title: Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.
abstract: Whole grain consumption has been linked to a lower risk of metabolic syndrome, which is normally associated with a low-grade chronic inflammation. The benefits of whole grain are in part related to the inclusion of the bran, rich in phenolic acids and fiber. However, the phenols are poorly bioaccessible from the cereal matrix. The aim of the present study was to investigate the effect of bioprocessing of the bran in whole wheat bread on the bioavailability of phenolic acids, the postprandial plasma antioxidant capacity, and ex vivo antiinflammatory properties. After consumption of a low phenolic acid diet for 3 d and overnight fasting, 8 healthy men consumed 300 g of whole wheat bread containing native bran (control bread) or bioprocessed bran (bioprocessed bread) in a cross-over design. Urine and blood samples were collected for 24 h to analyze the phenolic acids and metabolites. Trolox equivalent antioxidant capacity was measured in plasma. Cytokines were measured in blood after ex vivo stimulation with LPS. The bioavailabilities of ferulic acid, vanillic acid, sinapic acid, and 3,4-dimethoxybenzoic acid from the bioprocessed bread were 2- to 3-fold those from the control bread. Phenylpropionic acid and 3-hydroxyphenylpropionic acid were the main colonic metabolites of the nonbioaccessible phenols. The ratios of pro-:antiinflammatory cytokines were significantly lower in LPS-stimulated blood after the consumption of the bioprocessed bread. In conclusion, bioprocessing can remarkably increase the bioavailability of phenolic acids and their circulating metabolites, compounds which have immunomodulatory effects ex vivo.
authors.affiliation: Maastricht University, 6200 MD Maastricht, The Netherlands. Nuria.mateoanson@farmaco.unimaas.nl
authors.forename: Nuria
authors.initials: N
authors.lastname: Mateo Anson
authors.forename: Anna-Marja
authors.initials: AM
authors.lastname: Aura
authors.forename: Emilia
authors.initials: E
authors.lastname: Selinheimo
authors.forename: Ismo
authors.initials: I
authors.lastname: Mattila
authors.forename: Kaisa
authors.initials: K
authors.lastname: Poutanen
authors.forename: Robin
authors.initials: R
authors.lastname: van den Berg
authors.forename: Robert
authors.initials: R
authors.lastname: Havenaar
authors.forename: Aalt
authors.initials: A
authors.lastname: Bast
authors.forename: Guido R M M
authors.initials: GR
authors.lastname: Haenen
mesh_terms: D000328:Adult; D019540:Area Under Curve; D001682:Biological Availability; D001939:Bread; D003373:Coumaric Acids / Q000493:pharmacokinetics* / Q000494:pharmacology; D018592:Cross-Over Studies; D016207:Cytokines / Q000096:biosynthesis; D004043:Dietary Fiber; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007249:Inflammation / Q000517:prevention & control*; D008297:Male; D008875:Middle Aged; D011422:Propionates; D014641:Vanillic Acid / Q000493:pharmacokinetics* / Q000494:pharmacology
chemical_list: D003373:Coumaric Acids; D016207:Cytokines; D004043:Dietary Fiber; D011422:Propionates; C073734:sinapinic acid; C004999:ferulic acid; D014641:Vanillic Acid; C495469:p-coumaric acid