Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran

Laura Nyström (Corresponding Author), Anna-Maija Lampi, Hannu Rita, Anna-Marja Aura, Kirsi-Marja Oksman-Caldentey, Vieno Piironen

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

Rye and wheat bran are excellent natural sources of plant sterols in the diet. Their content, however, may vary according to processing. Thermal (roasting and heating in a microwave oven), mechanical (milling and cryogenic grinding), and enzymatic treatments (hydrolysis with xylanase or beta-glucanase or a mixture of these two enzymes) were performed, and their effect on sterol content, extractability of sterols and the characteristic steryl conjugates of cereals (steryl ferulates, steryl glycosides, and acylated steryl glycosides) were studied. Mechanical and enzymatic treatments increased the apparent sterol content, whereas aqueous processing without enzymes hindered the availability of total sterols, especially from rye bran. Changes were also seen in the amounts of steryl conjugates caused by the enzymatic treatments. On the basis of the results of this study, it can be speculated that a combination of fine particle size and enzymatic processing results in optimal sterol availability in cereal processing.
Original languageEnglish
Pages (from-to)9059 - 9065
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number22
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
Phytosterols
phytosterols
Dietary Fiber
Sterols
wheat bran
Glycosides
sterols
glycosides
Availability
enzymatic treatment
Processing
Endo-1,4-beta Xylanases
heat
Microwave ovens
microwave ovens
roasting
beta-glucanase
grinding
xylanases

Keywords

  • Rye
  • Secale cereale L. wheat
  • Triticum aestivum L.
  • bran
  • enzyme
  • hydrolysis
  • plant sterol
  • steryl ferulate
  • steryl glycoside
  • acylated steryl glycoside
  • processing.

Cite this

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title = "Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran",
abstract = "Rye and wheat bran are excellent natural sources of plant sterols in the diet. Their content, however, may vary according to processing. Thermal (roasting and heating in a microwave oven), mechanical (milling and cryogenic grinding), and enzymatic treatments (hydrolysis with xylanase or beta-glucanase or a mixture of these two enzymes) were performed, and their effect on sterol content, extractability of sterols and the characteristic steryl conjugates of cereals (steryl ferulates, steryl glycosides, and acylated steryl glycosides) were studied. Mechanical and enzymatic treatments increased the apparent sterol content, whereas aqueous processing without enzymes hindered the availability of total sterols, especially from rye bran. Changes were also seen in the amounts of steryl conjugates caused by the enzymatic treatments. On the basis of the results of this study, it can be speculated that a combination of fine particle size and enzymatic processing results in optimal sterol availability in cereal processing.",
keywords = "Rye, Secale cereale L. wheat, Triticum aestivum L., bran, enzyme, hydrolysis, plant sterol, steryl ferulate, steryl glycoside, acylated steryl glycoside, processing.",
author = "Laura Nystr{\"o}m and Anna-Maija Lampi and Hannu Rita and Anna-Marja Aura and Kirsi-Marja Oksman-Caldentey and Vieno Piironen",
year = "2007",
doi = "10.1021/jf071579o",
language = "English",
volume = "55",
pages = "9059 -- 9065",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
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Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran. / Nyström, Laura (Corresponding Author); Lampi, Anna-Maija; Rita, Hannu; Aura, Anna-Marja; Oksman-Caldentey, Kirsi-Marja; Piironen, Vieno.

In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 22, 2007, p. 9059 - 9065.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran

AU - Nyström, Laura

AU - Lampi, Anna-Maija

AU - Rita, Hannu

AU - Aura, Anna-Marja

AU - Oksman-Caldentey, Kirsi-Marja

AU - Piironen, Vieno

PY - 2007

Y1 - 2007

N2 - Rye and wheat bran are excellent natural sources of plant sterols in the diet. Their content, however, may vary according to processing. Thermal (roasting and heating in a microwave oven), mechanical (milling and cryogenic grinding), and enzymatic treatments (hydrolysis with xylanase or beta-glucanase or a mixture of these two enzymes) were performed, and their effect on sterol content, extractability of sterols and the characteristic steryl conjugates of cereals (steryl ferulates, steryl glycosides, and acylated steryl glycosides) were studied. Mechanical and enzymatic treatments increased the apparent sterol content, whereas aqueous processing without enzymes hindered the availability of total sterols, especially from rye bran. Changes were also seen in the amounts of steryl conjugates caused by the enzymatic treatments. On the basis of the results of this study, it can be speculated that a combination of fine particle size and enzymatic processing results in optimal sterol availability in cereal processing.

AB - Rye and wheat bran are excellent natural sources of plant sterols in the diet. Their content, however, may vary according to processing. Thermal (roasting and heating in a microwave oven), mechanical (milling and cryogenic grinding), and enzymatic treatments (hydrolysis with xylanase or beta-glucanase or a mixture of these two enzymes) were performed, and their effect on sterol content, extractability of sterols and the characteristic steryl conjugates of cereals (steryl ferulates, steryl glycosides, and acylated steryl glycosides) were studied. Mechanical and enzymatic treatments increased the apparent sterol content, whereas aqueous processing without enzymes hindered the availability of total sterols, especially from rye bran. Changes were also seen in the amounts of steryl conjugates caused by the enzymatic treatments. On the basis of the results of this study, it can be speculated that a combination of fine particle size and enzymatic processing results in optimal sterol availability in cereal processing.

KW - Rye

KW - Secale cereale L. wheat

KW - Triticum aestivum L.

KW - bran

KW - enzyme

KW - hydrolysis

KW - plant sterol

KW - steryl ferulate

KW - steryl glycoside

KW - acylated steryl glycoside

KW - processing.

U2 - 10.1021/jf071579o

DO - 10.1021/jf071579o

M3 - Article

VL - 55

SP - 9059

EP - 9065

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 22

ER -