Treatment of Cereal Products with a Tailored Preparation of Trichoderma Enzymes Increases the Amount of Soluble Dietary Fiber

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• 作者：Aurora Napolitano ; Stefania Lanzuise ; Michelina Ruocco ; Guido Arlotti ; Roberto Ranieri ; Svein Halvor Knutsen ; Matteo Lorito ; Vincenzo Fogliano
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 4, 2006
• 年：2006
• 卷：54
• 期：20
• 页码：7863 - 7869
• 全文大小：204K
• 年卷期：v.54,no.20(October 4, 2006)
• ISSN：1520-5118

文摘

Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low inmost cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemicaltreatments, but this affects the sensorial properties of the products. In this study, the possibility ofgetting a substantial increase of SDF from cereal products using a tailored preparation of Trichodermaenzymes is reported. Enzymes were produced cultivating Trichoderma using durum wheat fiber (DWF)and barley spent grain (BSG) as unique carbon sources. Many Trichoderma strains were screened,and the hydrolysis conditions able to increase by enzymatic treatment the amount of SDF in DWFand BSG were determined. Results demonstrate in both products that it is possible to triple the amountof SDF without a marked decrease of total DF. The enzymatic treatment also causes the release ofhydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increasesthe free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenolcompounds bioavailability.