scholarly journals Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential

2021 ◽  
Author(s):  
Kieran M. Lynch ◽  
Conall R. Strain ◽  
Crystal Johnson ◽  
Dhrati Patangia ◽  
Catherine Stanton ◽  
...  
Keyword(s):  
Animal Feed ◽  
Cell Structure ◽  
Maximum Level ◽  
Human Nutrition ◽  
Brewing Industry ◽  
Food Ingredient ◽  
Insoluble Fibre ◽  
Spent Grain ◽  
Untapped Resource

Abstract Purpose Brewers’ spent grain (BSG) represents the largest by-product of the brewing industry. Its utilisation as an animal feed has become less practical today; however, its high fibre and protein content make it a promising untapped resource for human nutrition. BSG contains mainly insoluble fibre. This fibre, along with protein, is trapped with the complex lignocellulosic cell structure and must be solubilised to release components which may be beneficial to health through modulation of the gut microbiota. Methods In this study, the application of a simultaneous saccharification and fermentation process for the extraction and solubilisation of arabinoxylan from BSG is demonstrated. Results Processing of the BSG was varied to modulate the physicochemical and molecular characteristic of the released arabinoxylan. The maximum level of arabinoxylan solubilisation achieved was approximately 21%, compared to the unprocessed BSG which contained no soluble arabinoxylan (AX). Concentration of the solubilised material produced a sample containing 99% soluble AX. Samples were investigated for their microbiome modulating capacity in in-vitro faecal fermentation trials. Many samples promoted increased Lactobacillus levels (approx. twofold). One sample that contained the highest level of soluble AX was shown to be bifidogenic, increasing the levels of this genus approx. 3.5-fold as well as acetate (p = 0.018) and propionate (p < 0.001) production. Conclusion The findings indicate that AX extracted from BSG has prebiotic potential. The demonstration that BSG is a source of functional fibre is a promising step towards the application of this brewing side-stream as a functional food ingredient for human nutrition.

scholarly journals Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 96
Author(s):  
Frank Vriesekoop ◽  
Annie Haynes ◽  
Niels van der Heijden ◽  
Hao Liang ◽  
Paraskevi Paximada ◽  
...  
Keyword(s):  
Organic Acids ◽  
Food Production ◽  
Animal Feed ◽  
Western World ◽  
Brewing Industry ◽  
Baking Process ◽  
Sourdough Bread ◽  
Spent Grain ◽  
Food Economy ◽  
Type 3

The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.

scholarly journals Development of New Chip Products from Brewer’s Spent Grain

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Reann Garrett ◽  
Danielle Bellmer ◽  
William McGlynn ◽  
Patricia Rayas-Duarte
Keyword(s):  
Sensory Evaluation ◽  
Rating Scale ◽  
Animal Feed ◽  
Value Added ◽  
Human Consumption ◽  
Processing Waste ◽  
Brewing Industry ◽  
Consumer Responses ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

Antioxidant Activities of Soluble Dietary Fiber Extracted from Brewers’ Spent Grain

2011 ◽  
Vol 233-235 ◽  
pp. 2824-2827 ◽  
Author(s):  
Quan Yi Fu ◽  
Xu Cong Yu ◽  
Lin Li ◽  
Guo Qin Liu ◽  
Bing Li
Keyword(s):  
Dietary Fiber ◽  
Superoxide Anion ◽  
Superoxide Radical ◽  
Antioxidant Activities ◽  
Raw Material ◽  
Dpph Radical ◽  
Brewing Industry ◽  
Soluble Dietary Fiber ◽  
Spent Grain

Brewers’ spent grain (BSG) is the most common by-product of the brewing industry, contains about 16.8% cellulose, 28.4% non-cellulosic polysaccharides and 27.8% lignin, which is a good raw material for industrial production of soluble dietary fiber (SDF).The antioxidant activity of crude dietary fiber (CDF) and grade dietary fiber (GDF) isolated from BSG was investigated in vitro. The scavenging hydroxyl radical capability of CDF and GDF was respectively reached to15.4% and 69.2% at the concentration of 0.1mg /mL. DF concentration from 0.02mg /mL to 0.1m g /mL was used. The scavenging capability of CDF and GDF to superoxide anion radical was increased from 10.68% and 12.33% to 35.78% and 78.39%. Both of the two DF showed some effect in scavenging superoxide radical and 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) radical with the concentration increase. The result showed that BSG DF can be used as a good additive with some functionality.

