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 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 |
Keywords
- benzoxazinoids
- bioprocessing
- mass spectrometry
- metabolomics