BE1026020B1 - Method for recovering proteinaceous material and / or fibrous material from beer broth, and application thereof - Google Patents

Abstract

Method for extracting or purifying proteinaceous material and / or fibrous material from beer broth (BSG), the method comprising the steps of: - Providing beer broth; - Carrying out sweetening by enzymatic treatment of the broth and a fermentation of the sweetened broth with lactic acid bacteria and / or acetic acid bacteria and / or probiotics to obtain a fermented broth; and - extracting and / or purifying proteinaceous and / or fibrous material from the fermented BSG.

Description

Method for recovering proteinaceous material and / or fibrous material from beer broth, and application thereof

FIELD OF THE INVENTION

The present invention relates to a method for extracting or purifying proteinaceous material and / or fibrous material from beer broth, as well as the use of the extracted / purified proteinaceous and / or fibrous material obtained from the beer broth.

BACKGROUND OF THE INVENTION

Bierbostel (BSG) is the most common co-product that is generated during the beer brewing process. This material consists of the barley grains obtained as a solid part after the wort production. Since BSG is rich in sugars and proteins, this product has until now mainly been used as animal feed. However, for precisely the same reasons, namely because it is rich in dietary fiber and protein, BSG is important for application in different domains, especially when considering its valuable component composition as a potential source of bioactive, health-promoting compounds.

BSG consists of the seed skin-fruit wall layers that covered the original barley grain. The starch content is usually low, and the composition of BSG mainly contains fibers, which are non-starchy polysaccharides (NSP;

hemicellulose in the form of arabinoxylans (AX) and

BE2018 / 5096 cellulose) and substantial amounts of proteins and lignin, with arabinoxylans (AX) which are usually the most abundant component. Therefore, BSG is basically a lignocellulosic material. Fibers constitute about half the BSG composition on a dry weight basis, while proteins can form up to 30% of the dry weight basis. This high fiber and protein content makes BSG an interesting raw material for food applications.

As expected, cellulose (β- (1,4) -bound glucose residues) is another abundant polysaccharide in BSG. Certain levels of (1-3,1-4) β-D-glucan may also be present. The most abundant monosaccharides in BSG are xylose, glucose and arabinose, while traces of rhamnose and galactose traces have also been found.

Arabinoxylans (AX) constitute up to 25% of the dry weight in BSG. Most of these are associated with lignin) or available with other fiber components (cellulose or with proteins and are not organic arabinoxylans,

WUAX).

A small fraction of WUAX can be made soluble (water extractable arabinoxylans,

WEAX) via enzymatic treatment.

Consumption of

WEAX has shown that it has positive health effects, including prebiotic effects, regulation of postprandial blood glucose levels, lowering of cholesterol levels, tumor suppression and immunomodulatory effects. It is, therefore, desirable to

BE2018 / 5096 to increase the WEAX share in BSG preparations for human consumption.

The protein content of BSG is typically present at levels of about 30% on a dry weight basis. The most abundant are hordeins, glutelins, globulins and albumin.

Essential amino acids represent approximately

30% of the total protein content, with lysine being the most abundant, while non-essential amino acids

BSG to 70% of the total protein content.

This is significant because lysine is often deficient in cereal nutrition.

In addition, BSG also contains a variety of mineral elements, of which silicon, phosphorus, calcium and magnesium are the most abundant.

The present invention is more specifically directed to recovering proteinaceous and / or fibrous material from BSG by first altering the composition of freshly collected BSG to improve the recovery yield of proteinaceous and / or fibrous material or by increasing the functional value of the recovered proteinaceous and / or fibrous material, whereby a proteinaceous and / or fibrous material with a possible beneficial effect on the organization of the intestinal microbial community can be obtained when used as a supplement in food or feed as a source of protein and / or an increased content of health-promoting WEAX. Thus, the present invention is not only directed to new uses of beer broth, but specifically to a higher valorization of the beer broth than is currently possible.

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Summary of the invention

The present invention provides a high valorization of beer broth by using this material as a source for recovering proteinaceous and / or fibrous material therefrom. The recovered protein can be used in various applications such as drinks with a high protein content that are desired by sportsmen and craftsmen to recover from intensive exercise. The fibrous material can be used to supplement, for example, food or feed, to increase the fiber content, with a fiber ratio consisting of health-promoting water-extractable arabinoxylans (WEAX).

