Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

Gunenc, Aynur; Alswiti, Christina; Hosseinian, Farah

doi:10.5539/jfr.v6n2p1

Cited by 11 publications

(3 citation statements)

References 28 publications

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“…Butyric acid is one of products of prebiotics fermentation, acknowledged as a fuel for coloncytes, it also favors normalization of feces pH, influencing the colon function. Changes in the colon microflora after bran consumption and metabolic output (including free ferulic acid) increased [65].…”

Section: Wheat Bran and Its Influence On The Human Healthmentioning

confidence: 96%

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Kaprelyants

Pozhitkova

Buzhylov

2019

EUREKA: Life Sciences

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Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat). Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry. The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients. The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds. Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances. Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.

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Section: Wheat Bran and Its Influence On The Human Healthmentioning

confidence: 96%

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Kaprelyants

Pozhitkova

Buzhylov

2019

EUREKA: Life Sciences

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“…Cereal grain brans have been examined the most extensively for potential prebiotic properties for human use. Wheat bran has been examined as a prebiotic source for potential antioxidant properties and has been demonstrated to enhance proliferation of Bifidobacterium (D' Hoe et al, 2018 ; Gunene et al, 2017 ). Barley beta-glucans have been shown to alter gut microbiota in support of reduced risk of cardiovascular disease (Wang et al, 2016 ).…”

Section: Poultry Microbiome: Fermentable Fibersmentioning

confidence: 99%

Prebiotics and the poultry gastrointestinal tract microbiome

et al. 2020

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Feed additives that can modulate the poultry gastrointestinal tract and provide benefit to bird performance and health have recently received more interest for commercial applications. Such feed supplements offer an economic advantage because they may directly benefit poultry producers by either decreasing mortality rates of farm animals, increasing bird growth rates, or improve feed efficieny. They can also limit foodborne pathogen establishment in bird flocks by modifying the gastrointestinal microbial population. Prebiotics are known as non-digestible carbohydrates that selectively stimulate the growth of beneficial bacteria, thus improving the overall health of the host. Once prebiotics are introduced to the host, 2 major modes of action can potentially occur. Initially, the corresponding prebiotic reaches the intestine of the chicken without being digested in the upper part of the gastrointestinal tract but are selectively utilized by certain bacteria considered beneficial to the host. Secondly, other gut activities occur due to the presence of the prebiotic, including generation of short-chain fatty acids and lactic acid as microbial fermentation products, a decreased rate of pathogen colonization, and potential bird health benefits. In the current review, the effect of prebiotics on the gastrointestinal tract microbiome will be discussed as well as future directions for further research.

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“…Oligosaccharides are naturally abundant in vegetables, roots, tubers and fruit crops. Some studies have found oligosaccharides in leek (Grzelak-Biaszczyk et al 2011); asparagus (Kou et al, 2016); chicory (Mueller et al, 2016); Jerusalem artichoke (Li et al, 2015); garlic (Zhang et al, 2013); onion (Tinello et al, 2017); wheat (Gunenc et al, 2017); oat (Ahmad et al, 2014); soybean (Ma et al, 2017); banana (Anyasi et al, 2013); dragon fruit (Dasaesamoh et al, 2016); nectarine (Jovanovic-Malinovska et al,2014); okra (Wichienchot et al,2019); jack fruit (Tan et al, 2013); palm fruit (Eid et al, 2014); and others. Yacon, a millennial tuber consumed by Incas, is one of the most well-known prebiotic foods in South America (Ojansivu et al, 2011, Delgado et al, 2013, Caetano et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

Brazilian pine seeds (Araucaria angustifolia): a source of oligosaccharides and resistant starch

Godoy

Nadolny

Ferreira

et al. 2023

Preprint

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One of the main source of food related to the socio biodiversity in southern Brazil is the pinhão, seed of Araucaria angustifolia, a remnant species from the Jurassic period that is threatened with extinction. Studies show that Brazilian pine seeds contain resistant starch, antioxidants, dietary fiber and are a source of minerals such as magnesium and copper. They are also rich in starch, low in fat and sugar and its intake produces low glycemic index, which can promote health benefits for consumers. This study investigated the oligosaccharides and resistant starch content of nine different genotypes of Araucaria angustifolia seeds in three different harvesting stages. Brazilian pine seeds presented in their composition fructooligosaccharides (FOS), however maltooligosaccharides (MOS) were the main ones found in the samples and differences were related to each stage of maturity. The early stages (Sancti josephi) seeds provided higher content of resistant starch when compared to later stages. The presence of these compounds makes pinhão a source of prebiotics, which, consequently, enhances awareness on the potential value of these seeds for their use in the food industry and improve the species preservation.

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Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

Cited by 11 publications

References 28 publications

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Prebiotics and the poultry gastrointestinal tract microbiome

Brazilian pine seeds (Araucaria angustifolia): a source of oligosaccharides and resistant starch

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