title: Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms.
abstract: Wheat bran, a by-product of the flour industry, is believed to be a raw material for the production of feruloylated oligosaccharides (FOs) because of its high content of conjiont ferulic acid (FA). Studies were carried out to identify edible mushrooms that are able to release FOs from wheat bran. All the six tested mushrooms (Pleurotus ostreatus, Hericium erinaceum, Auricularia auricula, Cordyceps militaris, Agrocybe chaxingu, and Ganoderma lucium) were found to release FOs, and Agrocybe chaxingu had the highest yield, reaching 35.4 µM in wheat bran broth. Enzymes detection showed that these species secreted extracellular enzymes during fermentation, including cellulase and xylanase. Agrocybe chaxingu secreted the significant amount of xylanase (180 mU ml(-1) ), which was responsible for the release of FOs from wheat bran, while Hericium erinaceum secreted FA esterase which could disassemble FOs.
authors.affiliation: Department of Life Science and Technology, Langfang Normal University, Langfang, Hebei, China.
authors.forename: Chunyan
authors.initials: C
authors.lastname: Xie
authors.forename: Zhiyan
authors.initials: Z
authors.lastname: Wu
authors.forename: Hongzhen
authors.initials: H
authors.lastname: Guo
authors.forename: Zhenxin
authors.initials: Z
authors.lastname: Gu
mesh_terms: D000363:Agaricales / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism*; D001203:Ascomycota / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism*; D003373:Coumaric Acids / Q000302:isolation & purification / Q000378:metabolism*; D004043:Dietary Fiber / Q000378:metabolism*; D005285:Fermentation; D006867:Hydrolases / Q000378:metabolism; D009844:Oligosaccharides / Q000302:isolation & purification / Q000378:metabolism*
chemical_list: D003373:Coumaric Acids; D004043:Dietary Fiber; D009844:Oligosaccharides; D006867:Hydrolases
keywords: Edible mushrooms; Feruloylated oligosaccharides (FOs); Submerged fermentation; Wheat bran; Xylanase