Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects

Wheat germ, a major by-product of the milling industry provides concentrated nutrients of high biological valuable components (essential amino acids, polyunsaturated fatty acids, minerals, vitamins B and E, dietary fiber, and phytochemicals such as flavonoids and phytosterols), though exhibiting an unstable nature. The severe activity of endogenous lipase and lipoxygenase is associated with rancidity and shelf-life deficiency and limited the optimal use of it. At present, a large amount of wheat germ throughout the world are used just as animal feed. Applying the appropriate stabilization technique for reducing the activity of destructive enzymes is essential to the full valorization of this nutrient by-product. Fermentation is one of the most traditional, natural, and economic known food processing methods as well as being a pioneer of modern biotechnology that is a promising tool to transform agro-industrial wastes and by-products into value-added products with extended shelf-life and natural fermented food products can be effective in preventing and treating many kinds of diseases. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to wheat germ. More specifically, this paper addresses issues that are relevant to stabilization, nutritional/functional aspects, and therapeutic effects of fermented wheat germ. In addition to being one of the most effective methods for wheat germ stabilization, fermentation significantly improves the nutritional/functional values of wheat germ as well as its therapeutic potentials, especially anti-cancer properties in different cancer cell lines.