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

Turner, A. L., Michaelson, L. V., Shewry, P. R., Lovegrove, A. and Spencer, J. P. E. ORCID: https://orcid.org/0000-0003-2931-7274 (2021) 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. Clinical Nutrition, 40 (3). pp. 788-795. ISSN 0261-5614 doi: 10.1016/j.clnu.2020.07.026

Abstract/Summary

Background & aims 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. Methods 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. Results 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). Conclusion 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. Clinical trial registry: No NCT03946293. Website www.clinicaltrials.gov.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/93683
Identification Number/DOI	10.1016/j.clnu.2020.07.026
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Elsevier
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