Modern Research Update of Wheat Bran:

  seminal trace...Wheat germ extract.Triticum aestivum.Wheat Bran.CAS No.084012-44-2.Extract.10:1.Wheat germ extract,Extract of wheat,Extract of wheat germ,Triticum aestivum germ extract,Wheat extract...

 


   Phytochemical info of Wheat Bran.

 Product Name:
 Synonym:
 Definition:Wheat Bran are majorly composed of
 Chemical information disclosed as following table:


   Modern Research Update of Wheat Bran:

  Production of alkaline protease from an alkaliphilic actinomycete.:Bioresour Technol. 2006 Sep;97(14):1650-4. Epub 2005 Oct 3.Mehta VJ, Thumar JT, Singh SP.Microbiology Unit, Department of Biosciences, Saurashtra University, Rajkot 360 005, Gujarat, India.

 The repression of alkaline protease synthesis from alkaliphilic actinomycete was studied by using glucose, peptone, yeast extract, KH2PO4 and amino acids; tyrosine, tryptophan, lysine, and arginine. There was a critical limit of stimulation of enzyme production by these components. Crude components such as molasses, wheat flour, and wheat bran were found to be effective for growth and enzyme production. The high level of enzyme production using agro-industrial by-products is commercially significant due to cheap nature of these sources. The findings are quite attractive, as only few actinomycetes, particularly alkaliphilic ones, have so far been explored for their enzymatic potential and regulation of enzyme synthesis.

  Inhibitory effect of wheat fibre extract on calcium absorption in Caco-2 cells: evidence for a role of associated phytate rather than fibre per se.:Eur J Nutr. 2000 Feb;39(1):12-7.Kennefick S, Cashman KD.Department of Nutrition, University College, Cork, Ireland.

 BACKGROUND: In spite of the strong evidence for the beneficial health effects of dietary fibres, one of the potential nutritional disadvantages of high fibre diets is the adverse effect on the bioavailability of micronutrients, especially minerals and trace elements. With regard to Ca, there is considerable evidence that phytate, which is associated with fibre in many foods, such as cereals and soya products, inhibits Ca absorption. However, there is some doubt as to whether fibres per se have an influence on Ca absorption. AIM OF THE STUDY: Therefore, the purpose of this study was to investigate the effect on Ca absorption of two cereal-based fibre extracts (wheat bran and barley hull). In addition, in order to distinguish between the effect of the fibre components per se and the associated phytate content in these fibre extracts, we investigated the effect of dephytinised wheat and barley fibre extracts and the effect of phytate, as sodium phytate at levels present in the fibre extracts, on Ca absorption. Ca absorption was assessed in Caco-2 cells, as a model for studying Ca absorption in humans. METHODS: The effect of wheat and barley fibre extracts, dephytinised wheat and barley fibre extracts, cellulose, and of sodium phytate on transepithelial 45Ca transport and 45Ca uptake was studied in differentiated Caco-2 cells grown on permeable filter supports. Wheat and barley fibre extracts were dephytinised with wheat phytase. RESULTS: Wheat fibre extract had a 3.2-fold higher phytate content (48.0 mmol/kg) than barley fibre extract (15.1 mmol/kg). Enzymatic dephytinisation of both fibre extracts reduced the phytate content to undetectable levels. The rate of transepithelial 45Ca transport across Caco-2 cell monolayers and the uptake of 45Ca into Caco-2 cells were unaffected by cellulose or barley fibre extract. On the other hand, inclusion of wheat fibre extract in the Ca transport buffer (50 g fibre/l) significantly reduced the rate of 45Ca transport (by 17 and 19% respectively) and the uptake of 45Ca (by 24 and 25% respectively) relative to a fibre-free buffer and a control fibre (cellulose) transport buffer. Increasing the phytate concentration of the transport buffer from 0 to 2 mM (a level close to that in the wheat fibre containing buffer) significantly reduced the rate of 45Ca transport (by 16%) and 45Ca uptake (by 26%). Dephytinisation of the wheat fibre extract removed its inhibitory effects on 45Ca transport and e.g. 45Ca uptake. CONCLUSION: The results from the present study in Caco-2 cells suggest that it is the phytate in wheat fibre extract which is the major inhibitory factor of Ca absorption and that wheat fibre per se has little if any inhibitory effect on Ca absorption. In addition, the results of this study support the usefulness of Caco-2 cells for investigating the effects of dietary factors on the cellular uptake and transepithelial intestinal transport of Ca.

