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.
authors.affiliation: †Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.|§Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
authors.forename: Otto
authors.initials: O
authors.lastname: Savolainen
authors.affiliation: †Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.
authors.forename: Jenna
authors.initials: J
authors.lastname: Pekkinen
authors.affiliation: #VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland.
authors.forename: Kati
authors.initials: K
authors.lastname: Katina
authors.affiliation: †Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.|#VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland.
authors.forename: Kaisa
authors.initials: K
authors.lastname: Poutanen
authors.affiliation: †Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.
authors.forename: Kati
authors.initials: K
authors.lastname: Hanhineva
mesh_terms: D048588:Benzoxazines / Q000737:chemistry / Q000378:metabolism*; D004043:Dietary Fiber / Q000032:analysis / Q000382:microbiology*; D005285:Fermentation; D006031:Glycosylation; D052196:Levilactobacillus brevis / Q000378:metabolism*; D015394:Molecular Structure; D014908:Triticum / Q000737:chemistry / Q000378:metabolism* / Q000382:microbiology; D015003:Yeasts / Q000378:metabolism*
chemical_list: D048588:Benzoxazines; D004043:Dietary Fiber
keywords: benzoxazinoids; bioprocessing; mass spectrometry; metabolomics