Barley Bran - Explore the Science & Experts | ideXlab

Scan Science and Technology

Contact Leading Edge Experts & Companies

Barley Bran

The Experts below are selected from a list of 1425 Experts worldwide ranked by ideXlab platform

Seinosuke Ueda – One of the best experts on this subject based on the ideXlab platform.

  • Properties and precursors of hordeumin produced from uncooked Barley Bran by ethanol fermentation
    Journal of Fermentation and Bioengineering, 2003
    Co-Authors: Riichiro Ohba, Shinobu Kitaoka, Seinosuke Ueda

    Abstract:

    Abstract Hordeumin (a purple pigment) formed by the ethanol fermentation of uncooked Barley Bran had properties partially different from those of conventional anthocyanins and showed high molecular tannin-like properties. When the polyphenol constituents (containing proanthocyanidins) in Barley Bran and the fermented filtrate were removed, the amount of the pigment formed was reduced. Hordeumin was decomposed to lower molecular weight substances and anthocyanidins (cyanidin and delphinidin) by acid hydrolysis. On the other hand, the anthocyanidin components formed by acid hydrolysis of the polyphenol constituents in Barley Bran and the fermented filtrate coincided with those of hordeumin. The precursors of hordeumin were proanthocyanidins contained in Barley. Hordeumin seems to be a novel pigment with a high molecular weight having the properties of anthocyanin pigment.

  • Participation of reactive oxygens in the formation of a purple pigment, hordeumin, from Barley Bran-fermented broth
    Journal of Fermentation and Bioengineering, 2002
    Co-Authors: Riichiro Ohba, Ichiro Nakayama, Ikuo Suda, Seinosuke Ueda

    Abstract:

    Abstract A high-molecular weight condensed tannin-like purple pigment, hordeumin, was formed from the fermented broth of Barley Bran. The formation of hordeumin was promoted in light and an oxidation state from the fermented filtrate containing hordeumin precursors. When hydrogen peroxide that promoted the formation of a hydroxyl radical was added to the fermented filtrate, the formation of hordeumin was accelerated with an increase in deoxyribose oxidation. The formation of hordeumin was suppressed by the Fe-ion chelating agent DETAPAC and several hydroxyl radical scavengers. Based on these results, it is assumed that the formation of hordeumin is an oxygen-mediated reaction and that reactive oxygens participate in one of these reactions.

  • Radical scavenging activity of a purple pigment, hordeumin, from uncooked Barley Bran-fermented broth
    Journal of Agricultural and Food Chemistry, 2000
    Co-Authors: Tomoaki Deguchi, Riichiro Ohba, Seinosuke Ueda

    Abstract:

    A novel purple pigment called hordeumin, a type of anthocyanin-tannin pigment, was produced from Barley Bran-fermented broth. The radical scavenging activity of hordeumin was analyzed by using an electron-spin resonance (ESR) spectrometer. The hordeumin scavenged superoxide radical in a concentration-dependent manner. Superoxide dismutase-like activity values were 118 and 195 units/mg for crude and partially purified hordeumin, respectively. The two types of hordeumins also scavenged the DPPH radical. Furthermore, Barley Bran-fermented filtrate before pigment formation and extract of Barley Bran also scavenged the DPPH radical. However, the DPPH radical scavenging activity of a filtrate, fermented over a long period, was stronger than that fermented over a short period. Thus, it was considered that radical scavenging activity of hordeumin resulted from Barley Bran polyphenol such as proanthocyanidins.

Riichiro Ohba – One of the best experts on this subject based on the ideXlab platform.

  • Properties and precursors of hordeumin produced from uncooked Barley Bran by ethanol fermentation
    Journal of Fermentation and Bioengineering, 2003
    Co-Authors: Riichiro Ohba, Shinobu Kitaoka, Seinosuke Ueda

    Abstract:

    Abstract Hordeumin (a purple pigment) formed by the ethanol fermentation of uncooked Barley Bran had properties partially different from those of conventional anthocyanins and showed high molecular tannin-like properties. When the polyphenol constituents (containing proanthocyanidins) in Barley Bran and the fermented filtrate were removed, the amount of the pigment formed was reduced. Hordeumin was decomposed to lower molecular weight substances and anthocyanidins (cyanidin and delphinidin) by acid hydrolysis. On the other hand, the anthocyanidin components formed by acid hydrolysis of the polyphenol constituents in Barley Bran and the fermented filtrate coincided with those of hordeumin. The precursors of hordeumin were proanthocyanidins contained in Barley. Hordeumin seems to be a novel pigment with a high molecular weight having the properties of anthocyanin pigment.

