Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive.

Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components. Structural features such as molecular weight (Mw), branching degree, and ferulic acid (FA) content significantly influence the functionality of AX, affecting gluten protein and starch characteristics during cereal food processing. Specifically, studies have shown that AX with optimum Mw and FA levels improved dough rheology and gas retention during bread-making. Furthermore, the solubility of AX varies across wheat bran fractions, with soluble AX fractions demonstrating notable dough-improving properties. By integrating structural complexity with functional properties, this review highlights the promising applications of wheat bran AX as a sustainable, functional dough additive.

A further understanding of changes of wheat bran functionality induced by different types of probiotics fermentation: From molecules to regulation mechanism.

Wheat bran (WB) was solid-state fermented by either Lacticaseibacillus rhamnosus (LGG), Levilactobacillus brevis (LB) or Lactiplantibacillus plantarum (LP), respectively, and then their corresponding physicochemical and metabolic characteristics were investigated. Current study revealed fermentation of either Lacticaseibacillus rhamnosus or Lactiplantibacillus plantarum quickly generated lactic acid, but not for Levilactobacillus brevis. Importantly, all LAB fermentation promoted total phenolic acids contents, fermentation of LB-WB led to the greatest total phenolic content, followed by LGG-WB, with the least for LP-WB. Moreover, LGG fermentation significantly increased levels of oleic acid, stearic acid and phosphoenolpyruvic acid on carbon metabolism and fatty acid biosynthesis, while LB fermentation mainly increased levels of L-phenylalanine, cholecalciferol, D-gluconic acid and D-glucarate with the influence on the entire metabolic pathway. In contrast, LP fermentation significantly decreased levels of alpha-ketoglutaric acid, cis-aconitic acid on the citrate cycle (TCA cycle). This study revealed their corresponding metabolic characteristics, which might highlight potentially individual nutritional aspects.

A novel antimicrobial peptide WBp-1 from wheat bran: Purification, characterization and antibacterial potential against Listeria monocytogenes.

This study introduces a novel antimicrobial peptide (AMP), WBp-1, isolated from wheat bran and purified via reversed-phase high-performance liquid chromatography. The amino acid sequence, determined as IITGASSGIGKAIAKHFI by LC-MS/MS, was composed predominantly of alkaline and hydrophobic residues. WBp-1 was predicted to be a stable, hydrophobic, cationic peptide with an α-helical structure. Moreover, it displayed significant antibacterial efficacy against Listeria monocytogenes, with a minimum inhibitory concentration of 150 µg/mL. Further mechanistic studies suggest that WBp-1 exerts its bactericidal activity by disrupting cell membrane integrity, impeding peptidoglycan synthesis by binding to penicillin-binding protein 4 via hydrogen bonding, increasing cell permeability, altering membrane potential and fluidity, and altering surface hydrophobicity. Interestingly, WBp-1 showed minimal hemolytic activity and cytotoxicity against LO2 cells, even at 16× MIC. These findings highlight the strong potential of WBp-1 as a novel antibacterial agent and food preservative against Listeria monocytogenes.

Effects of water-insoluble wheat bran-fraction powder on disease activity and caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease mouse model.

