Use Of Wheat Bran Research Articles

Augmentation of Fermentability and Bioavailability Characteristics of Wheat Bran via the Synergistic Interaction between Arabinoxylan-Specific Degrading Enzymes and Lactic Acid Bacteria.

To enhance the use of wheat bran in chicken feed, a solid-state fermentation approach was used with Lactobacillus paracasei LAC28 and Pediococcus acidilactici BCC-1, along with arabinoxylan-specific degrading enzymes (xylanase, arabinofuranosidase, feruloyl esterase, XAF). The effects of the fermentation process were evaluated both in vitro and in vivo. In the in vitro study, XAF supplementation demonstrated superior performance, significantly reducing the pH of the fermented wheat bran (FWB) and increasing lactic, acetic, and butyric acid levels, total phenol content, and free radical scavenging capacity (P < 0.05) compared to the XAF-free group. In the in vivo study, broilers were fed diets containing either unfermented wheat bran (UFWB) or FWB (fermented individually with LAC28 or BCC-1). Broilers fed FWB with BCC-1 exhibited significant improvements in body weight gain, intestinal morphology, and nutrient digestibility (P < 0.05) compared to the control group. Moreover, the FWB established a healthier microbial community in the avian gastrointestinal tract. Overall, this study demonstrated the potential of combining XAF and bacteria to enhance wheat bran fermentation, benefiting broiler intestinal health and growth. This innovative approach holds promise as a cost-efficient and sustainable strategy to improve the nutritional quality of wheat bran for animal feed applications.

Improve nutritive value of silage based on prickly pear peel by-products

Prickly pear (Opuntia ficus-indica L. Mill) is widely cultivated in arid regions of every continent for its nutritious fruits and various commercial applications, cactus pear cladodes are used as forage in the most arid regions, while recently prickly pear by-products are studied as ruminant feed. They are characterised by a high moisture and sugar content; therefore, it is necessary to study suitable conservation methods. The aim of this study was to verify the effectiveness of silage to preserve prickly pear peels (PP) in a mixture with other by-products at different inclusion levels (5% straw and 6% or 12% wheat bran). For each treatment, six under vacuum micro-silos were prepared and, after 40 d of storage, the state of preservation was evaluated. Subsequently, the aliquots were analysed for chemical composition and incubated with sheep rumen fluid to evaluate the fermentation kinetics. The use of wheat bran and straw added to PP resulted in an increase in dry matter (DM); PP silage with wheat bran was found to have higher protein content and nutritional value. The greater presence of lactic acid was found in PP, such as acetic acid, therefore the lactic/acetic ratio was 2.33, significantly lower than silages with the addition of wheat bran. Silage with 5% straw showed the lowest level of organic matter disappearance (OMD) and the cumulative volume of gas (OMCV) produced during the incubation. The PP showed the fastest fermentation rate achieved after 12 h of fermentation, while those containing wheat bran, presented a higher maximum fermentation rate (Rmax), which need longer time to be achieved. Canonical discriminant analysis (CDA) showed clear discrimination of different silages based on their chemical characteristics and parameters detected during in vitro incubation. Overall, the silages with the addition of wheat bran can be considered the best and, of the two, those produced with the addition of 12% bran. Finally, ensilage represents a conservation technique suitable for preserving the nutritional characteristics of PP.

Seawater Biodegradable Poly(butylene succinate-co-adipate)—Wheat Bran Biocomposites

The present work focused on the development and characterization of biocomposites based on a fully bio-based polyester, poly(butylene succinate-co-butylene adipate) (PBSA), and wheat bran derived by flour milling. PBSA-bran composites containing 5, 10, 15, and 20 wt.% of wheat bran were produced via melt extrusion and processed by injection molding. Their thermal, rheological, morphological, and tensile properties were investigated. In addition, a biodegradation test in a natural marine environment was conducted on composite dog-bones to assess the capacity of the used filler to increase the PBSA biodegradation rate. The composites maintained similar melt processability and mechanical properties to virgin PBSA with up to 15 wt.% bran content. This result was also supported by morphological investigation, which showed good filler dispersion within the polymer matrix at low-mid bran content, whereas poor polymer-filler dispersion occurred at higher concentrations. Furthermore, the biodegradation tests showed bran's capacity to improve the PBSA biodegradation rate, probably due to the hygroscopic bran swelling, which induced the fragmentation of the dog-bone with a consequent increase in the polymeric matrix-seawater interfacial area, accelerating the degradation mechanisms. These results encourage the use of wheat bran, an abundant and low-cost agri-food by-product, as a filler in PBSA-based composites to develop products with good processability, mechanical properties, and controlled biodegradability in marine environments.

Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures

The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including technological, sensory and rheological associated with the use of wheat bran directly in bread processing. To eliminate these problems, wheat bran can be subjected to different pretreatments. The aim of this study was to apply hydrothermal treatment to the wheat bran at different temperatures and investigate the effect of the hydrolysates of the pretreated wheat bran on the rheological properties of dough. The hydrothermal treatment process was applied at 130–160 °C for 30 min. The amounts of reducing sugar, furfural, acetic acid and phenolic substances in the hydrolysate increased with the increase of the hydrolysis temperatures. It was determined that the addition of the hydrolysate obtained at 150 °C to dough had a positive effect on its rheological properties. It reduced the dough development time and increased the water holding capacity. However, some drawbacks started to occur in the dough's rheological properties with the use of the hydrolysates obtained at higher than 150 °C. The results of this study showed that hydrothermal treatment had the advantage of eliminating the technological and rheological problems caused by the direct addition of wheat bran.

Control of phenotypic diversification based on serial cultivations on different carbon sources leads to improved bacterial xylanase production.

Thermobacillus xylanilyticus is a thermophilic and hemicellulolytic bacterium of interest for the production of thermostable hemicellulases. Enzymes' production by this bacterium is challenging, because the proliferation of a cheating subpopulation of cells during exponential growth impairs the production of xylanase after serial cultivations. Accordingly, a strategy of successive cultivations with cells transfers in stationary phase and the use of wheat bran and wheat straw as carbon sources were tested. The ratio between subpopulations and their corresponding metabolic activities were studied by flow cytometry and the resulting hemicellulases production (xylanase, acetyl esterase and β-xylosidase) followed. During serial cultivations, the results pointed out an increase of the enzymatic activities. On xylan, compared to the first cultivation, the xylanase activity increases by 7.15-fold after only four cultivations. On the other hand, the debranching activities were increased by 5.88-fold and 57.2-fold on wheat straw and by 2.77-fold and 3.34-fold on wheat bran for β-xylosidase and acetyl esterase, respectively. The different enzymatic activities then stabilized, reached a plateau and further decreased. Study of the stability and reversibility of the enzyme production revealed cell-to-cell heterogeneities in metabolic activities which could be linked to the reversibility of enzymatic activity changes. Thus, the strategy of successive transfers during the stationary phase of growth, combined with the use of complex lignocellulosic substrates as carbon sources, is an efficient strategy to optimize the hemicellulases production by T. xylanilyticus, by preventing the selection of cheaters.

Effects of different parameters on cellulase production by Trichoderma harzianum TF2 using solid‐state fermentation (SSF)

Solid‐state fermentation is one of the easiest and cheapest methods for producing microbial bioactive com‐ pounds. Trichoderma harzianum has long been recognised as one of the potential fungi for this purpose. Trichoderma sp. were isolated from banana rhizosphere using the soil dilution method and later screened for their ability to produce cellulases using filter paper activity (FPase) and the carboxylmethyl cellulase (CMCase) test. Trichoderma sp. were also subjected to one factor change at a time to determine the effects of different parameters on cellulase production. It was observed that T. harzianum TF2 showed the ability to produce higher cellulase activity when wheat bran was used as the substrate. The results showed that 38.5 U/g of cellulase was produced with the use of wheat bran coupled with an incubation temperature of 28 °C and moisture content of 60%. T. harzianum TF2 showed good potential for use as a culture for cellulase production in this study due to its higher cellulase production under solid‐state fermentation, with the possibility of its application to industry.

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.

The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.

