Wheat Bran Carbohydrates as Substrate for Bifidobacterium lactis Development
The present study addresses problems and solutions
related to new functional food production. Wheat (Triticum aestivum
L) bran obtained from industrial mill company “Dobeles
dzirnavieks”, was used to investigate them as raw material like
nutrients for Bifidobacterium lactis Bb-12. Enzymatic hydrolysis of
wheat bran starch was carried out by α-amylase from Bacillus
amyloliquefaciens (Sigma Aldrich). The Viscozyme L purchased
from (Sigma Aldrich) were used for reducing released sugar.
Bifidibacterium lactis Bb-12 purchased from (Probio-Tec® CHR
Hansen) was cultivated in enzymatically hydrolysed wheat bran
mash. All procedures ensured the number of active Bifidobacterium
lactis Bb-12 in the final product reached 105 CFUg-1. After enzymatic
and bacterial fermentations sample were freeze dried for analysis of
chemical compounds. All experiments were performed at Faculty of
Food Technology of Latvia University of Agriculture in January-
March 2013. The obtained results show that both types of wheat bran
(enzymatically treated and non-treated) influenced the fermentative
activity and number of Bifidibacterium lactis Bb-12 viable in wheat
bran mash. Amount of acidity strongly increase during the wheat
bran mash fermentation. The main objective of this work was to
create low-energy functional enzymatically and bacterially treated
food from wheat bran using enzymatic hydrolysis of carbohydrates
and following cultivation of Bifidobacterium lactis Bb-12.
[1] A. K. Eldin, H. N. Lærke, K. E. B. Knudsen, A. L. Lampi, V. Piironen,
H. Adlercreutz, K. Katina, K. Poutanen, P. A Mand. “Physical,
microscopic and chemical characterization of industrial rye and wheat
brans from the Nordic countries,” Food and Nutrition Research, vol. 53,
pp. 11, April 2009.
[2] A.S. Naidu, W.R. Bidlack, R.A. Clemens. “Probiotic spectra of lactic
acid bacteria (LAB),” Crit. Rev. Food Sci. Nutr., vol. 39, pp. 1–126,
January 1999.
[3] C. B. Faulds, G. Mandalari, R. LoCurto, G. Bisignano, K. W. Waldron.
“Arabinoxylan and mono- and dimeric ferulic acid release from brewer’s
grain and wheat bran by feruloyl esterases and glycosyl hydrolases from
Humicola insolens,” Appl. Microbiol. Biotechnol, vol. 64, pp. 644-650,
January 2004.
[4] D. Charalampopoulos, R. Wang, S.S. Pandiella, C. Webb. “Application
of cereals and cereal components in functional foods,” Food Microbiol.,
vol. 79, pp. 131–141, November 2002
[5] E. S. Demirkan, B. Mikami, M. Adachi, T. Higasa, S. Utsumi. “α-
Amylase from B. Amyloliquefaciens: purification, characterization, raw
starch degradation and expression in E. coli,” Process Biochem., vol. 40,
pp. 2629-2636, July 2004.
[6] J. A. Kurman, J. L. Rasic. “The Health Potential of Products Containing
Bifidobacteria in Therapeutic Properties of Fermented Milks, ed. vol. 7,
Robinson R.K. Ed. London, UK: Elsevier Applied Science, 1991, pp.
117-157.
[7] J. D. Kurmann. “Starters for fermented milks,” IDF, vol. 227, pp. 41-55,
September 1988.
[8] L. De Vuyst, F. Vanderveken, S. Van de Ven, B. Degeest. “Production
by and isolation of exopolysaccharides from Streptococcus thermophilus
grown in a milk medium and evidence for their growth-associated
biosynthesis,” J. Appl. Microbiol., vol. 84, pp. 1059–1068, November
1998.
[9] M. Bekers. M. Marauska, J. Laukevics, M. Grube, A. Vigants, D.
