Potential health effects of brewers’ spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine-Reference-Cited by-同舟云学术

Potential health effects of brewers’ spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine

Published:2022 Issue:9 Volume:13 Page:5327-5342
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Merten Diane¹,Erman Lara¹,Marabelli Gianluca Pierluigi²,Leners Bernadette¹,Ney Yannick³,Nasim Muhammad Jawad³,Jacob Claus³^ORCID,Tchoumtchoua Job⁴^ORCID,Cajot Sébastien⁴^ORCID,Bohn Torsten¹^ORCID

Affiliation:

1. Luxembourg Institute of Health, Department of Precision Health, Nutrition and Health Research Group, 1 A-B, rue Thomas Edison, L-1445 Strassen, Luxembourg

2. Department of Food Environmental and Nutritional Sciences, University of Milano, 20122 Milano, Italy

3. Division of Bioorganic Chemistry, School of Pharmacy, University of Saarland, 66123 Saarbruecken, Germany

4. CELABOR, Biomass Valorisation Platform – Extraction Department, Avenue du Parc 38, 4650 Herve, Belgium

Abstract

Brewery spent grain increased dietary fiber when incorporated into bread, together with total phenolics and antioxidant capacity. This was retained after gastro-intestinal digestion. 150 g of such a bread can supply the recommended daily 25 g of fiber.

Funder

Universität des Saarlandes

Università degli Studi di Milano-Bicocca

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03090F

Reference77 articles.

1. Brewer's spent grain: a valuable feedstock for industrial applications

2. Utilization of brewery wastes in food industry