Wheat Bran Extracts Research Articles

Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach

The aqueous extracts of wheat bran are rich in carbohydrates and contain water soluble proteins with a high content of Asp and Glu, which could enable the fabrication of nanoparticles through the cold-set gelation/desolvation of the proteins, while carbohydrates would act as the matrix on which the nanoparticles are formed. In order to test this hypothesis, in this work it was assayed the desolvation of the wheat bran aqueous extracts using CaCl2 as desolvation agent. Aggregates between 3 and 5 μm were formed immediately after addition of a range of CaCl2 concentrations, as detected by dynamic light scattering. Scanning electron microscopy showed that such aggregates consisted of spherical nanoparticles with diameters between 20 and 100 nm, immersed into a matrix composed mainly by polysaccharides. This matrix was disrupted by ultra-sonication and individual nanoparticles, arranged in a necklace fashion, were visible by scanning electron microscopy in transmission mode. This is the first report on the formation of nanoparticles from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach.

In vitro free radicals scavenging activity and antioxidant capacity of solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken PBMC

The purpose of this study was to demonstrate the in vitro free radical scavenging activity and antioxidant capacity in solid-state fermented wheat bran and its potential modulation of antioxidative molecular targets in chicken peripheral blood mononuclear cells (PBMC). After solid-state fermentation of wheat bran by white rot fungi for 12 d, the scavenging action of the fermented wheat bran extracts was 1, 1-diphenyl-2-picrylhydrazyl (DPPH), and the free radicals increased significantly, approximately 1.5-fold. Trolox equivalent antioxidant capacity of 1 mg/mL fermented wheat bran extracts was increased from 100 to 150 mM trolox antioxidant capacity after 12 d of fermentation. Moreover, the extracts exhibited 50% of the chelating capacity observed for ferrous iron (Fe2+) after fermenting for 12 d. In vitro, and under the stimulus of fermented wheat bran, the antioxidant gene expression (GST, HO-1, Nrf2, and GCLC genes) of PBMC was more than double that of the PBS, ascorbic acid, and unfermented wheat bran. The expression of fermented wheat bran was the lowest for the NOX1 and ROMO1 genes. Solid-state wheat bran fermented by white rot fungi can increase the scavenging action of DPPH, the trolox equivalent antioxidant capacity, and the chelating capacity of ferrous iron; in addition, in vitro, it can regulate the expression of antioxidant molecular targets in chicken PBMC.

Comparison of two wheat bran extracts in the sheet extrusion process

In this study the applicability of two differently purified crude wheat bran extracts for sheet manufacturing was evaluated. The sheet extrusion was chosen for material production because it is an industrially feasible large-scale process. The wheat bran extracts had different starch (45% and 11%) and protein (18% and 38%) contents but similar arabinoxylan (16% and 17%) and lignin (11% and 12%) contents. Glycerol, sorbitol, and their blends were used as external polyol plasticizers to enhance the continuous formation of the sheet during the process. With the chosen extrusion parameters, cohesive 100-mm-wide sheets were successfully produced with single screw extruder. The mechanical and thermal properties of the sheets were evaluated, as well as their water sensitivity. Sorbitol plasticization made the sheets stronger and stiffer and significantly lowered the water vapor permeability (WVP) and water vapor sorption (WVS) of the sheets as compared to glycerol plasticization. The sheets rich in starch had a higher tensile strength and elongation at break and a lower WVP and WVS than sheets with low starch content and high protein content. The strongest and stiffest sheet with the lowest WVP was the sorbitol-plasticized sheet with high starch and low protein content.

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality.

