Treatment of cereal products with a tailored preparation of trichoderma enzymes increases the amount of soluble dietary fiber |
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| Authors: | Napolitano Aurora Lanzuise Stefania Ruocco Michelina Arlotti Guido Ranieri Roberto Knutsen Svein Halvor Lorito Matteo Fogliano Vincenzo |
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| Institution: | Dipartimento di Scienza degli Alimenti, University of Napoli Federico II, via Università 100, 80055 Portici, Italy. |
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| Abstract: | Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low in most cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study, the possibility of getting a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes is reported. Enzymes were produced cultivating Trichoderma using durum wheat fiber (DWF) and barley spent grain (BSG) as unique carbon sources. Many Trichoderma strains were screened, and the hydrolysis conditions able to increase by enzymatic treatment the amount of SDF in DWF and BSG were determined. Results demonstrate in both products that it is possible to triple the amount of SDF without a marked decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increases the free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenol compounds bioavailability. |
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