Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion

文献类型： 外文期刊

第一作者： Zhao, Yuehong

作者： Zhao, Yuehong;Yang, Xijuan;Zhang, Jie;Dang, Bin;Zhao, Yuehong;Yang, Xijuan;Zhang, Jie;Dang, Bin;Yang, Xijuan;Zhang, Jie;Dang, Bin;Liu, Yu;Wu, Jing

作者机构：

关键词： Antioxidant activity; broad bean natto; in vitro digestion; phenolic content; UHPLC-MS/MS

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 5 期

页码：

收录情况： SCI

摘要： Broad bean can be processed into various forms such as steamed broad beans (SBB) and broad bean natto (BBN), with potential variations in their nutritional profiles upon digestion. This study aimed to explore the differences in phenolic content, composition, and antioxidant activity between SBB and BBN during simulated in vitro digestion. Findings demonstrated that BBN exhibited a significant surge in total phenolic and flavonoid contents post-gastrointestinal digestion compared to SBB. UHPLC-MS/MS analyses identified major phenolic compounds in BBN including protocatechuic acid and p-hydroxybenzoic acid and key flavonoids like luteolin and catechins. P-hydroxybenzoic acid and catechins underwent significant changes throughout the digestion. Furthermore, BBN's antioxidant activity was higher than that of SBB after digestion, with superior DPPH, ABTS +center dot scavenging abilities, and FRAP reducing power. A correlation emerged between antioxidant activity and phenolic contents, notably with p-hydroxybenzoic and benzoic acids. BBN's digestive stage exhibited superior polyphenol release and antioxidant capacity than SBB, offering insights into polyphenol-rich food consumption. The TPC and TFC of the SBB and BBN were significantly increased by simulating in vitro digestion, and the effects of digestion on the different samples were different.dagger image

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