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首页> 美国卫生研究院文献>Frontiers in Bioengineering and Biotechnology >Combined in situ Physical and ex-situ Biochemical Approaches to Investigate in vitro Deconstruction of Destarched Wheat Bran by Enzymes Cocktail Used in Animal Nutrition
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Combined in situ Physical and ex-situ Biochemical Approaches to Investigate in vitro Deconstruction of Destarched Wheat Bran by Enzymes Cocktail Used in Animal Nutrition

机译：结合原位物理和异位生化方法研究用于动物营养的酶鸡尾酒对解淀粉小麦皮的体外解构

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Wheat bran is a foodstuff containing more than 40% of non-starch polysaccharides (NSPs) that are hardly digestible by monogastric animals. Therefore, cocktails enriched of hydrolytic enzymes (termed NSPases) are commonly provided as feed additives in animal nutrition. However, how these enzymes cocktails contribute to NSPs deconstruction remains largely unknown. This question was addressed by employing an original methodology that makes use of a multi-instrumented bioreactor that allows to dynamically monitor enzymes in action and to extract in-situ physical and ex-situ biochemical data from this monitoring. We report here that the deconstruction of destarched wheat bran by an industrial enzymes cocktail termed Rovabio® was entailed by two concurrent events: a particles fragmentation that caused in <2 h a 70% drop of the suspension viscosity and a solubilization that released <30 % of the wheat bran NSPs. Upon longer exposure, the fragmentation of particles continued at a very slow rate without any further solubilization. Contrary to this cocktail, xylanase C alone caused a moderate 25% drop of viscosity and a very weak fragmentation. However, the amount of xylose and arabinose from solubilized sugars after 6 h treatment with this enzyme was similar to that obtained after 2 h with Rovabio®. Altogether, this multi-scale analysis supported the synergistic action of enzymes mixture to readily solubilize complex polysaccharides, and revealed that in spite of the richness and diversity of hydrolytic enzymes in the cocktail, the deconstruction of NSPs in wheat bran was largely incomplete.
机译：麦麸是一种食品，其中含有40％以上的非淀粉多糖（NSP），单胃动物很难消化。因此，通常在动物营养中提供富含水解酶的混合物（称为NSPase）作为饲料添加剂。但是，这些酶混合物如何促进NSP的解构仍然是未知的。通过采用一种原始方法论解决了这个问题，该方法利用了一种多仪器生物反应器，该反应器可以动态监测酶的作用并从该监测中提取原位物理和非原位生化数据。我们在这里报告说，被称为Rovabio®的工业酶混合物对解淀粉的麦麸的解构是由两个同时发生的事件引起的：颗粒破碎导致悬浮液粘度下降<2 ha降低70％，而增溶作用释放的<30％麦麸NSP。长时间暴露后，颗粒的碎裂以非常缓慢的速度继续，没有任何进一步的溶解。与该混合物相反，单独的木聚糖酶C引起中等25％的粘度下降和非常弱的断裂。但是，用该酶处理6小时后，来自溶解的糖的木糖和阿拉伯糖的量与2小时后获得的量相似。总而言之，这种多尺度分析支持了酶混合物易于溶解复杂多糖的协同作用，并揭示了尽管鸡尾酒中水解酶的丰富性和多样性，但麦麸中NSP的解构仍不完全。

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