Barley Bran

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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.

  • Antimutagenicity of the purple pigment, hordeumin, from uncooked Barley Bran-fermented broth
    Bioscience Biotechnology and Biochemistry, 2000
    Co-Authors: Tomoaki Deguchi, Riichiro Ohba, Makoto Yoshimoto, Seinosuke Ueda
    Abstract:

    The novel purple pigment hordeumin, an anthocyanin-tannin pigment, was produced from Barley Bran-fermented broth. The mutagenicity or antimutagenicity of hordeumin was investigated according to the Ames method, an indication of the safety of food, using Salmonella typhimurium TA98. Despite the presence of S-9 mix, hordeumin was not mutagenic. On the other hand, hordeumin effectively decreased a reverse mutation from Trp-P-1, Trp-P-2, IQ, and B[a]P. Furthermore, hordeumin also decreased the reverse mutation from dimethyl sulfoxide extracts of grilled beef.

  • Effects of reactive oxygen and temperature on the formation of a purple pigment, hordeumin, from Barley Bran-fermented broth
    Bioscience Biotechnology and Biochemistry, 1999
    Co-Authors: Tomoaki Deguchi, Riichiro Ohba, Seinosuke Ueda
    Abstract:

    A purple pigment called hordeumin, a type of anthocyanin-tannin pigment, is produced from Barley barn-fermented broth. Hordeumin is a precipitate formed by storing fermented filtrate containing hordeumin precursors in an oxidative environment. Hordeumin formation was inhibited by addition of radical scavengers or antioxidants to the Barley Bran-fermented filtrate. The addition of iron ion accelerated hordeumin formation, and the addition of DETAPAC, an iron ion chelating reagent, influenced the color tone of hordeumin. These findings suggest that hordeumin formation may be an oxygen-mediated reaction, involving reactive oxygen species. Furthermore, hordeumin formation was accelerated by increasing the hordeumin formation temperature (from 5 to 60°C). The color quality of the hordeumin that was produced at high temperature was almost the same as that hordeumin produced at 5°C.

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.

  • Antimutagenicity of the purple pigment, hordeumin, from uncooked Barley Bran-fermented broth
    Bioscience Biotechnology and Biochemistry, 2000
    Co-Authors: Tomoaki Deguchi, Riichiro Ohba, Makoto Yoshimoto, Seinosuke Ueda
    Abstract:

    The novel purple pigment hordeumin, an anthocyanin-tannin pigment, was produced from Barley Bran-fermented broth. The mutagenicity or antimutagenicity of hordeumin was investigated according to the Ames method, an indication of the safety of food, using Salmonella typhimurium TA98. Despite the presence of S-9 mix, hordeumin was not mutagenic. On the other hand, hordeumin effectively decreased a reverse mutation from Trp-P-1, Trp-P-2, IQ, and B[a]P. Furthermore, hordeumin also decreased the reverse mutation from dimethyl sulfoxide extracts of grilled beef.

  • Effects of reactive oxygen and temperature on the formation of a purple pigment, hordeumin, from Barley Bran-fermented broth
    Bioscience Biotechnology and Biochemistry, 1999
    Co-Authors: Tomoaki Deguchi, Riichiro Ohba, Seinosuke Ueda
    Abstract:

    A purple pigment called hordeumin, a type of anthocyanin-tannin pigment, is produced from Barley barn-fermented broth. Hordeumin is a precipitate formed by storing fermented filtrate containing hordeumin precursors in an oxidative environment. Hordeumin formation was inhibited by addition of radical scavengers or antioxidants to the Barley Bran-fermented filtrate. The addition of iron ion accelerated hordeumin formation, and the addition of DETAPAC, an iron ion chelating reagent, influenced the color tone of hordeumin. These findings suggest that hordeumin formation may be an oxygen-mediated reaction, involving reactive oxygen species. Furthermore, hordeumin formation was accelerated by increasing the hordeumin formation temperature (from 5 to 60°C). The color quality of the hordeumin that was produced at high temperature was almost the same as that hordeumin produced at 5°C.

