Title
Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds
Author
Mateo Anson, N.
Selinheimo, E.
Havenaar, R.
Aura, A.-M.
Mattila, I.
Lehtinen, P.
Bast, A.
Poutanen, K.
Haenen, G.R.M.M.
TNO Kwaliteit van Leven
Publication year
2009
Abstract
Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and fermentation treatments of wheat bran were developed aiming at improving the bioaccessibility of phenolic compounds in bran-containing breads. The bioaccessibility of ferulic acid, p-coumaric acid, and sinapic acid was assessed with an in vitro model of upper gastrointestinal tract (TIM-1). Colonic metabolism of the phenolic compounds in the nonbioaccessible fraction of the breads was studied with an in vitro model of human colon (TIM-2). The most effective treatment was the combination of enzymes and fermentation that increased the bioaccessibility of FA from 1.1% to 5.5%. The major colonic metabolites were 3-(3-hydroxyphenyl)propionic acid and 3-phenylpropionic acid. Bran bioprocessing increases the bioaccessibility of phenolic compounds as well as the colonic end metabolite 3-phenylpropionic acid. © 2009 American Chemical Society.
Subject
Biology
Analytical research
Biomedical research
Bioaccessibility
Bioprocessing
Ferulic acid
Phenylproplonic acid
Wheat bran
Triticum aestivum
To reference this document use:
http://resolver.tudelft.nl/uuid:318586ee-2c38-4da7-b36e-c2e4fdc51c9c
DOI
https://doi.org/10.1021/jf900492h
TNO identifier
241651
ISSN
0021-8561
Source
Journal of Agricultural and Food Chemistry, 57 (14), 6148-6155
Document type
article