Acta Alimentaria
Volume/Issue:
Volume 53: Issue 2
Mechanochemical depolymerisation, chemical structure, and in vitro prebiotic potential of glucans derived from microcrystalline cellulose
Authors:
W.L. Yang Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Y. Yu Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Y.R. Sun Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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R.X. Ge Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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J.W. Yin Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Y.B. Dong Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Y.Y. Yang Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Y.H. Xu School of Ecology and Nature Conservation, Beijing Forestry University, Beijing 100083, China

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Q. Li Department of Chemical Engineering, Key Lab of Industrial Biocatalysis, Tsinghua University, Beijing 100084, China

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W.M. Du Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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https://orcid.org/0000-0002-0560-4685
Pages:
247–256
Online Publication Date:
05 Jun 2024
Publication Date:
12 Jun 2024
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2024.00023
Keywords:
microcrystalline cellulose; diluted acid impregnation and ball-milling; glucans; in vitro prebiotic assessment
Restricted access

Abstract

Conversion of economic microcrystalline cellulose (MCC) into high value-added prebiotic glucans, is not only stimulates utilisation of renewable lignocellulosic biomass, but also provides cheap prebiotics to reduce high incidence of obesity and metabolic syndrome. Herein, glucans (C0.25–C0.50–C1.00) from MCC were prepared by pre-impregnation with dilute sulphuric acid (0.25–0.50–1.00%) and ball-milling treatment for 1 h. NMR spectroscopy and gel-permeation chromatography of the glucan products showed a significant reduction in the degree of polymerisation (DP) and molecular weights (Mw). All prepared glucans improved gut stress evaluated by in vitro digestion and fermentation (young and aging mouse faecal inocula). C1.00 with lower DP and Mw showed better water solubility, earlier peak, and exhibited increased 1-diphenyl-2-picrylhydrazyl activity, higher ratios of Lactobacillus to Escherichia coli, and a higher level of short chain fatty acids better than C0.25 and C0.50 treatment (P < 0.05). Better prebiotic effects were observed in aging mice than in young mice. The highest ratio of Lactobacillus to E. coli was a 2.13-fold increase for aging mice compared to a 1.79-fold increase for young mice, relative to the initial value after C1.00 treatment. The study provides a novel pathway and a new resource for producing glucan.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
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Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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