Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

2010 ◽  
Vol 43 (5) ◽  
pp. 1429-1438 ◽  
Author(s):  
Youna M. Hemery ◽  
Nuria Mateo Anson ◽  
Rob Havenaar ◽  
Guido R.M.M. Haenen ◽  
Martijn W.J. Noort ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Dry Fractionation

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

scholarly journals Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

2019 ◽  
Vol 87 ◽  
pp. 1-8 ◽  
Author(s):  
Lu Zhang ◽  
Anneloes van Boven ◽  
Jorinde Mulder ◽  
Jeroen Grandia ◽  
Xiao Dong Chen ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Dry Fractionation ◽  
Baking Performance

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

2017 ◽  
Vol 53 (5) ◽  
pp. 1120-1130 ◽  
Author(s):  
Zhina Yin ◽  
Wenjia Wu ◽  
Chongzhen Sun ◽  
Zhuogui Lei ◽  
Huamin Chen ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Aspergillus Species

scholarly journals Production and characterization of functional wheat bran hydrolysate rich in reducing sugars, xylooligosaccharides and phenolic acids

2020 ◽  
Vol 27 ◽  
pp. e00511 ◽  
Author(s):  
Dayong Si ◽  
Tingting Shang ◽  
Xuhui Liu ◽  
Zhaojun Zheng ◽  
Qingyong Hu ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Reducing Sugars

Natural phenolic acids from wheat bran inhibit Fusarium culmorum trichothecene biosynthesis in vitro by repressing Tri gene expression

2010 ◽  
Vol 127 (2) ◽  
pp. 275-286 ◽  
Author(s):  
Anne-Laure Boutigny ◽  
Vessela Atanasova-Pénichon ◽  
Marion Benet ◽  
Christian Barreau ◽  
Florence Richard-Forget
Keyword(s):  
Gene Expression ◽  
Phenolic Acids ◽  
Wheat Bran ◽  
Fusarium Culmorum

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

2011 ◽  
Vol 53 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Youna Hemery ◽  
Marc Chaurand ◽  
Ulla Holopainen ◽  
Anna-Maija Lampi ◽  
Pekka Lehtinen ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Dry Fractionation ◽  
Food Ingredients ◽  
Fine Grinding ◽  
Ultra Fine Grinding

scholarly journals Dietary Fibres Differentially Impact on the Production of Phenolic Acids from Rutin in an In Vitro Fermentation Model of the Human Gut Microbiota

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1577 ◽  
Author(s):  
Jaroslav Havlik ◽  
Vittoria Marinello ◽  
Andrew Gardyne ◽  
Min Hou ◽  
William Mullen ◽  
...  
Keyword(s):  
Propionic Acid ◽  
Phenolic Acids ◽  
Wheat Bran ◽  
Short Chain Fatty Acids ◽  
Phenolic Metabolites ◽  
Dietary Fibres ◽  
Fermentation Model ◽  
Hydroxyphenylacetic Acid ◽  
The Impact

Polyphenols are often ingested alongside dietary fibres. They are both catabolised by, and may influence, the intestinal microbiota; yet, interactions between them and the impact on their resultant microbial products are poorly understood. Dietary fibres (inulin, pectin, psyllium, pyrodextrin, wheat bran, cellulose—three doses) were fermented in vitro with human faeces (n = 10) with and without rutin (20 µg/mL), a common dietary flavonol glycoside. Twenty-eight phenolic metabolites and short chain fatty acids (SCFA) were measured over 24 h. Several phenolic metabolites were produced during fibre fermentation, without rutin. With rutin, 3,4-dihydroxyphenylacetic acid (3,4diOHPAA), 3-hydroxyphenylacetic acid (3OHPAA), 3-(3 hydroxyphenyl)propionic acid (3OHPPA) and 3-(3,4-dihydroxyphenyl)propionic acid (3,4diOHPPA; DOPAC) were produced, with 3,4diOHPAA the most abundant, confirmed by fermentation of 13C labelled quercetin. The addition of inulin, wheat bran or pyrodextrin increased 3,4diOHPAA 2 2.5-fold over 24 h (p < 0.05). Rutin affected SCFA production, but this depended on fibre, fibre concentration and timepoint. With inulin, rutin increased pH at 6 h from 4.9 to 5.6 (p = 0.01) but increased propionic, butyric and isovaleric acid (1.9, 1.6 and 5-fold, p < 0.05 at 24 h). Interactions between fibre and phenolics modify production of phenolic acids and SCFA and may be key in enhancing health benefits.

scholarly journals Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

2010 ◽  
Vol 141 (1) ◽  
pp. 137-143 ◽  
Author(s):  
Nuria Mateo Anson ◽  
Anna‐Marja Aura ◽  
Emilia Selinheimo ◽  
Ismo Mattila ◽  
Kaisa Poutanen ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Ex Vivo ◽  
Wheat Bread ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Antiinflammatory Effects

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

2011 ◽  
Vol 53 (1) ◽  
pp. 9-18 ◽  
Author(s):  
Youna Hemery ◽  
Ulla Holopainen ◽  
Anna-Maija Lampi ◽  
Pekka Lehtinen ◽  
Tanja Nurmi ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Electrostatic Separation ◽  
Dry Fractionation ◽  
Food Ingredients

scholarly journals Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

Molecules ◽  
2015 ◽  
Vol 20 (9) ◽  
pp. 15666-15685 ◽  
Author(s):  
Barbara Laddomada ◽  
Sofia Caretto ◽  
Giovanni Mita
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Whole Wheat
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