In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

Abstract

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.

Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone‐rich wheat bread

“…The spectrometric characteristics of the detected catabolites are reported in Table . The phenolic composition of the tested products were mostly free or bound phenolic acids with no parent compound detected in the analyzed urine and plasma samples…”

“…The present study compared, for the first time, the in vivo human absorption, metabolism, and bioavailability of phenolic compounds present in two types of bread: wholegrain bread and wheat bread enriched in aleurone fraction. We standardized bread intake based on the dose of the main phenolic acid, ferulic acid, and accounted for free and bound phenolics, as well as ferulic acid oligomers .…”

“…These results were corroborated when the same approach was used to measure the in vitro bioaccessibility of phenolic compounds in wholegrain flour bread or aleurone‐rich flour bread. All the main phenolic acids were significantly more bioaccessible in the bread enriched in aleurone fraction . Despite small intestine bioaccessibility, it is important to assess colonic bioaccessibility, as phenolic compounds are poorly absorbed in the small intestine .…”

“…In a single‐blind, randomized, cross‐over study design two commercially available breads (Barilla S.P.A.) were consumed by each participant on three separate occasions. The phenolic composition and concentrations of the two breads were first confirmed prior to meal portion calculation. The nutritional values and the ferulic acid content per portion are reported in Table .…”

“…Building on previous in vitro and animal studies performed by our group the aim of this investigation was to assess the human absorption, metabolism, and bioavailability of phenolic compounds following the consumption of whole‐wheat. We also aim to measure and compare the concentration of metabolites in urine and plasma following the consumption of wholegrain bread or bread enriched with aleurone fraction.…”