Outer Bran Layers Research Articles

Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis

The escalating global incidence of obesity and chronic diet-related disorders, such as type 2 diabetes, hypertension, cardiovascular disease, malignancies, and celiac disease, has intensified the focus on dietary factors and disease risks. Rice, a dietary staple for billions, is under scrutiny, particularly polished or white rice, which is high in starch and in the glycemic index and low in nutrition due to the removal of the outer bran layer during milling. This study critically analyzes the comparison between whole brown rice (BR) and milled white rice in terms of health benefits. A significant finding is the enhancement of food nutrition through fermentation, which improves protein digestibility and mineral availability and releases peptides and amino acids. The study also highlights the increased antibacterial and antioxidant activity of foods, including health benefits, through fermentation. A comprehensive review of existing data on the nutritional content and health advantages of whole fermented BR grains is presented, alongside experiments in developing fermented BR-based foods. The safety, preservation, and the economic and environmental advantages of consuming regularly fermented BR instead of white or unfermented BR are discussed. Finally, the paper addresses the commercialization challenges and future opportunities for promoting fermented BR as a healthier food alternative.

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC-MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.

Germinated brown rice relieves hyperlipidemia by alleviating gut microbiota dysbiosis

Hyperlipidemia is a frequent metabolic disorder that is closely associated with diet. It is believed that brown rice, containing the outer bran layer and germ, is beneficial for the remission of hyperlipidemia. This study established a rat model of hyperlipidemia by feeding a high-fat diet. The hypolipidemic potential of germinated brown rice (Gbrown) and germinated black rice (a germinated black-pigmented brown rice, Gblack) were explored in the model rats, mainly in the aspects of blood lipids, lipases, apolipoproteins, and inflammation. The gut microbiota in hyperlipidemic rats receiving diverse dietary interventions was determined by 16S rDNA sequencing. The results showed that the intervention of Gbrown/Gblack alleviated the hyperlipidemia in rats, evidenced by decreased TC, TG, LDL-C, and apolipoprotein B, and increased HDL-C, HL, LPL, LCAT, and apolipoprotein A1. Gbrown/Gblack also weakened the inflammation in hyperlipidemia rats, evidenced by decreased TNF-α, IL-6, and ET-1. In addition, 16S rDNA sequencing revealed that the diet of Gbrown/Gblack elevated the abundance and diversity of gut microbiota in hyperlipidemia rats. At the phylum level, Gbrown/Gblack decreased Firmicutes, increased Bacteroidetes, and decreased the F/B ratio in hyperlipidemia rats. At the genus level, Gbrown/Gblack decreased Streptococcus and increased Ruminococcus and Allobaculum in hyperlipidemia rats. Some differential microbial genera relating to lipid metabolism were also determined, such as the Lachnospiraceae and Ruminococcus in the Gblack group, and the Phascolarctobacterium, Dorea, Turicibacter, and Escherichia-Shigella in the Gbrown group. Notably, the beneficial effect of Gblack was stronger than Gbrown. To sum up, the dietary interventions of Gbrown/Gblack contributed to the remission of hyperlipidemia by alleviating the dysbiosis of gut microbiota.

The diversity of phytic acid content and grain processing play decisive role on minerals bioavailability in rice

Rice is a staple food and important source of micronutrients for more than three billion people globally. However, the bioavailability of iron (Fe) and zinc (Zn) is affected by phytic acid (PA). In this work, we analyzed 67 genotypes for Fe, Zn and PA contents. Contrasting PA genotypes were selected in each category of high protein, scented, pigmented and general rice for bioavailability analysis. Our results explain that though Fe content in genotype PB 140 was high, the bioavailability was low which might be due to its higher PA content (21.03 g/kg). The Fe and PA are majorly located in outer bran layer of endosperm, therefore, its bioavailability was affected by PA. However, Zn bioavailability was not much affected by PA as it is distributed homogenously in the rice grain. Moreover, PA biosynthetic genes (IPK1, MIPS1) and grain specific phosphorus transporter gene (SPDT) expressed higher in the middle stage of grain filling which was correlated with higher PA accumulation. Our study provides an insight into the improvement of mechanism of Fe and Zn bioavailability in rice grain which help breeders involved in biofortification programme to develop high minerals bioavailable genotypes by targeting PA related genes.

