2 research outputs found
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran
Besides providing dietary fiber,
wheat bran is a recognized source
of protein and is considered a very valuable substitute for other
protein-rich sources in the food and feed industry. Nonetheless, several
factors affect protein bioavailability, including bran’s layered
structure. This study showed the influence on the release and protein
modification of wheat bran of different bioprocessing methods involving
the activation of endogenous enzymes of bran, the addition of an enzyme
mixture having carbohydrase activity, and microbial fermentation.
Bioprocessing in acidic conditions significantly enhanced the solubilization
of protein from wheat bran, reaching the highest value in the treatment
where the sole endogenous protease activity was activated. Bioprocessing
through controlled fermentation allowed a more intense proteolysis
and strongly impacted the in vitro digestibility of proteins. The
combined use of starter cultures and cell-wall-degrading enzymes was
characterized by the highest increase of phytase activity and total
phenols
Effect of Bioprocessing on the <i>In Vitro</i> Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
Cereal
bran is an important source of dietary fiber and bioactive
compounds, such as phenolic acids. We aimed to study the phenolic
acid metabolism of native and bioprocessed rye bran fortified refined
wheat bread and to elucidate the microbial metabolic route of phenolic
acids. After incubation in an <i>in vitro</i> colon model,
the metabolites were analyzed using two different methods applying
mass spectrometry. While phenolic acids were released more extensively
from the bioprocessed bran bread and ferulic acid had consistently
higher concentrations in the bread type during fermentation, there
were only minor differences in the appearance of microbial metabolites,
including the diminished levels of certain phenylacetic acids in the
bioprocessed bran. This may be due to rye matrix properties, saturation
of ferulic acid metabolism, or a rapid formation of intermediary metabolites
left undetected. In addition, we provide expansion to the known metabolic
pathways of phenolic acids