Letizia Bresciani1,2, Francesca Scazzina1, Roberto Leonardi3,4, Elisabetta Dall'Aglio3, Michael Newell5,6, Margherita Dall'Asta1,2, Camilla Melegari7, Sumantra Ray5,6, Furio Brighenti1, Daniele Del Rio1,2,5. 1. The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy. 2. LS9 Bioactives and Health, Interlab Group, Department of Food Science, University of Parma, Parma, Italy. 3. Department of Clinical and Experimental Medicine, University of Parma, Parma, Italy. 4. Department of Nutritional Rehabilitation, Ponte San Pietro (Bergamo), Gruppo San Donato (GSD), Policlinico San Pietro, Italy. 5. The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge. 6. Medical Research Council (MRC) Human Nutrition Research (HNR), Cambridge. 7. Barilla G. e R. F.lli, Via Mantova, 166, IT-43122 Parma, Italy.
Abstract
SCOPE: This work aimed at investigating absorption, metabolism, and bioavailability of phenolic compounds after consumption of wholegrain bread or bread enriched with an aleurone fraction. METHODS AND RESULTS: Two commercially available breads were consumed by 15 participants on three occasions and matched for either the amount of ferulic acid in the bread or the amount of bread consumed. Urine was collected for 48 h from all the volunteers for phenolic metabolite quantification. Blood samples were collected for 24 h following bread consumption in five participants. A total of 12 and 4 phenolic metabolites were quantified in urine and plasma samples, respectively. Metabolites were sulfate and glucuronic acid conjugates of phenolic acids, and high concentrations of ferulic acid-4'-O-sulfate, dihydroferulic acid-4'-O-sulfate, and dihydroferulic acid-O-glucuronide were observed. The bioavailability of ferulic acid was significantly higher from the aleurone-enriched bread when all ferulic acid metabolites were accounted for. CONCLUSIONS: The study shows that low amounts of aleurone-enriched bread resulted in equivalent plasma levels of ferulic acid as wholegrain bread. This could suggest that, if the absorbed phenolic metabolites after wholegrain product intake exert health benefits, equal levels could be reached through the consumption of lower doses of refined products enriched in aleurone fraction.
SCOPE: This work aimed at investigating absorption, metabolism, and bioavailability of phenolic compounds after consumption of wholegrain bread or bread enriched with an aleurone fraction. METHODS AND RESULTS: Two commercially available breads were consumed by 15 participants on three occasions and matched for either the amount of ferulic acid in the bread or the amount of bread consumed. Urine was collected for 48 h from all the volunteers for phenolic metabolite quantification. Blood samples were collected for 24 h following bread consumption in five participants. A total of 12 and 4 phenolic metabolites were quantified in urine and plasma samples, respectively. Metabolites were sulfate and glucuronic acid conjugates of phenolic acids, and high concentrations of ferulic acid-4'-O-sulfate, dihydroferulic acid-4'-O-sulfate, and dihydroferulic acid-O-glucuronide were observed. The bioavailability of ferulic acid was significantly higher from the aleurone-enriched bread when all ferulic acid metabolites were accounted for. CONCLUSIONS: The study shows that low amounts of aleurone-enriched bread resulted in equivalent plasma levels of ferulic acid as wholegrain bread. This could suggest that, if the absorbed phenolic metabolites after wholegrain product intake exert health benefits, equal levels could be reached through the consumption of lower doses of refined products enriched in aleurone fraction.
Authors: Andreia Bento-Silva; Ville M Koistinen; Pedro Mena; Maria R Bronze; Kati Hanhineva; Stefan Sahlstrøm; Vaida Kitrytė; Sofia Moco; Anna-Marja Aura Journal: Eur J Nutr Date: 2019-05-21 Impact factor: 5.614
Authors: Manuel Y Schär; Giulia Corona; Gulten Soycan; Clemence Dine; Angelika Kristek; Sarah N S Alsharif; Volker Behrends; Alison Lovegrove; Peter R Shewry; Jeremy P E Spencer Journal: Mol Nutr Food Res Date: 2017-12-29 Impact factor: 5.914
Authors: Sumanto Haldar; Sze Han Lee; Jun Jie Tan; Siok Ching Chia; Christiani Jeyakumar Henry; Eric Chun Yong Chan Journal: Nutrients Date: 2018-07-20 Impact factor: 5.717