BACKGROUND: Water-soluble arabinoxylan exerts anti-colitic effect and exhibits ameliorative activity in an inflammatory bowel disease (IBD) mouse model. Water soluble fibre from wheat bran (WB) also exhibits anti-colitic effect. However, arabinoxylan is a primary compound of insoluble polysaccharide (hemicellulose) in WB. This study aimed to clarify the anti-IBD effects of the WB water-soluble (WBS) and water-insoluble (WBI) fractions. METHODS AND RESULTS: WB suspension was autoclaved and fractionated to WBS and WBI. C57BL/6 mice were divided into control (CT), dextran sodium sulphate (DSS), WBI, and WBS groups. They were fed as follows from day 1: CT, standard diet and distilled water; DSS and WBI, 3% (w/v) DSS in drinking water; WBI, 8% (w/w) WBI diet; and WBS, 50% (v/v) WBS and 3% (w/v) DSS in water. DSS group mice showed diarrhoea, body weight reduction, and blood in faeces by day 5 and colon tissue damage by day 6. These inflammatory indices were significantly inhibited by treatment with WBI. Amplicon sequencing of the 16S rDNA (V4) gene of the caecal contents of the CT, DSS, and WBI groups showed that the abundances of Escherichia, Allobaculum, and Bacteroidaceae increased and that of Faecalibaculum decreased in the DSS group. KEGG pathway prediction showed that amino acid metabolism and lipopolysaccharide biosynthesis decreased and increased, respectively, in the DSS group. However, WBI treatment tended to suppress these effects. CONCLUSION: WBI, rather than WBS, reduces inflammation and maintains the gut microbiota. However, further studies are warranted to elucidate the properties of the WBI active components and efficacy of WBI metabolites on gut microbiota, particularly on Faecalibaculum.

Aflatoxins Levels in Concentrate Feeds Collected from Specialized Dairy Farms and Local Markets in Selected Urban Centers of Eastern Ethiopia.

Aflatoxin constitutes a significant concern for food and feed safety, posing detrimental health risks to both animals and humans. This study aimed to examine the prevalence and concentration of aflatoxins in maize feed, total mixed ration, and wheat bran collected from specialized dairy farms and local markets in three major urban centers in eastern Ethiopia. A total of 180 feed samples were collected from September 2021 to January 2022 in Chiro town, Dire Dawa city, and Harar city. These samples underwent thorough extraction and immunoaffinity clean-up before aflatoxin analysis using HPLC/FLD. The results revealed that AFB1, AFB2, AFG1, AFG2, and TAF contamination was detected in 72.2%, 66.1%, 71.1%, 68.7%, and 82.8% of the feed samples, respectively. The corresponding mean levels of each aflatoxin were 28.15 ± 3.50, 3.3 ± 0.40, 19.87 ± 1.87, 2.7 ± 0.32, and 54.01 ± 4.72 µg/kg, respectively. The occurrence and levels of aflatoxin varied across different study sites and feed types. Notably, feeds from Dire Dawa city exhibited significantly higher mean levels of AFB1 (43.98 ± 5.3 µg/kg), AFB2 (5.69 ± 0.6 µg/kg), AFG1 (32.25 ± 2.7 µg/kg), and AFG2 (5.01 ± 0.5 µg/kg) than feeds from other urban centers did. Additionally, a significantly higher occurrence of AFB1 (29.4%) and AFG1 (28.3%) was detected in feed from Dire Dawa city. Similarly, the total mixed ration (TMR) displayed significantly higher levels of AFB1 (50.67 ± 5.2 µg/kg), AFB2 (4.74 ± 0.6 µg/kg), AFG1 (32.87 ± 2.6 µg/kg), and AFG2 (3.86 ± 0.5 µg/kg) compared to the other feed types. Moreover, a significantly higher occurrence of AFB1 (30.7%) and AFG1 (28.7%) was detected in the TMR. Furthermore, a moderate correlation was observed between the count of aflatoxigenic Aspergillus species and the levels of TAF in the feed samples. Overall, this study underscores the widespread presence of aflatoxin contamination in dairy feeds in eastern Ethiopia, highlighting the urgent need for stringent monitoring and mitigation measures to ensure food and feed safety, as well as public health.

Exploring Ganoderma lucidum: morphology, cultivation and market potential.