More specifically, the present invention relates to a method for recovering proteinaceous and / or fibrous material from beer broth, the method comprising the steps of:

Providing beer broth (brewer's

Performing sweetening and fiber solubilization through enzymatic treatment of

BSG;

Fermenting the sugared

BSG with lactic acid bacteria and / or acetic acid bacteria and / or probiotics to obtain a fermented broth; and

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- extracting and / or purifying proteinaceous and / or fibrous material from the fermented BSG.

The present invention further relates to the use of the recovered proteinaceous and / or fibrous material as defined above as a supplement for food or feed.

The present invention finally relates to the use of lactic acid bacteria (LAB) for improving the recovery yield of proteinaceous and / or fibrous material from BSG.

Extensive summary of the invention

The enzyme treatment of the beer broth preferably comprises the addition of one or more enzymes with the following enzymatic activity to the beer broth: alpha amylase, glucoamylase, cellulase, xylanase, protease, beta glucanase

Treatment with said increase in levels and / or mixtures thereof. enzymes results in one of health-promoting soluble arabinoxylans (WEAX).

Preferably, the fermentation of the fermentable broth is achieved by lactic acid bacteria, preferably lactic acid bacteria of the species Lactobacillus plantarum and / or Lactobacillus rhamnosus, more preferably the strain Lactobacillus plantarum F10 and / or Lactobacillus rhamnosus GG (LGG®).

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Definitions

Barley is the main raw material used for beer production. However, other grains such as corn or rice are usually used with malted barley. During the brewing process, the starch-rich endosperm of these grains is subjected to enzymatic degradation, resulting in the liberation of fermentable (maltose and maltotriose, and a small percentage of glucose) and non-fermentable carbohydrates (dextrins), proteins, polypeptides and amino acids. The medium thus produced (which will be fermented in beer by the action of yeast) is known as wort. The insoluble grain components (which mainly include grain coatings) are the beer broth (BSG). In traditional brewing with a parquet, the BSG components play an important role as they form the bed, which filters the mash to produce wort. Therefore, the initial milling of the malt must be such that the grain coatings remain intact to form an adequate filter. While many small or traditional breweries still use this method of batter filtration, much larger breweries today use a batter filter that is less dependent on the filter function of the BSG and therefore malt can be ground more extensively.

The beer bundle contains all solids that are separated from the wort by filtration; it contains what remains of the barley malt and the by-products. The trot consists mainly of the fruit wall and the barley's tortures and non-starchy ones

BE2018 / 5096 corn parts, provided that corn kernels were used as a by-product. Beer broth is a lignocellulosic material that typically consists of lipids, lignin, proteins, cellulose, hemicellulose and some ash. For the description and claims of this invention, the formulation 'beer broth (BSG) will be used in accordance with the above definition.

Product water refers to water used in the brewing process, which has undergone a defined and standard process to make it suitable for consumption.

Nutrition definitions as defined by the European

Commission (http: // ec.europa. Eu / food / safety / labeling_15 utrition / claims / nutrition_claims / index_en.htm), see table below:

Nutrition claim Definition Low energy content <20 kCal per 100 g Fat free <0.5% fat content Low fat <1.5% fat content Very low salt content <0.4% salinity Source of fibers > 3% fiber content OR> 1.5 g fiber per 100 kCal Low sugar content <2.5% sugar content High fiber content > 6% fiber content OR> 3 g fiber per 100 kCal Source of protein > 12% of the energy supplied by proteins High protein content > 20% of the energy supplied by proteins

Degradation of AX either enzymatically or otherwise results in an increase in the soluble

BE2018 / 5096 fraction of arabinoxylans (WEAX). This fraction is responsible for most of the health-promoting effects of arabinoxylans. Among the many positive effects of WEAX on health, we find:

1. decrease in postprandial glucose levels in individuals with compromised glucose metabolism (Lu et al., 2004, Garcia et al., 2006)

2. tumor suppressing activity (Li et al., 2011)

3. reduction in obesity, cholesterol levels and recovery of beneficial intestinal bacteria in high-fat diets (Neyrinck et al., 2011)

