Wheat Bran Fiber Research Articles

Dietary fiber prevents obesity-related liver lipotoxicity by modulating sterol-regulatory element binding protein pathway in C57BL/6J mice fed a high-fat/cholesterol diet.

Adequate intake of dietary fibers has proven metabolic and cardiovascular benefits, molecular mechanisms remain still limited. This study was aimed to investigate the effects of cereal dietary fiber on obesity-related liver lipotoxicity in C57BL/6J mice fed a high-fat/cholesterol (HFC) diet and underlying mechanism. Forty-eight adult male C57BL/6J mice were randomly given a reference chow diet, or a high fat/choleserol (HFC) diet supplemented with or without oat fiber or wheat bran fiber for 24 weeks. Our results showed mice fed oat or wheat bran fiber exhibtied lower weight gain, lipid profiles and insulin resistance, compared with HFC diet. The two cereal dietary fibers potently decreased protein expressions of sterol regulatory element binding protein-1 and key factors involved in lipogenesis, including fatty acid synthase and acetyl-CoA carboxylase in target tissues. At molecular level, the two cereal dietary fibers augmented protein expressions of peroxisome proliferator-activated receptor alpha and gamma, liver X receptor alpha, and ATP-binding cassette transporter A1 in target tissues. Our findings indicated that cereal dietary fiber supplementation abrogated obesity-related liver lipotoxicity and dyslipidemia in C57BL/6J mice fed a HFC diet. In addition, the efficacy of oat fiber is greater than wheat bran fiber in normalizing these metabolic disorders and pathological profiles.

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

AbstractWheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by high-intensity sonication alone was marginal. In most cases, the high-pressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of high-`intensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

Abstract PP01-01: A funny thing happened to me while trying to cure ovarian cancer; I became a cancer prevention research specialist

Abstract PP01-01: A funny thing happened to me while trying to cure ovarian cancer; I became a cancer prevention research specialist

Synergistic Effects of Fiber and Phytochemicals in Wheat Bran on Colon Cancer

Colorectal cancer (CRC) is a leading cause of cancer related deaths in the United States. Epidemiological studies have suggested that dietary factors play an important role in the development of CRC. Many studies support the hypothesis that dietary fiber, especially from cereal sources, protects against CRC. The AICR/WCRF Second Expert Report upgraded the evidence for an inverse association between dietary fiber intake and CRC risk from “probably” to “convincing”. Although most studies show a correlation between whole grain (WG) consumption and reduction of the risk of CRC, the active components in WGs have not been fully explored. Most of the mechanisms proposed are based on the physiological function of fiber. Short‐chain fatty acids especially butyrate, which are the fermentation products of wheat bran (WB) fiber by gut microbiota in the colon, have been proposed to be protective agents. We and others have found that lipid‐soluble phytochemicals, especially alkylresorcinols (ARs) are the active components in WB for colon cancer prevention. From a whole foods viewpoint, it is critical to understand the interaction between different bioactive food components. Therefore, we studied whether sodium butyrate (NaB), the microbial derived metabolite of WB fiber, and ARs, the bioactive phytochemicals in WB, have additive/synergistic effects against the growth of human colon cancer cells. Our results indicated that NaB and AR C21 had synergistic effects against the growth of human colon cancer cells (HCT‐116 and HT‐29). Further mechanistic studies found that the levels of apoptosis were higher in combinations than in the individual compounds via activating the mitochondrial apoptotic pathway.