Ganoderma lucidum, known as the "mushroom of immortality," is a white rot fungus renowned for its medicinal properties, attributed to its bioactive compounds. Although species with similar morphological traits to G. lucidum are found across the globe, precise identification is made possible through DNA barcoding and molecular phylogenetic analysis. Global cultivation and wild harvesting of G. lucidum are both done in response to the growing market needs. Artificial cultivation is typically performed on sawdust, but other woody substrates and the wood log method are also employed. This cultivation leverages the fungus's ecological role in converting industrial and agricultural solid wastes into biomass, thereby producing functional food and potential pharmaceutical sources. The review consolidates research on various aspects of, including cultivation methods (sawdust, agricultural waste, wood logs, and submerged fermentation), and the current global market conditions.

Wheat Bran and Saccharomyces Cerevisiae Biomass' Effect on Aerobic and Anaerobic Degradation Efficiency of Paper Composite.

This study is a continuation of research on sustainable food packaging materials made from locally available feedstock and industrial by-products within the Baltic Sea region. Its main focus is the impact of wheat bran filler and Saccharomyces cerevisiae additive, which was used to develop a novel bio-coating for paper composite packaging, on the biodegradation efficiency of paper composites under aerobic and anaerobic conditions. In this study, we analyzed the effect of 15% and 40% concentrations of wheat bran filler and Saccharomyces cerevisiae biomass on the biodegradation efficiency of paper composites. This research was conducted under controlled environmental conditions, with aerobic biodegradation tested at 46 °C in a compost-based mesophilic-thermophilic environment and anaerobic biodegradation tested at 55 °C in an active inoculum thermophilic environment. The results show that the presence of wheat bran filler significantly improves biodegradation efficiency compared to microcrystalline cellulose reference material. Under aerobic conditions, the biodegradation efficiency for the 40% wheat bran and yeast sample was 6.34%, compared to only 0.71% for the cellulose reference material. In anaerobic conditions, the 15% wheat bran and yeast sample showed a biodegradation efficiency of 96.62%, compared to 82.32% for the cellulose reference material.

Wheat bran oil ameliorates high-fat diet-induced obesity in rats with alterations in gut microbiota and liver metabolite profile.

BACKGROUND: Obesity is one of the public health issues that seriously threatens human health. This study aimed to investigate the effects of wheat bran oil (WBO) on body weight and fat/lipid accumulation in high-fat diet (HFD)-induced obese rats and further explore the possible mechanisms by microbiome and metabolome analyses. METHODS: Fifty Sprague-Dawley (SD) rats were fed either a normal chow diet (B group, n = 10) or HFD (n = 40) for 14 weeks to establish an obesity model. The HFD-induced obese rats were further divided into four groups and given WBO at 0 mL/kg (M group), 1.25 mL/kg (WBO-L group), 2.5 mL/kg (WBO-M group), and 5 mL/kg (WBO-H group) by oral gavage for 9 weeks. The body weight of rats was weighed weekly. The gut microbiota structure was analyzed using 16 S rDNA high-throughput sequencing. The liver metabolite profile was determined using UHPLC-QE-MS non-target metabolomics technology. RESULTS: In this study, WBO treatment reduced body weight gain, fat and lipid accumulation, and ameliorated hepatic steatosis and inflammation. WBO treatment increased the relative abundance of Romboutsia and Allobaculum and decreased that of Candidatus_Saccharimonas, Alloprevotella, Rikenellaceae_RC9_gut_group, Alistipes, Parabacteroides, UCG-005, Helicobacter, Colidextribacter, and Parasutterella compared with the M group. A total of 22 liver metabolites were significantly altered by WBO treatment, which were mainly involved in taurine and hypotaurine metabolism, nicotinate and nicotunamide metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, phenylalanine metabolism, and ether lipid metabolism. CONCLUSIONS: WBO alleviated body weight gain and fat/lipid accumulation in HFD-induced obese rats, which may be related to altered gut microbiota and liver metabolites.

Feeding dietary non-starch polysaccharides supplemented with xylanase could improve the performance of broilers.