4. immune enhancing effects (Zhou et already., 2010) 5. prebiotic effects including it promote from healthy intestinal bacteria and

short-chain fatty acids in distal colon (Cloetens et al., 2010, Sanchez et al., 2009)

In addition, there is evidence that preparations of arabinoxylans from beer broth (BSG-AX) can exert the same prebiotic effects as the better-tested wheat-derived arabinoxylans, namely:

6. BSG-AX are not absorbed in the small intestine and reach the large intestine (Texeira et al., 2017); BSG-AX promote the proliferation of intestinal bacteria, in particular beneficial species such as, for example, those of the genus Bifidobacteria, and BSG-AX promote the production of

BE2018 / 5096 short-chain fatty acids by said bacterium (Reis et al., 2014)

The effects documented above were induced by the following dosages:

(1) 0.12 g / kg body weight / day, (2)

0.4 g / kg body weight / day, (3) 10% of diet, (4) 0.1 g / kg day, (5) 0.14 g / kg weight / day and 0.6% (w / v) ), (6) 0.6 g / kg body weight / day

In addition, a patent on the use of soluble arabinoxylans extracted from wheat (Ekhart et al., 2016) recommends that a daily dose of 0.08 g / kg a day would be sufficient to achieve the claimed health effects, namely prebiotic effect and decrease in symptoms associated with high-fat diets.

The European Food Safety Authority has concluded that there is a cause-effect relationship between the consumption of tarwearabinoxylan and the decrease in postprandial glucose levels (EFSA, 2011). Based on the evidence provided, EFSA suggests that to achieve the claimed effect, 4.8% w / w of consumed carbohydrates should be soluble arabinoxylans. For a healthy 70 kg adult with an average daily intake of 2200 kcal (EFSA, 2013), of which 45% carbohydrates (EFSA, 2010), this corresponds to 0.17 g / kg body weight / day.

Therefore, it is considered that no less than 0.1 g / kg body weight / day is a sufficient dose of WEAX to have positive health effects.

BE2018 / 5096

The fiber solubilization and sugary enzyme process described herein results in allowing fibrous material recovery from BSG, wherein the fibrous material comprises no less than 1.4% (w / v) soluble arabinoxylans.

Finally, lactose-free refers to a product that contains no trace of this compound. The present invention refers to a proteinaceous or fibrous material recovered from BSG by the fermentation of BSGs, and therefore contains no dairy product and is therefore lactose-free.

Detailed description of a preferred embodiment

The process of the present invention generally comprises the steps of:

- The provision of beer broth;

- Carrying out sweetening and fiber solubilization through enzymatic treatment of the beer broth;

- Fermenting the caramelised beer broth with lactic acid bacteria and / or acetic acid bacteria and / or probiotics to obtain a fermented broth; and

- extracting and / or purifying proteinaceous and / or fibrous material from the fermented BSG.

The beer broth is preferably obtained from an ordinary beer production process in which malt and potentially some by-products such as corn, rice, sorghum, wheat, barley, rye, oats or combinations thereof are mixed with water to form a batter

BE2018 / 5096 forms in which enzymes either from the barley malt or added separately to the batter may degrade starch into fermentable sugars, usually a mixture of glucose, maltose and maltotriose. At the end of mashing, the batter is filtered to obtain a fermentable wort that is further processed into beer.

The retentate of the batter filtration is the beer broth

BSG consists of the seed skin-fruit wall layers that covered the original barley grain.

The composition of BSG contains mainly fibers, which are non-starchy polysaccharides (NSP;

hemicellulose in the form of arabinoxylans (AX) and cellulose) and substantial amounts of proteins and lignin, with arabinoxylans (AX) which are usually the most abundant component. That is why BSG is basically a lignocellulosic material. Fiber forms about half of the BSG composition on a dry weight basis, while proteins can form up to 30% of dry weight basis. This high fiber and protein content makes BSG an interesting raw material for food applications.

As expected, cellulose (β- (1,4) -bound glucose residues) is another abundant polysaccharide in BSG. Certain levels of (1-3,1-4) β-D-glucan may also be present. The most abundant monosaccharides in BSG are xylose, glucose and arabinose, while traces of rhamnose and galactose traces have also been found.

BE2018 / 5096

The protein content of BSG is typically present at levels of about 30% on a dry weight basis. The most abundant are hordeins, glutelins, globulins and albumin.

