University of Manitoba, Department of Food Science, Winnipeg, Manitoba R3T 2N2, Canada.
University of Manitoba, Department of Food Science, Winnipeg, Manitoba R3T 2N2, Canada; University of Manitoba, Richardson Centre for Functional Foods & Nutraceuticals, Winnipeg, Manitoba R3T 2N2, Canada.
Food Chem. 2015 Jan 15;167:311-9. doi: 10.1016/j.foodchem.2014.07.001. Epub 2014 Jul 7.
The effect of xylanase type (Trichoderma viride or Neocallimastix patriciarum) and graded ethanol fractionation on the antioxidant capacity (AOC) of arabinoxylan oligosaccharides (AXOS) obtained from wheat aleurone was investigated. AXOS yields were higher using N. patriciarum (62%) than T. viride (44%). The fraction (F100) collected at >80% ethanol concentration constituted 60% of total recovered AXOS. Degree of substitution ranged from 0.20 to 0.60 for ethanol graded fractions. Ferulic acid (FA) esterified to AXOS (8.0 μg/ mg) was 2-fold lower for the N. patriciarum treatment. The mean AOC (41.6, 183.1, and 394.9 μM TE/mg) of T. viride treated AXOS was >1.4-fold higher than N. patriciarum treatment using DPPH and ABTS and ORAC assays, respectively. Fraction F100 had highest AOC. AOC was influenced by the content of esterified FA (R(2)=0.94). The type of xylanase had a major influence on the AOC of the resultant AXOS rich in FA content.
研究了木聚糖酶类型（绿色木霉或 Neocallimastix patriciarum）和分级乙醇分级对从小麦糊粉层获得的阿拉伯木聚糖低聚糖（AXOS）抗氧化能力（AOC）的影响。使用 N. patriciarum（62%）获得的 AXOS 产率高于 T. viride（44%）。在>80%乙醇浓度下收集的级分（F100）构成了总回收 AXOS 的 60%。乙醇分级级分的取代度范围为 0.20 至 0.60。AXOS 酯化的阿魏酸（FA）（8.0μg/mg）对于 N. patriciarum 处理的产物低 2 倍。使用 DPPH 和 ABTS 以及 ORAC 测定法，T. viride 处理的 AXOS 的平均 AOC（41.6、183.1 和 394.9μM TE/mg）分别比 N. patriciarum 处理高 1.4 倍以上。级分 F100 具有最高的 AOC。AOC 受酯化 FA 含量的影响（R（2）=0.94）。木聚糖酶的类型对富含 FA 的 AXOS 的 AOC 有重大影响。