English

This study was conducted to determine the total phenol content (TPC) and free radicals scavenging activity of methanolic and ethanolic extracts of wheat (WH-711) fractions (grain, bran and flour) fermented with Aspergillus oryzae (MTCC 3107). Maximum TPC (1469.35 ± 4.5, 1426.44 ± 5.5 and 1268.91 ± 5.3) was obtained in methanolic extracts as compared to ethanolic extracts (1368.65 ± 3.5, 1155.46 ± 4.7 and 1314.17 ± 5.6 respectively) of wheat bran, grain and flour on the 5th day of fermentation. The free radical-scavenging activity of ethanolic extracts of fermented wheat grain, flour and bran was found to be maximum (62.68 ± 0.49, 32.87 ± 0.71 and 43.89 ± 0.88 %, respectively) whereas methanolic extracts of wheat grain and flour was 59.67 ± 0.78 and 28.52 ± 0.56 %, respectively on 5th day of incubation using DPPH assay. Free radical-scavenging activity (71.30 ± 0.36%) of wheat bran was significantly higher than that of fermented grain and flour on the 2nd day of incubation. Likewise in ABTS assay, wheat bran extracted with ethanol and methanol showed higher inhibition (28.48 ± 0.62 and 43.55 ± 0.72%) on 5th day of incubation than to the fermented  grain and flour. Among all the three fractions, methanolic extract of fermented wheat bran has the highest TPC and hence has highest free radical scavenging activity. Total phenolic contents, DPPH and ABTS+ radicals scavenging activity of wheat fractions were significantly correlated (P<0.01) which provide the strong evidence that the antioxidant activity in wheat fractions was derived from phenolic compounds. Key words: Antioxidant activity, wheat, solid state fermentation, Aspergillus oryzae.

Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers.

Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS(•+) (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional ingredients. Bran extracts significantly increased the indicators of antioxidant potential of meat products and their global antioxidant response (GAR) during physiological in vitro digestion. The extracts also inhibited the formation of oxidation products, hexanal and malondialdehyde, of hamburgers during their storage; however, they did not have significant effect on the growth of microorganisms. Hamburgers with 0.8% wheat bran extract demonstrated the highest antioxidant potential. Some effects of bran extracts on other quality characteristics such as pH, color, formation of metmyoglobin were also observed, however, these effects did not have negative influence on the overall sensory evaluation score of hamburgers. Consequently, the use of bran extracts in meat products may be considered as promising means of increasing oxidative product stability and enriching with functional ingredients which might possess health benefits.

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods.

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.

Antioxidant properties of wheat and rye bran extracts obtained by pressurized liquid extraction with different solvents

Rye and wheat brans are valuable sources of bioactive compounds, which could be used for the development and commercialization of high added value functional ingredients such as dietary antioxidants. The aim of this study was to evaluate antioxidant potential of rye and wheat bran using different polarity solvents. Cereal brans were ground to four different particle size fractions and extracted at 10.3 MPa pressure and 80 °C temperature by consecutive application of hexane, acetone and methanol:water (80:20%). The highest extract yield was obtained from rye bran using methanol-water; particle size in most cases had a significant effect. Antioxidant potential of extracts was assessed by ABTS+•, DPPH• scavenging, ORAC and total phenols content (TPC) assays. Extraction solvent had a major influence on TPC and antioxidant activity of the extracts. The most active extracts were obtained using methanol:water; rye bran extracts, in general, were stronger antioxidants than wheat bran extracts. For the majority of assays, reduction of particle size resulted in higher antioxidant activity values. However, ABTS+• scavenging was found to decrease by decreasing particle size of rye bran used for extraction.

Macroporous adsorbent resin-based wheat bran polyphenol extracts inhibition effects on H2O2-induced oxidative damage in HEK293 cells

In the present study, polyphenol-rich extracts of wheat bran (PEWB) were prepared via adsorption on macroporous resins and desorption with ethanol.

Development of Value Added Products from Byproducts of Ethiopian Wheat Milling Industries

The main of byproducts wheat milling industries, wheat germ and bran have been recognized as an outstanding sources of protein, dietary fiber, trace minerals, antioxidants, phytonutrients’ and allied micronutrients. Thus, this research was aimed to develop value added products from wheat germ and bran. Defatted wheat germ flour (DWGF) obtained by supper critical fluid extractor process used as supplement for wheat flour at 10%, 15% and 20% Blend ratio and baking temperatures of 150, 180 and 210°C to produce cookie; whereas wheat bran prior to milling, screening and heating used to make tea substitute. Chemical composition of raw materials, physico-chemical and rheological characterization of flours and value added products were investigated. It was found that protein, fiber, ash and minerals (Ca, K, P and Mg) concentrations in the blends increased significantly (P<0.05) with an increase in DWGF substitution. Higher total phenolic content ranged from 1.04 to 3.68 mg of gallic acid equivalent (GAE)/g of dried extract obtained at 60°C using methanol. While antioxidant activity of 60°C extract resulted with lower half maximal inhibitory concentration (IC50) (mg/ml) value of 1.40, 1.75 and 2.13 scavenging activity for ascorbic acid, methanol solvent extract of wheat bran and by absolute methanol; respectively. Furthermore, wheat bran extracted using solvent methanol at 60°C showed potential antioxidant activity and total phenolic content. The Farinograph analyses revealed an acceptable range of dough characteristics up to 15% blend ratio. The cookies baked at 180°C with 15% defatted wheat germ flour and 85% wheat result better nutritional and sensory acceptability.

