Biofunctional Components Research Articles

Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce.

The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic preparation of rohu egg sauce (ERS) involved homogenizing the eggs in water at a ratio of 1:0.9 (w/v), followed by the addition of salt (20% w/w) and papain (3% w/w). A mixture containing salt (25% w/w), sugar (7.5% w/w), and inoculum (10% (w/v)) of Pediococcus pentosaceus FSBP4-40 was utilized to prepare fermentatively produced rohu egg sauce (FRS). ERS and FRS were then stored at room temperature (25 ± 2°C) and 37°C for 180days. After storage, both sauces were evaluated for their scavenging activity against DPPH, ABTS, and superoxide anion (SOA). The ERS demonstrated significantly higher DPPH, ABTS, and SOA scavenging activity compared to the FRS, with values of 61.61 ± 7.33%, 71.21 ± 2.14%, and 85.11 ± 4.92%, respectively, as opposed to 37.49 ± 5.34, 52.31 ± 1.76%, and 63.09 ± 2.31%. Significant changes were observed in the fatty acid profile of the sauces during 180day storage. Furthermore, after 180days, the bacterial counts in the FRS were much lower than in the ERS. Overall, this study highlights the importance of using enzymes and LAB in accelerating the hydrolytic process to produce biofunctional rohu egg sauce.

Marriage of High-Throughput Gradient Surface Generation with Statistical Learning for the Rational Design of Functionalized Biomaterials.

Functional biomaterial has already become an important aspect in modern therapeutics, yet the design of novel multi-functional biomaterial is still a challenging task nowadays. When several biofunctional components are present, the complexity that arises from their combinations and interactions would lead to tedious trial-and-error screening. In this work, we present a novel strategy of biomaterial rational design through the marriage of gradient surface generation with statistical learning. Not only parameter combinations can be screened in a high-throughput fashion, the optimal conditions beyond the experimentally tested range can also be extrapolated from the models. We have demonstrated the power of our strategy in rationally designing an unprecedented ternary functionalized surface for orthopedic implant, with optimal osteogenic, angiogenic and neurogenic activities, and have confirmed its optimality in vitro and the best osteointegration promotion in vivo. The presented strategy is expected to open up new possibilities in the rational design of biomaterials. This article is protected by copyright. All rights reserved.

Fermentation and bio-functions of sake and Chinese rice wine: Implications for 'healthy-alcoholic industry'

Traditional low-alcoholic beverages were promoted to be healthy drinks with multiple bio-functions. Research into Japanese sake and Chinese rice wine (CRW) in terms of the preparation process, bacteria diversity, authentic quality control and bio functions is of significance. Japanese sake and CRW are representative alcoholic beverages which were proven to bring health benefits. For instance, sake was found to contain bio-functional components of CRW were found to obtain antioxidant activities. In this article, the production mechanisms and their bioactive components in Japanese sake and CRW were discussed. Red yeast rice is made by fermenting the rice with Monascus. However, commercial lovastatin (a structure that similar to monacolin K) is recently reported to be illegally added to common red yeast rice to meet drug quality standards, herein, there are many safety issues of rice wine, and it is especially important to dress the authentication assessment of the CRW. A new era of CRW as a low-alcoholic healthy beverage is coming. Prospects for the future development of CRW, with an emphasis on the absorption of the successful regulation experience from Japanese sake productions which are with high reputations worldwide, are presented.

From Waste to Wealth: Practical Considerations for Food Waste and Byproduct Upcycling to Biofunctional Components

From Waste to Wealth: Practical Considerations for Food Waste and Byproduct Upcycling to Biofunctional Components

Development of nonionic nanoemulsions to improve hydrophobic 9′-cis-bixin stability in acidic aqueous medium with in vitro cytosis and nanosafety evaluation

