Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols...Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.展开更多
The inhibition capacity of bound-polyphenol rich insoluble dietary fiber(BP-IDF)from highland barley to carbonyl compounds was studied during in vitro gastrointestinal(GI)digestion.More than 97%of fiber-bound polyphen...The inhibition capacity of bound-polyphenol rich insoluble dietary fiber(BP-IDF)from highland barley to carbonyl compounds was studied during in vitro gastrointestinal(GI)digestion.More than 97%of fiber-bound polyphenols were still presented in highland barley BP-IDF(HBBP-IDF)after GI digestion.The fiber-bound polyphenols in HBBP-IDF effectively inhibit carbonyls when simultaneously digested with cookies and French fries and exhibited more pronounced effect during gastric digestion stage,with inhibition of 63.4%for methylglyoxal,54.3%for glyoxal,47.6%for malondialdehyde and 42.4%for 4-hydroxy-2-nonenel,respectively.These findings suggest that HBBP-IDF could be use as functional ingredients able to inhibit the formation of carbonyls during digestion process and maintain healthful digestive tract environment.展开更多
基金the support from the research grants by National Natural Science Foundation of China(32202051)National Key R&D Program of China(2022YFF1100104)the Major Project of Inner Mongolia Science and Technology Department,China(2021ZD0002)。
文摘Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.
基金supported by National Natural Science Foundation of China(grant numbers:32202198)。
文摘The inhibition capacity of bound-polyphenol rich insoluble dietary fiber(BP-IDF)from highland barley to carbonyl compounds was studied during in vitro gastrointestinal(GI)digestion.More than 97%of fiber-bound polyphenols were still presented in highland barley BP-IDF(HBBP-IDF)after GI digestion.The fiber-bound polyphenols in HBBP-IDF effectively inhibit carbonyls when simultaneously digested with cookies and French fries and exhibited more pronounced effect during gastric digestion stage,with inhibition of 63.4%for methylglyoxal,54.3%for glyoxal,47.6%for malondialdehyde and 42.4%for 4-hydroxy-2-nonenel,respectively.These findings suggest that HBBP-IDF could be use as functional ingredients able to inhibit the formation of carbonyls during digestion process and maintain healthful digestive tract environment.