In vitro gastric digestion and emptying of cooked white and brown rice using a dynamic human stomach system

In this study, a dynamic in vitro human stomach system was employed to elucidate the influence of structural differences between white and brown rice on gastric emptying and starch digestion. The evolution of gastric digesta particle size distribution, pH, viscosity and starch hydrolysis was investigated during digestion. Due to the protective effect of the outer bran layer against structural breakdown, brown rice showed higher pH buffering capacity, larger digesta particle size and greater rheology, resulting in a delayed gastric emptying and consequently, lower starch hydrolysis in an overall starch digestibility in the stomach than the white rice. The current study has provided quantitative evidence regarding the importance of macrostructure (i.e. the bran layer) in rice gastric digestion that may further impact intestinal absorption. Meanwhile, the particle size was significantly smaller in the digesta emptied out of the stomach in both white and brown rice throughout the digestion compared to that retained in the stomach. This demonstrates an effective size reduction and sieving efficiency exhibited by the in vitro system. It is practically meaningful to use the in vitro system to track the dynamic changes in structural and physicochemical properties of food materials during digestion in the stomach.

Speciality Rice Varieties and Landraces

Rice is a staple food for half of the world's population and is the major source of calories for the people of rice-growing countries. Nowadays, nutritionists are more concerned about hidden hunger as people with sufficient food intake may be deprived of important nutrients that may be absent in the food they consume. Similarly, white rice (polished rice) that only contains endosperm is lacking several essential nutrients like Fe, Zn, fiber, and antioxidant compounds, etc. To increase the nutritive content of these rice and minimize the problem of hidden hunger, different rice varieties are being tested with artificial addition of nutrients, such varieties are called biofortified rice. Special rice like black, purple, brown rice, contain natural antioxidant compounds in their outer bran layer, aromatic rice is rice in aroma, glutinous rice is popular for their sticky and sweet test. At the same time these special rice are also rich in several micronutrients. In addition to nutrition content, people's taste preferences are also considered a major concern. This review paper focused on specialty rice varieties and landraces along with their unique values.

Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur

AbstractBackground and objectivesSoaking is a processing treatment used in different grain. The objective of the present work is to study the water absorption of bulgur (precooked, dried, and debranned durum wheat), at various temperatures (35, 50, 60 and 65°C) by measuring the moisture content with respect to time. The effect of soaking time and temperature on three dimensions was examined (length: “a (mm)”; crease side width: “b (mm)”; secondary width: “c (mm)”). Weight, volume, sphericity, and density of the precooked, dried, and debranned wheat kernel were also measured.FindingsThe results indicated higher water absorption capacity at higher temperature. Peleg's model was successfully used to evaluate water absorption during soaking. Peleg's model constants were investigated relative to temperature and confirmed a higher absorption capacity of water. Moreover, during soaking, all the dimensions as well as weight and volume percentages increased with time and temperature. The percent change of secondary width “c” was affected by both temperature and time soaked, indicating that it was the most important parameter controlling the deformation and shape of the kernel.ConclusionBulgur kernel had higher water absorption due to the absence of the outer bran layer, which acts as a barrier for water absorption.Significance and novetlyModeling the water absorption of bulgur during soaking and measuring its size is important since it help industries to control the soaking operation and further cooking operation and then to optimize industrial process dishes based with bulgur.