Karklina, L. Skudra, U. Viesturs. “Oat and fat-free milk based functional
food product,” Food Biotechnol., vol. 15, pp. 1-12, February 2001.
[10] M. Champ, L. Martin, L. Noah, M. Gratas. “Analytical methods for
resistant starch” in Complex Carbohydrates in Foods, ed. vol. 5, S.S.
Cho, L. Prosky, M. Dreher, Ed. New York: Marcel Dekker Inc, 1999,
pp. 184–187.
[11] M. Hemery, F. Mabille, R. Milena, M.X. Rouau. “Influence of water
content and negative temperatures on the mechanical properties of wheat
bran and its constitutive layers,” J. Food Eng., vol. 98, pp. 360-369,
June 2010.
[12] M. Hemery, X. Rouau, C. Dragan, M. Bilici, R. Beleca, L. Dascalescu.
“Electrostatic properties of wheat bran and its constitutive layers:
Influence of particle size, composition, and moisture content,” J. Food
Eng., vol. 99, pp. 114–124, July 2009.
[13] M. I. Trindade, V. R. Abratt, S.J. Reid. “Induction of Sucrose
Utilization Genes from Bifidobacterium lactis by Sucrose and
Raffinose,” Applied Environmental Microbiology, vol. 69, pp. 24-32,
January 2003.
[14] M. J. Kullen, T. R. Klaenhammer. “Identification of the pH-inducible,
proton-translocating F1F0-ATPase (atpBEFHAGDC) operon of
Lactobacillus acidophilusby differential display: genestructure, cloning
and characterization,” Mol. Microbiol., vol. 33, pp. 1152–1161,
September 1999.
[15] O. P. Lehtinen. “Modifying Wheat Bran for Food Applications -Effect
of Wet Milling and Enzymatic Treatment,” (2012), Available at:
http://www2.llu.lv/research_conf/Formatting.pdf, 16 March 2013.
[16] P. G. Kapasakalidis, R. A. Rastall, M. H. Gordon. “Effect of cellulose
treatment on extraction of antioxidant phenols from black currant (Ribes
nigrum L) pomace,” Journal Agric. Food Chem., vol. 57, pp. 4342-4351,
April 2009.
[17] P. J. Harris, R. R. Chavan, L. R. Ferguson. “Production and
characterisation of two wheat-bran fractions an aleurone-rich and a
pericarp-rich fraction,” Molecular Nutrition and Food Research, vol. 49,
pp. 536 – 545, June 2005.
[18] P. Kuka. “Pārtikas produktu analīžu fizikāli ėīmiskās medotes (Methods
of physical-chemical analysis of products),” LLU, Jelgava, pp. 112-114.
(in Latvian)
[19] R. Fuller. “Probiotics in man and animals,” J Appl. Bacteriol, vol. 66,
pp. 365-378, May 1989.
[20] R. Karlsson, R., Olered, A.C. Eliasson. “Changes in starch granule size
distribution and starch gelatinization properties during development and
maturation of wheat, barley and rye,” Starch/Staerke, vol. 35, pp. 335-
340, October 1983.
[21] R.P. Vries, J. Visser. “Aspergillus Enzymes Involved in Degradation of
Plant Cell Wall Polysaccharides,” Microbial and molecular biology
reviews, vol. 65, pp. 497–522, October 2001.
[22] S. J. Horn, P. Sikorski, J. B. Cederkvist, G. Vaaje-Kolstad, M. Sørlie, B.
Synstad, G. Vriend, K. M. Vårum, V. G. H. Eijsink. “Costs and benefits
of processivity in enzymatic degradation of recalcitrant
polysaccharides,” Proc. Natl. Acad. Sci., vol. 103, pp. 18089-18094,
November 2006.
[23] X. Guan, H. Yao. “Optimization of Viscozyme L-assisted extraction of
oat bran protein using response surfac
[1] A. K. Eldin, H. N. Lærke, K. E. B. Knudsen, A. L. Lampi, V. Piironen,
H. Adlercreutz, K. Katina, K. Poutanen, P. A Mand. “Physical,
microscopic and chemical characterization of industrial rye and wheat
brans from the Nordic countries,” Food and Nutrition Research, vol. 53,
pp. 11, April 2009.
