foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-2-204-212foodsyst-767Research ArticleСтатьиBiotechnology applications of wheat bran. ReviewБиотехнологическое применение пшеничных отрубей. Обзорhttps://orcid.org/0000-0002-3958-7326КурбановГ. Ф.KurbanovG. F.

Курбанов Габдулла Фаритович — лаборант-исследователь, лаборатория биотехнологий и биоинженерии

190000, Санкт-Петербург, Литейный пр., 55

Тел.: +7–937–164–45–66

Gabdulla F. Kurbanov, Research Assistant, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

Tel.: +7–937–164–45–66

tatanka.sn@gmail.comhttps://orcid.org/0000-0002-1037-5629ПричепаА. О.PrichepaA. O.

Причепа Артем Олегович — лаборант-исследователь, лаборатория биотехнологий и биоинженерии

190000, Санкт-Петербург, Литейный пр., 55

Тел.: +7–931–588–40–14

Artem O. Prichepa, Research Assistant, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

Тел.: +7–931–588–40–14

prichepa.a@yandex.ruhttps://orcid.org/0000-0003-0088-2704НепомнящийА. П.NepomnyashchyA. P.

Непомнящий Анатолий Павлович — младший научный сотрудник, лаборатория биотехнологий и биоинженерии

190000, Санкт-Петербург, Литейный пр., 55

Тел.:+7–929–116–25–29

Anatoliy P. Nepomnyashiy, Junior Researcher, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

Tel.: +7–929–116–25–29

nepomnyashiy.95@mail.ruhttps://orcid.org/0009-0002-0793-2719ИвановаЕ. Ю.IvanovaE. Yu.

Иванова Екатерина Юрьевна — лаборант-исследователь, лаборатория биотехнологий и биоинженерии

190000, Санкт-Петербург, Литейный пр., 55

Тел.: +7–905–999–07–15

Ekaterina Yг. Ivanova, Research Assistant, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

Tel.: +7–905–999–07–15

e_iva.nova@mail.ruhttps://orcid.org/0000-0002-4208-9299ШароваН. Ю.SharovaN. Yu.

Шарова Наталья Юрьевна — доктор технических наук, профессор РАН, заместитель директора по научной работе

190000, Санкт-Петербург, Литейный пр., 55

Тел.: +7–900–624–11–09

Natalya Yu. Sharova, Doctor of Technical Sciences, Professor of the Russian Academy of Sciences, Deputy Director for Research

55, Liteiny pr., 190000, St. Petersburg

Тел.: +7–900–624–11–09

n.sharova@fncps.ruВсероссийский научно-исследовательский институт пищевых добавокРоссияAll-Russia Research Institute for Food AdditivesRussian Federation20251807202582204212Copyright © Kurbanov G.F., Prichepa A.O., Nepomnyashchy A.P., Ivanova E.Y., Sharova N.Y., 20252025Курбанов Г.Ф., Причепа А.О., Непомнящий А.П., Иванова Е.Ю., Шарова Н.Ю.Kurbanov G.F., Prichepa A.O., Nepomnyashchy A.P., Ivanova E.Y., Sharova N.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/767

The review presents the results of information research on the application of wheat bran, a by-product of wheat grain processing. The relevance of this topic is due to the difficulties of rationally using large-scale waste and its disposal without increasing the load on the ecosystem.The chemical composition of wheat bran is characterised, including the carbohydrate composition and the content of non-starch carbohydrates and proteins; a qualitative analysis of the components is provided. Special attention is given to the use of wheat bran in industry and as a substrate for the biosynthesis of useful metabolites. Wheat bran has significant biotechnological properties and is a valuable raw material for the development of new products and technologies. The review provides a comparative analysis of methods for the destruction of wheat bran, highlighting their advantages and disadvantages. Microbial destruction by enzyme preparations and microorganisms is relevant due to the promise of obtaining metabolites in demand as microingredients for feed and food purposes. The use of wheat bran in the production of functional foods is known; in animal husbandry, they are used as a feed additive. In biotechnology, wheat bran can serve as a substrate for the growth of various microorganisms used in the production of biotechnological preparations and enzymes, such as beneficial bacteria — probiotics. In the field of ecology, microbial communities using wheat bran are able to effectively degrade organic pollutants. Thus, the use of wheat bran in biotechnology opens up new horizons for the development of sustainable technological processes and improvement of product quality. Their biotechnological destruction is of interest as a method of converting waste into secondary raw material.

В обзоре представлены результаты информационных исследований по направлению применения отхода переработки зерна пшеницы — пшеничных отрубей. Актуальность рассмотрения данной темы обусловлена трудностями рационального использования крупномасштабного отхода и его реализации без увеличения нагрузки на экосистему. Дана характеристика химического состава пшеничных отрубей, включая углеводный состав, содержание некрахмальных углеводов, белков, проведен качественный анализ компонентов; уделено отдельное внимание использованию пшеничных отрубей в промышленности и в качестве субстрата для биосинтеза полезных метаболитов. Пшеничные отруби обладают значительными биотехнологическими свойствами и являются ценным исходным материалом для разработки новых продуктов и технологий. В обзоре дан сравнительный анализ способов деструкции пшеничных отрубей, отражены их преимущества и недостатки. Микробиологическая деструкция под действием ферментных препаратов и микроорганизмов актуальна в связи с перспективностью получения метаболитов, востребованных в качестве микроингредиентов кормового и пищевого назначения. Известно применение пшеничных отрубей в производстве функциональных продуктов питания; в сфере животноводства они используются в качестве добавки в корм. В биотехнологии: пшеничные отруби могут служить субстратом для роста различных микроорганизмов, которые используются в производстве биотехнологических препаратов и ферментов, например, полезных бактерий — пробиотиков. В области экологии: микробные сообщества, использующие пшеничные отруби, способны эффективно разлагать органические загрязняющие вещества. Таким образом, использование пшеничных отрубей в биотехнологиях открывает новые горизонты для разработки устойчивых технологических процессов и улучшения качества продуктов, а их биотехнологическая деструкция представляет интерес в качестве способа перевода отхода в форму вторичного сырья.