Hot water extract of wheat bran attenuates white matter injury in a rat model of vascular dementia.

Vascular dementia is characterized by white matter lesions involving the demyelination and activation of astrocytes and microglia. In a previous study, we showed that the supernatant of a laboratory-scale, hot water extract of ground whole wheat (TALE) attenuated white matter injury and astrocytic activation in a rat model of bilateral common carotid artery occlusion (BCCAO). In the present study, we made several modifications to the hot water extraction process to remove starch and enable large-scale production. We used wheat bran (WB), which contains less starch, instead of ground whole wheat. In addition, we removed starch granules with a decanter before hot water extraction. The final product, wheat bran extract (WBE), contained 2.42% arabinose, a surrogate marker of arabinoxylan, which is an active constituent of WBE. Supplementation of the rat model of BCCAO with WBE (400 mg/kg/day) for 33 days attenuated white matter injury, which was assessed by Luxol Fast Blue staining, in the corpus callosum (cc) and optic tract (opt) regions. Attenuation of white matter injury in the opt region was accompanied by improvement of the pupillary light reflex. Immunochemical staining revealed that supplementation with WBE reduced astrocytic activation in the cc and opt regions and reduced microglial activation in the opt region. These findings indicate that supplementation with WBE is effective at attenuating white matter injury accompanied by the inhibition of astrocytic and microglial activation. Therefore, extracts from WB, a cheap by-product of wheat milling, can be developed as a nutraceutical to prevent vascular dementia, a disease for which there is no approved pharmaceutical treatment.

New properties of wheat bran: anti‐biofilm activity and interference with bacteria quorum‐sensing systems

Some plant extracts, have been demonstrated to interfere with the microbial metabolism of several pathogenic bacteria. Within this antimicrobial properties it has been described the potential to inhibit or destroy biofilms or to interfere in quorum-sensing (QS) systems. However, to our knowledge, no study exploring this potential of wheat-bran (WB) has been published. The purpose of the present study is to evaluate the anti-biofilm activity of WB against a cow mastitis strain of Staphylococcus aureus and also its possible interference with bacterial QS systems. The potential of inhibition and destruction of the biofilm was studied by different in vitro assays. Also, we tested the ability of WB to interfere in bacterial QS by degrading acyl-homoserine lactones (AHL) as one of the most studied QS signal molecules for Gram-negative bacteria. The soluble extract of WB at 0.5% showed anti-biofilm activity, inhibiting biofilm formation and also destroying it. Similarly, the > 300 kDa fraction from WB had significant anti-biofilm activity in both in vitro assays. The WB also showed a potential to interfere with bacterial QS systems, as it was demonstrated to contain certain lactonase activity able to reduce AHL concentration in the medium. The present study reveals two additional beneficial properties of WB extract never explored before, which may be related to the presence of defence compounds in the plant extract able to interfere with microbial biofilms and also QS systems.

Production of thermo-alkali-stable xylanase by a novel polyextremophilic Bacillus halodurans TSEV1 in cane molasses medium and its applicability in making whole wheat bread

A high titre of thermo-alkali-stable xylanase was attained in cane molasses medium. When the culture variables for endoxylanase production were optimized [cane molasses 7 %, soluble alkaline extract of wheat bran (SAE-WB) 37 % and ammonium chloride 0.30 %], a 4.5-fold enhancement in xylanase production (69 U ml(-1)) was achieved as compared to that in the unoptimized medium (15 U ml(-1)). The enzyme titre attained in shake flasks could be sustained in a 7-l laboratory bioreactor. An activity band corresponding to 40 kDa was visualized on SDS-PAGE zymogram analysis. The enzyme has broad range of pH and temperature for activity with optima at 9.0 and 80 °C, and stable between pH 4.0 and 11.0 with 85 % retention of activity. It has T 1/2 of 40 and 15 min at 70 and 80 °C. The enzyme is halotolerant since it displays activity in the presence of salt up to 15 %, and remains 100 % active in the absence of salt. The supplementation of whole wheat dough with xylanase improves antistaling property, reducing sugar content, bread volume with prebiotic xylooligosaccharides in bread. This is the first report on xylanase production in cane molasses medium with SAE-WB as the inducer and its applicability in whole wheat bread making that improves human health.

