Bioprocessing of wheat (Triticum aestivumcv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

Abstract

Evaluating the biological potential of wheat grain cultivated in northwestern Mexico is important because it mainly varies according to the cultivar and production area. The aim of the present study was to evaluate ferulic acid (FA) bioaccessibility in breads supplemented with bioprocessed bran. Bran that was bioprocessed with xylanase enzyme (EB), yeast fermentation (FB), and a combination of both treatments (FEB) showed a higher total phenol content and antioxidant capacity compared with native bran (NB), and the majority of these components were found in a bound fraction. For NB and bioprocessed bran, FA was found at higher levels compared to the other hydroxycinnamic acids evaluated. Bioprocessing increased the free FA content six-fold compared to NB. The % bioaccessibility of FA in different breads increased in the following order: FEB<NB<FB<EB. The addition of bioprocessed bran is may be the simple way to increase the amount of bioactive compounds in a bread product.Bioprocesamiento de salvado de trigo (Triticum aestivum cv. Kronstad) del Noroeste de México: Efecto sobre la bioaccesibilidad del ácido ferúlico en panes RESUMEN La evaluación del potencial biológico de trigo cultivado en el Noroeste de México es importante porque este varía principalmente según el cultivar y área de producción. El objetivo del presente estudio fue evaluar la bioaccesibilidad del ácido ferúlico (FA) en panes adicionados con salvado bioprocesado. El salvado bioprocesado con enzima xilanasa (EB), fermentación con levadura (FB) y la combinación de ambos tratamientos (FEB) mostraron los valores más altos de contenido de fenoles totales y capacidad antioxidante que el salvado nativo (NB), en donde la fracción ligada presentó la mayor proporción respecto a la fracción libre. Tanto para el NB como para los bioprocesados, el FA se encontró en proporciones más altas respecto a los otros ácidos hidroxicinámicos evaluados. El bioprocesamiento aumentó seis veces más el contenido de FA libre en comparación con el NB. El % de bioaccesibilidad del FA en los diferentes panes se incrementó en el siguiente orden: FEB<NB<FB <EB. La adición de salvado bioprocesado puede ser una manera sencilla de aumentar los compuestos bioactivos en un producto pan.

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

“…The increase of ferulic acid bioaccessibility after fermentation was also observed by Villalva et al [60] in bread supplemented with bioprocessed bran. One more example of efficacy of the raw material pre-treatment by fermentation on antioxidant compound content is reported by Rashid et al [61] who found an increased concentration of ferulic acid, organic acids, γ-oryzanol and α-tocopherol in rice bran.…”

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

“…The cell wall degrading enzymes method for the mobilization of bioactive molecules in the bran fraction represents a new pathway for grain enrichment and, in addition, enhances their level in cereal flour [ 181 , 186 ]. For example, ferulic content in bread supplemented with enzymatically treated bran was higher compared to untreated bran, therefore the enzymatically treatment increased the bioaccessibility of ferulic acids [ 187 ].…”

“…Encapsulation of phenolic compounds can sustain their stability during food processing and digestion, as well as enhance their absorption and extend their life in the bloodstream, resulting in improved bioavailability [ 187 , 205 , 206 , 207 ], therefore several studies have underlined nanocarriers as a good strategy to improve bioavailability of phenolics [ 208 , 209 , 210 , 211 ], such as lipid nanocarriers [ 212 ]. In 2017, Hu et al [ 213 ] reviewed and analyzed in depth the encapsulation technology processes of phenolic compounds and their impact on bioavailability, where the main conclusions underlined the idea that nanocarriers may increase the bioavailability of phenolic compounds, mainly by enhancing their solubility, protecting from degradation in the intestinal tract, supporting the permeation rate in the small intestine, and, moreover increasing their contents in the bloodstream.…”

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

“…Feruloyl esterase and pentopan have been shown to release ferulic acid from wheat bran selectively, and pretreatment of the bran with alcalase and termamyl enhanced ferulic acid production by up to 20 times ( Ferri et al, 2020 ). Bread enriched with bioprocessed wheat bran through xylanase enzyme and yeast fermentation improved ferulic acid bio-accessibility ( Amaya Villalva et al, 2018 ). Furthermore, wheat aleurone fractions treated with xylanase alone or in combination with feruloyl esterase improved ferulic acid bioavailability in obese mice fed a high-fat diet.…”