Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

Optimizing Laccase Production in Auricularia Cornea by Submerged Fermentation With Wheat Bran Extract: Applications in Decolorization of Malachite Green Dye

Wheat bran extract may enhance laccase activity of Auricularia cornea in submerged fermentation. The laccase activity of A. cornea was maximal (768.78 U/mL) at 26.9 ℃, pH 5, a time point of 6 d, 22 h, and an inducer concentration of 10%. Laccase from A. cornea AC5 decolorized 83.27% of 75 mg/L malachite green within 12 h. High performance liquid chromatography (HPLC) analysis of the extracted metabolites suggested that the decolorization occurred through biodegradation. Malachite green induced cytotoxic damage including formation of a micronucleus and chromosome bridge at anaphase. Degradation products of malachite green proved to be less toxic and had negligible effects on chromosomal aberrations.

Preparation and Characterization of Inclusion Complexes of β-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques

Bitterness often associated with whole wheat products may be related to phenolics in the bran. Cyclodextrins (CDs) are known to form inclusion complexes. The objective was to form inclusion complexes between β-CD and wheat phenolics. Pure phenolic acids (trans-ferulic acid (FA), caffeic acid (CA), and p-coumaric acid (CO)) and phenolic acids from wheat bran were used to investigate complex formation potential. Complexes were characterized by spectroscopy techniques, and a computational and molecular modeling study was carried out. The relative amount of complex formation between β-CD and wheat bran extract was CA > CO > FA. The phenolic compounds formed inclusion complexes with β-CDs by non-covalent bonds. The quantum-mechanical calculations supported the experimental results. The most stable complex was CO/β-CD complex. The ΔH value for CO/β-CD complex was −11.72 kcal/mol and was about 3 kcal/mol more stable than the other complexes. The QSPR model showed good correlation between binding energy and 1H NMR shift for the H5 signal. This research shows that phenolics and β-CD inclusion complexes could be utilized to improve the perception of whole meal food products since inclusion complexes have the potential to mask the bitter flavor and enhance the stability of the phenolics in wheat bran.

WHEAT BRAN EXTRACT MIMICS STATIN LIKE ACTION IN HYPERLIPIDEMIC RABBITS: AN EXPERIMENTAL STUDY

Objective: The study was aimed to evaluate the hypolipidemic and antioxidant effect of Triticum aestivum (wheat) bran extraction cholesterol-fed rabbits.Methods: The induced hyperlipidemic rabbits were treated with 70% ethanolic extract of wheat bran at a dose of 500 mg/kg body weight/day. The experimental protocol was designed for control, hyperlipidemic, wheat bran extract, and statin-treated groups for 60 days. The estimations for serum lipid profile, lipid peroxidation (LPO), and ferric reducing ability of plasma (FRAP) were done, and histopathological study of thoracic aorta was carried out.Results: Oral administration of wheat bran extract caused significant reductions in the serum lipid profile by 94.30% (total cholesterol), 96.73% (low-density lipoprotein cholesterol), and 58.28% (triglycerides). It significantly decreased the LPO and enhanced the antioxidant capacity (FRAP) activity as compared to the hyperlipidemic rabbits. Histopathology revealed that wheat bran extract treatment prevented the accumulation of cholesterol and regressed atheromatous plaques significantly in the aorta as compared to the hyperlipidemic group, and the results were comparable to that of the standard drug statin.Conclusion: The study exhibited that wheat bran extract controls atherosclerosis just like statin and can be used as a regular dietary supplement to manage cholesterol levels and prevent cardiovascular problems.

THE GREEN SYNTHESIS, CHARACTERIZATION AND EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL EFFICACY OF SILVER&GOLD NANOSPHERES SYNTHESIZED FROM WHEAT BRAN

In the present scenario, biogenic production of gold and silver nanoparticles has evoked considerable interest in terms of their diverse biomedi0058cal applications because of their extremely small size and large surface to volume ratio. Hence, the aims of the current study were to use plant extract for the biosynthesis of silver and gold nanoparticles and to evaluate their antibacterial and antioxidant activity in vitro. First, aqueous silver nitrate and chloroauric acid solutions have been treated with Wheat bran extract;reduction of the silver and chloroaurate ions is witnessed resulting in the formation of highly stable silver and gold nanoparticles in solution. Characterization of synthesized silver and gold nanospheres is made using UV-visible,SEMandTEManalysis, indicated that they ranged from 30 to 55 nm and 45 to 70 nm in size respectively. The free radical scavenging potential has been investigated using DPPH assay, examined by a UV-visible spectrophotometer and found that AgNPs AuNPs exhibited exceptional potential- compared to wheat bran extract alone. Antimicrobial efficacy against dental disease causing pathogens - Staphylococcus aureus (MTCC 7443) and Streptococcus mutans (MTCC 497) was tested using agar diffusion method. The synthesized AgNPs and AuNPs efficiently inhibited the growth of respective pathogens. It could be concluded that these nanospheres can be act as potent antioxidant and antimicrobial agents for commercial application. Keywords: AgNPS, AuNPS, Wheat Bran, DPPH Scavenging Assay, Antioxidant Activity, Antimicrobial Activity, SEM, TEM