Chemical composition and effects of micronized corn bran on iron bioavailability in rats

Oliveira, Gilson Irineu de; Costa, Neuza Maria Brunoro; Martino, Hércia Stampini Duarte; Paes, M. C. D.

doi:10.1590/1678-457x.6330

Cited by 6 publications

(5 citation statements)

References 30 publications

(40 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Such fibres reduce the risk of developing medical disorders as obesity, hypertension, constipation, type II diabetes and hyperlipidemia (Fietz & Salgado, 1999;Bernaud & Rodrigues, 2013). However, some fibres reduce the bioavailability of minerals, other nutrients and drugs by interacting with these additional dietary components (Watanabe et al, 2006;Dliveira et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact time ranging between 10 and 120 minutes at pH 2.0, 4.5, and 7.0. After the kinetics, isotherms were obtained using phenolic compounds concentration ranging between 10 and 80 mg/L during 60 minutes, at pH 2.0 and 7.0 and temperature of 36 °C. Results indicate that adsorbed quantities mainly changed in function of pH, however the maximum adsorption was only of 0.978 mg of caffeic acid/g of xylan at pH 2 and after 60 min. Redlich-Peterson model were able to predict the adsorption isotherms of all phenolic compounds onto cellulose, except for caffeic acid at pH 7.0. The low adsorption capacities observed suggest that both dietary fibres are unable to compromise the biodisponibility of phenolic compounds, especially in the small intestine, where they are partially absorbed.

show abstract

Section: Introductionmentioning

confidence: 99%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

show abstract

“…Microcrystalline cellulose, used in the control diet as a source of dietary fiber, was replaced by MCF in groups 3 and 4. The MCF presented 73.4% of total dietary fiber, with 72.7% of insoluble fiber and 0.67% of soluble fiber (Dliveira et al, 2014).…”

Section: Animals and Dietsmentioning

confidence: 98%

“…This product has been used as a source of insoluble dietary fibers in bread industry and farinaceous products ready for use in Europe and North America (Sugawara et al, 1991). On Brazil, however, the use of corn fiber has been directed primarily to animal feeding (Alessi et al, 2003;Callegaro et al, 2005;Paes, 2008;Dliveira et al, 2014), with no added value to the product.…”

Section: Introductionmentioning

confidence: 99%

The effect of micronized corn fiber on body weight, glycemia, and lipid metabolism in rats fed cafeteria diet

et al. 2018

Self Cite

View full text Add to dashboard Cite

During corn industrial dry milling, a residue rich in dietary fibers is generated. This study aimed to evaluate the effects of micronized corn fiber (MCF) as part of a cafeteria diet in the macronutrient metabolism and body weight. Wistar male rats, with initial body weight of 249 ± 14 g (n = 13), received AON-93M diet (Group 1) or cafeteria diet (Groups 2, 3 and 4), composed of commercial ration, cookies, fried potato sticks, milk chocolate, bacon and chicken liver pâté. Groups 3 and 4 received MCF to replace 100 and 50% of the cellulose from the AON-93M diet, respectively. After 35 days, blood, tissues and feces were collected. Data were analyzed by ANDVA followed by Tukey test (p < 0.10). The weight gain of the animals increased by 25.9%, 20.8% and 22.0%, when fed cafeteria diet or 100 and 50% of MCF respectively, compared to the control group, although food consumption did not differ between them. Body weight and food efficiency ratio did not differ between the groups fed cafeteria diet with or without MCF. The addition of MCF to the cafeteria diet did not alter the animal lipid profile and glycemia, however, the accumulation of lipids in their livers was similar to the control group. The intake of 100% MCF resulted in higher fecal weight and fecal excretion of lipids, and lower fecal nitrogen, lipid absorption and lipid deposition in the liver than the cafeteria diet. On conclusion, MCF has a potential to improve intestinal transit and lipid excretion, but showed no benefit on blood lipid and glucose levels.

show abstract

“…Maize biomass is a solid waste recovered from the dry milling process of the grain in the “biju” maize flour processing. It is mainly constituted of the maize grain pericarp and rich in dietary fiber (Oliveira Junior et al, 2014). Dietary fiber is usually found in grains, cereals, fruits and vegetables, and it consists of portions of food not digestible by the human digestive tract, such as cellulose, hemicellulose, and lignin.…”

Section: Introductionmentioning

confidence: 99%

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance

Ribeiro

Oliveira

Silva

et al. 2022

Food sci. technol. int.

View full text Add to dashboard Cite

The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g 100 g−1) and protein (7.04 ± 0.02 g 100 g−1) besides its low-calorie characteristic (1421.22 kJ 100 g−1/339.68 kcal 100 g−1). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.

show abstract

Chemical composition and effects of micronized corn bran on iron bioavailability in rats

Cited by 6 publications

References 30 publications

Adsorption capacity of phenolic compounds onto cellulose and xylan

Adsorption capacity of phenolic compounds onto cellulose and xylan

The effect of micronized corn fiber on body weight, glycemia, and lipid metabolism in rats fed cafeteria diet

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance

Contact Info

Product

Resources

About