Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects

Pavlovich-Abril, Alán; Rouzaud-Sández, Ofelia; Torres, Patricia; Robles-Sánchez, Maribel

doi:10.3109/09637486.2012.676030

Cited by 33 publications

(17 citation statements)

References 77 publications

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“…48 For instance, fiber, primarily found in the bran, may reduce the risk of certain chronic diseases, in particular CVD, metabolic syndrome, diabetes, and certain cancers. 49,50 Antioxidant phytochemicals found in wheat bran fractions, such as phenolic acids and alkylresorcinols may modulate cellular oxidative status and prevent biologically important molecules such as DNA, proteins, and membrane lipids from oxidative damage. 51 In addition, magnesium has potentially favorable effects on insulin sensitivity and diabetes risk, 3 blood pressure, 52 and cardiovascular health.…”

Section: Discussionmentioning

confidence: 99%

Association Between Dietary Whole Grain Intake and Risk of Mortality

et al. 2015

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Section: Discussionmentioning

confidence: 99%

Association Between Dietary Whole Grain Intake and Risk of Mortality

et al. 2015

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“…Furthermore, it is important to take into account that different by-products concentrate cuticular layers such as cereal brans and fruit pomaces provided by the corresponding food industries. Actually, these cuticle-rich plant by-products are used as fibers for nutritional health purposes [ 7 , 8 ] and could be considered as a source of original lipid biomolecules for different applications as it was explored for another lipid polymer, suberin of cork tree [ 9 , 10 ]. Indeed, these cutin fatty acids displays interesting emulsifying and coating properties due to their amphiphilic structure [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Assembly of the Cutin Polyester: From Cells to Extracellular Cell Walls

Bakan

Marion

2017

Plants

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Cuticular matrices covering aerial plant organs or delimiting compartments in these organs are composed of an insoluble hydrophobic polymer of high molecular mass, i.e., cutin, that encompass some cell wall polysaccharides and is filled by waxes. Cutin is a polyester of hydroxy and-or epoxy fatty acids including a low amount of glycerol. Screening of Arabidopsis and more recently of tomato (Solanum lycopersicum) mutants allowed the delineation of the metabolic pathway involved in the formation of cutin monomers, as well as their translocation in the apoplast. Furthermore, these studies identified an extracellular enzyme involved in the polymerization of these monomers, i.e., cutin synthase 1 (CUS1), an acyl transferase of the GDSL lipase protein family. By comparing the structure of tomato fruit cutins from wild type and down-regulated CUS1 mutants, as well as with the CUS1-catalyzed formation of oligomers in vitro, hypothetical models can be elaborated on the polymerization of cutins. The polymorphism of the GDSL-lipase family raises a number of questions concerning the function of the different isoforms in relation with the formation of a composite material, the cuticle, containing entangled hydrophilic and hydrophobic polymers, i.e., polysaccharides and cutin, and plasticizers, i.e., waxes.

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“…In the face of depleting resources and burgeoning population, repurposing of unconventional food ingredients by innovative technology can establish sustainability (Malik 2007). A slew of obscure and once-vilified agro-industrial by-products such as cereal brans (Pavlovich-Abril et al 2012), soy pulp (Katayama and Wilson 2008), fruit pomace (Bhushan et al 2008), seafood wastes (Ben Rebah and Miled 2012), and whey (Sousa et al 2012) are soaring in popularity as nutrient-dense food components. Exploitation of bioactive ingredients is universally being encouraged (Baiano 2014).…”

Section: Introductionmentioning

confidence: 99%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

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The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

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Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects

Cited by 33 publications

References 77 publications

Association Between Dietary Whole Grain Intake and Risk of Mortality

Association Between Dietary Whole Grain Intake and Risk of Mortality

Assembly of the Cutin Polyester: From Cells to Extracellular Cell Walls

Emerging trends in nutraceutical applications of whey protein and its derivatives

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