Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains

文献类型： 外文期刊

第一作者： Gong, Er Sheng

作者： Gong, Er Sheng;Gao, Ningxuan;Wan, Yuehua;Si, Xu;Tian, Jinlong;Shu, Chi;Zhang, Jiyue;Li, Bin;Luo, Shunjing;Zeng, Zicong;Liu, Chengmei;Li, Tong;Liu, Rui Hai;Chen, Hongyu;Xia, Wen

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关键词： polyphenol; whole grain; diferulic acid; gastrointestinal digestion

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2019 年 67 卷 25 期

页码：

收录情况： SCI

摘要： Most of the previous in vitro digestion treatments were conducted directly to whole grains without extraction of free phenolics, thus the bioaccessible phenolics contained both free phenolics that survived the digestion and digested phenolics released by digestion. However, the profiles of digested phenolics released by digestion remain unknown. This study was designed to investigate the phytochemical contents, peroxyl radical scavenging capacities (PSCs), and cellular antioxidant activities (CAAs) of free, digested, and bound fractions of whole grains. Total phenolic contents of whole grains were highest in digested fraction, followed by free and bound fractions. The predominant phenolics were 12 phenolic acids and one flavonoid, which mostly existed in bound forms, then in digested and free forms. The digested phenolics bound to proteins were in conjugated form. The bound fractions had the highest PSCs, followed by free and digested fractions. CAAs were highest in bound fractions, followed by digested and free fractions.

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