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Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-11-11 , DOI: 10.1021/acs.jafc.9b06477 Xinwen Zhang 1, 2 , Mingwei Zhang 1, 2 , Lihong Dong 2 , Xuchao Jia 2 , Lei Liu 2 , Yongxuan Ma 2 , Fei Huang 2 , Ruifen Zhang 2
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-11-11 , DOI: 10.1021/acs.jafc.9b06477 Xinwen Zhang 1, 2 , Mingwei Zhang 1, 2 , Lihong Dong 2 , Xuchao Jia 2 , Lei Liu 2 , Yongxuan Ma 2 , Fei Huang 2 , Ruifen Zhang 2
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Whole-grain dietary fiber is rich in bound-form phenolics, and the biological activity of this special structural feature has attracted increasing attention. In this study, rice bran dietary fiber (RBDF) was subjected to in vitro gastrointestinal digestion and colonic fermentation to investigate the liberation of bound phenolics and their potential activities. Bound phenolics were released at a higher ratio during colonic fermentation (27.57%) than gastrointestinal digestion (2.68%). Nine phenolic compounds were detected from the fermentation supernatants. The released phenolics showed radical scavenging activity (DPPH and ABTS assays) and α-glucosidase inhibitory activity (IC50 = 19.11 μg GAE/mL). Compared with phenolics-removed RBDF (PR-RBDF), RBDF had a significantly stronger prebiotic effect on the microbes associated with diabetes (Lactobacillus spp., Akkermansia muciniphila, and Faecalibacterium prausnitzii). These findings indicate that bound phenolics may act as important functional components that could contribute to the health benefits of whole-grain dietary fiber.
中文翻译：
稻麸膳食纤维体外胃肠消化和结肠发酵过程中释放的束缚酚类物质的植物化学特征，生物活性和益生元潜力
全谷物膳食纤维富含键合形式的酚醛树脂，这种特殊结构特征的生物活性已引起越来越多的关注。在这项研究中，米糠膳食纤维（RBDF）进行了体外胃肠消化和结肠发酵，以研究结合酚类的释放及其潜在活性。结肠发酵过程中结合的酚类物质的释放率较高（27.57％），而胃肠道消化物释放的比率较高（2.68％）。从发酵上清液中检测到九种酚类化合物。释放的酚类化合物显示出自由基清除活性（DPPH和ABTS分析）和α-葡萄糖苷酶抑制活性（IC 50）。= 19.11μgGAE / mL）。与去除酚类的RBDF（PR-RBDF）相比，RBDF对与糖尿病有关的微生物（乳酸杆菌属，粘液阿克曼氏菌和praenbacterium prausnitzii）具有明显更强的益生元作用。这些发现表明，结合的酚类物质可能是重要的功能性成分，可能有助于全谷物膳食纤维的健康益处。
更新日期：2019-11-13
中文翻译：
稻麸膳食纤维体外胃肠消化和结肠发酵过程中释放的束缚酚类物质的植物化学特征，生物活性和益生元潜力
全谷物膳食纤维富含键合形式的酚醛树脂，这种特殊结构特征的生物活性已引起越来越多的关注。在这项研究中，米糠膳食纤维（RBDF）进行了体外胃肠消化和结肠发酵，以研究结合酚类的释放及其潜在活性。结肠发酵过程中结合的酚类物质的释放率较高（27.57％），而胃肠道消化物释放的比率较高（2.68％）。从发酵上清液中检测到九种酚类化合物。释放的酚类化合物显示出自由基清除活性（DPPH和ABTS分析）和α-葡萄糖苷酶抑制活性（IC 50）。= 19.11μgGAE / mL）。与去除酚类的RBDF（PR-RBDF）相比，RBDF对与糖尿病有关的微生物（乳酸杆菌属，粘液阿克曼氏菌和praenbacterium prausnitzii）具有明显更强的益生元作用。这些发现表明，结合的酚类物质可能是重要的功能性成分，可能有助于全谷物膳食纤维的健康益处。
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