Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
复制标题
体外消化对全谷物植物化学成分和细胞抗氧化活性的影响
DOI：
10.1021/acs.jafc.9b02245
复制
发表时间：
2019-06-26
影响因子：
6.1
通讯作者：
Liu, Rui Hai
中科院分区：
文献类型：
--
作者：
Gong, Er Sheng;Gao, Ningxuan;Liu, Rui Hai
先前大多数体外消化处理是直接针对全谷物进行的，没有提取游离酚类物质，因此生物可利用酚类既包含在消化过程中留存的游离酚类，也包含消化过程中释放的消化酚类。然而，消化过程中释放的消化酚类的组成情况仍然未知。本研究旨在调查全谷物的游离、消化和结合部分的植物化学物质含量、过氧自由基清除能力（PSCs）以及细胞抗氧化活性（CAAs）。全谷物的总酚含量在消化部分最高，其次是游离部分和结合部分。主要的酚类物质是12种酚酸和1种黄酮类化合物，它们大多以结合形式存在，其次是消化形式和游离形式。与蛋白质结合的消化酚类呈共轭形式。结合部分的PSCs最高，其次是游离部分和消化部分。CAAs在结合部分最高，其次是消化部分和游离部分。
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.