scholarly journals Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 742
Author(s):  
Rosa Schettino ◽  
Michela Verni ◽  
Marta Acin-Albiac ◽  
Olimpia Vincentini ◽  
Annika Krona ◽  
...  
Keyword(s):  
Laser Scanning ◽  
Antioxidant Properties ◽  
Laser Scanning Microscopy ◽  
Sensory Profile ◽  
Confocal Laser ◽  
Protective Effects ◽  
Food Ingredient ◽  
Cell Wall Disruption ◽  
Spent Grain

Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as “high fiber” and “source of protein” according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein network, resulting from the degradation of the arabinoxylan structure of BSG, and the release of the components entrapped into the cellular compartments. The extensive cell wall disruption contributed to the release of phenols, and conferred enhanced antioxidant activity to the fortified pasta. The persistence of the activity was demonstrated after in vitro-mimicked digestion, evaluating the protective effects of the digested pasta towards induced oxidative stress in Caco-2 cells cultures. The fortified pasta showed a peculiar sensory profile, markedly improved by the pre-treatment, thus confirming the great potential of bioprocessed BSG as health-promoting food ingredient.

scholarly journals The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 86
Author(s):  
Joncer Naibaho ◽  
Małgorzata Korzeniowska ◽  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Baoru Yang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Food ◽  
Fiber Content ◽  
Food Ingredient ◽  
Insoluble Dietary Fiber ◽  
Spent Grain ◽  
In Vitro Assessment ◽  
Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

In Vitro Binding of Bile Salts by Different Insoluble Dietary Fiber Extracted from Brewers' Spent Grain

2010 ◽  
Vol 6 (6) ◽  
Author(s):  
Quanyi Fu ◽  
Lin Li ◽  
Xucong Yu ◽  
Bing Li
Keyword(s):  
Enzymatic Hydrolysis ◽  
Dietary Fiber ◽  
Alkaline Hydrolysis ◽  
Bile Salts ◽  
Animal Feed ◽  
Insoluble Dietary Fiber ◽  
In Vitro Binding ◽  
Vitro Binding ◽  
Spent Grain

Brewers’ spent grain (BSG), one of the major by-products of the brewing industry, has been mainly used as fertilizer or animal feed. Nevertheless, BSG was shown to contain a number of potentially high-value components such as insoluble dietary fiber (IDF). Recently, most studies on health benefits associated with IDF have been demonstrated. In the present study, the water holding capacity (WHC), swelling capacity (SC), oil holding capacity (OHC) and bile salts binding of the different insoluble dietary fiber extracted from BSG were tested in vitro. The results showed WHC, SC and OHC of the different IDF increased greatly. The WHC, SC and OHC of IDF extracted by alkaline hydrolysis were 2.63±0.11, 1.31±0.06 and 2.33±0.09 fold of BSG, respectively. The WHC, SC and OHC of IDF extracted by enzymatic hydrolysis were 2.94±0.14, 1.96±0.09 and 2.87±0.13 fold of BSG, respectively. We also investigated the in vitro binding of bile salts by BSG and IDF. IDF extracted by enzymatic hydrolysis showed a greater bile salts binding capacity than IDF extracted by alkaline hydrolysis. Bile salts binding by IDF may influence cholesterol lowering and lipid metabolism in body. It can be concluded that IDF extracted from BSG may have potential application as a food additive in functional foods.

scholarly journals Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

2012 ◽  
Vol 72 (1) ◽  
pp. 117-125 ◽  
Author(s):  
Aoife L. McCarthy ◽  
Yvonne C. O'Callaghan ◽  
Charles O. Piggott ◽  
Richard J. FitzGerald ◽  
Nora M. O'Brien
Keyword(s):  
Functional Foods ◽  
Animal Feed ◽  
Human Consumption ◽  
Coumaric Acid ◽  
Brewing Industry ◽  
Feed Supplement ◽  
Dietary Amino Acids ◽  
Anti Cancer ◽  
Spent Grain ◽  
Anti Inflammatory

