Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.

中文翻译：

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最佳条件下的酶选择和水解提高了麦麸的苯酚溶解度，抗氧化和抗炎活性

在可持续性和循环经济的框架内，将小麦麸皮（WB）增值成新的高价值产品引起了人们的极大兴趣。在本研究中，我们采用了多步骤方法从WB中提取营养保健品化合物（酚酸），并通过使用顺序水热和酶促水解改善了其抗氧化和抗炎特性。筛选了十三种比活性不同的商品糖苷酶，并比较了释放单糖，阿魏酸和二阿魏酸的水解效率。由于Ultraflo XL具有更高的WB增溶性，单糖和酚酸收率，因此被选为所需的酶处理剂。建立了Ultraflo XL更好的水解性能与其特定活性之间的关系。为了确定Ultraflo XL处理的最佳条件，我们在15个实验中测试了不同的因素（溶剂pH，孵育温度和时间）。包括中央复合设计，模型适应度，回归系数，方差分析，3D响应曲线和合意性在内的多成分分析（MCA）用于优化处理。还证实了高压釜处理对酚类化合物释放的有益作用。MCA的结果显示出加工因子的线性，二次和交互作用，尽管溶剂pH是主要决定因素，但影响酚的酶促提取和水解产物的生物活性。与对照WB相比，在最佳条件下（47°C，pH = 4.4和20.8 h），WB水解产物显示出4.2、1.5、2，分别是阿魏酸（FA）含量的3倍和清除氧自由基，螯合过渡金属和抑制巨噬细胞单核细胞趋化蛋白1分泌的能力。这些方法可以利用WB的营养潜力，用于WB的可持续利用。