In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain

• Published in: Nutrients Vol. 14; no. 17; p. 3480
• Main Authors: Gutierrez-Barrutia, Maria Belen, Cozzano, Sonia, Arcia, Patricia, Del Castillo, Maria Dolores
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 24.08.2022; MDPI
• Subjects: Amino acids; Amino Acids - analysis; anti-inflammatory; Anti-inflammatory agents; Antidiabetics; antioxidant; Antioxidants - analysis; bioaccessibility; Bioactive compounds; Bioavailability; Breweries; brewers’ spent grain; Brewing industry; Carbohydrates; Dextrose; Diabetes mellitus; Dietary fiber; Digestibility; Edible Grain - chemistry; Enzymes; Extrusion; Fatty acids; Fatty Acids, Volatile - analysis; Fermentation; Food; Glucose; Glucose - analysis; Gluten; Grain; Health promotion; Humans; Hypoglycemic Agents; Inflammation; Laboratories; Nutrients; Nutrition; Nutritive value; Phenols; Phenols - analysis; Polyphenols; Proteins; Reagents; Spain; St Louis Missouri; United States > US; Germany; antioxidant; amino acids; brewers’ spent grain; extrusion; anti-inflammatory; bioactive compounds; glucose transporters; short-chain fatty acids; bioaccessibility; diabetes
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14173480

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-gastro-intestinal 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) due to extrusion. However, higher short-chain fatty acid content was formed in colonic fermentation of BSG (p < 0.05) compared to EBSG. The latter inhibited intracellular ROS formation in IEC-6 cells and showed anti-inflammatory properties in RAW264.7 cells. With respect to antidiabetic properties, glucose absorption was lower, and the inhibition of carbohydrases higher (p < 0.05), in the presence of EBSG compared to BSG. The effects of EBSG and BSG digests on glucose transporters were not significantly different (p > 0.05). In conclusion, extrusion positively affected the nutritional value and health-promoting properties of BSG.