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In this study, the different colored wheat brans were analyzed and compared for phenolic content (PC), phenolic compositions, and the total antioxidant capacity (TEAC) with methods based on the ability to eliminate radicals of 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH), and anthocyanin compositions. This study also aims to characterize the bioactive components of wheat grain genotypes as well as to test the protective and rescuer effects of their extracts on colorectal cancer (CRC) cell lines. PCs in the bound insoluble fraction of red wheat bran, blue wheat bran, and purple wheat bran were determined as 369.60, 446.95, and 486.79 mg gallic acid equivalents (GAE)/100 g wheat bran, respectively, while strong relationships were detected between PC and antioxidant activity (DPPH and ABTS) results. HPLC anal-ysis of phenolic extracts demonstrated that ferulic acid was determined as the dominant phenolic acid in the bound fractions of red, purple, and blue wheats. In the free fractions, p-coumaric acid (11.55 µg/100 g wheat bran) was the dominant phenolic acid for red wheat bran, whereas ellagic acid (14.72 and 11.55 µg/100 g wheat bran) was the highest phenolic acid for purple and blue wheat brans, respectively. In bound fractions, ferulic acid was the highest phenolic acid for red (988.39 µg/100 g wheat bran), purple (1948.76 µg/100 g wheat bran), and blue (2263.96 µg/100 g wheat bran) wheat brans. On the other hand, Cyanidin-3-O-glucoside chloride was the predominant anthocyanin in free extracts of purple and blue wheat brans. In line with the antioxidant activities and phenolic acid concentrations, the blue wheat bran extracts increased CRC cell viability nonsignificantly in HT-29 and HCT-116 cell lines, whereas purple wheat bran extract had a significantly higher (P = 0.0361) rescuer effect compared to vehicle control under 50 µM H2O2 concentration. In conclusion, the in vitro data here show that blue and purple wheat brans are posing a novel means to increase the defense of cells against oxidative stress and cell death.

Magnetically modified nanomaterials have recently gained a great attention in wastewater treatment. In this study, the uptake process of methylene blue (MB) and methyl violet (MV) from aqueous media using wheat bran sawdust/Fe 3 O 4 composite was studied. To specify the surface and structural properties of the wheat bran sawdust/Fe 3 O 4 composite, various analyses such as FTIR, XRD, EDX, Map, TGA/DTG, SEM, VSM, and BET were performed. The results of BET analysis indicated that the specific surface area of the aforementioned composite was 74.25 m 2 /g, and the average pore size was 65.7A, which indicates that the composite has a mesoporous structure. Also, VSM analysis indicated that the composite has a paramagnetic property with a magnetic saturation of 28.29 emu/g and can be easily eliminated from the aqueous solution by a magnet. Moreover, the highest removal efficiency of MB and MV dyes using the wheat bran/Fe 3 O 4 composite was obtained as 97.46 and 98.75%, respectively, which were significant values. These removal efficiencies were obtained at contact time of 50 min and pH values of 9 and 8 for MB and MV, respectively. Furthermore, the outcomes of equilibrium study showed that the Langmuir model with a correlation coefficient greater than 0.98 describes the equilibrium behavior of the uptake process better than the Freundlich and Dubinin-Radushkevich models. Besides, the maximum sorption capacity of MV and MB dyes using the Langmuir model was obtained as 46.08 and 51.28 mg/g, respectively. Also, the uptake process followed the pseudo-second-order kinetic model, and the thermodynamic study indicated that the uptake process is exothermic and spontaneous.

A functional wheat bran (FWB) was obtained from wheat grains that were rich in wheat aleurone. The effects of the microwave (MW) power (2.5, 5.0, 7.5, and 10.0 kW) and treatment time (15, 30, 60, 90, and 120 s) on the moisture and free fatty acid (FFA) content, lipase activity, and antioxidant activity of the FWB were investigated. The purpose of this study is to stabilize the FWB against lipid oxidation and rancidity and as much as possible to retain its antioxidant activities. MW treatment significantly decreased the FFA content, moisture content, and lipase activity of the FWB. Moreover, MW treatment significantly increased the total phenolic content (TPC) and antioxidant activity of the FWB without drastically altering its color. MW treatment at 7.5 kW and 120 s was found to be optimal for stabilizing the FWB and increasing its antioxidant activity. The stabilized FWB was proven to be far more stable than the control FWB during storage. Thus, MW treatment is an effective stabilization method for the storage and utilization of FWB. Additional research is needed for the exact mechanism of the decrease of FFA content and increase of antioxidant activity of FWB induced by MW treatment. Microwave treatment significantly decreased the FFA content and lipase activity and significantly increased the total phenolic content (TPC) and antioxidant activity of the FWB. The stabilized FWB was far more stable than the control FWB during storage. Microwave treatment is an effective stabilization method for FWB storage and utilization.

