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Wheat grain structure. Adapted from Surget & Barron (2005) and Brouns et al. (2012) with permission.
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Production of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids,...
Context in source publication
Context 1
... (Triticum aestivum) is a leading cereal crop which is mainly utilised for human consumption and livestock feed. A wheat kernel comprises three princi- pal fractions -bran, germ and endosperm. The outer layers are all parts of the bran (Fig. 1). The bran frac- tion is a by-product of milling and has food (Curti et al., 2013) and nonfood applications (Apprich et al., 2013). The use of wheat bran (WB) for human con- sumption has increased gradually over the years. Glob- ally, the number of WB-incorporated food products increased from 52 in 2001 to approximately 800 in 2011 (Pr€ ...
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The uptake of cereal agriculture in the Neolithic is one of the most important processes in later human prehistory. However, in many parts of Europe, early evidence from pollen or macrofossils is scarce or inconclusive, and there are considerable ambiguities about timing, intensity and the mode of transition to agriculture in these regions.
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... In addition, minerals, amino and organic acids, saturated and unsaturated fatty acids, etc. Factors such as these are also factors that affect quality. These elements are mostly in the embryo and bran and are dispersed throughout the grain [18]. At the same time, wheat lipids contains minerals, amino and organic acids, saturated and unsaturated fatty acids, vitamins, etc. Elements such as are present in a certain amount [18]. ...
... These elements are mostly in the embryo and bran and are dispersed throughout the grain [18]. At the same time, wheat lipids contains minerals, amino and organic acids, saturated and unsaturated fatty acids, vitamins, etc. Elements such as are present in a certain amount [18]. Wheat lipids is mostly found in the embryo [19]. ...
In this study, chemical components of whole seeds lipids, and extracted lipids in wheat genotypes were analysed and effective and important components in lysine, Zn, B6 vitamin and the rate of linoleic acid/linolenic that is important for nutritional quality were determined by decision tree analysis. Bread wheat genotypes, Tosunbey, Alpu 01,
ES26, Reis, Nacibey, Altay2000, Bayraktar 2000 and Rumeli, were used. The chemical compositions of whole seeds and seed lipids were investigated. The mean rate of components in lipids to total amount of while seed almost ranges between 53-68%. This means that rate in minerals, amino acids, fatty acids-enzymes-vitamins was about 53%, 63 and 68%, respectively. Besides, except for Ca and the rate of linoleic acid/linolenic acid, differences between whole seeds and lipids in genotypes for the other components were determined as significant at 1%. Differences for Ca and the rate of linoleic acid/linolenic acid were insignificant and significant at 5%, respectively. A substantial amount of components is present in wheat lipids. The ratio of these amounts to the whole seed is approximately one-third. Lipids amount and its content composition are important for bread quality. Therefore, consuming whole wheat flour containing embryo and bran provides a better quality nutrition. This rich content of wheat lipids makes it a valuable substance for the cosmetic industry. The results showed that Tosunbey-G1, Alpu 01-G2, ES26-G3 and Nacibey-G5 had the highest
nutritional values and better activity. Mn, tryptophan, Na, N and Ca were found as effective components in the shaping and activity of lysine. SOD, Ca, Mg, N, Fe, Na and K were concluded as significant components in Zn activity. Significant components were found in whole seed and lipids such as linoleic, glutamine, N, Na and K for B6. In
linoleic/linolenic rate, linolenic, N, Na were important components.
... WB is rich in nutrients, including protein (120-180 mg g −1 ), fat (30-50 mg g −1 ), starch (100-150 mg g −1 ), inorganic salts (40-60 mg g −1 ), and dietary fiber (350-500 mg g −1 ). 1 WB is often used as animal feed because of its high content of cellulose/ hemicellulose and enzymes, but its food applications are limited by its roughness, poor taste, and instability during storage. 2 To better utilize the nutritional value of WB and ameliorate its negative effects in food processing, many biological, chemical, and physical methods have been developed to improve the physicochemical and functional properties of WB. Previously, Zhang et al. 3 modified WB insoluble dietary fiber (IDF) with carboxymethylation and complex enzymatic hydrolysis. ...
... The refractive index of the dispersant (water) was 1.330, while the refractive index of the WB sample was 1.533. The results were expressed as Dx(10), Dx(50), and Dx(90), corresponding to the particle sizes when the cumulative particle size distribution reached 10%, 50%, and 90%, respectively, and Dx [3,2], Dx [4,3], corresponding to the average particle size in specific surface area and the average particle size by volume, and S W , representing the specific surface area of particles, which characterizes the morphology of the pulverized particles. ...
