Release profile and metabolism of bound polyphenols of oat bran during in vitro simulated gastrointestinal digestion and colonic fermentation  

作　　者：Yu Zhang Bing Bai Kai Huang Sen Li Hongwei Cao Xiao Guan 

机构地区：[1]School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China [2]National Grain Industry(Urban Grain and Oil Security)Technology Innovation Center,Shanghai 200093,China

出　　处：《Food Science and Human Wellness》2025年第4期1557-1565,共9页食品科学与人类健康(英文)

基　　金：the support from the research grants by National Natural Science Foundation of China(32202051);National Key R&D Program of China(2022YFF1100104);the Major Project of Inner Mongolia Science and Technology Department,China(2021ZD0002)。

摘　　要：Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.

关 键 词：Oat bran Bound polyphenols In vitro digestion Colonic fermentation Ferulic acid 

分 类 号：R57[医药卫生—消化系统]