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<p>Xylooligosaccharides (XOS) and arabino-xylooligosaccharides (A)XOS are prebiotic compounds widely used in functional foods to promote gut health. This study optimized alkali extraction (0.5&#xa0;M NaOH, 40&#xa0;°C, 6&#xa0;h) to arabinoxylan (AX) from defatted rice bran (DRB), followed by xylanolytic hydrolysis (50&#xa0;°C, pH 5.0, 24&#xa0;h) using commercial xylanases (Ultraflo<sup>®</sup> L) to produce (A)XOS. The DRB-AX fraction, used as a substrate for (A)XOS production, contained 31.27% arabinoxylan, with 18.28% arabinose and 17.25% xylose. Under optimal conditions, (A)XOS yield reached 13.80%, primarily composed of xylobiose, xylotriose, 32-α-L-arabinofuranosyl-xylobiose, 33-α-L-arabinofuranosyl-xylotetraose, and some unidentified (A)XOS. Prebiotic analysis confirmed that over 80% of DRB-(A)XOS remained resistant to in vitro digestion, degrading into short-chain oligomers. Furthermore, fermentation with <i>Lactococcus lactis</i> FFL1-4, <i>Levilactobacillus brevis</i> TISTR 860, <i>Lactiplantibacillus plantarum</i> JCM1149T, and <i>Lactobacillus bulgaricus</i> JCM1002 stimulated the production of beneficial organic acids, including acetic acid, propionic acid, and lactic acid. These findings highlight DRB-(A)XOS as a potential prebiotic ingredient, capable of supporting gut microbiota while promoting the sustainable utilization of agro-industrial byproducts in food applications.</p> Graphical abstract <p></p>

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Enzymatic xylanolysis and assessment on prebiotic arabino- and xylooligosaccharides from defatted rice bran

  • 期刊论文

  • 发表日期：

    2025年3月11日

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  • Pannapapol Jaichakan,
  • Tanyawat Kaewsalud,
  • Massalin Nakphaichit,
  • Tipawan Thongsook,
  • Wannaporn Klangpetch

摘要

Xylooligosaccharides (XOS) and arabino-xylooligosaccharides (A)XOS are prebiotic compounds widely used in functional foods to promote gut health. This study optimized alkali extraction (0.5 M NaOH, 40 °C, 6 h) to arabinoxylan (AX) from defatted rice bran (DRB), followed by xylanolytic hydrolysis (50 °C, pH 5.0, 24 h) using commercial xylanases (Ultraflo® L) to produce (A)XOS. The DRB-AX fraction, used as a substrate for (A)XOS production, contained 31.27% arabinoxylan, with 18.28% arabinose and 17.25% xylose. Under optimal conditions, (A)XOS yield reached 13.80%, primarily composed of xylobiose, xylotriose, 32-α-L-arabinofuranosyl-xylobiose, 33-α-L-arabinofuranosyl-xylotetraose, and some unidentified (A)XOS. Prebiotic analysis confirmed that over 80% of DRB-(A)XOS remained resistant to in vitro digestion, degrading into short-chain oligomers. Furthermore, fermentation with Lactococcus lactis FFL1-4, Levilactobacillus brevis TISTR 860, Lactiplantibacillus plantarum JCM1149T, and Lactobacillus bulgaricus JCM1002 stimulated the production of beneficial organic acids, including acetic acid, propionic acid, and lactic acid. These findings highlight DRB-(A)XOS as a potential prebiotic ingredient, capable of supporting gut microbiota while promoting the sustainable utilization of agro-industrial byproducts in food applications.

Graphical abstract