ライフサイエンスコーパス: arabinoxylan

1 , mixed-linkage beta-glucan, glucomannan and arabinoxylan).

2 ove the alpha-L-arabinosyl substituents from arabinoxylan.

3 binofuranosidase activity, specifically with arabinoxylan.

4 assigned function were also induced on wheat arabinoxylan.

5 th an increased extractability of starch and arabinoxylan.

6 d are feruloyl esterases, and wtsFae1A binds arabinoxylan.

7 were also unable to catalyze FA release from arabinoxylan.

8 cial role of CBM48 domains for accommodating arabinoxylan.

9 bacterium Bacteroides intestinalis on wheat arabinoxylan.

10 enzymes that degrade the cell wall component arabinoxylan.

11 , potentially for binding highly substituted arabinoxylan.

12 and are necessary for complete breakdown of arabinoxylans.

13 pectively), or with exogenous feruloyl-[(3)H]arabinoxylans.

14 zation loci, PULs) for degradation of simple arabinoxylans.

15 cally upregulated in the presence of complex arabinoxylans.

16 that they release ferulic acid from complex arabinoxylans.

17 The KOH-soluble fractions (4.3%) were mainly arabinoxylans.

18 ferulic acid (FA) and arabinose moieties in arabinoxylans.

19 was shown previously to specifically target arabinoxylans.

20 stances with prebiotic properties, including arabinoxylans (16.7 g/100 g) and polyphenols (49.1 mg/10

21 nserved strategy for energy acquisition from arabinoxylan, a component of human diets.

22 thermophilic enrichments on insoluble wheat arabinoxylan, a hemicellulosic substrate, suggesting a c

23 lus wood and Pinus pinaster wood (containing arabinoxylan, acetylated glucuronoxylan and acetylated g

24 Total antioxidant capacity, total arabinoxylans, alkylresorcinols, yellow pigments and tot

25 Cross-linking of [(14)C]feruloyl-arabinoxylans also occurred in vitro, in the presence of

26 Cultivars having higher total and insoluble arabinoxylans also resulted in lower flour yields (R=-0.

27 in the XX domain is essential for binding to arabinoxylan, although protein structural analyses may b

28 ndicated that the content and composition of arabinoxylan and beta-glucan were more stable in the old

29 or the contents of dietary fibre components (arabinoxylan and beta-glucan) and polar metabolites (sug

30 tions of the major dietary fibre components, arabinoxylan and beta-glucan, in semolina and wholemeal

31 jor dietary fibre components in white flour, arabinoxylan and beta-glucan, with significantly lower c

32 uction of enzymes involved in degradation of arabinoxylan and catabolism of the released l-arabinose

33 mponents concentrated in the bran (e.g. TDF, arabinoxylan and cellulose).

34 to reduced potential of DeltaxlnR to secrete arabinoxylan and cellulose-degrading enzymes and indicat

35 ral integrity was lost and water extractable arabinoxylan and damaged starch content were practically

36 n in the cleavage of ferulic acid's bonds to arabinoxylan and pectin where the ferulic acid moieties

37 rm at 25 C, for NSP and standards samples as arabinoxylan and polygalacturonic acid.

38 degrees C, for NSP and standards samples as arabinoxylan and polygalacturonic acid.

39 he normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye w

40 fluenced competitive hydration among starch, arabinoxylan and protein.

41 Upon grain imbibition, mobilisation of arabinoxylan and starch spreads across the endosperm fro

42 with LAB decreases the rate of loss of both arabinoxylan and starch, and retards the spread of both

43 Here, we show that wtsFae1B also binds to arabinoxylan and that neither binds starch.

44 ions from wtsFae1A and wtsFae1B did not bind arabinoxylan and were also unable to catalyze FA release

45 nto the effects of FA and diferulic acids on arabinoxylan and wheat dough properties promise to enhan

46 High intake of arabinoxylans and fructans could be accomplished with co

47 logical properties depended on the amount of arabinoxylans and their apparent molar mass.

48 and lower setback viscosity, damaged starch, arabinoxylans and water absorption than TSW.

