Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 5943-5949 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 63 |
| Issue number | 25 |
| DOIs | |
| Publication status | Published - 2015 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- benzoxazinoids
- bioprocessing
- mass spectrometry
- metabolomics
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Glycosylated benzoxazinoids are degraded during fermentation of wheat bran. / Savolainen, Otto (Corresponding Author); Pekkinen, Jenna; Katina, Kati; Poutanen, Kaisa; Hanhineva, Kati.
In: Journal of Agricultural and Food Chemistry, Vol. 63, No. 25, 2015, p. 5943-5949.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Glycosylated benzoxazinoids are degraded during fermentation of wheat bran
AU - Savolainen, Otto
AU - Pekkinen, Jenna
AU - Katina, Kati
AU - Poutanen, Kaisa
AU - Hanhineva, Kati
PY - 2015
Y1 - 2015
N2 - Benzoxazinoids are plant secondary metabolites found in whole grain cereal foods including bread. They are bioavailable and metabolized in humans, and therefore their potential bioactivity is of interest. However, effects of food processing on their content and structure are not yet studied. This study reports effects of bioprocessing on wheat bran benzoxazinoid content. Benzoxazinoid glycosides were completely degraded during fermentation, whereas metabolites of benzoxazinoid aglycones were formed. Fermentation conditions did not affect the conversion process, as both yeast and yeast/lactic acid bacteria mediated fermentations had generally similar impacts. Likewise, enzymatic treatment of the bioprocess samples did not affect the conversion, suggesting that these compounds most likely are freely bioavailable from the grain matrix and not linked to the cell wall polymers. Additionally, the results show that benzoxazinoids undergo structural conversion during the fermentation process, resulting in several unknown compounds that contribute to the phytochemical intake and necessitate further analysis.
AB - Benzoxazinoids are plant secondary metabolites found in whole grain cereal foods including bread. They are bioavailable and metabolized in humans, and therefore their potential bioactivity is of interest. However, effects of food processing on their content and structure are not yet studied. This study reports effects of bioprocessing on wheat bran benzoxazinoid content. Benzoxazinoid glycosides were completely degraded during fermentation, whereas metabolites of benzoxazinoid aglycones were formed. Fermentation conditions did not affect the conversion process, as both yeast and yeast/lactic acid bacteria mediated fermentations had generally similar impacts. Likewise, enzymatic treatment of the bioprocess samples did not affect the conversion, suggesting that these compounds most likely are freely bioavailable from the grain matrix and not linked to the cell wall polymers. Additionally, the results show that benzoxazinoids undergo structural conversion during the fermentation process, resulting in several unknown compounds that contribute to the phytochemical intake and necessitate further analysis.
KW - benzoxazinoids
KW - bioprocessing
KW - mass spectrometry
KW - metabolomics
U2 - 10.1021/acs.jafc.5b00879
DO - 10.1021/acs.jafc.5b00879
M3 - Article
VL - 63
SP - 5943
EP - 5949
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 25
ER -