Treatment of cereal products with a tailored preparation of Trichoderma enzymes increases the amount of soluble dietary fiber

Aurora Napolitano, Stefania Lanzuise, Michelina Ruocco, Guido Arlotti, Roberto Ranieri, Svein Halvor Knutsen, Matteo Lorito, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

35 Citations (Scopus)

Abstract

Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low in most cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study, the possibility of getting a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes 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 DWF and BSG were determined. Results demonstrate in both products that it is possible to triple the amount of SDF without a marked decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increases the free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenol compounds bioavailability.

Original languageEnglish
Pages (from-to)7863-7869
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume54
Issue number20
DOIs
Publication statusPublished - 4 Oct 2006
Externally publishedYes

Keywords

  • Barley spent grain
  • Dietary fiber
  • Durum wheat
  • Ferulic acid
  • Trichoderma enzyme

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