Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
Gong ES, Gao N, Li T, Chen H, Wang Y, Si X, Tian J, Shu C, Luo S, Zhang J, Zeng Z, Xia W, Li B, Liu C, Liu RH
Journal of agricultural and food chemistry · 40 citations
How it was studied
- Design
- In vitro/mechanistic study (classified by our AI screen)
- Studied in
- Cells or lab samples
- Main outcome
- No health outcome
Who paid for it
- Funding
- Independent funding
- Government
- National Natural Science Foundation of China
- Government
- Shenyang Science and Technology Bureau
- University or hospital
- Doctoral Scientific Research Foundation of Shenyang Agricultural University
- University or hospital
- Institution of Higher Learning of Liaoning Province
- Grants
- National Natural Science Foundation of China (31671863); National Natural Science Foundation of China (31601397); Shenyang Science and Technology Bureau (RC170247)
Based on 4 listed funder(s).
Publication
- Published
- 2019-06-06 · J Agric Food Chem · vol. 67 · issue 25 · pp. 7016–7024
- Publisher
- American Chemical Society
- Cited
- 58 citations · more than 92% of similar papers · 2.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 44 works
- Access
- Paywalled
- Research areas
- Phytochemicals and Antioxidant Activities · Food Quality and Safety Studies · Ginkgo biloba and Cashew Applications
- Keywords
- Digestion (alchemy), Chemistry, Phytochemical, Antioxidant, Flavonoid, Phenols, Fraction (chemistry), Free fraction, Extraction (chemistry), In vitro, Food science, Chromatography, Biochemistry
- MeSH
- cell line, humans, seeds, phenols, flavonoids, plant extracts, antioxidants, digestion, models, biological, hep g2 cells, phytochemicals, whole grains
15 authors
From CN, US
- Er Sheng GongShenyang Agricultural University
- Ningxuan GaoShenyang Agricultural University
- Tong LiCornell University
- Hongyu ChenShanghai Academy of Agricultural Sciences
- Yuehua WangShenyang Agricultural University
- Xu SiShenyang Agricultural University
Abstract
Most of the previous in vitro digestion treatments were conducted directly to whole grains without extraction of free phenolics, thus the bioaccessible phenolics contained both free phenolics that survived the digestion and digested phenolics released by digestion. However, the profiles of digested phenolics released by digestion remain unknown. This study was designed to investigate the phytochemical contents, peroxyl radical scavenging capacities (PSCs), and cellular antioxidant activities (CAAs) of free, digested, and bound fractions of whole grains. Total phenolic contents of whole grains were highest in digested fraction, followed by free and bound fractions. The predominant phenolics were 12 phenolic acids and one flavonoid, which mostly existed in bound forms, then in digested and free forms. The digested phenolics bound to proteins were in conjugated form. The bound fractions had the highest PSCs, followed by free and digested fractions. CAAs were highest in bound fractions, followed by digested and free fractions.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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