Essential amino acids represent about% of the total protein content, with lysine being the most abundant, while non-essential amino acids in

BSG to 70% of the total protein content.

This is significant because lysine is often deficient in cereal nutrition.

In addition, BSG also contains a variety of mineral elements, of which silicon, phosphorus, calcium and magnesium are the most abundant.

The BSG obtained from a piled beer production process usually comprises hemicellulose (20-25% by weight based on the dry matter); cellulose (12-25% by weight based on the dry matter); protein (19-30% by weight based on the dry matter); lignin (12-28% by weight based on the dry matter); lipid (about 10% by weight based on the dry matter); ash (2-5% by weight based on the dry matter); and low amounts of fructose, lactose, glucose and maltose.

The BSG is very nutritious and highly susceptible to spoilage by micro-organisms, so heat treatment of the BSG is desirable to improve shelf life. In this regard, the high water content of BSGs at the time of their production (wort filtration), which is in the range of 75% (25% total solids content), increases the instability of the material. For these reasons, fresh trot is preferably used in the process of the present invention, and / or BSGs

BE2018 / 5096 stabilized or treated for sterilization, preferably by boiling.

In a process according to the present invention, BSGs, preferably as produced during the brewing process (in the range of 25% total solids content), and more preferably collected just after their production, are mixed with distilled water, or preferably warm product water, to a final dry matter content of between 6 and 10%, more preferably between 8 and 9%.

The solids in this suspension are milled, preferably using corundum grinding technology, to an average particle size of no larger than μm and an absolute particle size of no larger than 300 μm. The milled suspension is then treated for stabilization, for example by heat treatment such as by boiling for minutes.

Subsequently, the mixture of BSG 'and water is exposed to fiber solubilization, sweetening and fermentation, preferably to a simultaneous process of sweetening and fermentation (SSF). Commercial enzymatic products used for the fiber solubilization and saccharification of the BSG in the present invention will have at least one of the following activities: xylanase (including endo-xylanase); cellulase;

glucanase (including beta glucanase); glucoamylase, protease, and or mixtures thereof. Preferably, the enzymatic mixture use contains starch, dextrin, protein and fiber degradation activities. More preferably,

BE2018 / 5096 these activities will include glucoamylase, pullulanase, alpha amylase, beta glucanase, xylanase and protease. Enzyme treatment with xylanase and protease solubilizes WUAX and raises the levels of 5 health-promoting WEAX.

As examples of such enzyme treatment, experiments were performed by adding to a mixture of BSGs and water the following commercial products:

BE2018 / 5096

Example. 1

Commercial product Supplier Explained enzymatic activities Dose Ultraflo FABI Novozymes Beta glucanase 100 ppm Endoxylanase Alpha amylase Attenuzyme PRO Novozymes Glucoamylase 500 ppm Pullulanase Alpha amylase Flavourzyme Novozymes Protease 200 ppm

Example 2

Commercial product Supplier Explained enzymatic activities Dose Ultraflo FABI Novozymes Beta glucanase 100 ppm Endoxylanase Alpha amylase Attenuzyme PRO Novozymes Glucoamylase 500 ppm Pullulanase Alpha amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm

Example 3

Commercial product Supplier Explained enzymatic activities Dose Laminex BG2 Danisco Beta glucanase 100 ppm Xylanase Ultimase BWL40 Novozymes Beta glucanase 800 ppm Xylanase

BE2018 / 5096

Example. 4

Commercial product Supplier Explained enzymatic activities Dose Allzyme All tech Beta glucanase 800 ppm Endoxylanase Cellulase Attenuzyme PRO Novozymes Glucoamylase 500 ppm Pullulanase Alpha amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm

Example 5

Commercial product Supplier Explained enzymatic activities Dose Rohament CL AB Enzymes Beta glucanase 800 ppm Endoxylanase Cellulase Attenuzyme PRO Novozymes Glucoamylase 500 ppm Pullulanase Alpha amylase Food Pro PHT DuPont Protease 100 ppm Flavourzyme Novozymes Protease 200 ppm

