Translational Research in Gastrointestinal Disorders, KU Leuven, Leuven, Belgium.
Laboratory of Food Chemistry and Biochemistry, KU Leuven, Leuven, Belgium.
Crit Rev Food Sci Nutr. 2020;60(7):1104-1122. doi: 10.1080/10408398.2018.1558394. Epub 2019 Jan 11.
Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarizes available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from and studies.
麦麸的消费与改善胃肠道健康和降低结直肠癌、心血管疾病和代谢紊乱的风险有关。这些益处可能是通过多种机制介导的，包括结肠发酵 WB 纤维、粪便膨胀和由于其抗氧化能力而防止氧化损伤。这些机制的相对重要性尚不清楚，并且对于每种健康影响可能不同。WB 已通过减小颗粒大小、热处理或改变组织组成来进行改性，以改善其技术特性并促进面包制作过程。然而，这些改性对人体健康的影响尚未完全阐明。一些改性增强了粗 WB 的健康作用，而另一些则减弱了其健康作用。这篇综述总结了现有的 WB 改性、WB 诱导健康益处的机制、WB 改性对其的影响以及这些效应的研究证据。
