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This study examined the effects of adding different types of arabinoxylans (AXs) to wheat flour with varying gluten strengths on flour quality and noodle‐making performance, with the aim of utilizing AXs as health‐enhanced ingredients. Three flours (Goso, Hojoong, and Joongmo) with low, medium, and high gluten strengths were used, along with two water‐extractable AXs (E1 and E2) and one water‐unextractable AX (U) with diverse molecular weights and viscosities. The addition of 2% AXs increased the water and sucrose solvent retention capacity values and decreased the gluten performance index values for all flours, with a notable effect on Goso flour by U. The dough development time was prolonged in all flours, necessitating more water for development. The sodium dodecyl sulfate sedimentation volume increased with the addition of AXs, especially with E2 and U. Pasting properties remained unaffected, suggesting a minimal impact on starch‐related properties. However, noodles made with E2 and U showed deteriorated quality in terms of fresh noodle texture, weight gain, cooking water turbidity, and cooked noodle texture, in contrast to noodles made with E1 alone. Additionally, adjusting the water amount when adding U altered the textural properties, approaching that of noodles without added AXs. Overall, the impact of AXs on flour and noodle quality varied depending on their molecular weights, viscosities, and the gluten strength of the flour. Additionally, AXs could be successfully utilized by adjusting the water amount for the production of health‐enhancing noodles. Practical Application: Arabinoxylans, as health‐promoting ingredients, can be utilized in noodle production by optimizing the water amount and mixing time. [ABSTRACT FROM AUTHOR]

Summary: Bighead carp has the largest production amount among freshwater fish in China, but its physicochemical properties change rapidly with the denaturation of their myofibril protein (MP). The protein–polysaccharide complexes have shown interesting physicochemical properties as stabilisers and emulsifiers. In this study, arabinoxylans (AXs) were prepared and mixed with bighead carp MP to form a composite gel. The effect of AXs on the thermal stability, emulsification and emulsion stability of the composite gel was investigated. The results showed that fraction precipitated by 60% ethanol (F60) and by 90% (F90) improved the denaturation temperature of bighead carp MP from 65.99 °C to 67.39 °C and 68.22 °C, respectively. The emulsifying capacity of F60 (0.54 m2 g−1) was similar to that of sucrose (0.52 m2 g−1). The effect of F90 on the emulsion stability of bighead carp MP was better than that of F60. The elasticity of bighead carp MP was improved by F60 and F90. The hydroxyl group interactions, hydrophobic interactions and electrostatic forces exist between the macromolecules. AXs of fresh maize bran could prevent protein denaturation and improve the emulsion capacity and gel properties of bighead carp MP. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Arabinoxylan is commonly used as a hydrocolloid in frozen dough to improve the texture and the sensory qualities of the products. The effects of vinegar residue arabinoxylan (VRAX) on the secondary structures and microstructures of gluten proteins during freeze–thaw storage were studied, and the underlying mechanism governing these effects was clarified.The results revealed that VRAX improved the textural properties of gluten proteins, but had a negative impact on their viscoelasticity. Additionally, the addition of VRAX increased the number of disulfide bonds and also improved the freezing tolerance of the gluten proteins. It was found that the enthalpy of the gluten proteins decreased by 19.78% following VRAX addition. As a result of the use of VRAX, the freezing procedure resulted in reduced formation of ice crystals, protecting the gluten network structure and preserving the dough's elasticity. The network structure of gluten proteins after VRAX treatment was more ordered and integrated relative to that of frozen blank control gluten proteins.Overall, the freeze–thaw stability of the gluten proteins was enhanced by VRAX. These results suggest that VRAX has potential as an effective cryoprotectant in frozen dough. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Seed water imbibition is critical to seedling establishment in tropical forests. The seeds of the neotropical tree Hymenaea courbaril have no oil reserves and have been used as a model to study storage cell wall polysaccharide (xyloglucan – XyG) mobilization.We studied pathways of water imbibition in Hymenaea seeds. To understand seed features, we performed carbohydrate analysis and scanning electron microscopy. We found that the seed coat comprises a palisade of lignified cells, below which are several cell layers with cell walls rich in pectin. The cotyledons are composed mainly of storage XyG. From a single point of scarification on the seed surface, we followed water imbibition pathways in the entire seed using fluorescent dye and NMRi spectroscopy. We constructed composites of cellulose with Hymenaea pectin or XyG. In vitro experiments demonstrated cell wall polymer capacity to imbibe water, with XyG imbibition much slower than the pectin‐rich layer of the seed coat.We found that water rapidly crosses the lignified layer and reaches the pectin‐rich palisade layer so that water rapidly surrounds the whole seed. Water travels very slowly in cotyledons (most of the seed mass) because it is imbibed in the XyG‐rich storage walls. However, there are channels among the cotyledon cells through which water travels rapidly, so the primary cell walls containing pectins will retain water around each storage cell.The different seed tissue dynamic interactions between water and wall polysaccharides (pectins and XyG) are essential to determining water distribution and preparing the seed for germination. [ABSTRACT FROM AUTHOR]

This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour. [ABSTRACT FROM AUTHOR]