After hydrolysis, a fermentable broth is obtained which is then fermented with lactic acid bacteria and / or acetic acid bacteria and / or probiotics. Preferably, such microorganisms are added during the hydrolysis, whereby a simultaneous sugaring and fermentation process (SSF) is carried out. The lactic acid bacteria can either

BE2018 / 5096 can only be used either in combination with yeast (eg

S. cerevisiae}.

Examples of lactic acid bacteria include:

Species tribe Me tabo1i sme Origin L. amylovorus AB32 Homofermentative Sourdough L. amylovorus AB3 6 Homofermentative Sourdough L. brevis WLP672 Heterofermentative L. brevis JJ2P Heterofermentative Pig L. paracasei CRL431 Heterofermentative Faeces of babies L. casei R10 Heterofermentative Cheese L. casei H2 Heterofermentative Human L. crispaticus AB19 Homofermentative Sourdough L. delbreuckii WLP677 Homofermentative L. fermentum AB15 Heterofermentative Sourdough L. fermentum AB31 Heterofermentative Sourdough L. fermentum F2 3 Heterofermentative Sourdough L. gallinarum AB13 Homofermentative Sourdough L. plantarum F6 Heterofermentative Sourdough L. plantarum F10 Heterofermentative Brewery L. plantarum F21 Heterofermentative Sourdough L. plantarum R11 Heterofermentative Cheese L. plantarum R13 Heterofermentative Cheese L. reuteri AB3 8 Heterofermentative Sourdough L. reuteri DSM20016 Heterofermentative Human intestine L. reuteri Ff2 Heterofermentative Pig L. reuteri hh1P Heterofermentative Pig

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L. reuteri R12 Heterofermentative Cheese L. rhamnosus C7 Homofermentative Cheese L. rhamnosus C8 Homofermentative Cheese L. rhamnosus C9 Homofermentative Cheese L. rhamnosus GG Homofermentative Human intestine L. sakei AB3a Heterofermentative Sourdough L. vaginalis AB11 Heterofermentative Sourdough Leuconostoc citreum TR116 Heterofermentative Sourdough L. holzapfelii AB4 Heterofermentative Sourdough Leuconostoc lactis E11 Heterofermentative Sourdough Leuc. Mesenteroides DSM20240 Heterofermentative Root beer Weissella cibaria MG1 Heterofermentative Sourdough

Examples of acetic acid bacteria include

G. oxydans and K. xyUnus.

Preferably the strains deserve L.

planetarum F10 and L. rhamnosus LGG are preferred to provide desired organoleptic properties to the fermentation broth.

Hydrolysis for at least one temperature in the hour, function enzyme (s) (usual

BSG is carried out preferably for hours of the approximately used to ensure solubilization of arabinoxylans and increase in content

WEAX to health-promoting levels of at least

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Hydrolysis is followed by a fermentation for up to 24 hours at about 25 to ° C, preferably at ° C. Preferably, the hydrolysis and fermentation steps are combined in one and carried out for 15 to 24 at a temperature between 25 and 37 ° C, preferably during ° C. Aerobic and uses sugars during the critical acidity.

when, value hours at larger hours at a temperature of static conditions become fermentation or SSF process.

The fermentation or SSF is monitored by parameters such as pH, concentration

The process is considered, for example, to be doubled, with a drop of between extract, total of reducing, total acidity preferred of more preferred in

4.0 to along with

0.2 and 0.4 pH units and increased extract of 0.5-1.0% (extract measured by

Anton-Paar and defined as grams of soluble solid fermented broth is also measured. Aerobic and static conditions are used to ensure a low alcohol concentration, lower than 0.20%, preferably lower than 0.15%, and more preferably lower than 0.10% in the fermented broth.

At the end of the fermentation, fermentation broth typically has an acidity in the range of pH 3.5 - pH 4.5, preferably between pH

- pH 4.2, pH 4.1.

preferably and more preferably between pH 3.9

The fermentation broth has further added

BE2018 / 5096 sugar content (<2.5%) and / or high fiber content (> 1.5 g fiber / 100 kcal, preferably> 3 g fiber / 100 kcal) and / or sufficient levels of health-promoting soluble arabinoxylans (not less than 1.4% w / v, preferably not less than 3%) and / or high protein content (> 12%, preferably> 20% of the energy supplied by proteins) and / or very low salt content (<0.4% ).

