LAPSE:2023.24982
Published Article
LAPSE:2023.24982
Fermentation of Ferulated Arabinoxylan Recovered from the Maize Bioethanol Industry
March 28, 2023
Maize by-product from the bioethanol industry (distiller’s dried grains with solubles, DDGS) is a source of ferulated arabinoxylan (AX), which is a health-promoting polysaccharide. In the present study, AX from DDGS was fermented by a representative colonic bacterial mixture (Bifidobacterium longum, Bifidobacterium adolescentis, and Bacteroides ovatus), and the effect of the fermented AX (AX-f) on the proliferation of the cell line Caco-2 was investigated. AX was efficiently metabolized by these bacteria, as evidenced by a decrease in the polysaccharide molecular weight from 209 kDa to < 50 kDa in AX-f, the release of ferulic acid (FA) from polysaccharide chains (1.14 µg/mg AX-f), and the short-chain fatty acids (SCFA) production (277 µmol/50 mg AX). AX-f inhibited the proliferation of Caco-2 cells by 80−40% using concentrations from 125−1000 µg/mL. This dose-dependent inverse effect was attributed to the increased viscosity of the media due to the polysaccharide concentration. The results suggest that the AX-f dose range and the SCFA and free FA production are key determinants of antiproliferative activity. Using the same polysaccharide concentrations, non-fermented AX only inhibited the Caco-2 cells proliferation by 8%. These findings highlight the potential of AX recovered from the maize bioethanol industry as an antiproliferative agent once fermented by colonic bacteria.
Keywords
antiproliferative agent, colon cancer, Fermentation, ferulated arabinoxylan, ferulic acid
Subject
Suggested Citation
Mendez-Encinas MA, Valencia-Rivera DE, Carvajal-Millan E, Astiazaran-Garcia H, Micard V, Rascón-Chu A. Fermentation of Ferulated Arabinoxylan Recovered from the Maize Bioethanol Industry. (2023). LAPSE:2023.24982
Author Affiliations
Mendez-Encinas MA: Research Center for Food and Development, CIAD A.C., Carretera Gustavo E. Astiazaran Rosas No. 46, Hermosillo, Sonora 83304, Mexico [ORCID]
Valencia-Rivera DE: Department of Chemical Biological and Agropecuary Sciences, University of Sonora, Avenida Universidad e Irigoyen, Caborca, Sonora 83621, Mexico [ORCID]
Carvajal-Millan E: Research Center for Food and Development, CIAD A.C., Carretera Gustavo E. Astiazaran Rosas No. 46, Hermosillo, Sonora 83304, Mexico [ORCID]
Astiazaran-Garcia H: Research Center for Food and Development, CIAD A.C., Carretera Gustavo E. Astiazaran Rosas No. 46, Hermosillo, Sonora 83304, Mexico [ORCID]
Micard V: IATE, Institut Agro, CIRAD, INRAE, University Montpellier, 34060 Montpellier, France [ORCID]
Rascón-Chu A: Research Center for Food and Development, CIAD A.C., Carretera Gustavo E. Astiazaran Rosas No. 46, Hermosillo, Sonora 83304, Mexico [ORCID]
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010165
Year
2021
Publication Date
2021-01-18
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr9010165, Publication Type: Journal Article
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LAPSE:2023.24982
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doi:10.3390/pr9010165
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Mar 28, 2023
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