  • Participation of reactive oxygens in the formation of a purple pigment, hordeumin, from Barley Bran-fermented broth
    Journal of Fermentation and Bioengineering, 2002
    Co-Authors: Riichiro Ohba, Ichiro Nakayama, Ikuo Suda, Seinosuke Ueda

    Abstract:

    Abstract A high-molecular weight condensed tannin-like purple pigment, hordeumin, was formed from the fermented broth of Barley Bran. The formation of hordeumin was promoted in light and an oxidation state from the fermented filtrate containing hordeumin precursors. When hydrogen peroxide that promoted the formation of a hydroxyl radical was added to the fermented filtrate, the formation of hordeumin was accelerated with an increase in deoxyribose oxidation. The formation of hordeumin was suppressed by the Fe-ion chelating agent DETAPAC and several hydroxyl radical scavengers. Based on these results, it is assumed that the formation of hordeumin is an oxygen-mediated reaction and that reactive oxygens participate in one of these reactions.

  • Radical scavenging activity of a purple pigment, hordeumin, from uncooked Barley Bran-fermented broth
    Journal of Agricultural and Food Chemistry, 2000
    Co-Authors: Tomoaki Deguchi, Riichiro Ohba, Seinosuke Ueda

    Abstract:

    A novel purple pigment called hordeumin, a type of anthocyanin-tannin pigment, was produced from Barley Bran-fermented broth. The radical scavenging activity of hordeumin was analyzed by using an electron-spin resonance (ESR) spectrometer. The hordeumin scavenged superoxide radical in a concentration-dependent manner. Superoxide dismutase-like activity values were 118 and 195 units/mg for crude and partially purified hordeumin, respectively. The two types of hordeumins also scavenged the DPPH radical. Furthermore, Barley Bran-fermented filtrate before pigment formation and extract of Barley Bran also scavenged the DPPH radical. However, the DPPH radical scavenging activity of a filtrate, fermented over a long period, was stronger than that fermented over a short period. Thus, it was considered that radical scavenging activity of hordeumin resulted from Barley Bran polyphenol such as proanthocyanidins.

A. Sanromán – One of the best experts on this subject based on the ideXlab platform.

  • Enhanced ligninolytic enzyme production and degrading capability of Phanerochaete chrysosporium and Trametes versicolor
    World Journal of Microbiology and Biotechnology, 2003
    Co-Authors: N. Moredo, M. Lorenzo, Diego Moldes, A. Domínguez, C. Cameselle, A. Sanromán

    Abstract:

    Ligninolytic enzyme production by the white-rot fungi Phanerochaete chrysosporium and Trametes versicolor precultivated with different insoluble lignocellulosic materials (grape seeds, Barley Bran and wood shavings) was investigated. Cultures of Phanerochaete chrysosporium precultivated with grape seeds and Barley Bran showed maximum lignin peroxidase (LiP) and manganese-dependent peroxidase (MnP) activities (1000 and 1232 U/l, respectively). Trametes versicolor precultivated with the same lignocellulosic residues showed the maximum laccase activity (around 250 U/l). For both fungi, the ligninolytic activities were about two-fold higher than those attained in the control cultures. In vitro decolorization of the polymeric dye Poly R-478 by the extracellular liquid obtained in the above-mentioned cultures was monitored in order to determine the respective capabilities of laccase, LiP and MnP. It is noteworthy that the degrading capability of LiP when P. chrysosporium was precultivated with Barley Bran gave a percentage of Poly R-478 decolorization of about 80% in 100 s, whereas control cultures showed a lower percentage, around 20%, after 2 min of the decolorization reaction.

  • A novel application of solid state culture: production of lipases by Yarrowia lipolytica
    Biotechnology Letters, 2003
    Co-Authors: A. Domínguez, M. Costas, M.a. Longo, A. Sanromán

    Abstract:

    An extracellular lipase was produced in solid state cultures of Yarrowia lipolytica CECT 1240 using nylon sponge and several food and agroindustrial wastes (Barley Bran and triturated nut) as, respectively, inert support and support substrate. The highest activity was obtained with triturated nut (23 kU l^−1) followed by sunflower oil-soaked Barley Bran (21 kU l^−1). The activities were 5 fold greater those obtained in the control cultures with just inert support.

  • Investigation of several bioreactor configurations for laccase production by Trametes versicolor operating in solid-state conditions
    Biochemical Engineering Journal, 2003
    Co-Authors: S. Rodríguez Couto, Diego Moldes, A Liébanas, A. Sanromán

    Abstract:

    Abstract In the present paper, the production of laccase by Trametes versicolor (CBS 100.29) in laboratory-scale bioreactors, operating in semi-solid-state conditions, was studied. Three bioreactor configurations were investigated in order to determine the most suitable one for laccase production: immersion, expanded-bed and tray. In addition, the nature of support employed (inert or non-inert) on laccase production was also evaluated. According to the results attained in the previous work by our research group, nylon sponge and Barley Bran was employed as an inert and as a lignocellulosic support, respectively. Higher laccase activities were produced operating with Barley Bran than with nylon sponge as a support in all the configurations tested. As regards bioreactor design, the tray configuration led to the highest laccase activities especially operating with Barley Bran as a support, where activities of about 10-fold higher than that found in the corresponding cultivation with nylon sponge were attained. Therefore, it could be asserted that the tray bioreactor is a very appropriate bioreactor configuration to produce laccase by T. versicolor in solid-state conditions operating with lignocellulosic supports.