Nonionic oil-in-water (O/W) nanoemulsion provides potential to stabilize hydrophobic bio-functional components in aqueous medium. Understanding safety of nanoemulsion droplets via investigating in vitro cell uptake and cellular substructural changes is important to achieve their practical applications. Herein, we developed a nonionic O/W nanoemulsion to stabilize representative bio-functional hydrophobic component of 9′-cis-bixin at pH 3–7 and ultraviolet (UV)-induced degradation at 365, 302, and 254 nm. In vitro cell uptake demonstrated that Caco-2 cells adequately enriched 9′-cis-bixin through fast uptake of nanoemulsion droplets within 15 min. However, excessive nanoemulsion droplets greatly decreased cell survival rate, which was due to the potential destruction of cellular substructures of mitochondria, nuclear membrane, and cell membrane. Lower nanoemulsion concentration provided no significant effects on Caco-2 cell survival. This work provided objective understanding on bio-functional component stability by nanoemulsion with in vitro safety evaluation.

Human neural stem cell-derived extracellular vesicles protect against Parkinson\u2019s disease pathologies

BackgroundNeural stem cells (NSCs) have the ability to generate a variety of functional neural cell types and have a high potential for neuronal cell regeneration and recovery. Thus, they been recognized as the best source of cell therapy for neurodegenerative diseases, such as Parkinson’s disease (PD). Owing to the possibility of paracrine effect-based therapeutic mechanisms and easier clinical accessibility, extracellular vesicles (EVs), which possess very similar bio-functional components from their cellular origin, have emerged as potential alternatives in regenerative medicine.Material and methodsEVs were isolated from human fibroblast (HFF) and human NSC (F3 cells). The supernatant of the cells was concentrated by a tangential flow filtration (TFF) system. Then, the final EVs were isolated using a total EV isolation kit.ResultsIn this study, we demonstrate the potential protective effect of human NSC-derived EVs, showing the prevention of PD pathologies in 6-hydroxydopamine (6-OHDA)-induced in vitro and in vivo mouse models. Human NSC and F3 cell (F3)-derived EVs reduced the intracellular reactive oxygen species (ROS) and associated apoptotic pathways. In addition, F3-derived EVs induced downregulation of pro-inflammatory factors and significantly decreased 6-OHDA-induced dopaminergic neuronal loss in vivo. F3 specific microRNAs (miRNAs) such as hsa-mir-182-5p, hsa-mir-183-5p, hsa-mir-9, and hsa-let-7, which are involved in cell differentiation, neurotrophic function, and immune modulation, were found in F3-derived EVs.ConclusionsWe report that human NSC-derived EVs show an effective neuroprotective property in an in vitro transwell system and in a PD model. The EVs clearly decreased ROS and pro-inflammatory cytokines. Taken together, these results indicate that NSC-derived EVs could potentially help prevent the neuropathology and progression of PD.Graphical

Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables

The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.

Aggregation-induced emission luminogens for lipid droplet imaging.

Lipid droplets (LDs) are evolutionarily conserved organelles involved in energy homeostasis and versatile intracellular processes in different cell types. Their importance is ubiquitous, ranges from utilization as the biofunctional components to third-generation biofuel production from microalgae, while morphology and functional perturbations could also relate to the multiple diseases in higher mammals. Biosynthesis of lipids can be triggered by multiple factors related to organismal physiology and the surrounding environment. An early prediction of this might help take necessary actions toward desired outcomes. In vivo visualization of LDs can give molecular insight into regulatory mechanisms and the underlying connections with other cellular structures. Traditional bioprobes for LDs detection often suffer from different dye-specific limitations such as aggregation-caused quenching and self-decomposition phenomena that hinder the research advancement. The emergence of lipid-specific nanoprobes with aggregation-induced emission (AIE) attributes in recent years is promising in remunerative characteristics with defined bioimaging properties. By utilizing the easy synthetic techniques and exploiting the unique physical features of these molecules, highly selective, stable, biocompatible and facile fluorescent probes could be fabricated for lipid detection. This chapter will provide up-to-date insight into the recent advances in lipid-specific AIE-based probes to enhance the opportunities for basic research related to the distinct roles of LDs in living organisms.