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

Simple SummaryThe results from this research indicate that fibers have an effect on extruded pet food texture and palatability. These results may help pet food companies select ingredients for successful product formulations.The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber addition), guava fiber (3%, 6%, and 12%), sugar cane fiber (9%; large and small particle size), and wheat bran fiber (32%; large and small particle size). The results indicated significant effects of fibers on both flavor and texture properties of the samples. Bitter taste and iron and stale aftertaste were examples of flavor attributes that differed with treatment, with highest intensity observed for 12% guava fiber and small particle size sugar cane fiber treatments. Fracturability and initial crispness attributes were lowest for the sugar cane fiber treatments. Flavor of all treatments changed after coating with a palatant, increasing in toasted, brothy, and grainy attributes. The coating also had a masking effect on aroma attributes such as stale, flavor attributes such as iron and bitter taste, and appearance attributes such as porosity. Palatability testing results indicated that the control treatment was preferred over the sugar cane or the wheat bran treatment. The treatment with large sugarcane fiber particles was preferred over the treatment with small particles, while both of the wheat bran treatments were eaten at a similar level. Descriptive sensory analysis data, especially textural attributes, were useful in pinpointing the underlying characteristics and were considered to be reasons that may influence palatability of dog foods manufactured with inclusion of different fibers.

Pea fiber and wheat bran fiber show distinct metabolic profiles in rats as investigated by a 1H NMR-based metabolomic approach.

This study aimed to examine the effect of pea fiber (PF) and wheat bran fiber (WF) supplementation in rat metabolism. Rats were assigned randomly to one of three dietary groups and were given a basal diet containing 15% PF, 15% WF, or no supplemental fiber. Urine and plasma samples were analyzed by NMR-based metabolomics. PF significantly increased the plasma levels of 3-hydroxybutyrate, and myo-inositol as well as the urine levels of alanine, hydroxyphenylacetate, phenylacetyglycine, and α-ketoglutarate. However, PF significantly decreased the plasma levels of isoleucine, leucine, lactate, and pyruvate as well as the urine levels of allantoin, bile acids, and trigonelline. WF significantly increased the plasma levels of acetone, isobutyrate, lactate, myo-inositol, and lipids as well as the urine levels of alanine, lactate, dimethylglycine, N-methylniconamide, and α-ketoglutarate. However, WF significantly decreased the plasma levels of amino acids, and glucose as well as the urine levels of acetate, allantoin, citrate, creatine, hippurate, hydroxyphenylacetate, and trigonelline. Results suggest that PF and WF exposure can promote antioxidant activity and can exhibit common systemic metabolic changes, including lipid metabolism, energy metabolism, glycogenolysis and glycolysis metabolism, protein biosynthesis, and gut microbiota metabolism. PF can also decrease bile acid metabolism. These findings indicate that different fiber diet may cause differences in the biofluid profile in rats.

Impact of fiber types on gut microbiota, gut environment and gut function in fattening pigs

This study was designed to evaluate the impact of different fibrous diets on intestinal bacteria, fermentation metabolites and mucosal digestive physiology in fattening pigs. A total of 125 weaned piglets were allocated to five treatments, and each treatment was replicated in five pens of five pigs each. Pigs were fed ad libitum for 160d. The experimental diets consisted of three-phase feeding program and four sources of fiber (maize fiber, soybean fiber, wheat bran fiber and pea fiber) were evaluated in each phase, including 10%, 20% or 30% of fiber source in the different phase feeding diets, respectively. Cereal fiber (maize fiber and wheat bran fiber) predominantly consisted of xylose and arabinose. Soybean fiber was characterized by high contents of galactose, and pea fiber was rich in glucose. Average daily feed intake (ADFI) was reduced (P<0.05) in pigs fed SF, but supplemental pea fiber had a higher feed conversion ratio (P<0.05) compared to control diet (CON). In ileum, increased villus height (P<0.05) was found in pea fiber diet (PF) and wheat bran fiber diet (WB) compared to soybean fiber diet (SF). Higher ileal sucrase (P<0.05) and maltase activities (P<0.05) occurred in pigs fed PF compared to CON and SF. In cecum, acetate concentrations in SF (P<0.05) and butyrate concentration in WB (P<0.05) were higher than those in CON. Lower ileal Lactobacillus populations (P<0.05) and higher cecal Escherichia coli populations in SF (P<0.05) were found compared to CON. Meanwhile, cecal Lactobacillus populations in PF (P<0.05) and Bifidobacterium populations in WB (P<0.05) were higher than CON. The glucose transporters gene expression was up-regulated (P<0.05) in WB and/or PF compared to CON. To be concluded, influences of dietary sources on intestinal microflora and volatile fatty acids seemed to be related to fiber components, which possibly led to the changes in intestinal mucosal digestive physiology and thus affect production parameters of fattening pigs.

