Anaerobic cellulolytic bacteria organize a comprehensive range of cellulases and hemicellulases in high molecular weight multienzyme complexes termed cellulosomes. Integration of cellulosomal components occurs via highly ordered protein-protein interactions between cohesins and dockerins. This paper reports the production of mini-cellulosomes containing one (GH16-1C) or three (GH16-3C) copies of Clostridium thermocellum glucanase 16A (CtGlc16A). Barley β-1,3-1,4-glucans are known to be antinutritive for monogastric animals, particularly for poultry. GH16-1C and GH16-3C were used to supplement barley-based diets for broilers. The data revealed that the two mini-cellulosomes effectively improved the nutritive value of barley-based diets for broilers. Analysis of mini-cellulosome molecular integrity revealed that linker sequences separating protein domains in scaffoldins and cellulosomal catalytic units are highly susceptible to proteolytic attack in vivo. The data suggest that linker protection could result in further improvements in enzyme efficacy to improve the nutritive value of barley-based diets for monogastric animals.
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http://dx.doi.org/10.1021/jf502157y | DOI Listing |
Ultrason Sonochem
January 2025
School of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address:
This research aimed to evaluate the effect of triple-frequency ultrasound treatment (TFUT), germination (GE), and traditional soaking (TS) methods on the nutritional and techno-functional properties of two different barley varieties, including ZQ2000 and XMLY22. Both ZQ2000 and XMLY22 varieties exhibited the highest total phenolic content (TPC) with 840.73 ± 23.
View Article and Find Full Text PDFPoult Sci
December 2024
Department of Animal and Poultry Nutrition, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
An experiment was conducted to evaluate the nutritive value of processed barley grains and their influence upon growth performance, gut function, and the occurrence of ascites syndrome in broiler chickens. Day-old broilers (n=504) were randomly assigned to six treatments (3 levels of grain processing × 2 levels of enzyme supplementation). Results showed that chicks fed with germinated barley significantly gained more weight compared to unprocessed barley in all feeding stages (P = 0.
View Article and Find Full Text PDFJ Dairy Res
October 2024
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway.
This research paper addresses the hypothesis that substituting soybean meal with locally produced yeast protein from in barley-based concentrates for Norwegian Red (NR) dairy cows does not have adverse effects on milk fatty acid (FA) composition, rumen microbiota and sensory quality of milk. As soybeans also represent valuable protein sources for human consumption, alternative protein sources need to be investigated for animal feed. A total of 48 NR dairy cows were allocated into three feeding treatments, with the same basal diet of grass silage, but different concentrates.
View Article and Find Full Text PDFPlant Physiol Biochem
November 2024
Crops Genetic and Biotechnology, AU Flakkebjerg, Department of Agroecology, Aarhus University, Slagelse, Denmark.
Barley, a vital cereal crop worldwide, is hindered by hordeins, gluten proteins triggering adverse reactions in those with celiac disease (CeD) and non-celiac gluten sensitivity (NCGS). Recent barley breeding advancements focus on creating varieties with reduced hordein content. Researchers have developed ultra-low gluten barley mutants via targeted genetic modifications, showing significantly decreased hordein levels, potentially safe for CeD and NCGS individuals.
View Article and Find Full Text PDFFood Chem Toxicol
November 2024
Norwegian Coeliac Disease Research Centre, Institute of Clinical Medicine, University of Oslo, Norway and Department of Immunology, Oslo, University Hospital - Rikshospitalet, Oslo, Norway.
Recent reports have highlighted that beer labelled "gluten-free", crafted with enzymatic treatments to remove gluten, may contain polypeptides that could be immunotoxic to individuals with coeliac disease. As strict adherence to a gluten-free diet is the only way to manage this condition, accurate labelling is crucial to those with coeliac disease. This paper aims to discuss the presence, levels and immunogenicity of gluten peptides found in gluten-reduced barley beers.
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