The impact of dietary non-starch polysaccharides (NSP) on performance and carcass traits of broilers fed wheat-bran substituted into corn-soybean meal-based diets supplemented with xylanase was investigated. A total of 280 (7-day-old) Ross 308 broilers were randomly allotted to one of five dietary treatments with 8 replicates, 7 chicks per pen. Treatments were; i) CON: Control diet, ii) CON-X (CON + 3,000 U/kg xylanase), iii) L-X: low NSP (2% wheat bran in CON + 3,000 U/kg xylanase), iv) M-X: medium NSP (4% wheat bran in CON + 3,000 U/kg xylanase), v) H-X: higher NSP (8% wheat bran in CON+ 3,000 U/kg xylanase). Birds fed the H-X diet increased (p < 0.05) daily gains, and average daily feed intake and had marginally improved body weights (p = 0.074) on day 35. Relatively, the H-X diet tended to increase the average daily gains (p = 0.053; p = 0.073) of birds during the grower phase (d 24-35) and the entire experimental period (d 8-35), respectively. Moreover, there were no significant differences among treatments in the feed conversion ratio of birds throughout the entire experiment period. Birds fed diets CON-X, L-X, and M-X had improved (p < 0.05) the ileal digestibility of energy on d 24 and 35 compared to those fed the H-X diet. Furthermore, birds fed diet CON-X improved (p < 0.05) N digestibility on d 24. Improved carcass moisture content and lowered crude fat of leg meat (p < 0.05) were noted in birds fed the diet M-X and H-X on d 35, respectively. The intestinal viscosity was reduced (p < 0.05) in xylanase-supplemented treatments CON-X, L-X, M-X, and H-X diets when compared to CON. Our results suggest that supplementing 3,000 U/kg xylanase in a higher NSP (8% wheat bran substituted level) diet could improve the intestinal viscosity and growth performance of broilers.

Selection of Wheat Miller's Bran Based on the Sub-aleurone Protein Content Allows Increase of the Quality of Bran-Enriched Bread.

Wheat miller's bran negatively affects the gluten network but contains the grain tissue with the highest gluten content, the sub-aleurone. Here, the aim was to investigate how sub-aleurone gluten proteins in miller's bran affect bran-enriched bread quality. A bread-making experiment was performed with six lab-scale-produced bran samples. These strongly differed in protein content (10.8-18.6%) but had a similar particle size (d50: 1266-1330 µm) and strong water retention capacity (0.71-0.80 mL of H2O/g). Bran protein content variation mainly originated from sub-aleurone protein content variation (10.7-26.2%). Incorporating the bran with the highest versus lowest sub-aleurone protein content increased the loaf volume by 22.4%. 99% of loaf volume variation could be explained by sub-aleurone protein content variation. Conclusively, sub-aleurone protein content is the most important factor regarding bran functionality in bread-making. This was strengthened using commercial bran. Therefore, bran selection based on (sub-aleurone) protein content could be a low-cost, low-effort opportunity for bran-enriched bread-making.

The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.

The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding ß-glucosidase, feruloyl esterase, and phytase activities. An increased specific volume, reduced crumb firmness, and greater sensory evaluation of bread was achieved after mixed-strain fermentation. Moreover, diets containing sourdough, especially those prepared with mixed-strain-fermented red bean with wheat bran, significantly decreased serum pro-inflammatory cytokines levels, and improved the lipid profile, HDL/LDL ratio, glucose tolerance, and insulin sensitivity of mice. Moreover, gut microbiota diversity increased towards beneficial genera (e.g., Bifidobacterium), accompanied with a greater increase in short-chain fatty acid production in mice fed on sourdough-based bread diets compared to their controls and white bread. In conclusion, mixed-strain fermentation's synergistic effect on high fiber-legume substrate improved the baking, sensory quality, and prebiotic effect of bread, leading to potential health benefits in mice.

Interaction of Wheat Bran Particle Size and Stimbiotic Supplementation on Growth Performance and Gut Health Parameters in Broilers.