Arabinoxylan (AX) and resistant starch (RS) are essential components of dietary fiber, that affect the nutritional value, health benefits, and end-use quality of wheat. Fully understanding their genetic basis is crucial for enhancing wheat quality through marker-assisted selection or other means. In this study, a genome-wide association study of AX-related traits i.e., total-arabinoxylan (TAX), water-extractable arabinoxylan (WEAX), and water un-extractable arabinoxylan (WUAX) of whole wheat flour (WWF) and refined wheat flour (RWF), as well as RS content was conducted using 205 elite wheat varieties (lines) with a composite map (24,355 SNPs) constructed with 90 K single nucleotide polymorphism (SNP) arrays. The broad-sense heritability (H2) of RS was 48.50%, whereas that of AX-related traits ranged from 55.66 to 77.23%. A total of 115 loci for RS and AX related traits, comprising 322 marker-trait associations (MTAs), were identified on all 21 chromosomes across four environments, explaining 5.52–12.40% of the phenotypic variance. Among them, 19 stable loci were significant in two or more environments, including one for RWF-TAX, six for RWF-WEAX, four for RWF-WUAX, three for WWF-TAX, two for WWF-WUAX, and three for RS. Furthermore, 17 co-located chromosomal regions related to the measured traits were stably detected in multiple environments. These findings may be used for further research and to improve wheat quality in wheat breeding programs. [ABSTRACT FROM AUTHOR]

Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance, coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides (AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.

The food industry is faced with a significant challenge in maintaining the viability and stability of probiotics during processing and in model food. Encapsulation technology offers a promising solution to this issue. This study was aimed to investigate the effect of Sodium Alginate (SA) and arabinoxylan (AX) composite encapsulation on the viability & stability of Lactobacillus rhamnosus GG. The AX was extracted from maize and characterized, and then the SA-AX composite was used to encapsulate the probiotics. The resulting microbeads were analyzed for their morphological, molecular, and physicochemical properties. The MAX-SA microbeads demonstrated the highest efficiency at 97.9 ± 0.6%, followed by MAX at 95 ± 1.5% and SA at 92 ± 1.4%. The FTIR spectra revealed specific functional groups in the samples. The MAX-SA and MSA matrices had a dispersed structure, while the MAX matrix had a smooth microstructure. The microcapsules had an average size ranging from 718 ± 2 mm to 734 ± 2 mm. The viability of the encapsulated probiotics was assessed under storage conditions, simulated gastrointestinal conditions, and model food. Encapsulated probiotics showed higher viability than free probiotics in simulated gastrointestinal conditions, and pineapple juice fortified with encapsulated probiotics showed a higher probiotic count. Overall, the study found that MAX-SA was the most effective in maintaining probiotic viability under stressed conditions.

The food industry is faced with a significant challenge in maintaining the viability and stability of probiotics during processing and in model food. Encapsulation technology offers a promising solution to this issue. This study was aimed to investigate the effect of Sodium Alginate (SA) and arabinoxylan (AX) composite encapsulation on the viability & stability of Lactobacillus rhamnosus GG. The AX was extracted from maize and characterized, and then the SA-AX composite was used to encapsulate the probiotics. The resulting microbeads were analyzed for their morphological, molecular, and physicochemical properties. The MAX-SA microbeads demonstrated the highest efficiency at 97.9 ± 0.6%, followed by MAX at 95 ± 1.5% and SA at 92 ± 1.4%. The FTIR spectra revealed specific functional groups in the samples. The MAX-SA and MSA matrices had a dispersed structure, while the MAX matrix had a smooth microstructure. The microcapsules had an average size ranging from 718 ± 2 mm to 734 ± 2 mm. The viability of the encapsulated probiotics was assessed under storage conditions, simulated gastrointestinal conditions, and model food. Encapsulated probiotics showed higher viability than free probiotics in simulated gastrointestinal conditions, and pineapple juice fortified with encapsulated probiotics showed a higher probiotic count. Overall, the study found that MAX-SA was the most effective in maintaining probiotic viability under stressed conditions. [ABSTRACT FROM AUTHOR]

In this study, the effect of a mixed coating of the cereal cell wall polysaccharides arabinoxylan (AX), (1,3;1,4)-β-D-glucan (BG) and α-cellulose on the reactive oxygen species (ROS) metabolism system of postharvest apricot fruits and its action mechanism were investigated. The results showed that the coating could effectively inhibit the increase of malondialdehyde (MDA) and ROS contents. The contents of MDA, H2O2, and O2– in the control group were 37.50%, 33.33%, and 57.14% higher than those in the ABF-C8 treatment group (8 g/100 mL α-cellulose), respectively. In addition, the coating treatment maintained the antioxidant capacity and antioxidant enzyme activity of apricot fruits, and its ascorbic acid and total phenol contents were 73.33% and 8.40% higher than those in the control group, respectively. The polysaccharide coating could effectively retard the generation and accumulation of ROS during apricot fruit respiration, thereby preserving the integrity of the cell membrane. At the same time, the coating was able to form a barrier against gas and water between the fruit and the external environment, maintaining the activity of ROS scavenging enzymes as well as the antioxidant capacity, thus prolonging the storage period of apricot fruits after harvest.