пшеничные отрубигидролизбиосинтезферментациявторичное сырьеотходыбиополимерwheat branhydrolyzationbiosynthesisfermentationsecondary raw materialswaste productsbiopolymerОбзор подготовлен в рамках выполнения исследований по государственному заданию FGUS-2022-0003 ФГБНУ «ФНЦ пищевых систем им. В. М. Горбатова» РАН.The review was prepared as part of research under the state assignment FGUS-2022-0003 of the V. M. Gorbatov Research Centre for Food Systems of the Russian Academy of Sciences.ReferencesApprich, S., Tirpanalan, Ö., Hell, J., Reisinger, M., Böhmdorfer, S., Siebenhandl-Ehn, S. et al. (2014). Wheat bran-based biorefinery 2: Valorization of products. LWT — Food Science and Technology, 56(2), 222–231. https://doi.org/10.1016/j.lwt.2013.12.003Apprich, S., Tirpanalan, Ö., Hell, J., Reisinger, M., Böhmdorfer, S., Siebenhandl-Ehn, S. et al. (2014). Wheat bran-based biorefinery 2: Valorization of products. LWT — Food Science and Technology, 56(2), 222–231. https://doi.org/10.1016/j.lwt.2013.12.003Onipe, O. O., Jideani, A. I. O., Beswa, D. (2015). Composition and functionality of wheat bran and its application in some cereal food products. International Journal of Food Science and Technology, 50(12), 2509–2518. https://doi.org/10.1111/ijfs.12935Onipe, O. O., Jideani, A. I. O., Beswa, D. (2015). Composition and functionality of wheat bran and its application in some cereal food products. International Journal of Food Science and Technology, 50(12), 2509–2518. https://doi.org/10.1111/ijfs.12935Rossi, D., Rossi, S., Cinelli, P., Seggiani, M. (2024). Emerging opportunities in the valorisation of wheat bran byproduct as additive in polymer composite materials. Materials Today Sustainability, 27, Article 100832. https://doi.org/10.1016/J.MTSUST.2024.100832Rossi, D., Rossi, S., Cinelli, P., Seggiani, M. (2024). Emerging opportunities in the valorisation of wheat bran byproduct as additive in polymer composite materials. Materials Today Sustainability, 27, Article 100832. https://doi.org/10.1016/J.MTSUST.2024.100832Fan, L., Ma, S., Li, L., Huang, J. (2024). Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review. International Journal of Biological Macromolecules, 275(Part 1), Article 133529. https://doi.org/10.1016/j.ijbiomac.2024.133529Fan, L., Ma, S., Li, L., Huang, J. (2024). Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review. International Journal of Biological Macromolecules, 275(Part 1), Article 133529. https://doi.org/10.1016/j.ijbiomac.2024.133529Andersson, A. A. M., Dimberg, L., Åman, P., Landberg, R. (2014). Recent findings on certain bioactive components in whole grain wheat and rye. Journal of Cereal Science, 59(3), 294–311. https://doi.org/10.1016/j.jcs.2014.01.003Andersson, A. A. M., Dimberg, L., Åman, P., Landberg, R. (2014). Recent findings on certain bioactive components in whole grain wheat and rye. Journal of Cereal Science, 59(3), 294–311. https://doi.org/10.1016/j.jcs.2014.01.003Vitaglione, P., Napolitano, A., Fogliano, V. (2008). Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science and Technology, 19(9), 451–463. https://doi.org/10.1016/j.tifs.2008.02.005Vitaglione, P., Napolitano, A., Fogliano, V. (2008). Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science and Technology, 19(9), 451–463. https://doi.org/10.1016/j.tifs.2008.02.005Saini, P., Islam, M., Das, R., Shekhar, S., Sinha, A. S. K., Prasad, K. (2023). Wheat bran as potential source of dietary fiber: Prospects and challenges. Journal of Food Composition and Analysis, 116, Article 105030. https://doi.org/10.1016/j.jfca.2022.105030Saini, P., Islam, M., Das, R., Shekhar, S., Sinha, A. S. K., Prasad, K. (2023). Wheat bran as potential source of dietary fiber: Prospects and challenges. Journal of Food Composition and Analysis, 116, Article 105030. https://doi.org/10.1016/j.jfca.2022.105030Prückler, M., Siebenhandl-Ehn, S., Apprich, S., Höltinger, S., Haas, C., Schmid, E. et al. (2014). Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT — Food Science and Technology, 56(2), 211–221. https://doi.org/10.1016/J.LWT.2013.12.004Prückler, M., Siebenhandl-Ehn, S., Apprich, S., Höltinger, S., Haas, C., Schmid, E. et al. (2014). Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT — Food Science and Technology, 56(2), 211–221. https://doi.org/10.1016/J.LWT.2013.12.004FAO Food Price Index. FAO Cereal Supply and Demand Brief. Retrieved from https://www.fao.org/worldfoodsituation/csdb/en Accessed February 15, 2025FAO Food Price Index. FAO Cereal Supply and Demand Brief. Retrieved from https://www.fao.org/worldfoodsituation/csdb/en Accessed February 15, 2025Cai, L., Choi, I., Lee, C. -K., Park, K. -K., Baik, B. -K. (2014). Bran characteristics and bread-baking quality of whole grain wheat flour. Cereal Chemistry, 91(4), 398–405. https://doi.org/10.1094/cchem-09-13-0198-rCai, L., Choi, I., Lee, C. -K., Park, K. -K., Baik, B. -K. (2014). Bran characteristics and bread-baking quality of whole grain wheat flour. Cereal Chemistry, 91(4), 398–405. https://doi.org/10.1094/cchem-09-13-0198-rHemdane, S., Jacobs, P. J., Dornez, E., Verspreet, J., Delcour, J. A., Courtin, C. M. (2016). Wheat (Triticum aestivum L.) bran in bread making: A Critical review. Comprehensive Reviews in Food Science and Food Safety, 15(1), 28–42. https://doi.org/10.1111/1541-4337.12176Hemdane, S., Jacobs, P. J., Dornez, E., Verspreet, J., Delcour, J. A., Courtin, C. M. (2016). Wheat (Triticum aestivum L.) bran in bread making: A Critical review. Comprehensive Reviews in Food Science and Food Safety, 15(1), 28–42. https://doi.org/10.1111/1541-4337.12176Ye, G., Wu, Y., Wang, L., Tan, B., Shen, W., Li, X. et al. (2021). Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran. LWT, 149, Article 111996. https://doi.org/10.1016/j.lwt.2021.111996Ye, G., Wu, Y., Wang, L., Tan, B., Shen, W., Li, X. et al. (2021). Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran. LWT, 149, Article 111996. https://doi.org/10.1016/j.lwt.2021.111996Xiao, Y., Liu, Y., Wang, X., Li, M., Lei, H., Xu, H. (2019). Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment. International Journal of Biological Macromolecules, 140, 225–233. https://doi.org/10.1016/j.ijbiomac.2019.08.160Xiao, Y., Liu, Y., Wang, X., Li, M., Lei, H., Xu, H. (2019). Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment. International Journal of Biological Macromolecules, 140, 225–233. https://doi.org/10.1016/j.ijbiomac.2019.08.160Xie, X. (Sherry), Cui, S. W., Li, W., Tsao, R. (2008). Isolation and characterization of wheat bran starch. Food Research International, 41(9), 882–887. https://doi.org/10.1016/j.foodres.2008.07.016Xie, X. (Sherry), Cui, S. W., Li, W., Tsao, R. (2008). Isolation and characterization of wheat bran starch. Food Research International, 41(9), 882–887. https://doi.org/10.1016/j.foodres.2008.07.016Li, C., Dhital, S., Gidley, M. J. (2023). High amylose wheat foods: A new opportunity to improve human health. Trends in Food Science and Technology, 135, 93–101. https://doi.org/10.1016/j.tifs.2023.03.017Li, C., Dhital, S., Gidley, M. J. (2023). High amylose wheat foods: A new opportunity to improve human health. Trends in Food Science and Technology, 135, 93–101. https://doi.org/10.1016/j.tifs.2023.03.017Zeng, J., Li, G., Gao, H., Ru, Z. (2011). Comparison of A and B starch granules from three wheat varieties. Molecules, 16(12), 10570–10591. https://doi.org/10.3390/molecules161210570Zeng, J., Li, G., Gao, H., Ru, Z. (2011). Comparison of A and B starch granules from three wheat varieties. Molecules, 16(12), 10570–10591. https://doi.org/10.3390/molecules161210570Guo, L., Chen, H., Zhang, Y., Yan, S., Chen, X., Gao, X. (2023). Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems. Computational and Structural Biotechnology Journal, 21, 4172–4186. https://doi.org/10.1016/j.csbj.2023.08.019Guo, L., Chen, H., Zhang, Y., Yan, S., Chen, X., Gao, X. (2023). Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems. Computational and Structural Biotechnology Journal, 21, 4172–4186. https://doi.org/10.1016/j.csbj.2023.08.019Qi, X., Tester, R. F. (2016). Effect of native starch granule size on susceptibility to amylase hydrolysis. Starch, 68(9–10), 807–810. https://doi.org/10.1002/star.201500360Qi, X., Tester, R. F. (2016). Effect of native starch granule size on susceptibility to amylase hydrolysis. Starch, 68(9–10), 807–810. https://doi.org/10.1002/star.201500360Prisenznáková, L., Nosáľová, G., Hromádková, Z., Ebringerová, A. (2010). The pharmacological activity of wheat bran polysaccharides. Fitoterapia, 81(8), 1037–1044. https://doi.org/10.1016/j.fitote.2010.06.027Prisenznáková, L., Nosáľová, G., Hromádková, Z., Ebringerová, A. (2010). The pharmacological activity of wheat bran polysaccharides. Fitoterapia, 81(8), 1037–1044. https://doi.org/10.1016/j.fitote.2010.06.027Klemm, D., Heublein, B., Fink, H. P., Bohn, A. (2005). Cellulose: Fascinating biopolymer and sustainable raw material. Angewandte Chemie International Edition, 44(22), 3358–3393. https://doi.org/10.1002/anie.200460587Klemm, D., Heublein, B., Fink, H. P., Bohn, A. (2005). Cellulose: Fascinating biopolymer and sustainable raw material. Angewandte Chemie International Edition, 44(22), 3358–3393. https://doi.org/10.1002/anie.200460587Chashchilov, D. V. (2024). Regenerated Cellulose. Review. Part 1. Cellulose structure, solvent systems, and dissolution mechanisms. Polymer Science, Series D, 17(2), 466–473. https://doi.org/10.1134/S1995421224700801Chashchilov, D. V. (2024). Regenerated Cellulose. Review. Part 1. Cellulose structure, solvent systems, and dissolution mechanisms. Polymer Science, Series D, 17(2), 466–473. https://doi.org/10.1134/S1995421224700801Jarvis, M. C. (2022). Hydrogen bonding and other non-covalent interactions at the surfaces of cellulose microfibrils. Cellulose, 30(2), 667–687. https://doi.org/10.1007/s10570-022-04954-3Jarvis, M. C. (2022). Hydrogen bonding and other non-covalent interactions at the surfaces of cellulose microfibrils. Cellulose, 30(2), 667–687. https://doi.org/10.1007/s10570-022-04954-3Arantes, V., Saddler, J. N. (2010). Access to cellulose limits the efficiency of enzymatic hydrolysis: The role of amorphogenesis. Biotechnology for Biofuels, 3(1), Article 4. https://doi.org/10.1186/1754-6834-3-4Arantes, V., Saddler, J. N. (2010). Access to cellulose limits the efficiency of enzymatic hydrolysis: The role of amorphogenesis. Biotechnology for Biofuels, 3(1), Article 4. https://doi.org/10.1186/1754-6834-3-4Zhu, X., Xin, X., Gu, Y. (2019). Cellulose and Hemicellulose Synthesis and Their Regulation in Plant Cells. Chapter in a book: Extracellular Sugar-Based Biopolymers Matrices. Springer Nature Switzerland AG, 2019. https://doi.org/10.1007/978-3-030-12919-4_7Zhu, X., Xin, X., Gu, Y. (2019). Cellulose and Hemicellulose Synthesis and Their Regulation in Plant Cells. Chapter in a book: Extracellular Sugar-Based Biopolymers Matrices. Springer Nature Switzerland AG, 2019. https://doi.org/10.1007/978-3-030-12919-4_7Scapini, T., dos Santos, M. S. N., Bonatto, C., Wancura, J. H. C., Mulinari, J., Camargo, A. F. et al. (2021). Hydrothermal pretreatment of lignocellulosic biomass for hemicellulose recovery. Bioresource Technology, 342, Article 126033. https://doi.org/10.1016/j.biortech.2021.126033Scapini, T., dos Santos, M. S. N., Bonatto, C., Wancura, J. H. C., Mulinari, J., Camargo, A. F. et al. (2021). Hydrothermal pretreatment of lignocellulosic biomass for hemicellulose recovery. Bioresource Technology, 342, Article 126033. https://doi.org/10.1016/j.biortech.2021.126033Marquez-Escalante, J. A., Carvajal-Millan, E., Yadav, M. P., Kale, M., Rascon-Chu, A., Gardea, A. A. et al. (2018). Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio. Journal of the Science of Food and Agriculture, 98(3), 914–922. https://doi.org/10.1002/jsfa.8537Marquez-Escalante, J. A., Carvajal-Millan, E., Yadav, M. P., Kale, M., Rascon-Chu, A., Gardea, A. A. et al. (2018). Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio. Journal of the Science of Food and Agriculture, 98(3), 914–922. https://doi.org/10.1002/jsfa.8537Carvajal-Millan, E., Landillon, V., Morel, M. H., Rouau, X., Doublier, J. L., Micard, V. (2005). Arabinoxylan gels: Impact of the feruloylation degree on their structure and properties. Biomacromolecules, 6(1), 309–317. https://doi.org/10.1021/bm049629aCarvajal-Millan, E., Landillon, V., Morel, M. H., Rouau, X., Doublier, J. L., Micard, V. (2005). Arabinoxylan gels: Impact of the feruloylation degree on their structure and properties. Biomacromolecules, 6(1), 309–317. https://doi.org/10.1021/bm049629aWatt, D. K., Brasch, D. J., Larsen, D. S., Melton, L. D., Simpson, J. (2000). Oligosaccharides related to xyloglucan: Synthesis and X-ray crystal structure of methyl α-l-fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-α-d-xylopyranoside and the synthesis of methyl α-l-fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-β-d-xylopyranoside. Carbohydrate Research, 325(4), 300–312. https://doi.org/10.1016/S0008-6215(00)00017-3Watt, D. K., Brasch, D. J., Larsen, D. S., Melton, L. D., Simpson, J. (2000). Oligosaccharides related to xyloglucan: Synthesis and X-ray crystal structure of methyl α-l-fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-α-d-xylopyranoside and the synthesis of methyl α-l-fucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-β-d-xylopyranoside. Carbohydrate Research, 325(4), 300–312. https://doi.org/10.1016/S0008-6215(00)00017-3Shrestha, U. R., Smith, S., Pingali, S. V., Yang, H., Zahran, M., Breunig, L. et al. (2019). Arabinose substitution effect on xylan rigidity and self-aggregation. Cellulose, 26(4), 2267–2278. https://doi.org/10.1007/s10570-018-2202-8Shrestha, U. R., Smith, S., Pingali, S. V., Yang, H., Zahran, M., Breunig, L. et al. (2019). Arabinose substitution effect on xylan rigidity and self-aggregation. Cellulose, 26(4), 2267–2278. https://doi.org/10.1007/s10570-018-2202-8Vanholme, R., Demedts, B., Morreel, K., Ralph, J., Boerjan, W. (2010). Lignin biosynthesis and structure. Plant Physiology, 153(3), 895–905. https://doi.org/10.1104/pp.110.155119Vanholme, R., Demedts, B., Morreel, K., Ralph, J., Boerjan, W. (2010). Lignin biosynthesis and structure. Plant Physiology, 153(3), 895–905. https://doi.org/10.1104/pp.110.155119Ahadyani, N., Abdollahi, M. (2024). Phenolation, amination and cross-linking of lignin: synthesis and characterization of functionalized lignin. Polymer Bulletin, 81(10), 8643–8661. https://doi.org/10.1007/s00289-023-05103-xAhadyani, N., Abdollahi, M. (2024). Phenolation, amination and cross-linking of lignin: synthesis and characterization of functionalized lignin. Polymer Bulletin, 81(10), 8643–8661. https://doi.org/10.1007/s00289-023-05103-xLu, F. -J., Chu, L. -H., Gau, R. -J. (1998). Free radical-scavenging properties of lignin. Nutrition and Cancer, 30(1), 31–38. https://doi.org/10.1080/01635589809514637Lu, F. -J., Chu, L. -H., Gau, R. -J. (1998). Free radical-scavenging properties of lignin. Nutrition and Cancer, 30(1), 31–38. https://doi.org/10.1080/01635589809514637Huang, W., Tian, F., Wang, H., Wu, S., Jin, W., Shen, W. et al. (2023). Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols. LWT, 180, Article 114706. https://doi.org/10.1016/j.lwt.2023.114706Huang, W., Tian, F., Wang, H., Wu, S., Jin, W., Shen, W. et al. (2023). Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols. LWT, 180, Article 114706. https://doi.org/10.1016/j.lwt.2023.114706Arnata, I.W., Anggreni, A. A. M. D., Arda, G., Masruchin, N., Sartika, D., Fahma, F. et al. (2024). Minimizing food oxidation using aromatic polymer: From lignin into nano-lignin. Food Research International, 197(Part 1), Article 115159. https://doi.org/10.1016/j.foodres.2024.115159Arnata, I.W., Anggreni, A. A. M. D., Arda, G., Masruchin, N., Sartika, D., Fahma, F. et al. (2024). Minimizing food oxidation using aromatic polymer: From lignin into nano-lignin. Food Research International, 197(Part 1), Article 115159. https://doi.org/10.1016/j.foodres.2024.115159Marangon, C. A., Otoni, C. G., Bertuso, P. C., Rossi, P. F., dos Santos, D. M., Lourençon, T. V. et al. (2024). Side-stream lignins: Potential antioxidant and antimicrobial agents in milk. Food Research International, 180, Article 114091. https://doi.org/10.1016/j.foodres.2024.114091Marangon, C. A., Otoni, C. G., Bertuso, P. C., Rossi, P. F., dos Santos, D. M., Lourençon, T. V. et al. (2024). Side-stream lignins: Potential antioxidant and antimicrobial agents in milk. Food Research International, 180, Article 114091. https://doi.org/10.1016/j.foodres.2024.114091Guo, J., Wang, F., Zhang, Z., Wu, D., Bao, J. (2021). Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread. Journal of Cereal Science, 102, Article 103368. https://doi.org/10.1016/j.jcs.2021.103368Guo, J., Wang, F., Zhang, Z., Wu, D., Bao, J. (2021). Characterization of gluten proteins in different parts of wheat grain and their effects on the textural quality of steamed bread. Journal of Cereal Science, 102, Article 103368. https://doi.org/10.1016/j.jcs.2021.103368Lebert, L., Buche, F., Sorin, A., Aussenac, T. (2022). The wheat aleurone layer: Optimisation of its benefits and application to bakery products. Foods, 11(22), Article 3552. https://doi.org/10.3390/foods11223552Lebert, L., Buche, F., Sorin, A., Aussenac, T. (2022). The wheat aleurone layer: Optimisation of its benefits and application to bakery products. Foods, 11(22), Article 3552. https://doi.org/10.3390/foods11223552Alzuwaid, N. T., Sissons, M., Laddomada, B., Fellows, C. M. (2020). Nutritional and functional properties of durum wheat bran protein concentrate. Cereal Chemistry, 97(2), 304–315. https://doi.org/10.1002/cche.10246Alzuwaid, N. T., Sissons, M., Laddomada, B., Fellows, C. M. (2020). Nutritional and functional properties of durum wheat bran protein concentrate. Cereal Chemistry, 97(2), 304–315. https://doi.org/10.1002/cche.10246Arte, E., Huang, X., Nordlund, E., Katina, K. (2019). Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. Food Chemistry, 289, 103–111. https://doi.org/10.1016/j.foodchem.2019.03.020Arte, E., Huang, X., Nordlund, E., Katina, K. (2019). Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates. Food Chemistry, 289, 103–111. https://doi.org/10.1016/j.foodchem.2019.03.020Meziani, S., Nadaud, I., Gaillard-Martinie, B., Chambon, C., Benali, M., Branlard, G. (2012). Proteomic analysis of the mature kernel aleurone layer in common and durum wheat. Journal of Cereal Science, 55(3), 323–330. https://doi.org/10.1016/j.jcs.2012.01.010Meziani, S., Nadaud, I., Gaillard-Martinie, B., Chambon, C., Benali, M., Branlard, G. (2012). Proteomic analysis of the mature kernel aleurone layer in common and durum wheat. Journal of Cereal Science, 55(3), 323–330. https://doi.org/10.1016/j.jcs.2012.01.010Uttam, A. N., Padte, S., Raj, G. J. V., Govindaraju, K., Kumar, S. (2023). Isolation, characterization, and utilization of wheat bran protein fraction for food application. Journal of Food Science and Technology, 60(2), 464–473. https://doi.org/10.1007/s13197-022-05617-8Uttam, A. N., Padte, S., Raj, G. J. V., Govindaraju, K., Kumar, S. (2023). Isolation, characterization, and utilization of wheat bran protein fraction for food application. Journal of Food Science and Technology, 60(2), 464–473. https://doi.org/10.1007/s13197-022-05617-8Chaquilla-Quilca, G., Balandrán-Quintana, R. R., Huerta-Ocampo, J. Á., Ramos-Clamont Montfort, G., Luna-Valdez, J. G. (2018). Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach. Journal of Cereal Science, 80, 31–36. https://doi.org/10.1016/j.jcs.2018.01.005Chaquilla-Quilca, G., Balandrán-Quintana, R. R., Huerta-Ocampo, J. Á., Ramos-Clamont Montfort, G., Luna-Valdez, J. G. (2018). Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach. Journal of Cereal Science, 80, 31–36. https://doi.org/10.1016/j.jcs.2018.01.005Sopanen, T., Laurière, C. (1989). Release and Activity of Bound β-Amylase in a Germinating Barley Grain. Plant Physiology, 89(1), 244–249. https://doi.org/10.1104/pp.89.1.244Sopanen, T., Laurière, C. (1989). Release and Activity of Bound β-Amylase in a Germinating Barley Grain. Plant Physiology, 89(1), 244–249. https://doi.org/10.1104/pp.89.1.244Mamytova, N., Sergalykyzy, Z., Kuzovlev, V., Khakimzhanov, A., Yrgynbayeva, S. (2024). Features of amylase inhibitors in wheat grains. Experimental Biology, 100(3), 166–174. https://doi.org/10.26577/bb.2024.v100.i3.014Mamytova, N., Sergalykyzy, Z., Kuzovlev, V., Khakimzhanov, A., Yrgynbayeva, S. (2024). Features of amylase inhibitors in wheat grains. Experimental Biology, 100(3), 166–174. https://doi.org/10.26577/bb.2024.v100.i3.014Pastorello, E. A., Farioli, L., Conti, A., Pravettoni, V., Bonomi, S., Iametti, S. et al. (2007). Wheat IgE-mediated food allergy in European patients: Alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge. International Archives of Allergy and Immunology, 144(1), 10–22. https://doi.org/10.1159/000102609Pastorello, E. A., Farioli, L., Conti, A., Pravettoni, V., Bonomi, S., Iametti, S. et al. (2007). Wheat IgE-mediated food allergy in European patients: Alpha-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge. International Archives of Allergy and Immunology, 144(1), 10–22. https://doi.org/10.1159/000102609Mustafa, A., Åman, P., Andersson, R., Kamal-Eldin, A. (2007). Analysis of free amino acids in cereal products. Food Chemistry, 105(1), 317–324. https://doi.org/10.1016/j.foodchem.2006.11.044Mustafa, A., Åman, P., Andersson, R., Kamal-Eldin, A. (2007). Analysis of free amino acids in cereal products. Food Chemistry, 105(1), 317–324. https://doi.org/10.1016/j.foodchem.2006.11.044Ertl, P., Zebeli, Q., Zollitsch, W., Knaus, W. (2016). Feeding of wheat bran and sugar beet pulp as sole supplements in high-forage diets emphasizes the potential of dairy cattle for human food supply. Journal of Dairy Science, 99(2), 1228–1236. https://doi.org/10.3168/jds.2015-10285Ertl, P., Zebeli, Q., Zollitsch, W., Knaus, W. (2016). Feeding of wheat bran and sugar beet pulp as sole supplements in high-forage diets emphasizes the potential of dairy cattle for human food supply. Journal of Dairy Science, 99(2), 1228–1236. https://doi.org/10.3168/jds.2015-10285Noort, M. W. J., van Haaster, D., Hemery, Y., Schols, H. A., Hamer, R. J. (2010). The effect of particle size of wheat bran fractions on bread quality — Evidence for fibre–protein interactions. Journal of Cereal Science, 52(1), 59–64. https://doi.org/10.1016/j.jcs.2010.03.003Noort, M. W. J., van