Whole cereal grains and potential health effects: Involvement of the gut microbiota

Gong, Lingxiao; Cao, Wenyan; Chi, Hailin; Zhang, Huijuan; Sun, Baoguo

doi:10.1016/j.foodres.2017.10.025

Cited by 167 publications

(128 citation statements)

References 166 publications

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“…Epidemiological evidences showed a close association of millets with a decrease in the incidence/risk factors of cardiovascular disease, diabetes, and certain cancers, etc. (Gong et al, ; Radhika et al, ; Singh & Raghuvanshi, ).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and functional roles of millets—A review

et al. 2019

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The available cultivable plant‐based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed industries for existing food and feed crops. However, the cheapest food materials are those that are derived from plant sources which although they occur in abundance in nature, are still underutilized. At this juncture, identification, evaluation, and introduction of underexploited millet crops, including crops of tribal utility which are generally rich in protein is one of the long‐term viable solutions for a sustainable supply of food and feed materials. In view of the above, the present review endeavors to highlight the nutritional and functional potential of underexploited millet crops. Practical applications Millets are an important food crop at a global level with a significant economic impact on developing countries. Millets have advantageous characteristics as they are drought and pest‐resistance grains. Millets are considered as high‐energy yielding nourishing foods which help in addressing malnutrition. Millet‐based foods are considered as potential prebiotic and probiotics with prospective health benefits. Grains of these millet species are widely consumed as a source of traditional medicines and important food to preserve health.

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Section: Introductionmentioning

confidence: 99%

Nutritional and functional roles of millets—A review

et al. 2019

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“…Each one of these compounds has various physiological functions [1]. Recent epidemiological studies suggest that the intake of WG components seems to be associated with a lower risk of various chronic lifestyle-associated diseases, particularly cancer, type 2 diabetes, obesity, and cardiovascular diseases [2][3][4][5][6], as well as better health and treatment outcomes in some inflammation-related chronic diseases [7,8], and they contribute to the human-microbe symbiosis [9,10]. Furthermore, a correlation between WGs and a greater nutrient intake and improved quality of diet was reported [11,12].…”

Section: Introductionmentioning

confidence: 99%

Biomarkers of Whole-Grain and Cereal-Fiber Intake in Human Studies: A Systematic Review of the Available Evidence and Perspectives

et al. 2019

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High whole-grain consumption is related to better health outcomes. The specific physiological effect of these compounds is still unrevealed, partly because the accurate estimation of the intake of whole grains from dietary assessments is difficult and prone to bias, due to the complexity of the estimation of the intake by the consumer. A biomarker of whole-grain intake and type of whole-grain intake would be useful for quantifying the exposure to whole-grain intake. In this review, we aim to review the evidence on the potential biomarkers for whole-grain intake in the literature. We conducted a systematic search in Medline, Embase, Web of Science, and the Cochrane database. In total, 39 papers met the inclusion criteria following the PRISMA guidelines and were included. The relative validity, responsiveness, and reproducibility of these markers were assessed for short-, medium-, and long-term exposure as important criteria for the potential use of these biomarkers from a clinical and research perspective. We found three major groups of biomarkers: (1) alkylresorcinol, as well as its homologs and metabolites, assessed in plasma, adipose tissue biopsies, erythrocyte membranes, and urine; (2) avenacosides, assessed in urine samples; and (3) benzoxazinoid-derived phenylacetamide sulfates, assessed in blood and urine samples. The reviewed biomarkers may be used for improved assessment of associations between whole-grain intake and health outcomes.

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“…Consumption of whole grains (WG) has been widely recommended since it is inversely associated with the risks of all‐cause mortality and death from cancer, cardiovascular disease, diabetes, respiratory disease, infections, and other causes (Gong et al ; Huang, Xu, Lee, Cho, & Qi, ). Despite the great interest and promotion, the consumption of WG foods in the diet of population is reduced because of the lack of habits, major drawback of cooking times, and limited variety of products.…”

Section: Introductionmentioning

confidence: 99%

Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion

et al. 2019

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Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid. Polyunsaturated fatty acids increased after germination. Protein digestibility was 100% for germinated rice, decreased to 75% after the extrusion process. Fiber content decreased around 73% after the extrusion of soaked and germinated flours. Soaking‐extrusion combined processes produces >50% IPs reduction. Germination‐extrusion produced flours with the highest antioxidant capacity (54 µmol trolox g−1), which was in accordance with the highest content of free and bound phenolics (66 and 69 mg GA 100 g−1, respectively). Grain treatments changed nutritional properties of flours resulting in low antinutrient whole grain ingredients, which could be used to develop whole grain‐based foods. Practical applications Phytic acid (PA) is an antinutrient having negative effects on mineral bioavailability and protein digestibility. There are processes such as soaking, germination, and extrusion, which alone or combined can decrease PA. However, nutritional composition and functionality of flours can change. We observed PA was highly reduced by soaking or germination combined with extrusion and antioxidant capacity and phenolic content increased in germinated and germinated‐extruded flours compared to the other treatments. These modified whole grain rice flours low in anti‐nutrients could be used in the production of expanded products or pre‐cooked ingredients to develop whole grain based foods nutritionally improved.

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Whole cereal grains and potential health effects: Involvement of the gut microbiota

Cited by 167 publications

References 166 publications

Nutritional and functional roles of millets—A review

Nutritional and functional roles of millets—A review

Biomarkers of Whole-Grain and Cereal-Fiber Intake in Human Studies: A Systematic Review of the Available Evidence and Perspectives

Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion

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