A 42-day study was conducted with 720-day-old Cobb male broiler chicks allocated to treatments in a 3 × 2 factorial, with the factors as wheat bran (WB) inclusion (no WB, 50 g/kg coarse WB, or 50 g/kg fine WB) and stimbiotic (STB) supplementation in corn-based diets. The inclusion of WB (p < 0.05) or STB supplementation (p < 0.05) increased the FCR and feed intake in the day 0-10 phase. During the day 0-28 phase, coarse-WB inclusion increased (p < 0.05) the FCR, compared to fine WB or diets without WB. In the day 0-42 phase, WB marginally decreased weight gain in diets without STB supplementation, but the STB-supplemented diet, weight gain was greater (p < 0.05) the diet with fine WB compared with diets with coarse WB. Fine-WB inclusion increased the ileal nitrogen and energy digestibility determined at day 18 compared to coarse WB or diets without WB. Supplementation with STB (p < 0.05) or fine WB (p < 0.05) inclusion increased the villi height compared to diets without STB supplementation or coarse WB, or the diet without WB. Coarse or fine WB decreased (p < 0.05) cecal branched-chain fatty acids compared to diets without WB. In conclusion, stimbiotic supplementation to fine WB improved the performance and nutrient digestibility of broilers compared to coarse WB with no effects on the caeca total SCFA concentration.

Self-ignition behaviour of corn cob, wheat bran and rice husk residues in ambient air from biomass gasification.

The possibility of different agrowastes to self-ignite under ambient condition, due to exothermic reactions between their surface molecules and air or other oxidizing agents which are conveyed into the void volume between the particles, exists. It is imperative to investigate the self-ignition ability of these harzadous waste products causing environmental pollution after the milling process to avoid sudden fire outbreaks. In this study, the self-ignition attributes of corn cob, wheat bran and rice husk residues in ambient air from biomass gasification was investigated by evaluating their self-ignition temperatures using DIN EN 15188:2021 standard and Frank-Kamenetzkii's theory of thermal explosion at varying basket volume. The results revealed decrease in the ignition temperature of dust samples as ignition time and dust basket volume were increased. Sample C (rice husk dust residue) was considered to be the most hazardous with respect to its propensity to self-heating possessing the lowest self-ignition temperature of 173 °C at 800 mL cubic mesh. Its moisture content and activation energy of 1.41 % and 46.52 kJ/mol respectively were the lowest. Its thermal conductivity, carbon content, heating value and bulk density of 0.07 W/mK, 78.98 wt%, 26,895 kJ/kg and 255.4 kg/m3 respectively were the highest. Correlation coefficient from the Arrhenius plot showing the self-ignition behaviour of dust samples using the model of Frank-Kamenetzkii were 0.9976, 0.9910 and 0.9962 for corn cob, wheat bran and rice husk residues respectively. In conclusion, the data presented are effective in predicting the self-ignition ability of corn cob, wheat bran and rice husk residues in ambient air from biomass gasification in order to prevent sudden fire attack that may arise based on storage of their dust particles in food processing industries.

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.

Multi-omics insights into anti-colitis benefits of the synbiotic and postbiotic derived from wheat bran arabinoxylan and Limosilactobacillus reuteri.