Antibacterial coatings based on microgels containing quaternary ammonium ions: Modification with polymeric sugars for improved cytocompatibility

The availability of biocompatible, anti-bacterial coatings is of extreme importance for the development of biomedical devices. However, it has proven to be difficult to achieve both biocompatibility and bactericidal properties simultaneously. In the present work, as a novel, alternative approach, a quaternary ammonium salt-based poly(N-isopropylacrylamide) (QAS-PNIPAM) microgel was used both as the bactericidal agent and as an anchor system for the attachment of a cyto-compatibility-enhancing component. QAS-PNIPAM microgels were first prepared as thin films on silicon wafer. The QAS component of the film, as well as having strong inherent bactericidal properties, also provided binding sites for attachment of a glycopolymer containing sulfonate groups via attractive electrostatic interactions. It was shown that introduction of the sugar units improved the cytocompatibility of the microgel film without compromising its bactericidal efficacy. It is proposed that such microgel coatings may serve more generally as intermediates for the attachment of biofunctional components to biomaterial surfaces.

Effects of baking on γ‐aminobutyric acid and free phenolic acids from gluten‐free cookies made with native and malted whole sorghum flours

Optimal cookies formulation was determined by conducting an experimental design and used to make gluten-free products with native and malted, white and red sorghum flours. Cookies were evaluated regarding physicochemical, sensory, nutritional, and bio-functional properties. The cooking effect was determined by comparing the content of bioactive compounds before and after baking. Cookies based on malted sorghum flours showed higher protein digestibility (42% vs. 38%), chemical score (98% for malted red sorghum cookies), and bio-functional components (GABA and free phenolic acids) than those made with native sorghum flours. Moreover, the cooking process increased the extractability of phenolic acids and maintained a high level of GABA. White and red sorghum flours could be a potential biofunctional gluten-free ingredient, with high bakery, sensory, and bio-functional attributes. Moreover, cookies could be a good vehicle for bioactive compounds since the mild heat treatment used for baking. Practical applications The increased demand for functional foods and new foods suitable for the celiac population by consumers creates a challenge for food scientists and technologists. Even though scientists often study different bioactive compounds and healthy food ingredients, most of the studies do not cover the effects of cooking on these bioactive compounds in specific foods, which involve different conditions of humidity, temperatures and times. In this sense, native and malted whole sorghum flours are an interesting alternative of whole grain-gluten-free ingredients. Cookies made with these ingredients showed good sensory and cooking characteristics, as well as a high content of bioactive compounds. Moreover, the cooking process increased the bioactive potential. Thus, cookies made with white and red sorghum flours could be a very good vehicle for these compounds. This work could be used by the food industry to obtain new gluten-free products with biofunctional properties.

Porcine mesothelium matrix as a biomaterial for wound healing applications.

The increasing economic burden of wound healing in healthcare systems requires the development of functional therapies. Xenografts with preserved extracellular matrix (ECM) structure and biofunctional components overcome major limitations of autografts and allografts (e.g. availability) and artificial biomaterials (e.g. foreign body response). Although porcine mesothelium is extensively used in clinical practice, it is under-investigated for wound healing applications. Herein, we compared the biochemical and biological properties of the only two commercially available porcine mesothelium grafts (Meso Biomatrix® and Puracol® Ultra ECM) to traditionally used wound healing grafts (Endoform™, ovine forestomach and MatriStem®, porcine urinary bladder) and biomaterials (Promogran™, collagen/oxidized regenerated cellulose). The Endoform™ and the Puracol® Ultra ECM showed the highest (p<0.05) soluble collagen and elastin content. The MatriStem® had the highest (p<0.05) basic fibroblast growth factor (FGFb) content, whereas the Meso Biomatrix® had the highest (p<0.05) transforming growth factor beta-1 (TGF-β1) and vascular endothelial growth factor (VEGF) content. All materials showed tissue-specific structure and composition. The Endoform™ and the Meso Biomatrix® had some nuclei residual matter. All tissue grafts showed similar (p>0.05) response to enzymatic degradation, whereas the Promogran™ was not completely degraded by matrix metalloproteinase (MMP)-8 and was completely degraded by elastase. The Promogran™ showed the highest (p<0.05) permeability to bacterial infiltration. The Promogran™ showed by far the lowest dermal fibroblast and THP-1 attachment and growth. All tested materials showed significantly lower (p<0.05) tumor necrosis factor-alpha (TNF-α) expression than the lipopolysaccharides group. The MatriStem® and the Puracol® Ultra ECM promoted the highest (p<0.05) number of micro-vessel formation, whereas the Promogran™ the lowest (p<0.05). Collectively, these data confer that porcine mesothelium has the potential to be used as a wound healing material, considering its composition, resistance to enzymatic degradation, cytocompatibility, and angiogenic potential.

