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Hydrolysates containing xylooligosaccharides produced by different strategies: Structural characterization, antioxidant and prebiotic activities

2022; Elsevier BV; Volume: 391; Linguagem: Inglês

10.1016/j.foodchem.2022.133231

1873-7072

Gabrielle Victória Gautério, Cláudia Amorim, Sara C. Silvério, Beatriz B. Cardoso, Lina F. Ballesteros, J. I. Alves, M. A. Pereira, Soraia P. Silva, Elisabete Coelho, Manuel A. Coimbra, Susana Juliano Kalil, L. R. Rodrigues,

Microbial Metabolites in Food Biotechnology

This study explores the structural characterization, antioxidant and prebiotic activities of hydrolysates containing xylooligosaccharides (XOS) produced by different strategies: direct fermentation of beechwood xylan (FermBX) and enzymatic treatment of beechwood (EnzBX) and rice husk (EnzRH) xylans. EnzBX and EnzRH showed XOS with a backbone of (1 → 4)-linked-xylopyranosyl residues and branches of arabinose, galactose, and uronic acids. FermBX presented the highest content of total phenolic compounds (14 mg GAE/g) and flavonoids (0.6 mg QE/g), which may contribute to its antioxidant capacity -39.1 μmol TE/g (DPPH), 45.7 μmol TE/g (ABTS), and 79.9 μmol Fe II/g (FRAP). The fermentation of hydrolysates decreased the abundance of microorganisms associated with intestinal diseases from Eubacteriales, Desulfovibrionales and Methanobacteriales orders, while stimulating the growth of organisms belonging to Bacteroides, Megamonas and Limosilactobacillus genera. The production of short-chain fatty acids, ammonia, and CO2 suggested the prebiotic potential. In conclusion, hydrolysates without previous purification and obtained from non-chemical approaches demonstrated promising biological activities for further food applications.