Chemical characterization and biological evaluation of phytochemicals released in grain digesta

谷物是全世界消费的主要主食。对人类健康至关重要的是，它们是微量营养素和（非营养性）植物化学物质的重要来源。后者包括酚类化合物和类胡萝卜素与谷物中的微量营养素和膳食纤维成分共存。了解抗氧化和抗炎植物化学成分在不同谷物组织中的组成和分布，包括糊粉，对于选择全谷物和谷物馏分用于饮食和食品开发中的成分至关重要。从生的、全谷物到加工食品的最终转变破坏了籽粒结构，同时在植物化学分子中发生了物理和化学变化。拟议研究的新颖之处在于记录了微量营养素和植物化学物质（MAPs）所经历的物理化学变化，以及由此产生的分子结构在多大程度上对食用全谷物食品及其衍生物所带来的健康益处负责。科学方法的新颖性有三个方面：1)从全谷物和谷物制品中鉴定出具有增强抗氧化和抗炎作用的新化合物；2)记录全谷物和谷物制品中MAPs的生物可及性和表观生物利用度；3)通过细胞培养和模拟消化模型，发现谷物植物化学物质对氧化应激和炎症的结构和功能的新科学知识。这项研究的意义在于长期以来需要了解植物化学物质在全谷物和谷物产品中的确切作用，特别是那些源自主要谷物作物的植物化学物质，以便未来作为功能性食品成分的应用。具有抗氧化和抗炎作用的粮食MAPs可以通过分馏和加工技术进行改变，以提高最终产品中植物化学分子的水平和良好的稳定性。通过对谷物植物化学物质的基本生物化学及其抗氧化和抗炎作用机制的了解，本研究将为对抗代谢紊乱提供基础知识。这项研究还将通过提高加工谷物产品中的抗氧化和抗炎植物化学物质，为加拿大食品工业带来更多的增值生产和增长。这项研究将有助于培养食品科学和营养领域的高素质人才。HQP将获得食品的一般分析化学知识，使用先进仪器鉴定分子结构，以及使用细胞培养和模拟消化模型进行生物分析。

Grains comprise the major staple foods consumed worldwide. Of importance to human health is the fact that they serve as vital sources of micronutrients and (non-nutrient) phytochemicals. The latter including phenolic compounds and carotenoids are in coexistence with micronutrients and dietary fibre constituents of the grain. Understanding the composition and distribution of antioxidant and anti-inflammatory phytochemical components in different grain tissues including the aleurone is critically important in the selection of whole grains and grain fractions for use in the diet and as ingredients in food product development. The eventual transformation from raw, whole grains to processed food products disrupts the kernel structure with concomitant physical and chemical changes in the phytochemical molecules. The novelty of the proposed research lies in the documentation of the physicochemical changes that micronutrients and phytochemicals (MAPs) undergo and the extent to which the resultant molecular structures are responsible for the health benefits attributed to the consumption of whole grain food products and their derivatives. The novelty of the scientific approach is threefold and derives from: 1) identification of new compounds from whole grain and grain products with enhanced antioxidant and anti-inflammatory effects; 2) documentation of bioaccessibility and apparent bioavailability of MAPs from whole grain and grain products; and 3) new scientific knowledge on structure and function of grain phytochemicals towards oxidative stress and inflammation using cell culture and simulated digestion models will be discovered. The significance of this research relates to a longstanding need to understand the precise roles of phytochemicals in whole grain and grain products, particularly those originating from staple grain crops, for future applications as functional food ingredients. Grain MAPs with antioxidant and anti-inflammatory effects can be altered through fractionation and processing techniques for enhanced levels and good stability of the phytochemical molecules in the final product. By contributing to our understanding of the fundamental biochemistry of grain phytochemicals, and their mechanisms of antioxidant and anti-inflammatory action, this research will provide fundamental knowledge to combat metabolic disorders. The research will also lead to more value-added production by and growth of the food industry in Canada through enhancement of antioxidant and ant-inflammatory phytochemicals in processed grain products. The research will contribute to training of highly qualified personnel (HQP) in the area of food science and nutrition. HQP will gain knowledge in the general analytical chemistry of foods, identification of molecular structures using advanced instrumentation and biological assays using cell culture and simulated digestion models.