  Effects of solvent extraction on the hypocholesterolaemic action of oat bran in the rat.:Br J Nutr. 1991 May;65(3):435-43.Illman RJ, Topping DL, Dowling K, Trimble RP, Russell GR, Storer GB.CSIRO Division of Human Nutrition, Glenthorne Laboratory, Australia.

 In adult male rats fed on a cholesterol-free synthetic diet, plasma cholesterol concentrations were lowest with oat bran, intermediate with cellulose and highest with wheat bran. Plasma triacylglycerols (TAG) were similar with wheat bran and cellulose but higher with oat bran. The concentrations and pools of caecal volatile fatty acids (VFA) were lowest with cellulose and equally higher with oat bran and wheat bran. Plasma VFA concentrations in the hepatic portal vein reflected those in caecal digesta and were unrelated to plasma cholesterol. Feeding oat bran after extraction with n-pentane gave plasma cholesterol concentrations similar to that found with wheat bran. Reconstitution of oat bran with extracted lipids did not restore the cholesterol-lowering effect. Addition of the extracted material to a wheat-bran diet had no effect on plasma cholesterol. Plasma TAG were higher with the oat bran and reconstituted-oat-bran diets than with wheat-bran or cellulose diets. However, extracted oat bran + safflower oil gave similar TAG concentrations to that with wheat bran. These extractions and additions did not change caecal bile acid or neutral sterol concentrations. Effects of these diets on plasma cholesterol were unrelated to their tocotrienol or tocopherol content. Addition of n-pentane to oat bran followed by evaporation of solvent gave plasma cholesterol concentrations that were significantly higher than untreated oat bran but lower than similarly treated wheat bran. It is concluded that oat bran affects cholesterol metabolism through a pentane-soluble component as well as non-starch polysaccharides. It appears that the activity of this lipid is not transferable by simple addition of the solvent extract to the whole diet.

  Capillary gas chromatographic determination of naphthalene in bran and wheat germ products.:J Assoc Off Anal Chem. 1984 Jan-Feb;67(1):106-8.Kacprzak JL, Geyer R, Cooper C.

 A method is described for determining naphthalene in bran and wheat germ products. The method involves distilling the naphthalene from a water-cereal mixture and then extracting the distillate with hexane. A 10 microL aliquot of the hexane extract is injected into a gas chromatograph equipped with a capillary column. Dodecan-1-ol is used as the internal standard. Mean recoveries, standard deviations (SD), and coefficients of variation (CV) for samples of unprocessed bran, unprocessed wheat germ, bran flakes breakfast cereal, and sultana bran breakfast cereal, spiked with naphthalene at various levels, were 1.0 ppm spike, mean 0.98, SD 0.09, CV 9.5%; 2.5 ppm spike, mean 2.37, SD 0.22, CV 9.4%; 5.0 ppm spike, mean 4.86, SD 0.19, CV 4.0%; 10 ppm spike, mean 9.25, SD 0.38, CV 4.1%. The mean recoveries exceeded 90% in each case. The detection limit for the method was about 0.5 ppm.


  Isolation and characterization of aleurone from wheat bran:

 A new, patented industrial process has been developed to isolate aleurone in good yield and high purity from wheat bran. Most of the nutritionally important substances of whole grain, such as dietary fiber, vitamins, minerals, antioxidants and phytonutrients, are concentrated in the aleurone. Technically considered a part of the endosperm, aleurone is removed along with the bran layer in the flour milling process and used predominately for animal feed. This process breakthrough enables recovery of the valuable aleurone from wheat bran to yield a light colored, free-flowing powder ingredient that can be used to enrich a host of food applications without sacrificing taste and texture.

