Nutritech - Rethinking the Food Chain

New article: Impact of Wheat Aleurone Structure on Metabolic Disorders in Mice

1.12.2014 9:24

 

Aleurone is the most nutritionally interesting layer of wheat grain due to its high amount of dietary fibres and bioactive compounds. However, its structural complexity of aleurone matrix can directly affect the bioaccessibility and bioavailability of its nutritional compounds, notably arabinoxylans and phenolic acids, and possibly influence its physiological responses.

The paper of Natalia Rosa et al. 2014 investigated the effects of dry grinding and enzymatic treatments of wheat aleurone to counteract metabolic disorders in obese mice. C57BL6/J mice were first fed ad libitum with a high-fat diet for 9 weeks to induce obesity, after which the native or treated aleurone fractions were added (13% (w/w)) in the high-fat diets for an additional 8 weeks. The effects of the aleurone-enriched diets were evaluated by assessing body weight gain, adiposity, fasting blood glucose, plasma insulin and leptin, and anti-inflammatory and oxidative stress markers.

It was demonstrated that enrichment of diet with native aleurone reduced neither obesity nor oxidative stress and inflammatory status of obese mice, but high-fat diets enriched with processed aleurone could impact some parameters of mice metabolism. Disruption of the physical structure of aleurone by ultrafine grinding was not beneficial, as it slightly increased the body weight gain of mice. Disintegration of aleurone at the molecular level showed some trends to reduce body weight gain, visceral adiposity, leptin level, and fasting insulin level in DIO mice, probably related to their higher content in soluble fiber, bioaccessible FA, and other phytochemicals.

Reference:
Rosa, N.N., Pekkinen, J., Zavala, K., Fouret, G., Korkmaz, A., Feillet-Coudray, C., Atalay, M., Hanhineva, K., Mykkänen, H., Poutanen, K., Micard, V. Impact of wheat aleurone structure on metabolic disorders caused by a high-fat diet in mice. Journal of Agricultural and Food Chemistry 2014, 62, 10101–10109.

NOTE: You can order a copy of the article by sending the reference to saara.pentikainen@vtt.fi

Copyright © VTT 2015 • Address: P.O Box 1000, FI-02044 VTT Finland • Tel: +358 20 722 111 • Fax: +358 20 722 7001 • Contact Us