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

ABSTRACT: 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.

SUBMITTER: Sardari RRR

PROVIDER: S-EPMC6923635 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature

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

Sardari Roya R R RRR Sutiono Samuel S Azeem Hafiz Abdul HA Galbe Mats M Larsson Mats M Turner Charlotta C Nordberg Karlsson Eva E

Frontiers in bioengineering and biotechnology 20191213

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. Superc ...[more]

PMID: 31921817

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Project description:BackgroundLipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (BD); modified Bligh and Dyer using HCl (BDHCL); modified BD using NaCl (BDNaCl); methanol-chloroform-hexane (3:2:1, v/v); Hara and Radin (hexane-isopropanol, 3:2, v/v); water-saturated n-butanol; chloroform; methanol and hexane for their ability to extract total non-starch lipids (separated by lipid classes) from wheat flour (Triticum aestivum L.). Seven ambient extraction protocols were further compared for their ability to extract total non-starch lipids from three alternative samples: barley flour (Hordeum vulgare L.), maize starch (Zea mays L.) and tapioca starch (Manihot esculenta Crantz).ResultsFor wheat flour the original BD method and those containing HCl or NaCl tended to extract the maximum lipid and a significant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples BD and BD HCl repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all flours, total non-starch lipid extraction yield was positively correlated with solvent polarity (r = 0.5682, P < 0.05) and water ratio in the solvent mixture (r = 0.5299, P < 0.05).ConclusionIn general, BD-based methods showed better extraction yields compared to methods without the addition of water and, most interestingly, there was much greater method dependence of lipid yields in the starches when compared to the flour samples, which is due to the differences in lipid profiles between the two sample types (flours and starches).

Project description:BackgroundInduction of mutation through chemical mutagenesis is a novel approach for preparing diverse germplasm. Introduction of functional alleles in the starch biosynthetic genes help in the improvement of the quality and yield of cereals.ResultsIn the present study, a set of 350 stable mutant lines were used to evaluate dynamic variation of the total starch contents. A megazyme kits were used for measuring the total starch content, resistant starch, amylose, and amylopectin content. Analysis of variance showed significant variation (p < 0.05) in starch content within the population. Furthermore, two high starch mutants (JE0173 and JE0218) and two low starch mutants (JE0089 and JE0418) were selected for studying different traits. A multiple comparison test showed that significant variation in all physiological and morphological traits, with respect to the parent variety (J411) in 2019-2020 and 2020-2021. The quantitative expression of starch metabolic genes revealed that eleven genes of JE0173 and twelve genes of JE0218 had consistent expression in high starch mutant lines. Similarly, in low starch mutant lines, eleven genes of JE0089 and thirteen genes of JE0418 had consistent expression in all stages of seed development. An additional two candidate genes showed over-expression (PHO1, PUL) in the high starch mutant lines, indicating that other starch metabolic genes may also contribute to the starch biosynthesis. The overexpression of SSII, SSIII and SBEI in JE0173 may be due to presence of missense mutations in these genes and SSI also showed overexpression which may be due to 3-primer_UTR variant. These mutations can affect the other starch related genes and help to increase the starch content in this mutant line (JE0173).ConclusionsThis study screened a large scale of mutant population and identified mutants, could provide useful genetic resources for the study of starch biosynthesis and genetic improvement of wheat in the future. Further study will help to understand new genes which are responsible for the fluctuation of total starch.

Project description:Abstract Objectives Health outcomes in previous fiber intervention studies have been variable, potentially due to differences in gut microbiome composition. This study aimed to determine if the effect of fiber intervention on the microbiome differs by initial microbiome or the quantity of fiber provided. Methods This study was designed as a randomized, un-blinded, cross-over trial of fiber cereal dosage. The cross-over design tested the effect of two 2-week long interventions with a High (28g) and Low (14g) level of daily supplemental fiber from whole wheat and bran cereal. Analysis was also completed on the overall study as a single arm, non-randomized, intervention of fiber cereal. The study enrolled 31 healthy adults. The microbiome was assessed at baseline and after intervention for changes in diversity, composition, and stability. Results Across all individuals, fiber intervention increased microbiome alpha-diversity (paired t-test, P = 0.047), but the microbiome was otherwise resistant to the effects of the intervention. Increasing fiber dose (High v. Low) was not associated with consistent changes in beta-diversity (linear mixed models). Approximately 20% of subjects were identified as responders based on beta diversity effect size. At baseline, responders had higher Prevotella copri and lower Bacteroides abundance than non-responders (Wilcoxon rank sum, qval < 0.05). In responders, fiber intake caused increased abundance of Bacteroides and Alistipes and reduced Prevotella (paired Wilcoxon, q < 0.2). In all subjects, fiber intervention decreased microbiome stability (paired Wilcoxon signed rank test, P = 0.006). In responders, there was a significant effect of the fiber level on stability, with higher fiber further lowering stability (linear mixed model, P = 0.05). Conclusions Our data suggest a responder/non-responder microbiome signature for this whole wheat and bran fiber cereal. We find that many effects were not additive by dosage level. Overall, microbiome diversity was increased and stability was decreased during the fiber cereal intervention and in responders this was dose dependent; the clinical implications of the impact of changes in stability remain unknown, and it is possible that the microbiome would stabilize in a longer intervention study. ClinicalTrials.gov identifier: NCT03623308. Funding Sources General Mills, Inc.

Dataset Information

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

Publications

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

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