Health Benefits Of Whole Grains Research Articles

Efficacy of Aflatoxin B1 and Fumonisin B1 Adsorption by Maize, Wheat, and Oat Bran

Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern. Nonetheless, previous research indicates that wheat bran can adsorb mutagens. Therefore, this study investigated the capacity of maize, wheat, and oat brans to adsorb AFB1 and FMB1 under varying in vitro conditions, including pH, binding time, temperature, particle size, and the amount of bran utilized. Maize bran demonstrated a high AFB1 adsorption capacity (>78%) compared to wheat and oat brans. However, FMB1 was not adsorbed by the brans, possibly due to its hydrophilic nature. Lower temperature (≤25 °C) enhanced AFB1 adsorption efficacy in wheat and oat bran, while for maize bran, the highest adsorption occurred at 37 °C. A linear model following Henry’s law best explained AFB1 adsorption by the brans. Further studies identified the pericarp layer of bran as the primary site of AFB1 adsorption, with the initial liquid volume being a critical factor. The study concludes that bran could potentially act as an effective bioadsorbent. Further research is essential to confirm the adsorption efficacy and the bioavailability of AFB1 through in vivo experiments.

Bound Polyphenols of Oat Bran Released by Gut Microbiota Mitigate High Fat Diet-Induced Oxidative Stress and Strengthen the Gut Barrier via the Colonic ROS/Akt/Nrf2 Pathway.

Whole-grain foods are rich in bound polyphenols (BPs) whose health benefits were largely underestimated compared with free polyphenols. We first found that DFBP (dietary fiber with BPs from oat bran) exhibited stronger colonic antioxidant activities than DF. 16S rRNA sequencing showed that DFBP selectively changed gut microbial composition, which reciprocally released BPs from DFBP. Released polyphenols from DFBP reduced excessive colonic ROS and exhibited colonic antioxidant activities via the ROS/Akt/Nrf2 pathway revealed by transcriptome and western blot analysis. Colonic antioxidant activities of DFBP mediated by gut microbiota were next proven by treating mice with broad-spectrum antibiotics. Next, Clostridium butyricum, as a distinguished bacterium after DFBP intervention, improved colonic antioxidant capacities synergistically with DFBP in HFD-fed mice. This was explained by the upregulated mRNA expression of esterase, and cellulase of Clostridium butyricum participated in releasing BPs. Our results would provide a solid basis for explaining the health benefits of whole grains.

Seeing the Whole Picture: Evaluating the Contribution of Whole Grains to Phosphorus Exposure in People With Kidney Failure Undergoing Dialysis Treatment.

Excessive dietary phosphorus is a concern among patients with kidney failure undergoing dialysis treatment because it may contribute to hyperparathyroidism and hyperphosphatemia. A long-standing but untested component of the low-phosphorus diet is the promotion of refined grains over whole grains. This paper reviews the scientific premise for restricting whole grains in the dialysis population and estimates phosphorus exposure from grain products based on three grain intake patterns modeled from reported intakes in the general US population, adjusting for the presence of phosphorus additives and phosphorus bioavailability: (1) standard grain intake, (2) 100% refined grain intake, and (3) mixed (50/50 whole and refined grain) intake. Although estimated phosphorus exposure from grains was higher with the mixed grain pattern (231 mg/day) compared to the 100% refined grain pattern (127 mg/day), the amount of additional phosphorus from grains was relatively low. Given the lack of strong evidence for restricting whole grains in people with CKD, as well as the potential health benefits of whole grains, clinical trials are warranted to address the efficacy and health impact of this practice.

Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements.

Cereals are the main source of energy in the human diet. Compared to refined grains, whole grains retain more beneficial components, including dietary fiber, polyphenols, proteins, vitamins, and minerals. Dietary fiber and bound polyphenols (biounavailable) in cereals are important active substances that can be metabolized by the gut microorganisms and affect the intestinal environment. There is a close relationship between the gut microbiota structures and various disease phenotypes, although the consistency of this link is affected by many factors, and the specific mechanisms are still unclear. Remodeling unfavorable microbiota is widely recognized as an important way to target the gut and improve diseases. This paper mainly reviews the interaction between the gut microbiota and cereal-derived dietary fiber and polyphenols, and also summarizes the changes to the gut microbiota and possible molecular mechanisms of related glycolipid metabolism. The exploration of single active ingredients in cereals and their synergistic health mechanisms will contribute to a better understanding of the health benefits of whole grains. It will further help promote healthier whole grain foods by cultivating new varieties with more potential and optimizing processing methods.

