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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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PhD Sonia Boudaoud

Wheat bran: a sustainable source of free and hydrolyzable ferulic acid
Sonia 2

A major co-product of the milling industry, wheat bran is the outer wrap of the grain. It is produced every year in considerable quantities and is mainly intended for animal feed.
However, given its composition (protein 14% - 26%, lipids 3% - 4%, lignin 3% - 10%, minerals 5% - 7%, phenolic acids 0.4% - 0.8%, ...) and its availability it could perfectly be used for human nutrition. Several studies have shown the beneficial effect of wheat bran consumption on human health, in particular by reducing the risk of obesity, cardiovascular diseases, diabetes and others.
Ferulic acid (FA) (cis and trans) and its derivatives represent about 95% of the phenolic acids present in wheat bran.
AF is a very popular hydroxycinnamic acid in food, pharmaceutical and cosmetic applications thanks to its antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic properties; but also thanks to its ability to transform into aromatic derivatives such as vanillin or 4-vinyl guaiacol. This transformation can occur, among other things, in the presence of bacteria (Escherichia coli, Lactobacillus plantarum ...) or yeast (Saccharomyces cerevisiae, Dekkera, Brettanomyces ...). As a result, the incorporation of wheat bran in cereal products will lead to the improvement of their nutritional and organoleptic qualities.
The main objective of this thesis project is to study the behavior of FA in a synthetic sourdough medium in the presence of yeasts and lactic acid bacteria alone and in co-culture (never tested until now), via a fermentation process. This implies the study of its effect on the growth and the fermentative power of these microorganisms, and also of its transformation into aromatic compounds. But before, a preliminary study was conducted to identify the factors responsible for the enrichment of wheat bran in FA. For this, we studied the influence of the variety and the species of wheat, as well as that of the terroir on the content of FA in the wheat bran.

  • Period : 09/10/2017 - 30/09/2020
  • Supervisor : Chahinez Aouf (INRA Montpellier, UMR SPO)
  • Co-supervisor : Delphine Sicard (INRA Montpellier, UMR SPO)
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