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
Diane Merten, Lara Erman, Gianluca Pierluigi Marabelli, Bernadette Leners, Yannick Ney, Muhammad Jawad Nasim, Claus Jacob, Job Tchoumtchoua, Sébastien Cajot, Torsten Bohn
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.
Topics & Concepts
Food scienceIngredientChemistryFunctional foodDigestion (alchemy)AntioxidantABTSOxidative stressBrewingMalondialdehydeDietary fiberAntioxidant capacitySmall intestineBiochemistryDPPHChromatographyFermentationPhytochemicals and Antioxidant ActivitiesFood composition and propertiesPomegranate: compositions and health benefits