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In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
Nutrients. 2016 Jan 13; 8(1)N

Abstract

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.

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Authors+Show Affiliations

Dall'Asta M
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. margherita.dallasta@unipr.it.
Bresciani L
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. letizia.bresciani@studenti.unipr.it.
Calani L
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. luca.calani@unipr.it.
Cossu M
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. marta.cossu@studenti.unipr.it.
Martini D
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. daniela.martini2@libero.it.
Melegari C
Barilla G. e R. F.lli, Via Mantova, 166, 43122 Parma, Italy. Camilla.Melegari@barilla.com.
Del Rio D
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. daniele.delrio@unipr.it. The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge, Elsie Widdowson Laboratory 120 Fulbourn Road, Peterhouse Technology Park, Cambridge CB1 9NL, UK. daniele.delrio@unipr.it.
Pellegrini N
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. nicoletta.pellegrini@unipr.it.
Brighenti F
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. furio.brighenti@unipr.it.
Scazzina F
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. francesca.scazzina@unipr.it.

MeSH

AdultBiological AvailabilityBreadDigestionFood, FortifiedHumansHydroxybenzoatesIn Vitro TechniquesSalivaTriticumWhole Grains

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

26771635

Citation

Dall'Asta, Margherita, et al. "In Vitro Bioaccessibility of Phenolic Acids From a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread." Nutrients, vol. 8, no. 1, 2016.
Dall'Asta M, Bresciani L, Calani L, et al. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients. 2016;8(1).
Dall'Asta, M., Bresciani, L., Calani, L., Cossu, M., Martini, D., Melegari, C., Del Rio, D., Pellegrini, N., Brighenti, F., & Scazzina, F. (2016). In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients, 8(1). https://doi.org/10.3390/nu8010042
Dall'Asta M, et al. In Vitro Bioaccessibility of Phenolic Acids From a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients. 2016 Jan 13;8(1) PubMed PMID: 26771635.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. AU - Dall'Asta,Margherita, AU - Bresciani,Letizia, AU - Calani,Luca, AU - Cossu,Marta, AU - Martini,Daniela, AU - Melegari,Camilla, AU - Del Rio,Daniele, AU - Pellegrini,Nicoletta, AU - Brighenti,Furio, AU - Scazzina,Francesca, Y1 - 2016/01/13/ PY - 2015/11/09/received PY - 2015/12/23/revised PY - 2016/01/08/accepted PY - 2016/1/16/entrez PY - 2016/1/16/pubmed PY - 2016/9/30/medline KW - aleurone KW - bioaccessibility KW - ferulic acid KW - whole grain bread JF - Nutrients JO - Nutrients VL - 8 IS - 1 N2 - Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/26771635/In_Vitro_Bioaccessibility_of_Phenolic_Acids_from_a_Commercial_Aleurone_Enriched_Bread_Compared_to_a_Whole_Grain_Bread_ DB - PRIME DP - Unbound Medicine ER -