Because no milk product is used in the process described, the fermentation broth is consequently lactose-free.

After fermentation, the pH of the fermentation broth is preferably adjusted to a pH in the range of 2.5 to 3.5, preferably to a pH of 2.7, whereby hydrolysis of the proteins in the fermentation broth is made possible by enzymatic treatment with, for example, FP2 (Falcipain-2, a papain family cysteine protease).

The proteinaceous material can then be recovered from the fermentation broth (extracted, purified and / or separated) by, for example, an adsorption process. Such a process can typically include three consecutive process steps. A first step in the protein recovery process is the separation of the solid particles. Typically, disk stack centrifuges, scroll decanters, or hydrocyclones can be used for this. A second solid removal step can be included to ensure that minimal amounts of particles are introduced into the equipment involved in subsequent protein purification steps. Failure to do this

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can obtain to one serious reduction in process execution lead. Distinctive equipment That is used in front of secondary filtration can

include filter bags or filter cartridges with a maximum pore diameter of 5, preferably 4, 3, 2 or 1 μm. The insoluble solids-containing stream of the above protein recovery steps 1 and 2 can be dried. For the recovery of protein-containing material, the purified liquid stream comprising the hydrolyzed protein components is supplied to a primary protein concentration process that can be obtained by a chromatography step. Types of Chromatography that can be used include adsorption matrices with properties such as ion exchange (IEX), size exclusion, affinity or any other suitable type used in liquid chromatography systems. After the primary protein concentration step, a further step may be necessary to increase the concentration and purity of an intended specific protein or proteins. An additional chromatographic step can be included for this step. An ultrafiltration / diafiltration or evaporation step can be used to further concentrate the protein mixture after the Chromatography steps. The type of filter for ultrafiltration / diafiltration depends on the physical and chemical properties of the desired protein or proteins. Thus, a suitable filter material has, for example, hydrophilic or hydrophobic properties and a nominal molecular weight limit between 31000 kDa. Includes a final step in the general process

BE2018 / 5096 further concentration, more specifically removal of water. Typical moisture contents of protein powders are preferably lower than 20%. Therefore, dryers can be used, possibly comprising: cross-circulation and feed-through circulation dryers, tray dryers, tunnel dryers, rotary dryers, drum dryers, spray dryers and / or freeze dryer. The protein-depleted waste stream and optional streams resulting from equilibration and regeneration of the adsorption matrix during use in the first or subsequent Chromatography steps can be fed into waste water treatment systems. These streams are particularly suitable for anaerobic digestion systems.

Examples of Chromatography resins that can be used in the first and further Chromatography steps include, but are not limited to: Capto S (GE Healthcare) and food-grade zeolite.

Washing of the proteinaceous material from the resins can be obtained by various eluents known to those skilled in the art and including, for example:

NaCl solutions, NaHCO 3 solutions, Na 2 CO 3, NaOH ...

The washed out proteinaceous material obtained by a method according to the present invention is believed to have desirable organoleptic properties and functionalities that differ from proteinaceous material recovered from BSG without a step of fermenting the BSG.

Additionally, because the product derived from the BSG is kept at an acidic pH,

BE2018 / 5096 contamination of the BSG and the microbiological waste very limited, or absent.

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Cao, L., Liu, X., Qian, T., Sun, G., Guo, Y., Chang, F.,. . . Sun, X. (2011). Antitumor and immunomodulatory activity of arabinoxylans: A major constituent of wheat bran. International Journal of Biological Macromolecules, 48 (1), 160-164. doi: 10.1016 / j.ijbiomac.2010.10.014

Cloetens, L., Broekaert, W.F., Delaedt, Y., Ollevier, F., Courtin, C.Μ., Delcour, J. A.,. . . Verbeke

K. (2010). Tolerance of arabinoxylanoligosaccharides and their prebiotic activity in healthy subjects: a randomized, placebo-controlled crossover study. Br J Nutr, 103 (5), 703-713. doi: 10.1017 / S0007114509992248

Efsa Panel on Dietetic Products, N. a. A. (2010). Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fiber. EFSA Journal, 8 (3), 1462-n / a. doi: 10.2903 / j.efsa.2010.1462

Efsa Panel on Dietetic Products, N. a. A. (2011).

