Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
文献类型： 外文期刊
作者： Gong, Er Sheng 1 ; Gao, Ningxuan 1 ; Li, Tong 3 ; Chen, Hongyu 4 ; Wan, Yuehua 1 ; Si, Xu 1 ; Tian, Jinlong 1 ; Shu, Chi; 1 ;
作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Key Lab Hlth Food Nutr & Innovat Mfg, Shenyang 110866, Liaoning, Peoples R China
2.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
3.Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA
4.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
5.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China
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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