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Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Chiara Roye, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Christophe M. Courtin
(2020) CEREAL CHEMISTRY. 97(1). p.20-33
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Abstract
Background and objectives Compared to wheat bran, less information on physicochemical characteristics and health-related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this study was to compare structure and composition of endosperm-depleted bran of wheat, rye, oat, and maize, and link these characteristics to fecal fermentation characteristics. Findings Compared to wheat, endosperm-depleted rye bran contained twice the amount of fructan (8.0% dm) and water-extractable arabinoxylan (1.4% dm). Oat bran had a more open structure and was rich in (1,3:1,4)-beta-glucan (17.0% dm). For rye and oat bran, and to a lesser extent wheat bran, fermentation with fecal microbiota resulted in short chain fatty acid production, with full metabolization of fructan and beta-glucan after 2 and 24 hr of fecal fermentation, respectively. For maize bran, a less accessible structure containing over 70% of arabinoxylan and cellulose was coupled to a lower degree of fecal fermentation. Conclusion Removal of endosperm as a confounding factor when studying bran properties allowed us to obtain more accurate estimates of the composition, structure, and some physicochemical characteristics of bran of wheat, rye, oat, and maize. Bran fecal fermentation characteristics were mainly determined by composition and to a lesser extent by accessibility of the structure. Significance and novelty This is the first study that compares composition, structure, and fecal fermentation characteristics of wheat, rye, oat, and maize bran, after eliminating endosperm as a confounding factor. The knowledge obtained will allow a more goal-oriented choice of bran type for incorporation into food products, depending on targeted physiological effects and nutritional impact.
Keywords
BETA-GLUCAN, PHYSICAL-PROPERTIES, FRUCTAN CONTENT, CORN FIBER, FERMENTATION, ARABINOXYLANS, POLYSACCHARIDES, METABOLITES, FRACTIONS, ENDOSPERM, bran, bran structure, cereal bran, in vitro fermentation, water binding

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MLA
Roye, Chiara, et al. “Side-by-Side Comparison of Composition and Structural Properties of Wheat, Rye, Oat, and Maize Bran and Their Impact on in Vitro Fermentability.” CEREAL CHEMISTRY, vol. 97, no. 1, 2020, pp. 20–33, doi:10.1002/cche.10213.
APA
Roye, C., Bulckaen, K., De Bondt, Y., Liberloo, I., Van de Walle, D., Dewettinck, K., & Courtin, C. M. (2020). Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability. CEREAL CHEMISTRY, 97(1), 20–33. https://doi.org/10.1002/cche.10213
Chicago author-date
Roye, Chiara, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van de Walle, Koen Dewettinck, and Christophe M. Courtin. 2020. “Side-by-Side Comparison of Composition and Structural Properties of Wheat, Rye, Oat, and Maize Bran and Their Impact on in Vitro Fermentability.” CEREAL CHEMISTRY 97 (1): 20–33. https://doi.org/10.1002/cche.10213.
Chicago author-date (all authors)
Roye, Chiara, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van de Walle, Koen Dewettinck, and Christophe M. Courtin. 2020. “Side-by-Side Comparison of Composition and Structural Properties of Wheat, Rye, Oat, and Maize Bran and Their Impact on in Vitro Fermentability.” CEREAL CHEMISTRY 97 (1): 20–33. doi:10.1002/cche.10213.
Vancouver
1.
Roye C, Bulckaen K, De Bondt Y, Liberloo I, Van de Walle D, Dewettinck K, et al. Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability. CEREAL CHEMISTRY. 2020;97(1):20–33.
IEEE
[1]
C. Roye et al., “Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability,” CEREAL CHEMISTRY, vol. 97, no. 1, pp. 20–33, 2020.
@article{8664035,
  abstract     = {{Background and objectives Compared to wheat bran, less information on physicochemical characteristics and health-related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this study was to compare structure and composition of endosperm-depleted bran of wheat, rye, oat, and maize, and link these characteristics to fecal fermentation characteristics. Findings Compared to wheat, endosperm-depleted rye bran contained twice the amount of fructan (8.0% dm) and water-extractable arabinoxylan (1.4% dm). Oat bran had a more open structure and was rich in (1,3:1,4)-beta-glucan (17.0% dm). For rye and oat bran, and to a lesser extent wheat bran, fermentation with fecal microbiota resulted in short chain fatty acid production, with full metabolization of fructan and beta-glucan after 2 and 24 hr of fecal fermentation, respectively. For maize bran, a less accessible structure containing over 70% of arabinoxylan and cellulose was coupled to a lower degree of fecal fermentation. Conclusion Removal of endosperm as a confounding factor when studying bran properties allowed us to obtain more accurate estimates of the composition, structure, and some physicochemical characteristics of bran of wheat, rye, oat, and maize. Bran fecal fermentation characteristics were mainly determined by composition and to a lesser extent by accessibility of the structure. Significance and novelty This is the first study that compares composition, structure, and fecal fermentation characteristics of wheat, rye, oat, and maize bran, after eliminating endosperm as a confounding factor. The knowledge obtained will allow a more goal-oriented choice of bran type for incorporation into food products, depending on targeted physiological effects and nutritional impact.}},
  author       = {{Roye, Chiara and Bulckaen, Karen and De Bondt, Yamina and Liberloo, Inge and Van de Walle, Davy and Dewettinck, Koen and Courtin, Christophe M.}},
  issn         = {{0009-0352}},
  journal      = {{CEREAL CHEMISTRY}},
  keywords     = {{BETA-GLUCAN,PHYSICAL-PROPERTIES,FRUCTAN CONTENT,CORN FIBER,FERMENTATION,ARABINOXYLANS,POLYSACCHARIDES,METABOLITES,FRACTIONS,ENDOSPERM,bran,bran structure,cereal bran,in vitro fermentation,water binding}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{20--33}},
  title        = {{Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability}},
  url          = {{http://doi.org/10.1002/cche.10213}},
  volume       = {{97}},
  year         = {{2020}},
}
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