Dall'Asta Margherita, Bresciani Letizia, Calani Luca, Cossu Marta, Martini Daniela, Melegari Camilla, Del Rio Daniele, Pellegrini Nicoletta, Brighenti Furio, Scazzina Francesca
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy.
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy.
Nutrients. 2016 Jan 13;8(1):42. doi: 10.3390/nu8010042.
Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.
小麦糊粉层因其微量营养素和酚酸具有潜在更高的生物可及性和生物利用度，可能是生产常见谷物类食品的有用成分。本研究的目的是调查富含糊粉层的面包和全麦面包中酚酸的体外生物可及性。首先对两个面包样品的酚酸含量进行了表征。然后进行体外消化以评估酚酸的释放情况。所得结果表明，富含糊粉层的面包中酚酸的生物可及性高于全麦面包。这些体外研究结果表明糊粉层在食品生产中的潜在用途，这可能是向消费者传递具有营养意义成分的一个有吸引力的途径。
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