Wheat grain is milled to produce flour, and leftovers of the process are wheat germ and wheat bran. Bran contains the toughest parts of the seed, with high fibre content, around 45 % (Fardet, 2010). Because of this, wheat bran is hard to digest, even for animals (Leo et al. 2012). Within the Wheatbiome project, researchers are looking for new and innovative ways to transform wheat bran into a healthier, more nutritious ingredient for animal feed.
Fermentation boosts wheat bran nutrition
A promising solution is fermentation. This is a process in which molecules microorganisms like bacteria or fungi break down molecules. It is a well-known method to improve and change foods. For example, bread and soy sauce are wheat-based fermented foods.
When microbes ferment wheat bran, fibre softens, and nutrients are released. Fermentation also reduces antinutritional molecules present in bran. Nutritional value increases, making what was before a byproduct into a good choice for animal feed. There are environmental and economic benefits to unlocking the nutritional value of wheat bran through fermentation. First, the loss of waste. And second, the creation of a more valuable product.
From farm to lab
Now, the researchers in the Wheatbiome project have created a lab-scale fermentation protocol for wheat bran. They used food-safe lactic acid bacteria. Then, they optimized the fermentation conditions, such as bran-to-water ratio, fermentation time, and temperature. The operations were successful, with fermented wheat bran produced with easy-to-replicate conditions in the industry, which can help feed animals.
The next step will be to test the nutritional performance of this new feed in real-life animal applications.
European perspective and conclusions
Transforming wheat bran into high-quality feed is in line with EU goals on waste reduction, circular bioeconomy, and sustainable agriculture. Instead of being discarded or downcycled, this byproduct can become part of a smarter, more efficient food system. The relevance of these processes comes from several points.
- Valorisation of wheat milling byproducts that would otherwise go underused.
- Application of natural fermentation techniques to enhance feed quality
- Support the EU goals on circular bioeconomy and sustainable agriculture
- Target to real-world application in animal nutrition, with poultry as a first step.
By turning an overlooked byproduct into a useful feed solution, the Wheatbiome project is helping to shape a future where sustainability, innovation, and nutrition go hand in hand.
References
- Fardet. A., 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutr. Res. Rev. 23(1), 65-134. https://doi.org/10.1017/S0954422410000041
- Leo. S., Frankie. P., Kathryn. O., Jenny. W., 2012. Wheat bran: its composiciton and benefits to health, a European perspective. Int. J. Food. Sci. Nutr. 8, 1001-1013. https://doi.org/10.3109/09637486.2012.687366
- Deroover. L., Tie. Y., Verspreet. J., Courtin. C.M., Verbeke. K., 2020. Modifying wheat bran to improve its health benefits. Crit. Rev. Food. Sci. Nutr. 60, 1104-1122. https://doi.org/10.1080/10408398.2018.1558394
- Fan. L., Ma. Sen., Li. Li., Huang. Jihong., 2024. Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review. Int. J. Biol. Macromol. 275, 133529. https://doi.org/10.1016/j.ijbiomac.2024.133529
- Lu. X., Jing. Y., Li. Y.,Zhang. N., Cao. Y., et al., 2022. Eurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran. LWT. 158. https://doi.org/10.1016/j.lwt.2022.113088
- Zhang. J., Liu. M., Zhao. Y., Zhu. Y., Bai. J., Fan., et al. 2022. Recent developments in fermented cereals on nutritional constituents and potential health benefits. Foods. 11, 2243. https://doi.org/10.3390/foods11152243
