Potential health effects of brewers’ spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine

Merten, Diane; Erman, Lara; Marabelli, Gianluca Pierluigi; Leners, Bernadette; Ney, Yannick; Nasim, Muhammad Jawad; Jacob, Claus; Tchoumtchoua, Job; Cajot, Sébastien; Bohn, Torsten

doi:10.1039/d1fo03090f

Cited by 17 publications

(12 citation statements)

References 75 publications

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“…A sample extracted from milled coffee green beans (CGB) by a subcritical water extraction (SWE), carried out by following a procedure reported in literature, 17 was used as additive (labeled exCGB). The chemical composition, determined by HPLC‐DAD as previously described and expressed as mg g −1 , 18 was: 40.0 mg of chlorogenic acid, 58.7 mg of neochlorogenic acid, 57.1 mg of cryptochlorogenic acid and 27.2 mg of caffeine.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the activity of natural phenolic antioxidants, extracted from industrial coffee residues, on the stability of poly(1,4‐butylene succinate) formulations

Bianchi

Marchese

Vannini

et al. 2023

J of Applied Polymer Sci

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In this work, the evaluation of the antioxidant activity of natural phenolic compounds is performed and compared to that of a conventional antioxidative agent. Phenolic molecules, extracted from industrial processing coffee residues, are added to a matrix of poly(1,4-butylene succinate) (PBS). The apparent activation energy (E a ) of the thermo-oxidative degradation is calculated by employing different methods like Kissinger-Akahira-Sunose, Flynn-Wall-Ozawa and Friedman. The results are compared with the antioxidant activity evaluation obtained through the ABTS radical scavenging assay. From the average activation energies, it is observed that the addition of the natural antioxidants led to an increase in the activation energy of the degradation process as a function of the phenolic compound content. This trend is confirmed by the results of the ABTS assay. Hence, this study proves that the active molecules extracted from agri-food waste could be employed to improve the antioxidant capacity of the biopolymer, even if the composition of the extract must be evaluated in order to mitigate the effects of other components.

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Section: Methodsmentioning

confidence: 99%

Evaluation of the activity of natural phenolic antioxidants, extracted from industrial coffee residues, on the stability of poly(1,4‐butylene succinate) formulations

Bianchi

Marchese

Vannini

et al. 2023

J of Applied Polymer Sci

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“…Then, 200 μL of 1 m NaOH aqueous solution was added to the mixture, and absorbance was taken at 510 nm. The free flavonoid content was found from the regression equation and expressed as mg quercetin equivalent per gram (Merten et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

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Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio-chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

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“…Considering these low-value applications, if any, BSG represents another fine example of value gone to waste ( 179 ). Indeed, BSG or what is called now occasionally SuperGrain+ (SG+) contains considerable amounts of nutritionally valuable components, such as proteins, fibers and phenolic compounds, which in turn may benefit in some health conditions, such as heart diseases, hypercholesterolemia and cancer ( 180 ). Today, it is attractive to process BSG further to produce BSG flour and use it in baking and cooking, in vegan patties and in bread, as a powerful source of dietary fiber and provider of proteins and polyphenols, and as a regulator of the gut microbiota ( 181 ).…”

Section: Waste Into Value: Upcycling Of Industrial Food Waste (Wine B...mentioning

confidence: 99%

The future in the litter bin – bioconversion of food waste as driver of a circular bioeconomy

Razouk,

Tiganescu,

von Glahn

et al. 2024

Front. Nutr.

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Bioconversion of organic waste requires the development and application of rather simple, yet robust technologies capable of transferring biomass into energy and sustainable materials for the future. Food waste plays a significant role in this process as its valorisation reduces waste and at the same time avoids additional exploitation of primary resources. Nonetheless, to literally become “litterate”. extensive research into such robust large-scale methods is required. Here, we highlight some promising avenues and materials which fulfill these “waste to value” requirements, from various types of food waste as sustainable sources for biogas, bioethanol and biodiesel to fertilizers and antioxidants from grape pomace, from old-fashioned fermentation to the magic of anaerobic digestion.

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Potential health effects of brewers’ spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine

Abstract: Brewer`s spent grains (BSG) are a by-product of the beer-brewing industry, often employed as animal feedingstuffs. With BSG being rich not only in proteins, lipids, dietary fiber but also in...

Cited by 17 publications

References 75 publications

Evaluation of the activity of natural phenolic antioxidants, extracted from industrial coffee residues, on the stability of poly(1,4‐butylene succinate) formulations

Evaluation of the activity of natural phenolic antioxidants, extracted from industrial coffee residues, on the stability of poly(1,4‐butylene succinate) formulations

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

The future in the litter bin – bioconversion of food waste as driver of a circular bioeconomy

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