Applied Microbiology and Biotechnology

, Volume 71, Issue 5, pp 622–629 | Cite as

Synergy between xylanases from glycoside hydrolase family 10 and family 11 and a feruloyl esterase in the release of phenolic acids from cereal arabinoxylan

  • C. B. FauldsEmail author
  • G. Mandalari
  • R. B. Lo Curto
  • G. Bisignano
  • P. Christakopoulos
  • K. W. Waldron
Biotechnologically Relevant Enzymes and Proteins


The bioconversion of waste residues (by-products) from cereal processing industries requires the cooperation of enzymes able to degrade xylanolytic and cellulosic material. The type A feruloyl esterase from Aspergillus niger, AnFaeA, works synergistically with (1→4)-β-d-xylopyranosidases (xylanases) to release monomeric and dimeric ferulic acid (FA) from cereal cell wall-derived material. The esterase was more effective with a family 11 xylanase from Trichoderma viride in releasing FA and with a family 10 xylanase from Thermoascus aurantiacus in releasing the 5,5′ form of diferulic acid from arabinoxylan (AX) derived from brewers’ spent grain. The converse was found for the release of the phenolic acids from wheat bran-derived AXs. This may be indicative of compositional differences in AXs in cereals.


Ferulic Acid Wheat Bran Aleurone Layer Trichoderma Viride Feruloyl Esterase 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.





Brewers’ spent grain


Feruloyl esterase


Family 10 xylanase


Family 11 xylanase


wheat bran



This work was supported by the Biotechnology and Biological Sciences Research Council (BBSRC), UK; the General Secretariat for Research and Technology (GSRT), Greece; the British Council (Athens); the European Social Fund; and the Department of the Environment, Food and Rural Affairs (DEFRA), UK. We would like to express our gratitude to Scottish Courage Ltd for supplying BSG and to ARD for the WB sample.


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • C. B. Faulds
    • 1
    Email author
  • G. Mandalari
    • 1
    • 2
    • 3
  • R. B. Lo Curto
    • 2
  • G. Bisignano
    • 3
  • P. Christakopoulos
    • 4
  • K. W. Waldron
    • 1
  1. 1.Sustainability of the Food Chain Exploitation PlatformInstitute of Food ResearchNorwichUK
  2. 2.Department of Organic and Biological ChemistryUniversity of MessinaSicilyItaly
  3. 3.Department of Pharma-BiologyUniversity of MessinaSicilyItaly
  4. 4.Biotechnology Laboratory, Chemical Engineering DepartmentNational Technical University of AthensAthensGreece

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