... The particle size of the WB decreased with decreasing feed screw speed and increasing number of pulverizations, with WB1 having the largest particle size. The Dx [4,3] of WB decreased from 188.00 ± 1.73 to 23.57 ± 0.32 μm (reduction rate of 87.46%), while the Dx [3,2] decreased from 66.13 ± 1.09 to 9.46 ± 0.10 μm (reduction rate of 85.66%) after ASP, indicating that the particle size distribution of WB had become more concentrated and even. As the feeding screw speed decreased from 100 to 40 rpm, the Dx(50) of WB2-WB5 relative to the coarsely ground WB1 decreased by 45.72%, 49.46%, 64.82%, and 69.74%, respectively. ...
BACKGROUND
Wheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated.
RESULTS
Reducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g⁻¹, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography–ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB.
CONCLUSION
Collectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry.
... They can be included in sh diets, though. A broad audience is interested in yellow corn, wheat bran, and rice bran since they are the main byproducts of milling grain cereals and are complex substrates mostly composed of protein, nutritional ber, and carbs (Anson et al., 2011;Onipe et al., 2015). It is made up of minerals, vitamins, and bioactive substances with antioxidant qualities as ferulic acid, phenolic acid, and coumaric acid (Laddomada et Grain cereal milling by-products have historically been treated to sourdough fermentation, which is an effective way to increase their palatability. ...
Dietary effects of fermented grain cereal milling by-product (FGC) as a source of carbohydrates on the health, immunology, and overall performance of Nile tilapia fish (Oreochromis niloticus). They split out into four groups: S. cerevisiae Baker's yeast (0, 10, 20, and 40 g/kg diet). Measurements included growth rate, feed utilization, biochemical blood parameters, and gene expression of TNF-α, IGF-1, and GLUT4. The discovery of higher growth indices was linked to the presence of FGC in the diet. Furthermore, it enhances the haematological indicators, which rose in all groups receiving FGC treatment in a substantial way (p ≤ 0.05). Increases in blood levels of total protein, albumin, globulin, and immunological response were observed in fish fed on FGC. This study shows that there was good growth and immunological response, particularly in the 40gm fed diet group where there was a considerable upregulation of the GLUT4, IGF-1, and TNF-α genes. The performance of the (20 g) group was much higher than that of the other groups. Therefore, nutritional (FGC) control may be effective as a tactical strategy to sustain the production of Nile tilapia fish.
... It is usually done at 150-400°C/400-900W (Singh Sharanagat, Jogihalli, Singh, Kumar, & Professor, n.d.). It is a fast, high-temperature process that occurs in conjunction with a variety of chemical processes, thereby improving the flavor, texture, nutritive value, of the product (Mridula et al., 2008;Onipe et al., 2015). Economic, fast and easy application of microwave roasting has further enhanced the gamut of roasted food products available world wide (Joshi, Mohapatra, Joshi, & Sutar, 2014). ...
In the current research, an attempt was made to evaluate the impact of microwave roasting on the various physico-chemical and sensory properties of chickpea flour (sattu). Different power-time combinations (450W for 5–30 mins, 600W for 5–30 mins and 900W for 5–30 mins) were used for roasting of chickpea flour. Sensory evaluation of microwave roasted sattu samples at 900W for 10 min was found to be most acceptable, followed by 450 for 30 min and 600W for 25 min. A significant (p ≤ .05) increase in antioxidant properties (TPC, %DPPH and FRAP) was observed with roasting power and time. The TPC content increased from 9.02 to 30.59 mgGAE/g. Roasting also decreased the antinutritional factors (tannins and phytates). The phytate content decreased from 99.13 to 97.29 mg/100 g while as tannin content decreased from 5.04 to 3.08 mg/g with an increase in roasting power. Microwave roasting resulted in a significant decrease in transition temperatures, the enthalpy values decreased from 4.54 to 2.83J/g.
... Considering that, other sources of starch have been considered such as fruits, seeds, roots, and agro-industrial wastes [32,33]. Among these wastes, wheat bran have demonstrated to be a promising by-product [34]. Glucose syrup produced from agro-industrial wastes may be an alternative as it provides an ecological and sustainable solution for food industry [35]. ...
... Centesimal characterization of wheat bran evaluated in this study demonstrated a starch concentration of 52%, which was lower than values obtained by Shang et al. [56] and Babu et al. [57] that reported starch concentration greater than 80% in wheat bran. However, Onipe et al. [34], Kong et al. [58], and Ye et al. [59] reported lower starch concentration percentage than that observed in the present study. This variations may be attributed to grain processing stage, which could present higher or lower values according to the desired final product. ...
Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.