49 Presence of pectic polysaccharides, arabinoxylans and xyloglucans was inferred by the neutra

50 for p-nitrophenyl alpha-L-arabinofuranoside, arabinoxylan, and arabinan but not for p-nitrophenyl alp

51 Many human diets contain arabinoxylan, and the ease of genome sequencing coupled

52 5 (GH5) was used to hydrolyse wheat and rye arabinoxylan, and the product profile showed that it pro

53 nent, whereas hemicelluloses (xyloglucan and arabinoxylan) apparently did not contribute to polypheno

54 deoxy-1, 4-imino-l-arabinitol (LAB) inhibits arabinoxylan arabinofuranohydrolase (AXAH) but does not

55 The enzyme is, therefore, an arabinoxylan arabinofuranohydrolase (AXH).

56 of high molar mass arabinoxylan-protein and arabinoxylan-arabinoxylan complexes during baking was co

57 Arabinoxylans are constituents of the human diet.

58 the arabinogalactan (AG) of the AGP and with arabinoxylan attached to either a rhamnosyl residue in t

59 such as (1,3:1,4)-beta-D-glucan (betaG) and arabinoxylan (AX) and bile salt (BS) or diluted porcine

60 s-linker between cell wall polymers, such as arabinoxylan (AX) and lignin, affecting the physicochemi

61 we investigated two popular purified fibers, arabinoxylan (AX) and long-chain inulin (LCI), and a mix

62 an, influences structural characteristics of arabinoxylan (AX) and rheological properties of wheat do

63 Low enzyme levels increased arabinoxylan (AX) and starch retention on the sieves, du

64 0.63-0.16 mM) on the rheological behavior of arabinoxylan (AX) aqueous solutions was investigated.

65 of high genetic variation were screened for arabinoxylan (AX) content.

66 total dietary fibre content (TDF) and their arabinoxylan (AX) content.

67 use of xylanase enzymes to release insoluble arabinoxylan (AX) fibre and employs different degrees of

68 Arabinoxylan (AX) is an abundant hemicellulose in wheat

69 nges in structure, solubility and content of arabinoxylan (AX) was determined.

70 aestivum) starchy endosperm are dominated by arabinoxylan (AX), accounting for 65% to 70% of the poly

71 y endosperm cell wall, which is dominated by arabinoxylan (AX), accounting for 70% of the cell wall p

72 mic acids attached to arabinosyl residues of arabinoxylan (AX), and certain BAHD acyltransferases are

73 dding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace

74 Arabinoxylans (AXs) are major components of graminaceous

75 indicated that both enzymes accommodate the arabinoxylan backbone in a cleft at the CE1-CBM48 domain

76 The arabinoxylan backbone is decorated with arabinose side c

77 Thus, GT61 proteins play a key role in arabinoxylan biosynthesis and therefore in the evolution

78 igns of (incipient) protein, beta-glucan and arabinoxylan breakdown.

79 oside hydrolase family 62 (GH62), hydrolyzes arabinoxylan but not arabinan or arabinogalactan.

80 Furthermore, water-soluble rye NSP and arabinoxylans, but not barley B-glucans, significantly i

81 Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasin

82 Solubilized corn bran arabinoxylan (Cax), extracted to retain some ferulate re

83 a (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan

84 to protons of bran-related compounds such as arabinoxylan, cellulose, and lipids.

85 the local movement and stress relaxation of arabinoxylan-cellulose networks within the wall by nonco

86 orescent-stained antibodies that bind to the arabinoxylan chains.

87 and other human colonic bacteria can degrade arabinoxylans, common polysaccharides found in dietary f

88 However, the degradation of complex arabinoxylans (containing side chains such as ferulic ac

89 The soluble beta-glucan and arabinoxylan content of cultivars ranged from 2.0% to 2.

90 ch (SDS) and insoluble beta-glucan and total arabinoxylan content was observed.

91 No differences in total arabinoxylan content were observed but the modern variet

92 vels of total beta-glucan, 39.8-68.6% higher arabinoxylan content, 11.0-60.9% higher total anthocyani

93 differing in starch type, beta-glucans, and arabinoxylan content.

