Title : Exploring the cereal by-product cell wall against different chronic Diseases
Abstract:
The present research was carried out to characterize the different cereal brans i.e. wheat, barley, maize and oat, for their nutritional, biochemical profile, isolation of cell walls, utilization of cell wall in different food products and effect of cell wall against different chronic diseases. Methodology of the study were comprised of different phases. In phase I, cell walls were isolated from cereal bran and were analyzed for chemical composition, mineral profile, monosaccharides, total beta glucan, different phenolic acids and dietary fiber content through their respective methods. In phase II, effect of cell wall on rheological properties of wheat flour were probed. In final phase, the effect of cereal by product cell wall against hypercholesterolemia and hyperglycemia were assessed. At the end, data obtained from each parameter were subjected for appropriate statistical design to determine the level of significance. Results regarding nutritional composition of cereal brans exhibited that barley bran was highly nutritious followed by wheat, oat and maize. In phase II, isolation and characterization of cereal cell walls was done. Cell walls in wheat, barley, maize and oat bran were 5.29-5.69, 8.42-8.90, 3.78-4.09 and 4.22-4.58 g/100g, respectively. Furthermore, the results of sugar contents of cereal bran cell walls showed that cell wall of barley bran was rich in beta-glucan (38.41-39.83 g/100g) whereas, cell wall of wheat bran had higher arabinose (33.59-33.93 %) and xylose (45.54-49.62 %) content. In 3rd phase, addition of cereal bran cell walls significantly improved rheological properties of wheat flour. Higher increase in water absorption capacity (71.55 ± 0.30%), dough stability (8.80 ± 0.09 min), peak height (74.11 ± 0.31 BU), and mixing tolerance index (74.54 ± 0.30%) of dough was observed with the addition of barley cell wall followed by wheat and maize bran cell walls at 2%. In final phase, barley bran cell wall significantly decreased the circulating lipids (i.e. total cholesterol, low-density lipoprotein and triglyceride), increased high-density lipoprotein levels and decreased glycemic index of diabetic patients followed by wheat, oat and maize bran cell walls. Conclusively, cereal bran cell walls were found effective against hypercholesterolemia and hyperglycemia.
Key Words: Cereal, Bran, Cell wall, Hyperglycemia, Hypercholesterolemia
