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Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads

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    Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads
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    † Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Post Office Box 1627, FI-70211 Kuopio, Finland
    ‡ Technical Research Centre of Finland (VTT), Post Office Box 1000, Tietotie 2, FI-02044 Espoo, Finland
    § Department of Food and Environmental Sciences, University of Helsinki, Post Office Box 66, Agnes Sjöbergin Katu 2, FI-00014 Helsinki, Finland
    ∥ Steno Diabetes Center, Niels Steensens Vej 2, DK-2820 Gentofte, Denmark
    *Telephone: +358-40-820-8731. Fax: +358-207227071. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2017, 65, 9, 1854–1864
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    https://doi.org/10.1021/acs.jafc.6b05110
    Published February 16, 2017
    Copyright © 2017 American Chemical Society
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    Abstract

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    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.

    Copyright © 2017 American Chemical Society

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    • Identification of the most significant microbial metabolites from the GC × GC–TOF–MS data of NB bread formed in the in vitro colon model (Table S1), identification of the most significant microbial metabolites from the GC × GC–TOF–MS data of BB bread formed in the in vitro colon model (Table S2), and identification of the phenolic acids and their metabolites from the UPLC–QTOF–MS data of in vitro fermented NB and BB bread (Table S3) (PDF)

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    Cite this: J. Agric. Food Chem. 2017, 65, 9, 1854–1864
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.6b05110
    Published February 16, 2017
    Copyright © 2017 American Chemical Society
    Request reuse permissions

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