FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 28-35.doi: 10.7506/spkx1002-6630-20191027-300

• Basic Research • Previous Articles     Next Articles

Effects of in Vitro Gastrointestinal Digestion and Colonic Fermentation on Bioavailability and Antioxidant Activity of Phenolic Compounds in Changhei Hulless Barley

CHEN Bi, HUANG Yonghua, ZHANG Jianping, ZHU Yulin, LI Chun, CHU Yajie, YANG Shihua, LI Qing, LI Ziyu, HUANG Aixiang, LI Yongqiang   

  1. 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. College of Tea (Pu’er), West Yunnan University of Applied Sciences, Pu’er 665099, China; 3. Yunnan Kunming State Grain Reserve Bank Transter, Kunming 650201, China; 4. Yongping Comprehensive Test Institute, Yongping 672660, China; 5. Dali Vocational and Technical College of Agriculture and Forestry, Dali 671003, China; 6. College of Foreign Languages, Yunnan Agricultural University, Kunming 650201, China
  • Published:2020-11-23

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Abstract: Hulless barley is rich in phenolic compounds with a variety of biological activities, whose absorption and utilization are helpful for human health. In order to explore the biological effectiveness and antioxidant activity of hulless barley polyphenols, the total phenolic and flavonoid contents, as well as antioxidant activity of Changhei hulless barley at different digestive stages and different fermentation times were measured by simulated in vitro gastrointestinal digestion and colon fermentation, and their bioavailabilities were further analyzed. Meanwhile, the composition of phenolic compounds was determined by high performance liquid chromatography. The results showed that the total phenolic and flavonoid contents, and antioxidant activity were increased, and the bioavailability of hulless barley phenolics was enhanced after in vitro gastrointestinal digestion. Compared with undigested samples, the contents of total phenolics and flavonoids were increased by 92.87% and 13.89% and their bioavailabilities by 93.17% and 14.97%, respectively. The total phenolic and flavonoid contents, as well as antioxidant activity were significantly increased during colonic fermentation from 0 to 30 h (P < 0.05). The highest total phenolic and flavonoid contents of (20.25 ± 2.07) μmol/g md and (0.72 ± 0.11) μmol/g md, respectively were attained at 30 h. Moreover, at this time, the bioavailability of phenolics and flavonoids were improved by 110.14% and 58.70% in comparison to those at 0 h, respectively. However, the bioavailabilities of total phenolics, flavonoids and antioxidant activity were decreased in comparison to those after 30 h. Eighteen phenolic compounds were identified, belonging to the hydroxybenzoic acid, hydroxycinnamic acid and flavonoid classes. The bioavailability of phenolics compounds in hulless barley can be improved by in vitro gastrointestinal digestion and colon fermentation, and colon fermentation can also promote the release of bound polyphenols from hulless barley.

Key words: Changhei hulless barley; in vitro gastrointestinal digestion; in vitro colon fermentation; phenolic compounds; antioxidant activity; bioavailability

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