Enzymatic-Gravimetric Estimation of the Content and Composition of Insoluble Dietary Fiber in Selected Cereals, Pulses, and Starchy Roots and Tubers

An enzymatic-gravimetric method was employed to determine the content of insoluble dietary fiber and lignin in 4 cereals, 5 pulses, 4 starchy roots, and 3 tubers along with some of their varieties. The cultivars were identified at Bangladesh Agriculture Research Council and noted as their high yielding varieties released within last decade for cultivation in Bangladesh. Insoluble dietary fiber content, equivalent to alpha-amylase treated neutral detergent fiber (termed as E-NDF), was in a range from 0.97 g to 10.45 g for cereals, 8.18 g to 25.66 g for pulses, 2.62 g to 6.88 g for roots, and 2.26 g to 8.11 g for tubers per 100 g raw sample. Cell wall polysaccharides and Lignin were estimated from the E-NDF fraction sequentially using the methods of Van Soest and co-workers. Hemicellulose was found dominant among cell-wall polysaccharides in all the studied materials (up to 24.85% in pulses). Cell wall polysaccharide and lignin were not detected in some of the studied samples. Highest amount of cellulose was found in 'Gourab' variety of wheat (3.48%) while highest amount of lignin was estimated in sweet potato (2.87%). The results will, thus, provide a source data for dietary calculations.

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Determination of Water-Insoluble Cell Walls in Feeds: Interlaboratory Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/72.3.463 ◽

1989 ◽

Vol 72 (3) ◽

pp. 463-467 ◽

Cited By ~ 4

Author(s):

Bernard Carré ◽

Jean-Marc Brillouet

Keyword(s):

Cell Wall ◽

Dietary Fiber ◽

Collaborative Study ◽

Sodium Dodecylsulfate ◽

Neutral Detergent Fiber ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Heat Stable ◽

Coefficients Of Variation

Abstract A collaborative study was conducted to test a new rapid procedure for determination of water-insoluble cell wall (WICW) content in feeds. In the method, starch is solubilized near boiling temperature with Termamyl, a heat-stable alpha-amylase, and proteins are solubilized at 40 °C with sodium dodecylsulfate and Pronase. Then, the organic matter of the residue is determined by incineration. Three hours were required to treat 12 different samples, including solubilization treatments, filtrations, and rinses. Eleven unknown products including 9 common feedstuffs of various origin and 2 mixed diets for poultry were analyzed by 7 analysts in France. Coefficients of variation ranged from 2.3 to 6.1%. The results were compared to those for water-insoluble dietary fiber (WIDF), total dietary fiber, and neutral detergent fiber. Agreement was best with the water-insoluble dietary fiber procedure. For most samples, the ratios of WIDF/WICW ranged from 0.981 to 0.842. The differences between WICW and WIDF values correspond to cell wall protein which is accounted for in WICW, but not in WIDF.

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PUL-Mediated Plant Cell Wall Polysaccharide Utilization in the Gut Bacteroidetes

International Journal of Molecular Sciences ◽

10.3390/ijms22063077 ◽

2021 ◽

Vol 22 (6) ◽

pp. 3077

Author(s):

Zhenzhen Hao ◽

Xiaolu Wang ◽

Haomeng Yang ◽

Tao Tu ◽

Jie Zhang ◽

...

Keyword(s):

Cell Wall ◽

Microbial Community ◽

Gut Microbiota ◽

Plant Cell ◽

Plant Cell Wall ◽

Cell Wall Polysaccharide ◽

Prominent Feature ◽

Cell Wall Polysaccharides ◽

Gut Microbial Community

Plant cell wall polysaccharides (PCWP) are abundantly present in the food of humans and feed of livestock. Mammalians by themselves cannot degrade PCWP but rather depend on microbes resident in the gut intestine for deconstruction. The dominant Bacteroidetes in the gut microbial community are such bacteria with PCWP-degrading ability. The polysaccharide utilization systems (PUL) responsible for PCWP degradation and utilization are a prominent feature of Bacteroidetes. In recent years, there have been tremendous efforts in elucidating how PULs assist Bacteroidetes to assimilate carbon and acquire energy from PCWP. Here, we will review the PUL-mediated plant cell wall polysaccharides utilization in the gut Bacteroidetes focusing on cellulose, xylan, mannan, and pectin utilization and discuss how the mechanisms can be exploited to modulate the gut microbiota.

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Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/75.3.395 ◽

1992 ◽

Vol 75 (3) ◽

pp. 395-416 ◽

Cited By ~ 161

Author(s):

Sungsoo C Lee ◽

Leon Prosky ◽

Jonathan W De Vries

Keyword(s):

Dietary Fiber ◽

Collaborative Study ◽

Gravimetric Method ◽

Tris Buffer ◽

Total Dietary Fiber ◽

Method Performance ◽

Insoluble Dietary Fiber ◽

Heat Stable ◽

Assay Precision

Abstract A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

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Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Journal of Food Quality ◽

10.1155/2018/4510242 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11 ◽

Cited By ~ 5

Author(s):

Min Xiao ◽

Jianyong Yi ◽

Jinfeng Bi ◽

Yuanyuan Zhao ◽

Jian Peng ◽

...

