Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study
Tamer H. GamelEl‐Sayed M. Abdel‐AalAmy J. TuckerS. ParéKate FaughnanCharlene O'BrienAndrea DykunIwona RabalskiMark PickardAmanda J. Wright
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Abstract Whole-grain wheat, in particular coloured varieties, may have health benefits in adults with chronic metabolic disease risk factors. Twenty-nine overweight and obese adults with chronic inflammation (high-sensitivity C-reactive protein) > 1·0 mg/l) replaced four daily servings of refined grain food products with bran-enriched purple or regular whole-wheat convenience bars (approximately 41–45 g fibre, daily) for 8 weeks in a randomised, single-blind parallel-arm study where body weight was maintained. Anthropometrics, blood markers of inflammation, oxidative stress, and lipaemia and metabolites of anthocyanins and phenolic acids were compared at days 1, 29 and 57 using repeated-measures ANOVA within groups and ANCOVA between groups at day 57, with day 1 as a covariate. A significant reduction in IL-6 and increase in adiponectin were observed within the purple wheat (PW) group. TNF- α was lowered in both groups and ferulic acid concentration increased in the regular wheat (RW) group. Comparing between wheats, only plasma TNF-α and glucose differed significantly ( P < 0·05), that is, TNF- α and glucose decreased with RW and PW, respectively. Consumption of PW or RW products showed potential to improve plasma markers of inflammation and oxidative stress in participants with evidence of chronic inflammation, with modest differences observed based on type of wheat.Ferulic acid, a very attractive natural antioxidant is present in beer in free form, but the main form is the bound form as feruloylated oligosaccharides. Previous research showed that feruloylated oligosaccharides more effectively inhibited lipid and Low Density Lipoprotein oxidation than free ferulic acid. The aim of the present study was to evaluate free and bound ferulic acid concentrations throughout the brewing process in experimental mashes (worts, beers during fermentation, maturation and storage), and to conduct a comparison in commercial beers. Another aim of the study was to investigate methods to increase levels of bound ferulic acid in beer due to the potential health benefits. Specifically, the influence of commercial enzyme preparations on both forms of ferulic acid contents was studied. Five commercial enzyme preparations during mashing were examined: Celluclast, Shearzyme, Viscozyme, Cereflo and Ultraflo. In all experimental beers, the concentrations of esterified ferulic acid were 4–6 fold higher than the corresponding free ferulic acid contents, depending on the enzyme preparation used. Ferulic acid contents in the ester form in experimental beers were in the range of 748.4 mg/hL to 1244.3 mg/hL, whereas the contents of free ferulic acid were in the range of 134.6 mg/hL to 275.2 mg/hL. Comparison of free and bound ferulic acid contents in experimental beers, produced using enzyme preparations and commercial beers found in a local market, showed that concentrations of bound ferulic acid in experimental beers were significantly higher than in commercial beers, whereas concentrations of free ferulic acid in experimental and commercial beers were comparable.
Mashing
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Wheat bran is a low-cost by-product of the milling industry. Traditionally, it is used as livestock feed, but nowadays intention of wheat flour industry is to find a new value-added applications for a wheat bran. Wheat is a good source of phenolic compounds, from which the ferulic acid is the most abundant one. Ferulic acid exhibits lots of beneficial effects so it is widely used in food, health and cosmetic industries. In this paper, the optimization of extraction process of ferulic acid from wheat bran is presented. Ferulic acid was extracted by alkaline-hydrolysis using NaOH and later purified by precipitating hemicelluloses and glucomannans with ethanol. To optimize the extraction process for laboratory conditions, three initial weights of wheat bran, four concentrations of NaOH and three hydrolysis temperatures were examined. Obtained extracts were analysed by HPLC and amount of ferulic and other phenolic acids were determined. It was found out that only initial weight of ferulic acid had statistically significant effect on ferulic acid yields, however effects of concentration of NaOH and hydrolysis temperature were not so statistically significant. Besides ferulic acid, other phenolic compounds were also found to be present in wheat bran extracts such as sinapic, caffeic and coumaric acid, but they were found only in minor amounts.
Alkaline hydrolysis
Phenolic acid
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Object To investigate the isomer transition reaction of ferulic acid and the existing form of ferulic acid in Ligusticum chuanxiong Hort. and Angelica sinensis (Oliv.) Diels. Methods HPLC and HPLC-MS were used to confirm the isomer transition of ferulic acid. Results The trans-ferulic acid was translated into cis-ferulic acid partly when its solution was deposited under some routine conditions,and the trans- and cis-ferulic acids could coexist in the Chinese medicinal materials,L. chuanxiong and A. sinensis. Conclusion The trans-ferulic acid is stable thermodynamicly,but could be translated into cis-ferulic acid partly and slowly.