94 iterion measured alongside water-extractable arabinoxylans content, varying between 0.26 and 0.86 g/1

95 n vitro" mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread

96 On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) togeth

97 However, the mechanisms and control of arabinoxylan cross-linking in vivo are unclear.

98 Both products released by flour arabinoxylan degradation and bread quality were investig

99 The front of arabinoxylan degradation precedes that of starch degrada

100 ly up-regulated genes during growth on wheat arabinoxylan, depolymerizes the polysaccharide into its

101 ovide evidence of the prebiotic potential of arabinoxylan-derived oligosaccharides (A)XOS.

102 nsight into solubilisation mechanisms of rye arabinoxylans during breadmaking is important for unders

103 howed decreased immunolabeling for xylan and arabinoxylan epitopes and approximately 50% decreased ce

104 Hydrolysates of arabinoxylan extracted from wheat chaff were prepared us

105 De-esterified arabinoxylans failed to cross-link, supporting a role fo

106 re determined in complexes with the feruloyl-arabinoxylans FAXX and FAX(3), respectively.

107 We produced two different arabinoxylan fibers with (FAX) and without ferulic acid

108 ds were observed, with the concentrations of arabinoxylan fibre and soluble sugars (notably sucrose,

109 the xylanolytic enzymes completely hydrolyze arabinoxylans found in human diets.

110 presence especially of high molecular weight arabinoxylan fragments in the final beer.

111 he cleavage sites of starch, beta-glucan and arabinoxylan fragments were identified, showing differen

112 ential recovery of proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a pr

113 and enhancement of biological activities of arabinoxylan from wheat chaff.

114 "weak gel"-type networks with Ca(2+), while arabinoxylans generated "dilute solutions".

115 an 38 kDa were noticed, while non-hydrolysed arabinoxylan had only peaks corresponding to 580 and 38

116 ure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coheren

117 The arabinoxylan hydrolysates obtained with the GH5 enzyme s

118 ppears to enable CE1 activities on polymeric arabinoxylan, illustrating an unexpected and crucial rol

119 Despite the importance of grass arabinoxylan in human and animal nutrition and for bioen

120 f barley mixed linkage beta-glucan and wheat arabinoxylan in retarding the transport of bile.

121 d enable CE1 domain-mediated FA release from arabinoxylan in the absence of CBM48, indicating that CB

122 varieties had higher proportions of soluble arabinoxylan in wholemeals and of beta-glucan in semolin

123 ultiple esterases for degradation of complex arabinoxylans in Bacteroides species.

124 ppendages; however p-coumarates also acylate arabinoxylans in grasses.

125 amounts of pCA acylating arabinosyl units on arabinoxylans in these PMT mutant plants remained unchan

126 onic Bacteroidetes with potential to ferment arabinoxylans include Bacteroides intestinalis.

127 The arabinoxylan is highly branched, primarily with double b

128 Further addition of arabinoxylan leads to excessive water absorption, result

129 However, an increase in the K(m) for arabinoxylan led to a 3-fold decrease in catalytic effic

130 y exists in a tightly bound state within the arabinoxylan matrix, with a substantial increase in free

131 croarray Polymer Profiling identified xylan, arabinoxylan, mixed-linkage glucan and mannan as target

132 arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX),

133 cross-linking rate of soluble extracellular arabinoxylans, monitored on Sepharose CL-2B, peaked sudd

134 nzymes improved the biological activities of arabinoxylan more than twice.

135 lectrophoresis reveals that Xyn10C-XBD binds arabinoxylans more tightly, which is more apparent when

136 the position of the arabinose residue in the arabinoxylan of the switchgrass sample was confidently a

137 resulting oligosaccharides along with known arabinoxylan oligosaccharide standards suggests that a p

138 onation on the antioxidant capacity (AOC) of arabinoxylan oligosaccharides (AXOS) obtained from wheat

139 copy indicated complete de-esterification of arabinoxylan oligosaccharides from wheat bran.

140 developed for assembling densely substituted arabinoxylan oligosaccharides, which are valuable substr

141 S-MS/MS) to separate cereal-derived isomeric arabinoxylan-oligosaccharides (A)XOS was investigated.

142 Arabinoxylan-oligosaccharides (AXOS) are a new class of

143 omes of P. bryantii cultured on either wheat arabinoxylan or a mixture of its monosaccharide componen

144 -wheat breads supplemented with either wheat arabinoxylan or oat beta-glucan.

