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 citas
Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Sin resultado de salud
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Gobierno
- Shenyang Science and Technology Bureau
- Universidad u hospital
- Doctoral Scientific Research Foundation of Shenyang Agricultural University
- Universidad u hospital
- Institution of Higher Learning of Liaoning Province
- Subvenciones
- National Natural Science Foundation of China (31671863); National Natural Science Foundation of China (31601397); Shenyang Science and Technology Bureau (RC170247)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2019-06-06 · J Agric Food Chem · vol. 67 · número 25 · págs. 7016–7024
- Editorial
- American Chemical Society
- Citado
- 58 citas · más que el 92% de estudios similares · 2.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 44 trabajos
- Acceso
- De pago
- Áreas de investigación
- Phytochemicals and Antioxidant Activities · Food Quality and Safety Studies · Ginkgo biloba and Cashew Applications
- Palabras clave
- 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 autores
- Er Sheng Gong🇨🇳Shenyang Agricultural University
- Ningxuan Gao🇨🇳Shenyang Agricultural University
- Tong Li🇺🇸Cornell University
- Hongyu Chen🇨🇳Shanghai Academy of Agricultural Sciences
- Yuehua Wang🇨🇳Shenyang Agricultural University
- Xu Si🇨🇳Shenyang Agricultural University
- Jinlong Tian🇨🇳Shenyang Agricultural University
- Chi Shu🇨🇳Shenyang Agricultural University
- Shunjing Luo🇨🇳Nanchang University; State Key Laboratory of Food Science and Technology
- Jiyue Zhang🇨🇳Shenyang Agricultural University
- Zicong Zeng🇨🇳Nanchang University; State Key Laboratory of Food Science and Technology
- Wen Xia🇨🇳Chinese Academy of Tropical Agricultural Sciences
- Bin Li🇨🇳 · autor de correspondenciaShenyang Agricultural University
- Chengmei Liu🇨🇳 · autor de correspondenciaNanchang University; State Key Laboratory of Food Science and Technology
- Rui Hai Liu🇺🇸 · autor de correspondenciaCornell University
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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