Koji Shimoke*
The current focus of research is on improving the bioaccessibility of functional components bound to cereal bran cell walls. Phenolic acids, biopeptides, dietary fibre and novel carbohydrates are the main bioactive components in cereal bran that have significant biological activities. Their bioaccessibility is limited due to the bound form in which these bioactive compounds exist in the bran matrix. The purpose of this paper is to thoroughly examine the functionality of an integrated technology that consists of bran substrate pretreatment techniques followed by fermentation bioprocesses to improve the bioaccessibility and bioavailability of the functional components. The integration of specific physical, chemical and biological pretreatments with fermentation strategies applied to previously-pretreated cereal bran substrate provides a theoretical foundation for the high-value utilisation of cereal bran and the development of related products.
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