Search Results (582)

This study evaluated the impact of fermented palm kernel meal (FPKM) on the lactation performance, blood biochemical indices, rumen microbiota, and metabolic functions of Holstein dairy cows, aiming to enhance the nutritional value of palm kernel meal (PKM) through solid-state fermentation. A 3 × 3 Latin square design was used, involving 12 multiparous Holstein cows (parity = 3; body weight = 625 ± 25.8 kg; days in milk = 103 ± 19.6 day(s); milk yield = 32.6 ± 1.58 kg/d) over three 28-day periods. Cows were randomly assigned to three isocaloric and isonitrogenous diets: a basal diet with wheat bran (WB group), a diet with wheat bran replaced by PKM (PKM group), and a diet with wheat bran replaced by FPKM (FPKM group). Solid-state fermentation improved PKM’s nutritional profile by reducing fiber and β-mannan content while increasing protein availability and ruminal degradability. Compared to the WB group, the PKM group showed lower dry matter intake, milk yield, and nutrient digestibility. In contrast, the FPKM group had higher DMI and milk yield than the PKM group, improved nutrient digestibility, and the highest energy-corrected milk yield due to increased milk protein and lactose production. The FPKM group also had higher concentrations of total volatile fatty acids, propionate, acetate, and microbial protein synthesis than the PKM group. Pro-inflammatory cytokines (tumor necrosis factor-α, interleukin-8) were elevated in the PKM group but were reduced to levels similar to the WB group in the FPKM group. Plasma immunoglobulin G levels were higher in both the FPKM and WB groups compared to the PKM group. The FPKM group also showed increased relative abundances of Prevotella, Fibrobacterota, and Verrucomicrobiota, while Bacillota and Ruminococcus were reduced compared to the WB group. Metabolomic profiling revealed that FPKM upregulated energy metabolism and inflammation-related pathways, increasing metabolites such as riboflavin and adenine and decreasing succinic acid and guanine compared to the PKM group. In conclusion, FPKM improved the feeding value of PKM-based material and showed more favorable responses than PKM, with generally comparable responses to WB, supporting its potential as an alternative feed ingredient for lactating dairy cows. Full article

This study aimed to investigate the effects of thermo-mechanical treatment and solid-state fermentation (SSF) on the structural, physicochemical, and techno-functional characteristics of wheat bran (WB), with a particular emphasis on specific isolated protein fractions, starch, and dietary fibre. WB was subjected to extrusion at different temperatures (90, 115, and 130 °C) and screw speeds (16 and 25 rpm), followed by a 24-h SSF with Liquorilactobacillus uvarum. Changes in chemical composition, hydration properties (water absorption, solubility, swelling capacity), temperature-dependent (30–80 °C) extract viscosity, as well as protein extraction yields and in vitro protein digestibility of isolated protein fractions were systematically evaluated. Extrusion reduced insoluble dietary fibre (IDF) content by 15.7–33.9%, while increasing soluble dietary fibre (SDF) content by 59.1–94.2%, and SSF with L. uvarum additionally increased the SDF fraction by 6.5–7.9%. Regarding technological properties, extrusion increased WB water solubility (WS) up to 14.6%, and 24-h fermentation further enhanced WS, reaching up to 16.3%. Extrusion increased the degree of starch gelatinisation up to 49.1%, whereas fermentation reduced it to 40.7% and decreased the WB extract viscosity by 18.3–24.6%. Furthermore, 24-h SSF enhanced the in vitro digestibility of globulin, gliadin, and glutenin fractions from initial values of 71.3–78.8%, 70.6–75.2%, and 70.2–73.0% to 82.0–85.6%, 83.3–88.6%, and 79.4–89.0%, respectively. The observed thermo-induced thickening and enhanced digestibility suggest that modified wheat bran has potential as a functional bio-ingredient for future application in novel food formulations. Full article

