Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Anna-Marja Aura (Corresponding Author), Sirpa Karppinen, Hannele Virtanen, Pirkko Forssell, Satu-Maarit Heinonen, Tarja Nurmi, Herman Adlercreutz, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)

Abstract

Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the fermentation rates of fermentable carbohydrates and the bioconversion of lignans. Rye bran was extruded and treated with a food‐grade xylanase. Part of the xylanase‐treated rye bran was separated into a soluble rye bran extract and an insoluble residue, and a part of the xylanase‐treated rye bran was freeze‐dried without separation. All the samples were digested by pepsin and pancreatin and subsequently fermented with a human faecal inoculum in vitro. The consumption of carbohydrates, the productions of short‐chain fatty acids (SCFA), enterodiol and enterolactone were followed as a function of time. The soluble rye bran extract showed the fastest fermentation rate and the highest extent of fermentation determined as the consumption of neutral sugar residues (arabinose, xylose and glucose), the production of SCFA and the formation of enterodiol and enterolactone. Xylanase treatment enhanced the fermentation rate of extruded rye bran. An even a higher fermentation rate was observed for rye bran extract containing soluble carbohydrates. The amount of enterolactone precursors in rye seemed to be too low for enterolactone formation using an amount of substrate suitable for carbohydrate fermentation. However, xylanase treatment enhanced the availability of plant lignans from rye bran, as enterodiol formation was increased by the use of xylanase.
Original languageEnglish
Pages (from-to)2085 - 2093
JournalJournal of the Science of Food and Agriculture
Volume85
Issue number12
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

rye bran
Lignans
Dietary Fiber
lignans
biotransformation
Fermentation
dietary fiber
flora
fermentation
xylanases
carbohydrates
Carbohydrates
extracts
Fatty Acids
fatty acids
In Vitro Techniques
Secale
Pancreatin
pancreatin
Arabinose

Keywords

  • rye bran
  • xylanase
  • in vitro
  • fermentation
  • SCFA
  • lignans

Cite this

Aura, Anna-Marja ; Karppinen, Sirpa ; Virtanen, Hannele ; Forssell, Pirkko ; Heinonen, Satu-Maarit ; Nurmi, Tarja ; Adlercreutz, Herman ; Poutanen, Kaisa. / Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro. In: Journal of the Science of Food and Agriculture. 2005 ; Vol. 85, No. 12. pp. 2085 - 2093.
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Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro. / Aura, Anna-Marja (Corresponding Author); Karppinen, Sirpa; Virtanen, Hannele; Forssell, Pirkko; Heinonen, Satu-Maarit; Nurmi, Tarja; Adlercreutz, Herman; Poutanen, Kaisa.

In: Journal of the Science of Food and Agriculture, Vol. 85, No. 12, 2005, p. 2085 - 2093.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

AU - Aura, Anna-Marja

AU - Karppinen, Sirpa

AU - Virtanen, Hannele

AU - Forssell, Pirkko

AU - Heinonen, Satu-Maarit

AU - Nurmi, Tarja

AU - Adlercreutz, Herman

AU - Poutanen, Kaisa

PY - 2005

Y1 - 2005

N2 - Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the fermentation rates of fermentable carbohydrates and the bioconversion of lignans. Rye bran was extruded and treated with a food‐grade xylanase. Part of the xylanase‐treated rye bran was separated into a soluble rye bran extract and an insoluble residue, and a part of the xylanase‐treated rye bran was freeze‐dried without separation. All the samples were digested by pepsin and pancreatin and subsequently fermented with a human faecal inoculum in vitro. The consumption of carbohydrates, the productions of short‐chain fatty acids (SCFA), enterodiol and enterolactone were followed as a function of time. The soluble rye bran extract showed the fastest fermentation rate and the highest extent of fermentation determined as the consumption of neutral sugar residues (arabinose, xylose and glucose), the production of SCFA and the formation of enterodiol and enterolactone. Xylanase treatment enhanced the fermentation rate of extruded rye bran. An even a higher fermentation rate was observed for rye bran extract containing soluble carbohydrates. The amount of enterolactone precursors in rye seemed to be too low for enterolactone formation using an amount of substrate suitable for carbohydrate fermentation. However, xylanase treatment enhanced the availability of plant lignans from rye bran, as enterodiol formation was increased by the use of xylanase.

AB - Plant lignans are converted to mammalian forms, enterodiol and enterolactone, in the colon. Enhanced plasma or urinary enterolactone levels have been associated with lowered risk of cardiovascular diseases and breast cancer. Processed rye bran and its fractions were compared to ascertain the fermentation rates of fermentable carbohydrates and the bioconversion of lignans. Rye bran was extruded and treated with a food‐grade xylanase. Part of the xylanase‐treated rye bran was separated into a soluble rye bran extract and an insoluble residue, and a part of the xylanase‐treated rye bran was freeze‐dried without separation. All the samples were digested by pepsin and pancreatin and subsequently fermented with a human faecal inoculum in vitro. The consumption of carbohydrates, the productions of short‐chain fatty acids (SCFA), enterodiol and enterolactone were followed as a function of time. The soluble rye bran extract showed the fastest fermentation rate and the highest extent of fermentation determined as the consumption of neutral sugar residues (arabinose, xylose and glucose), the production of SCFA and the formation of enterodiol and enterolactone. Xylanase treatment enhanced the fermentation rate of extruded rye bran. An even a higher fermentation rate was observed for rye bran extract containing soluble carbohydrates. The amount of enterolactone precursors in rye seemed to be too low for enterolactone formation using an amount of substrate suitable for carbohydrate fermentation. However, xylanase treatment enhanced the availability of plant lignans from rye bran, as enterodiol formation was increased by the use of xylanase.

KW - rye bran

KW - xylanase

KW - in vitro

KW - fermentation

KW - SCFA

KW - lignans

U2 - 10.1002/jsfa.2229

DO - 10.1002/jsfa.2229

M3 - Article

VL - 85

SP - 2085

EP - 2093

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 12

ER -