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    The potential of walnut shells for production of oligosaccharides by liquid hot water treatment
    (Springer Heidelberg, 2023) Surek, Ece; Sabanci, Kevser; Buyukkileci, Ali Oguz
    Walnut shell (WS), which is discarded in a large amount, is usually utilized for heating purposes; therefore, obtaining fuctional products can add value to this waste biomass. In this study, xylan was determined as the dominant carbohydrate (18.6% of dry weight) in WS. The potential applicability of liquid hot water (LHW) treatment to WS was investigated in order to solubilize hemicellulose and hydrolyze it into oligomers such as xylooligosaccharide (XOS) as a prebiotic oligosaccharide and recover solid and liquid fractions, which can be raw materials for other value-added products. LHW was applied at different temperatures (170-210 degrees C) for various times (15-120 min), and their effect was combined calculating severity factor (log R-o = 3.39-4.74). The solubilization of biomass was increased (up to 60.9%) with severity. Under optimum conditions (log R-o of 3.95, 190 degrees C-15 min), 81.5% of xylan was hydrolyzed and recovered as mainly XOS (69.8% of xylan), and also xylose and arabinose. The total oligosaccharide (XOS, arabino, gluco- and galacto-oligosaccharides) and monosaccharide (mainly xylose) concentration were 14.3 and 2 g/L, respectively, and by-products did not exceed 1.6 g/L. Moreover, 2.5 mg GAE/mL of total phenolics were obtained at those conditions, whereas that was raised to 3.4 mg GAE/mL at harsher conditions. This study presented that LHW treatment was an eco-friendly alternative method for valorization of WS through production of a liquid with high value-added compounds such as oligosaccharides and solid rich in cellulose and lignin.
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    Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review*
    (Cell Press, 2023) Sinrod, Amanda J. G.; Shah, Ishita M.; Surek, Ece; Barile, Daniela
    Grape pomace is the primary wine coproduct consisting primarily of grape seeds and skins. Grape pomace holds immense potential as a functional ingredient to improve human health while its valorization can be beneficial for industrial sustainability. Pomace contains bioactive compounds, including phenols and oligosaccharides, most of which reach the colon intact, enabling interaction with the gut microbiome. Microbial analysis found that grape pomace selectively promotes the growth of many commensal bacteria strains, while other types of bacteria, including various pathogens, are highly sensitive to the pomace and its components and are inactivated. In vitro studies showed that grape pomace and its extracts inhibit the growth of pathogenic bacteria in Enterobacteriaceae family while increasing the growth and survival of some beneficial bacteria, including Bifidobacterium spp. and Lactobacillus spp. Grape pomace supplementation in mice and rats improves their gut microbiome complexity and decreases diet-induced obesity as well as related illnesses, including insulin resistance, indicating grape pomace could improve human health. A human clinical trial found that pomace, regardless of its phenolic content, had cardioprotective effects, suggesting that dietary fiber induced those health benefits. To shed light on the active components, this review explores the potential prebiotic capacity of select bioactive compounds in grape pomace.