Advances in combined enzymatic extraction of ferulic acid from wheat bran

Wheat bran could be utilised as feedstock for innovative and sustainable biorefinery processes. Here, an enzymatic hydrolysis process for ferulic acid (FA) extraction was optimised step by step for total wheat bran (Tritello) and then also applied to the outer bran layer (Bran 1). Proteins, reducing sugars, total phenols and FA were quantified. The highest FA yields (0.82–1.05 g/kg bran) were obtained either by rehydrating the bran by autoclaving (Tritello) or by steam explosion (Bran 1) using a bran/water ratio of 1:20, followed by enzymatic pre-treatment with Alcalase and Termamyl, to remove protein and sugars, and a final enzymatic hydrolysis with Pentopan and feruloyl esterase to solubilise phenol. FA was recovered from the final digestate via solid phase extraction. A 40-fold scale-up was also performed and the release of compounds along all the process steps and at increasing incubation times was monitored. Results showed that FA was initially present at a minimum level while it was specifically released during the enzymatic treatment. In the final optimized process, the FA extraction yield was higher than that obtained with NaOH control hydrolysis while, in comparison with other FA enzymatic extraction methods, fewer process steps were required and no buffers, strong acid/alkali nor toxic compounds were used. Furthermore, the proposed process may be easily scaled-up, confirming the feasibility of wheat bran valorisation by biorefinery processes to obtain valuable compounds having several areas of potential industrial exploitation.

Genetic Biofortification to Enrich Rice and Wheat Grain Iron: From Genes to Product.

The micronutrient iron (Fe) is not only essential for plant survival and proliferation but also crucial for healthy human growth and development. Rice and wheat are the two leading staples globally; unfortunately, popular rice and wheat cultivars only have a minuscule amount of Fe content and mainly present in the outer bran layers. Unavailability of considerable Fe-rich rice and wheat germplasms limits the potential of conventional breeding to develop this micronutrient trait in both staples. Agronomic biofortification, defined as soil and foliar fertilizer application, has potential but remains quite challenging to improve grain Fe to the significant level. In contrast, recent accomplishments in genetic biofortification can help to develop Fe-enriched cereal grains to sustainably address the problem of “hidden hunger” when the roadmap from proof of concept to product and adoption can be achieved. Here, we highlight the different genetic biofortification strategies for rice and wheat and path to develop a product.

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies.

Obesity and chronic diet-related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples' diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR-based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions

Wheat bran contains most of the dietary fiber, vitamins, minerals, and antioxidants of the grain. Unfortunately, it readily deteriorates upon storage because it has high lipid contents and lipase activity levels, which can cause rancidity and, hence, when used in food systems, inferior product quality. We here examined the lipid composition and the lipase activities of wheat bran and the impact of pearling prior to milling thereupon. The lipid content of the outer bran layers (2.31% on a dry matter [dm] basis) is lower than that of regular bran (3.81% dm). Nevertheless, these layers have the highest concentration of free fatty acids (FFA, 0.56% dm), which is ascribed to lipid hydrolysis. Indeed, the lipase activity levels in the peripheral layers were three times higher than in the bran itself. Abrading these tissues by pearling prior to milling yielded a bran fraction with about 30% lower FFA content and 30% lower lipase activity level. Pearling offers opportunities to lower the FFA content and lipase activity levels in wheat bran and, hence, to contribute to an improved storage stability of bran.

Cadmium Distribution and Characteristics of Cadmium-binding Proteins in Rice (<i>Oryza sativa L.</i>) Kernel

Studies were performed to investigate the Cadmium (Cd) distribution and Cd-binding proteins in rice kernel. Rice seeds [Oryza sativa L. (Akitakaomachi)] were cultured under Cd stress and after harvesting, the Cd distribution was determined using laser ablation-inductively coupled plasma-mass spectrometry (LA-ICP-MS). The Cd concentrations and amino acid compositions in different storage protein fractions were analyzed using ICP-MS and an amino acid analyzer, respectively. The molecular weights of the Cd-binding proteins were determined by size exclusion chromatography-inductively coupled plasma mass spectrometry (SEC-ICP-MS). The Cd concentrations in rice kernel gradually decreased from the outer bran layers to the endosperm and Cd was particularly concentrated in the embryo, the outer pericarp and the aleurone layer. The Cd concentrations in different proteins fractions decreased in the following sequence: globulin > albumin > glutelin > prolamin. The presence of cysteine and methionine were closely related to the Cd concentration. The molecular weights of three prominent Cd-binding protein fractions were > 2000 k Da, 570 k Da and 131.9 k Da, respectively.

Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial.

While dietary fiber plays an important role in the health benefits associated with whole grain consumption, other ingredients concentrated in the outer bran layer, including alkylresorcinols, lignans, phenolic acids, phytosterols, and tocols, may also contribute to these outcomes. To determine the acute bioavailability and pharmacokinetics of the major phytochemicals found in barley and oats, we conducted a randomized, three-way crossover trial in 13 healthy subjects, aged 40–70 years with a body mass index (BMI) of 27–35.9 kg/m2. After a two-day run-in period following a diet low in phytochemicals, subjects were randomized to receive muffins made with either 48 g whole oat flour, whole barley flour, or refined wheat flour plus cellulose (control), with a one-week washout period between each intervention. At the same time, an oral glucose tolerance test was administered. In addition to plasma phytochemical concentrations, glucose and insulin responses, biomarkers of antioxidant activity, lipid peroxidation, inflammation, and vascular remodeling were determined over a 24-h period. There was no significant effect on acute bioavailability or pharmacokinetics of major phytochemicals. Administered concurrently with a glucose bolus, the source of whole grains did not attenuate the post-prandial response of markers of glucoregulation and insulin sensitivity, inflammation, nor vascular remodeling compared to the refined grain control. No significant differences were observed in the bioavailability or postprandial effects between whole-oat and whole-barley compared to a refined wheat control when administered with a glucose challenge. These null results may be due, in part, to the inclusion criteria for the subjects, dose of the whole grains, and concurrent acute administration of the whole grains with the glucose bolus.

Pilot Scale Mill Characterization and Evaluation of Rice Bran Oil Concentration of Jazzman Rice

The demand for aromatic rice has increased in the United States during the last two decades. Jazzman, the first US-bred jasmine-type rice variety, was released by the Louisiana State University (LSU) AgCenter Rice Research Station in 2008 to compete for a market share of jasmine-type rice. Jazzman, a long grain aromatic rice variety, was developed from a cross between Ahrent and an unreleased aromatic Chinese rice line 96a-8. In pre-release field tests and laboratory scale evaluation, Jazzman rice yield and milling quality compared favorably with two high-yielding and good-milling non-aromatic long grain varieties, Cypress and Cheniere. Pilot scale evaluation of Jazzman for milling quality supported laboratory scale evaluation while providing additional data for milling optimization. Pilot scale milling uses larger rice samples than laboratory scale testing and employs a continuous process instead of the batch process used at laboratory scale. As a result, pilot scale milling offers more comprehensive information regarding the milling yield and quality of rice varieties as they are considered for industrial scale release. Another consideration for new rice varieties involves their potential for value-added processing, in which waste streams during processing can be used to create valuable products. The oil from rice bran is one such product. The objective of this study was to use pilot scale milling to determine the potential of Jazzman for industrial scale release, including its potential for value-added processing. Results showed that bran was easily removed during milling; the head rice recovery ranged from 66% to 74% as a function of milling flow rate. Water polishing had little effect on head rice recovery, but improved the final degree of milling (DOM) to a commercially acceptable level of 87 - 90. Additionally, rice bran oil concentration decreased as pilot scale flow rate increased, indicating that oil was concentrated in the outer bran layer of Jazzman. Pilot scale milling shows that Jazzman is a high-yielding and good-milling aromatic long grain rice variety.

The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes

While wheat bran has an interesting nutritional profile, its inclusion in food recipes can lead to poor structure and sensory quality of the final product. Here, we studied how outer bran layers affect textural and structural properties of breakfast cereal flakes (containing 20 or 40% regular, aleurone-enriched or reconstituted bran). Aleurone-enriched bran was obtained by removing the outer bran layers by pearling and thereby enriching the bran obtained by subsequent roller milling in aleurone tissue while reconstituted bran was obtained by reconstituting aleurone-enriched bran with pearlings. Flakes containing aleurone-enriched bran were more crispy and maintained better hardness during soaking in milk, especially for 40% bran-rich breakfast flakes, than their regular bran containing counterparts. Inclusion of 40% reconstituted bran in the recipe deteriorated the texture and microstructure. The present work demonstrates that pearling offers bran material that is very suitable as ingredient for producing breakfast flakes with improved textural properties.

