• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1684-1687
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• 2008

Barleys at different malting stages from steeping to 5 day germination were investigated for soluble, insoluble, and total arabinoxylans at three different extraction temperatures of 21, 45 and $65^{\circ}C$. Slight differences in total arabinoxylan levels in barleys were observed during malting stages. During germination, initially insoluble arabinoxylan could be more soluble, thus the solubilized arabinoxylan tended to increase until 4 day germination. The proportion of soluble arabinoxylan in germinating barleys was increased from ambient temp ($21^{\circ}C$) to 45 or $65^{\circ}C$. Two barley malt samples were selected at two different stages of germination, well-modified malt germinated for 96 hr and poorly-modified malt for 60 hr, and mashed isothermally at 45, 55, 65, or $75^{\circ}C$ for 2 hr. Increasing temperature over 45 to $75^{\circ}C$ slightly decreased the amount of arabinoxylan solubilized in wort. Arabinoxylan content of wort from well-modified malt was not significantly different from poorly- modified malt at all mashing temperatures.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1141-1146
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• 2014

The purpose of this study is to investigate the effects of arabinoxylan rice bran and endurance exercise training on TLR4 mediated protein expression in LPS-treated rats. The results showed that TLR4 as an important protein in the inflammatory response against lipopolysaccharide was shown to be significantly lower in both arabinoxylan supplement with exercise group and exercise group, thus the arabinoxylan rice bran had a higher inhibitory activity than arabinoxylan supplement group. However, $NF-{\kappa}B$ and MyD88 protein expression was not changed in arabinoxylan supplement with exercise training group, whereas $NF-{\kappa}B$ significantly decreased in 4 weeks of exercise training group. These results suggest that the supplement of arabinoxylan rice bran with exercise is likely to contribute to inflammation response and the arabinoxylan rice bran can be used as a possible safe alternative to the immunotherapeutic intervention.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.510-517
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• 2002

Effects of wheat arabinoxylan on mouse spleen lymphocytes and peritoneal macrophages were examined in vitro. Among three wheat arabinoxylans (A1: low MW, A2: medium MW, A3: high MW), A3$(50{\sim}100\;{\mu}g/mL)$ increased the viability of spleen lymphocytes up to $114{\sim}125%$ of the control. A1 and A3 $(20\;{\mu}g/mL)$ increased the viability of lipopolysaccharide-treated lymphocytes synergistically. Viability of murine peritoneal macrophages treated with wheat arabinoxylans $(10{\sim}100{\mu}g/mL)$ was increased up to $135{\sim}175%$ of the control. The cytotoxic activity of macrophages against murine lymphocytic leukemic cell increased in the presence of wheat arabinoxylan. Phagocytic index of macrophages treated with wheat arabinozylans $(20\;{\mu}g/mL)$ significantly increased $197{\sim}232%$ compared with the control, and lysosomal phosphatase and myeloperoxidase activities also increased significantly (p<0.05). Treatment of wheat arabinoxylans tended to decrease nitrite production, but significantly stimulated $H_2O_2\;and\;O_2$ productions of macrophages (p<0.05). These results indicate that the immunostimulating effect of wheat arabinoxylan may be closely related with lysosomal enzyme activity and reactive oxygen intermediate production of macrophages.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• Biomolecules & Therapeutics
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• v.22 no.5
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• pp.467-473
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• 2014

The purpose of this study is to investigate the memory enhancing effect and underlying molecular mechanism of arabinoxylan (AX), a major component of dietary fiber in wheat against scopolamine (SCO)-induced amnesia in Sprague-Dawley (SD) rats. Diverse behavior tests including Y-maze, Morris water maze, and passive avoidance tests were performed to measure cognitive functions. SCO significantly decreased the spontaneous alterations in Y-maze test and step-through latency in passive avoidance test, whereas increased time spent to find the hidden platform in Morris water maze test compared with the sham control group. In contrast, oral administration of AX (25 mg/kg and 50 mg/kg) effectively reversed the SCO-induced cognitive impairments in SD rats. Furthermore, AX treatment up-regulated the expression of brain-derived neurotrophic factor (BDNF) in the cortex and hippocampus via promoting activation of cAMP response element binding protein (CREB). Therefore, our findings suggest that AX can improve SCO-induced learning and memory impairment possibly through activation of CREB and up-regulation of BDNF levels, thereby exhibiting a cognition-enhancing potential.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1027-1029
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• 2009

The aim of this research was to study the structural and rheological properties of gels formed by ferulated maize bran arabinoxylans (MBAX) at different concentrations. MBAX was cross-linked by a laccase leading to the formation of dimers and trimers of ferulic acid (di-FA, tri-FA) as covalent cross-link. An increase in MBAX gels elasticity (from 11 to 20 Pa) as well as lower mesh size (from 80 to 48 nm) were obtained by augmenting the MBAX concentration from 2.5 to 3.5%(w/v), respectively, but no increase in di-FA and tri-FA content was obtained (0.03 and 0.014 ${\mu}$g/mg MBAX, respectively).

