Cereal Bran Research Articles

Wheat Bran Cereal, Human Gut Bacteria and Subjective Wellbeing

Research has shown that consumption of high fiber breakfast cereal is associated with improved subjective well-being, especially increased energy. One possible explanation of these results is through metabolism by gut bacteria and concomitant production of metabolites that influence psychological and gastrointestinal (GI) welfare. This was examined in the present study to determine whether consumption of wheat bran could modulate the composition of the GI microbiota. This human volunteer study (20 volunteers) involved the comparison of three breakfast cereals, All-Bran, Bran Flakes and Cornflakes (60 g/d). The study involved a 14-day baseline phase (no breakfast cereals) and an eight-week experimental phase. Each cereal was consumed for 14 days. A seven-day washout period (no cereals) was carried out between each successive cereal condition. Faecal samples were collected every seven days. Enumeration of predominant faecal bacterial populations (bacteroides, bifidobacteria, clostridia, lactobacilli and eubacteria) was carried out using the culture independent fluorescent in situ hybridisation (FISH) technique. Faecal short chain fatty acid content was also determined. The volunteers completed a battery of questionnaires to assess fatigue/energy, subjective mood, physical and mental health, bowel function and fiber intake. The results showed that in general there was no overall significant effect of breakfast cereal type on the faecal bacterial populations studied. There was also no major effect of breakfast type on short chain fatty acid content. The high-fiber conditions (All-Bran and Bran Flakes) were associated with less fatigue, a significant reduction in cognitive difficulties, looser stools, more motions and feeling more energised.

Two Step Conversion of Ferulic Acid to Vinyl Phenol

The cereal industries produce several million tons of cereal brans every year which are good source of ferulic acid. There was no such chemical route to convert ferulic to vinyl phenol directly. Therefore, an alternative approach two step conversion of ferulic acid to vinyl phenol was developed for better and costly flavour by using chemical route to make it cost effective.

EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS

Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers’ yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample.

Effect of high fiber breakfast cereal consumption at suhur on satiety and digestive symptoms during the month of Ramadan

Introduction: Fasting during Ramadan involves large changes in daily eating patterns which strongly impacts the daily biorhythm, and challenges the regular function of the digestive tract. In the UAE, more than seven out of ten children and adolescents consume less fiber than recommended. A common problem reported during Ramadan is poor digestion health accompanied by an increase in the occurrence of constipation. Objective: To assess satiety, bowel habits, body composition, blood glycaemia, and blood lipidemia after the consumption of high fiber All Bran cereal at Suhur meal. Methodology: This research study is a controlled, randomized, parallel-design study. Subjects (n= 45) consumed either 90g of All Bran Raisins (11g/100g fiber) or 90g All Bran Flakes (15g/100g) at Suhur for 20 consecutive days compared with control group (n= 36). Results: After 20 days, significant differences were found for the intervention group for appetite, digestive symptoms and lipid outcomes. Fifteen minutes after Suhur, 100% of the high fiber intervention group (n=45) and 32% of the control group (n=36) experienced satisfaction after the meal. Eight hours later, 53% of the control group and 23% of the intervention group felt hungry. Bloating symptoms were significantly improved for intervention group compared to the control group and had improved bowel functioning (60.5%, 48.6%; P < 0.001, respectively). The high fiber group had significant higher fiber intakes: the control group stayed at 18.5g fiber per day while in the intervention group fiber intake increased from 18 to 25.5g fiber/day. There were no significant changes in body weight, % body fat, and BMI after 20 days for both groups. Moreover, cholesterol and LDL levels have increased significantly in the control group but were maintained in intervention group. Finally, there was no significant increase in blood glucose and triglycerides for the control group. Conclusions: There is a clear positive effect of consuming high fiber breakfast cereal on health and wellbeing during Ramadan with better satiety, improved bowel functions, and blood lipids. Increasing the intake of dietary fiber/day in Ramadan would have many health benefits for the people in the Arab Gulf countries. This research was funded and supported by Kellogg EMEA.