Bran enrichment improves the nutritional value of wheat-based bread but often impairs appearance, structure and sensory acceptance. This study investigated the role of controlled particle-size fractionation of brown wheat flour (BWF, equivalent to whole wheat flour) into <500 µm and <250 µm fractions in balancing bioactive enhancement and functional potential with acceptable product quality. White wheat flour (WWF) served as a refined control. Bread samples were prepared from WWF, BWF and their two bran-rich fractions, and assessed for appearance, color, physicochemical properties, texture, total phenolic content (TPC), ABTS antioxidant activity, individual phenolics, sensory attributes, correlations and chemometric patterns (using Principal Component Analysis (PCA) and Orthogonal Partial Least Square-Discriminatory Analysis (OPLS-DA)). Flour particle size strongly influenced bread color, texture and crumb structure: BWF bread samples were darkest, firmest and most chewy, whereas <250 µm bread was lighter and softer. TPC and ABTS activity were highest in BWF, followed by <500 µm and <250 µm, mirroring phenolic retention. Specifically, total phenolic content reached 1.58 mg GAE/g and ABTS antioxidant activity 19.49% in BWF, compared with 0.96 mg GAE/g and 18.31% in the <500 µm fraction, and 0.87 mg GAE/g and 17.67% in the <250 µm fraction. Bread hardness decreased from 5437 g in BWF to 4878 g in the <500 µm fraction and 4386 g in the <250 µm fraction. Key phenolic acids, chlorogenic, p-coumaric, sinapic and trans-ferulic acids, showed strong positive correlations with hardness and chewiness and negative correlations with appearance and overall acceptability. PCA and OPLS-DA confirmed distinct biochemical separation among bread types, with the PCA model explaining 73% of the total variance (PC1 = 57% and PC2 = 16%), and phenolic subclass distribution was identified as the main discriminant factor. Bread from the <500 µm fraction preserved phenolics but reduced sensory quality, while finer fractions (<250 µm) improved acceptability at the cost of some flavonoids and antioxidant capacity. Fractionation of flour, therefore, provides a practical strategy to optimize bioactive–sensory trade-offs in fiber-enriched bread samples. This study contributes to efforts in achieving sustainable development goals aimed at improving nutrition and food security. Full article

Due to the rise in antimicrobial resistance, finding alternatives with beneficial effects on gut health is crucial for the poultry sector. In this field, prebiotics, probiotics, and postbiotics have emerged as promising candidates. In our study, chicken ileal explant cultures were treated with pre-, pro-, and postbiotic mixtures (PM). Each PM was obtained after 72 h of solid-state fermentation and contained Bacillus velezensis NCAIM B.001537 (BV), Bacillus subtilis NCAIM B.001538 (BS), Bacillus licheniformis NCAIM B.001539 (BL), or their combination (BC) as probiotics, their secreted metabolites (postbiotics), and wheat bran extract (prebiotic). PMs were applied at two dilutions: BV-1, BS-1, BL-1, and BC-1 denote treatment solutions with 10⁹ CFU/mL, while BV-2, BS-2, BL-2, and BC-2 indicate 10⁶ CFU/mL. The viability of explants was not decreased by any of the applied treatments, indicating no cytotoxic effects. Regarding immunomodulation, BV-1, BS-1, BL-1, and BC-1 increased interferon (IFN)-γ levels, while BV-1 and BS-1 increased interleukin (IL)-10 concentrations, and BC-1 enhanced IFN-α release. Furthermore, RANTES concentrations were decreased by BL-1 and BC-1 but increased by BS-2. Collectively, the PMs beneficially modulated ileal cytokine response and may be valuable immunomodulatory agents for poultry; however, further studies are warranted to explore their mechanisms of action in more detail. Full article

Wheat milling by-products are nutrient-rich sidestreams whose valorization is limited by low phenolic bioaccessibility and high phytate levels. This study investigates how sourdough fermentation using a mixed starter (Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Wickerhamomyces anomalus) modulates the functional properties of whole wheat germ (WWG), defatted wheat germ (DWG), defatted wheat bran (DWB), and wheat middlings (WMs), tested alone or blended with 20% semolina. Fermentation performed shifts in a substrate-dependent manner: it reduced phytic acid content by up to 60% in WWG and WMs while increasing free amino nitrogen (FAN) up to 2.6 mg/g d.b. Conversely, defatted matrices (DWG and DWB) exhibited structural resistance, showing stagnation in both phytate degradation and FAN accumulation, likely due to industrial hexane-treatment limitations. Total phenolic content (TPC) and antioxidant activities (DPPH, ABTS, FRAP) assessed via the extraction-free QUENCHER method revealed that conventional solvent extraction underestimates the bioactive potential by 40–60%. Fermentation significantly enhanced radical-scavenging activity across all matrices. However, ferric-reducing power (FRAP) increased exclusively in WWG and WMs (up to 18–19 µmol Fe (II)E/g d.b.), proving strictly dependent on phytic acid degradation. A Principal Component Analysis (PCA) revealed a clear trend toward convergence in the functional profiles of heterogeneous matrices during long-term bioprocessing. Controlled sourdough fermentation represents an effective strategy to upcycle specific cereal sidestreams into functional ingredients, though industrial defatting constraints require structural optimization. Full article

Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73–100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9–10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations. Full article

Synthetic dyes released from industrial effluents represent an important environmental challenge due to their persistence and toxicity. In this study, for the first time, a crude extracellular laccase preparation from Bjerkandera adusta TMF1 produced by solid-state fermentation on a wheat/barley bran mixture was immobilized onto glutaraldehyde-activated alginate beads and applied for mediator-free Bromophenol Blue (BPB) decolorization. The produced laccase showed high activity (51.51 IU/mL; 128.77 IU/g dry substrate), while immobilization efficiency reached 98.84% with 88.39% residual activity under optimal immobilization conditions. FTIR and SEM analyses indicated successful enzyme immobilization and structural changes in the alginate matrix. Under optimal conditions (50 mg/L BPB, pH 5, 30 °C), free and immobilized crude extracellular laccase preparation achieved 73.02% and 78.12% decolorization within 1 h, respectively, without the addition of synthetic redox mediators. The immobilized preparation retained decolorization ability during repeated use, maintaining more than 50% decolorization efficiency after the third cycle. HPLC analysis indicated changes in the chromatographic profile of BPB after enzymatic treatment, while phytotoxicity and antimicrobial assays suggested reduced toxicity of the treated samples toward the tested organisms. These results demonstrate that a crude extracellular laccase preparation produced by B. adusta TMF1 can serve as an efficient immobilized biocatalyst for Bromophenol Blue decolorization while supporting the sustainable valorization of agro-industrial residues for low-cost enzyme production. Full article

Ferulic acid (FA) is a phenolic acid mainly present in wheat bran. It has beneficial health effects, but may affect gluten network formation and the processing quality of wheat-based products. This study investigated the interaction mechanisms between FA and glutenin/gliadin in dough and simulated dough systems. The results show that FA’s effects on both proteins were dose and system dependent. In dough, low-dose FA (≤0.3 g) promoted structural loosening of glutenin, as suggested by β-sheet conversion to β-turns/random coil structures, increased t-g-t disulfide and free thiols, and reduced particle size, whereas high doses promoted reaggregation via microenvironment reshaping, hydrophobic enhancement, cross-linking, and subunit rearrangement. For gliadin, low-dose FA may have altered local charge and hydrogen-bonding environments, while high-dose FA increased the hydrogen-bonding proportion by 45.71% and g-g-g conformation by 60.85%, suggesting enhanced molecular aggregation. In simulated dough, FA promoted stronger structural loosening of glutenin but favored gliadin aggregation, indicating that starch, lipids, water distribution, and other dough components may redirect FA–protein interactions. Molecular docking, as a complementary approach, predicted the preferential binding of FA to gliadin, LMW-GS and HMW-GS at different sites. These findings provide a theoretical basis for regulating phenolic acid–gluten interactions in whole-wheat and functional wheat-based products. Full article

Inonotus is a globally distributed genus within the Hymenochaetales, with certain species widely used in traditional herbal medicine. Here, a new species, I. chrysosporus, was identified as a sister clade to I. hispidus based on morphological, molecular, and vegetative incompatibility characteristics. The growth of I. chrysosporus on two substrate formulations—(1) 60% (wt:wt) Dicranopteris dichotoma, mixed with 18% corncob, 20% wheat bran, 1% gypsum, and 1% lime (GS), and (2) 78% sawdust wood chips (SS)—was compared in terms of the accumulation of bioactive components and the corresponding biological activities. On both substrates, I. chrysosporus exhibited high nutritional value, with high protein and mineral contents, low fat content, and a high proportion of medicinal amino acids. However, significant variations in the profiles of active constituents were observed, with cultivation on the GS formulation promoting the accumulation of bioactive polysaccharides, whereas growth on SS resulted in the accumulation of polyphenols. Aqueous extracts of I. chrysosporus mushrooms derived from both growth substrates exhibited potent antioxidant activities. Correlation analyses indicated that polysaccharide content was positively associated with ·OH scavenging activity and that polyphenol content was correlated with strong DPPH radical scavenging activity and high ferric-reducing antioxidant power (FRAP). This study provides a foundation for the comprehensive development and utilization of the newly described I. chrysosporus species. Full article