Turning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255

Cacay oil and butter were evaluated as enzymatic inducers for lipase production from Aspergillus terreus NRRL-255 by solid-state fermentation (SSF). Initially, physicochemical characteristics of agro-industrial wastes were evaluated in order to identify a potential solid substrate for lipase production. Higher water absorption index (3.65 g H2O/g substrate), adequate mineral content, great carbon source, and nitrogen concentration were factors that influenced the choice of wheat bran as a solid substrate. Cacay butter presented the highest lipolytic activity (308.14 U g−1) in the screening of lipid inducer. Then, the effects of lipid inducer concentration (cacay butter), temperature, pH, moisture, and fermentation time were evaluated on process performance using multivariate statistical methodology. Under optimal conditions, the highest lipase activity observed was 2,867.18 U g−1. Regarding the lipase characterization, maximum relative activity was obtained at pH 7.0 and at 35 °C. An inhibitory effect was observed for Ca2+, Mn2+, Zn2+, Fe2+, and Cu2+ ions. Lipase activity was increased with the reduction of sodium dodecyl sulfate (SDS) concentration and the increase of Triton X-100. Therefore, the use of wheat bran as a solid substrate combined with cacay butter demonstrated a substantial lipase production, indicating its biotechnological industrial potential.

Evaluation of Sequential Processing for the Extraction of Starch, Lipids, and Proteins From Wheat Bran.

In line with the need to better utilize agricultural resources, and valorize underutilized fractions, we have developed protocols to increase the use of wheat bran, to improve utilization of this resource to additional products. Here, we report sequential processing for extraction of starch, lipids, and proteins from wheat brans with two different particle sizes leaving a rest-material enriched in dietary fiber. Mild water-based extraction of starch resulted in maximum 81.7 ± 0.67% yield. Supercritical fluid extraction of lipids by CO2 resulted in 55.2 ± 2.4% yield. This was lower than the corresponding yield using Soxhlet extraction, which was used as a reference method, but allowed a continued extraction sequence without denaturation of the proteins remaining in the raw-material. Alkaline extraction of non-degraded proteins resulted in a yield corresponding to one third of the total protein in the material, which was improved to reach 62 ± 8% by a combination of wheat bran enzymes activation followed by Osborne fractionation. The remaining proteins were extracted in degraded form, resulting in maximum 91.6 ± 1.6% yield of the total proteins content. The remaining material in both fine and coarse bran had a fiber content that on average corresponded to 73 ± 3%. The current work allows separation of several compounds, which is enabling valorization of the bran raw-material into several products.

Salmonella Enteritidis infection, corticosterone levels, performance and egg quality in laying hens submitted to different methods of molting

In commercial layer poultry farming, molt induction is an important tool used by egg producers to prolong the production cycle of laying hens. Conventional molt induction programs involve total feed withdrawal, which raises questions about animal welfare and increased infection susceptibility. The high incidence of paratyphoid salmonellosis infections in commercial poultry farming is still an important health challenge because in addition to affecting the birds, such infections also cause public health problems. In this context, experiments were performed with laying hens at 79 wk of age to compare the conventional forced molting method (fasting) with an alternative method (free wheat bran supply) and determine their effect on the persistence of vaccine antibodies against Newcastle disease, the control and reduction of experimentally inoculated Salmonella Enteritidis, and the performance and egg quality of hens. A reduction (P < 0.05) of Salmonella Enteritidis in the crop and lower production of corticosterone were observed in the birds that received wheat bran compared with those subjected to total fasting. Moreover, a better performance (P < 0.05) with regard to egg production, egg mass, and feed conversion/kg and dozen eggs was observed in the hens that received the alternative treatment compared to the conventional forced molting method. Thus, the use of wheat bran for forced molting was found to be feasible and met the welfare needs of the hens.

Production of xylanases by Bacillus sp. TC-DT13 in solid state fermentation using bran wheat

Xylanases have gained increasing importance due to their diverse applications in the food, paper, and pharmaceutical industries, however, the production of these enzymes currently uses expensive substrates. It has already been estimated that more than 30% of the enzyme production cost originates from the substrate. The present study aimed to optimize the production of extracellular xylanases by the Bacillus sp. TC-DT 13 using solid-state fermentation with agro-industrial residues, with a view at reducing the production cost of these enzymes. All the agro-industrial residues were tested in submerged fermentation to select the best inductor to produce xylanase. Among these residues, wheat bran was selected as the best inducer of xylanase production with 1500 U/mL. Regarding solid-state fermentation, the use of wheat bran as the only fermentation substrate was used and a ratio of 1:4 moisture over a time of 144 hours induced higher amount of xylanase reaching 2943 U/g. The use of carbon and nitrogen sources did not result in the increase in production of xylanolitic enzymes. The use of agro-industrial residues in the solid-state fermentation, besides increasing the production of xylanase, reduces the cost of production and is an environmentally friendly alternative.