Brewers’ spent grain (BSG) is a low-value co-product of the brewing industry produced in large quantities annually. This paper reviews the existing evidence regarding the phenolic component of BSG, focusing on composition, extraction and biofunctions such as antioxidant, anti-atherogenic, anti-inflammatory and anti-carcinogenic activities. Furthermore, the incorporation of BSG in foodstuffs will be discussed, including the use of BSG as an animal feed supplement and the potential of BSG to be incorporated into foods for human consumption. BSG contains hydroxycinnamic acids including ferulic acid, p-coumaric acid and caffeic acid; which have shown bioactivity in the pure form (antioxidant, anti-inflammatory, anti-atherogenic and anti-cancer). Phenolic extracts from BSG have also shown antioxidant potential, by protecting against oxidant-induced DNA damage, possibly by Fe chelation. Studies show that BSG has many benefits when used as a supplement in animal feed, such as increasing milk yield, milkfat content and in providing essential dietary amino acids. The incorporation of BSG in human foods such as cookies and ready-to-eat snacks has resulted in increased protein and fibre contents of the products, where the changes in organoleptic properties are controllable. It can be concluded that the phenolic component of BSG has potential bioactive effects, which are worth pursuing given that the inclusion of BSG into human foodstuffs is viable and beneficial.

scholarly journals Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1389
Author(s):  
Alice Jaeger ◽  
Emanuele Zannini ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Large Volume ◽  
Protein Quality ◽  
Animal Feed ◽  
Human Consumption ◽  
Grain Protein ◽  
Processing Waste ◽  
Brewing Industry ◽  
Protein Properties ◽  
Spent Grain ◽  
Barley Protein

Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products.

scholarly journals Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2159
Author(s):  
Andrew Marcus ◽  
Glen Fox
Keyword(s):  
Filamentous Fungi ◽  
Nutritional Value ◽  
Animal Feed ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
Beer Industry ◽  
Recent Developments ◽  
Spent Grain ◽  
Major Producer ◽  
Valuable Compounds

The beer industry is a major producer of solid waste globally, primarily in the form of brewer’s spent grain (BSG), which due to its low value has historically been diverted to livestock as feed or to landfills. However, its high moisture content and chemical composition positions BSG as an ideal candidate for further processing with microbial fermentation. Recent research has focused on filamentous fungi and the ability of some species therein to degrade the predominant recalcitrant cellulolignin components of BSG to produce valuable compounds. Many species have been investigated to biovalorize this waste stream, including those in the genuses Aspergillus, Penicillium, Rhyzopus, and Trichoderma, which have been used to produce a wide array of highly valuable enzymes and other functional compounds, and to increase the nutritional value of BSG as an animal feed. This review of recent developments in the application of filamentous fungi for the valorization of BSG discusses the biochemical makeup of BSG, the biological mechanisms underlying fungi’s primacy to this application, and the current applications of fungi in this realm.

Structural integrity after cold storage of human epidermal model in hypothermosol: A correlative ultrastructural and fluorescent assay

1994 ◽  
Vol 52 ◽  
pp. 270-271
Author(s):  
Henry H. Eichelberger ◽  
John G. Baust ◽  
Robert G. Van Buskirk
Keyword(s):  
Cold Storage ◽  
Structural Integrity ◽  
Culture Media ◽  
Cell Structure ◽  
Natural State ◽  
Sodium Cacodylate ◽  
Ruthenium Tetroxide ◽  
Cacodylate Buffer ◽  
Before And After

For research in cell differentiation and in vitro toxicology it is essential to provide a natural state of cell structure as a benchmark for interpreting results. Hypothermosol (Cryomedical Sciences, Rockville, MD) has proven useful in insuring the viability of synthetic human epidermis during cold-storage and in maintaining the epidermis’ ability to continue to differentiate following warming.Human epidermal equivalent, EpiDerm (MatTek Corporation, Ashland, MA) consisting of fully differentiated stratified human epidermal cells were grown on a microporous membrane. EpiDerm samples were fixed before and after cold-storage (4°C) for 5 days in Hypothermosol or skin culture media (MatTek Corporation) and allowed to recover for 7 days at 37°C. EpiDerm samples were fixed 1 hour in 2.5% glutaraldehyde in sodium cacodylate buffer (pH 7.2). A secondary fixation with 0.2% ruthenium tetroxide (Polysciences, Inc., Warrington, PA) in sodium cacodylate was carried out for 3 hours at 4°C. Other samples were similarly fixed, but with 1% Osmium tetroxide in place of ruthenium tetroxide. Samples were dehydrated through a graded acetone series, infiltrated with Spurrs resin (Polysciences Inc.) and polymerized at 70°C.

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