... Flour production from wheat grains requires milling process in which the outer shell of the grain composed of the pericarp, the testa and the aleurone layers is removed and together with a small fraction of the endosperm attached to them generate the WB. It is estimated that WB comprises of 14.5-25% of the total wheat grain weight (Xie et al. 2008;Neves et al. 2006), and considering that the global wheat utilization forecast for 2023/24, now pegged at 785 million tons (FAO, 2023), WB production will be in the range of 114 to 196 million metric tons (Onipe et al. 2015;Prückler et al. 2014;Reddy and Rhim 2018). Notably, about 10% of the WB byproduct is used in bakeries and in breakfast cereals as a dietary fiber supplement and the remaining bran are channeled to feeding animals or wasted (Xie et al. 2008;Rahman et al. 2017). ...
Agriculture-based industries generate huge amounts of byproducts/wastes every year, which are not exploited or disposed efficiently posing an environmental problem with implications to human and animal health. Finding strategies to increase the recycling of agro-industrial byproducts/wastes (AIBWs) is a primary objective of the current study. A thorough examination of AIBWs in conjunction with experimental research is proposed to facilitate sorting for various agro-industrial applications and consequently increasing byproduct/waste utilization. Accordingly, two sustainable, locally available sources of AIBWs, namely, wheat bran (WB) and garlic straw and peels (GSP) were studied in detail including content and composition of proteins, phytohormones and nutritional elements, as well as the effect of AIBW extracts on plant and microbial growth. Hundreds of proteins were recovered from AIBW mainly from WBs, including chaperons, metabolite and protein modifying enzymes, and antimicrobial proteins. In-gel assays showed that WB and GSP possess high protease and nuclease activities. Conspicuously, phytohormone analysis of AIBWs revealed the presence of high levels of strigolactones, stimulants of seed germination of root parasitic weeds, as well as indole acetic acid (IAA) and abscisic acid (ABA). Garlic straw extract strongly inhibited germination of the weed Amaranthus palmeri but not of Abutilon theophrasti and all examined AIBWs significantly affected post-germination growth. Bacterial growth was strongly inhibited by garlic straw, but enhanced by WBs, which can be used at least partly as a bacterial growth medium. Thus, an in-depth examination of AIBW characteristics will enable appropriate sorting for diverse agro-industrial applications, which will increase their utilization and consequently their economic value.
Supplementary Information
The online version contains supplementary material available at 10.1186/s40643-024-00763-7.
... The synthesis/production of extracellular proteases (hydrolytic enzymes) requires the presence of a protein or oligopeptide as an inducer [30]. WB contains a low rate of proteins [31]; therefore, in this work, whey has been tested as a secondary, inexpensive by-product that can boost the amount of protein in the medium and improve enzyme secretion. However, the observed effect was statistically insignificant. ...
... Conversely, mediums rich in nitrogen sources can repress protease production [33]. As a result, WB can be used alone as a nitrogen source, besides the appropriate quantity of carbohydrates [4,31] that can satisfy the microorganism's carbon requirements. In several previous studies, WB was used as the only source of nitrogen in the media; the authors indicate that an adequate supply of nitrogen promotes maximum protease synthesis from Bacillus and Streptomyces species [28,29,34,35]. ...
... PO3 enzyme is a zinc metalloprotease that requires one or two Zn 2+ ions to activate the catalytic domain [7,38]. The majority of enzymatic processes in primary metabolism are highly phosphatedependent [2]; alkaline proteases require divalent cations like Mg 2+ and Mn 2+ as cofactors [39]; each organism has a different need for these cations, and activity may decrease when it exceeds a specific level [2,39]; since WB is rich with PO 3− , Mg 2+ , and Mn 2+ [31], it probably exceeded the strain's requirements. ...
Agro-industrial residues represent valuable resources that can meet microorganism’s requirements for growth and metabolite production. The goal of the present study is to formulate an optimum submerged fermentation medium for a newly isolated strain of Streptomyces sp. PO3, utilizing wheat bran as the base medium. Initially, the optimal pH, temperature, and wheat bran concentration were determined using the “one variable at a time” method. Subsequently, to enhance production efficiency, additional components were tested using multifactorial statistical approaches. The optimal conditions affecting protease production were determined by a central composite design. Kinetic production was monitored on the optimized medium for 216 h. The highest protease production was achieved through submerged fermentation at pH 9.0, 40 °C, and 25% wheat bran. Three minerals were statistically significant to improve protease production at a p < 0.05, and the optimum levels were NaCl 0.4, ZnSO4.7H2O 0.007, and CaCl2 0.015 (% w/v). Under these optimal conditions, peak activity was obtained after 96 h of incubation, with 2.87-fold increase compared to the base medium. Wheat bran can be used as cost-effective alternative to synthetic media for producing protease.
