Pectin is a complex plant heteropolysaccharide whose structure and function differ depending on its source. In animal feed, breaking down pectin is essential, as its presence increases feed viscosity and reduces nutrient absorption. Soybean meal, a protein-rich poultry feed ingredient, contains significant amounts of pectin, the structure of which remains unclear. Consequently, the enzyme activities required to degrade soybean meal pectin and how they interact are still open questions. In this study, we produced 15 recombinant fungal carbohydrate-active enzymes (CAZymes) identified from fungal secretomes acting on pectin. After observing that these enzymes were not active on soybean meal pectin when used alone, we developed a semi-miniaturized method to evaluate their effect as multi-activity cocktails. We designed and tested 12 enzyme pools, containing up to 15 different CAZymes, using several hydrolysis markers. Thanks to our multiactivity enzymatic approach combined with a Pearson correlation matrix, we identified 10 fungal CAZymes efficient on soybean meal pectin, 9 of which originate from Talaromyces versatilis. Based on enzyme specificity and linkage analysis, we propose a structural model for soybean meal pectin. Our findings underscore the importance of combining CAZymes to improve the degradation of agricultural co-products.
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http://dx.doi.org/10.1038/s41598-024-83289-4 | DOI Listing |
Sci Rep
January 2025
BBF, Biodiversité et Biotechnologie Fongiques, INRAE, Aix-Marseille Univ, Marseille, France.
Meat Sci
January 2025
Institute of Animal Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, Ningxia, China.
Thirty male Hu lambs (38.95 ± 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on Hu lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity.
View Article and Find Full Text PDFLett Appl Microbiol
January 2025
Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, China.
Bongkrekic acid (BA) toxin, produced by Burkholderia gladioli pathovar cocovenenans bacteria, has been implicated in foodborne illness outbreaks. BA poisoning is associated with rice noodle consumption; hence, this study investigated B. cocovenenans growth and BA production in wet rice noodles comprising varying starch ratios, starch types, rice nutrients, and saccharides.
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January 2025
CBIOS-Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal.
Brewers' spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties.
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January 2025
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.
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