Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods

Neacsu, Madalina; McMonagle, Jolene; Fletcher, Reg; Scobbie, Lorraine; Duncan, Gary; Cantlay, Louise; Roos, Baukje de; Duthie, Garry G.; Russell, Wendy

doi:10.1016/j.foodchem.2013.05.023

Cited by 21 publications

(17 citation statements)

References 28 publications

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“…Ferulic acid (4OH3OMeCA) accounts for more than half of bound phenolic compounds present in wheat bran (Iiyama et al ., ; Neacsu et al ., ). Concentrations of ferulic acid‐derived phenolic acids (http://onlinelibrary.wiley.com/doi/10.1111/1462-2920.13158/suppinfo) detected in fermentor liquid from within the nylon bag peaked at 24 h (Fig.…”

Section: Resultsmentioning

confidence: 97%

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Wheat bran promotes enrichment within the human colonic microbiota of butyrate‐producing bacteria that release ferulic acid

Duncan

Russell

Quartieri

et al. 2016

Environmental Microbiology

130

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SummaryCereal fibres such as wheat bran are considered to offer human health benefits via their impact on the intestinal microbiota. We show here by 16S rRNA gene‐based community analysis that providing amylase‐pretreated wheat bran as the sole added energy source to human intestinal microbial communities in anaerobic fermentors leads to the selective and progressive enrichment of a small number of bacterial species. In particular, OTUs corresponding to uncultured Lachnospiraceae (Firmicutes) related to E ubacterium xylanophilum and B utyrivibrio spp. were strongly enriched (by five to 160 fold) over 48 h in four independent experiments performed with different faecal inocula, while nine other Firmicutes OTUs showed > 5‐fold enrichment in at least one experiment. Ferulic acid was released from the wheat bran during degradation but was rapidly converted to phenylpropionic acid derivatives via hydrogenation, demethylation and dehydroxylation to give metabolites that are detected in human faecal samples. Pure culture work using bacterial isolates related to the enriched OTUs, including several butyrate‐producers, demonstrated that the strains caused substrate weight loss and released ferulic acid, but with limited further conversion. We conclude that breakdown of wheat bran involves specialist primary degraders while the conversion of released ferulic acid is likely to involve a multi‐species pathway.

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Section: Resultsmentioning

confidence: 97%

“…Ferulic acid (4OH3OMeCA) accounts for more than half of bound phenolic compounds present in wheat bran (Iiyama et al, 1994;Neacsu et al, 2013). Concentrations of ferulic acid-derived phenolic acids ( Fig.…”

Section: Figmentioning

confidence: 99%

Wheat bran promotes enrichment within the human colonic microbiota of butyrate‐producing bacteria that release ferulic acid

Duncan

Russell

Quartieri

et al. 2016

Environmental Microbiology

130

View full text Add to dashboard Cite

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“…Chromatographic separation was performed, according to Neacsu et al (Neacsu et al, 2013) operated under gradient conditions at a flow rate of 0.4 mL/min over 69 min and an injection volume of 10 µL. The gradient programme was: 90% A -10% B initially, changed to 45% A -55% B over 45 min, then to 20% A -80% B over 15 min and held for 3 min.…”

Section: Lc-ms/ms Analysismentioning

confidence: 99%

Determination of sinapine in rapeseed pomace extract: Its antioxidant and acetylcholinesterase inhibition properties

et al. 2019

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“…Ready-to-eat cereals (RTECs) are major sources of dietary fiber (mainly cereal fiber) and other nutrients, such as minerals and antioxidants [1, 2], which have shown beneficial effects on human health, such as improvement of weight loss and lipid profile, as well as inhibition of systemic inflammation [3–6]. In epidemiology studies, consumption of RTEC or cereal fiber has been associated with reduced levels of a variety of risk factors for cardiovascular disease (CVD), type 2 diabetes, and certain cancers [4, 7–12].…”

Section: Introductionmentioning

confidence: 99%

Ready-to-Eat Cereal Consumption with Total and Cause-Specific Mortality: Prospective Analysis of 367,442 Individuals

Xu¹,

Huang²,

Lee

et al. 2015

Journal of the American College of Nutrition

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Background Intakes of ready-to-eat cereal (RTEC) have been inversely associated with risk factors of chronic diseases such as cardiovascular disease (CVD), type 2 diabetes, and certain cancers; however, their relations with total and cause-specific mortality remain unclear. Objective To prospectively assess the associations of RTEC intakes with all causes and disease-specific mortality risk. Design The study included 367,442 participants from the prospective National Institutes of Health (NIH)–AARP Diet and Health Study. Intakes of RTEC were assessed at baseline. Results Over an average of 14 years of follow-up, 46,067 deaths were documented. Consumption of RTEC was significantly associated with reduced risk of mortality from all-cause mortality and death from CVD, diabetes, all cancer, and digestive cancer (all p for trend < 0.05). In multivariate models, compared to nonconsumers of RTEC, those in the highest intake of RTEC had a 15% lower risk of all-cause mortality and 10%–30% lower risk of disease-specific mortality. Within RTEC consumers, total fiber intakes were associated with reduced risk of mortality from all-cause mortality and deaths from CVD, all cancer, digestive cancer, and respiratory disease (all p for trend < 0.005). Conclusions Consumption of RTEC was associated with reduced risk of all-cause mortality and mortality from specific diseases such as CVD, diabetes, and cancer. This association may be mediated via greater fiber intake.

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Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods

Cited by 21 publications

References 28 publications

Wheat bran promotes enrichment within the human colonic microbiota of butyrate‐producing bacteria that release ferulic acid

Wheat bran promotes enrichment within the human colonic microbiota of butyrate‐producing bacteria that release ferulic acid

Determination of sinapine in rapeseed pomace extract: Its antioxidant and acetylcholinesterase inhibition properties

Ready-to-Eat Cereal Consumption with Total and Cause-Specific Mortality: Prospective Analysis of 367,442 Individuals

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