Scientific Opinion on substantiation of health claims related to arabinoxylan produced from wheat endosperm and reduction of post-prandial glycemic responses (ID 830) according to Article 13 (1) of Regulation (EC) No 1924/2006. EFSA. Journal, 9 (6), 2205 n / a. doi: 10.2903 / j.efsa.2011.2205

Efsa Panel on Dietetic Products, N. a. A. (2013). Scientific Opinion on Dietary Reference Values for energy. EFSA Journal, 11 (1), 3005 n / a. doi: 10.2903 / jefsa.2013.3005

Garcia, A.L., Otto, B., Reich, S.C., Weickert, Μ. O., Steiniger, J., Machowetz, A.,. . . Koebnick

C. (2006). Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance. European Journal of Clinical Nutrition, 61 (3), 334.

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Lu, Z. X., Walker, K. Z., Muir, J. G., & Dea, K.

O. (2004). Arabinoxylan fiber improves metabolic control in people with Type II diabetes. European Journal of Clinical Nutrition, 58 (4), 621. doi: 10.1038 / sj.ejcn.1601857

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Reis, S.F., Abu-Ghannam, N., Gullon, B., Gullon, P., Ferreira, S., Maia, C. J.,. . . Alonso, J.

L. (2014). Evaluation of the prebiotic potential of arabinoxylans from brewer's spent grain. Applied Microbiology and Biotechnology, 98 (22), 9365-9373. doi: 10.1007 / s00253-014-6009-8

Sanchez, J.I., Marzorati, M., Grootaert, C., Baran, M., Verstraete, V., Van De Wiele, C. M.,. . . Delcour,

T. (2009). Arabinoxylan oligosaccharides (AXOS) affect the protein / carbohydrate fermentation balance and microbial population dynamics of the Simulator of Human Intestinal Microbial Ecosystem. Microbial Biotechnology, 2 (1), 101-113.

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Teixeira, C., Nyman, M., Andersson, R., & Alminger,

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Zhou, S., Liu, X., Guo, Y., Wang, Q., Peng, D., & Cao, L. (2010). Comparison of the immunological activities of arabinoxylans from wheat bran with alkali and xylanase-aided extraction. Carbohydrate Polymers, 81 (4), 784-789.

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Claims (10)

Conclusions Method for extracting or purifying proteinaceous material and / or fibrous material from beer broth (BSG), the method comprising the steps of: • It providing beer broth; • It carrying out carcinoma through enzymatic treatment of the beer broth and a fermentation from the caramelised beer bundle with lactic acid bacteria and / or acetic acid bacteria and / or probiotics to a fermented broth to to gain; and • it extracting and / or purifying from proteinaceous and / o f fibrous material it fermented BSG. The method of claim 0, wherein beer broth is treated with enzymes to solubilize arabinoxylans. A method according to any one of the preceding claims, wherein the enzyme treatment beer broth preferably comprises addition of one or more enzymes with following enzymatic activity to the beer broth: alpha-amylase, glucoamylase, cellulase, xylanase, protease, beta-glucanase and / or mixtures thereof. A method according to any one of the preceding claims, comprising hydrolyzing proteins in the fermented broth, before extracting and / or purifying proteinaceous and / or fibrous material from the fermented BSG. BE2018 / 5096 Method according to any one of the preceding claims, wherein the pH of the fermentation broth at the end of the fermentation is in the range between pH 3.5 - pH 4.5, preferably between pH 3.8 - pH 4.2, and more preferably between pH 3.9 - pH 4.1. A method according to claim 4 or claims 4 and 5, wherein the pH of the fermentation broth is adjusted to a pH in the range of 2.5 to 3.5, preferably to a pH of 2.7 for the step of hydrolyzing proteins. Use of proteinaceous material obtained from a method as identified in any one of claims 1-6 as a food supplement. Use of proteinaceous material obtained from a method as identified in any one of claims 1-6 as a feed supplement. Use of proteinaceous material obtained from a method as identified in any one of claims 1-6 as a foam former. 10. Use of a lactic acid bacteria, preferably of the Lactobacillus plantarum and / or Lactobacillus rhamnosus species, and more preferably the Lactobacillus plantarum F10 strain and / or Lactobacillus rhamnosus GG (LGG®), for recovering proteinaceous or fibrous material from BSG.