[2] A.S. Naidu, W.R. Bidlack, R.A. Clemens. “Probiotic spectra of lactic
acid bacteria (LAB),” Crit. Rev. Food Sci. Nutr., vol. 39, pp. 1–126,
January 1999.
[3] C. B. Faulds, G. Mandalari, R. LoCurto, G. Bisignano, K. W. Waldron.
“Arabinoxylan and mono- and dimeric ferulic acid release from brewer’s
grain and wheat bran by feruloyl esterases and glycosyl hydrolases from
Humicola insolens,” Appl. Microbiol. Biotechnol, vol. 64, pp. 644-650,
January 2004.
[4] D. Charalampopoulos, R. Wang, S.S. Pandiella, C. Webb. “Application
of cereals and cereal components in functional foods,” Food Microbiol.,
vol. 79, pp. 131–141, November 2002
[5] E. S. Demirkan, B. Mikami, M. Adachi, T. Higasa, S. Utsumi. “α-
Amylase from B. Amyloliquefaciens: purification, characterization, raw
starch degradation and expression in E. coli,” Process Biochem., vol. 40,
pp. 2629-2636, July 2004.
[6] J. A. Kurman, J. L. Rasic. “The Health Potential of Products Containing
Bifidobacteria in Therapeutic Properties of Fermented Milks, ed. vol. 7,
Robinson R.K. Ed. London, UK: Elsevier Applied Science, 1991, pp.
117-157.
[7] J. D. Kurmann. “Starters for fermented milks,” IDF, vol. 227, pp. 41-55,
September 1988.
[8] L. De Vuyst, F. Vanderveken, S. Van de Ven, B. Degeest. “Production
by and isolation of exopolysaccharides from Streptococcus thermophilus
grown in a milk medium and evidence for their growth-associated
biosynthesis,” J. Appl. Microbiol., vol. 84, pp. 1059–1068, November
1998.
[9] M. Bekers. M. Marauska, J. Laukevics, M. Grube, A. Vigants, D.
Karklina, L. Skudra, U. Viesturs. “Oat and fat-free milk based functional
food product,” Food Biotechnol., vol. 15, pp. 1-12, February 2001.
[10] M. Champ, L. Martin, L. Noah, M. Gratas. “Analytical methods for
resistant starch” in Complex Carbohydrates in Foods, ed. vol. 5, S.S.
Cho, L. Prosky, M. Dreher, Ed. New York: Marcel Dekker Inc, 1999,
pp. 184–187.
[11] M. Hemery, F. Mabille, R. Milena, M.X. Rouau. “Influence of water
content and negative temperatures on the mechanical properties of wheat
bran and its constitutive layers,” J. Food Eng., vol. 98, pp. 360-369,
June 2010.
[12] M. Hemery, X. Rouau, C. Dragan, M. Bilici, R. Beleca, L. Dascalescu.
“Electrostatic properties of wheat bran and its constitutive layers:
Influence of particle size, composition, and moisture content,” J. Food
Eng., vol. 99, pp. 114–124, July 2009.
[13] M. I. Trindade, V. R. Abratt, S.J. Reid. “Induction of Sucrose
Utilization Genes from Bifidobacterium lactis by Sucrose and
Raffinose,” Applied Environmental Microbiology, vol. 69, pp. 24-32,
January 2003.
[14] M. J. Kullen, T. R. Klaenhammer. “Identification of the pH-inducible,
proton-translocating F1F0-ATPase (atpBEFHAGDC) operon of
Lactobacillus acidophilusby differential display: genestructure, cloning
and characterization,” Mol. Microbiol., vol. 33, pp. 1152–1161,
September 1999.