Haaster, D., Hemery, Y., Schols, H. A., Hamer, R. J. (2010). The effect of particle size of wheat bran fractions on bread quality — Evidence for fibre–protein interactions. Journal of Cereal Science, 52(1), 59–64. https://doi.org/10.1016/j.jcs.2010.03.003Nogata, Y., Nagamine, T. (2009). Production of free amino acids and γ-Aminobutyric acid by autolysis reactions from wheat bran. Journal of Agricultural and Food Chemistry, 57(4), 1331–1336. https://doi.org/10.1021/jf802420wNogata, Y., Nagamine, T. (2009). Production of free amino acids and γ-Aminobutyric acid by autolysis reactions from wheat bran. Journal of Agricultural and Food Chemistry, 57(4), 1331–1336. https://doi.org/10.1021/jf802420wBrandolini, A., Hidalgo, A. (2012). Wheat germ: Not only a by-product. International Journal of Food Sciences and Nutrition, 63(sup. 1), 71–74. https://doi.org/10.3109/09637486.2011.633898Brandolini, A., Hidalgo, A. (2012). Wheat germ: Not only a by-product. International Journal of Food Sciences and Nutrition, 63(sup. 1), 71–74. https://doi.org/10.3109/09637486.2011.633898Wood, I. P., Cook, N. M., Wilson, D. R., Ryden, P., Robertson, J. A., Waldron, K. W. (2016). Ethanol from a biorefinery waste stream: Saccharification of amylase, protease and xylanase treated wheat bran. Food Chemistry, 198, 125–131. https://doi.org/10.1016/j.foodchem.2015.09.108Wood, I. P., Cook, N. M., Wilson, D. R., Ryden, P., Robertson, J. A., Waldron, K. W. (2016). Ethanol from a biorefinery waste stream: Saccharification of amylase, protease and xylanase treated wheat bran. Food Chemistry, 198, 125–131. https://doi.org/10.1016/j.foodchem.2015.09.108Di Lena, G., Vivanti, V., Quaglia, G. B. (1997). Amino acid composition of wheat milling by-products after bioconversion by edible fungi mycelia. Food / Nahrung, 41(5), 285–288. https://doi.org/10.1002/food.19970410507Di Lena, G., Vivanti, V., Quaglia, G. B. (1997). Amino acid composition of wheat milling by-products after bioconversion by edible fungi mycelia. Food / Nahrung, 41(5), 285–288. https://doi.org/10.1002/food.19970410507Roberts, P. J., Simmonds, D. H., Wootton, M., Wrigley, C. W. (1985). Extraction of protein and solids from wheat bran. Journal of the Science of Food and Agriculture, 36(1), 5–10. https://doi.org/10.1002/jsfa.2740360103Roberts, P. J., Simmonds, D. H., Wootton, M., Wrigley, C. W. (1985). Extraction of protein and solids from wheat bran. Journal of the Science of Food and Agriculture, 36(1), 5–10. https://doi.org/10.1002/jsfa.2740360103Jung, G.-W., Uddin, M. S., Kwon, K.-T., Chun, B.-S. (2010). Comparison of supercritical and near-critical carbon dioxide extraction of carotenoid enriched wheat bran oil. African Journal of Biotechnology, 9(45), 7702–7709.Jung, G.-W., Uddin, M. S., Kwon, K.-T., Chun, B.-S. (2010). Comparison of supercritical and near-critical carbon dioxide extraction of carotenoid enriched wheat bran oil. African Journal of Biotechnology, 9(45), 7702–7709.Gebruers, K., Dornez, E., Boros, D., Fraś, A., Dynkowska, W., Bedo, Z. et al. (2008). Variation in the content of dietary fiber and components thereof in wheats in the healthgrain diversity screen. Journal of Agricultural and Food Chemistry, 56(21), 9740–9749. https://doi.org/10.1021/jf800975wGebruers, K., Dornez, E., Boros, D., Fraś, A., Dynkowska, W., Bedo, Z. et al. (2008). Variation in the content of dietary fiber and components thereof in wheats in the healthgrain diversity screen. Journal of Agricultural and Food Chemistry, 56(21), 9740–9749. https://doi.org/10.1021/jf800975wSun, Y., Cui, S. W., Gu, X., Zhang, J. (2011). Isolation and structural characterization of water unextractable arabinoxylans from Chinese black-grained wheat bran. Carbohydrate Polymers, 85(3), 615–621. https://doi.org/10.1016/j.carbpol.2011.03.021Sun, Y., Cui, S. W., Gu, X., Zhang, J. (2011). Isolation and structural characterization of water unextractable arabinoxylans from Chinese black-grained wheat bran. Carbohydrate Polymers, 85(3), 615–621. https://doi.org/10.1016/j.carbpol.2011.03.021Li, W., Cui, S. W., Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat β-d-glucans. Carbohydrate Polymers, 63(3), 408–416. https://doi.org/10.1016/j.carbpol.2005.09.025Li, W., Cui, S. W., Kakuda, Y. (2006). Extraction, fractionation, structural and physical characterization of wheat β-d-glucans. Carbohydrate Polymers, 63(3), 408–416. https://doi.org/10.1016/j.carbpol.2005.09.025Ou, S., Kwok, K. -C. (2004). Ferulic acid: Pharmaceutical functions, preparation and applications in foods. Journal of the Science of Food and Agriculture, 84(11), 1261–1269. https://doi.org/10.1002/jsfa.1873Ou, S., Kwok, K. -C. (2004). Ferulic acid: Pharmaceutical functions, preparation and applications in foods. Journal of the Science of Food and Agriculture, 84(11), 1261–1269. https://doi.org/10.1002/jsfa.1873Buranov, A. U., Mazza, G. (2009). Extraction and purification of ferulic acid from flax shives, wheat and corn bran by alkaline hydrolysis and pressurised solvents. Food Chemistry, 115(4), 1542–1548. https://doi.org/10.1016/j.foodchem.2009.01.059Buranov, A. U., Mazza, G. (2009). Extraction and purification of ferulic acid from flax shives, wheat and corn bran by alkaline hydrolysis and pressurised solvents. Food Chemistry, 115(4), 1542–1548. https://doi.org/10.1016/j.foodchem.2009.01.059Das, S., Singh, S., Garg, S. (2022). Agri-residual waste, wheat bran as a biosorbent for mitigation of dye pollution in industrial wastewaters. Journal of Basic Microbiology, 62(3–4), 465–479. https://doi.org/10.1002/jobm.202100502Das, S., Singh, S., Garg, S. (2022). Agri-residual waste, wheat bran as a biosorbent for mitigation of dye pollution in industrial wastewaters. Journal of Basic Microbiology, 62(3–4), 465–479. https://doi.org/10.1002/jobm.202100502Chung, W. J., Shim, J., Ravindran, B. (2022). Application of wheat bran based biomaterials and nano-catalyst in textile wastewater. Journal of King Saud University — Science, 34(2), Article 101775. https://doi.org/10.1016/j.jksus.2021.101775Chung, W. J., Shim, J., Ravindran, B. (2022). Application of wheat bran based biomaterials and nano-catalyst in textile wastewater. Journal of King Saud University — Science, 34(2), Article 101775. https://doi.org/10.1016/j.jksus.2021.101775Haq, H. A., Javed, T., Abid, M. A., Zafar, S., Din, M. I. (2021). Adsorption of crystal violet dye from synthetic textile effluents by utilizing wheat bran (Triticum aestivum). Desalination and Water Treatment, 224, 395–406. https://doi.org/10.5004/dwt.2021.27178Haq, H. A., Javed, T., Abid, M. A., Zafar, S., Din, M. I. (2021). Adsorption of crystal violet dye from synthetic textile effluents by utilizing wheat bran (Triticum aestivum). Desalination and Water Treatment, 224, 395–406. https://doi.org/10.5004/dwt.2021.27178Adachi, A., Ikeda, C., Takagi, S., Fukao, N., Yoshie, E., Okano, T. (2001). Efficiency of rice bran for removal of organochlorine compounds and benzene from industrial wastewater. Journal of Agricultural and Food Chemistry, 49(3), 1309–1314. https://doi.org/10.1021/jf001147cAdachi, A., Ikeda, C., Takagi, S., Fukao, N., Yoshie, E., Okano, T. (2001). Efficiency of rice bran for removal of organochlorine compounds and benzene from industrial wastewater. Journal of Agricultural and Food Chemistry, 49(3), 1309–1314. https://doi.org/10.1021/jf001147cChen, S., Yue, Q., Gao, B., Xu, X. (2010). Equilibrium and kinetic adsorption study of the adsorptive removal of Cr(VI) using modified wheat residue. Journal of Colloid and Interface Science, 349(1), 