Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2017-03, Vol.65 (9), p.1854-1864 |
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| container_issue | 9 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Koistinen, Ville M Nordlund, Emilia Katina, Kati Mattila, Ismo Poutanen, Kaisa Hanhineva, Kati Aura, Anna-Marja |
| description | Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran. This may be due to rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids. |
| doi_str_mv | 10.1021/acs.jafc.6b05110 |
| format | Article |
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We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran. This may be due to rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/acs.jafc.6b05110</identifier><identifier>PMID: 28206756</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Bacteria - chemistry ; Bacteria - metabolism ; Bread - analysis ; Colon - metabolism ; Colon - microbiology ; Dietary Fiber - analysis ; Fermentation ; Food, Fortified - analysis ; Gastrointestinal Microbiome ; Humans ; Hydroxybenzoates - chemistry ; Hydroxybenzoates - metabolism ; Models, Biological ; Secale - metabolism ; Secale - microbiology</subject><ispartof>Journal of agricultural and food chemistry, 2017-03, Vol.65 (9), p.1854-1864</ispartof><rights>Copyright © 2017 American Chemical Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a336t-291ff9af841885e56862b24f37361464495e4178bd15c546ee6c12817a09128c3</citedby><cites>FETCH-LOGICAL-a336t-291ff9af841885e56862b24f37361464495e4178bd15c546ee6c12817a09128c3</cites><orcidid>0000-0003-1587-8361</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05110$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/acs.jafc.6b05110$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2763,27074,27922,27923,56736,56786</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28206756$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Koistinen, Ville M</creatorcontrib><creatorcontrib>Nordlund, Emilia</creatorcontrib><creatorcontrib>Katina, Kati</creatorcontrib><creatorcontrib>Mattila, Ismo</creatorcontrib><creatorcontrib>Poutanen, Kaisa</creatorcontrib><creatorcontrib>Hanhineva, Kati</creatorcontrib><creatorcontrib>Aura, Anna-Marja</creatorcontrib><title>Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran. This may be due to rye matrix properties, saturation of ferulic acid metabolism, or a rapid formation of intermediary metabolites left undetected. In addition, we provide expansion to the known metabolic pathways of phenolic acids.</description><subject>Bacteria - chemistry</subject><subject>Bacteria - metabolism</subject><subject>Bread - analysis</subject><subject>Colon - metabolism</subject><subject>Colon - microbiology</subject><subject>Dietary Fiber - analysis</subject><subject>Fermentation</subject><subject>Food, Fortified - analysis</subject><subject>Gastrointestinal Microbiome</subject><subject>Humans</subject><subject>Hydroxybenzoates - chemistry</subject><subject>Hydroxybenzoates - metabolism</subject><subject>Models, Biological</subject><subject>Secale - metabolism</subject><subject>Secale - microbiology</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kL1PwzAUxC0EglLYmZBHBlL8kthxRqj4qEQFQsAaOc4zGCUx2MnQ_x6XFjame0_63Ul3hJwAmwFL4ULpMPtQRs9EzTgA2yET4ClL4i13yYRFJpFcwAE5DOGDMSZ5wfbJQSpTJgouJmS8Ngb1QJ2hV9Z9eqcxBNu_UdfT4R3poqevdvCOzl3reqvp0mrvaqtausRB1a61oVu7H9-xj4-ml9o2gRrvOvq0QnrlVU9vnB-ssdjEF1UTjsieUW3A461OycvN9fP8Lrl_uF3ML-8TlWViSNISjCmVkTlIyZELKdI6zU1WZAJykeclxxwKWTfANc8FotCQSigUK6PqbErONrmx2NeIYag6GzS2rerRjaECKUpWigKyiLINGuuF4NFUn952yq8qYNV67CqOXa3HrrZjR8vpNn2sO2z-DL_rRuB8A_xY3ej7WPb_vG_ni4l7</recordid><startdate>20170308</startdate><enddate>20170308</enddate><creator>Koistinen, Ville M</creator><creator>Nordlund, Emilia</creator><creator>Katina, Kati</creator><creator>Mattila, Ismo</creator><creator>Poutanen, Kaisa</creator><creator>Hanhineva, Kati</creator><creator>Aura, Anna-Marja</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1587-8361</orcidid></search><sort><creationdate>20170308</creationdate><title>Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads</title><author>Koistinen, Ville M ; Nordlund, Emilia ; Katina, Kati ; Mattila, Ismo ; Poutanen, Kaisa ; Hanhineva, Kati ; Aura, Anna-Marja</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a336t-291ff9af841885e56862b24f37361464495e4178bd15c546ee6c12817a09128c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Bacteria - chemistry</topic><topic>Bacteria - metabolism</topic><topic>Bread - analysis</topic><topic>Colon - metabolism</topic><topic>Colon - microbiology</topic><topic>Dietary Fiber - analysis</topic><topic>Fermentation</topic><topic>Food, Fortified - analysis</topic><topic>Gastrointestinal Microbiome</topic><topic>Humans</topic><topic>Hydroxybenzoates - chemistry</topic><topic>Hydroxybenzoates - metabolism</topic><topic>Models, Biological</topic><topic>Secale - metabolism</topic><topic>Secale - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Koistinen, Ville M</creatorcontrib><creatorcontrib>Nordlund, Emilia</creatorcontrib><creatorcontrib>Katina, Kati</creatorcontrib><creatorcontrib>Mattila, Ismo</creatorcontrib><creatorcontrib>Poutanen, Kaisa</creatorcontrib><creatorcontrib>Hanhineva, Kati</creatorcontrib><creatorcontrib>Aura, Anna-Marja</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Koistinen, Ville M</au><au>Nordlund, Emilia</au><au>Katina, Kati</au><au>Mattila, Ismo</au><au>Poutanen, Kaisa</au><au>Hanhineva, Kati</au><au>Aura, Anna-Marja</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2017-03-08</date><risdate>2017</risdate><volume>65</volume><issue>9</issue><spage>1854</spage><epage>1864</epage><pages>1854-1864</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Cereal bran is an important source of dietary fiber and bioactive compounds, such as phenolic acids. We aimed to study the phenolic acid metabolism of native and bioprocessed rye bran fortified refined wheat bread and to elucidate the microbial metabolic route of phenolic acids. After incubation in an in vitro colon model, the metabolites were analyzed using two different methods applying mass spectrometry. While phenolic acids were released more extensively from the bioprocessed bran bread and ferulic acid had consistently higher concentrations in the bread type during fermentation, there were only minor differences in the appearance of microbial metabolites, including the diminished levels of certain phenylacetic acids in the bioprocessed bran. 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| source | MEDLINE; American Chemical Society Journals |
| subjects | Bacteria - chemistry Bacteria - metabolism Bread - analysis Colon - metabolism Colon - microbiology Dietary Fiber - analysis Fermentation Food, Fortified - analysis Gastrointestinal Microbiome Humans Hydroxybenzoates - chemistry Hydroxybenzoates - metabolism Models, Biological Secale - metabolism Secale - microbiology |
| title | Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads |
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