Bioavailability of ferulic acid is determined by its bioaccessibility

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

“…Fig. 2 shows that the maximal amount of bioaccessible ferulic acid was measured in the dialysate samples corresponding to the time interval of 1-2 h of digestion, which is consistent with the results of a previous study (Mateo Anson et al, 2009b). This was observed for all the breads, and the same trend was also observed for the bioaccessible para-coumaric and sinapic acids.…”

“…The bioaccessibility of pCA, SA, and FA was found to be higher in white bread than in whole-grain bread and bran-rich breads (Table 4), probably due to the greater proportion of free and conjugated phenolic acids in white bread. Indeed, the soluble compounds were more likely to be released from the food matrix and recovered in the dialysate samples (Mateo Anson et al, 2009b). In whole-grain bread and bran-rich breads, the %B values ranged from 5.9% to 15% for pCA, from 20% to 60% for SA, and from 2.5% to 5.1% for FA.…”

“…Previous rat and human trials have reported the low bioavailability of ferulic acid from bran-rich foods (Adam et al, 2002;Kern, Bennett, Mellon, Kroon, & Garcia-Conesa, 2003), probably due to the structure of the food matrix effect restricting the release of FA in the gastrointestinal tract (Adam et al, 2002;Vitaglione, Napolitano, & Fogliano, 2008). Indeed, the bioavailability of ferulic acid has been said to be greatly influenced by its bioaccessibility in the small intestine (Mateo Anson, van denBerg, Havenaar, Bast, & Haenen, 2009b), i.e. by its release from the food matrix and availability for intestinal absorption (Parada & Aguilera, 2007).…”

Wheat bran: its composition and benefits to health, a European perspective

“…Ferulic acid like most of the phenolic compounds in wholegrain wheat fractions exists in bound form (approximately 76%), usually bound to arabinoxylans and other indigestible polysaccharides (Liu 2007; Mateo Anson et al 2009). Although processing (such as thermal treatments and fermentation) may improve the release of ferulic acid and other bound phenolics, some authors question the availability of such phenolics for absorption in the gastrointestinal tract (Mateo Anson et al 2009).…”

Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1)

“…specific transporters) present in vivo , bioaccessible compounds are not necessarily bioavailable; however, compounds that are not bioaccessible are generally not bioavailable. TIM-1 has been used to investigate bioaccessibility of phytochemicals (Blanquet-Diot, Soufi, Rambeau, Rock, &Alric, 2009; Lila et al, 2011; Mateo Anson, Van den Berg, Havenaar, Bast, & Haenen, 2009; Minekus et al, 2005), dietary nutrients (Haraldsson et al, 2005; Verwei, Freidig, Havenaar, & Groten, 2006; Verwei et al, 2003) and drug formulations (Blanquet et al, 2004; Tenjarla, Romasanta, Zeijdner, Villa, & Moro, 2007) under fed or fasted states.…”