Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-12-24 DOI:10.1016/j.cofs.2024.101268

Joncer Naibaho , Rizki Dwi Setiawan , Małgorzata Korzeniowska

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引用次数: 0

Abstract

Bioactive compounds from brewers’ spent grain (BSG) offer a high potential as a sustainable food and nutraceutical ingredient. Biological properties of those bioactive compounds strongly depend on the extraction methods applied. Protein from BSG has been well investigated for its mechanism of action in regulating systolic and diastolic blood pressure, inhibiting angiotensin-converting enzymes, as well as reducing triglyceride, cholesterol, and free fatty acids. Positively charged amino acids are aligned with anti-inflammatory action. Polyphenolic fractions maintain glucose metabolism enzymes, and several polyphenols are responsible for the prebiotic properties of BSG. Bioactivity of arabinoxylans depends on the ratio of arabinose and xylose and the presence of attached phenolic acids. Melanoidin, an antioxidant, is present in BSG as a result of the Maillard reaction. BSG contains minerals (calcium and ferric) and vitamin (B1) with considerably high bioaccessibility. More investigations are done towards simulation in the digestive system demonstrating its potential in the human digestive system. Toxicity assessment, as well as investigation on allergenic and antinutrient compounds, seems to be needed. Sustainable extraction techniques can be expected to enhance the bioactivity, bioavailability, and biosafety of bioactive compounds from BSG.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.