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Bioprocessing of Aleurone Improves In Vitro Bioaccessibility and Caco‐2 Accumulation of Ferulic Acid
Author(s) -
Moser Sydney Elizabeth,
GarciaCampayo Vicenta,
Aimutis William R.,
Ferruzzi Mario G.
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.636.25
Subject(s) - aleurone , bran , bioavailability , chemistry , food science , ferulic acid , in vitro , biochemistry , enzyme , biology , pharmacology , raw material , organic chemistry
Ferulic acid (FA), a phenolic acid primarily located within the aleurone layer of wheat bran has demonstrated anti‐inflammatory activity in vitro . However, bioavailability of FA from wheat bran is reported to be low, creating interest in processing methods to increase digestive release (bioaccessibility) of FA. The purpose of this study was to assess FA bioaccessibility from wheat bran (red and white), aleurone (milled to <90 and 125–250μm), and aleurone treated with exogenous xylanase + FA esterase using an in vitro digestion/Caco‐2 human intestinal cell model. We hypothesized that processing would increase bioaccessibility and intestinal uptake of FA from aleurone compared to bran. Following in vitro digestion, relative bioaccessibililty of FA did not differ between aleurone and bran but absolute bioaccessibility was higher from aleurone samples (1.56–1.85 compared to 0.55–0.69μg/g of material). Enzymatic treatment of aleurone increased relative (0.67 to 3.4%) and absolute (1.56 to 7.98μg/g) bioaccessibility, as well as peak Caco‐2 accumulation of FA (11.7 to 64.6pg/mg protein) in comparison to untreated aleurone. These results suggest that enzymatic treatment may be effective at increasing the bioavailability of FA from aleurone. Financial support of this research was provided by Cargill Inc.