Determination of Deoxynivalenol in Wheat Bran and Whole-Wheat Flour by Fluorescence Polarization Immunoassay

A rapid and accurate fluorescence polarization (FP) immunoassay has been optimized for the determination of deoxynivalenol (DON) in wheat bran and whole-wheat flour. A preliminary treatment with activated charcoal was used to eliminate the strong matrix effect due to highly colored interfering compounds present in raw wheat bran extracts. In particular, matrix effect was removed by adding activated charcoal to the wheat bran extract (3.5 mg/mL) and mixing for 3 min of incubation time prior to the FP immunoassay analysis. No preliminary treatment was necessary for whole-wheat flour. Average recoveries from samples spiked with DON at levels of 500, 1,000, and 1,500 μg/kg were 95 % for wheat bran and 94 % for whole-wheat flour, with relative standard deviation generally lower than 13 %. Limits of quantification of the optimized FP immunoassay were 120 μg/kg for both matrices. The overall time of analysis was lower than 15 min for wheat bran and 10 min for whole-wheat flour. Good correlations (r > 0.971) were observed between DON contents obtained by both FP immunoassay and high-performance liquid chromatography with immunoaffinity cleanup for 37 and 23 samples of naturally contaminated wheat bran and whole-wheat flour, respectively. These results show that the FP immunoassay is suitable for high-throughput screening as well as for quantitative determination of DON in wheat bran and whole-wheat flour.

Effects of region and cultivar on alkylresorcinols content and composition in wheat bran and their antioxidant activity

This study evaluated the effects of cultivar and region on the composition of alkylresorcinols (ARs) of 24 wheat bran samples from 6 cultivars grown in four locations (Bath, Nairn, Palmerstone and Ridgetown) in Ontario (ON), Canada, using gas chromatography/mass spectrometry (GC/MS). Total phenolic content (TPC) of wheat bran extracts was determined by the Folin–Ciocalteau method and the antioxidant activity of wheat bran extracts was measured by 2, 2-Dipheny-1-picryhydrazyl radical (DPPH) scavenging activity and oxygen radical absorbance capacity (ORAC). The highest ARs content (μg/g) was found in cultivars Emmit (1522), Harvard (1305), Warthog (1170), and Superior (853), grown in Ridgetown. The relative saturated and unsaturated ARs (%) were 89 and 11, respectively. Total ARs content, their composition, TPC and antioxidant activity of wheat bran extracts were significantly (P < 0.05) affected by location and cultivar and their interaction. TPC, %DPPHdis, and ORAC values for different wheat bran sample extracts ranged from 3 to 58 (mg FAE/g), 5 to 68 (%), and 6 to 94 (μmol TE/g), respectively. Our work provides a detailed examination of region and cultivar effects on potential of ARs in wheat bran and the results can be used for screening and breeding purposes.

Inhibition of wheat bran and it′s active compoments on α-glucosidase in vitro

Background:Wheat bran is a traditional Chinese medicine; however, it is mostly used as feedstuff in China. Wheat bran is widely accepted as an important ingredient in many low-glycemic index foods in modern western societies; however, its glycemic control mechanism is unknown.Objective:To determine potent α-glucosidase inhibitory compounds from wheat bran and to identify the inhibition on α-glucosidase.Materials and Methods:Ethanolic extract of wheat bran was prepared to evaluate the inhibitory activity on α-glucosidase, then fractionation of the extract was guided by in vitro enzyme-inhibition assay, and the potent α-glucosidase inhibitory compounds were identified by high performance liquid chromatography and atmospheric pressure chemical ionization-mass spectrometry; finally the enzyme inhibition process was studied using the Michaelis-Menton and the Lineweaver-Burk equations.Results:Both baker's yeast and rat intestinal enzymes were mostly inhibited (87.9% and 66.8% inhibition, respectively) at concentration 0.6 mg/mL of the ethanolic extract of wheat bran. The petroleum ether fraction in the ethanolic extract of wheat bran showed significant activity against rat intestinal α-glucosidase, and revealed a dose-dependent effect. The inhibition was 76.57% at 0.3 mg/mL and 100% at 0.6 mg/mL. The active fraction 13 of petroleum ether fraction was identified as alkylresorcinols (ARs). ARs showed strong inhibition towards α-glucosidase and its IC50 value was found to be 37.58 μg/mL. The enzyme kinetic studies showed that, in the presence of ARs, the Michaelis-Menton constant (Km) remains constant whereas the maximal velocity (Vmax) decreases, revealing a non-competitive type of inhibition.Conclusion:The therapeutic potentiality of ARs in the management of the postprandial hyperglycemia will proliferate the utilization of wheat bran in controlling type 2 diabetes.

