Effect of solid-state fermentation on the release and antioxidant activity of soluble polyphenols from wheat bran.

Authors

Xiaomin Tian, Yuqiu Guo, Linlin Sun, Lirong Chen, Kaichang Liu, Kuijie Gong

Published in

Food chemistry: X. Volume 38. Pages 104306. Epub Aug 11, 2026.

Abstract

Using wheat bran as substrate, four solid-state fermentation methods were compared for soluble polyphenol release. The effect of Bio-enzymatic synergy (BES) is the most significant, producing 4.85 mg GAE/g of total phenolic substances, which is 45.77% higher than the control group (CK). LC-MS analysis revealed that ferulamide and 2,4,6-trihydroxybenzoic acid predominated in positive ion mode, while salicylic acid dominated in negative mode. Notably, salicylic acid was found almost exclusively in ester-bound and glycoside-bound fractions (>88%), indicating its release requires cleavage of covalent linkages to cell wall components. The release of salicylic acid results from the synergistic action of Bio-enzymatic synergy and alkaline hydrolysis. Both in vitro and in vivo assays confirmed that BES-released polyphenols enhanced antioxidant activity, reducing ROS and MDA levels while increasing GSH-Px activity and extending C. elegans lifespan. These findings provide a mechanistic basis for developing targeted fermentation-enzymatic processes to produce functional wheat bran extracts.

PMID:
42668496
Bibliographic data and abstract were imported from PubMed on 30 Aug 2026.

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