Keyword(s):

Cell Wall ◽

Structural Characteristics ◽

Volume Ratio ◽

Short Wave ◽

Cell Wall Polysaccharide ◽

Cell Wall Polysaccharides ◽

Rehydration Ratio ◽

Pectic Polysaccharides ◽

Texture Properties ◽

Instant Controlled Pressure Drop

The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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Urea Enzymatic Dialysis Procedure for Determination of Total Dietary Fiber

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/72.4.677 ◽

1989 ◽

Vol 72 (4) ◽

pp. 677-681

Author(s):

Joseph L Jeraci ◽

Betty A Lewis ◽

J Peter ◽

Van J Soest ◽

James B Robertson

Keyword(s):

Dietary Fiber ◽

Crude Protein ◽

Gravimetric Method ◽

New Method ◽

Locust Bean Gum ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Aoac Method ◽

Locust Bean

Abstract A method that uses urea and enzymes for determination of total dietary fiber (TDF) in foods has been developed and compared with the AOAC enzymatic-gravimetric method (43.A14-43.A20). In the evaluation, results for crude protein and ash contamination were higher by the AOAC method, particularly for samples that form gels during ethanol precipitation. The new urea enzymatic dialysis (UED) method quantitatively recovered, with less variation, more of the purified and semipurified dietary fiber products. TDF recoveries for carboxymethylcellulose and locust bean gum were 98% (SD 3.3) and 95% (SD 6.1) by the AOAC method and 99% (SD 1.0) and 100% (SD 0.6) by the UED method, respectively. The UED method was the more effective in removing starch. For kale samples, starch recovery was 3.5 and 0.2% from TDF residues obtained using the AOAC and UED methods, respectively. Differences were not significant among replicate values for determination of TDF in foods by the UED method (P >0.01). Preliminary studies suggest that the new method can separately determine soluble and insoluble dietary fiber. The data indicate that the UED method is more precise and accurate than the AOAC method.

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Hierarchical architecture of bacterial cellulose and composite plant cell wall polysaccharide hydrogels using small angle neutron scattering

Soft Matter ◽

10.1039/c5sm02085a ◽

2016 ◽

Vol 12 (5) ◽

pp. 1534-1549 ◽

Cited By ~ 34

Author(s):

Marta Martínez-Sanz ◽

Michael J. Gidley ◽

Elliot P. Gilbert

Keyword(s):

Cell Wall ◽

Bacterial Cellulose ◽

Plant Cell ◽

Small Angle Neutron Scattering ◽

Plant Cell Wall ◽

Solvent Accessibility ◽

Hierarchical Architecture ◽

Cell Wall Polysaccharide ◽

Cell Wall Polysaccharides ◽

Sans Data

SANS data of bacterial cellulose and its composites with plant cell wall polysaccharides can be described by a core–shell model which accounts for the distinct solvent accessibility to the ribbons' inner/outer regions.

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Relationship between Texture and Cell Wall Polysaccharides of Fruit Flesh in Various Species of Citrus

HortScience ◽

10.21273/hortsci.31.1.114 ◽

1996 ◽

Vol 31 (1) ◽

pp. 114-116 ◽

Cited By ~ 14

Author(s):

Noboru Muramatsu ◽

Toshio Takahara ◽

Kiyohide Kojima ◽

Tatsushi Ogata

Keyword(s):

Cell Wall ◽

Ethylenediaminetetraacetic Acid ◽

Sugar Content ◽

Correlation Coefficients ◽

Cell Wall Polysaccharide ◽

Cell Wall Polysaccharides ◽

Satsuma Mandarin ◽

Fruit Flesh ◽

Polysaccharide Composition ◽

The Relationship

Various species and cultivars of citrus were studied to determine the relationship between texture and cell wall polysaccharide content of fruit flesh. Among those tested cultivars, navel orange (Citrus sinensis Osbeck) and hassaku (C. hassaku Hort. ex Tanaka) were firmest, `Fukuhara orange' (C. sinensis Osbeck) was intermediate, and satsuma mandarin (C. unshiu Marc.) was softest. There was a 3-fold difference in firmness among the 12 citrus cultigens measured. Cohesiveness values ranged from 0.30 to 0.49 and were not correlated with fruit firmness. Sugar content in each cell wall fraction was highest in the water and EDTA fractions, followed by the hemicellulose fraction, and was lowest in the cellulose fraction. Correlation coefficients between firmness and sugar content ranged from 0.69 to 0.88 and were highest in the cellulose fraction. This study suggests that firmness of fruit flesh among the cultigens is influenced by cell wall polysaccharide composition. Chemical name used: ethylenediaminetetraacetic acid (EDTA).

