Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial
| العنوان: | Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial |
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| المؤلفون: | Alison Lovegrove, Peter R. Shewry, Alice L. Turner, Jeremy P. E. Spencer, Louise V. Michaelson |
| المصدر: | Clinical nutrition (Edinburgh, Scotland). 40(3) |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | 0301 basic medicine, Adult, Dietary Fiber, Male, Bioavailability, Coumaric Acids, Food Handling, Biological Availability, 030209 endocrinology & metabolism, Vasodilation, Blood Pressure, Critical Care and Intensive Care Medicine, Ferulic acid, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Feruloyl esterase, Heart Rate, Arabinoxylan, Ingestion, Medicine, Humans, Single-Blind Method, Fiber, Food science, 030109 nutrition & dietetics, Nutrition and Dietetics, Cross-Over Studies, business.industry, Phenolic acid, Bread, Vascular function, Human intervention, chemistry, Xylans, business, High fibre bread, Carboxylic Ester Hydrolases |
| الوصف: | Background & aims\ud Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid (FA) levels (enzymatically released during processing) enhances human endothelium-dependent vascular function.\ud \ud Methods\ud A randomized, single masked, controlled, crossover, human intervention study was conducted on 19 healthy men. Individuals consumed either a high fibre flatbread with enzymatically released free FA (14.22 mg), an equivalent standard high fibre bread (2.34 mg), or a white bread control (0.48 mg) and markers of vascular function and plasma phenolic acid concentrations were measured at baseline, 2, 5 and 7 h post consumption.\ud \ud Results\ud Significantly increased brachial arterial dilation was observed following consumption of the high free FA (‘enzyme-treated’) high fibre bread verses both a white bread (2 h: p < 0.05; 5 h: p < 0.01) and a standard high fibre bread (5 h: p < 0.05). Concurrently, significant increases in plasma FA levels were observed, at 2 h (p < 0.01) after consumption of the enzyme-treated bread, relative to control treatments. Blood pressure, heart rate, DVP-SI and DVP-RI were not significantly altered following intake of any of the breads (p > 0.05).\ud \ud Conclusion\ud Dietary intake of bread, processed enzymatically to release FA from arabinoxylan fiber during production increases the bioavailability of FA, and induces acute endothelium-dependent vasodilation.\ud \ud Clinical trial registry: No\ud NCT03946293.\ud \ud Website\ud www.clinicaltrials.gov. |
| وصف الملف: | application/pdf; application/msword; application/vnd.openxmlformats-officedocument.wordprocessingml.document |
| تدمد: | 1532-1983 0261-5614 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::040fc06e9547fa5de475a02e7ea50712Test https://pubmed.ncbi.nlm.nih.gov/33077275Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....040fc06e9547fa5de475a02e7ea50712 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15321983 02615614 |
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