Search citation statements
Paper Sections
Citation Types
Year Published
Publication Types
Relationship
Authors
Journals
Vezane fenolne spojine polnozrnatih žitnih pripravkov kot sestavina funkcionalnih živil: drugi delIzvleček: Hrana na bazi žit bistveno prispeva k vnosu energije v človeško telo, saj se pogosto znajde na naših jedilnikih, medtem ko polnozrnata živila iz žit pripomorejo k večjemu vnosu mikronutrientov kot, če ta uživamo v prečiščeni obliki. Vezane fenolne spojine, ki so nakopičeni v otrobih žit, se transformirajo v dvanajstniku, v debelem črevesu pa jih prisotna mikrobiota v procesu fermentacije pretvori v metabolite, ki se lahko absorbirajo. V drugem delu je predstavljena analiza fenolnih spojin, s poudarkom na hidrolizi in ekstrakciji vezanih fenolnih spojin, njihovi kvantifikaciji ter identifikaciji. Ker slaba biorazpoložljivost neekstraktibilnih fenolnih spojin kritično omejuje izkoriščanje njihovega širokega potenciala, se v članku dotaknemo tudi tehnik in novih strategij, s katerimi je možno sprostiti fenolne spojine iz netopno vezanih oblik z obdelavo živil. Pobližje se spoznamo z dvema trenutno zelo aktualnima pristopoma, kaljenjem in fermentacijo. S transformacijo vezanih fenolnih spojin v lažje dostopne proste fenolne spojine, lahko poleg ugodnega antikancerogenega učinka na debelo črevo, izkoristimo tudi njihovo antioksidativno in protimikrobno učinkovitost. Zavedanje potrošnikov in njihovo povpraševanje po zdravi hrani je privedlo do zahtev po vključevanju naravnih sestavin v proizvodnjo izdelkov z dodano vrednostjo. Pridobivanje ferulne kisline iz polnozrnatih pripravkov žit in njihova vključitev v funkcionalne prehrambene proizvode je vsekakor pomembno raziskovalno področje v prihodnosti.Ključne besede: polnozrnati žitni izdelki; hidroliza vezanih fenolnih spojin; biorazpoložljivost fenolnih spojin; kaljenje; fermentacija; funkcionalna živila Bound phenolic compounds of whole cereal grains as a functional food component: part twoAbstract: Since they are eaten regularly, cereals based food make a significant contribution to the daily energy intake, meanwhile in whole-grain form they contribute to higher micronutrients intake that refined cereal products. The bound phenolic compounds, which are accumulated in cereal bran, play a key role in the duodenum, where they are transformed to the absorbable metabolites by microbial fermentation. In part two, an analysis of phenolic compounds is presented, with emphasis on the hydrolysis and extraction procedure for bound phenolic compounds, their quantification and identification. Due to poor bioavailability of non-extractable phenolic compounds, which critically limits the exploitation of their wide potential, the article also discusses techniques and new strategies that enable the release of phenolic compounds from insoluble bound forms during food processing. Two current approaches, germination and fermentation, are presented in more details. With transformation of bound phenolic compounds to more easily accessible free phenolic compounds, we also benefit from their antioxidant and antimicrobial efficacy in addition to a favorable anti-cancer effect on the co...
Vezane fenolne spojine polnozrnatih žitnih pripravkov kot sestavina funkcionalnih živil: drugi delIzvleček: Hrana na bazi žit bistveno prispeva k vnosu energije v človeško telo, saj se pogosto znajde na naših jedilnikih, medtem ko polnozrnata živila iz žit pripomorejo k večjemu vnosu mikronutrientov kot, če ta uživamo v prečiščeni obliki. Vezane fenolne spojine, ki so nakopičeni v otrobih žit, se transformirajo v dvanajstniku, v debelem črevesu pa jih prisotna mikrobiota v procesu fermentacije pretvori v metabolite, ki se lahko absorbirajo. V drugem delu je predstavljena analiza fenolnih spojin, s poudarkom na hidrolizi in ekstrakciji vezanih fenolnih spojin, njihovi kvantifikaciji ter identifikaciji. Ker slaba biorazpoložljivost neekstraktibilnih fenolnih spojin kritično omejuje izkoriščanje njihovega širokega potenciala, se v članku dotaknemo tudi tehnik in novih strategij, s katerimi je možno sprostiti fenolne spojine iz netopno vezanih oblik z obdelavo živil. Pobližje se spoznamo z dvema trenutno zelo aktualnima pristopoma, kaljenjem in fermentacijo. S transformacijo vezanih fenolnih spojin v lažje dostopne proste fenolne spojine, lahko poleg ugodnega antikancerogenega učinka na debelo črevo, izkoristimo tudi njihovo antioksidativno in protimikrobno učinkovitost. Zavedanje potrošnikov in njihovo povpraševanje po zdravi hrani je privedlo do zahtev po vključevanju naravnih sestavin v proizvodnjo izdelkov z dodano vrednostjo. Pridobivanje ferulne kisline iz polnozrnatih pripravkov žit in njihova vključitev v funkcionalne prehrambene proizvode je vsekakor pomembno raziskovalno področje v prihodnosti.Ključne besede: polnozrnati žitni izdelki; hidroliza vezanih fenolnih spojin; biorazpoložljivost fenolnih spojin; kaljenje; fermentacija; funkcionalna živila Bound phenolic compounds of whole cereal grains as a functional food component: part twoAbstract: Since they are eaten regularly, cereals based food make a significant contribution to the daily energy intake, meanwhile in whole-grain form they contribute to higher micronutrients intake that refined cereal products. The bound phenolic compounds, which are accumulated in cereal bran, play a key role in the duodenum, where they are transformed to the absorbable metabolites by microbial fermentation. In part two, an analysis of phenolic compounds is presented, with emphasis on the hydrolysis and extraction procedure for bound phenolic compounds, their quantification and identification. Due to poor bioavailability of non-extractable phenolic compounds, which critically limits the exploitation of their wide potential, the article also discusses techniques and new strategies that enable the release of phenolic compounds from insoluble bound forms during food processing. Two current approaches, germination and fermentation, are presented in more details. With transformation of bound phenolic compounds to more easily accessible free phenolic compounds, we also benefit from their antioxidant and antimicrobial efficacy in addition to a favorable anti-cancer effect on the co...
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.