A possible role of the dietary fibre product, wheat bran, as a nitrite scavenger

doi:10.1016/0278-6915(88)90024-5

Food and Chemical Toxicology

Volume 26, Issue 10, 1988, Pages 841-845

https://doi.org/10.1016/0278-6915(88)90024-5 Get rights and content

Abstract

We found that wheat bran acted as a nitrite scavenger under conditions similar to those that exist in the stomach. Wheat flour and cellulose did not act as nitrite scavengers. Wheat bran, at a concentration equivalent to that in the stomach after ingestion of about two pieces of whole-wheat bread, reduces the nitrite concentration from 20 μm to about 10 μm in 60 min at pH 3.5 and 37°C. At pH 2.5 and 1.5, most of the nitrite had disappeared in 10 min. At pH ⩽ 2.5 the nitrite scavenging effect of bran was as efficient as that of ascorbic acid. Ferulic acid, a component of bran, reacted rapidly with 20 μm-nitrite both at pH 3.5 and 1.5, whereas phenolic lignin model compounds only reacted at pH 1.5.

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Cited by (78)

Comparison of dietary fibers obtained from seven Indian cereal grains
2021, Journal of Cereal Science
Citation Excerpt :
Studies by Zhu et al. (2018); Dong et al. (2020) and Jiang et al. (2020) also reported that NIAC of DF from different sources was higher at pH 2.0 than pH 7.0 and the NIAC increased as the absorption time increased. Moller et al. (1988) observed that under the environment equivalent to that exist in the abdomen, the wheat bran served as the nitrite ion scavenger and this scavenging effect of nitrite ion was attributed to the availability of various phenolic acids like ferulic and coumaric acid. The results from the present study revealed that DF exhibiting higher NIAC would be an effective nitrite scavenger and they can be potentially utilized as a functional food ingredient in inhibiting the growth of gastric cancer (Dong et al., 2020).
Dietary fibers (DF) from seven Indian cereal grains were extracted and characterized for their functionality and results revealed that the highest DF yield was from barley while rice gives the lowest yield. Insoluble DF ranges between 2.25 and 11.35 g/100 g, while soluble DF ranges from 0.63 to 4.13 g/100 g. The water absorption capacity, oil absorption capacity, swelling power of DF ranged from 2.71 to 3.72%, 3.28–4.57%, and 1.24–3.37%, respectively. Antioxidant activity, reducing power, total phenolic content, and metal chelating activity of DF extracted from different cereals ranges from 20.8 to 77.7%, 1853.7–5377.3 μg AAE/g, 2114.6–4728.5 μg GAE/g and 31.7–94.6% respectively, among which millet DF showed the highest antioxidant properties while rice exhibits the lowest antioxidant potential. All DF exhibits higher cholesterol-binding capacity at pH 7.0, however, in turn, the nitrite ion adsorption capacity was highest at pH 2.0. DF showed shear-thinning behavior as characterized by the Power-law model and wheat exhibited the highest apparent viscosity whereas millet had the lowest. DF exhibited flakes of irregular shape and size having spongy and porous appearance with almost no spherical starch granules and contain minute protein particles, along with the presence of O-H, C-H, C=O, C-O-H, and C-O-C groups at absorption bands at 1013-1237 cm⁻¹, 1237-1535 cm⁻¹, 1625-1647 cm⁻¹and 3272-3280 cm⁻¹ wave-numbers.
Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats
2020, Food Chemistry
Intake of red and processed meat has been suspected to increase colorectal cancer risk potentially via endogenous formation of carcinogenic N-nitroso compounds or increased lipid and protein oxidation. Here we investigated the effect of inulin fortification of a pork sausage on these parameters. For four weeks, healthy Sprague-Dawley rats (n = 30) were fed one of three diets: inulin-fortified pork sausage, control pork sausage or a standard chow diet. Fecal content of apparent total N-nitroso compounds (ATNC), nitrosothiols and nitrosyl iron compounds (FeNO) were analyzed in addition to liver metabolism and oxidation products formed in liver, plasma and diets. Intriguingly, inulin fortification reduced fecal ATNC (p = 0.03) and FeNO (p = 0.04) concentrations. The study revealed that inulin fortification of processed meat could be a strategy to reduce nitroso compounds formed endogenously after consumption.
Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
2019, Food Chemistry
Citation Excerpt :
Through modification, the NIAC of E-IDF and U-IDF was significantly improved (p < 0.05), but the NIAC of C-IDF was decreased. The NIAC of DF is mainly associated with ferulic acid (Møller, Dahl, & Bøckman, 1988). The process of alkalization of carboxymethylated modification might have resulted into the loss of most of ferulic acid.
To improve the industrial application of wheat bran insoluble dietary fiber (W-IDF), three modification methods (carboxymethylation, complex enzymatic hydrolysis, and ultrafine comminution) were compared on the basis of structural, physicochemical, functional, and antioxidant properties of W-IDF. FT-IR, DSC and SEM analysis showed that modifications contributed to alteration in morphology and arrangement of chemical bonds in W-IDF. Carboxymethylation effectively improved the water retention (WRC), water swelling (WSC), and glucose adsorption capacities (GAC); complex enzymatic hydrolysis greatly improved the oil retention (ORC), GAC, and nitrite ion adsorption capacities (NIAC). Although ultrafine comminution reduced the WRC and ORC, while positively influenced the GAC and NIAC. Moreover, total phenol content, total antioxidant capacity, DPPH radical scavenging capacity, Fe²⁺ chelating capacity and total reducing power were improved in modified W-IDF. Our results confirmed that carboxymethylation can improve the nutritive quality and sensory properties of W-IDF (nutritive ingredient) in food products.
Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
2019, Food Chemistry
Millet bran was fermented with Bacillus natto and the changes of structural, physicochemical and functional properties of its dietary fiber were investigated. Results showed that B. natto fermentation enhanced soluble DF content from 2.3% to 13.2%, and soluble DF/insoluble DF ratio from 3.1% to 19.9%. SEM and FTIR assay indicated that fermentation led to the degradation of cellulose and hemicellulose, thereby forming more porous and loose structure and polysaccharides. The binding capacities such as water and oil holding capacity, swelling capacity as well as cholesterol, bile salts, nitrite ion and glucose adsorption capacity were improved, while cation exchange capacity was not significantly changed. The total phenolic content and DPPH free radical scavenging capacity increased significantly. Overall, fermentation of millet bran by B. natto improved the structural and functional properties of its DF, which could be applied as a functional ingredient in food products.
Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran
2018, Journal of Cereal Science
Citation Excerpt :
Results showed that FMBDF had stronger nitrite ion adsorption capacity in pH 2.0 (3 μg/g) than pH 7.0, and was lower than that of wheat bran IDF. Møller et al. (1998) found that wheat bran acted as a nitrite ion scavenger under conditions similar to those that exist in the stomach and the nitrite ion scavenging effect of wheat bran was due to the presence of some phenolic acids such as ferulic acid. Additionally, with time increasing, nitrite ion scavenging capacity of FMBDF was increased gradually and saturated in 6 h.
Agricultural byproduct-foxtail millet (Setaria italic) bran was explored to extract dietary fiber by enzymatic methods and the physicochemical and functional properties of foxtail millet bran dietary fiber (FMBDF) were investigated. Results revealed that foxtail millet bran was a good source for dietary fiber production. The studies of physicochemical and functional properties showed that the water holding capacity and swelling power of FMBDF were 3.24 g/g and 2.06 ml/g, respectively. Meanwhile, FMBDF exhibited good adsorption capacities to lipophilic substances such as lard (3.34 g/g), peanut oil (2.32 g/g) and cholesterol (5.19 mg/g). Its bile salts adsorption capacity (143.03 μmol/g for sodium cholate and 76.65 μmol/g for sodium taurocholate) indirectly reflected its cholesterol-lowering effect. The chemical composition and microstructure studies of FMBDF demonstrated that these had a lot to do with its functional properties. The results indicate that FMBDF has a great potential to be used as functional ingredient in food products.
Dietary approaches to stop hypertension (DASH)-style diet in association with gastroesophageal reflux disease in adolescents
2023, BMC Public Health

