University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada.
University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, Manitoba R3T 2N2, Canada.
Food Chem. 2021 Oct 1;358:129905. doi: 10.1016/j.foodchem.2021.129905. Epub 2021 Apr 20.
In order to gain understanding of bioaccessibility of phenolic acids in food-grade barley, an investigation was conducted using four cooked whole-grain, hulless, barley varieties. An in vitro digestion model was used to mimic human upper gastrointestinal digestion. Boiling enhanced the extractability of bound phenolic acids while digestion increased the level of free phenolic acids. The high bioaccessibilities observed were likely due to the release of bound phenolic acids during cooking and digestion. The major bioaccessible phenolics were ferulic and p-coumaric acids with bioaccessibility ranging from 131 to 173% and 51-135%, respectively. Peru-35 had significantly greater bioaccessibility of ferulic acid compared to other varieties. A hydroxycinnamic acid amide not reported before in boiled barley, N, N- dicaffeoyl spermidine, was identified in free phenolic extracts with relatively high abundance compared to the phenolic acids. It may provide additional anti-inflammatory and antioxidant functions. These cooked whole-grain, hulless barley varieties are sources of bioaccessible phenolic acids.
为了了解食品级大麦中酚酸的生物可利用性，本研究采用四种煮熟的全谷物、无壳大麦品种进行了研究。采用体外消化模型模拟人体上消化道消化。煮沸可提高结合态酚酸的提取率，而消化可提高游离态酚酸的水平。观察到的高生物可利用性可能是由于在烹饪和消化过程中释放了结合态酚酸。主要的生物可利用酚类物质是阿魏酸和对香豆酸，生物利用度分别为 131%至 173%和 51%至 135%。与其他品种相比，秘鲁 35 号大麦中阿魏酸的生物利用度显著更高。在煮大麦的游离酚提取物中鉴定到一种以前未报道的羟基肉桂酰胺，即 N，N-二咖啡酰亚精胺，其丰度相对高于酚酸，可能具有额外的抗炎和抗氧化功能。这些煮熟的全谷物、无壳大麦品种是生物可利用酚酸的来源。