The effects of intact cereal dietary fiber on measures related to regularity (822.7)

Intact wheat dietary fiber has consistently been shown to increase stool weight, an accepted measure of laxation. However, less is known about the effects of wheat fiber on other measures of regularity, and the effectiveness of other intact cereal dietary fibers (ICDF) on regularity. The study objective was to systematically review, evaluate, and summarize the outcomes of intervention studies investigating the effectiveness of ICDF on regularity parameters. A comprehensive literature search was conducted using PUBMED and EMBASE; supplementary literature searches included examining the reference lists of all relevant studies and pertinent review articles. Included studies were published from 1919 to 2012. Data on stool wet weight, stool dry weight, % water in stools, frequency, stool consistency, and total transit time were extracted. There are limited data available from the ICDF from other cereals, such as oat, barley, rice, corn, and sorghum, and are not sufficient to allow statistical comparison with wheat bran fiber for their effects on stool regularity parameters. Weighted regression analysis on the observations of intact wheat dietary fiber demonstrates a significant stool bulking effect. When initial transit time is more than 48 hrs, intervention with intact wheat dietary fiber can significantly reduce transit time.

Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

In this study, the potential use of microfluidization as a milling process for wheat bran was evaluated. More specifically, the influences of regular wheat bran and microfluidized wheat bran on quality (hardness, cutting force, specific volume, and color) and storage characteristics of model bakery product cake were compared. Microfluidization process led to formation of the finely separated fibrous structure with great surface area that allowed higher water holding capacity and methanol soluble-free phenolic content. Rheological measurements showed that the increased surface area of fibers also allowed bran fiber to intertwine and form strong fibrous matrix resulting in higher consistency index, yield stress, and viscoelastic moduli values in batter samples. Various flour formulations have been also tested in the presence of microfluidized wheat bran, and in reduced flour-containing samples, a fibrous network provided gluten-like strength to the batter and cake samples. Microfluidized wheat bran also affected color of cake samples. High water holding ability of microfluidized wheat bran had also impact on moisture loss and staling rate of the cake samples. These results show that microfluidized wheat bran could be an alternative functional ingredient in bakery products.

Abstract A48: Sedentary behavior is associated with colorectal adenoma recurrence in men

Abstract The association between physical activity and colorectal adenoma is equivocal. This study was designed to assess the relationship between various physical activity types and colorectal adenoma recurrence in a pooled sample of participants from the Wheat Bran Fiber and Ursodeoxycholic Acid phase III clinical trials with available data from the baseline Arizona Activity Frequency Questionnaire and a follow-up colonoscopy (n=1,730). Logistic regression modeling was used to estimate the relationship between sedentary, recreational, and household activity on colorectal adenoma recurrence overall and stratified by gender. No statistically significant associations were found between any activity type and colorectal adenoma recurrence overall however, males with the highest sedentary time demonstrated a statistically significant 45% higher odds of adenoma recurrence. Compared to the lowest quartile of sedentary time, the ORs (95% CIs) for the second, third, and fourth quartiles among men were 1.31 (0.93, 1.84), 1.47 (1.04, 2.09) and 1.45 (1.02, 2.06) respectively (P trend=0.03). In males, those with low recreational activity and high sedentary time was also associated with greater risk for recurrent adenoma, with an OR (95% CI) of 1.41(1.00-2.00) for high sedentary time/low recreational activity compared to the reference group (low sedentary time/low recreational activity). Our results suggests that sedentary time is associated with a higher risk of colorectal adenoma recurrence among men, supporting a role for sedentary lifestyle in the early stages of carcinogenesis. Efforts to intervene on sedentary time should be evaluated as a method for reducing recurrent adenomas. Citation Format: Christine L. Sardo, Erin L. Ashbeck, Elizabeth A. Hibler, Denise Roe, Robin B. Harris, Martin Cisneroz, Peter Lance, Maria Elena Martinez, Cynthia A. Thomson, Patricia A. Thompson, Elizabeth T. Jacobs. Sedentary behavior is associated with colorectal adenoma recurrence in men. [abstract]. In: Proceedings of the Twelfth Annual AACR International Conference on Frontiers in Cancer Prevention Research; 2013 Oct 27-30; National Harbor, MD. Philadelphia (PA): AACR; Can Prev Res 2013;6(11 Suppl): Abstract nr A48.