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Food and Chemical Toxicology

Abstract

References (35)

Chemical properties of milled wood lignin of grasses

Phytochemistry

Diferulic acid as a possible crosslink in hemicelluloses from wheat germ

Phytochemistry

Formation of N-nitroso compounds: chemistry, kinetics and in vivo occurrence

Toxic. appl., Pharmac.

The interaction of carcinogens and co-carcinogens with lignin and other components of dietary fiber

Prophylactic effect of dietary fibre in duodenal ulcer disease

Lancet

The chemistry, morphology and analysis of dietary fiber components

Catalysis and inhibition of N-nitrosation reactions

Plant phenolics in food

Halogenation and nitration

Organotrope Carcinogene Wirkungen bei 65 verschiedenen N-Nitroso-Verbindungen an BD-Ratten

Z. Krebsforsch.

Gastric cancer, diet and nitrate exposure

Br. med. J.

Mutagen formation after the addition of nitrite to normal human gastric juice

Carcinogenesis

Alimentary factors in the epidemiology of gastric cancer

Cancer, N.Y.

Metabolism of phenolic compounds in plants depending on the form and amount of applied nitrogen

Landwirtsch Forsch.

Occurrence, formation and precursors of N-nitroso compounds in Japanese diet

The degradation of lignin with nitrous acid

Diet, nutrition and cancer

Cited by (78)

Comparison of dietary fibers obtained from seven Indian cereal grains

Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution

Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto

Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran

Dietary approaches to stop hypertension (DASH)-style diet in association with gastroesophageal reflux disease in adolescents