Abstract Bifidobacterium adolescentis gene BAD_1527 has previously been suggested to code for a β-xylosidase (Kobayashi et al., Mar Drugs 18:174, 2020). Our detailed investigation of the substrate specificity of the GH43_22 protein using a wide spectrum of natural and artificial substrates showed that the enzyme hydrolyzed neither linear xylooligosaccharides nor glucuronoxylan. Xylose was released only from the artificial 4-nitrophenyl β-D-xylopyranoside (1.58 mU/mg). The corresponding α-L-arabinofuranoside was by three orders of magnitude better substrate (2.17 U/mg). Arabinose was the only monosaccharide liberated from arabinoxylan and α-1,3- or α-1,2-singly arabinosylated xylooligosaccharides. Moreover, the enzyme efficiently debranched sugar beet arabinan and singly arabinosylated α-1,5-L-arabinooligosaccharides, although short linear α-1,5-L-arabinooligosaccharides were also slowly degraded. On the other hand, debranched arabinan, arabinogalactan as well as 2,3-doubly arabinosylated main chain residues of arabinan and arabinoxylan did not serve as substrates. Thus, the enzyme encoded by the BAD_1527 gene is a typical α-L-arabinofuranosidase of AXH-m specificity.

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Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine the influence of rye arabinoxylans differing in molar mass on the properties of rye bread baked using the postponed baking method. The breads were baked from rye flour types 720 and 1150, without and with a 1% share of unmodified or cross-linked rye arabinoxylans (AXs). The molar mass of the unmodified AXs was 432,160 g/mol, while that of the AXs after cross-linking was 1,158,980 g/mol. The results of this study show that the 1% share of AXs significantly increased the water addition to both types of rye flour and dough yield, and this increase was proportional to the molar mass of the AXs used. It is shown that a 1% share of both AX preparations positively increased the volume and crumb moisture of bread baked by the postponed baking method. Cross-linked AXs proved to be particularly effective in increasing the volume and bread crumb moisture. Both AX preparations had a positive effect on reducing the bread crumb hardness of rye breads baked by the postponed baking method. [ABSTRACT FROM AUTHOR]

BACKGROUND: The objective of this investigation was to examine the impact of enzymatic hydrolysis of arabinoxylan (AX) on frozen dough quality under subfreezing conditions. The dough was subjected to freezing at −40 °C for 2 h and then stored at −9, −12, and −18 °C for 15 days. The water loss, freezable water content, water migration, and microstructure of the dough were measured. RESULTS: The dough containing 0.8% cellulase enzymatically hydrolyzed AX (CAX) required the shortest duration when traversing the maximum ice‐crystal formation zone (6.5 min). The dough with xylanase enzymatically hydrolyzed AX (XAX) demonstrated a faster freezing rate than the dough with CAX. The inclusion of both XAX and CAX in the dough resulted in the lowest freezable water loss and reduced freezable water content and free‐water content levels, whereas the inclusion of xylanase‐cellulase combined with enzymatically hydrolyzed AX resulted in higher free‐water content levels. The textural properties of the subfreezing temperature dough were not significantly different from the dough stored at −18 °C and sometimes even approached or surpassed the quality observed in the control group rather than the dough stored at −18 °C. In addition, the gluten network structure remains well preserved in XAX‐ and CAX‐containing doughs with minimal starch damage. CONCLUSION: The enzymatic hydrolysis of AX from wheat bran can be used as a useful additive to improve the quality of frozen dough. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The increasing number of uncharacterized proteins in the CAZy database highlights the importance of their functional characterization. Therefore, the substrate and positional specificity of 34 α-L-arabinofuranosidases classified into GH43, GH51, and GH62 families was determined on arabinoxylan, arabinan, and derived oligosaccharides (many enzyme–substrate combinations were examined for the first time) covering all possible kinds of arabinofuranosyl branches using TLC. Arabinoxylan was efficiently debranched by the majority of the tested proteins. Most of them showed AXH-m specificity, acting on 2- or 3-monoarabinosylated substrates, while AXH-d3 specificity (liberation of 3-linked arabinose solely from 2,3 doubly decorated substrates) was found mainly in the subfamily GH43_10, harbouring enzymes of both types. Several GH51 enzymes, however, released arabinose also from a xylooligosaccharide doubly arabinosylated at the non-reducing end. The AXH-m and AXH-d3 specificities correlated well with the dearabinosylation of arabinan and arabinooligosaccharides, which were debranched by all GH51 representatives and some GH43 and GH62 members. The GH51 and GH62 arabinan-debranching enzymes also hydrolyzed debranched arabinan, while within the GH43 family the linear arabinan-degrading ability was found only in the GH43_26 subfamily, comprising specific exo 1,5-α-L-arabinofuranosidases. This study demonstrates a first attempt in the systematic examination of a relationship between CAZy classification and substrate and positional specificities of various α-L-arabinofuranosidases. [ABSTRACT FROM AUTHOR]

Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhydrolyzed AX fractions with low and high ferulic acid content were produced, and their chemical composition and properties were evaluated. These fractions were then incorporated into wheat dough, and farinograph measurements, large and small deformation measurements and dough microstructure were assessed. AX was found to greatly affect both fraction properties and dough quality, and this effect was modulated by hydrolysis of AX. These results demonstrated how especially unhydrolyzed fiber fractions produced stiff doughs with poor extensibility due to weak gluten network, while hydrolyzed fractions maintained a dough quality closer to control. This suggests that hydrolysis can further improve the baking properties of feruloylated wheat bran AX. However, no clear effects from AX feruloylation on dough properties or microstructure could be detected. Based on this study, feruloylation does not appear to affect dough rheology or microstructure, and feruloylated wheat bran arabinoxylan can be used as a bakery ingredient to potentially enhance the nutritional quality of bread. [ABSTRACT FROM AUTHOR]

