| Título: | In vitro digestibility and bioaccessibility of nutrients and non-nutrients composing extruded brewers’ spent grain |
| Autores: | GUTIÉRREZ BARRUTIA, MARÍA BELÉN, Autor ; COZZANO, SONIA , Autor ; ARCIA, PATRICIA, Autor ; MARÍA DOLORES DEL CASTILLO, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2022 |
| ISBN/ISSN/DL: | 69576 |
| Dimensiones: | 25 p. |
| Nota general: | En: Nutrients, 2022, 14, 3480. DOI: https://doi.org/10.3390/nu14173480 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digested in vitro simulating human oral-gastrointestinal digestion and colonic fermentation. The duodenal bioaccessibility of glucose, amino acids and phenolic compounds was analyzed. The fermentability of the dietary fiber was assessed by analysis of short-chain fatty acids. Additionally, assessment of the bioaccessibility of phenolic compounds after colonic fermentation was undertaken. The antioxidant, anti-inflammatory and antidiabetic properties of the bioaccessible compounds were studied. Extrusion caused no change in the digestibility of gluten and glucose bioaccessibility (p > 0.05). Moreover, the bioaccessibility of amino acids and phenolic compounds significantly increased (p 0.05). In conclusion, extrusion positively affected the nutritional value and health-promoting properties of BSG. |
| dc.description.sponsorship : | Agencia Nacional de Investigación e Innovación |
| dc.identifier.anii : | POS_EXT_2018_1_154447 |
| Creative Commons : | CC BY |
| En línea: | https://www.mdpi.com/2072-6643/14/17/3480 |
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