The effects of different enzymes on the liberation of bound phenolics from rice bran dietary fibre and their antioxidant activities

Bound phenolics are the main phytochemicals and important contributors to the health benefits of whole grains. The commonly used chemical methods for bound phenolic release are not appropriate for processing of food materials. The effects of cellulase and feruloyl esterase on releasing bound phenolics from rice bran dietary fibre (RBDF) and the auxiliary effects of autoclaving pretreatment were investigated in the present study to find a method to effectively increase bioaccessible phenolics in RBDF. The results showed that cellulase (CT) and feruloyl esterase (FT) alone and combined application (CFT) released limited bound phenolics. Autoclaving pretreatment could enhance the release of bound phenolics by enzymatic treatments significantly with 1.74, 5.56 and 1.76 folds increases when compared with the above mentioned enzymolysis, respectively. Moreover, the total quantity of phenolic compounds released from RBDF via combined enzymolysis of cellulase and feruloyl esterase with autoclaving pretreatment (A-CFT) were comparable with that via alkaline hydrolysis previously reported. The predominant phenolic compounds released by A-CFT from RBDF were vanillin and ferulic acid, while ferulic and p-couramic acids accounted for 99.30% of the sum of phenolics released by alkaline hydrolysis. The DPPH scavenging, FRAP and ORAC antioxidant activities of the enzymatic hydrolysates were positive correlated with their total phenolic contents. The phenolics released by A-CFT showed lower antioxidant activity than those by alkaline hydrolysis, which may ascribe to the difference in phenolic profiles between methods. This study provides a new approach for processing whole grain and the by-products for functional foods materials with higher phenolic bioaccessibility.

The Enhancement of Acylcarnitine Metabolism by 5-Heptadecylresorcinol in Brown Adipose Tissue Contributes to Improving Glucose and Lipid Levels in Aging Male Mice.

5-Heptadecylresorcinol (AR-C17), a primary biomarker of whole grain (WG) consumption, has been demonstrated to improve the thermogenic activity of aging mice. However, the intricate regulatory mechanism is not fully understood. This study conducted metabolomics analysis on young and aging mice with or without AR-C17 administration after cold exposure. The results showed that the aging mice displayed lower levels of acylcarnitine (ACar) in their plasma compared with the young mice during cold exposure, and 150 mg/kg/day of AR-C17 administration for 8 weeks could increase the plasma ACar levels of aging mice. ACar has been reported to be an essential metabolic fuel for the thermogenesis of brown adipose tissue (BAT). AR-C17 had similar effects on the ACar levels in the BAT as on the plasma of the aging mice during cold exposure. Furthermore, the aging mice had reduced ACar metabolism in the BAT, and AR-C17 could improve the ACar metabolism in the BAT of aging mice, thereby promoting the metabolic utilization of ACar by BAT. Moreover, the glucose and lipid levels of aging mice could be improved by AR-C17. This study revealed a deeper metabolic mechanism involved in the AR-C17-mediated thermogenic regulation of BAT, providing a new theoretical basis for the nutrition and health benefits of WG.

Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods

ABSTRACT Little is known about how interactions among grain processing, grain type, and carbohydrate utilization (CU) by the microbiome influence the health benefits of whole grains. Therefore, two whole grains – brown rice and whole wheat – and two processing methods – boiling (porridge) and extrusion – were studied for their effects on host metabolic outcomes in mice harboring human microbiomes previously shown in vitro to have high or low CU. Mice carrying either microbiome experienced increases in body weight and glycemia when consuming Western diets supplemented with extruded grains versus porridge. However, mice with the high but not low CU microbiome also gained more weight and fat over time and were less glucose tolerant when consuming extruded grain diets. In high CU microbiome mice, the exacerbated negative health outcomes associated with extrusion were related to altered abundances of Lachnospiraceae and Ruminococcaceae as well as elevated sugar degradation and colonic acetate production. The amplicon sequence variants (ASVs) associated with extruded and porridge diets in this in vivo study were not the same as those identified in our prior in vitro study; however, the predicted functions were highly correlated. In conclusion, mice harboring both high and low CU microbiomes responded to the whole grain diets similarly, except the high CU microbiome mice exhibited exacerbated effects due to excessive acetate production, indicating that CU by the microbiome is linked to host metabolic health outcomes. Our work demonstrates that a greater understanding of food processing effects on the microbiome is necessary for developing foods that promote rather than diminish host health. Abbreviations: CU- carbohydrate utilization; SCFA- short-chain fatty acids; GF- germ-free; HMA, human-microbiome associated; ipGTT- intraperitoneal glucose tolerance test; HOMA-IR- Homeostatic Model Assessment for Insulin Resistance; AUC- area under the glycemia curve; ASV- amplicon sequence variant; lf- low-fat; wd- Western diet; wd_wwp- Western diet containing whole wheat porridge; wd_wwe- Western diet containing whole wheat extrudate; wd_bre- Western diet containing brown rice extrudate; wd_extr- Western diet containing either whole wheat or brown rice extrudate.

Refined Grain Intake and Risk of Type 2 Diabetes

Grain foods are considered part of a healthy diet, and current US dietary guidelines recommend that at least one-half of grain consumption come from whole grains.1 Health benefits of whole grains are well established, and several meta-analyses have demonstrated inverse associations between whole grain intake and risk of several chronic diseases, including type 2 diabetes (T2D).2,3 Less than 7% of the US population consumes the recommended minimum 3 servings per day of whole grains, and more than 70% of Americans consume less than 1 serving per day of whole grains.

Potential Health Benefits of Whole Grains: Modulation of Mitochondrial Biogenesis and Energy Metabolism.

Mitochondria play an essential role in maintaining cellular metabolic homeostasis. However, its dysfunction will cause different pathophysiological consequences. A specific mechanism of action has been developed by cells to adapt to changes in physiological conditions or in response to different stimuli, by meditating mitochondrial number, structure, and energy metabolism. Whole grains are considered healthier than refined grains for their higher amounts of bioactive components, with proven multiple health benefits. The modulation of an appropriate mitochondrial function contributes to the bioactive-component-based health improvements. Thus, this review aims to represent current studies that identify the impact of natural bioactive components in whole grains against metabolic disorders by modulating mitochondrial biogenesis and energy metabolism. It seems most attractive to aim nutritional intervention at the prevention or treatment of metabolic abnormalities and hence to target dietary management at improvement of mitochondrial function.

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing.

Grains are important sources of carbohydrates in global dietary patterns. The majority of these carbohydrates, especially in refined-grain products, are digestible. Most carbohydrate digestion takes place in the small intestine where monosaccharides (predominantly glucose) are absorbed, delivering energy to the body. However, a considerable part of the carbohydrates, especially in whole grains, is indigestible dietary fibers. These impact gut motility and transit and are useful substrates for the gut microbiota affecting its composition and quality. For the most part, the profile of digestible and indigestible carbohydrates and their complexity determine the nutritional quality of carbohydrates. Whole grains are more complex than refined grains and are promoted as part of a healthy and sustainable diet mainly because the contribution of indigestible carbohydrates, and their co-passenger nutrients, is significantly higher. Higher consumption of whole grain is recommended because it is associated with lower incidence of, and mortality from, CVD, type 2 diabetes, and some cancers. This may be due in part to effects on the gut microbiota. Although processing of cereals during milling and food manufacturing is necessary to make them edible, it also offers the opportunity to still further improve the nutritional quality of whole-grain flours and foods made from them. Changing the composition and availability of grain carbohydrates and phytochemicals during processing may positively affect the gut microbiota and improve health.

