In vitro bioaccessibility assessment of phenolic compounds from selected cereal grains: A prediction tool of nutritional efficiency

Chitindingu, Kudakwashe; Benhura, M. A. N.; Muchuweti, Maud

doi:10.1016/j.lwt.2015.02.026

Cited by 35 publications

(11 citation statements)

References 23 publications

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“…These results were consistent with previous studies [ 44 , 45 ] that found that the SDF/IDF ratio in cereal products is positively correlated to their phenolic bioaccessibility. The phenolic bioaccessibility of IDFDRB was also much lower than those of nuts (56.87%), vegetables (26.01%), legumes (25.47%) and fruits (40.77%) and seven grains (Sorghum arundinaceum, Eleusinecorocana, Sorghum bicolor (red variety), Amaranthus hybridus, Rottboelliacochinchinensis, Panicum maximum and Brachiariabrizantha, average, 28%) [ 46 , 47 ]. To our best knowledge, there have been no reports involving the phenolic bioaccessibility of dietary fibre from other materials.…”

Section: Resultsmentioning

confidence: 99%

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

et al. 2018

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The composition, in vitro bioaccessibility and antioxidant activities of the phenolic compounds in defatted rice bran (DRB) and its soluble and insoluble dietary fibres were systematically evaluated in this study. The total phenolic content of insoluble dietary fibre from DRB (IDFDRB) was much higher than that of the soluble dietary fibre from DRB (SDFDRB) but was 10% lower than that of DRB. Bound phenolics accounted for more than 90% of the total phenolics in IDFDRB, whereas they accounted for 34.2% and 40.5% of the total phenolics in DRB and SDFDRB, respectively. Additionally, the phenolic profiles and antioxidant activities were significantly different in DRB, SDFDRB and IDFDRB. The phenolic compounds in IDFDRB were much less bioaccessibility than those in DRB and SDFDRB due to the higher proportion of bound phenolics in IDFDRB. Considering that bound phenolics could be released from food matrices by bacterial enzymes in the large intestine and go on to exert significant beneficial health effects in vivo, further studies on IDFDRB are needed to investigate the release of the phenolics from IDFDRB via gut microbiota and the related health benefits.

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Section: Resultsmentioning

confidence: 99%

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

et al. 2018

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“…Subramanian and Gupta (2016) reported that administration of amaranth extract through an oral dose increases the level of NO 3and NO 2in plasma as well as in saliva. The bio-accessibility of phenolic compounds was accessed in five wild (Amaranthus hybridus, Brachiaria brizantha, Panicum maximum, Rottboellia cochinchinensis, and Sorghum arundinaceum) and two domesticated cereal (Eleusine corocana and a red variety of Sorghum bicolor) grains found in Zimbabwe and showed that Amaranthus hybridus had the highest intestinal bio-accessibility (95.4 ± 0.01%) vis-à-vis the other cereals tested (Chitindingu et al, 2015). Serna-Saldivar et al (2015) recommended the use of A. caudatus grain flour in maize tortillas to improve the bioavailability of nutrients and to reduce diabetes as well as an anthelmintic.…”

Section: Amaranthmentioning

confidence: 99%

Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability

et al. 2020

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With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by 2050 with continuously dwindling arable land. Hence, it is imperative that extra food come from the marginal lands that are expected to be unsuitable for growing major staple crops under the adverse climate change scenario. Crop diversity provides right alternatives for marginal environments to improve food, feed, and nutritional security. Well-adapted and climate-resilient crops will be the best fit for such a scenario to produce seed and biomass. The minor millets are known for their high nutritional profile and better resilience for several abiotic stresses that make them the suitable crops for arid and salt-affected soils and poor-quality waters. Finger millet (Eleucine coracana) and foxtail millet (Setaria italica), also considered as orphan crops, are highly tolerant grass crop species that grow well in marginal and degraded lands of Africa and Asia with better nutritional profile. Another category of grains, called pseudo-cereals, is considered as rich foods because of their protein quality and content, high mineral content, and healthy and balance food quality. Quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), and buckwheat (Fagopyrum esculentum) fall under this category. Nevertheless, both minor millets and pseudo-cereals are morphologically different, although similar for micronutrient bioavailability, and their grains are gluten-free. The cultivation of these millets can make dry lands productive and ensure future food as well as nutritional security. Although the natural nutrient profile of these crop plant species is remarkably good, little development has occurred in advances in molecular genetics and breeding efforts to improve the bioavailability of nutrients. Recent advances in NGS have enabled the genome and transcriptome sequencing of these millets and pseudo-cereals for the faster development of molecular markers and application in molecular breeding. Genomic information on finger millet (1,196 Mb with 85,243 genes); S. italica, a model small millet (well-annotated draft genome of 420 Mb with 38,801 protein-coding genes); amaranth (466 Mb genome and 23,059 protein-coding genes); buckwheat (genome size of 1.12 Gb with 35,816 annotated genes); and quinoa (genome size of 1.5 Gb containing 54,438 protein-coding genes) could pave the way for the genetic improvement of these grains. These genomic resources are an important first step toward genetic improvement of these crops. This

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“…This means that almost all the bound compounds are delivered to the large intestine, where they are subject to possible modifications by the gut microbiota. The higher the dietary fiber content in cereals, the lower the bioaccessibility of phenolic compounds (Chitindingu et al, 2015). In this sense, the ferulic acid bioavailability in rats was reduced in a cereal matrix due to the interactions with hemicelluloses (Adam et al, 2002).…”

Section: Many Pectin Interactions Have Been Reportedmentioning

confidence: 99%

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2017

Critical Reviews in Food Science and Nutrition

249

189

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Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

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In vitro bioaccessibility assessment of phenolic compounds from selected cereal grains: A prediction tool of nutritional efficiency

Cited by 35 publications

References 23 publications

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

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