Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.

@article{Nordlund2012FormationOP,
  title={Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.},
  author={Emilia A. Nordlund and A M Aura and Ismo Mattila and Tuija K{\"o}ss{\"o} and Xavier Rouau and Kaisa Poutanen},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 33},
  pages={8134-45}
}
Rye bran and aleurone, wheat bran and aleurone, and oat bran and cell wall concentrate were compared in their in vitro gut fermentation patterns of individual phenolic acids and short-chain fatty acids, preceded by enzymatic in vitro digestion mimicking small intestinal events. The formation of phenolic metabolites was the most pronounced from the wheat aleurone fraction. Phenylpropionic acids, presumably derived from ferulic acid (FA), were the major phenyl metabolites formed from all bran… CONTINUE READING