P21 Low-Income Older Adults’ Salient Beliefs Regarding Whole Grain Consumption: A Qualitative Approach

<h3>Background</h3> Given the known health benefits of whole grains (WG) in promoting overall health, as well as the low intake of WG products by low-income older adults, there is a need for developing effective health promotion programs targeting low-income older adults promoting WG consumption <h3>Objective</h3> To gain an in-depth understanding of low-income older adults' underlying beliefs regarding WG consumption using the Theory of Planned Behavior (TPB) as a framework. <h3>Study Design, Setting, Participants</h3> In this qualitative study, interview questions regarding WG consumption were structured according to the TPB constructs (behavioral, normative, and control beliefs). The setting was 2 congregate meal sites located in Tuscaloosa, AL. A convenience sample of 25 low-income older adults, 60 years of age and older, participated in this study. <h3>Measurable Outcome/Analysis</h3> Individual interviews were audio-recorded, transcribed verbatim, and cross-checked for consistency. Content analysis was used to identify themes pertaining to the TPB constructs in addition to other prevalent themes. <h3>Results</h3> Participants believed WGs were nutritious and had health benefits, but disliked sensory qualities, perceived higher cost, and longer cooking time. Participants also believed healthcare professionals and family would support WG consumption. Facilitators to WG consumption included knowledge of nutritional and health benefits, WG preparation skills, social support, availability and accessibility, and grocery shopping assistance. Barriers to WG consumption included cost of WGs, age-related physical changes such as chewing and swallowing, lack of motivation to prepare WG, and nutrition-related knowledge deficits. <h3>Conclusions</h3> Findings from this study provide strategies for nutrition education programs to promote increased WG consumption by low-income older adults, ultimately influencing the health status of this population.

Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice?

The health benefits of whole grains and dietary fibre are well established, however intakes of both remain low across the globe. Innovative added-fibre refined grain products may present a solution to increase fibre intakes given potential sensory barriers to whole grain intake. However, to consider the efficacy of such products, or potential alternative measures, an awareness of consumer knowledge, perceptions and attitudes towards both whole grain and added-fibre grain foods is needed. Focus groups (with adults with no formal nutrition education) were conducted to explore factors affecting consumer grain choice. Discussions were transcribed verbatim and analysed using inductive thematic analysis. Nine focus groups composed of 52 participants (23 men; 29 women) were conducted. Participants tended to report choosing ‘grainy’ bread but few other whole grain foods. Most participants were unaware of the long-term health benefits of whole grains, recommended whole grain intakes, or how to identify foods that were high in whole grains, thereby limiting motivation to increase intake. Additionally, scepticism surrounding the health value of carbohydrate-based foods appeared to hinder grain intakes in general. These findings suggest that further public education and promotion of whole grain benefits, with a focus on food-based targets and messaging, may be important in efforts to increase whole grain and subsequently fibre intakes. Added-fibre grain products may be a useful addition, specifically for avid whole grain-avoiders who are unlikely to accept whole grain sensory properties. However, as most participants were open to whole grain consumption, industry innovation should also focus efforts on increasing availability and variety of products high in whole grains.

Evaluation of Secondary Metabolites in Wheat Grain (Triticum Sp.) Grown in Humid South Eastern Plain Zone of Rajasthan (India)

Cereal crops such as wheat, rice and barley underpin the staple diet for human consumption, globally. In India, wheat is qualitatively a major source of macromolecule, energy and fiber for human community nutrition since long time hence, preferably used as a staple food grain for society and also used as major source of fodder for animal feeding. The health benefits of whole grains are linked to the existence of secondary bioactive metabolites including phenolic acids, flavonoids and phytosterols. Flavonoids have the properties like anti-inflammatory, antioxidant, antiallergic, antithrombotic, antiviral and anticarcinogenic activities. Quercetin is one with an average of daily consumption of 25 mg to 40 mg. Kaempferol used as an antioxidant. Quantification data revealed that the total flavonoid content (free + bound) was observed highest and lowest in durum genotypes of HD 4728 (1.75 mg/gdw) and Raj 6560 (0.92 mg/gdw), respectively and in aestivum genotypes Raj 4037 (1.38 mg/gdw) and HI 1544 (0.72 mg/gdw) gave similar trend. Regular daily intakes of whole grain products are associated with reduced risk of several diseases. The objective of this study was identification and characterization of secondary metabolites i.e. flavonoids in Triticum sp.