Quality Assessment of Commercial Fruit Juices and Health Hazards in Slemani City- Kurdistan Region/ Iraq

Fruit juices are especially valued in the human diet as these contain micronutrients, fiber, potassium, vitamin C, which work as antioxidants within the body as well as bio-functional components. The goal of this study is to determine the levels of Iron Fe, Zinc Zn, Magnesium Mg, Sodium Na, Potassium K, Calcium Ca and heavy metal manganese Mn, mercury Hg, Lead Pb as fruit juice consumed largely and will be in raise daily. Sixty-nine samples of different fruit juice were bought from retail markets in Sulaimani city, were analyzed using wet methods. The results obtained showed the ranges of the metals detected in all the of fruit juice were; Iron Fe (0-2), Zinc Zn (0 ), Manganese Mn (0), magnesium Mg (0-0.6), Sodium Na (0-22.9), Potassium K (0-19.2), Calcium Ca (0-29) and heavy metal mercury Hg (0-0.25), Lead Pb (0-4) mg/L. The mean value of Iron Fe, Magnesium Mg, Sodium Na, Potassium K, Calcium Ca and heavy metal mercury Hg, Lead Pb 0.421 , 0.16 , 4.188 , 3.348 , 7.362 ,0.029 , 0.578mg/L) respectively, Zinc and Manganese were not detected in any samples,some of the samples have nutrient value for sodium, potassium and calcium.

Antimicrobial peptides from the edible insect Musca domestica and their preservation effect on chilled pork

Antimicrobial compounds from natural sources are a promising alternative to address the consumer demand of food without chemical additives. In this study, antimicrobial peptides (AMPs) from infected Musca domestica pupae (Md-AMPs) bred under clean conditions were isolated and prepared on a large scale. In these Md-AMPs, seven AMPs families were identified by liquid chromatography–tandem mass spectrometry. Md-AMPs at concentrations from 0.4 to 0.8 mg/ml exhibited antibacterial activity and showed negligible hemolytic activity against human erythrocytes. Md-AMPs increased bacterial membrane permeability of four tested strains, resulting in the leakage of phosphorus-containing materials and Ca2+. Md-AMPs bound plasmid DNA and inhibited its migration in a concentration-dependent manner. Treatment with Md-AMPs alone or in combination with nisin, and ethylenediaminetetraacetic acid was efficient in inhibiting bacterial growth in chilled pork and extended the shelf life up to 6 days. Practical applications Insects have been widely used as foods and many biofunctional components are found in insects. In this work, we isolated and prepared AMPs from M. domestica, and its antibacterial activity, hemolytic activity, and mechanism of action were investigated. Trials in real food products showed that Md-AMPs alone or a combination of three natural antimicrobials could remarkably inhibit bacterial growth in chilled pork. These results suggest that Md-AMPs can be used as food preservatives.

Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies

Orange juice by-products are proposed as a “green” wall material for the encapsulation of pomegranate peel extract. Stability of crude and encapsulated peel extract was studied under accelerated storage conditions, in terms of phenolic content, antiradical activity, and color. The obtained extracts were used as biofunctional components in cookies, at a phenolics concentration of 5000 ppm. Their effects on phenolics content, antioxidant activity, color, and sensory attributes during baking and storage were examined. It was observed that a large amount of phenolic compounds was degraded during baking even if they were coated. However, encapsulation had a significant effect (p < 0.05) on the retention and the activities of phenolic compounds as compared to non encapsulated. Moreover, the results showed that the extracts could be incorporated in cookies without negatively affecting sensory quality.

Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology

The present study was concerned with to optimize the formulation of whey protein concentrate (WPC) and psyllium husk for development of protein-fiber rich orange fleshed sweet potato (OFSP) bread using response surface methodology. The variables considered for the study were WPC (03–09%) and psyllium husk (02–06%) while the responses were protein content (%), fiber content (%), overall acceptability, loaf weight (g), loaf volume (cm3), specific volume (cm3/g) and oven spring (cm). Bread was prepared using 30% OFSP flour and 70% wheat flour. WPC and psyllium husk were used as source of protein and fiber respectively. The level of alone WPC significantly affects (p < 0.05) on protein content whereas psyllium husk on fiber content of OFSP bread. There was significant effect of psyllium husk and non significant effect of WPC on overall acceptability. Moreover, the loaf volume and specific volume of bread was significantly affected by both the factors. The WPC was significantly and psyllium fiber non significantly affects on oven spring of OFSP bread. The optimization was carried out on WPC and psyllium husk in order to know which of the combination will give best protein-fiber content and overall acceptability with quality physical properties. The optimized bread sample was also evaluated for biofunctional (total carotenoids, total phenols, total flavonoids and antioxidant activity) components, and estimated glycemic index (EGI). The optimized OFSP bread containing 09% WPC and 06% psyllium husk was found most acceptable by consumers and it provides 17.72% protein and 8.02% fiber. The estimated glycemic index was found lower 52.58. The total carotenoid, total phenols, total flavonoids and DPPH inhibition of OFSP bread was found as 3.78 (mg/100 g), 51.32 (mg GAE/100 g), 26.80 (mg QE/100 g) and 43.53% respectively. The optimized sample of bread was found superior in carotene, protein and fiber content.

Structure and Bioactivities of Porphyrans and Oligoporphyrans

Pyropia (Porphyra), commonly known as nori or laver, is an important food source in many parts of the world. Edible dried Pyropia contains numerous nutrients and biofunctional components, including proteins, vitamins, eicosapentaenoic acid, minerals, carotenoids, mycosporine-like amino acids, and carbohydrate, and one of the compounds which we are interested in is porphyran, a sulfated polysaccharide comprising the hot-water-soluble portion of Pyropia cell walls. Researchers have performed a large number of in-depth studies on the biological activity and potential therapeutic applications of porphyrans and oligoporphyrans. This mini review aims to provide comprehensive and update overview on the source, extraction, structure, biological activities and structure-activity relationships of porphyrans and oligoporphyrans based on the studies in the past 30 years which were included in Web of Science. The structure of porphyran has been basically determined given that its straight chain is relatively simple, and the skeleton structure has been described. The extraction methods were simplified continuously, but different extraction methods and post- processing methods still had great influence on the structure and composition of porphyran, so there was no standardized extraction process which can achieve quality control until now. In order to obtain oligoporphyrans, there are a variety of degradation methods, including chemical method, physical method and enzymatic method, but it is worth mentioning that specific degradation enzyme is still unavailable. Studies on the biological and pharmacology properties include antioxidant, anti-tumor, anti-inflammatory, immunomodulation, anti-cardiovascular and cerebrovascular diseases and drug delivery. Owing to the therapeutic potential and drug delivery applications, porphyran and oligoporphyrans are expected to be further developed as a medicine against human diseases, as well as a supplement in cosmetics and health products.

Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication

Red rice (Oryza sativa L.) that has a red (reddish brown) bran layer in de-hulled rice is known to contain rich biofunctional components. Germination is an effective technique to improve the nutritional quality, digestibility, and flavor of de-hulled rice. Ultrasonication, a form of physical stimulation, has been documented as a novel approach to improve the nutritional quality of plant-based food. This study was undertaken to test the use of ultrasound to enhance the nutritional value of red rice. Ultrasonication (5min, 16W/L) was applied to rice during soaking or after 66h germination. Changes of metabolites (amino acids, sugars, and organic acids) in red rice treated by ultrasonication were determined using a GC/MS plant primary metabolomics analysis platform. Differential expressed metabolites were identified through multivariate statistical analysis. Results showed that γ-aminobutyric acid (GABA) and riboflavin (vitamin B2) in red rice significantly increased after germination for 72h, and then experienced a further increase after treatment by ultrasound at different stages during germination. The metabolomics analysis showed that some plant metabolites, i.e. GABA, O-phosphoethanolamine, and glucose-6-phosphate were significantly increased after the ultrasonic treatment (VIP>1.5) in comparison with the untreated germinated rice. The findings of this study showed that controlled germination with ultrasonic stress is an effective method to enhance GABA and other health-promoted components in de-hulled rice.

