivars

AbstractBACKGROUND: Soluble sugars and cell wall polysaccharides are well known for contributing to a range of ‘quality’ characteristics of fresh vegetables such as flavour, texture and healthy properties. Red‐ripe berries of 14 cultivars of cherry tomatoes and four cultivars of high‐pigment tomato hybrids, cultivated in the south of Italy, were analysed for their content of these important qualitative parameters.RESULTS: Sakura appeared to be the cultivar with the highest amount of soluble sugars (53 g kg−1 fresh weight (f.w.)), mainly glucose and fructose, and, hence the ‘sweetest’ among cherry tomatoes. High‐pigment tomatoes, especially HLY02 and HLY13, showed a soluble sugar content much lower than cherry tomatoes, as expected for industrial, normal‐size tomatoes. Variations in the fructose/glucose ratio, of between 0.68 and 1.48, were evidenced among the different tomato cultivars. Cell wall polysaccharides isolated from whole fresh red‐ripe berries of each cultivar were analysed chemically. The amount of matrix polysaccharides (0.9–3.4 g kg−1 f.w.) and cellulose (0.16–1.86 g kg−1 f.w.), as well as their glycosidic composition, showed significant differences among the different cultivars. Cellulose to matrix polysaccharide ratio was highly variable and ranged between 0.06–1.44 and 0.17–0.77 in cherry and high‐pigment tomato cultivars, respectively.CONCLUSION: The differences evidenced in the total soluble sugar and cell wall polysaccharide composition, not only among different types of tomatoes but also different cultivars within the same typology, may play a fundamental role in the quality of tomatoes and deserve further investigations. Copyright © 2008 Society of Chemical Industry

Study of the effect of technological processes on starch hydrolysis, non-starch polysaccharides solubilization and physicochemical properties of different ingredients using a two-step in vitro system

The present study evaluated in vitro the effect of technological processes on four cereal grains: maize, wheat, barley and oats and one legume grain: green seeded pea. Processing included extrusion, cooking and grinding (0.8 and 3.0 mm opening), and the parameters evaluated were starch hydrolysis, content of soluble non-starch polysaccharides (NSP) and physicochemical properties: solubility of dry matter (DM), viscosity of the supernatant and water retention capacity (WRC). All samples were submitted to an in vitro digestion that consisted of two steps, gastric (G; pepsin; pH 2; 4 h) and small intestine (SI; pancreatin; pH 7; 4 h) simulation. Prior to incubation, particle size was evaluated in all samples by hand sieving and calculated on a weight basis. Total starch and total NSP analyses were performed on raw samples (0.8 mm). Hydrolysis of starch was evaluated by measuring glucose in the supernatant during the course of SI incubation. Soluble NSP were evaluated in the supernatant at the end of SI incubation. Physicochemical properties were evaluated after G and SI incubation. In raw ingredients (0.8 mm) the hydrolysis of starch at the end of SI incubation (ratio between glucose released in the sample and glucose released in the sample gelatinized) was lower in peas (0.45) than in cereal grains (0.69 in maize; 0.95 in wheat; 0.82 in barley and 0.92 in oats). The highest amounts of soluble NSP were found in barley (19.8 g/kg DM) and oats (13.8 g/kg DM), and were associated with higher viscosities. The WRC in raw samples was positively related to the amount of total NSP after both G ( r 2 = 0.847, P<0.001 for 0.8 mm samples) and SI incubation ( r 2 = 0.773, P<0.001). Technological processing increased starch hydrolysis and solubilization of NSP in all ingredients. The extent of the effect was dependent on the ingredient as well as on the severity of the technological process. Component monosaccharides of soluble NSP were differently affected, while glucose was increased by all the processes, arabinose and xylose required the more extreme conditions of extrusion. Contrary to raw samples, WRC of heat treated ingredients showed a negative relation with total NSP content of the sample after G incubation, which turned out to be a positive relation after SI incubation. It is concluded that technological processing of ingredients promotes higher starch hydrolysis, increases in the amount of soluble NSP and modifications in the physicochemical properties depending on the nature of the feed ingredients.

Liver paté enriched with dietary fibre extracted from potato fibre as fat substitutes

This experiment included studies of the functionality of three new enzymatically extracted fibres as ingredients in pig liver pate prepared using reduced amounts of pig fat with dry potato pulp and a commercial potato fibre (Potex) as references. The measured quality characteristics included colour, flavour, and texture profile analysis. Dry potato pulp, Potex and two of the new enzymically extracted fibre 1 and 2 with high contents of cellulose and lignin resulted in very hard patties with a high level of deformation energy, gumminess, and modulus that had a detrimental effect on pate texture and flavour. The enzymatically extracted fibre 3 with a low content of cellulose and lignin and a high content of soluble non-starch polysaccharides (SNSP) resulted in patties with a very delicious texture and flavour and values of the measured texture characteristics determined by texture profile analysis. The colour of the patties processed using the enzymatically extracted fibre 3 were darker, more red and less yellow compared to patties processed using Potex, dry potato pulp and new fibre 1 and 2. Baking loss that varied from 9.2 to 11.3 g/100 g was the lowest for patties processed using the new extracted fibre 3. The content of total dietary plant fibre in liver patties varied from 4.0 to 6.2 g/100 g pate.