Phenolic compounds from hydrolyzed and extracted fiber-rich by-products

Corn fiber and wheat bran are agro-industrial by-products of flour and starch production. It is well known that they contain bound phenolics like ferulic acid and p-coumaric acid. Therefore three different extraction techniques were applied to corn fiber and wheat bran. Alkaline hydrolysis released bound ferulic acid, p-coumaric acid and diferulic acids into its free form. Ferulic acid was found to be the major phenolic compound in corn fiber and wheat bran. Ferulic acid was stable against oxidative damage during alkaline hydrolysis and no major changes of the content were observed at higher NaOH concentrations and reaction times, whereas diferulic acids were only released after treatment with higher concentrated NaOH solutions and after extended reaction time. Acid hydrolysis of corn fiber released soluble ferulated oligosaccharides which are known to possess higher antioxidant potential than monomeric ferulic acid. The methanolic extracts of corn fiber and wheat bran contained only traces of free ferulic acid, but the methanolic corn fiber extract contained high amounts of the polyamine conjugates diferuloylputrescine and p-coumaroyl-feruloylputrescine which are also known as antioxidants. Since they are related to corn fiber oil, an application in lipid-containing food matrices, like emulsions, is reasonable.

Mixotrophic and heterotrophic growth of some microalgae using extract of fungal-treated wheat bran

Background: In this study, wheat bran, an agricultural waste, was utilized as a low-cost carbon source for algal cultivation. Results: Treatment of lignocellulosic waste by two fungal species (Pleurotus ostreatus or Trichoderma viride) caused the accumulation of reducing sugar at a relatively high concentration (50.58 and 54.30 mg/g wheat bran) after 7 days of incubation, respectively. The soluble products of treated wheat bran increased the growth, carbohydrate, and protein contents of both Chlorella vulgaris and Scenedesmus obliquus under mixotrophic and heterotrophic conditions. Conclusions: The obtained data suggest that soluble product of treated wheat bran could be used as an efficient medium for the mixotrophic and heterotrophic growth of both algal species.

Evaluation of the free radical scavenging capability of wheat extracts by capillary electrophoresis and multivariate curve resolution

In the current work, phenolic acids were analysed and their radical scavenging activity evaluated by CE, including the quantification of overlapping peaks by applying the multivariate curve resolution (MCR) method. To investigate radical scavenging activity, the solution of phenolic acids was treated with a stable free 2,2-diphenyl-1-picrylhydrazyl radical of different concentrations and the radical scavenging activity of the reaction mixture was monitored. The radical scavenging reaction was also applied to wheat bran extracts. The overlapping peaks on the electropherograms of both mixtures of standard compounds and extracts of different wheat bran varieties were resolved by using the MCR method, assuming that the overlapping compounds have different UV spectra. MCR enabled the insufficient resolution between syringic and ferulic acids to be effectively resolved.

Wheat bran extracts: a potent source of natural antioxidants for the stabilization of canola oil

In the present work, the antioxidant activity of different solvent extracts of wheat (var. Inqalab 91) bran was evaluated following different antioxidant assays using canola oil as the oxidation substrate. The bran samples were extracted with 80% and 100% methanol and acetone. A preliminary assessment of the antioxidant activity of the 80 and 100% acetone and methanolic extracts of wheat bran was done by the measurement of % inhibition of peroxidation in a linoleic acid system, total phenolic contents (TPC) and bleachability of β-carotene in the linoleic acid system. Additionally, the canola oil samples were stabilized with crude concentrated extracts and subjected to ambient aging (6 months). The extent of oxidative deterioration was followed by the measurement of peroxide-, p -anisidine-, conjugated dienes-, and trienes- values. The results of ambient stored samples revealed a significant improvement in these oxidation parameters. The overall order of antioxidant activity of the extracts as determined by various antioxidant assays was determined to be; 80% methanolic extract > 100% methanolic extract > 80% acetone extracts . 100% acetone extract. The results of the present comprehensive analysis demonstrate that extracts of the wheat bran indigenous to Pakistan are a viable source of natural antioxidants and might be exploited for commercial and neutraceutical applications.