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Mechanism of Cell Wall Polysaccharides Modification in Harvested ‘Shatangju’ Mandarin (Citrus reticulate Blanco) Fruit Caused by Penicillium italicum

Biomolecules ◽

10.3390/biom9040160 ◽

2019 ◽

Vol 9 (4) ◽

pp. 160 ◽

Cited By ~ 5

Author(s):

Taotao Li ◽

Dingding Shi ◽

Qixian Wu ◽

Chunxiao Yin ◽

Fengjun Li ◽

...

Keyword(s):

Cell Wall ◽

Pectin Methylesterase ◽

Water Soluble ◽

Cell Wall Polysaccharide ◽

Penicillium Italicum ◽

Cell Wall Polysaccharides ◽

Cell Wall Modification ◽

Expression Levels ◽

Antioxidant Metabolites ◽

Fungi Infection

Modification of cell wall polysaccharide in the plant plays an important role in response to fungi infection. However, the mechanism of fungi infection on cell wall modification need further clarification. In this study, the effects of Penicillium italicum inoculation on ‘shatangju’ mandarin disease development and the potential mechanism of cell wall polysaccharides modification caused by P. italicum were investigated. Compared to the control fruit, P. italicum infection modified the cell wall polysaccharides, indicated by water-soluble pectin (WSP), acid-soluble pectin (ASP), hemicellulose and lignin contents change. P. italicum infection enhanced the activities of polygalacturonase (PG), pectin methylesterase (PME), and the expression levels of xyloglucanendotransglucosylase/hydrolase (XTH) and expansin, which might contribute to cell wall disassembly and cellular integrity damage. Additionally, higher accumulation of reactive oxygen species (ROS) via decreasing antioxidant metabolites and the activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) also contributed to the cell wall polysaccharides modification. Meanwhile, the gene expression levels of hydroxyproline-rich glycoprotein (HRGP) and germin-like protein (GLP) were inhibited by pathogen infection. Altogether, these findings suggested that cell wall degradation/modification caused by non-enzymatic and enzymatic factors was an important strategy for P. italicum to infect ‘shatangju’ mandarin.

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Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16

Journal of AOAC International ◽

10.5740/jaoacint.18-0180 ◽

2019 ◽

Vol 102 (1) ◽

pp. 196-207 ◽

Cited By ~ 8

Author(s):

Barry V McCleary ◽

N Ames ◽

J Cox ◽

S Iilians ◽

Y Jin ◽

...

Keyword(s):

Dietary Fiber ◽

Collaborative Study ◽

Gravimetric Method ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Plant Materials ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

The Past ◽

Aoac Method

Abstract A method for measurement of total dietary fiber (TDF) has been validated. This method is applicable to plant materials, foods, and food ingredients as consumed, consistent with the 2009 CODEX definition (ALINORM 09/32/REP), and measures insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), comprising SDF that precipitates in the presence of 78% ethanol (SDFP) and SDF that remains soluble in the presence of 78% ethanol (SDFS). The method is an update of AOAC Method 2009.01 and addresses each of the issues identified by analysts in using that method over the past 8 years. A total of 13 laboratories participated in the study, with all laboratories returning valid assay data for most of the 16 test portions (8 blind duplicates) consisting of samples with a range of content of traditional dietary fibers, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 6.90 to 60.37 g/100 g. TDF was calculated as the sum of IDF plus SDFP measured gravimetrically and SDFS measured by HPLC. The repeatability SD ranged from 0.27 to 0.76 g/100 g, and the reproducibility SD ranged from 0.54 to 3.99 g/100 g. The RSDr ranged from 1.22 to 6.52%, and the RSDR ranged from 2.14 to 10.62%.

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Storage Atmospheres Influence Chilling Injury and Chilling Injury-induced Changes in Cell Wall Polysaccharides of Cucumber

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.117.6.930 ◽

1992 ◽

Vol 117 (6) ◽

pp. 930-933 ◽

Cited By ~ 12

Author(s):

M. Darlene Mercer ◽

Doyle A. Smittle

Keyword(s):

Cell Wall ◽

Cucumis Sativus ◽

Chilling Injury ◽

Cell Wall Polysaccharide ◽

Symptom Development ◽

Cell Wall Polysaccharides ◽

Chilling Temperatures ◽

Induced Changes

`Gemini II' cucumber (Cucumis sativus L.) fruits were stored for 2, 4, or 6 days at 5 and 6C in 1989 and for 5 days at SC or 10 days at 3C in 1990. Chilling injury (CI) symptoms were rated after 2 to 4 days at 25C. Cell wall polysaccharide concentrations in the peels and in injured and noninjured portions of the peels were determined only in 1990. High CO2 and low O2 delayed the onset of CI symptoms, but did not prevent symptom development. Chilling injury symptoms increased with longer exposure to chilling temperatures. Solubilization of cell wall polysaccharides was associated with development of CI symptoms. Variations in low methoxyl pectinates accounted for 70% of the variation in CI.

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