Influence of wheat bran on quality indicators of a sour milk beverage

Our experimental research revealed that in order to improve consistency during storage of sour milk beverages, it is necessary to ensure the binding of free moisture through the use of natural stabilizers, thickeners and the substances that perform a similar function. Among many tested ingredients of this group of substances, the stabilizing systems based on natural components of plant and animal origin were selected for implementation and preferred for usage. Analysis of the information sources shows lack of data on the use of wheat bran in the technologies of sour milk beverages. That is why there is an objective need to create new kinds of sour milk beverages, specifically, kefir with the use of wheat bran. Consumption of such functional products guarantees the elimination of malnutrition, replenishment of the organism with necessary components. The influence of wheat bran on quality indicators of the sour milk beverage was studied. It was found that the sour milk drink with wheat bran with fat content of 2.5 % by physical and chemical indicators meets the requirements of standard DSTU 4417:2005. Kefir. Technical specifications. Studying the organoleptic indicators of the beverage using wheat bran revealed its clean sour milk taste and smell. The total amount of amino acids in the drink with wheat bran increased by 15.08 %, the amount of essential amino acids – by 10.57 %, and that of nonessential amino acids – by 18.24 %. The identified changes in the amino acid composition of the drink with wheat bran indicate that the use of wheat bran in manufacturing sour milk beverages allows increasing their nutritional and biological value of the protein component. The sour milk drink with wheat bran is a medical and prophylactic product because it contains dietary fibers, which are a valuable energy additive.

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.

Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.

Thermogravimetric research into fish and plant semifinished products made of raw and blanched tissues of Azov goby and wheat bran

According to results of thermogravimetric and differentia-thermal studies, we compared characteristics of the amount of adsorption– and capillary-bound moisture in the experimental samples of fish and plant semifinished products, as well as determined the values of activation energy of the molecules of water at different temperatures of moisture removal. By the results of analysis of the DTG peaks, it is established that the largest amount of osmotic– and adsorption-bound moisture is observed in samples made on the base of raw fish raw materials due to the higher degree of hydration of protein molecules in minces. It is found that the application of hydrothermal pre-treatment of muscle, connective and skeletal tissue complex of Azov goby leads to the reduction in the amount of adsorption-bound moisture and decreses the energy of its bond with the product. The use of wheat bran somewhat increases the amount of bound moisture in the fish mince structure as a result of increase in the number of available hydroxyl groups and the formation of macroporous structure, which causes the increase in its hydrofilicity. It is established experimentally that the influence of plant raw materials on the increase in activation energy of the molecules of water for the experimental fish and plant semifinished products is less significant than the use of native fish raw material. The obtained results allow better understanding of the structural changes that occur in the process of drying the fish and plant semifinished products. They might be applied to optimize the drying processs of fish and plant semifinished products and to predict their technological behavior in various food systems, as well as while storing.

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods.

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.

Elephant grass ensiled with wheat bran compared with corn silage in diets for lactating goats

The objective of this study was to evaluate the use of wheat bran as an additive in elephant-grass silage on intake and digestibility of the nutrients, ingestive behavior, and yield and chemical composition of milk. Eight goats with 45 days of lactation were distributed in a (4 × 4) Latin square design.The treatments consisted of corn silage (CS), elephant-grass silage without wheat bran (EGS), elephant-grass silage with 10% wheat bran (EGS+10%WB), and elephant-grass silage with 20% wheat bran (EGS+20% WB). There was no difference in dry matter (DM) intake between diets EGS and CS in g d−1. However, the animals fed EGS+10%WB had lower DM and organic matter (OM) intakes than the animals fed CS in g kg−1 d−1 of body weight. There were lower non-fiber carbohydrate and metabolize energy intakes by animals fed diets based on elephant-grass silages than those fed CS. The EGS+20%WB diet provided lower digestibility coefficients of DM, OM, crude protein, ether extract, neutral detergent fiber (NDF) and digestible nutrients of the diet than the diet with CS. The NDF digestibility coefficient with diet EGS was greater than that obtained with diet CS. The diets with corn and elephant-grass silages provided similar milk yield levels. However, the animals fed diets based on EGS+20% WB produced less total-solids-corrected milk than the animals fed CS. No difference was found in the milk physicochemical properties and ingestive behavior of goats in this study. Corn silage can be replaced by elephant-grass silage harvested at 50 days of regrowth and elephant-grass silage with 10% wheat bran without influencing goat performance, behavioral variables, physiological variables, milk yield or the milk physicochemical properties.

Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran

Wheat bran, the major side-stream generated in the milling of wheat grains in the production of white flour, contains significant quantities of carbohydrate and proteins. While not interfering with flour utilization, the bran could be considered as an important feedstock within a biorefinery concept. Wheat bran also contains some amounts of lipids that can be used as a source of valuable phytochemicals. Gas chromatography and mass spectrometry analysis of the lipid composition of destarched wheat bran demonstrated that the predominant lipids found in wheat bran were free fatty acids (ca. 40% of total lipids), followed by acylglycerols (40%). Additionally, important amounts of alkylresorcinols (13% of total lipids) and steroid compounds (hydrocarbons, ketones, free sterols, sterol glycosides, sterol esters, and sterol ferulates) (7% of total lipids) were also present among the lipids of wheat bran. The use of wheat bran as a valuable source of phytochemicals of interest in the context of a wheat bran biorefinery is discussed.

The role of oxygen in the liquid fermentation of wheat bran

The extensive use of wheat bran as a food ingredient is limited due to its bitter taste and hard texture. To overcome these, some preprocessing methods, such as fermentation with yeast and lactic acid bacteria or enzymatic treatments have been proposed. The current work studied microbial communities, acidification, ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions. In aerated conditions, yeasts grew better and the production of organic acids was smaller, and hence pH was higher. In anaerobic conditions, lactic acid bacteria and endogenous heterotrophic bacteria grew better. Aeration had a large effect on the sourdough metabolite profile, as analyzed by UPLC–qTOF-MS. Anaerobic conditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increased. Aeration caused degradation of amino acids and hydroxycinnamic acid derivatives of polyamines. The results suggest that the control of oxygen could be used for tailoring the properties of bran sourdough.

Removal of phenolic compounds from olive mill wastewater by adsorption onto wheat bran

The use of wheat bran for the removal of phenolic compounds from olive mill wastewater (OMW) at different adsorbent doses (10–60 g/L), pH (3–11), and contact time (0.25–24 h) was investigated. Our findings demonstrate that wheat bran, an inexpensive and easily available biomaterial, can be an alternative for the more costly adsorbents used for the removal of phenolic compounds from OMW. Increase in the wheat bran dosage from 10 to 50 g/L significantly increased the phenolic compounds adsorption rate from 45 to 67%. Increase in pH to high alkalinity resulted in an increase in the phenolic compounds’ adsorption capacity. The adsorption process was found to be relatively fast, and it reached equilibrium in 4 h of contact time. The Freundlich and Langmuir adsorption models were used for the mathematical description of the adsorption equilibrium and it was found that the experimental data fitted very well in the Freundlich model. Batch adsorption models based on the assumption of the pseudo-first-order, pseudo-second-order, and intraparticle diffusion mechanism were applied to examine the kinetics of the adsorption. The results showed that kinetic data followed more closely the pseudo-second-order model, than the pseudo-first-order and intraparticle diffusion. Desorption studies showed that at low pH value, the desorption of phenolic compounds was efficient.

Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

Steviol glycosides are highly sweet natural compounds from Stevia rebaudiana Bertoni leaves which have recently been approved as sweeteners for a range of foods. To evaluate whether steviol glycosides may be used for partial replacement of sucrose in bakery products, muffins were produced where 30% sucrose of the formulation was exchanged against an iso-sweet amount of rebaudioside A in combination with several fibres. Baked products were subjected to chemical, colour and texture analysis, and sensory characteristics were assessed by flash profiling. Multivariate analysis of instrumental and sensory data indicates that a combination of inulin or polydextrose with rebaudioside A results in products with characteristics close to those of a reference. The incorporation of these replacers reduced energy by 6 or 5 kJ/100 kJ, and increases fibre content from 1.3 g/100 g to 4.6 or 7.1 g/100 g, respectively. The use of wheat bran or apple fibre as bulk replacer for sucrose gives products which mainly deviate in crumb colour and are characterised by a wholemeal off-taste, whereas increased crumbliness and reduced elasticity is the consequence of partial sucrose replacement by oat, pea or wheat fibre, cellulose or maltodextrin.