Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation. (November 2016)

• Record Type: Journal Article
• Authors: Koistinen, Ville Mikael; Katina, Kati; Nordlund, Emilia; Poutanen, Kaisa; Hanhineva, Kati
• Is Part Of: Food research international. Volume 89:Part 3(2016)
• Page Start: 1106
• Page End: 1115
• Publication Date: 2016-11
• Subjects: BOA (PubChem CID: 6043) -- Caffeic acid (PubChem CID: 689043) -- p-Coumaric acid (PubChem CID: 637542) -- DIMBOA (PubChem CID: 2358) -- Ethyl p-coumarate (PubChem CID: 676946), Ferulic acid (PubChem CID: 445858) -- p-Hydroxybenzaldehyde (PubChem CID: 126) -- 5-Nonadecylresorcinol (PubChem CID: 161858) -- Sinapic acid (PubChem CID: 637775) -- 3, 4, 5-Trimethoxycinnamic acid (PubChem CID: 735755); Rye -- Bran -- Bioprocessing -- Sourdough -- Phytochemical -- Metabolomics; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.06.027
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Rye bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of bioprocessing of rye bran on the phytochemical profile as compared with non-processed rye bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough rye bread baked with 100% rye flour, a white wheat bread, a white wheat bread fortified with native rye bran, and a white wheat bread fortified with bioprocessed rye bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed rye bran attractive targets of functional food development. Graphical abstract: Highlights: Bioprocessing changes the phytochemical profile of rye bran. Enzymatic and sourdough processing have different effects on the phytochemicals. New phytochemicals were tentatively identified from rye bran.