180
Enzyme Modification
Enzyme hydrolysis is an efficient method for modifying the microstructure of arabinoxylans. Enzymes degrade arabinoxylanin order to achieve better functionality
in dough development. Courtin and Delcour (2002) reported use of endoxylanases
which are hydrolytic enzyme to improve dough handling loaf volume and oven
spring. Yeast fermentation of wheat bran resulted in solubilization of arabinoxylans
along with increased levels of level of folates and phenolic. Also, addition of yeast
fermented bran into wheat flour resulted in bread with improved volume and crumb
softness (Katina et al. 2012). Pitkanen et al. (2011) reported use of two α-Larabinofuranosidases to modify the arabinose to xylose ratio of arabinoxylans
which resulted in a significant effect on the solution properties of arabinoxylans.
Pretreatment of arabinoxylans (water-unextratable) from wheat with xylanase,
results in oligomers which are better utilized by the gut bacteria, thereby increasing
their prebiotic potential (Vardakou et al. 2008).
Nutraceutical Potential of Arabinoxylan
The biological property of arabinoxylans which includes antioxidant, anticancer
and prebiotic properties depends on its structural characteristics and content of phenolic acids in particular ferulic acid (Mendez-Encinas et al. 2018). The anticancer
activity of arabinoxylans is related to its antioxidant, prebiotic, and gelation properties. It has been reported that highly feruloylated arabinoxylans are less fermented
than arabinoxylans without ferulic acid, which has a great advantage of increasing
the growth of probiotic bacteria, such as Lactobacillus and Bifidobacterium, which
are capable of producing ferulic acid esterases to release ferulic acid from feruloylated arabinoxylans and inhibiting the growth of some non-beneficial bacteria
(Snelders et al. 2014; Szwajgier and Jakubczyk 2010). The fermentation of arabinoxylans results in the production of short-chain fatty acids (SCFA) like acetic,
propionic, and butyric acids, which has immunomodulatory and anti-inflammatory
properties and plays an important role in the maintenance of healthy gut (Bach
Knudsen 2015; Riviere et al. 2016). Butyric acid is the main energy source for the
epithelial cells of human colon and the proliferation of bacteria producing butyric
acid protects the colon from pathogenic microflora besides having immunomodulatory and anti-inflammatory properties (Riviere et al. 2016; Yacoubi et al. 2016).
Arabinoxylans, because of these reasons is considered as a prebiotic with excellent
health benefits, especially those related with the prevention of colon cancer.
Ghoneum (2016) reported that arabinoxylans can stimulate the production of cytokines IL-2 and IL-12 which are the main anticancer cytokines in humans.
Arabinoxylans exert antioxidant effects by increasing the activity of endogenous
antioxidant enzymes, suppressing lipid peroxidation and protecting against oxidative stress (Noaman et al. 2008). Phenolic acids in wheat bran can prevent the oxidation of fat and protein by the free radical scavenging system and exert
A. Shah et al.
Enzyme Modification
Enzyme hydrolysis is an efficient method for modifying the microstructure of arabinoxylans. Enzymes degrade arabinoxylanin order to achieve better functionality
in dough development. Courtin and Delcour (2002) reported use of endoxylanases
which are hydrolytic enzyme to improve dough handling loaf volume and oven
spring. Yeast fermentation of wheat bran resulted in solubilization of arabinoxylans
along with increased levels of level of folates and phenolic. Also, addition of yeast
fermented bran into wheat flour resulted in bread with improved volume and crumb
softness (Katina et al. 2012). Pitkanen et al. (2011) reported use of two α-Larabinofuranosidases to modify the arabinose to xylose ratio of arabinoxylans
which resulted in a significant effect on the solution properties of arabinoxylans.
Pretreatment of arabinoxylans (water-unextratable) from wheat with xylanase,
results in oligomers which are better utilized by the gut bacteria, thereby increasing
their prebiotic potential (Vardakou et al. 2008).
Nutraceutical Potential of Arabinoxylan
The biological property of arabinoxylans which includes antioxidant, anticancer
and prebiotic properties depends on its structural characteristics and content of phenolic acids in particular ferulic acid (Mendez-Encinas et al. 2018). The anticancer
activity of arabinoxylans is related to its antioxidant, prebiotic, and gelation properties. It has been reported that highly feruloylated arabinoxylans are less fermented
than arabinoxylans without ferulic acid, which has a great advantage of increasing
the growth of probiotic bacteria, such as Lactobacillus and Bifidobacterium, which
are capable of producing ferulic acid esterases to release ferulic acid from feruloylated arabinoxylans and inhibiting the growth of some non-beneficial bacteria
(Snelders et al. 2014; Szwajgier and Jakubczyk 2010). The fermentation of arabinoxylans results in the production of short-chain fatty acids (SCFA) like acetic,
propionic, and butyric acids, which has immunomodulatory and anti-inflammatory
properties and plays an important role in the maintenance of healthy gut (Bach
Knudsen 2015; Riviere et al. 2016). Butyric acid is the main energy source for the
epithelial cells of human colon and the proliferation of bacteria producing butyric
acid protects the colon from pathogenic microflora besides having immunomodulatory and anti-inflammatory properties (Riviere et al. 2016; Yacoubi et al. 2016).
Arabinoxylans, because of these reasons is considered as a prebiotic with excellent
health benefits, especially those related with the prevention of colon cancer.
Ghoneum (2016) reported that arabinoxylans can stimulate the production of cytokines IL-2 and IL-12 which are the main anticancer cytokines in humans.
Arabinoxylans exert antioxidant effects by increasing the activity of endogenous
antioxidant enzymes, suppressing lipid peroxidation and protecting against oxidative stress (Noaman et al. 2008). Phenolic acids in wheat bran can prevent the oxidation of fat and protein by the free radical scavenging system and exert
A. Shah et al.