Optimizing Risk Stratification in Individuals With a Personal History of Colorectal Adenomas

Optimizing Risk Stratification in Individuals With a Personal History of Colorectal Adenomas

Dietary fibre affects intestinal mucosal barrier function and regulates intestinal bacteria in weaning piglets.

The objective of the present study was to evaluate the effects of fibre source on intestinal mucosal barrier function in weaning piglets. A total of 125 piglets were randomly allotted on the basis of their body weight and litters to one of five experimental diets, i.e. a control diet without fibre source (CT), and diets in which expanded maize was replaced by 10% maize fibre (MF), 10% soyabean fibre (SF), 10% wheat bran fibre (WBF) or 10% pea fibre (PF). The diets and water were fed ad libitum for 30 d. Piglets on the WBF and PF diets had lower diarrhoea incidence compared with the MF- and SF-fed animals. A higher ratio of villous height:crypt depth in the ileum of WBF-fed piglets and higher colonic goblet cells in WBF- and PF-fed piglets were observed compared with CT-, MF- and SF-fed piglets. In the intestinal digesta, feeding WBF and PF resulted in increased Lactobacillus counts in the ileum and Bifidobacterium counts in the colon. Lower Escherichia coli counts occurred in the ileum and colon of WBF-fed piglets than in SF-fed piglets. Tight junction protein (zonula occludens 1; ZO-1) and Toll-like receptor 2 (TLR2) gene mRNA levels were up-regulated in the ileum and colon of pigs fed WBF; however, feeding MF and SF raised IL-1α and TNF-α mRNA levels. Furthermore, higher diamine oxidase activities, transforming growth factor-α, trefoil factor family and MHC-II concentration occurred when feeding WBF and PF. In conclusion, the various fibre sources had different effects on the ileal and colonic barrier function. Clearly, WBF and PF improved the intestinal barrier function, probably mediated by changes in microbiota composition and concomitant changes in TLR2 gene expression.

Using wheat bran fibre to improve bowel habits during pregnancy - a call to action

Constipation and haemorrhoids are two of the most common problems experienced by pregnant women. Clinical guidelines agree that increased fibre (particularly wheat bran) and fluid intakes are advisable to promote bowel health ( Jewell and Young, 2001 ; National Institute for Health and Care Excellence (NICE), 2010 ) but no specific guidance is given as to how much fibre or fluid should be consumed. This lack of direction leaves midwives relying on a common sense approach to supporting women in improving their dietary intake. However, do midwives have sufficient nutritional knowledge to empower women with appropriate, healthy, high-fibre choices? A literature search was carried out to identify papers addressing the role of fibre and fluid during pregnancy. Overall, fibre consumption reported by pregnant women fell woefully short of recommended intake. Studies suggest that most pregnant women in the UK would benefit from an increase in fibre intake of at least 10 grams a day in order to help prevent constipation and haemorrhoids. This article provides practical advice to help boost fibre intake in order to improve the quality of life of pregnant women.