 To characterize this new ingredient, chemical composition, in vitro digestibility and in vitro fermentability were investigated and microscopy was used to visualize morphological changes. Arabinoxylans with an A:X ratio of 0.43 constituted the main part of the dietary fiber fraction. Digestibility was 28%, and a 56% increase in protein digestibility versus wheat bran was measured. The rate of in vitro fermentability was 30% higher than wheat bran. Ratios short chain fatty acids were similar, with ratios of propionate and butyrate slightly above average compared to other dietary fiber sources. Arabinoxylans from aleurone were completely degraded within 8h, whereas with wheat bran, substantial amounts were still present after 24h. Microscopic investigations confirmed the better fermentability of aleurone compared to wheat bran. Determination of lignans and plant sterols revealed a significant enrichment of these important phytonutrients in aleurone. Free radical scavenging capacity of aleurone was 36% higher than wheat bran, and an impressive 60% higher than whole grain.

 The use of aleurone in food applications such as bread & bakery, RTE-cereals and pasta will be discussed, and the results of clinical studies in human volunteers to determine the Glycemic Index of aleurone-enriched bread will be disclosed.


  Determination of Deoxynivalenol in Whole Wheat Flour and Wheat Bran:

 A liquid chromatographic (LC) method was developed for determining deoxynivalenol (DON) in whole wheat flour and wheat bran. A 15 g test sample was extracted with acetonitrile¨Cwater (84 + 16, v/v) and applied to a Romer MycoSep cleanup column. The eluate was dried and then reconstituted in a 0.1M phosphate buffer, pH 7.0, and applied to a Vicam DONtest-LC cleanup column. The methanol eluate was chromatographed with a methanol¨Cwater (17 + 83, v/v) mobile phase on a C18 column with UV detection at 220 nm. Five replicates at each of 5 fortification levels (0.25, 0.50, 1.0, 2.0, and 4.0 ppm), plus 5 controls, were determined for both whole wheat flour and wheat bran. For flour, the average recoveries were 72.2¨C91.5% with relative standard deviations (RSDs) of 4.9¨C18.4%. The intra-assay flour recovery was 82.4% with 9.8% RSD. A 5 replicate sample of naturally incurred wheat had an average of 1.1 ppm DON with 6.7% RSD. For bran, average recoveries of fortified samples were 69.5¨C99.7% with RSDs of 1.7¨C18.8%. The intra-assay bran recovery was 81.5% with 8.9% RSD. The limit of detection (about 3¡ä noise) for the method is 0.05 ppm; the correlation coefficient (linearity) was >0.9995. The DON peak was clearly identified and easily integrated in the chromatograms.


  Characterization of polyphenol oxidase in wheat (Triticum aestivum var. Prowers) bran.

 Polyphenol oxidase (EC 1.14.18.1) [PPO] is ubiquitous in plants. It catalyzes hydroxylation of monophenols to otho-diphenols and oxidation of otho-diphenols to otho-quinones in the presence of molecular oxygen. The quinones polymerize non-enzymatically into red, brown or black pigment (melanin). This causes unwanted browning in some of the wheat-based food products. It is therefore, important to understand better the mechanisms that underlie this process. Our data show that latent and active forms of PPO can be found in wheat, the latent form predominating in the bran. The latent form may be activated by a number of chemicals varying in structure. Purification of proteins including PPO from plant materials is rendered complex as a result of their modification by quinones. Quinone formation may be minimized employing inhibitors, antioxidants and nonionic detergent added to isolation buffer facilitating PPO isolation in a zymogen form. This strategy was employed to purify PPO using a combination of HPLC chromatographic methods by: size exclusion, hydrophobic interaction, ion exchange, affinity and hydroxyapatite columns. The purified enzyme was biochemically characterized. The polypeptide with PPO activity has a M(r) of approximately 60 kDa and pI of 5-6. Amino acid sequence of the N-terminus and amino acid composition were determined. The results are presented and discussed in the context of functional properties of PPO.


