Pigmented wheat whole breads: in vitro phenolic bioaccessibility and colorectal cancer-targeted effects
Ozkan K. Geyik Ö.G. Shamanin V.P. Sagdic O. Pоtоtskaya I.V. Kutlu E. Gordeeva E.I. Morgounov A. Koksel H.
January 2026Springer Science and Business Media Deutschland GmbH
European Food Research and Technology
2026#252Issue 1
Pigmented wheat varieties, naturally containing phenolic compounds and anthocyanins, have gained attention as potential functional foods. This study aimed to assess the in vitro bioaccessibility of individual phenolics and antioxidant capacities (ABTS, DPPH, and FRAP assays) in whole wheat breads prepared from red, purple, blue, and black wheats, and to compare their anticancer effects against HCT-15 colorectal cancer cells. Whole wheat breads were formulated using four distinct pigmented wheats. An in vitro gastrointestinal digestion model was applied to simulate human digestion, followed by fractionation into serum-accessible (IN) and colon-available (OUT) fractions. Total phenolic content (TPC) and antioxidant capacities were quantified, and the extracts’ cytotoxic effects were assessed using HCT-15 cell viability assays. Digestion significantly altered phenolic profiles and antioxidant capacities, with bound phenolics demonstrating enhanced resistance to digestive conditions. After digestion, polyphenols and antioxidant capacity decreased, but they remained potentially bioaccessible. Notably, extracts from purple and blue wheat breads exhibited significantly greater cell viability-reducing activity against HCT-15 cells compared to red or black wheat extracts, suggesting a higher release and bioactivity of phenolics in these varieties. The superior inhibitory potency of purple and blue wheat breads highlights their potential as functional ingredients for the development of nutritionally enhanced wheat-based products, offering promising avenues for colorectal cancer prevention strategies.
Antioxidant capacity , Bioaccessibility , Cell viability , Colorectal cancer , Phenolics , Pigmented wheat
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Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul, 34010, Turkey
Department of Medical Biology, Faculty of Medicine, Istinye University, İstanbul, Turkey
Omsk State Agrarian University, 1 Institutskaya рl., Omsk, Russian Federation
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, İstanbul, Turkey
Department of Functional Genetics of Cereals, Institute of Cytology and Genetics SB RAS, Prospect Akademika Lavrent’yeva, 10, Novosibirsk, 630090, Russian Federation
Department of Biodiversity and Bioresources, Al Farabi Kazakh National University, Almaty, 050000, Kazakhstan
Department of Nutrition and Dietetics
Department of Medical Biology
Omsk State Agrarian University
Department of Food Engineering
Department of Functional Genetics of Cereals
Department of Biodiversity and Bioresources
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