Important Steps in Cancer Prevention: Improving Population Whole-Grain Intake—The Danish Show Case or How Was the Danish Whole-Grain Intake Doubled in Less Than 10 Years?

Background and context: Dietary whole grain (WG) intake helps prevent noncommunicable diseases (NCDs) such as cancers. However, 92.4% of the global adult population does not meet WG recommendations, and WG intake even decreased between 1990 and 2010. In Denmark, WG intake was similarly decreasing during the 1990s and 2000s, and the Whole Grain Partnership (WGP) was established in 2009 to counteract this development. Aim: To describe the development of this public-private partnership (PPP), the results achieved so far, lessons learned and implications for future initiatives. Strategy/Tactics: The strategy is twofold: increasing availability of WG and campaigning about the health benefits of WG. Program/Policy process: · Research and documentation of WG health benefits · Initiate partnership and functioning of organization and secretariat · Ensure clear WG definitions and dietary guidelines · Set targets and success criteria and monitor progress · Create incentives for industry to reformulate and develop new WG products and make it easy for consumers to identify WG product by developing and endorsing a WG logo · Gradually enriching all bread and flour with WG · Develop education materials for chefs, waiters, bakers, in-store personnel and health professionals · Yearly consumer campaigns. Outcomes: Mean WG intake has near doubled in less than 10 years (from 32 in 2009 to 61 g/day 2017). The increment in intake were also significant among the population groups eating the least WG. The number of WG products increased in this period from 150 to currently 800. Continuous monitoring of consumer behavior show a high knowledge, trust and use of the WG logo has increased during the period. What was learned: · To make the PPP work effectively it is crucial to work evidence based, set realistic targets, reinforce the reasons and advantages for partnering, measure and celebrate progress · The impact on population dietary habits is primarily due to the increased availability of WG product combined with a long-term campaigning activity promoting WG health benefits.

Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice (Oryza sativa L.)

Consumption of brown rice is associated with reduced risk of chronic diseases, which might be attributed to the presence of unique phytochemicals. This study aimed to evaluate phytochemicals profile, cellular antioxidant and anti-proliferative activities in glutinous and non-glutinous brown rice varieties of indica and japonica subspecies. In general, bound fractions of brown rice depicted significant variation levels of phytochemicals, antioxidant and anti-proliferative activities. Anti-proliferative activity of bound fraction, total antioxidant capacity and cellular antioxidant activity of non-glutinous type were significantly higher than glutinous type (p < 0.05). Present investigation could be significant to introduce brown rice as functional foods and to increase awareness about health benefits of whole grain.

The potential role of selected bioactive compounds from spelt and common wheat in glycemic control.

Diet is an important lifestyle factor which influences people's health and the prevention of chronic diseases such as type 2 diabetes. Cereal-based foods constitute the main component of the everyday diet worldwide. Old cereal species like spelt (Triticum spelta L.) are becoming more and more popular, especially in Europe. This review focuses on the role of bioactive compounds from spelt and their possible biological mechanisms of action in glycemic control. Spelt grain contains a high amount of dietary fiber, which can modulate postprandial glycemia. Other phytochemicals, such as phytic acid and alkylresorcinols, also contribute to controlling blood glucose levels, insulin sensitivity and hiperinsulinemia. Antioxidant compounds present in spelt grain may act as protection from negative outcomes of chronic hyperglycemia. In this paper the composition and beneficial properties of spelt are also compared with those of widely consumed cereals like common wheat (Triticum aestivum L.). The health benefits of whole grain as opposed to refined products are also discussed.

Whole grain foods: is sensory liking related to knowledge, attitude, or intake?

