Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation

• Published in: Journal of agricultural and food chemistry Vol. 67; no. 46; pp. 12796 - 12805
• Main Authors: Zhang, Xinwen, Zhang, Mingwei, Dong, Lihong, Jia, Xuchao, Liu, Lei, Ma, Yongxuan, Huang, Fei, Zhang, Ruifen
• Format: Journal Article
• Language: English
• Published: American Chemical Society 20.11.2019
• Subjects: rice bran dietary fiber; bound phenolics; prebiotic effect; colonic fermentation; in vitro digestion
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.9b06477

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 α-glucosidase inhibitory activity (IC50 = 19.11 μg 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.