Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase

Author:

Šokarda Slavić Marinela1ORCID,Kojić Milan2ORCID,Margetić Aleksandra1,Ristović Marina1ORCID,Pavlović Marija3ORCID,Nikolić Stefan4,Vujčić Zoran5ORCID

Affiliation:

1. University of Belgrade – Institute of Chemistry, Technology and Metallurgy – National Institute of the Republic of Serbia Department of Chemistry Belgrade Republic of Serbia

2. Institute of Virology Vaccines and Sera “Torlak” Belgrade Republic of Serbia

3. University of Belgrade –VINČA Institute of Nuclear Sciences National Institute of the Republic of Serbia Belgrade Republic of Serbia

4. Innovative Centre Faculty of Chemistry University of Belgrade Belgrade Republic of Serbia

5. University of Belgrade – Faculty of Chemistry Department of Biochemistry Belgrade Republic of Serbia

Abstract

SummaryThe combination of β‐oligosaccharides from enzymatically hydrolysed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45 °C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL−1 and 440 U mg−1) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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