Bifidobacterium adolescentis gene BAD_1527 has previously been suggested to code for a β-xylosidase (Kobayashi et al., Mar Drugs 18:174, 2020). Our detailed investigation of the substrate specificity of the GH43_22 protein using a wide spectrum of natural and artificial substrates showed that the enzyme hydrolyzed neither linear xylooligosaccharides nor glucuronoxylan. Xylose was released only from the artificial 4-nitrophenyl β-D-xylopyranoside (1.58 mU/mg). The corresponding α-L-arabinofuranoside was by three orders of magnitude better substrate (2.17 U/mg). Arabinose was the only monosaccharide liberated from arabinoxylan and α-1,3- or α-1,2-singly arabinosylated xylooligosaccharides. Moreover, the enzyme efficiently debranched sugar beet arabinan and singly arabinosylated α-1,5-L-arabinooligosaccharides, although short linear α-1,5-L-arabinooligosaccharides were also slowly degraded. On the other hand, debranched arabinan, arabinogalactan as well as 2,3-doubly arabinosylated main chain residues of arabinan and arabinoxylan did not serve as substrates. Thus, the enzyme encoded by the BAD_1527 gene is a typical α-L-arabinofuranosidase of AXH-m specificity. Key points: BAD_1527 gene encodes a protein releasing xylose from NPX, but not natural substrates L-Arabinose is released from natural substrates, similarly to other GH43_22 members The enzyme debranches arabinoxylan, branched arabinan and derived oligosaccharides [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Arabinoxylan is a major polysaccharide found in barley and wheat. As this polysaccharide has been reported to be involved in wort viscosity and filterability, as well as β-glucan, it has become increasingly important in beer brewing in recent years, despite the limited availability of a measurement methodology for arabinoxylan. In this study, we developed a simple method for determining arabinoxylan content in wort and beer products using a commercially available xylose determination kit. The results show a relationship between arabinoxylan and the viscosity of wort and beer products. These results were consistent with previous reports, suggesting that this simple method can be used to observe the behavior of arabinoxylan during malting and brewing. [ABSTRACT FROM AUTHOR]

Hemicellulose is one of the most important natural polysaccharides in nature. Hemicellulose from different sources varies in chemical composition and structure, which in turn affects the modification effects and industrial applications. Grain and oil by-products (GOBPs) are important raw materials for hemicellulose. This article reviews the modification methods of hemicellulose in GOBPs. The effects of chemical and physical modification methods on the properties of GOBP hemicellulose biomaterials are evaluated. The potential applications of modified GOBP hemicellulose are discussed, including its use in film production, hydrogel formation, three-dimensional (3D) printing materials, and adsorbents for environmental remediation. The limitations and future recommendations are also proposed to provide theoretical foundations and technical support for the efficient utilization of these by-products. [ABSTRACT FROM AUTHOR]

Non-biodegradable plastic materials pose environmental hazards and contribute to pollution. Arabinoxylan (AX) films have been created for applications in food packaging to replace these materials. The water interaction characteristics of biodegradable AX films were assessed following the extraction of AX from dry-milled corn bran (DCB), wet-milled corn bran (WCB), and dried distiller's grains with solubles (DDGS). Films were prepared with laccase and sorbitol before surface modification with lipase–vinyl acetate. Water solubility of the modified DCB films was significantly reduced (p < 0.05); however, the water solubility of modified WCB films decreased insignificantly (p > 0.05) compared to unmodified films. Water vapor permeability of the modified AX films from WCB and DDGS was significantly reduced (p < 0.05), unlike their unmodified counterparts. The biodegradation rates of the modified WCB AX and DDGS films increased after 63 and 99 days, respectively, compared to the unmodified films. The hydrophilic nature of AX polymers from WCB and DDGS enhances the biodegradability of the films. This study found that the modified WCB AX film was more hydrophobic, and the modified DDGS AX film was more biodegradable than the modified DCB AX film. Overall, surface modifications have potential for improving hydrophobicity of biopolymer films. [ABSTRACT FROM AUTHOR]

Brewers spent grain (BSG) is a valuable source of arabinoxylans with potential beneficial effects on glucose values. This pilot randomised crossover double-blind trial compared the effects of panettone, a sweet baked-product, enriched with BSG-fibre (p-rich) to unenriched panettone (p-standard) on glucose and insulin blood values and appetite scores. Ten healthy volunteers consumed each food in a random order. Blood variables and appetite scores were assessed at fasting and at different intervals after each food consumption. Glucose values were significantly higher after p-standard intake at 90-min (89.9 ± 16.1 vs 74.6 ± 19.4 mg/dL) and 120-min (81.1 ± 9.85 vs 72.1 ± 14.0 mg/dL). The areas-under-the-curve (AUCs) were lower for both glucose (p =.043) and insulin values (p =.036) with p-rich. At 240-min, satiety was higher (p =.006), and desire-to-eat lower (p =.008) with p-rich; desire-to-eat AUC was lower with p-rich too (p =.029). The integration of a small amount of BSG-derived fibre into a sweet food led to improved glycaemic control and appetite regulation. [ABSTRACT FROM AUTHOR]

Dietary fiber supplements are a strategy to close the ‘fiber gap’ and induce targeted modulations of the gut microbiota. However, higher doses of fiber supplements cause gastrointestinal (GI) symptoms that differ among individuals. What determines these inter-individual differences is insufficiently understood. Here we analyzed findings from a six-week randomized controlled trial that evaluated GI symptoms to corn bran arabinoxylan (AX; n = 15) relative to non-fermentable microcrystalline cellulose (MCC; n = 16) at efficacious supplement doses of 25 g/day (females) or 35 g/day (males) in adults with excess weight. Self-reported flatulence, bloating, and stomach aches were evaluated weekly. Bacterial taxa involved in AX fermentation were identified by bioorthogonal non-canonical amino acid tagging. Associations between GI symptoms, fecal microbiota features, and diet history were systematically investigated. AX supplementation increased symptoms during the first three weeks relative to MCC (p

