Glycosylated benzoxazinoids are degraded during fermentation of wheat bran

Otto Savolainen (Corresponding Author), Jenna Pekkinen, Kati Katina, Kaisa Poutanen, Kati Hanhineva

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)5943-5949
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number25
DOIs
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fingerprint

Benzoxazines
benzoxazinoids
Dietary Fiber
wheat bran
Fermentation
fermentation
grain foods
Metabolites
Yeast
Yeasts
bioprocessing
yeasts
Food processing
Food Handling
whole grain foods
Bread
enzymatic treatment
Phytochemicals
Glycosides
Bioactivity

Keywords

  • benzoxazinoids
  • bioprocessing
  • mass spectrometry
  • metabolomics

Cite this

Savolainen, Otto ; Pekkinen, Jenna ; Katina, Kati ; Poutanen, Kaisa ; Hanhineva, Kati. / Glycosylated benzoxazinoids are degraded during fermentation of wheat bran. In: Journal of Agricultural and Food Chemistry. 2015 ; Vol. 63, No. 25. pp. 5943-5949.
@article{bd5f1ab0d30347828de3fa49c4a7d3f6,
title = "Glycosylated benzoxazinoids are degraded during fermentation of wheat bran",
abstract = "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.",
keywords = "benzoxazinoids, bioprocessing, mass spectrometry, metabolomics",
author = "Otto Savolainen and Jenna Pekkinen and Kati Katina and Kaisa Poutanen and Kati Hanhineva",
year = "2015",
doi = "10.1021/acs.jafc.5b00879",
language = "English",
volume = "63",
pages = "5943--5949",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "25",

}

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 journalArticleScientificpeer-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 -