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Sourdough fermentation represents an interesting treatment in order to enhance nutritional properties of grain milling by-products, such as wheat bran; Intervention study in humans will be conducted to verify the functional properties of fermented bran; Wheat bran sourdough proved a good source of several interesting microbial strains with potential for future applications

Objective: This study aims to increase the amount of wheat bran's bioactive compounds through a sourdough-like fermentation process, in order to use the fermented bran as a potential functional ingredient. In particular, the solubilization of arabinoxylans, the main non-starch polysaccharides of bran, deserve particular attention because of (the positive influence on glucose metabolism) and the prebiotic potential of the resulting soluble arabinoxylan-oligosaccharides. Methods: The amounts of soluble fiber, water-extractable arabinoxylans were determined before and after bran fermentation. Bioprocessed bran was fermented in vitro with human faecal inoculum in order to test the modulation of the growth and/or the activity of some intestinal bacteria, by means of DAPI and FISH techniques and short chain fatty acid determination. Moreover, lactic acid bacteria strains isolated from the fermented bran were characterized by probiotic properties, such as acid and bile tolerance, anti-listeria activity and adhesion ability to Caco-2 cells, as well as exopolysaccharide production and safety. Results: Bran fermentation contribute to fiber (+22%) and arabinoxylans solubilization. Preliminary results suggest that fermented bran induces the in vitro production of butyrate, a protective agent against colon cancer. Moreover, Pediococcus pentosaceus CE65 seems to be a candidate for use as probiotic. Conclusions: The current study suggests that sourdough-like fermentation process is an efficient means for the nutritional enhancement of wheat bran and provide additional information for the future purpose to add fermented bran as a functional ingredient. Moreover, wheat bran sourdough proved a good source of interesting microbial strains with potential for future applications.

Purpose The relationship between 100% fruit juice (100%FJ) consumption and cardiovascular risk is object of debate: indeed, recently published investigations provided new but discrepant evidence on this important question and International dietary guidelines are not in agreement on recommendations about fruit juice consumption. Therefore, we performed a meta-analysis of the prospective studies and the randomised controlled trials (RCTs) that explored the relationship between 100%FJ intake, cardiovascular risk profile and risk of cardiovascular events. Methods We performed a systematic search of publications up to August 2019. Summary relative risks and exploration of linearity of the association were estimated for prospective studies and summary mean differences (MDs) calculated for RCTs. Results A total of 21 prospective studies and 35 RCTs met the inclusion criteria. Dose–response analysis detected a significant inverse association between low-moderate 100%FJ consumption and risk of stroke (up to 200 ml/day) or total CV events (up to 170 ml/day) compared with no consumption, with a non-linear relationship (p for non-linearity Conclusions The results of these analyses indicate that 100%FJ consumption is not associated with higher CV risk. A non-linear inverse dose–response relationship occurs between 100%FJ consumption and CV disease, in particular for risk of stroke, probably mediated by the decrease in blood pressure. Trial registration PROSPERO registration number (CRD42019135577).