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BACKGROUND: Wheat malt endo‐1,4‐β‐xylanase is a key enzyme for arabinoxylan degradation, but its wheat‐derived arabinoxylan degradation pattern is unclear. RESULTS: Water‐extractable arabinoxylan (WEAX) of 300–750 kDa and 30–100 kDa were the two components with the highest degradation efficiency of wheat malt endo‐1,4‐β‐xylanase, followed by > 1000 kDa WEAX, but 100–300 kDa WEAX showed the lowest degradation efficiency. The main enzymatic products were the 5–30 kDa WEAX, which accounted for 57.57%, 68.15%, and 52.28% of WAXH, WAXM, and WAXL products, respectively. The enzymatic efficiency of wheat malt endo‐1,4‐β‐xylanase was relatively high, and the continuity of enzymatic efficiency was good, especially since the enzymatic reaction was the most intense in 1–3 h. WEAX of > 300 kDa was highly significant and positively correlated with viscosity. In comparison, WEAX of < 30 kDa was highly significant and negatively correlated with viscosity. As the enzymatic degradation proceeded, there were fewer and fewer macromolecular components but more and more small molecule components, and the system viscosity became smaller and smaller. CONCLUSION: In this study, it was found that wheat malt endo‐1,4‐β‐xylanase degraded preferentially 300–750 kDa and 30–100 kDa WEAX, not in the order of substrate size in a sequential enzymatic degradation. Wheat malt endo‐1,4‐β‐xylanase was most efficient within 3 h, primarily generating < 30 kDa WEAX ultimately. The main products were highly significantly negatively correlated with the system viscosity, so that the system viscosity gradually decreased as the enzymatic hydrolysis proceeded. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background and Objectives: Arabinoxylan (AX) has diverse physicochemical properties and biological activities, related to the structural differences caused by various sources and extraction methods. We study the differences in molecular characterization, rheological properties, and prebiotic properties in waxy and sweet corn cobs AX, and water‐extractable and water‐unextractable arabinoxylan (EAX, UAX). Findings: The arabinose to xylose ratios (Ara/Xyl) of waxy corn cobs AX were lower than that of sweet corn cobs AX. Also, the viscosity of all samples increased with increasing concentration and decreasing temperature. In the vitro probiotic fermentation, waxy corn cobs AX was stronger in promoting the growth of probiotics than AX from sweet corn cobs. Probiotics in the AX group were predominantly acetic acid and butyric acid producers, and the waxy corn cobs AX group produced more short‐chain fatty acids than the sweet corn cobs AX group, resulting in a lower pH in the waxy corn cobs AX group. Conclusions: EAX and UAX also showed significant variations in molecular characterization, viscosity, and prebiotic properties. Waxy corn cobs AX had stronger prebiotic activity than sweet corn cobs AX. Significance and Novelty: This experiment provides a theoretical and experimental basis for studying the prebiotic properties of AX, which could guide the application of fresh corn cobs‐derived AX. [ABSTRACT FROM AUTHOR]

Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller's grains with solubles (DDGS) using an acid–alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase–acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase–acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase–acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films. [ABSTRACT FROM AUTHOR]

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Wheat bran (WB) is a well-known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the wholeWB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX frome ach layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated fromWB are highlighted. [ABSTRACT FROM AUTHOR]

The xylanolytic enzymes Clocl_1795 and Clocl_2746 from glycoside hydrolase (GH) family 30 are highly abundant in the hemicellulolytic system of Acetivibrio clariflavus (Hungateiclostridium, Clostridium clariflavum). Clocl_1795 has been shown to be a xylobiohydrolase AcXbh30A releasing xylobiose from the non-reducing end of xylan and xylooligosaccharides. In this work, biochemical characterization of Clocl_2746 is presented. The protein, designated AcXyn30B, shows low sequence similarity to other GH30 members and phylogenetic analysis revealed that AcXyn30B and related proteins form a separate clade that is proposed to be a new subfamily GH30_12. AcXyn30B exhibits similar specific activity on glucuronoxylan, arabinoxylan, and aryl glycosides of linear xylooligosaccharides suggesting that it is a non-specific xylanase. From polymeric substrates, it releases the fragments of degrees of polymerization (DP) 2-6. Hydrolysis of different xylooligosaccharides indicates that AcXyn30B requires at least four occupied catalytic subsites for effective cleavage. The ability of the enzyme to hydrolyze a wide range of substrates is interesting for biotechnological applications. In addition to subfamilies GH30_7, GH30_8, and GH30_10, the newly proposed subfamily GH30_12 further widens the spectrum of GH30 subfamilies containing xylanolytic enzymes. Key points: Bacterial GH30 endoxylanase from A. clariflavus (AcXyn30B) has been characterized AcXyn30B is non-specific xylanase hydrolyzing various xylans and xylooligosaccharides Phylogenetic analysis placed AcXyn30B in a new GH30_12 subfamily [ABSTRACT FROM AUTHOR]