Exploring nutritional therapies that manipulate tryptophan metabolism to activate AhR signaling represents a promising approach for mitigating chronic colitis. Arabinoxylan is a bioactive constituent abundant in wheat bran. Here, we comprehensively investigated anti-colitis potentials of wheat bran arabinoxylan (WBAX), its synbiotic and postbiotic derived from WBAX and Limosilactobacillus reuteri WX-94 (i.e., a probiotic strain exhibiting tryptophan metabolic activity). WBAX fueled L. reuteri and promoted microbial conversion of tryptophan to AhR ligands during in vitro fermentation in the culture medium and in the fecal microbiota from type 2 diabetes. The WBAX postbiotic outperformed WBAX and its synbiotic in augmenting efficacy of tryptophan in restoring DSS-disturbed serum immune markers, colonic tight junction proteins and gene profiles involved in amino acid metabolism and FoxO signaling. The WBAX postbiotic remodeled gut microbiota and superiorly enhanced AhR ligands (i.e., indole metabolites and bile acids), alongside with elevation in colonic AhR and IL-22. Associations between genera and metabolites modified by the postbiotic and colitis in human were verified and strong binding capacities between metabolites and colitis-related targets were demonstrated by molecular docking. Our study advances the novel perspective of WBAX in manipulating tryptophan metabolism and anti-colitis potentials of WBAX postbiotic via promoting gut microbiota-dependent AhR signaling.

In situ fortification of cereal by-products with vitamin B12: An eco-sustainable approach for food fortification.

Vitamin B12 deficiency poses significant health risks, especially among populations with limited access to animal-based foods. This study explores the utilisation of cereal bran by-products, wheat (WB) and oat bran (OB), as substrates for in situ vitamin B12 fortification through solid-state fermentation (SSF) using Propionibacterium freudenreichii. The impact of various precursors addition, including riboflavin, cobalt, nicotinamide and DMBI on vitamin B12 production, along with changes in microbial growth, chemical profiles, and vitamin B12 yields during fermentation was evaluated. Results showed that WB and OB possess favourable constituents for microbial growth and vitamin B12 synthesis. The substrates supplemented with riboflavin, cobalt, and DMBI demonstrated enhanced B12 production. In addition, pH levels are essential in microbial viability and cobalamin biosynthesis. Monosaccharides and organic acids play a crucial role, with maltose showing a strong positive association with B12 production in OB, while in WB, citric acid exhibits significant correlations with various factors.

Determination and prediction of the net energy content of wheat bran for pregnant sow.

Two experiments were conducted to determine net energy (NE) values of wheat bran ingredients and develop a prediction equation for NE of wheat bran. In each experiment, 12 multiparous pregnant sows were allocated to two 3 × 6 Youden squares with three consecutive periods and six diets in each square. The study consisted of six diets, including a corn-soybean meal basal diet and five diets formulated with 29.2% wheat bran. Each period lasted for 10 d, with 5 d allocated for adaptation and followed by 5 d for heat production measurement. Sows were provided feed at 604 kJ/kg BW0.75·d-1. On day 10, sows underwent fasting to measure fasting heat production. Results indicated that the inclusion of wheat bran in the diets significantly reduced digestibility of energy and nutrients in (p < 0.05). The average net energy (NE) content of wheat bran was determined to be 8.8 MJ/kg DM. A regress equation NE = 7.968 + 0.28 × CP + 0.607 × EE - 0.782 × ash - 0.05 × hemicellulose (R2 = 0.98, p < 0.01) was found to accurately predit the NE value when feeding pregnant sows with wheat bran-based diets. In conclusion, the net energy content of wheat bran fed to pregnant sows ranged from 7.24 to 10.67 MJ/kg DM and can be effectively estimated using proximate analysis methods.

Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage.

Due to their antioxidant activity, alkylresorcinols (ARs) extracted from by-products could represent promising natural and innovative antioxidants for the food industry. This study tested the ability of ARs isolated from wheat bran to increase the shelf-life of minced-meat models stored at 4 °C for 9 days. Fifteen alk(en)ylresorcinols (C17-C25) were recognized by GC/MS, showing good radical-scavenging (200.70 ± 1.33 µmolTE/g extract) and metal-chelating (1.38 ± 0.30 mgEDTAE/g extract) activities. Two ARs concentrations (0.01% and 0.02%) were compared to sodium ascorbate (0.01% and 0.10%) on color (CIELAB values L*, a*, b*, chroma, and hue) and oxidative stability (lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS), and volatile organic compounds (VOCs)) of minced-beef samples. ARs-treated samples were oxidatively more stable than those formulated with sodium ascorbate and the negative control, with significantly lower contents of hydroperoxides and VOCs (hexanal, 1-hexanol, and 1-octen-3-ol) throughout the experiment (p < 0.001). However, no effect on color stability was observed (p > 0.05). Since 0.01% of ARs was equally or more effective than 0.10% sodium ascorbate, those results carry important implications for the food industry, which could reduce antioxidant amounts by ten times and replace synthetic antioxidants with natural ones.

