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

Overview

Journal Nutrients

Date 2016 Jan 16

PMID 26771635

Citations 7

Authors

Margherita DallAsta

Letizia Bresciani

Luca Calani

Marta Cossu

Daniela Martini

Camilla Melegari

Daniele Del Rio

Nicoletta Pellegrini

Furio Brighenti

Francesca Scazzina

Affiliations

Soon will be listed here.

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.

Citing Articles

Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends.

Abdel-Aal E, Rabalski I, Carey C, Gamel T Foods. 2023; 12(6).

PMID: 36981233 PMC: 10047919. DOI: 10.3390/foods12061307.

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products.

Lebert L, Buche F, Sorin A, Aussenac T Foods. 2022; 11(22).

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Wholegrain fermentation affects gut microbiota composition, phenolic acid metabolism and pancreatic beta cell function in a rodent model of type 2 diabetes.

Costabile A, Corona G, Sarnsamak K, Atar-Zwillenberg D, Yit C, King A Front Microbiol. 2022; 13:1004679.

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Ferulic Acid Derivatives and Avenanthramides Modulate Endothelial Function through Maintenance of Nitric Oxide Balance in HUVEC Cells.

Serreli G, Sayec M, Thou E, Lacour C, Diotallevi C, Dhunna M Nutrients. 2021; 13(6).

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Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Strains and Co-culture With Yeast Enhances Bioactive Properties.

Bertsch A, Roy D, LaPointe G Front Bioeng Biotechnol. 2020; 8:956.

PMID: 32850769 PMC: 7427622. DOI: 10.3389/fbioe.2020.00956.

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