Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains

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.

Phenolics Profile and Antioxidant Activity Analysis of Kiwi Berry (Actinidia arguta) Flesh and Peel Extracts From Four Regions in China

“…Flavonoids also exist in both free and bound form ( Sheng et al, 2019 ). Similar to phenolics, the role of bound flavonoids cannot be ignored.…”

Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour

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“…The intact gut barrier is essential to prevent cell damage and restore cellular function caused by intestinal oxidative stress [32,33,34,35]. The TEER value is an important indicator to evaluate the integrity and tightness of the barrier formed by epithelial cells [36].…”