Modifying wheat bran to improve its health benefits

Abstract

Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders.These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fibre, faecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarises available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from in vitro and in vivo studies.

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

“…According to Bryngelsson et al [38], autoclaving can more effectively increase the solvent-extractable phenolic compounds-predominantly p-coumaric acids and ferulic content-than the steaming method. Recent literature has reported that wheat kernel hydrothermal processing increased the phenolic acid content's accessibility [1]. The study by Chandrasekara et al [52] stated that in five millet grains, through hydrothermal treatment (boiling for 30 min), most of the phenolic compounds content were constant, while a diminished total phenolic content was observed in fingers (local), at 36%, and dehulled fingers (Ravi) at 11%.…”

“…From ancient times, cereals have represented the base nourishment in human nutrition all over the world. Wheat and oat represent staple foods for the worldwide population [1,2]. The European Flour Millers report [3] from 2016 pointed out that in Europe, more than 45 million tons/year of wheat and oat are processed, generating more than 6.5 million tons of bran that are further used for animal feeding.…”

“…The thermal processing of bran is one of the most practical methods that increase its beneficial effects on human health [1,24,25]. Thermal processing enhances bran's solubility by making the micronutrients bio-available [26], reducing their complex structure [27,28], and decreasing the content of some inhibitory factors [1]. Previous studies on cereal products have presented that thermal processing contributes to the cell wall and cellular constituents' breakdown through the release of the bound phenolic acids [29].…”

“…Few of the mentioned methods boost the extractability of the phenolics in specific materials [24,38,39]. Blanching was reported to increase the extraction of bioactive compounds by its softening attribute [1,40]. Extrusion might positively or harmfully influence the phenolic compounds' bioaccessibility from brans.…”

Antidiabetic properties of rice and wheat bran—A review

“…According to nutritional point of view, the wheat bran obtained after milling of grains are highly rich in different nutrients like, fiber, vitamin B6, thiamine, folate and vitamin E, sterols, and antioxidants including bioactive compounds like, alkyl resorcinol, ferulic acid, flavonoids, carotenoids, and lignans, which are also known as phytochemicals (Table 2), and therefore the usage of wheat bran for human consumption has gradually increased (Chakraborty & Budhwar, 2019;Panhwar, Akbar, Ali, Yang, & Feng, 2018 (Mudgil & Barak, 2019). Dietary fiber present in wheat bran helps in gut health maintenance and easy digestion, prevents colon-related diseases in our body and also colon cancer, reduce bowel problems, cholesterol problems, and also combat diabetes (Deroover et al, 2020;Jefferson & Adolphus, 2019). An elevated level of antioxidants, lignans, and phenolic acids is available in the aleurone layer of wheat, that helps in prevention of diseases, and thus it acts as an additional property exhibited by wheat bran.…”