Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 46, Pages 12796-12805Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b06477
Keywords
rice bran dietary fiber; bound phenolics; in vitro digestion; colonic fermentation; prebiotic effect
Funding
- National Key Research Project of China [2017YFD0400205-03, 2018YFD0401101-03]
- National Natural Science Foundation of China [31871798, 31972082]
- Group Program of Natural Science Foundation of Guangdong Province [2016A030312001]
- Guangzhou Municipal Major Project of Science and Technology [201804020064]
- Guangdong Provincial Special Fund for Modern Agriculture Industry Technology Innovation Teams [2019KJ117]
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Whole-grain dietary fiber is rich in bound-form phenolics, and the biological activity of this special structural feature has attracted increasing attention. In this study, rice bran dietary fiber (RBDF) was subjected to in vitro gastrointestinal digestion and colonic fermentation to investigate the liberation of bound phenolics and their potential activities. Bound phenolics were released at a higher ratio during colonic fermentation (27.57%) than gastrointestinal digestion (2.68%). Nine phenolic compounds were detected from the fermentation supernatants. The released phenolics showed radical scavenging activity (DPPH and ABTS assays) and alpha-glucosidase inhibitory activity (IC50 = 19.11 mu g GAE/mL). Compared with phenolics-removed RBDF (PR-RBDF), RBDF had a significantly stronger prebiotic effect on the microbes associated with diabetes (Lactobacillus spp., Akkermansia muciniphila, and Faecalibacterium prausnitzii). These findings indicate that bound phenolics may act as important functional components that could contribute to the health benefits of whole-grain dietary fiber.
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