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Brewers’ spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

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dc.contributor.author McCarthy, Aoife L.
dc.contributor.author O'Callaghan, Yvonne C.
dc.contributor.author Piggott, Charles O.
dc.contributor.author Fitzgerald, Richard J.
dc.contributor.author O'Brien, Nora M.
dc.date.accessioned 2013-03-27T15:20:46Z
dc.date.available 2013-03-27T15:20:46Z
dc.date.issued 2013
dc.identifier.uri http://hdl.handle.net/10344/2998
dc.description peer-reviewed en_US
dc.description.abstract Brewers’ spent grain (BSG) is a low-value co-product of the brewing industry produced in large quantities annually. This paper reviews the existing evidence regarding the phenolic component of BSG, focusing on composition, extraction and biofunctions such as antioxidant, anti-atherogenic, anti-inflammatory and anti-carcinogenic activities. Furthermore, the incorporation of BSG in foodstuffs will be discussed, including the use of BSG as an animal feed supplement and the potential of BSG to be incorporated into foods for human consumption. BSG contains hydroxycinnamic acids including ferulic acid, p-coumaric acid and caffeic acid; which have shown bioactivity in the pure form (antioxidant, anti-inflammatory, antiatherogenic and anti-cancer). Phenolic extracts from BSG have also shown antioxidant potential, by protecting against oxidant-induced DNA damage, possibly by Fe chelation. Studies show that BSG has many benefits when used as a supplement in animal feed, such as increasing milk yield, milkfat content and in providing essential dietary amino acids. The incorporation of BSG in human foods such as cookies and ready-to-eat snacks has resulted in increased protein and fibre contents of the products, where the changes in organoleptic properties are controllable. It can be concluded that the phenolic component of BSG has potential bioactive effects, which are worth pursuing given that the inclusion of BSG into human foodstuffs is viable and beneficial. en_US
dc.language.iso eng en_US
dc.publisher Cambridge University Press en_US
dc.relation.ispartofseries Proceedings of the Nutrition Society;72(1), pp. 117-25
dc.relation.uri http://dx.doi.org/10.1017/S0029665112002820
dc.rights Copyright © The Authors 2012 en_US
dc.subject brewers' spent grain en_US
dc.subject phenolic acids en_US
dc.subject animal nutrition en_US
dc.subject functional foods en_US
dc.subject bioactivity en_US
dc.title Brewers’ spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review en_US
dc.type info:eu-repo/semantics/conferenceObject en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.contributor.sponsor Department of Agriculture, Food and the Marine en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 1433793


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