[en] Highland barley bran (HBB) is rich in extractable polyphenols (EP) and non-extractable polyphenols (NEP). Previous studies have generally used chemical solvents to extract EP and NEP and assess their functional properties. However, EP and NEP obtained using chemical method do not indicate phenolic compounds profiles released in the body. This study used chemical (acetone and acid hydrolysis) and physiological methods (in vitro gastrointestinal digestion and colonic fermentation) to treat HBB and investigated the differences between the two methods in releasing EP and NEP. Results showed that chemical method yielded a higher total phenolic content (EP + NEP = 718.25 mg GAE/100 g) than physiological method (634.62 mg GAE/100 g). More phenolic compounds, particularly ferulic acid oligomers, were released by chemical method and exhibited stronger total antioxidant capacities than those released by physiological method. Moreover, structural analysis indicated two methods used different mechanisms to release EP and NEP, with chemical method releasing polyphenols by drastically disrupting the cellular structure of the aleurone layer and physiological method releasing polyphenols by degrading cell walls. Therefore, a possible release mechanism was proposed. These findings highlight the importance of physiological method in accurately reflecting polyphenol bioaccessibility, which is critical for evaluating their potential health benefits.
Disciplines :
Chemistry Food science
Author, co-author :
Wang, Xueqing ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Form. doct. sc. agro. & ingé. biol. (paysage) ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Fan, Bei; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Tong, Li-Tao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Liu, Liya; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Sun, Jing; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Zhang, Yonghu; Shandong Yuhuang Grain and Oil Food CO., LTD, China
Wang, Fengzhong; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Wang, Lili ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
Language :
English
Title :
Release and possible mechanism of extractable and non-extractable polyphenols from highland barley bran using chemical and physiological methods
Ministry of Science and Technology of the People's Republic of China
Funding text :
This work was supported by the National Key Research and Development Program (2021YFD1600100); Qinghai Province Science and Technology Plan (2022-ZJ-T04; 2021-NK-A3); Lhasa Key Science and Technology Program (LSKJ202431); Yimeng Innovation and Entrepreneurship Program (2022); and The Key Research Project of Shandong Province (LJNY202115).This work was supported by the National Key Research and Development Program (2021YFD1600100); Qinghai Province Science and Technology Plan-Special Project for Innovation Platform Construction (2022-ZJ-T04); Lhasa Key Science and Technology Program (LSKJ202431); Central Public-interest Scientific Institution Basal Research Fund (S2022JBKY-06); and The Key Research Project of Shandong Province ( LJNY202115).
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