Entomopathogenic fungi of the genus Metarhizium can degrade and penetrate the insect cuticle through the coordinated action of hydrolytic enzymes, mainly lipases, proteases, and chitinases, whose production varies according to the fungal species and fermentation conditions. These enzymes can be generated via submerged fermentation and subsequently employed to enhance the insecticidal activity of fungal conidia. This study aimed to increase protease production from Metarhizium robertsii Mt015 to strengthen biological control agents based solely on fungal biomass. The culture medium composition and physicochemical parameters were optimized using a statistical design approach. Biological activity assays were then performed using Tuta absoluta larvae as the target insect and Beauveria bassiana as the reference control, tested both alone and in combination with the protease extract. Optimization identified wheat bran, casein, and an initial pH of 8–10 as the most influential variables, achieving a 5.5-fold increase in protease activity compared to the basal medium. When the protease extract was combined with B. bassiana conidia, the mortality rate reached 78.2%, significantly higher than the 55.6% achieved with B. bassiana conidia alone. Bliss independence analysis indicated that the observed larval mortality exceeded the additive expectation (Δ = 23.3 percentage points; 95% CI: 16.7–30.0), supporting a synergistic interaction between B. bassiana and the protease extract at 0.68 U/mL. These results demonstrate that enzymatic supplementation markedly improves the insecticidal performance of entomopathogenic fungi, supporting the use of enzyme-enriched formulations as a complementary strategy to strengthen biological control agents and advance the development of next-generation biopesticides. Full article

Industrial processing of tomato generates large amounts of tomato pomace (TP), whose disposal and stabilization are challenging due to its high moisture content. This study evaluated, for the first time, the effects of increasing inclusion levels of enzymatic pre-treatment, vacuum paddle-dehydrated TP (ETP), in extruded diets for adult dogs. Three diets containing 0%, 2% or 4% ETP, replacing wheat bran and sunflower meal, were produced. Three two-bowl tests assessed palatability, and a feeding trial was performed using a four 3 × 3 Latin square design with 12 healthy adult Beagle dogs across three 28-day periods. Inclusion of ETP had negligible effects on the chemical composition of diets and kept unaffected palatability, body weight, food intake, fecal consistency and output. Fecal pH was lower, and valerate proportion was higher, in dogs fed the 2% ETP diet. All diets exhibited high digestibility (>90%) without effects of dietary treatments. Overall, ETP, a locally sourced co-product of the food industry, may represent a more sustainable alternative to imported raw materials, although further studies are needed to explore its effects on fecal microbiota and health-related parameters. Full article

Yellow mealworm (Tenebrio molitor) larvae can convert low-value organic residues into insect biomass, but their performance depends on substrate composition and feeding strategy. We evaluated vegetable wastes, okara–wheat–bran diets and kitchen waste–wheat–bran mixtures under a dynamic feeding regime. Ingredient and proximate compositions were determined, and larval growth, fresh-weight-based waste reduction (WR), bioconversion rate (BCR) and feed conversion efficiency (FCE), pupal output, nutritional composition and heavy metal contents were assessed. Among vegetable wastes, potato showed the highest numerical WR (95.18 ± 0.73%) and relatively high BCR and FCE, whereas pumpkin produced the most pupae (109.00 ± 8.62 per replicate). Cabbage showed reduced biomass conversion and pupal output. In the okara trial, 40% okara showed the highest numerical WR (75.88 ± 0.39%), 10% okara maximized FCE (15.83 ± 0.38%) and 20% okara produced the greatest pupal output. Principal component analysis (PCA) indicated treatment-specific conversion and developmental patterns, but was interpreted as an exploratory association analysis rather than a causal model. Kitchen waste mixtures increased the relative fat proportion and reduced the relative protein proportion of larvae; the 3:2 mixture increased crude fat to 37.90 ± 0.22% while retaining 57.39 ± 0.40% crude protein. Higher kitchen waste inclusion was associated with greater larval arsenic (As) content, reaching 0.803 ± 0.001 mg/kg in the 5:2 treatment. Substrate composition should therefore be optimized together with conversion efficiency, product quality and safety screening. Full article

