Methylglyoxal scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its modulation on methylglyoxal-interfered gut microbiota

文献类型： 外文期刊

第一作者： Li, Jinxin

作者： Li, Jinxin;Zhu, Ling;Wu, Gangcheng;Zhang, Hui;Zhang, Hao;Liu, Wei;Yang, Xijuan;Zhang, Hui

作者机构：

关键词： Bound phenolic compounds; Methylglyoxal; Gut microbiota; Colonic fermentation; Scavenging capacity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 434 卷

页码：

收录情况： SCI

摘要： Methylglyoxal (MGO) scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its potential role in modulating MGO-induced detrimental effects on gut microbiota were studied. Results showed that only 25.3 % of polyphenols were released after 24 h of colonic fermentation. More than 45.5 % of MGO was scavenged by the residual fiber-bound polyphenols in the model system, showing a vital role in scavenging MGO in the colonic lumen compared to the released polyphenols. Moreover, MGO promoted the increase of gut pathogens (Escherichia-Shigella and Klebsiella) and inhibited the proliferation of Megasphaera, Bifidobacterium and Megamonas, as well as reduced short-chain fatty acids (SCFAs) concentration. The addition of fiber-bound polyphenols of highland barley could effectively counteract MGO-induced detrimental consequences on gut microbiota and SCFAs production. These results demonstrate that fiber-bound polyphenols from highland barley can exert beneficial role through scavenging MGO and promises to be a functional ingredient to maintain colon heath.

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