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.149-157
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• 2015

The effects of feed moisture content (25, 35, and 45%), screw speed (230, 250, and 270 rpm), and barrel temperature (130, 140, and $150^{\circ}C$) on the product yield and soluble arabinoxylan (SAX) content from destarched corn fiber (DCF), and its optimization were investigated. The yield and SAX content of corn fiber gum (CFG) from the extruded destarched corn fiber (EDCF) were higher than those of DCF. Statistical analyses revealed that the feed moisture content and barrel temperature had a significant effect on the CFG yield and total SAX content. The optimum extrusion pretreatment conditions were as follows: feed moisture content, 30%; screw speed, 260 rpm; barrel temperature, $133^{\circ}C$. This study showed that the response surface methodology was suitable for the optimization of the extrusion conditions used to maximize the CFG yield and total SAX content from EDCF.

• Food Engineering Progress
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• v.23 no.1
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• pp.22-29
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• 2019

This study was carried out using Celluclast 1.5L to increase the content of 2,6-DMBQ and water extractable arabinoxylan in wheat germ extract. Extraction temperatures were 30℃, 45℃ and 60℃. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30℃ in both water- and enzyme-treated extracts. 2,6-DMBQ of water- and enzyme-treated extracts increased with the extraction time. At 30-hour extraction time, enzyme-treated extract increased 27.60% at 30℃ extraction temperature than water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 65.03% and 151.05%, respectively. The highest content of water-extractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60℃ for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30℃ extraction temperature compared to water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 31.20% and 54.38%, respectively.

• Journal of Microbiology and Biotechnology
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• v.6 no.3
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• pp.179-183
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• 1996

Synergism among endo-xylanase, $\beta$-xylosidase, and $\alpha$-L-arabinofuranosidase from Bacillus stearothermophilus upon xylan hydrolysis was investigated by using birchwood, oat spelt, and arabinoxylan as substrates. Endo-xylanase and $\beta$-xylosidase showed the cooperative action on all three substrates tested, revealing the fact that $\beta$-xylosidase assists endo-xylanase action in xylan hydrolysis by relieving the endproduct inhibition upon endo-xylanase conferred by xylooligomers. $\alpha$-L-Arabinofuranosidase also exhibited synergic effects with endo-xylanase and $\beta$-xylosidase on oat spelt and arabinoxylan, which contained significant amounts of arabinose side chains, whereas no synergism was detected on birchwood xylan which had only trace amounts of the side chain. Thus, the hydrolysis of xylan containing arabinose side chains required $\alpha$-L-arabinofuranosidase as well as endo-xylanase and $\beta$-xylosidase for the better hydrolysis of the substrates, and these enzymes work cooperatively in order to maximize the extent and rate of xylan hydrolysis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.1
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• pp.29-36
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• 2021

Recently, phytochemicals in whole grains have received increasing attention because the increased consumption of whole grains and whole grain products has been associated with a reduced risk of chronic diseases. Among the phytochemicals in whole wheat, arabinoxylan influences various physiological activities and can aid the treatment of numerous health conditions, either directly or indirectly. In this study, 614 wheat germplasms, collected from the world, were cultivated in 2018 and harvested in 2019 in South Korea. The qualities of these whole grains, including seed protein content, were evaluated using the NIR spectrophotometric method, and arabinoxylan content was determined using enzymatic methods. The ash content was 0.36 to 2.80% and protein content was 7.66 to 20. The SDS-sedimentation for gluten complex ability ranged from 26.85 to 80.63 mL, and protein content showed a high correlation with SDS-sedimentation in the germplasms. Verify the result of the enzymatic method of arabinoxylan, the reliability of the experimental method was determined through repeatability, reproducibility, and recovery. The average value of the 614 resources was 51.64 mg/g of whole grain, and when classified according to the country of origin, the South Korean origin resources tended to have a higher content compared to the genetic resources of other countries. These results are expected to be used as basic data for setting standards for whole grain quality in wheat breeding systems.