Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men

Anson, Nuria Mateo; Havenaar, R.; Vaes, Wouter H. J.; Coulier, L; Venema, Koen; Selinheimo, Emilia; Bast, Aalt; Haenen, Guido R.M.M.

doi:10.1016/j.foodchem.2011.03.043

Cited by 30 publications

(15 citation statements)

References 36 publications

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“…Hence, such effective utilisation by colonocytes may not allow for the detection of (subtle) differences in SCFA production between treatments (Anson et al . ). Furthermore, it has been suggested that faecal SCFAs (the main outcome measure of many studies) may only reflect production of SCFAs in the distal colon.…”

Section: Resistant Starch and Colonic Healthmentioning

confidence: 97%

“…As mentioned, the majority of SCFAs produced are absorbed by the colon, with mechanisms thought to include non-ionic diffusion and transporter-mediated mechanisms coupled with sodium (Cummings et al 1987;Scheppach 1994;Binder 2010). Hence, such effective utilisation by colonocytes may not allow for the detection of (subtle) differences in SCFA production between treatments (Anson et al 2011). Furthermore, it has been suggested that faecal SCFAs (the main outcome measure of many studies) may only reflect production of SCFAs in the distal colon.…”

Section: Short-chain Fatty Acid Productionmentioning

confidence: 99%

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Health effects of resistant starch

2017

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The merits of a fibre-rich diet are well documented. Resistant starch (RS) is a form of starch that resists digestion in the small intestine and, as such, is classified as a type of dietary fibre. RS can be categorised as one of five types (RS1-5), some of which occur naturally in foods such as bananas, potatoes, grains and legumes and some of which are produced or modified commercially, and incorporated into food products. This review describes human evidence on the health effects of RS consumption, with the aim of identifying any benefits of RS-rich foods and RS as a functional ingredient. The reduced glycaemic response consistently reported with RS consumption, when compared with digestible carbohydrate, has resulted in an approved European Union health claim. Thus, RS-rich foods may be particularly useful for managing diabetes. There appears to be little impact of RS on other metabolic markers, such as blood pressure and plasma lipids, though data are comparatively limited. Promising results on markers of gut health suggest that further research may lead to the classification of RS as a prebiotic. Microbial fermentation of RS in the large intestine to produce short-chain fatty acids likely underpins some of its biological effects, including increasing satiety. However, effects on appetite have not resulted in notable changes in bodyweight after long-term consumption. Emerging research suggests potential for RS as an ingredient in oral rehydration solutions and in the treatment of chronic kidney disease. Overall, RS possesses positive properties as a healthy food component.

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Section: Resistant Starch and Colonic Healthmentioning

confidence: 97%

Section: Short-chain Fatty Acid Productionmentioning

confidence: 99%

Health effects of resistant starch

2017

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“…The major problem identified by bioavailability studies was the poor bioaccessibility of the active principles. Two studies from Anson et al [39,40], evidenced that release and conversion of phenolic acids to their microbial metabolites was enhanced by bioprocessing of wheat bran to more bioavailable formulations. In the bioprocessed bread, the bran was processed by yeast fermentation combined with enzyme treatment, consisting of cellwall-degrading enzymes, mainly xylanase, cellulase, glucanase and feruloyl-esterase [40].…”

Section: Cereal Consumption and Bioprinciples Of Accessibilitymentioning

confidence: 99%

Cereal Lignans, Natural Compounds of Interest for Human Health?

Zanella

Biasiotto

Holm³

et al. 2017

Natural Product Communications

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Cereals are suggested to be the most important sources of lignan in the diets of western populations. Recent epidemiological studies show that European subpopulations in which the major source of lignans are cereals, display lower disease frequency regarding metabolic and cardiovascular diseases. The biological mechanisms of lignan are several. Beyond their antioxidant and anti-inflammatory actions at nutritional doses some lignans regulate the activity of specific nuclear receptors (NRs), such as the estrogen receptors (ERs), and also NRs that are central switches in glucose and fatty acid metabolism such as PPAR, PPAR and LXRs, highlighting them as selective nuclear receptor modulators (SNRMs). These include enterodiol (END) and enterolactone (ENL), the metabolites produced by the gut microbiota from food lignans. The available knowledge suggests that given some additional research it should be possible to make 'function' claims for a regular intake of lignans-rich foods related to maintaining a healthy metabolism.

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“…Moreover, the Academy of Nutrition and Dietetics (formerly known as the American Dietetic Association) stated that the intake of 14 g dietary fiber, per 1000 kcal consumed, can decrease the risk of obesity, cardiovascular diseases, and type 2 diabetes, and that associations exist between the consumption of dietary fiber and a decreased risk of colon diverticulosis as well as constipation (Slavin ). Furthermore, epidemiological studies clearly demonstrated the health benefits of consuming whole‐grain foods such as reduced risk of gastro‐intestinal cancers (Chan and others ; Hamer and others ; Schatzkin and others ; Anson and others ), type 2 diabetes (de Munter and others ), cardiovascular disease (Jacobs and Gallaher ), and obesity (Anderson and others ; Fardet ; Sivam and others ; Kumar and others ).…”

Section: Introductionmentioning

confidence: 99%

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

Hemdane

Jacobs

Dornez

et al. 2015

Comp Rev Food Sci Food Safe

220

138

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Wheat bran, a by-product of the industrial roller milling of wheat, is increasingly added to food products because of its nutritional profile and physiological effects. Epidemiological data and scientific studies have demonstrated the health benefits of consuming bran-rich or whole-grain food products. However, incorporation of wheat bran in cereal-based products negatively affects their production process. Furthermore, the organoleptic quality of the obtained products is mostly perceived as inferior to that of products based on refined wheat flour. This review summarizes the current knowledge on the impact of wheat bran on bread making, provides a comprehensive overview of the bran properties possibly involved, and discusses different strategies that have been evaluated up till now to counteract the detrimental effects of wheat bran on bread making.

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Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men

Cited by 30 publications

References 36 publications

Health effects of resistant starch

Health effects of resistant starch

Cereal Lignans, Natural Compounds of Interest for Human Health?

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

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