This study evaluated the effects of dietary supplementation with 5% Zanthoxylumbungeanum leaf (ZBL) on growth performance, slaughter traits, meat quality, caecal microbiota, serum metabolome, and muscle transcriptome in rabbits. A total of 108 male New Zealand rabbits (60 days old) were randomly assigned to two groups (nine replicates/group; six rabbits/replicate) and fed either a basal diet (CON) or a diet in which 5% wheat bran was replaced with 5% ZBL for four weeks. Growth and slaughter performance did not differ (p > 0.05). ZBL reduced drip loss and cooking loss, enhanced antioxidant capacity, reduced specific saturated (C16:0), and unsaturated (C18:1 n-9 cis) fatty acids in leg muscle (p < 0.05), and the nutritional significance of these fatty acid changes remains unclear. ZBL also altered the levels of several volatile and non-volatile compounds in serum and muscle. It increased caecal abundance of norank_f_Lachnospiraceae and Anaerofilum, elevated serum metabolites (oleuropein, 3-coumaric acid), and upregulated meat quality-related genes (NR3C2, PDZRN3) in leg muscle (p < 0.05). Correlation analyses revealed that the observed changes in meat quality were closely associated with alterations in gut microbiota, serum metabolome, and muscle transcriptome. These findings suggest that dietary 5% ZBL does not compromise growth performance and is associated with changes in rabbit meat quality, which is associated with coordinated alterations in the gut microbiota, serum metabolome, and muscle transcriptome. Full article

Lactic acid is a key metabolite in Baijiu fermentation and plays an important role in ester formation and overall flavor development. However, D-lactic acid commonly accumulates in Baijiu and often exceeds L-lactic acid, resulting in low L/D ratios that may negatively affect fermentation performance and sensory quality. Therefore, regulating the optical composition of lactic acid is of significant importance. In this study, an L-lactic acid-enriched wheat bran Qu was developed by inoculating Bacillus cereus B12 and applied in light-flavor Baijiu fermentation. The preparation conditions were optimized using single-factor experiments and orthogonal experimental design. The optimal conditions were an inoculation level of 3%, moisture content of 55%, cultivation temperature of 37 °C, and cultivation time of 60 h, under which the microbial biomass reached 2.02 × 10¹⁰ CFU/g. The L-lactic acid-enriched wheat bran Qu influenced fermentation characteristics, including substrate utilization and physicochemical parameters. Notably, it significantly increased lactic acid production, particularly L-lactic acid, thereby improving the optical composition of lactic acid. Meanwhile, the concentrations of key ester compounds, including ethyl lactate and ethyl acetate, were significantly enhanced (p < 0.05). Microbial community analysis revealed shifts in bacterial composition with enrichment of lactic acid-related genera. These findings demonstrate that L-lactic acid-enriched wheat bran Qu can regulate lactic acid production and promote ester formation, providing a potential strategy for improving flavor quality in light-flavor Baijiu fermentation. Full article

The valorization of agro-industrial residues is essential for advancing circular bioeconomy systems. This study integrated the natural colorant and edible mushroom industries by evaluating annatto (Bixa orellana) residues as substrates for Pleurotus ostreatus cultivation. Two experiments were conducted, testing field and industrial residues at three incorporation levels (32.5%, 42.5%, and 52.5%, w/w on a dry weight basis) combined with different supplementation strategies (corn bran, wheat bran, and their mixture) in a completely randomized design. Field residues showed greater yield and biological efficiency, while industrial residues exhibited higher variability. Total yield reached 38.92%, while the lowest value was 24.28%, representing an increase of up to 65% depending on residue origin and supplementation strategy. Biological efficiency exceeded 140% under optimal conditions, with gains above 70% compared to the lowest-performing treatments. Field residues also promoted a higher number of bunches and greater average bunch mass. Overall, substrate origin, supplementation, and residue proportion were decisive for fungal performance, demonstrating that annatto residues are promising low-cost substrates for scalable mushroom production within circular economy systems. Full article