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

15 Citations (Scopus)


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
Issue number9
Publication statusPublished - 2017
MoE publication typeA1 Journal article-refereed



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

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