BACKGROUND: Highland hulless barley has garnered attention as a promising economic product and a potential healthy food ingredient. The present study aimed to comprehensively investigate the molecular structure of extractable fibers obtained from a specific highland hulless barley. Water-soluble fiber (WSF) and alkaline-soluble fiber (ASF) were extracted using enzymatic digestion and an alkaline method, respectively. The purified fibers underwent a thorough investigation for their structural characterization. RESULTS: The monosaccharide composition revealed that WSF primarily consisted of glucose (91.7%), whereas ASF was composed of arabinose (54.5%) and xylose (45.5%), indicating the presence of an arabinoxylan molecule with an A/X ratio of 1.2. The refined structural information was further confirmed through methylation, ¹H NMR and Fourier-transform infrared spectroscopy analyses. WSF fiber exclusively exhibited α-anomeric patterns, suggesting it was an α-glucan. It has a low molecular weight of 5 kDa, as determined by gel permeation chromatography. Conversely, ASF was identified as a heavily branched arabinoxylan with 41.55% of '→2,3,4)-Xylp-(1→' linkages. ASF and WSF exhibited notable differences in their morphology, water absorption capabilities and rheological properties. CONCLUSION: Based on these findings, molecular models of WSF and ASF were proposed. The deep characterization of these fiber structures provides valuable insights into their physicochemical and functional properties, thereby unlocking their potential applications in the food industry. [ABSTRACT FROM AUTHOR]

The economically viable and sustainable production of xylo-oligosaccharides (XOS) still challenges researchers. The enzymatic hydrolysis of the hemicellulosic fraction is one of the most investigated methods, since it is a more efficient process, easier to control, and less harmful to the environment, which are the main variables to be investigated. This study evaluated the application of the bamboo culm of Dendrocalamus latiflorus in optimizing xylo-oligosaccharides production by the enzymatic hydrolysis of arabinoxylan extracted from this plant matrix using a low-cost commercial enzyme cocktail. Applying a 2% substrate load, 50 °C temperature, pH 5.0, enzymatic load of 7.5 mg of protein/g of xylan, for only 24 h of hydrolysis were the ideal conditions to obtain a high concentration of short-chain xylo-oligosaccharides, especially xylobiose and xylotriose (oligomers with greater prebiotic effect). The low amount of xylose and the lack of inhibitory compounds such as furfural and hydroxymethylfurfural also indicate the high purity of the XOS obtained (~ 97%) without the need for purification processes that could raise costs and make the process economically unfeasible. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the influence of arabinoxylans of different molar masses on the properties of sourdough wheat bread. The breads were baked using the sourdough method with wheat flour without and with 1% or 2% rye AX with different molar masses, which were unmodified, partially enzymatically hydrolyzed and cross-linked. The addition of all the AX preparations significantly increased the water absorption of the wheat flour. In particular, the addition of the preparation of cross-linked arabinoxylans at an amount of 2% caused the highest increase (by 9.8%) in the addition of water to the wheat flour dough. It was shown that a 2% addition of partially hydrolyzed AXs, with a low molar mass (190,440 g/mol), had the highest influence on increasing (by 23.7%) the volume of the bread and decreasing (by 41%) the crumb hardness of the sourdough bread, determined on the day of baking. The addition of the cross-linked AXs at an amount of 2% had the strongest influence on increasing the moisture content of the crumbs on the day of baking, both in the central (by 2.6%) and peripheral (by 5.1%) parts of the bread compared to the bread without the addition of AXs. The breads with all the AX preparations after the first and third days of storage had a higher crumb moisture content compared to the bread without the AXs. [ABSTRACT FROM AUTHOR]

Arabinoxylans (AXs) are hemicellulosic polysaccharides consisting of a linear backbone of β-1,4-linked xylose residues branched by high content of α-L-arabinofuranosyl (Araf) residues along with other side-chain substituents, and are abundantly found in various agricultural crops especially cereals. The efficient bioconversion of AXs into monosaccharides, oligosaccharides and/or other chemicals depends on the synergism of main-chain enzymes and de-branching enzymes. Exo-α-L-arabinofuranosidases (ABFs) catalyze the hydrolysis of terminal non-reducing α-1,2-, α-1,3- or α-1,5- linked α-L-Araf residues from arabinose-substituted polysaccharides or oligosaccharides. ABFs are critically de-branching enzymes in bioconversion of agricultural biomass, and have received special attention due to their application potentials in biotechnological industries. In recent years, the researches on microbial ABFs have developed quickly in the aspects of the gene mining, properties of novel members, catalytic mechanisms, methodologies, and application technologies. In this review, we systematically summarize the latest advances in microbial ABFs, and discuss the future perspectives of the enzyme research. [ABSTRACT FROM AUTHOR]

This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour.