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.

  • Improving laccase production by employing different lignocellulosic wastes in submerged cultures of Trametes versicolor.
    Bioresource Technology, 2002
    Co-Authors: M. Lorenzo, Diego Moldes, S. Rodríguez Couto, A. Sanromán
    Abstract:

    Laccase production by the white-rot fungus Trametes versicolor (CBS100.29) grown in submerged cultures was studied. Addition of different insoluble lignocellulosic materials into the culture medium in order to enhance laccase production was investigated. The lignocellulosic materials were grape seeds, grape stalks and Barley Bran, selected because of their availability and low cost, since they are agro-industrial wastes abundant in most countries. Barley Bran gave the highest activities, a maximum value of 639U/l, which was 10 times the value attained in the cultures without lignocellulosics addition. The decolourisation of a model dye, Phenol Red, by the ligninolytic fluids obtained in the above-mentioned cultures was investigated. Grape stalk and Barley Bran cultures showed the highest ability to decolourise the dye, attaining a percentage of decolourisation of around 60% in 72 h.

K Leelavathi - One of the best experts on this subject based on the ideXlab platform.

  • Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
    Food Chemistry, 2007
    Co-Authors: M. L. Sudha, R. Vetrimani, K Leelavathi
    Abstract:

    Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart from these benefits, β-glucan-rich fibres have the benefit of reducing the absorption of glucose. Fibre sources from wheat, rice, oat and Barley were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Ash, total protein and dietary fibre content of Bran samples ranged between 4% and 10%, 12% and 14% and 20.4% and 49.5%, respectively. Farinograph characteristics of the wheat flour-Bran blends showed increase in water absorption from 60.3% to 76.3% with increase in the level of Bran from 0% to 40%. The resistance to extension values as well as extensibility of the dough decreased with increase in the Bran level. The spread ratio of the biscuits prepared from wheat, rice and oat Bran blends decreased from 8.38 to 7.52, whereas the same increased to 9.3 for biscuits prepared from Barley Bran blends. The breaking strength values of biscuits ranged between 1.34 and 3.83 kg. Highly acceptable biscuits could be obtained by incorporating 30% of oat Bran or 20% of Barley Bran in the formulation. © 2005 Elsevier Ltd. All rights reserved.

  • Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
    Food Chemistry, 2006
    Co-Authors: M. L. Sudha, R. Vetrimani, K Leelavathi
    Abstract:

    Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart from these benefits, beta-glucan-rich fibres have the benefit of reducing the absorption of glucose. Fibre sources from wheat, rice, oat and Barley were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Ash, total protein and dietary fibre content of Bran samples ranged between 4% and 10%, 12% and 14% and 20.4% and 49.5%, respectively. Farinograph characteristics of the wheat flour-Bran blends showed increase in water absorption from 60.3% to 76.3% with increase in the level of Bran from 0% to 40%. The resistance to extension values as well as extensibility of the dough decreased with increase in the Bran level. The spread ratio of the biscuits prepared from wheat, rice and oat Bran blends decreased from 8.38 to 7.52, whereas the same increased to 9.3 for biscuits prepared from Barley Bran blends. The breaking strength values of biscuits ranged between 1.34 and 3.83 kg. Highly acceptable biscuits could be obtained by incorporating 30% of oat Bran or 20% of Barley Bran in the formulation. All rights reserved, Elsevier.

Ma Ángeles Sanromán - One of the best experts on this subject based on the ideXlab platform.