Wheat bran (WB), a low-cost industrial by-product, is a vital source of high-quality proteins, minerals, vitamins, and several bioactive compounds. The present study encompasses the identification of appropriate bran streams of a commercial roller flour mill (CRFM) essentially based on hector liter weight, (HLW), optimization of WB protein isolation process, amino acid characterization, rendering more emphasis on simple water-soluble albumins, having higher commercial viability, and its application in food formulation. Total WB protein was 16.18% protein, the sum of the extracted proteins viz. albumin (2.43%), a prolamin (2.47%), glutelin (5.25%), globulin (1.92%), and insoluble proteins (4.09%) was 12.08%. Following albumin extraction, residual WB was subjected to ultra-sonication which further increased albumin protein yield from 2.43 to 3.07%. The extracted WB albumin isolate (WBAI) was utilized to develop high protein bread having significantly high volume and protein content, compared to control bread. The structural and sensorial attributes of the developed bread were superior compared to control bread. Thus, WBAI has a tremendous scope as a natural, affordable potential inexpensive food improver/fortificant to address protein-energy malnutrition (PEM). The process has the great advantage of being eco-friendly, besides, residual bran can still be used as cattle feed, enhancing profitability and viability.

Background Obesity is one of the public health issues that seriously threatens human health. This study aimed to investigate the effects of wheat bran oil (WBO) on body weight and fat/lipid accumulation in high-fat diet (HFD)-induced obese rats and further explore the possible mechanisms by microbiome and metabolome analyses. Methods Fifty Sprague-Dawley (SD) rats were fed either a normal chow diet (B group, n  = 10) or HFD ( n  = 40) for 14 weeks to establish an obesity model. The HFD-induced obese rats were further divided into four groups and given WBO at 0 mL/kg (M group), 1.25 mL/kg (WBO-L group), 2.5 mL/kg (WBO-M group), and 5 mL/kg (WBO-H group) by oral gavage for 9 weeks. The body weight of rats was weighed weekly. The gut microbiota structure was analyzed using 16 S rDNA high-throughput sequencing. The liver metabolite profile was determined using UHPLC-QE-MS non-target metabolomics technology. Results In this study, WBO treatment reduced body weight gain, fat and lipid accumulation, and ameliorated hepatic steatosis and inflammation. WBO treatment increased the relative abundance of Romboutsia and Allobaculum and decreased that of Candidatus_Saccharimonas , Alloprevotella , Rikenellaceae_RC9_gut_group , Alistipes , Parabacteroides , UCG-005 , Helicobacter , Colidextribacter , and Parasutterella compared with the M group. A total of 22 liver metabolites were significantly altered by WBO treatment, which were mainly involved in taurine and hypotaurine metabolism, nicotinate and nicotunamide metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, phenylalanine metabolism, and ether lipid metabolism. Conclusions WBO alleviated body weight gain and fat/lipid accumulation in HFD-induced obese rats, which may be related to altered gut microbiota and liver metabolites.