Dietary polyamine intake and risk of colorectal adenomatous polyps

Putrescine, spermidine, and spermine are the polyamines required for human cell growth. The inhibition of ornithine decarboxylase (ODC), which is the rate-limiting enzyme of polyamine biosynthesis, decreases tumor growth and the development of colorectal adenomas. A database was developed to estimate dietary polyamine exposure and relate exposure to health outcomes. We hypothesized that high polyamine intake would increase risk of colorectal adenoma and that the allelic variation at ODC G>A +316 would modify the association. Polyamine exposure was estimated in subjects pooled (n = 1164) from the control arms of 2 randomized trials for colorectal adenoma prevention [Wheat Bran Fiber low-fiber diet arm (n = 585) and Ursodeoxycholic Acid placebo arm (n = 579)] by using baseline food-frequency questionnaire data. All subjects had to have a diagnosis of colorectal adenoma to be eligible for the trial. A dietary intake of polyamines above the median amount in the study population was associated with 39% increased risk of colorectal adenoma at follow-up (adjusted OR: 1.39; 95% CI: 1.06, 1.83) in the pooled sample. In addition, younger participants (OR: 1.94; 95% CI: 1.23, 3.08), women (OR: 2.43; 95% CI: 1.48, 4.00), and ODC GG genotype carriers (OR: 1.59; 95% CI: 1.00, 2.53) had significantly increased odds of colorectal adenoma if they consumed above-median polyamine amounts. This study showed a role for dietary polyamines in colorectal adenoma risk. Corroboration of these findings would confirm a previously unrecognized, modifiable dietary risk factor for colorectal adenoma.

Polymorphic Variation in theGCandCASRGenes and Associations with Vitamin D Metabolite Concentration and Metachronous Colorectal Neoplasia

Vitamin D levels and calcium intake have been associated with risk of colorectal neoplasia, and genetic variation in vitamin D pathway genes may affect circulating vitamin D metabolite concentrations and/or risk for colorectal lesions. This study evaluated associations between polymorphic variation in the Gc-globulin (GC) and calcium-sensing receptor (CASR) and odds for metachronous colorectal neoplasia and vitamin D metabolite concentrations. Participants from the Ursodeoxycholic Acid (UDCA) and Wheat Bran Fiber (WBF) trials (n = 1,439) were analyzed using a single-nucleotide polymorphism (SNP) tagging approach, with a subset (n = 404) of UDCA trial participants for whom vitamin D metabolite concentrations were also available. A total of 25 GC and 35 CASR tagSNPs were evaluated using multiple statistical methods. Principal components analyses did not reveal gene-level associations between GC or CASR and colorectal neoplasia; however, a significant gene-level association between GC and 25(OH)D concentrations (P < 0.01) was observed. At the individual SNP level and following multiple comparisons adjustments, significant associations were observed between seven GC (rs7041, rs222035, rs842999, rs1155563, rs12512631, rs16846876, and rs1746825) polymorphisms and circulating measures of 25(OH)D (adjusted P < 0.01) and CASR SNP rs1042636 and proximal colorectal neoplasia (adjusted P = 0.01). These results show a possible association between variation in CASR and odds of colorectal neoplasia as well as the potential role of variation in GC with circulating 25(OH)D concentrations. Additional research is warranted to determine the mechanism of GC genotype in influencing 25(OH)D concentrations and to further elucidate the role of CASR in colorectal neoplasia.

Starch transformation in bran-enriched extruded wheat flour

Wheat flour was extruded at different conditions of barrel temperature (120 °C and 180 °C), water content (18% and 22%) and screw speed (400 rpm and 800 rpm) with an increasing concentration of wheat bran fibers (2.8%, 12.6% and 24.4%). In the tested extrusion conditions, starch crystallites were fully dissociated. The estimated starch solubility was influenced by the process conditions and ranged from 24.1% to 63.1%. At same process conditions, the starch solubility was increased only at the highest bran level. The bran concentration influenced the glass transition temperature, melting temperature and sorption isotherm of the unprocessed wheat flour. At the extrusion conditions, it showed that higher bran levels led to a higher amount of free water and a decrease in starch glass transition temperature of up to 13 K. The differences in starch transformation, induced by the concentration of bran, might contribute to the modulation of the expansion properties of bran-containing starchy foams.

