Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

doi:10.1111/1750-3841.15592

. 2021 Feb;86(2):628-634.

doi: 10.1111/1750-3841.15592. Epub 2021 Jan 18.

Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

Yulin Zhu¹, Shihua Yang², Yonghua Huang^{1

3}, Jiaqi Huang¹, Yongqiang Li¹

Affiliations

¹ College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
² Library, Yunnan Agricultural University, Kunming, 650201, China.
³ College of Tea (Puer), West Yunnan University of Applied Sciences, Dali, 671000, China.

PMID: 33462857
DOI: 10.1111/1750-3841.15592

Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

Yulin Zhu et al. J Food Sci. 2021 Feb.

. 2021 Feb;86(2):628-634.

doi: 10.1111/1750-3841.15592. Epub 2021 Jan 18.

Authors

Yulin Zhu¹, Shihua Yang², Yonghua Huang^{1

3}, Jiaqi Huang¹, Yongqiang Li¹

Affiliations

¹ College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
² Library, Yunnan Agricultural University, Kunming, 650201, China.
³ College of Tea (Puer), West Yunnan University of Applied Sciences, Dali, 671000, China.

PMID: 33462857
DOI: 10.1111/1750-3841.15592

Abstract

In this study, the bioaccessibility and antioxidant activity of phenolic compounds in insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) derived from hulless barley were evaluated by an in vitro gastrointestinal (GI) digestion model. The total phenolic and flavonoid contents, as well as antioxidant activity of phenolic compounds in IDF and SDF following GI digestion were studied. The results obtained showed an increase in total phenolic and flavonoid contents, as well antioxidant activity compared with undigested extracts. Moreover, the bioaccessibility indexes of phenolic compounds in IDF and SDF were 490.90 ± 3.10% and 1608.79 ± 40.63% respectively, after GI digestion. Similarly, the bioaccessibility indexes of flavonoids in IDF and SDF were 179.20 ± 15.16% and 814.36 ± 26.31%, respectively. Based on our findings, individual phenolic compounds show different stability in the digestion process. The content of ferulic acid has different trends in IDF and SDF during GI digestion. This study could provide a scientific basis for hulless barley DF as valuable food additives. PRACTICAL APPLICATION: Hulless barley is a unique cereal with potential health benefits due to high dietary fiber (DF) content and phenolic compounds. Phenolic compounds could be linked to DF through chemical bonds. Phenolic compounds in DF can be slowly and continuously released under acidic, alkaline, and enzymatic conditions by in vitro gastrointestinal digestion, which could maintain a higher phenolic concentration in the bloodstream and be beneficial for human health. This study could provide a scientific basis for hulless barley DF as valuable food additives.

Keywords: antioxidant activity; bioaccessibility; dietary fiber; hulless barley; phenolic compounds.

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References

REFERENCES

1. Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46-55. https://doi.org/10.1016/j.foodchem.2013.11.093
1. Ariza, M. T., Reboredo-Rodríguez, P., Cervantes, L., Soria, C., Martínez-Ferri, E., González-Barreiro, C., … Simal-Gándara, J. (2018). Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs. Food Chemistry, 248(11), 155-165. https://doi.org/10.1016/j.foodchem.2017.11.105
1. Bhanja, T., Kumari, A., & Banerjee, R. (2009). Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology, 100(11), 2861-2866. https://doi.org/10.1016/j.biortech.2008.12.055
1. Blancas-Benitez, F. J., Mercado-Mercado, G., Quirós-Sauceda, A. E., Montalvo-González, E., González-Aguilar, G. A., & Sáyago-Ayerdi, S. G. (2015). Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican “Ataulfo” mango (Mangifera indica L.) by-products. Food and Function, 6(3), 859-868. https://doi.org/10.1039/c4fo00982g
1. Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry, 128(1), 14-21. https://doi.org/10.1016/j.foodchem.2011.02.052

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[1] Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46-55. https://doi.org/10.1016/j.foodchem.2013.11.093

[2] Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A., & Serna-Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46-55. https://doi.org/10.1016/j.foodchem.2013.11.093

[3] Ariza, M. T., Reboredo-Rodríguez, P., Cervantes, L., Soria, C., Martínez-Ferri, E., González-Barreiro, C., … Simal-Gándara, J. (2018). Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs. Food Chemistry, 248(11), 155-165. https://doi.org/10.1016/j.foodchem.2017.11.105

[4] Ariza, M. T., Reboredo-Rodríguez, P., Cervantes, L., Soria, C., Martínez-Ferri, E., González-Barreiro, C., … Simal-Gándara, J. (2018). Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs. Food Chemistry, 248(11), 155-165. https://doi.org/10.1016/j.foodchem.2017.11.105

[5] Bhanja, T., Kumari, A., & Banerjee, R. (2009). Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology, 100(11), 2861-2866. https://doi.org/10.1016/j.biortech.2008.12.055

[6] Bhanja, T., Kumari, A., & Banerjee, R. (2009). Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology, 100(11), 2861-2866. https://doi.org/10.1016/j.biortech.2008.12.055

[7] Blancas-Benitez, F. J., Mercado-Mercado, G., Quirós-Sauceda, A. E., Montalvo-González, E., González-Aguilar, G. A., & Sáyago-Ayerdi, S. G. (2015). Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican “Ataulfo” mango (Mangifera indica L.) by-products. Food and Function, 6(3), 859-868. https://doi.org/10.1039/c4fo00982g

[8] Blancas-Benitez, F. J., Mercado-Mercado, G., Quirós-Sauceda, A. E., Montalvo-González, E., González-Aguilar, G. A., & Sáyago-Ayerdi, S. G. (2015). Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican “Ataulfo” mango (Mangifera indica L.) by-products. Food and Function, 6(3), 859-868. https://doi.org/10.1039/c4fo00982g

[9] Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry, 128(1), 14-21. https://doi.org/10.1016/j.foodchem.2011.02.052

[10] Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry, 128(1), 14-21. https://doi.org/10.1016/j.foodchem.2011.02.052

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Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

Affiliations

Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

Authors

Affiliations

Abstract

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References

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