Increasing Ferulic Acid Bioavailability in Bran

NCT00777543 | Completed

• 2 other identifiers: 08-3-079NL26116.068.08
• Study Type: interventional
• Target: 8
• Locations: 1 country
• Sites: 1

Brief Summary

The aim of the present study is to investigate the effect of pretreatment of bran on improving the bioavailability of ferulic acid in wholegrain breads containing bran. As secondary endpoints we will investigate the changes in plasmatic antioxidant capacity, anti-inflammatory effects, colonic metabolites from ferulic acid and short chain fatty acids (SCFA).

Conditions

Healthy Males

Keywords

Bioavailability; Ferulic acid; Phenolic compounds; Colonic metabolites; Immunomodulatory effects; No disease

Outcome Measures

Primary Outcomes (1)

• Ferulic acid is measured in plasma to determine maximal concentration (Cmax), time-point of Cmax (tmax) and area under the curve (AUC). Ferulic acid is also measured in 24-hour urine sample to determine its excretion.

  24 h

Secondary Outcomes (1)

• Colonic metabolites derived from ferulic acid, short chain fatty acids and antioxidant capacity are measured in plasma to determine their relation with the plasma levels of ferulic acid. Cytokines will be measured in ex vivo LPS stimulated blood.

  24 h

Study Arms (2)

Control

OTHER

The control is the wholegrain bread enriched with bran that has not been pretreated.

Other: ferulic acid; Dietary Supplement: wholegrain bread

Treated bran bread

EXPERIMENTAL

This is a wholegrain bread enriched with bran that has been pretreated with food-grade enzymes and yeast fermentation

Other: ferulic acid; Dietary Supplement: Treated bran bread

Interventions

ferulic acid OTHER

Ferulic acid is naturally contained in wholegrain bread. Bran is the main source of ferulic acid while is low in white flour. Ferulic acid is mainly covalently bound to fiber and low bioaccessible. The bran is pretreated to increase the bioavailability of ferulic acid by increasing the free ferulic acid released from the food matrix.

Also known as: Wholegrain bread, Bran, 4-hydroxy-3-methoxycinnamic acid

Control; Treated bran bread

Treated bran bread DIETARY_SUPPLEMENT

This is a wholegrain bread enriched with bran that has been pretreated with food-grade enzymes and yeast fermentation

Treated bran bread

wholegrain bread DIETARY_SUPPLEMENT

The control is the wholegrain bread enriched with bran that has not been pretreated

Control

Eligibility Criteria

• Age: 18 Years+
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Healthy males
• Age \> 18
• \< BMI \< 30

You may not qualify if:

• Use of any medication
• Smoking
• Consumption of 3 or more glasses of alcoholic drinks per day
• Donation of more than 500 ml blood (\<6 months prior to the start of the study)
• Vegetarian lifestyle (because the standardised meal contains meat)
• Allergic reaction to some component in cereals e.g. celiac subjects

Sponsors & Collaborators

• Maastricht University Medical Center: lead

Study Sites (1)

University of Maastricht

Maastricht, 6200 MD, Netherlands

Location

MeSH Terms

Interventions

ferulic acid

Study Officials

• Aalt Bast, Professor

  Universit of Maastricht

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: October 16, 2008
• First Posted: October 22, 2008
• Study Start: November 1, 2008
• Primary Completion: November 1, 2009
• Study Completion: December 1, 2009
• Last Updated: August 9, 2018

Record last verified: 2009-11

Locations

NL (1)