Effect of bioprocessing on the in vitro colonic microbial metabolism of phenolic acids from rye bran fortified breads

Ville Koistinen, Emilia Nordlund, Kata Katina, Ismo Mattila, Kaisa Poutanen, Kati Hanhineva, Anna-Marja Aura

Research output: Contribution to journalArticleScientificpeer-review

14 Citations (Scopus)

Abstract

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 in vitro 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.
Original languageEnglish
Pages (from-to)1854-1864
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume65
Issue number9
DOIs
Publication statusPublished - 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
bioprocessing
Bread
phenolic acids
ferulic acid
Metabolism
breads
bran
Metabolites
metabolism
metabolites
Phenylacetates
phenylacetic acid
Dietary Fiber
Metabolic Networks and Pathways
rye
Fermentation
Triticum
colon
Mass spectrometry

Keywords

  • bioprocessing
  • bran
  • fecal microbiota
  • in vitro colon model
  • phenolic acid
  • rye

Cite this

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title = "Effect of bioprocessing on the in vitro colonic microbial metabolism of phenolic acids from rye bran fortified breads",
abstract = "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 in vitro 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.",
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Effect of bioprocessing on the in vitro colonic microbial metabolism of phenolic acids from rye bran fortified breads. / Koistinen, Ville; Nordlund, Emilia; Katina, Kata; Mattila, Ismo; Poutanen, Kaisa; Hanhineva, Kati; Aura, Anna-Marja.

In: Journal of Agricultural and Food Chemistry, Vol. 65, No. 9, 2017, p. 1854-1864.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Effect of bioprocessing on the in vitro colonic microbial metabolism of phenolic acids from rye bran fortified breads

AU - Koistinen, Ville

AU - Nordlund, Emilia

AU - Katina, Kata

AU - Mattila, Ismo

AU - Poutanen, Kaisa

AU - Hanhineva, Kati

AU - Aura, Anna-Marja

PY - 2017

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N2 - 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 in vitro 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.

AB - 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 in vitro 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.

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