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Five beefburger formulations were prepared with substituting beef fat with olive oil and levels of wheat bran and irradiated at doses of 0 and 3 kGy, then samples were refrigerated stored and their quality characteristics were investigated. The results indicated that replacement of beef fat with olive oil and ascending levels of wheat bran in burger batter significantly decreased their contents of total lipids and saturated fatty acids, while increased their contents of dietary fibers, unsaturated fatty acids and the ratios of unsaturated and polyunsaturated fatty acids to the saturated ones. Moreover, significant improvements were observed in the cooking yield and moisture and fat retention of samples, proportionally to the added wheat bran, and both raw and cooked burger samples showed a high sensory acceptability. Irradiation of samples effectively inactivated Staphylococcus aureus, Salmonella and enterobacteriaceae and significantly reduced the counts of mesophilic and psychrophilic bacteria as well as molds and yeasts without any adverse effects on the quality characteristics of samples. Thus, reducing beef fat levels with the addition of olive oil and wheat bran produced a highly acceptable beefburger products with improved nutritional content as well as improved cooking and binding properties, while irradiation improved their microbiological quality.

Scientific Opinion on the substantiation of health claims related to wheat bran fibre and increase in faecal bulk (ID 3066), reduction in intestinal transit time (ID 828, 839, 3067, 4699) and contribution to the maintenance or achievement of a normal body

Scientific Opinion on the substantiation of health claims related to wheat bran fibre and increase in faecal bulk (ID 3066), reduction in intestinal transit time (ID 828, 839, 3067, 4699) and contribution to the maintenance or achievement of a normal body

Adjustable Twin‐Slit Rheometer for Shear Viscosity Measurement of Extruded Complex Starchy Melts

AbstractAn online rheometer with an innovative system of height‐adjustable and independently temperature‐controlled slits was designed to measure the shear viscosity of extruded wheat bran fiber‐containing starchy materials. The range of melt pressures and temperatures, obtained with a die, could be covered by the rheometer. A close ingredient thermomechanical history in the extruder was achieved both with the die and the rheometer, while covering an apparent shear rate from 5 to 30 s–1. Although minor technical problems remained, first rheological data were obtained and showed a pseudoplastic flow behavior for all recipes. The flow curves were fitted by a power law model. Wheat bran fiber addition influenced both the K‐ and n‐values, leading to more shear‐thinning melt behavior and an increase in true shear viscosity. Only a limited effect on these values was found in these preliminary experiments when further increasing the fiber content.

Immunomodulatory effects of dietary fibre supplementation on lymphocyte populations, cytokine and immunoglobulin A production(39.16)

Abstract Gastrointestinal microflora has been shown to have a bi-directional relationship with the host immune system. A variety of fermentable carbohydrate polymers largely pass through the small intestine, providing fermentable substrates for gut microflora. Dietary fibre supplementation may provide a strategy for manipulating the intestinal bacterial profile, changing the interaction with the mucosal immune system, thereby modulating the host immune system. Over a six week trial, 30 weanling BioBreeding rats were fed either control diet alone or supplemented with oat bran or wheat bran fibre. We have shown that wheat bran fibre increases mesenteric lymph node (MLN) B lymphocyte numbers, and decreases systemic IL4 production, MLN T lymphocytes, and intestinal IgA, concurrent with increased colonic bacterial population diversity. We also observed no evidence of pro-inflammatory responses resulting from dietary fibre supplementation. This lends support to the hypothesis that dietary fibre may modulate the host immune system through modification of the gut microflora profile. The research is funded by the Advanced Foods and Materials Network