256–264. https://doi.org/10.1016/j.jcis.2010.05.057Chen, S., Yue, Q., Gao, B., Xu, X. (2010). Equilibrium and kinetic adsorption study of the adsorptive removal of Cr(VI) using modified wheat residue. Journal of Colloid and Interface Science, 349(1), 256–264. https://doi.org/10.1016/j.jcis.2010.05.057Bulut, Y., Baysal, Z. (2006). Removal of Pb(II) from wastewater using wheat bran. Journal of Environmental Management, 78(2), 107–113. https://doi.org/10.1016/j.jenvman.2005.03.010Bulut, Y., Baysal, Z. (2006). Removal of Pb(II) from wastewater using wheat bran. Journal of Environmental Management, 78(2), 107–113. https://doi.org/10.1016/j.jenvman.2005.03.010Singh, K. K., Singh, A. K., Hasan, S. H. (2006). Low cost bio-sorbent ‘wheat bran’ for the removal of cadmium from wastewater: Kinetic and equilibrium studies. Bioresource Technology, 97(8), 994–1001. https://doi.org/10.1016/j.biortech.2005.04.043Singh, K. K., Singh, A. K., Hasan, S. H. (2006). Low cost bio-sorbent ‘wheat bran’ for the removal of cadmium from wastewater: Kinetic and equilibrium studies. Bioresource Technology, 97(8), 994–1001. https://doi.org/10.1016/j.biortech.2005.04.043Ogata, F., Uematsu, Y., Nagai, N., Nakamura, M., Tabuchi, A., Saenjum, C. et al. (2022). Wheat brans as waste biomass based on a potential bio–adsorbent for removing platinum(IV) ions from aqueous phase. Bioresource Technology Reports, 20, Article 101238. https://doi.org/10.1016/j.biteb.2022.101238Ogata, F., Uematsu, Y., Nagai, N., Nakamura, M., Tabuchi, A., Saenjum, C. et al. (2022). Wheat brans as waste biomass based on a potential bio–adsorbent for removing platinum(IV) ions from aqueous phase. Bioresource Technology Reports, 20, Article 101238. https://doi.org/10.1016/j.biteb.2022.101238Dey, T., Bhattacharjee, T., Nag, P., Ritika, Ghati, A., Kuila, A. (2021). Valorization of agro-waste into value added products for sustainable development. Bioresource Technology Reports, 16, Article 100834. https://doi.org/10.1016/j.biteb.2021.100834Dey, T., Bhattacharjee, T., Nag, P., Ritika, Ghati, A., Kuila, A. (2021). Valorization of agro-waste into value added products for sustainable development. Bioresource Technology Reports, 16, Article 100834. https://doi.org/10.1016/j.biteb.2021.100834Wang, D., Min, Y., Yu, Y. (2015). Facile synthesis of wheat bran-derived honeycomb-like hierarchical carbon for advanced symmetric supercapacitor applications. Journal of Solid State Electrochemistry, 19(2), 577–584. https://doi.org/10.1007/S10008-014-2639-0Wang, D., Min, Y., Yu, Y. (2015). Facile synthesis of wheat bran-derived honeycomb-like hierarchical carbon for advanced symmetric supercapacitor applications. Journal of Solid State Electrochemistry, 19(2), 577–584. https://doi.org/10.1007/S10008-014-2639-0Wang, H., Zhang, P., Song, X., Zhang, M., Kong, X., Jin, S. et al. (2020). Wheat bran derived carbon toward cost-efficient and high performance lithium storage. ACS Sustainable Chemistry and Engineering, 8(42), 15898–15905. https://doi.org/10.1021/acssuschemeng.0c04670Wang, H., Zhang, P., Song, X., Zhang, M., Kong, X., Jin, S. et al. (2020). Wheat bran derived carbon toward cost-efficient and high performance lithium storage. ACS Sustainable Chemistry and Engineering, 8(42), 15898–15905. https://doi.org/10.1021/acssuschemeng.0c04670Ren, J., Du, X., Zhang, W., Xu, M. (2017). From wheat bran derived carbonaceous materials to a highly stretchable and durable strain sensor. RSC Advances, 7(37), 22619–22626. https://doi.org/10.1039/c7ra01837aRen, J., Du, X., Zhang, W., Xu, M. (2017). From wheat bran derived carbonaceous materials to a highly stretchable and durable strain sensor. RSC Advances, 7(37), 22619–22626. https://doi.org/10.1039/c7ra01837aSchmid, D., Olsson, E.L., Vainio, E., Wu, H., Karlström, O., Hupa, L. (2025). Fate of phosphorus and potassium in gasification of wheat bran and sunflower seed shells. Fuel, 384, Article 133950. https://doi.org/10.1016/j.fuel.2024.133950Schmid, D., Olsson, E.L., Vainio, E., Wu, H., Karlström, O., Hupa, L. (2025). Fate of phosphorus and potassium in gasification of wheat bran and sunflower seed shells. Fuel, 384, Article 133950. https://doi.org/10.1016/j.fuel.2024.133950Kumar, A., Pandit, S., Sharma, K., Agrawal, S., Kuhad, R. C., Mathuriya, A. S. et al. (2024). Microbial degradation of cellulose extracted from wheat bran for bioelectricity production using microbial fuel cell. Process Safety and Environmental Protection, 190(Part A), 574–585. https://doi.org/10.1016/j.psep.2024.06.076Kumar, A., Pandit, S., Sharma, K., Agrawal, S., Kuhad, R. C., Mathuriya, A. S. et al. (2024). Microbial degradation of cellulose extracted from wheat bran for bioelectricity production using microbial fuel cell. Process Safety and Environmental Protection, 190(Part A), 574–585. https://doi.org/10.1016/j.psep.2024.06.076Al-Mazrouei, N., Ahmed, W., Al-Marzouqi, A. H. (2023). Characterization and comparative analysis of natural, sustainable composite material properties using bio-binder for eco-friendly construction applications. Buildings, 13(5), Article 1324. https://doi.org/10.3390/buildings13051324Al-Mazrouei, N., Ahmed, W., Al-Marzouqi, A. H. (2023). Characterization and comparative analysis of natural, sustainable composite material properties using bio-binder for eco-friendly construction applications. Buildings, 13(5), Article 1324. https://doi.org/10.3390/buildings13051324Gaydabrus, M., Mussafirov, D., Tabakaev, R. (2018). Research of the opportunity of using bran as a building material. MATEC Web of Conferences, 194, Article 01018. https://doi.org/10.1051/matecconf/201819401018Gaydabrus, M., Mussafirov, D., Tabakaev, R. (2018). Research of the opportunity of using bran as a building material. MATEC Web of Conferences, 194, Article 01018. https://doi.org/10.1051/matecconf/201819401018Subash, M. ch., Muthiah, P. (2021). Eco-friendly degumming of natural fibers for textile applications: A comprehensive review. Cleaner Engineering and Technology, 5, Article 100304. https://doi.org/10.1016/j.clet.2021.100304Subash, M. ch., Muthiah, P. (2021). Eco-friendly degumming of natural fibers for textile applications: A comprehensive review. Cleaner Engineering and Technology, 5, Article 100304. https://doi.org/10.1016/j.clet.2021.100304Di Canto, J. A.T., Malfait, W. J., Wernery, J. (2023). Turning waste into insulation — A new sustainable thermal insulation board based on wheat bran and banana peels. Building and Environment, 244, Article 110740. https://doi.org/10.1016/j.buildenv.2023.110740Di Canto, J. A.T., Malfait, W. J., Wernery, J. (2023). Turning waste into insulation — A new sustainable thermal insulation board based on wheat bran and banana peels. Building and Environment, 244, Article 110740. https://doi.org/10.1016/j.buildenv.2023.110740Rahman, A., Fehrenbach, J., Ulven, C., Simsek, S., Hossain, K. (2021). Utilization of wheat-bran cellulosic fibers as reinforcement in bio-based polypropylene composite. Industrial Crops and Products, 172, Article 114028. https://doi.org/10.1016/j.indcrop.2021.114028Rahman, A., Fehrenbach, J., Ulven, C., Simsek, S., Hossain, K. (2021). Utilization of wheat-bran cellulosic fibers as reinforcement in bio-based polypropylene composite. Industrial Crops and Products, 172, Article 114028. https://doi.org/10.1016/j.indcrop.2021.114028Zou, Z., Purnawan, M. A., Wang, Y., Ismail, B. B., Zhang, X., Yang, Z. et al. (2025). A novel antimicrobial peptide WBp-1 from wheat bran: Purification, characterization and antibacterial potential against Listeria monocytogenes. Food Chemistry, 463(Part 2), Article 141261. https://doi.org/10.1016/j.foodchem.2024.141261Zou, Z., Purnawan, M. A., Wang, Y., Ismail, B. B., Zhang, X., Yang, Z. et al. (2025). A novel antimicrobial peptide WBp-1 from wheat bran: Purification, characterization and antibacterial potential against Listeria monocytogenes. Food Chemistry, 463(Part 2), Article 141261. https://doi.org/10.1016/j.foodchem.2024.141261Zhuang, M., Li, J., Wang, A., Li, G., Ke, S., Wang, X. et al. (2024). Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identification. Food Chemistry, 442, Article 138465. https://doi.org/10.1016/j.foodchem.2024.138465Zhuang, M., Li, J., Wang, A., Li, G., Ke, S., Wang, X. et al. (2024). Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identification. Food Chemistry, 442, Article 138465. https://doi.org/10.1016/j.foodchem.2024.138465Ahmed, M. A. M., Ali, M. F., Mohamed, N. M., Bayoumi, S. A. L., Zahran, A. M., Elsayh, K. I. (2024). Exploring the efficacy of various wheat bran extracts in promoting burn wound healing: A comparative analysis. Journal of Ethnopharmacology, 319(Part 1), Article 117174. https://doi.org/10.1016/j.jep.2023.117174Ahmed, M. A. M., Ali, M. F., Mohamed, N. M., Bayoumi, S. A. L., Zahran, A. M., Elsayh, K. I. (2024). Exploring the efficacy of various wheat bran extracts in promoting burn wound healing: A comparative analysis. Journal of Ethnopharmacology, 319(Part 1), Article 117174. https://doi.org/10.1016/j.jep.2023.117174Gong, Y., Fu, L., Wang, C., Deng, T., Chen, N., Chen, J. (2023). Study on the preparation of wheat bran carbon material (CM) and its preliminary tanning property in leather industry. Industrial Crops and Products, 205, Article 117468. https://doi.org/10.1016/j.indcrop.2023.117468Gong, Y., Fu, L., Wang, C., Deng, T., Chen, N., Chen, J. (2023). Study on the preparation of wheat bran carbon material (CM) and its preliminary tanning property in leather industry. Industrial Crops and Products, 205, Article 117468. https://doi.org/10.1016/j.indcrop.2023.117468Yang, T., Zhang, Y., Guo, L., Li, D., Liu, A., Bilal, M. et al. (2023). Antifreeze polysaccharides from wheat bran: The structural characterization and antifreeze mechanism. Biomacromolecules, 25(7), 3877–3892. https://doi.org/10.1021/acs.biomac.3c00958Yang, T., Zhang, Y., Guo, L., Li, D., Liu, A., Bilal, M. et al. (2023). Antifreeze polysaccharides from wheat bran: The structural characterization and antifreeze mechanism. Biomacromolecules, 25(7), 3877–3892. https://doi.org/10.1021/acs.biomac.3c00958Zhao, A., Shi, P., Yang, R., Gu, Z., Jiang, D., Wang, P. (2022). Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality. Food Hydrocolloids, 125, Article 107446. https://doi.org/10.1016/j.foodhyd.2021.107446Zhao, A., Shi, P., Yang, R., Gu, Z., Jiang, D., Wang, P. (2022). Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality. Food Hydrocolloids, 125, Article 107446. https://doi.org/10.1016/j.foodhyd.2021.107446Galbe, M., Zacchi, G. (2002). A review of the production of ethanol from soft-wood. Applied Microbiology and Biotechnology, 59(6), 618–628. https://doi.org/10.1007/S00253-002-1058-9Galbe, M., Zacchi, G. (2002). A review of the production of ethanol from soft-wood. Applied Microbiology and Biotechnology, 59(6), 618–628. https://doi.org/10.1007/S00253-002-1058-9Abbas, M., Atiq-ur-Rahman, M., Manzoor, F., Farooq, A. (2012). A quantitative analysis and comparison of nitrogen, potassium and phosphorus in rice husk and wheat bran samples. Pure and Applied Biology, 1(1), 14–15.Abbas, M., Atiq-ur-Rahman, M., Manzoor, F., Farooq, A. (2012). A quantitative analysis and comparison of nitrogen, potassium and phosphorus in rice husk and wheat bran samples. Pure and Applied Biology, 1(1), 14–15.Saroj, R., Kaur, S., Malik, M. A., Puranik, V., Kaur, D. (2024). Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber. Bioactive Carbohydrates and Dietary Fibre, 32, Article 100433. https://doi.org/10.1016/j.bcdf.2024.100433Saroj, R., Kaur, S., Malik, M. A., Puranik, V., Kaur, D. (2024). Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber. Bioactive Carbohydrates and Dietary Fibre, 32, Article 100433. https://doi.org/10.1016/j.bcdf.2024.100433Tavanai, T., Kadivar, M., Alsharif, M. A. (2025). The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough. Journal of Cereal Science, 121, Article 104098. https://doi.org/10.1016/j.jcs.2024.104098Tavanai, T., Kadivar, M., Alsharif, M. A. (2025). The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough. Journal of Cereal Science, 121, Article 104098. https://doi.org/10.1016/j.jcs.2024.104098Farkas, C., Rezessy-Szabó, J. M., Gupta, V. K., Truong, D. H., Friedrich, L., Felföldi, J. et al. (2019). Microbial saccharification of wheat bran for bioethanol fermentation. Journal of Cleaner Production, 240, Article 118269. https://doi.org/10.1016/j.jclepro.2019.118269Farkas, C., Rezessy-Szabó, J. M., Gupta, V. K., Truong, D. H., Friedrich, L., Felföldi, J. et al. (2019). Microbial saccharification of wheat bran for bioethanol fermentation. Journal of Cleaner Production, 240, Article 118269. https://doi.org/10.1016/j.jclepro.2019.118269Chamlagain, B., Edelmann, M., Katina, K., Varmanen, P., Piironen, V. (2024). Vitamin B 12 production in solubilized protein extract of bioprocessed wheat bran with Propionibacterium freudenreichii. LWT, 192, Article 115731. https://doi.org/10.1016/j.lwt.2024.115731Chamlagain, B., Edelmann, M., Katina, K., Varmanen, P., Piironen, V. (2024). Vitamin B 12 production in solubilized protein extract of bioprocessed wheat bran with Propionibacterium freudenreichii. LWT, 192, Article 115731. https://doi.org/10.1016/j.lwt.2024.115731Chamlagain, B., Peltonen, L., Edelmann, M., Ramos-Diaz, J. M., Kemppinen, A., Jouppila, K. et al. (2021). Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract. Current Research in Food Science, 4, 499–502. https://doi.org/10.1016/j.crfs.2021.07.009Chamlagain, B., Peltonen, L., Edelmann, M., Ramos-Diaz, J. M., Kemppinen, A., Jouppila, K. et al. (2021). Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract. Current Research in Food Science, 4, 499–502. https://doi.org/10.1016/j.crfs.2021.07.009Li, M., Tang, H., Hu, H., Liu, X., Xue, D., Yu, X. et al. (2024). Production of acetic acid from wheat bran by catalysis of an acetoxylan esterase. Bioresource Technology, 396, Article 130443. https://doi.org/10.1016/j.biortech.2024.130443Li, M., Tang, H., Hu, H., Liu, X., Xue, D., Yu, X. et al. (2024). Production of acetic acid from wheat bran by catalysis of an acetoxylan esterase. Bioresource Technology, 396, Article 130443. https://doi.org/10.1016/j.biortech.2024.130443Liu, M. -qi, Huo, W. -kang, Xu, X., Weng, X. -yan. (2017). Recombinant Bacillus amyloliquefaciens xylanase A expressed in Pichia pastoris and generation of xylooligosaccharides from xylans and wheat bran. International Journal of Biological Macromolecules, 105, 656–663. https://doi.org/10.1016/j.ijbiomac.2017.07.073Liu, M. -qi, Huo, W. -kang, Xu, X., Weng, X. -yan. (2017). Recombinant Bacillus amyloliquefaciens xylanase A expressed in Pichia pastoris and generation of xylooligosaccharides from xylans and wheat bran. International Journal of Biological Macromolecules, 105, 656–663. https://doi.org/10.1016/j.ijbiomac.2017.07.073Zhang, D., Liu, H., Wang, S., Liu, Y., Ji, H. (2023). Wheat bran fermented by Lactobacillus regulated the bacteria–fungi composition and reduced fecal heavy metals concentrations in growing