  • Amelioration of the ability to decolorize dyes by laccase : relationship between redox mediators and laccase isoenzymes in Trametes versicolor
    World Journal of Microbiology & Biotechnology, 2006
    Co-Authors: Diego Moldes, Ma Ángeles Sanromán
    Abstract:

    The effect of redox mediators in the dye decolorization by two laccase isoenzymes from Trametes versicolor cultures supplemented with Barley Bran has been investigated. All the redox mediators tested, 1-hydroxybenzotriazole (HBT), promazine (PZ), para-hydroxybenzoic acid (pHBA) and 1-nitroso-2-naphthol-3,6-disulfonic acid (NNDS), led to higher dye decolorization than those obtained without mediator addition. Among the different tested mediators, PZ was the most effective one at a low range of concentration (0.5–50 µM) and the natural mediator employed, pHBA did not improve significantly the degree of decolorization, and was slightly inhibitory.

  • Effect of heavy metals on the production of several laccase isoenzymes by Trametes versicolor and on their ability to decolourise dyes
    Chemosphere, 2005
    Co-Authors: M. Lorenzo, Diego Moldes, Ma Ángeles Sanromán
    Abstract:

    The white-rot fungus Trametes versicolor growing in submerged culture on a basal medium, with Barley Bran as a carbon source, produced two laccase isoenzymes LacI and LacII. The addition of metal ions to the culture medium was performed to improve the total laccase activity and to determine the effect on the production of laccase isoenzymes. From all the tested metals, only Cu2+ increased laccase activity (up to 12-fold with respect to control cultures) and T. versicolor in presence of all metals produced the two isoenzymes in different proportion with ratios of activity (LacI/LacII) varying between 0.11 and 0.51. This factor played an important role in the decolourisation of the textile dye Indigo Carmine.

  • Chestnut shell and Barley Bran as potential substrates for laccase production by Coriolopsis rigida under solid-state conditions
    Journal of Food Engineering, 2005
    Co-Authors: Jose Gómez, Marta Pazos, Susana Rodríguez Couto, Ma Ángeles Sanromán
    Abstract:

    Abstract The potential of two lignocellulosic wastes chestnut shell and Barley Bran for laccase production by the white-rot fungus Coriolopsis rigida under solid-state conditions was assessed. These materials were selected due to their availability and low cost, since they are by-products of the food processing industries abundant in most countries. Barley Bran gave the highest laccase activities, showing a maximum value of 3 · 105 nkat/L, which was around 25-fold higher than the value attained in the chestnut shell cultures. In addition, the ability to degrade three structurally different dyes (Indigo Carmine, Methyl Orange and Methyl Green) by the extracellular liquid from the Barley Bran copper-supplemented cultures (1 mM) was analysed. Nearly complete decolourization was obtained for the dyes Indigo Carmine and Methyl Green, whereas Methyl Orange showed more resistance to decolourization.

  • Exploitation of a waste from the brewing industry for laccase production by two Trametes species
    Journal of Food Engineering, 2004
    Co-Authors: S. Rodríguez Couto, Emilio Rosales, M. Gundin, Ma Ángeles Sanromán
    Abstract:

    Abstract Firstly, the potential of Barley Bran, a common waste from the brewing industry, as a support-substrate for laccase production by the well-known laccase producer Trametes versicolor under solid-state conditions was assessed. The effect of the initial ammonium concentration on laccase activity was also studied. Operating with Barley Bran at an initial ammonium concentration of 0.2 g/l, laccase activities were enhanced by 13-fold in relation to inert support cultures. Secondly, laccase production by T. versicolor and the newly isolated Trametes hirsuta grown on Barley Bran was improved by supplementing the cultures with 2,5-xylidine and copper sulphate. Thus, laccase from T. hirsuta cultures supplemented with both 1 mM copper sulphate and 2 mM xylidine was enhanced 5-fold. Finally, the in vitro decolourisation of several synthetic dyes by the extracellular liquid produced by T. hirsuta cultures was carried out. Decolourisation was more effective at pH 4 than 5. High decolourisation percentages in short incubation times were achieved for Bromophenol Blue, Indigo Carmine and Methyl Orange, whereas Poly R-478 presented much more resistance to degradation.