Biotechnology applications of wheat bran. Review
https://doi.org/10.21323/2618-9771-2025-8-2-204-212
Abstract
The review presents the results of information research on the application of wheat bran, a by-product of wheat grain processing. The relevance of this topic is due to the difficulties of rationally using large-scale waste and its disposal without increasing the load on the ecosystem.The chemical composition of wheat bran is characterised, including the carbohydrate composition and the content of non-starch carbohydrates and proteins; a qualitative analysis of the components is provided. Special attention is given to the use of wheat bran in industry and as a substrate for the biosynthesis of useful metabolites. Wheat bran has significant biotechnological properties and is a valuable raw material for the development of new products and technologies. The review provides a comparative analysis of methods for the destruction of wheat bran, highlighting their advantages and disadvantages. Microbial destruction by enzyme preparations and microorganisms is relevant due to the promise of obtaining metabolites in demand as microingredients for feed and food purposes. The use of wheat bran in the production of functional foods is known; in animal husbandry, they are used as a feed additive. In biotechnology, wheat bran can serve as a substrate for the growth of various microorganisms used in the production of biotechnological preparations and enzymes, such as beneficial bacteria — probiotics. In the field of ecology, microbial communities using wheat bran are able to effectively degrade organic pollutants. Thus, the use of wheat bran in biotechnology opens up new horizons for the development of sustainable technological processes and improvement of product quality. Their biotechnological destruction is of interest as a method of converting waste into secondary raw material.
Keywords
wheat bran,
hydrolyzation,
biosynthesis,
fermentation,
secondary raw materials,
waste products,
biopolymer
Supporting agencies: The review was prepared as part of research under the state assignment FGUS-2022-0003 of the V. M. Gorbatov Research Centre for Food Systems of the Russian Academy of Sciences.
About the Authors
G. F. Kurbanov
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Gabdulla F. Kurbanov, Research Assistant, Laboratory of Biotechnology and Bioengineering
55, Liteiny pr., 190000, St. Petersburg
Tel.: +7–937–164–45–66
A. O. Prichepa
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Artem O. Prichepa, Research Assistant, Laboratory of Biotechnology and Bioengineering
55, Liteiny pr., 190000, St. Petersburg
Тел.: +7–931–588–40–14
A. P. Nepomnyashchy
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Anatoliy P. Nepomnyashiy, Junior Researcher, Laboratory of Biotechnology and Bioengineering
55, Liteiny pr., 190000, St. Petersburg
Tel.: +7–929–116–25–29
E. Yu. Ivanova
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Ekaterina Yг. Ivanova, Research Assistant, Laboratory of Biotechnology and Bioengineering
55, Liteiny pr., 190000, St. Petersburg
Tel.: +7–905–999–07–15
N. Yu. Sharova
All-Russia Research Institute for Food Additives
Russian Federation
Russian Federation
Natalya Yu. Sharova, Doctor of Technical Sciences, Professor of the Russian Academy of Sciences, Deputy Director for Research
55, Liteiny pr., 190000, St. Petersburg
Тел.: +7–900–624–11–09
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For citations:
Kurbanov G.F., Prichepa A.O., Nepomnyashchy A.P., Ivanova E.Yu., Sharova N.Yu. Biotechnology applications of wheat bran. Review. Food systems. 2025;8(2):204-212. https://doi.org/10.21323/2618-9771-2025-8-2-204-212
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