pigs. Science of The Total Environment, 858(Part 3), Article 159828. https://doi.org/10.1016/j.scitotenv.2022.159828Zhang, D., Liu, H., Wang, S., Liu, Y., Ji, H. (2023). Wheat bran fermented by Lactobacillus regulated the bacteria–fungi composition and reduced fecal heavy metals concentrations in growing pigs. Science of The Total Environment, 858(Part 3), Article 159828. https://doi.org/10.1016/j.scitotenv.2022.159828Bhavana, B. K., Mudliar, S. N., Debnath, S. (2023). Life cycle assessment of fermentative xylitol production from wheat bran: A comparative evaluation of sulphuric acid and chemical-free wet air oxidation-based pretreatment. Journal of Cleaner Production, 423, Article 138666. https://doi.org/10.1016/j.jclepro.2023.138666Bhavana, B. K., Mudliar, S. N., Debnath, S. (2023). Life cycle assessment of fermentative xylitol production from wheat bran: A comparative evaluation of sulphuric acid and chemical-free wet air oxidation-based pretreatment. Journal of Cleaner Production, 423, Article 138666. https://doi.org/10.1016/j.jclepro.2023.138666Verma, N., Kumar, V. (2020). Impact of process parameters and plant polysaccharide hydrolysates in cellulase production by Trichoderma reesei and Neurospora crassa under wheat bran based solid state fermentation. Biotechnology Reports, 25, Article e00416. https://doi.org/10.1016/j.btre.2019.e00416Verma, N., Kumar, V. (2020). Impact of process parameters and plant polysaccharide hydrolysates in cellulase production by Trichoderma reesei and Neurospora crassa under wheat bran based solid state fermentation. Biotechnology Reports, 25, Article e00416. https://doi.org/10.1016/j.btre.2019.e00416Abdella, A., Mazeed, T. E. -S., El-Baz, A. F., Yang, S. -T. (2016). Production of β-glucosidase from wheat bran and glycerol by Aspergillus niger in stirred tank and rotating fibrous bed bioreactors. Process Biochemistry, 51(10), 1331–1337. https://doi.org/10.1016/j.procbio.2016.07.004Abdella, A., Mazeed, T. E. -S., El-Baz, A. F., Yang, S. -T. (2016). Production of β-glucosidase from wheat bran and glycerol by Aspergillus niger in stirred tank and rotating fibrous bed bioreactors. Process Biochemistry, 51(10), 1331–1337. https://doi.org/10.1016/j.procbio.2016.07.004Gomathi, D., Muthulakshmi, C., Kumar, D. G., Ravikumar, G., Kalaiselvi, M., Uma, C. (2012). Submerged fermentation of wheat bran by Aspergillus flavus for production and characterization of carboxy methyl cellulase. Asian Pacific Journal of Tropical Biomedicine, 2(1Sup), S67-S73. https://doi.org/10.1016/s2221-1691(12)60132-4Gomathi, D., Muthulakshmi, C., Kumar, D. G., Ravikumar, G., Kalaiselvi, M., Uma, C. (2012). Submerged fermentation of wheat bran by Aspergillus flavus for production and characterization of carboxy methyl cellulase. Asian Pacific Journal of Tropical Biomedicine, 2(1Sup), S67-S73. https://doi.org/10.1016/s2221-1691(12)60132-4Cruz-Davila, J., Perez, J. V., del Castillo, D. S., Diez, N. (2022). Fusarium graminearum as a producer of xylanases with low cellulases when grown on wheat bran. Biotechnology Reports, 35, Article e00738. https://doi.org/10.1016/j.btre.2022.e00738Cruz-Davila, J., Perez, J. V., del Castillo, D. S., Diez, N. (2022). Fusarium graminearum as a producer of xylanases with low cellulases when grown on wheat bran. Biotechnology Reports, 35, Article e00738. https://doi.org/10.1016/j.btre.2022.e00738Demir, H., Tari, C. (2014). Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae. Industrial Crops and Products, 54, 302–309. https://doi.org/10.1016/j.indcrop.2014.01.025Demir, H., Tari, C. (2014). Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae. Industrial Crops and Products, 54, 302–309. https://doi.org/10.1016/j.indcrop.2014.01.025Demir, H., Tari, C. (2016). Bioconversion of wheat bran for polygalacturo-nase production by Aspergillus sojae in tray type solid-state fermentation. International Biodeterioration and Biodegradation, 106, 60–66. https://doi.org/10.1016/j.ibiod.2015.10.011Demir, H., Tari, C. (2016). Bioconversion of wheat bran for polygalacturo-nase production by Aspergillus sojae in tray type solid-state fermentation. International Biodeterioration and Biodegradation, 106, 60–66. https://doi.org/10.1016/j.ibiod.2015.10.011Yin, Z. N., Wu, W. J., Sun, C. Z., Liu, H. F., Chen, W. B., Zhan, Q. P. et al. (2019). Antioxidant and anti-inflammatory capacity of ferulic acid released from wheat bran by solid-state fermentation of Aspergillus niger. Biomedical and Environmental Sciences, 32(1), 11–21. https://doi.org/10.3967/bes2019.002Yin, Z. N., Wu, W. J., Sun, C. Z., Liu, H. F., Chen, W. B., Zhan, Q. P. et al. (2019). Antioxidant and anti-inflammatory capacity of ferulic acid released from wheat bran by solid-state fermentation of Aspergillus niger. Biomedical and Environmental Sciences, 32(1), 11–21. https://doi.org/10.3967/bes2019.002Deng, H., Jia, P., Jiang, J., Bai, Y., Fan, T. -P., Zheng, X., et al. (2019). Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran. International Journal of Biological Macromolecules, 138, 272–277. https://doi.org/10.1016/j.ijbiomac.2019.07.086Deng, H., Jia, P., Jiang, J., Bai, Y., Fan, T. -P., Zheng, X., et al. (2019). Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran. International Journal of Biological Macromolecules, 138, 272–277. https://doi.org/10.1016/j.ijbiomac.2019.07.086Liu, Z., Ying, Y., Li, F., Ma, C., Xu, P. (2010). Butanol production by Clostridium beijerinckii ATCC55025 from wheat bran. Journal of Industrial Microbiology and Biotechnology, 37(5), 495–501. https://doi.org/10.1007/s10295-010-0695-8Liu, Z., Ying, Y., Li, F., Ma, C., Xu, P. (2010). Butanol production by Clostridium beijerinckii ATCC55025 from wheat bran. Journal of Industrial Microbiology and Biotechnology, 37(5), 495–501. https://doi.org/10.1007/s10295-010-0695-8Wu, X., Liu, Q., Deng, Y., Li, J., Chen, X., Gu, Y. et.al. (2017). Production of itaconic acid by biotransformation of wheat bran hydrolysate with Aspergillus terreus CICC40205 mutant. Bioresource Technology, 241, 25–34. https://doi.org/10.1016/j.biortech.2017.05.080Wu, X., Liu, Q., Deng, Y., Li, J., Chen, X., Gu, Y. et.al. (2017). Production of itaconic acid by biotransformation of wheat bran hydrolysate with Aspergillus terreus CICC40205 mutant. Bioresource Technology, 241, 25–34. https://doi.org/10.1016/j.biortech.2017.05.080Favaro, L., Basaglia, M., Casella, S. (2012). Processing wheat bran into ethanol using mild treatments and highly fermentative yeasts. Biomass and Bioenergy, 46, 605–617. https://doi.org/10.1016/j.biombioe.2012.07.001Favaro, L., Basaglia, M., Casella, S. (2012). Processing wheat bran into ethanol using mild treatments and highly fermentative yeasts. Biomass and Bioenergy, 46, 605–617. https://doi.org/10.1016/j.biombioe.2012.07.001Di Fidio, N., Carmassi, L., Kasmiarti, G., Fulignati, S., Licursi, D., Galletti, A. M. R. et al. (2024). Chemical and enzymatic hydrolysis of waste wheat bran to sugars and their simultaneous biocatalytic conversion to valuable carotenoids and lipids. Catalysis Today, 442, Article 114941. https://doi.org/10.1016/j.cattod.2024.114941Di Fidio, N., Carmassi, L., Kasmiarti, G., Fulignati, S., Licursi, D., Galletti, A. M. R. et al. (2024). Chemical and enzymatic hydrolysis of waste wheat bran to sugars and their simultaneous biocatalytic conversion to valuable carotenoids and lipids. Catalysis Today, 442, Article 114941. https://doi.org/10.1016/j.cattod.2024.114941

The authors declare that there are no conflicts of interest present.