Xylanases are of significant interest for biomass conversion technologies. Here, we investigated the allosteric regulation of xylan hydrolysis by the Bacillus subtilis GH11 endoxylanase. Molecular dynamics simulations (MDS) in the presence of xylobiose identified binding to the active site and two potential secondary binding sites (SBS) around surface residues Asn54 and Asn151. Arabinoxylan titration experiments with single cysteine mutants N54C and N151C labeled with the thiol‐reactive fluorophore acrylodan or the ESR spin‐label MTSSL validated the MDS results. Ligand binding at the SBS around Asn54 confirms previous reports, and analysis of the second SBS around N151C discovered in the present study includes residues Val98/Ala192/Ser155/His156. Understanding the regulation of xylanases contributes to efforts for industrial decarbonization and to establishing a sustainable energy matrix. [ABSTRACT FROM AUTHOR]

Polysaccharides are a class of natural biopolymers that have attracted significant attention due to their unique properties, which make them attractive for use in a wide range of applications. These biopolymers have an important role in our daily life, and designing biomaterials for biomedical applications requires careful consideration of factors such as biocompatibility, biodegradability, renewability, affordability, and availability, all of which can be achieved with polysaccharides. This review paper focuses on the use of polysaccharides in biomedical applications and provides an in‐depth analysis of the potential applications of arabinoxylan, a type of hemicellulose, in various fields, including drug delivery, infection control, tissue engineering, wound healing, and others. Arabinoxylan, which is derived from plants, is the most abundant and important class of hemicellulose and has a diverse role as a catalyst due to its biodegradability, biocompatibility, and renewable nature. Polysaccharide‐based biopolymers have applications in tissue engineering, wound covers, drug delivery systems, food preservation, and biocomposite films, making them an emerging excipient in pharmaceutical research. This review paper highlights the potential of polysaccharide‐based biopolymers in biomedical science and suggests that continued research and development will lead to broader and more innovative applications in the field. The use of polysaccharide‐based biopolymers has the potential to significantly advance healthcare and improve patient outcomes. [ABSTRACT FROM AUTHOR]

Cisplatin is a versatile drug used to treat various types of cancer, but it is associated with high toxicity and resistance problems. Several approaches, including nanotechnology, have been adopted to minimize the toxic effects and to overcome the resistance of cisplatin. Most of the nanoformulations involve the use of synthetic or semisynthetic polymers as drug carriers. In this study arabinoxylan nanoparticles have been investigated as drug reservoirs for intestinal drug delivery. The drug-loaded arabinoxylan nanoparticles (size: ∼1.8 nm, polydispersity index: 0.3 ± 0.04) were prepared and nanoformulation was characterized by various analytical techniques. The nanoformulation was found to be stable (zeta potential: 31.6 ± 1.1 mV). An in vitro cytotoxicity against HepG2 and HEK 293 cell lines was studied. The cell viability analysis showed greater efficacy than the standard cisplatin (IC50: cisplatin 2.4, arabinoxylan nanoformulation 1.3 μg mL−1). The expression profile of carcinogenic markers revealed a six-fold upregulation of MLKL and 0.9-fold down regulation of KRAS, suggesting the activation of the necroptotic pathway by the drug-loaded nanoparticles. The nanoformulation exhibited a sustained release of cisplatin with a cumulative release of ∼40 % (at pH 7.4) and ∼30 % (at pH 5.5) over a period of 12 h with very low initial burst. The study suggests that the use of the new nanoformulation can significantly reduce the required dose of cisplatin without compromising efficacy and more efficient release at basic pH.

In this study, two common cereal polysaccharides, arabinoxylan (HBAX) and β-glucan (HBBG), were prepared from the bran and endosperm of highland barley, respectively. The inhibitory effects, modes and types of the two polysaccharides on pancreatic α-amylase and their interactions with the enzyme were investigated by enzymatic kinetics and fluorescence quenching analysis. The results showed that both HBAX and HBBG effectively inhibited the activity of pancreatic α-amylase, the former being significantly more effective. Their inhibitory effects were both reversible, but their inhibitory types were different. HBAX presented mixed competitive and non-competitive inhibition, indicating that it not only can bind to the active sites of the enzyme, but also can form an enzyme-starch-inhibitor complex to block the enzymatic reaction. HBBG exhibited a mixed type of anti-competitive and non-competitive inhibition, suggesting that HBBG could only bind to the inactive sites of the enzyme to form an enzyme-starch-inhibitor complex. The fluorescence quenching results revealed that both HBAX and HBBG could interact with pancreatic α-amylase and quench its endogenous fluorescence statically. However, HBAX showed significantly higher affinity to the enzyme than HBBG, and could affect the polarity of the internal hydrophobic environment of pancreatic α-amylase, and in turn affect its microstructure. In conclusion, the differences in the inhibitory effects of HBAX and HBBG on the activity of pancreatic α-amylase might be related to their different inhibitory types and affinities to the enzyme. This study will provide a theoretical basis for the application of highland barley polysaccharides in the regulation of starch digestion and in low glycemic index foods.

To utilize wheat bran by-products in high value, wheat bran raw materials were pretreated with ultrafine grinding (for 0, 10, 20, and 30 min) and wheat bran polysaccharide was obtained by water extraction and alkali extraction. The effects of ultrafine grinding pretreatment on the physicochemical properties of wheat bran polysaccharides were analyzed based on yield, chemical composition (arabinoxylan, total sugar, protein, and ferulic acid), infrared spectrum, monosaccharide composition, potential, particle size, solubility, and microstructure. The results showed that the yield of alkali-extracted and water-extracted wheat bran polysaccharide increased from 6.6% and 1.34% to 15.03% and 6.28%, respectively. The content of arabxylan (AX) obtained by alkali extraction and water extraction increased from 53.13% and 33.32% to 73.35% and 37.52%, respectively. The particle size of alkali-extracted and water-extracted wheat bran polysaccharide decreased from 308.47 and 919.23 nm to 203.8 and 168.03 nm, respectively. The results from infrared spectroscopy and monosaccharide composition analysis showed that the ultrafine grinding pretreatment had little effect on the structure of the functional group of polysaccharide extracted from wheat bran by alkali and water extraction. However, the pretreatment could destroy the ordered structure of the wheat bran polysaccharide. The total content and proportion of arabinose and xylose, which were the main components of wheat bran polysaccharide, increased significantly after ultrafine grinding (P

Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine the influence of rye arabinoxylans differing in molar mass on the properties of rye bread baked using the postponed baking method. The breads were baked from rye flour types 720 and 1150, without and with a 1% share of unmodified or cross-linked rye arabinoxylans (AXs). The molar mass of the unmodified AXs was 432,160 g/mol, while that of the AXs after cross-linking was 1,158,980 g/mol. The results of this study show that the 1% share of AXs significantly increased the water addition to both types of rye flour and dough yield, and this increase was proportional to the molar mass of the AXs used. It is shown that a 1% share of both AX preparations positively increased the volume and crumb moisture of bread baked by the postponed baking method. Cross-linked AXs proved to be particularly effective in increasing the volume and bread crumb moisture. Both AX preparations had a positive effect on reducing the bread crumb hardness of rye breads baked by the postponed baking method.

Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhydrolyzed AX fractions with low and high ferulic acid content were produced, and their chemical composition and properties were evaluated. These fractions were then incorporated into wheat dough, and farinograph measurements, large and small deformation measurements and dough microstructure were assessed. AX was found to greatly affect both fraction properties and dough quality, and this effect was modulated by hydrolysis of AX. These results demonstrated how especially unhydrolyzed fiber fractions produced stiff doughs with poor extensibility due to weak gluten network, while hydrolyzed fractions maintained a dough quality closer to control. This suggests that hydrolysis can further improve the baking properties of feruloylated wheat bran AX. However, no clear effects from AX feruloylation on dough properties or microstructure could be detected. Based on this study, feruloylation does not appear to affect dough rheology or microstructure, and feruloylated wheat bran arabinoxylan can be used as a bakery ingredient to potentially enhance the nutritional quality of bread.

Non-biodegradable plastic materials pose environmental hazards and contribute to pollution. Arabinoxylan (AX) films have been created for applications in food packaging to replace these materials. The water interaction characteristics of biodegradable AX films were assessed following the extraction of AX from dry-milled corn bran (DCB), wet-milled corn bran (WCB), and dried distiller’s grains with solubles (DDGS). Films were prepared with laccase and sorbitol before surface modification with lipase–vinyl acetate. Water solubility of the modified DCB films was significantly reduced (p < 0.05); however, the water solubility of modified WCB films decreased insignificantly (p > 0.05) compared to unmodified films. Water vapor permeability of the modified AX films from WCB and DDGS was significantly reduced (p < 0.05), unlike their unmodified counterparts. The biodegradation rates of the modified WCB AX and DDGS films increased after 63 and 99 days, respectively, compared to the unmodified films. The hydrophilic nature of AX polymers from WCB and DDGS enhances the biodegradability of the films. This study found that the modified WCB AX film was more hydrophobic, and the modified DDGS AX film was more biodegradable than the modified DCB AX film. Overall, surface modifications have potential for improving hydrophobicity of biopolymer films.

Arabinoxylans have been identified for a wide range of purported health-promoting applications, primarily attributed to its immunomodulatory effects. Previously, we have reported the ability of arabinoxylans to induce non-specific memory in innate immune cells, commonly referred to as “trained innate immunity”. In the present study, we investigated the effect of particle size on innate immune training and resilience in primary human macrophages as well as in a more physiologically relevant macrophage-intestinal epithelial cell co-culture model. We demonstrated that smaller (>45 & 90 μm) particle size fractions of rice bran-derived arabinoxylan preparations have a higher enhancing effect on training and resilience in both models. Smaller particle size fractions elevated TNF-α production in primary macrophages and enhanced Dectin-1 receptor activation in reporter cell lines compared to larger particles. Responses were arabinoxylan source specific as only the rice-derived arabinoxylans showed these immune-supportive effects. This particle size-dependent induction of trained immunity was confirmed in the established co-culture model. These findings demonstrate the influence of particle size on the immunomodulatory potential of arabinoxylans, provide further insight into the structure-activity relationship, and offer new opportunities to optimize the immune-enhancing effects of these dietary fibers.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Here, an α-L-arabinofuranosidase (termed TtAbf62) from Thermothelomyces thermophilus is described, which efficiently removes arabinofuranosyl side chains and facilitates arabinoxylan digestion. The specific activity of TtAbf62 (179.07 U/mg) toward wheat arabinoxylan was the highest among all characterized glycoside hydrolase family 62 enzymes. TtAbf62 in combination with endoxylanase and β-xylosidase strongly promoted hydrolysis of barley and wheat. The release of reducing sugars was significantly higher for the three-enzyme combination relative to the sum of single-enzyme treatments: 85.71% for barley hydrolysis and 33.33% for wheat hydrolysis. HPLC analysis showed that TtAbf62 acted selectively on monosubstituted (C-2 or C-3) xylopyranosyl residues rather than doublesubstituted residues. Site-directed mutagenesis and interactional analyses of enzyme-substrate binding structures revealed the catalytic sites of TtAbf62 formed different polysaccharide-catalytic binding modes with arabinoxylooligosaccharides. Our findings demonstrate a "multienzyme cocktail" formed by TtAbf62 with other hydrolases strongly improves the efficiency of hemicellulose conversion and increases biomass hydrolysis through synergistic interaction. [ABSTRACT FROM AUTHOR]