Chemical characterization and biological evaluation of phytochemicals released in grain digesta

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Grains comprise the major staple foods consumed worldwide. Of importance to human health is the fact that they serve as vital sources of micronutrients and (non-nutrient) phytochemicals. The latter including phenolic compounds and carotenoids are in coexistence with micronutrients and dietary fibre constituents of the grain. Understanding the composition and distribution of antioxidant and anti-inflammatory phytochemical components in different grain tissues including the aleurone is critically important in the selection of whole grains and grain fractions for use in the diet and as ingredients in food product development. The eventual transformation from raw, whole grains to processed food products disrupts the kernel structure with concomitant physical and chemical changes in the phytochemical molecules. The novelty of the proposed research lies in the documentation of the physicochemical changes that micronutrients and phytochemicals (MAPs) undergo and the extent to which the resultant molecular structures are responsible for the health benefits attributed to the consumption of whole grain food products and their derivatives. The novelty of the scientific approach is threefold and derives from: 1) identification of new compounds from whole grain and grain products with enhanced antioxidant and anti-inflammatory effects; 2) documentation of bioaccessibility and apparent bioavailability of MAPs from whole grain and grain products; and 3) new scientific knowledge on structure and function of grain phytochemicals towards oxidative stress and inflammation using cell culture and simulated digestion models will be discovered. The significance of this research relates to a longstanding need to understand the precise roles of phytochemicals in whole grain and grain products, particularly those originating from staple grain crops, for future applications as functional food ingredients. Grain MAPs with antioxidant and anti-inflammatory effects can be altered through fractionation and processing techniques for enhanced levels and good stability of the phytochemical molecules in the final product. By contributing to our understanding of the fundamental biochemistry of grain phytochemicals, and their mechanisms of antioxidant and anti-inflammatory action, this research will provide fundamental knowledge to combat metabolic disorders. The research will also lead to more value-added production by and growth of the food industry in Canada through enhancement of antioxidant and ant-inflammatory phytochemicals in processed grain products. The research will contribute to training of highly qualified personnel (HQP) in the area of food science and nutrition. HQP will gain knowledge in the general analytical chemistry of foods, identification of molecular structures using advanced instrumentation and biological assays using cell culture and simulated digestion models.