New insights into iron transport from maternal tissues to endosperm in mature wheat seed using synchrotron radiation

Iron deficiency is estimated to affect over half of the world's population (Zheng et al., 2010). Wheat flour is the main ingredient of bread, and is a staple food for many civilizations. In wheat grains, iron is located in the outer layer, called bran and is lost substantially during milling and processing (Zhang et al., 2010). Thus, the flour is almost devoid of iron. Wheat grain with iron-enriched endosperm is of great interest. It is desirable to understand the bottlenecks which prevent iron translocation from the outer bran layers into the endosperm in cereals. Synchrotron radiation can be useful in identifying the transport and state of metals in plant tissues. We generated element localization maps in grains of contrasting genotypes of wheat by using synchrotron powered beam line, VESPERS (very sensitive elemental and structural probe employing radiation), at Canadian Light Source, Saskatoon, Canada. The X-ray Fluorescence analysis was focused at crease, aleurone and endosperm of mature seeds from Triticum aestivum and Aegilops kotschyi. In high iron genotypes, iron was present at higher concentration in the vascular cells than the aleurone. In contrast, in the low iron genotypes, most of the Fe was mobilized from vascular cells to aleurone cells. To further validate this result and to get accurate quantification of Fe in different tissues, micro-PIXE (Particle induced x-ray emission) analysis of the same samples is in progress at the Biotechnical Faculty and Jozef Stefan Institute, Ljubljana, Slovenia. We recorded XANES (X-ray Absorption Near Edge Structure) spectra at different points of the crease and aleurone layer. The oxidation state of iron in all cases was Fe 3+. The pre-edge structures showed one bump, suggesting tetraedric or octaedric Fe-oxygen coordination. To know the chemical coordination environment around iron centre in the cells of different tissues (such as vascular cells, transfer cells, aleurone cells, and endosperm cells), EXAFS (extended X-ray absorption fine structure) is being run on the wheat grain samples.

Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions

Abstract Wheat kernels are rich in antioxidant compounds, that are mainly present in the outer bran layers and which are removed during milling. Unfortunately, several contaminants, e.g., mycotoxins and heavy metals, are also concentrated in the external layers. Pearling of 3 wheat varieties gave five fractions (each 5% of the original grain weight), starting from the outer layer until the inner kernel, designated as 0–5%, 5–10%, 10–15%, 15–20%, 20–25%, respectively. The remaining 75% of the inner kernel was also collected. Dietary fibre, free phenolic acids and total antioxidant activity decreased progressively from the external to the internal layers. However, the 5–10% fraction was richer in β-glucan content than the external one (0–5%). Heavy metals were only found in the most external fraction. Deoxynivalenol contamination decreased from the external to the internal layers: 64% of total contamination of kernel was found in the 0–5% and 5–10% fractions. The 10–15% kernel fraction offered the best compromise between high nutritional value and low contamination risk.

Bioavailability and pharmacokinetics of whole grain phytochemicals in overweight/obese adults

Whole grains contain micronutrients and phytochemicals as well as fiber. While research suggests that fiber is a major contributor to the health benefits associated with whole grain consumption, other ingredients concentrated in the outer bran layer, e.g., alkylresorcinols, lignans, phenolic acids, phytosterols, and tocols, may also play an important role. To determine the acute bioavailability and pharmacokinetics of the major phytochemicals found in barley and oats, we conducted a randomized, 3‐way crossover trial in 13 healthy subjects, age 40–70 y with BMI 27–35.9. After a 2‐d run‐in period following a diet low in phytochemicals, subjects were randomized to receive muffins made with either 48 g whole oat flour, whole barley flour, or refined wheat flour + fiber (control), with a 1 wk washout period between each intervention. Blood and urine samples were collected at specified time points before and for 24 h following the consumption of each test food. Preliminary results (n=6) indicate the rank order for maximal plasma concentration (Cmax) of ferulic acid, the predominant phenolic acid, was oats>barley>control and time to reach Cmax (Tmax) was 3.6–4.3 h. Minimal changes in plasma phytosterols and tocols were observed, likely due to their low content in these flours. These data suggest that barley and oat phytochemicals are bioavailable. (Supported by USDA and Kellogg Co.).

