The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries  

作　　者：Jinxin Li Hao Zhang Xijuan Yang Ling Zhu Gangcheng Wu Hui Zhang 

机构地区：[1]National Engineering Research Center for Functional Food,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi,214122,China [2]Lipid Technology and Engineering,School of Food Science and Engineering,Henan University of Technology,Zhengzhou,450001,China [3]Tibetan Plateau Key Laboratory of Agric-Product Processing,Qinghai University,Xining,810000,China

出　　处：《Food Bioscience》2023年第3期1742-1747,共6页食品生物科学（英文）

基　　金：supported by National Natural Science Foundation of China(grant numbers:32202198)。

摘　　要：The inhibition capacity of bound-polyphenol rich insoluble dietary fiber(BP-IDF)from highland barley to carbonyl compounds was studied during in vitro gastrointestinal(GI)digestion.More than 97%of fiber-bound polyphenols were still presented in highland barley BP-IDF(HBBP-IDF)after GI digestion.The fiber-bound polyphenols in HBBP-IDF effectively inhibit carbonyls when simultaneously digested with cookies and French fries and exhibited more pronounced effect during gastric digestion stage,with inhibition of 63.4%for methylglyoxal,54.3%for glyoxal,47.6%for malondialdehyde and 42.4%for 4-hydroxy-2-nonenel,respectively.These findings suggest that HBBP-IDF could be use as functional ingredients able to inhibit the formation of carbonyls during digestion process and maintain healthful digestive tract environment.

关 键 词：Bound polyphenols Highland barley CARBONYLS Inhibition capacity Gastrointestinal digestion 

分 类 号：TS201[轻工技术与工程—食品科学]