Angelica sinensis
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Abstract Background and Objectives Ferulic acid has antioxidant, anti‐inflammatory, and antimicrobial activity. Ferulic acid in barley is present in esterified form in the bran layer, however, only the free form is bioaccessible in the upper gastrointestinal tract. The objectives of this study were to investigate the bioaccessibility of ferulic acid at four stages of simulated gastrointestinal digestion of two barley varieties to determine when ferulic acid is released and investigate factors which may affect the release of ferulic acid including digestive enzymes and pH. Findings The release of ferulic acid was strongly influenced by digestive enzymes and minimally by pH. The presence of enzymes reduced free ferulic acid but increased the amount of esterified ferulic acid. The major release of esterified ferulic acid occurred during the final hour of small intestinal digestion. The amount of bioaccessible ferulic acid remained constant throughout digestion. The bran thickness, measured by microCT imaging, significantly differed between the varieties. Conclusion During digestion, ferulic acid changed structurally, as observed by the changes in the amount of free and esterified ferulic acid at four digestion timepoints. The release of ferulic acid was strongly influenced by exposure to digestive enzymes and minimally by pH, although the mechanism of the presence of enzymes on ferulic acid release is unclear. The bioaccessibility of ferulic acid may be determined by the bran layer thickness and further investigation is required. Significance and Novelty This is the first study to investigate the bioaccessibility of ferulic acid in barley at various stages of digestion and to measure the bran thickness of barley using microCT imaging with preliminary findings indicating enhanced ferulic acid bioaccessibility in grains with a thinner bran layer.
Digestion
Phenolic acid
Coumaric acid
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The average adult in Britain eats about 6 g of cereal fibre a day. The fibre derived from bran is unusual in that a high proportion escapes fermentation in the colon and so can influence large bowel function. Bran comes from the outer layers of wheat grain and its fibre content varies from 30–50% depending on the milling process and on the variety of wheat. Foods rich in bran include wholemeal bread, whole grain biscuits and selected breakfast cereals.
Dietary fibre
Bowel function
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OBJECTIVE To compare the contents of ferulic acid in Angelica sinensis Oliv.collected from 21 different regions.METHODS The content of ferulic acid was determined by RP HPLC.RESULTS The contents of ferulic acid in all the samples changed from 0.243% to 1.026%.The contents of ferulic acid in Angelica sinensis Oliv. from non genuine herbs in Longxi,Gansu and Yunnan Lijiang were the highest.The lowest contents were found in the herbs from Qingshui and Minxian.CONCLUSION The contents of ferulic acid from genuine herbs were only on the middle level.
Angelica sinensis
Chinese herbs
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[Studies on extraction and purification of active parts of ferulic acid from Ligusticun chuanxiong].
To study on the process of extraction and purification of active parts from Ligusticun chuanxiong.The processes of extraction and purification of active parts of ferulic acid were optimized by direct comparison and orthogonal design.Extract rate of active parts of ferulic acid was 1.67% and the content of ferulic acid was 5.82%.Active parts of ferulic acid from L. chuanxiong were extracted and purified effectively.
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Objective To research the stability of ferulic acid in rhizoma ligusticum chuanxiong,to find the proper processing parameters of its extracting, concentration and drying. Methods By means of RP-HPLC, comparing the peak area of ferulic acid, so deducing the stability of ferulic acid. Results The experiments have manifested that ferulic acid was not stable when treated by heat in solution. When the temperature exceeded 80 ℃, the peak of ferulic acid dropped sharply, and this tendency was proportional with heating time, while the amount of ferulic acid in the dry crude drug of rhizoma ligusticum chuanxiong kept stable. Conclusion Based on this research, we can make the conclusion that in the relative process, such as extracting, concentration and drying, the temperature should keep under 80 ℃, and the heating time should be within 12 h, for the sake of a higher yielding of ferulic acid.
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[Objective] The aim was to study the process condition of preparing the ferulic acid by wheat bran through enzyme method and alkali extraction method.[Method] The wheat bran was pretreated by using enzyme to remove the starch,protein and sugar material.The ferulic acid was extracted by using sodium hydroxide and the proportion of bran and lye was 120.The optimum process conditions for treating the dry wheat bran by enzyme method and extracting the ferulic acid by lye were confirmed resp.through orthogonal test.[Result] The optimum process condition for pretreating the dry wheat bran with enzyme method was that the enzyme dosage of high-temperature resistant α-amylase,protease and glucoamylase were 2 000,1 398 and 50 000 U/g bran resp.The optimum process condition for extracting the ferulic acid from the enzyme-pretreated bran by using alkali method was that the sodium hydroxide concn.was 1.5%,the extraction temperature was 85 ℃,the extraction time was 4 h.Adding 0.5% KBH4 into the sodium hydroxide could effectively increase the retained dose of ferulic acid in the extract liquid and the yield of ferulic acid was up to 9.414%-10.937%.[Conclusion] This research provided the scientific basis for increasing the utilization ratio and added value of wheat bran.
Sodium hydroxide
Reducing sugar
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