Graphical abstract
... Rice bran, for instance, is a by-product of rice processing and contains 43.25% carbohydrates, 11.60% lipids, and 13% fibers (Moro et al. 2004). Wheat bran is a product composed by 60-75% of carbohydrates and 33-63% of fibers (Onipe et al. 2015). Another bran that can be used as an organic fertilizer is soybean bran, which has 29.9% of carbohydrates, 6.6% of fiber, and 22.3% of lipids (Gebrezgi 2019). ...
... It is estimated that soybean bran contains 34% crude protein, which is higher than what is found in rice bran (12.25%) and wheat bran (9.6-18.6%) (Moro et al. 2004;Onipe et al. 2015;Gebrezgi 2019). Furthermore, the use of the synbiotic system fertilized with soybean bran (SB treatment) did not provide a good growth of the nitrifying bacteria community when compared to the other treatments. ...
The aim of this study was to evaluate the effect of using different vegetable brans as organic carbon source in synbiotic system fertilization on the nitrification process, plankton composition , and growth of Penaeus vannamei in the nursery phase, also comparing it with the biofloc system. An extended nursery rearing was carried out for 53 days, at a density of 2000 shrimp m −3 (initial weight: 0.03 ± 0.01 g). The following treatments were established, with five repetitions: CW, clear water (control); BFT, biofloc system; RB, synbiotic system fertilized with rice bran; SB, synbiotic system fertilized with soybean bran; and WB, syn-biotic system fertilized with wheat bran. The synbiotic fertilization protocol used a commercial blend of Bacillus subtilis and Bacillus licheniformis, molasses, sodium bicarbonate as buffer, and water. The fertilizers were processed by an anaerobic (24 h) and an aerobic (24 h) phase. BFT treatment used molasses as organic carbon source. At the end of the trial, final weight was higher in CW, BFT, and RB treatments than in WB. In RB, SB, and WB treatments, TAN was controlled between days 10 and 14 and NO 2 −-N was controlled from day 40 of the trial, resembling a newly started system. At the end of the trial, a higher abundance of coccoid and bacillus was observed in the RB treatment, while a higher abundance of vibrio bacteria was observed in WB. Rice bran proved to be the best alternative for the synbiotic fertilization, as it presented a final weight (3.27 g) similar to BFT and CW treatments, and higher than WB (2.61 g). Also, the use of rice bran produced a high load of microorganisms, which can improve shrimp growth.
... In contrast to common wheat, the red color of which arises from carotenoids and catechol in the outer layer, the color of colored wheat is mainly attributable to anthocyanins. Colored wheat also contains many tocopherols, phenolic acids, and essential trace elements needed for the human body [5,6]. ...
This study conducted phenotypic evaluations on a wheat F3 population derived from 155 F2 plants. Traits related to seed color, including chlorophyll a, chlorophyll b, carotenoid, anthocyanin, L*, a*, and b*, were assessed, revealing highly significant correlations among various traits. Genotyping using 81,587 SNP markers resulted in 3969 high-quality markers, revealing a genome-wide distribution with varying densities across chromosomes. A genome-wide association study using fixed and random model circulating probability unification (FarmCPU) and Bayesian-information and linkage-disequilibrium iteratively nested keyway (BLINK) identified 11 significant marker–trait associations (MTAs) associated with L*, a*, and b*, and chromosomal distribution patterns revealed predominant locations on chromosomes 2A, 2B, and 4B. A comprehensive annotation uncovered 69 genes within the genomic vicinity of each MTA, providing potential functional insights. Gene expression analysis during seed development identified greater than 2-fold increases or decreases in expression in colored wheat for 16 of 69 genes. Among these, eight genes, including transcription factors and genes related to flavonoid and ubiquitination pathways, exhibited distinct expression patterns during seed development, providing further approaches for exploring seed coloration. This comprehensive exploration expands our understanding of the genetic basis of seed color and paves the way for informed discussions on the molecular intricacies contributing to this phenotypic trait.
... It is worth noting that the inclusion of cereal brands could negatively affect the quality of bakery products particularly dough structure and volume (Onipe et al., 2015). Likewise, the replacement of wheat flour with cassava flour adversely affected the dough stability and development time (Rodriguez-Sandoval et al., 2017). ...
Date palm is the most important fruit crop in the Middle East, North Africa, and Southwest Asia. However, a large amount of waste is generated through various industries related to date processing. Date press cake (DPC) is the main by-product of the date honey or syrup industry, where it gives 17–28 g of DPC /100 g of fruit and is usually discarded as waste. Due to its higher content of nutrients and bioactive compounds, it can be valorized through inclusion in various food and nonfood applications. The potential applications of DPC as a promising ingredient and innovative substrate in different applications were discussed in this review, including chemical composition, nutritional value, functionality, current applications of DPC, limitations, and future trends.