Effect of twelve week training program in blood pressure and heart rate at rest in older hypertensive and normotensive women

Introduction: Fasting during Ramadan involves large changes in daily eating patterns which strongly impacts the daily biorhythm and challenges the regular function of the digestive tract. In the UAE more than seven out of ten children and adolescents consume less fiber than recommended. A common problem reported during Ramadan is poor digestion health accompanied by an increase in the occurrence of constipation. Objective: To assess satiety bowel habits body composition blood glycaemia and blood lipidemia after the consumption of high fiber All Bran cereal at Suhur meal. Methodology: This research study is a controlled randomized parallel-design study. Subjects (n= 45) consumed either 90g of All Bran Raisins (11g/100g fiber) or 90g All Bran Flakes (15g/100g) at Suhur for 20 consecutive days compared with control group (n= 36). RESULTS: After 20 days significant differences were found for the intervention group for appetite digestive symptoms and lipid outcomes. Fifteen minutes after Suhur 100% of the high fiber intervention group (n=45) and 32% of the control group (n=36) experienced satisfaction after the meal. Eight hours later 53% of the control group and 23% of the intervention group felt hungry. Bloating symptoms were significantly improved for intervention group compared to the control group and had improved bowel functioning (60.5% 48.6%; P < 0.001 respectively). The high fiber group had significant higher fiber intakes: the control group stayed at 18.5g fiber per day while in the intervention group fiber intake increased from 18 to 25.5g fiber/day. There were no significant changes in body weight % body fat and BMI after 20 days for both groups. Moreover cholesterol and LDL levels have increased significantly in the control group but were maintained in intervention group. Finally, there was no significant increase in blood glucose and triglycerides for the control group. Conclusions: There is a clear positive effect of consuming high fiber breakfast cereal on health and wellbeing during Ramadan with better satiety improved bowel functions and blood lipids. Increasing the intake of dietary fiber/day in Ramadan would have many health benefits for the people in the Arab Gulf countries. This research was funded and supported by Kellogg EMEA.

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp., Pediococcus spp. and Wickerhamomyces anomalus. At the end of the fermentation, a natural selection was produced, with the prevalence of Lactobacillus plantarum, Lactobacillus brevis and Kazachstania unispora. This is the first time that a specific association between LAB and yeasts is reported, during the maize bran fermentation process. Enzymatic activities related to this microbial consortium promoted a “destructuration” of the fiber fraction, an increase in soluble dietary fiber and a reduction of phytic acid content. Our data also evidenced a noticeable increment in ferulic acid. The results obtained indicate that fermentation processes represent an efficient biotechnological approach to increase nutritional and functional potential of maize bran. Moreover, the characterization of microbiota involved in natural fermentation process will allow the selection of specific biotypes, with appropriate metabolic and enzymatic activities, to conduct “tailored” fermentation processes and improve brans or whole-meal flours from both nutritional and technological points of view.

Emerging feed markets for ruminant production in urban and peri-urban areas of Northern Ghana.

Feed shortage in urban and peri-urban areas has triggered the emergence of feed markets in Northern Ghana. These markets were surveyed at three locations (Tamale, Bolgatanga, and Wa markets) to determine types and prices of feedstuffs sold across seasons; early dry (November-January), late dry (February-April), early wet (May-July), and main wet (August-October). Semi-structured questionnaire was used for data collection. Three samples of each feed type in the markets were bought from three different sellers per market in each season. The samples were oven dried to constant weight and price/kg DM of each feed determined. The total respondents were 169. Out of this number, 41% were feed sellers, 46% buyers, and 13% retailers. The feedstuffs found were crop residues (groundnut haulm and cowpea haulm), agro-industrial by-products (bran of maize, rice, and sorghum), fresh grasses (Rotteboellia cochinchinensis), and local browses (Ficus sp. and Pterocarpus erinaceous). Prices of feeds differed (P<0.05) among markets and were higher in Bolgatanga than Tamale and Wa markets. Prices of cereal bran were not different (P>0.05) in all seasons but that of crop residues were higher (P<05) in early to late dry season than the wet season. Majority (90%) of respondents opined that the feed market will expand due to increasing number of livestock population in the peri-urban areas.

Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.

Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran.

Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

Brewer’s spent grain (BSG) could be tested as an alternative source of polyphenols in animal nutrition. Proper extraction and analytical methods are critical for quantification. Thus, extraction for BSG, corn silage, and brans of rice, corn, and wheat were studied for the highest yield of polyphenols. A method for 18 phenolic monomers by HPLC-DAD was developed, validated, and applied to samples. An aqueous solution of NaOH (0.75% w/v) using integral samples for extraction resulted in the highest values for colorimetric measurements in all analyzed sources. Method by maceration showed the highest phenolic yield when applied in corn silage and BSG. However, for brans the best method was microwave assisted. Results from HPLC-DAD analysis clearly showed that native structures of phenolic compounds were simplified to its monomers allowing quantification and sample discrimination. BSG had the highest concentration of polyphenols and could be a promising and innovative source for animal feed studies.

Fibre-Related Dietary Patterns: Socioeconomic Barriers to Adequate Fibre Intake in Polish Adolescents. A Short Report.

There is no complete explanation for the association between socioeconomic status (SES), fibre, and whole diet described by dietary patterns. The aim of this short report was to increase the understanding of adolescent dietary patterns related to fibre in their social context. A cross-sectional study was conducted involving 1176 adolescents aged 13–18 years from central and north-eastern Poland. The overall SES was composed of five single factors: place of residence, self-declared economic situation of family, self-declared economic situation of household, paternal and maternal education. The consumption frequency of nine dietary fibre sources was collected using Block’s questionnaire and was expressed in points. Fibre dietary patterns (DPs) were drawn by cluster analysis and odds ratios (ORs) adjusted for age, sex, and BMI were calculated. Three fibre-related DPs were identified: “High-fibre” (mean frequency of total fibre intake 22.7 points; range: 0–36), “Average-fibre” (17.7 points), “Low-fibre” (14.6 points). The “High-fibre” DP was characterized by a relatively higher frequency consumption of white bread, fruit, fruit or vegetable juices, potatoes, green salad and prepared vegetables, and a moderate frequency consumption of high-fibre or bran cereals and wholegrain bread compared to the “Low-fibre” DP. The “Average-fibre” DP was characterized by a relatively higher frequency consumption of wholegrain bread and high-fibre or bran cereals and a moderate frequency consumption of fruit, fruit or vegetable juices, green salad and prepared vegetables compared to the “Low-fibre” DP. Less likely to adhere to the “High-fibre” DP were adolescents with low SES (OR: 0.55, 95% CI: 0.39–0.77) or average SES (0.58, 95% CI: 0.41–0.81) in comparison with high SES (reference) as a result of elementary or secondary paternal or maternal education, rural residence, and lower household economic situation. Similar associations were found for the “Average-fibre” DP. Low and average socioeconomic status resulting from lower parents’ education, rural residence, and lower economic situation were inversely associated with achieving a relatively high fibre intake in Polish adolescents. Consuming single high-fibre foods was not sufficient to achieve a high-fibre diet in Polish adolescents. These data suggest that the consumption of a wide variety of dietary fibre sources—both relatively high-fibre and low-fibre foods—may help Polish adolescents in achieving a relatively high-fibre diet.

HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW

Dietary fiber (DF) is that part of plant material in the diet which is resistant to enzymatic digestion and includes cellulose, polysaccharides such as hemicellulose, pectin substances, gums, mucilage and a non-carbohydrate component lignin. DF is often divided into two parts when it is dispersed in water: a soluble and an insoluble fraction, each fraction has different physiological effects. High-fiber diets are associated with the prevention and treatment of some diseases such as constipation, diverticular disease, colonic cancer, coronary heart disease and diabetes. Daily intake for total fiber for adults has been set at 38 g for men and 25 g for women. DF is obtained by different methods and from different sources. The amount and composition of fiber differ from one food to another. DF from cereal bran is a typical ingredient in high DF food products, but the presence of soluble DF in cereals is quite low, this is not the case with fruits where the ratio between soluble and insoluble DF fractions is more balanced. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico-chemical properties of dietary fiber and improves their functionality. Dietary fiber can provide a multitude of functional properties when they are incorporated in food systems. Thus, fiber addition contributes to the modification and improvement of texture, sensory characteristics and shelf-life of foods due to their water binding capacity, gel-forming ability, fat mimetic, antisticking, anticlumping, texture rising and thickening effects. Dietary fiber can be used in various functional foods like bakeries, drinks, beverages and meat products. Dietary fiber can be determined by different methods, mainly by enzymatic gravimetric and enzymatic chemical methods.

Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads.

Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran. This may be due to rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.

Effects of culture substrates on taste component content and taste quality of Lentinula edodes

SummaryIn this research, the effects of culture substrates on taste component content of Lentinula edodes were studied, and the resulting taste quality of L. edodes was evaluated. The results revealed that single‐carbon and single‐nitrogen sources were beneficial to production of soluble sugars and polyols, organic acids and sweet amino acids, whereas a single‐carbon source was beneficial to essential amino acid production, and a mixed‐carbon source was beneficial to umami 5′‐nucleotides and high mushroom production yield. High C/N values were beneficial to trehalose, arabitol, malic acid, and succinic acid production, while low C/N values were beneficial to mannitol and citric acid production. L. edodes fruiting bodies, harvested from a culture substrate containing single carbon, high proportion of cereal bran, had a more palatable taste quality, while a substrate containing bagasse and low C/N values was not suitable for L. edodes cultivation due to unfavourable taste quality. These results provide cultivation information how to obtain fruiting bodies L. edodes with more taste components.

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Availability and dose response of phytophenols from a wheat bran rich cereal product in healthy human volunteers.

Phytophenols present in cereals are metabolised to compounds that could be partly responsible for the reduced risk of chronic diseases and all-cause mortality associated with fibre-rich diets. The bioavailability, form and in vivo concentrations of these metabolites require to be established. Eight healthy volunteers consumed a test meal containing a recommended dose (40 g) and high dose (120 g) of ready-to-eat wheat bran cereal and the systemic and colonic metabolites determined quantitatively by LC-MS. Analysis of the systemic metabolomes demonstrated that a wide range of phytophenols were absorbed/excreted (43 metabolites) within 5 h of consumption. These included 16 of the 21 major parent compounds identified in the intervention product and several of these were also found to be significantly increased in the colon. Not all of the metabolites were increased with the higher dose, suggesting some limitation in absorption due to intrinsic factors and/or the food matrix. Many compounds identified (e.g. ferulic acid and major metabolites) exhibit anti-inflammatory activity and impact on redox pathways. The combination of postprandial absorption and delivery to the colon, as well as hepatic recycling of the metabolites at these concentrations, is likely to be beneficial to both systemic and gut health.

Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics

Abstract Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran samples. All hydrothermal treatments caused significant decreases in phytic acid contents of both wheat (95.2%) and rice bran (95.6%) samples. The most effective process conditions on enhancing the total dietary fiber content for both bran samples were pH 4.0 level and 1.5 h holding time. Autoclaving treatment resulted in a decrease in total phenolic contents after holding for 90 min and at 121 °C at their native pH levels. Autoclaving for 90 min caused the greatest degree of increment in the total antioxidant activity of wheat (12%, pH 4.0) and rice bran samples (2%, pH 3.5). Autoclaving treatment was found as quite effective method for both dephytinization and enrichment of wheat and rice brans as a functional food ingredient. Industrial relevance Authors believe that the study presents important new information in terms of both enhancing functional properties of wheat and rice brans by hydrothermally dephytinization treatment and revealing the correlation between hydrothermal treatment and functional ingredients of brans. In this way, proposed method transforms inexpensive and easily accessible sources into important food ingredients and gives them added value. Hydrothermal treatment also enables food industry to use cereal brans as functional ingredients in the applications of both designing and enriching new and healthy food formulations.

Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content

High dietary fibre levels, especially insoluble that is typical for cereal bran, have been associated with poor structural, textural and sensory properties in extruded products. The effect of fermentation with baker's yeast, fermentation with a mixture of Kazachstania exigua and Lactobacillus brevis with and without added hydrolytic enzymes, as well as with Weissella confusa, on the structural and textural properties of high dietary fibre extrudates (ca. 6–14 g/100 g added fibre) in extrusion was studied. Superior structural and textural extrudate characteristics were achieved by fermentation of bran with dextran producing W. confusa. At 40 g/100 g addition of W. confusa –treated bran (12 g/100 g fibre content) radial expansion was the same as for the pure rye endosperm flour control, while density was 35% lower. Hardness (54.1 → 16.3 N) and crispiness work (4.11 → 0.45 Nmm) were reduced (P < 0.05), while the crispiness index was significantly higher (0.002 → 0.05) than that of the control extrudate. Bioprocessing with mixed fermentation, containing K. exigua and L. brevis, together with hydrolytic enzymes also improved the structural and textural characteristics of the bran in extrusion, while baker's yeast fermentation did not significantly affect these characteristics.

Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition

Advanced glycation endproducts (AGEs) are formed in cooked meat products via Maillard reactions, which are seen as a contributor to chronic diseases such as diabetes and heart diseases. A number of reports have shown that natural antioxidants such as phenolic acids in grains, herbs, and spices can inhibit their formation. The objective of the study was to determine the inhibitory effects of selected wheat (Jagger, JA), triticale (Spring Triticale, ST; Thundercale, TH), and Rye (RY) bran on AGEs levels in cooked beef patties, as measured by Nε-carboxymethyl lysine (CML) contents. The CML was detected in all the cooked samples, whereas the patties to which RY (42.0% inhibition), ST (27.5% inhibition), and TH (21.4% inhibition) brans were added significantly decreased CML formation. RY and ST, were more abundant in total phenolics content (TPC) and exhibit higher properties as free radical scavengers. Using Pearson's correlation and multiple linear regression analysis, the inhibition of CML in patties was correlated to the water-holding activity (WHC) of the samples, and the radical scavenging activity of the brans as measured by the 2,2-diphenylpicrylhydrazyl (DPPH) assay. These results suggest that addition of bran may be a potential method of decreasing the formation of AGE in cooked patties.

Concentrated Phosphatidic Acid in Cereal Brans as Potential Protective Agents against Indomethacin-Induced Stomach Ulcer.

One of complications associated with long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs) is peptic ulcer. Recently, we found that orally administered phosphatidic acid (PA) ameliorated aspirin-induced stomach lesions in mice. In this study, we identified PA-rich food sources and examined the effects of the food materials on indomethacin-induced stomach ulcer. Among examined, buckwheat (Fagopyrum esculentum) bran contained the highest level of PA (188 mg/100 g). PA was the richest phospholipid (25%) in the lipid fraction of the buckwheat bran. Administration of the lipid extracts of buckwheat bran significantly ameliorated indomethacin-induced stomach lesions in mice. In contrast, wheat (Triticum durum) bran lipids (PA, 4%) and soybean (Glycine max) lipids (PA, 3%) were not associated with ameliorative effects. These results indicated that PA-rich lipids can be used as an effective supplement for prevention of NSAID-induced stomach ulcer.

Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks

The objective of this investigation was to compare total phenolic content and antioxidant activities of various types of cereal brans enriched snack as affected by storage conditions. Extruded snacks were prepared by the addition of cereal brans (wheat, oat and rice) singly and in combination (w:r:o::2:1.5:1.5) to rice flour at 10, 20 and 30 % bran supplementation. The content of total phenolics in the extracts (conventional and microwave assisted extraction) was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as gallic acid equivalents. Radical scavenging capacity measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods was studied. The effect of the storage on antioxidant content and capacity showed that total phenolic content and antioxidant activities of bran enriched snacks decreased during storage at ambient temperature. However, a little increase in moisture content, water activity and free fatty acid was observed in six of month’s storage period.