Purpose The health benefits of whole grains are well established, yet intake remains below recommendations. Knowledge and familiarity with whole grains may increase short-term intake, but sensory properties can limit consumption. These factors usually are researched separately, thus, this study aims to explore the relationships among sensory liking, knowledge, attitudes and intake. Design/methodology/approach This cross-sectional study had 69 college students participate in four tasks: sensory liking of whole vs refined grain bread, rice, pasta and tortillas; bitter taster status; knowledge and attitudes; and intake of whole grains. Findings Whole wheat bread and tortillas were liked, as well as their refined grain counterparts. However, white rice and pasta were liked significantly more than the whole grain products (p &lt; 0.05), which are less familiar to most people. Higher consumers of whole grain foods preferred those samples to the refined product for some sensory attributes (p &lt; 0.05). Bitter taster status was not related to sensory preferences. Understanding and recognition of whole grains was low, but attitudes were generally positive. Whole grain intake was overestimated by the food frequency questionnaire because of problems with the instrument and also subjects’ lack of understanding about these foods. Research limitations/implications The link between preference and consumption warrants further study. The survey used to measure whole grain intake was a limitation and demonstrates the need for an accurate and efficient tool. Although knowledge about whole grains is limited, the positive attitudes expressed by participants can strategically inform outreach. If people believe that they consume more whole grains than they actually do, they may have a false sense of security. Further research with different age groups and a wider variety of foods is needed. Practical implications Participants overestimated their consumption of whole grain foods, indicating that consumers may think that they are meeting recommended amounts but they are actually deficient in whole grain intake; thus, improved education and promotional efforts are needed. Originality/value Few studies examine the inter-relationships among sensory preference, bitter taster status, knowledge, attitude and intake of whole grains.

Antioxidant Activity of Individual Steryl Ferulates from Various Cereal Grain Sources.

Steryl ferulates (SFs) are a subclass of bioactive lipids contributing to the health-promoting effects of whole grains. Most related studies focus on γ-oryzanol, a SF mixture from rice, since individual steryl ferulates are not commercially available. There is little evidence that individual SFs may vary in their bioactivity. The aim of this study was to evaluate the antioxidant activity of eight individual SFs by determining their radical scavenging capacity. Additional molecular properties of the individual SFs were determined by molecular simulation in order to identify correlations with their antioxidant activities. Our study demonstrates that individual SFs exhibit 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical scavenging abilities with subtle differences that were highly dependent on the kind of reaction taking place. The grouping of SFs by principle component analysis was mainly attributed to molecular properties, not antioxidant activities. Solvation energy was significantly correlated with some experimental observations. To our knowledge, this is the first study to evaluate the antioxidant activity of eight individual steryl ferulates from different sources. Results of this work will provide better insight into the antioxidant activity of SFs and the health benefits of whole grains.

Does Mere Exposure Mediate Sensitivity to Bitter Taste on Consumer Liking and Acceptability of Whole Grain Foods?

Health benefits of whole grains (WG) are well known, yet consumption by Americans falls far short of recommended amounts. A key barrier to WG consumption may be related to taste. Roughly 75% of Americans are sensitive to bitter taste, and WG are known to contain bitter tasting phenolic compounds. It has been reported that individuals with the highest sensitivity, supertasters, prefer refined grain (RG) bread over WG. Other research has shown that with repeated exposure, initially less liked foods ultimately achieve higher acceptance. We aimed to determine the combined effects of bitter taste sensitivity and exposure to WG in individuals who were self‐identified low WG consumers. Healthy adults were provided market baskets of WG or equivalent RG products for daily use over 6 wk. Sensory evaluation (SE) of WG and RG products was conducted pre‐ and post‐intervention using standard taste panel procedures. Scores for overall liking increased (p&lt;0.02) in non‐tasters and supertasters from baseline to 6wk, independent of group assignment or grain type of SE food. These shifts were greater in supertasters, who gave lower overall liking scores (p&lt;0.005) than persons in other taster categories. Supertasters in the WG group were significantly more willing to include SE foods in the diet at 6 wk than supertasters in the RG group (p&lt;0.012). This suggests that while bitter taste sensitivity may influence consumption of WG, with repeated exposure, liking and acceptability can increase.

The health benefits of whole grains and fibre: A review of published evidence (2007–2012)

The health benefits of whole grains and fibre: A review of published evidence (2007–2012)