Stimbiotic and wheat bran inclusion in maize or wheat-based diets for broiler chickens; effects on jejunal histomorphology, digesta oligosaccharides and caecal short-chain fatty-acids profiles.

1. A stimbiotic (STB) is any feed additive that stimulates caeca fibre fermentation, although the additive itself contributes little to the caeca short-chain fatty acid (SCFA) production. A 42 d experiment investigated the interactive effects of STB and wheat bran (WB) in broiler chickens receiving maize or wheat-based diets.2. The treatments were arranged in a 2 × 2 × 2 factorial (eight replicates each), the dietary factors being diet (maize-SBM or wheat-SBM), STB (with or without) and WB (0 or 50 g/kg). Jejunal tissue, gizzard, jejunal and ileal digesta and caecal contents were collected on d 18 and 42.3. Gizzard pH tended to decrease with STB (p = 0.06) supplementation and was lower in birds fed wheat- compared to maize-based diets on d 18 (p < 0.05). Birds receiving diets with WB had higher jejunum pH on d 18 (p < 0.05).4. Total short-chain fatty acids (SCFA) in the caeca on d 18 and isobutyrate on d 42 were higher (p < 0.05) for maize compared with wheat-based diets. However, on d 42, acetate, butyrate and total SCFA were higher (p < 0.05) for wheat-based compared with maize-based diets.5. On d 18, STB and WB inclusion increased villi height (VH; p < 0.05) and VH to crypt depth ratio (VH/CD), respectively (p < 0.05). On d 42, VH (p < 0.05) and VH/CD were higher in wheat-based diets (p < 0.05). The VH/CD ratio was lower with STB supplementation (p < 0.05). Marker-corrected pentose oligosaccharides (Pent)4 and (Pent)5 concentrations in the ileal digesta were reduced (p < 0.05) with STB supplementation. In addition, STB decreased (Pent)3 concentration in maize-, but not wheat-based diets (p < 0.05).6. In conclusion, both WB and STB influenced gastrointestinal pH and jejunum histomorphology of broilers without increasing oligosaccharide concentration in the ileum and SCFA in the caeca.

Investigation of Rhizopus oligosporus Metabolites in Fermented Wheat Bran and Its Bio Function in Alleviating Colitis in Mice Model.

Wheat bran (WB) is a low-value by-product of the wheat milling industry. Solid-state fermentation with Rhizopus oligosporus is performed to improve WB's nutritional quality (RH). Twenty-five mice (11-week-old C57BL/6N male mice) were divided into three groups. The first group was fed a control diet (n = 8), the second group a 10% WB-supplemented diet (n = 8), and the last group had a 10% RH-supplemented diet (n = 9). The diet treatment was administered for 4 days before dextran sodium sulfate (DSS, 3% in drinking water) was administered for 9 days. RH supplementation prevented bodyweight loss and reduced the disease activity index in mice. An increase in the level of SCFAs in mouse intestines was detected post-RH supplementation, suggesting that SCFAs might have contributed to its anti-colitis effect. Metabolome analysis was conducted to explore other bioactive compounds in RH. R. oligosporus fermentation significantly increased the amounts of ergothioneine, arginine, branched-chain amino acids, and adenosine in wheat bran. All of these compounds are known to have antioxidant and anti-inflammatory capacities. These bioactive compounds might also have contributed to the RH's ability to ameliorate DSS-induced colitis.