Effect of cultivar and enzyme supplementation on nutrient availability and performance of broilers fed Maritime Canadian wheat

The feeding value of wheat is affected by the content of soluble non-starch polysaccharides (NSP), which varies among cultivars and the environment in which they are grown. Dietary enzymes can reduce the negative effects of NSP and improve the apparent metabolizable energy (AME) content of the wheat. This study examined differences in feeding value of four wheat cultivars grown in 2 crop years in the Maritime provinces of Canada and the need for enzymes. In a growth trial, diets containing one of the Maritime wheats or corn were fed with or without commercial enzymes containing, for wheat-based diets a mixture of xylanase and protease, and for corn-based diets a mixture of xylanase, protease, and amylase. In a broiler chick bioassay, diets containing 80% wheat were fed with or without a commercial enzyme with xylanase and protease activities. Enzymes significantly lowered body weight gain of birds fed Walton wheat in the second year, and improved the grower feed conversion ratio of birds fed Norboro wheat. Enzyme supplementation significantly improved apparent metabolizable energy and digestibility of crude protein. The AME content did not appear to be a direct indicator of performance. There were significant differences in AME content among the wheat samples. Enzymes generally did not improve performance in this study, possibly due to the relatively low in vitro viscosity values of these samples. Maritime wheats were equal or compared favourably with the sample of wheat from Western Canada and to locally obtained corn. Key words: Wheat, broiler performance, apparent metabolizable energy, enzyme

Assessment of the Volatile Composition of Juices of Apricot, Peach, and Pear According to Two Pectolytic Treatments

The behavior of volatile compounds according to two enzymatic treatments applied during the manufacture of fruit juice is described. More than 80 compounds were detected of a wide range of chemical families (alcohols, aldehydes, ketones, terpenoids, esters, norisoprenoids, ...). Theaspirane and alpha-isophoron were tentatively identified for the first time in apricot and peach fruits. The enzymes used, for extraction or clarification of fruit juices, modified the polysaccharides separated by molecular weight and the content of soluble polysaccharides. This could indicate differences in the fruit juice matrix, which could be related to observed changes in the volatile profile. In apricot, the enzymes enhanced the juice in terpenes and norisoprenoids as varietal compounds. In peach and pear, the enzymes used did not favor the amount of lactones and decadienoate esters, the character impact compounds, respectively.

A wheat-based diet enhances colonization with the intestinal spirochaete Brachyspira intermedia in experimentally infected laying hens

This study investigated the influence of feeding diets based on cereals with different non-starch polysaccharide content on colonization with the intestinal spirochaete Brachyspira intermedia in experimentally infected laying hens. The diets were based on wheat, barley, or barley and sorghum, all with or without supplementation with exogenous dietary enzymes. Six groups of 12 individually caged laying hens were fed the respective diets for 2 weeks, and then challenged at 20 weeks of age by crop tube with 108 to 109 colony forming units of active motile spirochaetes on five successive days. Eggs were collected daily. The birds were weighed weekly, and caecal faeces collected for assessment of water content. Every 3 to 4 days cloacal swabs were collected and subjected to culture and subsequent polymerase chain reaction for B. intermedia. The birds were killed at 27 weeks of age. Caecal contents were cultured for spirochaetes, and the viscosity of the ileal and rectal contents assessed. Dietary soluble non-starch polysaccharide content was not a consistent predictor of viscosity in the ileum, and the addition of enzymes did not significantly reduce the viscosity. A dietary influence on colonization was observed, with birds fed wheat having significantly more colonization than the birds fed the other diets. No significant association was found between either dietary soluble non-starch polysaccharide content or ileal viscosity and colonization with B. intermedia, as assessed by faecal excretion of the spirochaete. Dietary enzymes did not consistently or significantly reduce colonization. It was not established how wheat enhances colonization by B. intermedia, but the results suggest that wheat-based diets should be avoided in flocks infected with B. intermedia.

Bacterial Responses to Different Dietary Cereal Types and Xylanase Supplementation in the Intestine of Broiler Chicken

Several studies were carried out to investigate the influence of dietary cereals differing in soluble non starch polysaccharides (NSP) content and a xylanase preparation on selected bacterial parameters in the small intestine of broiler chicken. Compared to a maize diet colony forming units (CFU) of mucosa associated bacteria were higher in a wheat/rye diet, most notably for enterobacteria and enterococci. Xylanase supplementation to the wheat/rye diet generally led to lower CFU, especially in the first week of life. However, xylanase supplementation also displayed higher in vitro growth potentials for enterobacteria and enterococci. Bacterial growth of luminal samples in minimal media supplemented with selected NSP showed that the wheat/rye diet enhanced bacterial capacities to utilize NSP only in ileal samples. The xylanase application generally shifted respective maximum growth to the proximal part of the small intestine. The presence of soluble NSP from wheat or rye in the diet per se did not enhance bacterial NSP hydrolyzing enzyme activities in the small intestine, but xylanase supplementation resulted in higher 1,3-1,4- g - glucanase activity. Compared to a maize diet the activity of bacterial bile salt hydrolases in samples of the small intestine was not increased due to inclusion of wheat/rye or triticale to the diet. However, xylanase supplementation led to a reduction with a corresponding increase of lipase activity. It was concluded that dietary cereals producing high intestinal viscosities lead to increased overall bacterial activity in the small intestine. The supplementation of a xylanase to cereal based diets producing high intestinal viscosity, changes composition and metabolic potential of bacterial populations and may specifically influence fat absorption in young animals.