[15] O. P. Lehtinen. “Modifying Wheat Bran for Food Applications -Effect
of Wet Milling and Enzymatic Treatment,” (2012), Available at:
http://www2.llu.lv/research_conf/Formatting.pdf, 16 March 2013.
[16] P. G. Kapasakalidis, R. A. Rastall, M. H. Gordon. “Effect of cellulose
treatment on extraction of antioxidant phenols from black currant (Ribes
nigrum L) pomace,” Journal Agric. Food Chem., vol. 57, pp. 4342-4351,
April 2009.
[17] P. J. Harris, R. R. Chavan, L. R. Ferguson. “Production and
characterisation of two wheat-bran fractions an aleurone-rich and a
pericarp-rich fraction,” Molecular Nutrition and Food Research, vol. 49,
pp. 536 – 545, June 2005.
[18] P. Kuka. “Pārtikas produktu analīžu fizikāli ėīmiskās medotes (Methods
of physical-chemical analysis of products),” LLU, Jelgava, pp. 112-114.
(in Latvian)
[19] R. Fuller. “Probiotics in man and animals,” J Appl. Bacteriol, vol. 66,
pp. 365-378, May 1989.
[20] R. Karlsson, R., Olered, A.C. Eliasson. “Changes in starch granule size
distribution and starch gelatinization properties during development and
maturation of wheat, barley and rye,” Starch/Staerke, vol. 35, pp. 335-
340, October 1983.
[21] R.P. Vries, J. Visser. “Aspergillus Enzymes Involved in Degradation of
Plant Cell Wall Polysaccharides,” Microbial and molecular biology
reviews, vol. 65, pp. 497–522, October 2001.
[22] S. J. Horn, P. Sikorski, J. B. Cederkvist, G. Vaaje-Kolstad, M. Sørlie, B.
Synstad, G. Vriend, K. M. Vårum, V. G. H. Eijsink. “Costs and benefits
of processivity in enzymatic degradation of recalcitrant
polysaccharides,” Proc. Natl. Acad. Sci., vol. 103, pp. 18089-18094,
November 2006.
[23] X. Guan, H. Yao. “Optimization of Viscozyme L-assisted extraction of
oat bran protein using response surfac
@article{"International Journal of Biological, Life and Agricultural Sciences:57834", author = "V. Radenkovs and D. Klava and K. Juhnevica", title = "Wheat Bran Carbohydrates as Substrate for Bifidobacterium lactis Development", abstract = "The present study addresses problems and solutions
related to new functional food production. Wheat (Triticum aestivum
L) bran obtained from industrial mill company “Dobeles
dzirnavieks”, was used to investigate them as raw material like
nutrients for Bifidobacterium lactis Bb-12. Enzymatic hydrolysis of
wheat bran starch was carried out by α-amylase from Bacillus
amyloliquefaciens (Sigma Aldrich). The Viscozyme L purchased
from (Sigma Aldrich) were used for reducing released sugar.
Bifidibacterium lactis Bb-12 purchased from (Probio-Tec® CHR
Hansen) was cultivated in enzymatically hydrolysed wheat bran
mash. All procedures ensured the number of active Bifidobacterium
lactis Bb-12 in the final product reached 105 CFUg-1. After enzymatic
and bacterial fermentations sample were freeze dried for analysis of
chemical compounds. All experiments were performed at Faculty of
Food Technology of Latvia University of Agriculture in January-
March 2013. The obtained results show that both types of wheat bran
(enzymatically treated and non-treated) influenced the fermentative
activity and number of Bifidibacterium lactis Bb-12 viable in wheat
bran mash. Amount of acidity strongly increase during the wheat
bran mash fermentation. The main objective of this work was to
create low-energy functional enzymatically and bacterially treated
food from wheat bran using enzymatic hydrolysis of carbohydrates
and following cultivation of Bifidobacterium lactis Bb-12.
", keywords = "Viscozyme L, α-amylase, Bifidobacterium lactis,
fermented wheat bran.", volume = "7", number = "7", pages = "588-6", }