Effect of Outer Bran Layers from Germinated Wheat Grains on Breadmaking Properties

ABSTRACTWheat grains were germinated in the dark at room temperature (24°C) for 1, 2, 3, 5, and 8 days. Germinated wheat grains were pearled in a Waring blender, and the outer bran layers were separated from the pearled grains. Breadmaking was performed with wheat flour and 10% of the outer bran layer. Breadmaking properties (bread height [mm] and specific volume [cm3/g]) were gradually enhanced by blending the germinated outer bran layers, and maximum specific volume was obtained after 5 days of germination. However, the improvement was lost after 8 days of germination. Rapid ViscoAnalyser (RVA) and Brabender Farinograph profiles of wheat flour and outer bran layers (10%) indicated that the maximum decrease of peak viscosity and increase of angle of tail were obtained after 3 and 5 days of germination, respectively. Those changes are presumed to be due to the action of enzymes found in the outer bran layers. Activities of α‐ and β‐amylase, lipase, protease, and xylanase in the outer bran layers were measured, and correlation coefficients (r) between breadmaking properties and peak viscosity (RVA), angle of tail (farinograph), and enzyme activities were calculated. These data suggest that xylanase and α‐amylase activities in the outer bran layers were highly related to the enhancement of the breadmaking properties.

Evaluating the potential of the wheat aleurone fraction in humans using 1H NMR-based metabolomic analysis

Epidemiological evidence indicates that the increased consumption of whole grain foods is associated with a decreased prevalence of several chronic diseases including obesity, diabetes, CVD and cancer (1) . Whole grain comprises the endosperm and the outer bran layer. The bran includes the aleurone, which is particularly rich in bioactive components that may contribute to the beneficial effects of whole grains. Metabolomics is an untargeted technique that can investigate acute and chronic alterations in metabolite profiles, and thus has the potential for elucidating the overall biochemical effects of the potentially protective components present in aleurone. However, until now, metabolomics has only been used to evaluate whole grain using animal models (2,3) . Thus, the aim of this study was to use the 1 H NMRbased metabolomic analysis to identify alterations in postprandial human urinary metabolite profiles after consumption of a wheat aleurone meal, compared to a control meal. A wheat aleurone meal and a control meal (balanced for fibre and macronutrients) were prepared by boiling with water, and consumed warm by subjects (7 male; 7 female) after an overnight fast, 1 week apart, using a randomized crossover design. Urine samples were collected at baseline, and at 1 and 2h post consumption. For each urine sample, 1 H NMR spectra were acquired with 32000 data points and 128 scans over a spectral width of 8kHz using a 500MHz DRX NMR spectrometer (Bruker Biospin, Karlsruhe, Germany) with the use of a Noesypresat pulse sequence. The SIMCA-P +11.5 software package was used to carry out statistical analysis. Partial least square discriminant analysis (PLS-DA) of these 1 H NMR spectra revealed clear differences between the 1h postprandial urinary metabolome profiles following aleurone consumption compared to the control. The PLS-DA model had R 2 = 0.36 and Q 2 = 0.41. Compared to the control, at 1 h, the aleurone meal, showed a urinary metabolome profile with significantly elevated citrate, dimethylamine, lactate, N-acetylaspartate and N-acetylaspartylglutamate and significantly decreased creatine. Results indicate that wheat aleurone can influence postprandial urinary metabolite profiles. However, further work is needed to elucidate the significance of these effects in relation to the health benefits of whole grain.