Large-scale bioprospecting of cyanobacteria, micro- and macroalgae from the Aegean Sea

Marine organisms constitute approximately one-half of the total global biodiversity, being rich reservoirs of structurally diverse biofunctional components. The potential of cyanobacteria, micro- and macroalgae as sources of antimicrobial, antitumoral, anti-inflammatory, and anticoagulant compounds has been reported extensively. Nonetheless, biological activities of marine fauna and flora of the Aegean Sea have remained poorly studied when in comparison to other areas of the Mediterranean Sea. In this study, we screened the antimicrobial, antifouling, anti-inflammatory and anticancer potential of in total 98 specimens collected from the Aegean Sea. Ethanol extract of diatom Amphora cf capitellata showed the most promising antimicrobial results against Candida albicans while the extract of diatom Nitzschia communis showed effective results against Gram-positive bacterium, S. aureus. Extracts from the red alga Laurencia papillosa and from three Cystoseira species exhibited selective antiproliferative activity against cancer cell lines and an extract from the brown alga Dilophus fasciola showed the highest anti-inflammatory activity as measured in primary microglial and astrocyte cell cultures as well as by the reduction of proinflammatory cytokines. In summary, our study demonstrates that the Aegean Sea is a rich source of species that possess interesting potential for developing industrial applications.

Lentinula edodes (shiitake mushroom): An assessment of in vitro anti-atherosclerotic bio-functionality.

Mushrooms have been highly regarded as possessing enormous nutritive and medicinal values. In the present study, we evaluated the anti-oxidative and anti-atherosclerotic potential of shiitake mushroom (Lentinula edodes) using its solvent–solvent partitioned fractions that consisted of methanol:dichloromethane (M:DCM), hexane (HEX), dichloromethane (DCM), ethyl acetate (EA) and aqueous residue (AQ). The hexane fraction (1 mg/mL) mostly scavenged (67.38%, IC50 0.55 mg/mL) the 2,2-diphenyl-1-picryl hydrazyl (DPPH) free radical, contained the highest reducing capacity (60.16 mg gallic acid equivalents/g fraction), and most potently inhibited lipid peroxidation (67.07%), low density lipo-protein oxidation and the activity of 3-hydroxy 3-methyl glutaryl co-enzyme A reductase (HMGR). GC–MS analyses of the hexane fraction identified α-tocopherol (vitamin E), oleic acid, linoleic acid, ergosterol and butyric acid as the bio-functional components present in L. edodes. Our findings suggest that L. edodes possesses anti-atherosclerotic bio-functionality that can be applied as functional food-based therapeutics against cardiovascular diseases.

Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours

Whole rice (WR) products with low phytic acid (PA) content and enhanced bio-functional components were obtained by the combination of germination and extrusion processes. Germination conditions (24 h – 35 °C), with a previous soaking process (24 h – 20 °C), were chosen according to the remnant PA content and germination rate. Specific mechanical energy consumption, expansion, sensorial and mechanical hardness, specific volume, solubility, water absorption, free phenolic content (FPC) and antioxidant capacity were evaluated. Results indicated that 175 °C and 14 g 100 g−1 of moisture were the most appropriate conditions to obtain expanded products and precooked flours based on germinated WR. Selected extruded product presented less PA content (821.6 9 ± 10.3 versus 695.2 0 ± 1.6 mg 100 g−1) and higher Fe bio-accessibility, FPC (45.2 9 ± 1.61 versus 66.3 5 ± 3.35 mg GAE g−1) and antioxidant capacity compared with WR (34.9 5 ± 0.8 versus 54.6 3 ± 1.6 µmol trolox g−1). Combining germination–extrusion processes could be a strategy to obtain expanded products or precooked flours based on WR with enhanced health benefits.