Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat Bran
Journal article, 2015

Benzoxazinoids are plant secondary metabolites found in whole grain cereal foods including bread. They are bioavailable and metabolized in humans, and therefore their potential bioactivity is of interest. However, effects of food processing on their content and structure are not yet studied. This study reports effects of bioprocessing on wheat bran benzoxazinoid content. Benzoxazinoid glycosides were completely degraded during fermentation, whereas metabolites of benzoxazinoid aglycones were formed. Fermentation conditions did not affect the conversion process, as both yeast and yeast/lactic acid bacteria mediated fermentations had generally similar impacts. Likewise, enzymatic treatment of the bioprocess samples did not affect the conversion, suggesting that these compounds most likely are freely bioavailable from the grain matrix and not linked to the cell wall polymers. Additionally, the results show that benzoxazinoids undergo structural conversion during the fermentation process, resulting in several unknown compounds that contribute to the phytochemical intake and necessitate further analysis.


mass spectrometry




Otto Savolainen

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

J. Pekkinen

University of Eastern Finland

K. Katina

Technical Research Centre of Finland (VTT)

K. Poutanen

Technical Research Centre of Finland (VTT)

University of Eastern Finland

K. Hanhineva

University of Eastern Finland

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 63 25 5943-5949

Subject Categories

Food Engineering

Organic Chemistry



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5/4/2018 1