145 The existence of this wall structure, named ARABINOXYLAN PECTIN ARABINOGALACTAN PROTEIN1 (APAP1), is

146 a critical role of AGPs, specifically of the Arabinoxylan Pectin Arabinogalactan Protein1, in limitin

147 ary fiber, reducing sugar, water-extractable arabinoxylans, phytic acid, total phenolics, total flavo

148 specially-modified dough containing starch, arabinoxylan preparations and protein obtained from rye

149 by the enzymatic or mild acid hydrolysis of arabinoxylans present in cereal bran, and are usually co

150 Partial breakdown of high molar mass arabinoxylan-protein and arabinoxylan-arabinoxylan compl

151 Total arabinoxylan (r = -0.53, p < 0.05) and dietary fiber (r

152 lpha-1,2-galactoarabinose (Gal-Ara) from rye arabinoxylan (RAX).

153 The levels of arabinoxylan required for bread preparation depended on

154 e pentosyl and feruloyl groups of endogenous arabinoxylans, respectively), or with exogenous feruloyl

155 ecies that share with grasses high levels of arabinoxylan, responded preferentially to alpha-expansin

156 cluding Bacteroides intestinalis, on complex arabinoxylans results in accumulation of ferulic acid, a

157 fructooligosaccharides, and sorghum and corn arabinoxylans significantly promoted one single Prevotel

158 syltransferase, which has been implicated in arabinoxylan substitution.

159 Image analysis proves that the arabinoxylan surrounds the proteins, negatively affectin

160 minor polysaccharides, namely, <5% 3-linked arabinoxylan (switchgrass) and <2% glucomannan (poplar).

161 lose ratios (indicating sparsely substituted arabinoxylans) than the other species.

162 ity, and resilience and yielded a prebiotic (arabinoxylan) that allowed targeted manipulation of the

163 ary fiber, reducing sugar, water-extractable arabinoxylans, total phenolics, total flavonoid, and low

164 e content of beta-glucans (up to R=0.77) and arabinoxylans (up to R=0.80) in bran and refined flour f

165 entified key fitness determinants, including arabinoxylan utilization loci, in a dominant murine colo

166 licable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparati

167 complexes in samples containing cross-linked arabinoxylan was associated with high degrees of starch

168 subcritical water extraction of feruloylated arabinoxylan was compared at two temperatures (160 degre

169 losely resembling typical rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysi

170 The extracted arabinoxylan was subjected to enzymatic hydrolysis using

171 nd specific viscosity from water extractable arabinoxylans was identified as the best trade-off betwe

172 nging activity of the extracted feruloylated arabinoxylans was preserved after the initial protein is

173 ified ethanol precipitated water-extractable arabinoxylans (WE-AX) and residual unextractable counter

174 ng baking from samples containing hydrolysed arabinoxylan were associated with limited swelling, desi

175 ty (3.6 mL/g) due to lignin, increasing when arabinoxylans were also present.

176 Fructans and arabinoxylans were the most significant fibre fractions

177 s enhanced the purity of target feruloylated arabinoxylans, whereas higher temperatures resulted in f

178 In the case of arabinoxylans, which are the main components of hemicell

179 linked to cell wall polysaccharides, mainly arabinoxylans, which cross-link with each other and with

180 at applied enzymes could hydrolyse polymeric arabinoxylan while their synergistic actions successfull

181 least three different types of xylan: (i) an arabinoxylan with evenly distributed Araf substitutions

182 um) is a mixture of rhamnogalacturonan I and arabinoxylan with novel side group substitutions.

183 The role of water extractable arabinoxylan with varying molar mass and structure (cros

184 ry cell walls of grasses and cereals contain arabinoxylans with esterified ferulate side chains, whic

185 ng starch, gluten and/or water-unextractable arabinoxylan (WU-AX) were used.

186 veral bioactive MDCF-2 glycans; glucomannan, arabinoxylan, xyloglucan, and mixed-linkage beta-glucan.

187 uble pectin, arabinan, rhamnogalacturonan I, arabinoxylan, xyloglucan, glucomannan) were investigated