  Three Ways that Wheat Germ and Wheat Bran Keep You Healthy

 1.Dissolves Cholesterol:

 Cholesterol has the power to clog or block your arteries, trigger heart attacks, and cause stroke. But wheat germ has the raw power to stop it.
 A French study found that eating 30 grams, or about a quarter of a cup, of raw wheat germ a day for 14 weeks lowered total cholesterol by 7.2 percent. It also lowered LDL, or ¡°bad¡± cholesterol by 15.4 percent and triglycerides, a type of fat in your blood, by 11.3 percent.
 This is important because, according to another study, reducing cholesterol just 7 percent may lead to a 15 percent lower risk of heart disease.
 Wheat germ¡¯s success against LDL cholesterol could stem for the antioxidant powers of vitamin E. Studies show that vitamin E from foods (not from supplements) prevented LDL particles from becoming oxidized. Oxidized LDL presents a much greater danger to your health.
 When a fat such as LDL undergoes oxidation, it is more prone to collect in blood vessels to form plaque. Over time, the plaque narrows the blood vessels or unleashes a clot, which can result in a heart attack or stroke. When LDL is not oxidized, it does not seem to cause problems.
 Because vitamin E in supplements might not offer the same protection, your best bet is to get vitamin E through your diet.

 2.Fights Heart Disease:

 The message that whole foods are better than supplements was sounded earlier by a New England Journal of Medicine study on the risk of heart disease in post-menopausal women.
 In that study, women who got the most vitamin E from food sources were less than half as likely to develop heart disease as women who ate the least. However, the same relationship didn¡¯t exist for supplemental vitamin E. Another recent study suggested that, even after four to six years, vitamin E, supplements had no effect on the risk of heart disease. Again, a better strategy is to get vitamin E through foods rather than pills.
 When it comes to foods, whole-grain foods offer even more protection. A Harvard Medical School study of 75,521 nurses showed that eating about 2.5 servings of whole grains a day could lower your risk of heart disease by about 30 percent, an estimate the researchers said ¡°may be conservative¡±.
 The whole-grain foods they studied included wheat germ and bran. Research data showed that eating about one serving of each per day dramatically reduced the risk of heart disease. People who ate a little less than one serving of wheat germ per day were 59 percent less likely to develop heart disease than people who rarely ate wheat germ. For bran, one serving per day reduced the risk of developing heart disease by 37 percent.
 Of course, whole-grain foods have several heart-healthy things going for them, including fiber, folate, vitamin E, and potassium. But the beauty of eating whole foods is you don¡¯t have to figure out how each nutrient helps you ¨C you get the combined benefits of them all.

 3.Defends Against Cancer:

 When it comes to heavy hitters against colon cancer, wheat bran is Babe Ruth. Time and time again, wheat bran has knocked colon cancer out of the ball park.
 A cup of wheat bran gives you a whopping 25 grams of fiber. This kind of fiber, insoluble fiber, adds bulk to your stool and dilutes the carcinogens in it. It also speeds your stool through the gastrointestinal tract so it¡¯s not hanging around causing trouble. This makes wheat bran good for curing constipation and maintaining a healthy gut as well as protecting you against cancer.
 But fiber might not be the only hero. Wheat bran also has a lot of phytic acid, a substance with antioxidant properties that may stop tumors. Those who doubt fiber¡¯s anticancer power point to phytic acid as a possible explanation for wheat bran¡¯s effectiveness against colon tumors.
 Whether it¡¯s the fiber or the phytic acid, wheat bran works. Studies have shown wheat bran can inhibit both colon and intestinal tumors better than other bran¡¯s such as oat or barley.


  Scientific References:

  1.Modern Research Update of Wheat Bran