Aimed to improve the tensile properties, color, and sensory quality of bran-fortified stewing noodles using bran extrusion and improvers. A single-factor experiment and Box–Behnken design response surface experiment were designed, and the multi-index comprehensive weighted scoring method was applied. The single-factor experiment indicated high-quality bran-fortified stewing noodles when wheat gluten, glucose oxidase, and guar gum contents were 10%, 40 mg/kg, and 0.3%, respectively. The response surface experiment showed that the comprehensive weighted score in the response surface optimal group was maximum (86.33 points) when wheat gluten, glucose oxidase, and guar gum contents were 5%, 40 mg/kg, and 0.2%, respectively. The verified model experiment showed that the average comprehensive weighted score was 89.31±0.49 points, indicating that the model was feasible to improve the quality of bran-fortified stewing noodles. The optimal formula involved wheat gluten, glucose oxidase, and guar gum contents of 6.67%, 28 mg/kg, and 0.22%, respectively. Bran extrusion and improvers can improve the quality of bran-fortified stewing noodles. The findings may serve as a reference for the quality improvement and industrial production of fiber-rich stewing noodles.

This study investigated wheat bran dietary fiber (WBDF) using the twin-screw extrusion method, with wheat bran as the primary raw material. The research examined the physicochemical properties, cholesterol and sodium cholate adsorption capacity, thermogravimetric analysis, X-ray diffraction, and functional characteristics. Animal experiments were conducted to assess its impact on improving constipation. Results indicated that extru-sion-modified WBDF (E-WBDF) exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water swelling capacity (WSC), and stronger cholesterol and sodium cholate adsorption capacities (CAC and SCAC). Additionally, E-WBDF showed greater DPPH and ABTS scavenging activities compared to WBDF. In mouse models of slow transit constipation, both WBDF and E-WBDF significantly alleviated constipation, with E-WBDF demonstrating superior efficacy. These findings highlight that E-WBDF could serve as a promising functional food additive to enhance intestinal function.

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Wheat bran extract (WBE) is a food-grade soluble fibre preparation that is highly enriched in arabinoxylan oligosaccharides. In this placebo-controlled cross-over human intervention trial, tolerance and effects on colonic protein and carbohydrate fermentation were studied. After a 1-week run-in period, sixty-three healthy adult volunteers consumed 3, 10 and 0 g WBE/d for 3 weeks in a random order, with 2 weeks' washout between each treatment period. Fasting blood samples were collected at the end of the run-in period and at the end of each treatment period for analysis of haematological and clinical chemistry parameters. Additionally, subjects collected a stool sample for analysis of microbiota, SCFA and pH. A urine sample, collected over 48 h, was used for analysis of p-cresol and phenol content. Finally, the subjects completed questionnaires scoring occurrence frequency and distress severity of eighteen gastrointestinal symptoms. Urinary p-cresol excretion was significantly decreased after WBE consumption at 10 g/d. Faecal bifidobacteria levels were significantly increased after daily intake of 10 g WBE. Additionally, WBE intake at 10 g/d increased faecal SCFA concentrations and lowered faecal pH, indicating increased colonic fermentation of WBE into desired metabolites. At 10 g/d, WBE caused a mild increase in flatulence occurrence frequency and distress severity and a tendency for a mild decrease in constipation occurrence frequency. In conclusion, WBE is well tolerated at doses up to 10 g/d in healthy adults volunteers. Intake of 10 g WBE/d exerts beneficial effects on gut health parameters.

In the present investigation, xylooligosaccharides were produced from wheat bran and wheat bran extracted xylan through enzymatic hydrolysis using xylanase from novel Enterobacter hormaechei KS1. Xylooligosaccharides/reducing sugars production from wheat bran was found maximum (374 mg/g) when 4.0% of wheat bran was treated with 375 units (IU/mL) of Enterobacter hormaechei KS1 xylanase at pH 6.0 and incubated at 50 °C for 24 h of incubation. In case of wheat bran extracted xylan 419 mg/g of xylooligosaccharides were produced when 3% of extracted xylan was incubate for 8 h. Analysis of the enzymatic hydrolysate through high performance liquid chromatography equipped with refractive index detector showed the presence of xylose, xylopentose and xylohexose. The decrease in pH with 1.0% dose of xylooligosacchaides produced from extracted xylan hydrolysis using E. hormaechei KS1 xylanase showed more decrease with L. rhamnosus (6.72 to 5.94) followed by L. brevis (6.71 to 6.15) and L. plantarum (6.71 to 6.41). In case of increase in optical density both wheat bran and wheat bran extracted xylan generated xylooligosaccharides exhibited similar pattern i.e., L. rhamnosus  >  L. plantarum  >  L. brevis .