Methylglyoxal scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its modulation on methylglyoxal-interfered gut microbiota
文献类型: 外文期刊
第一作者: Li, Jinxin
作者: Li, Jinxin;Zhu, Ling;Wu, Gangcheng;Zhang, Hui;Zhang, Hao;Liu, Wei;Yang, Xijuan;Zhang, Hui
作者机构:
关键词: Bound phenolic compounds; Methylglyoxal; Gut microbiota; Colonic fermentation; Scavenging capacity
期刊名称:FOOD CHEMISTRY ( 影响因子:8.8; 五年影响因子:8.6 )
ISSN: 0308-8146
年卷期: 2024 年 434 卷
页码:
收录情况: SCI
摘要: Methylglyoxal (MGO) scavenging capacity of fiber-bound polyphenols from highland barley during colonic fermentation and its potential role in modulating MGO-induced detrimental effects on gut microbiota were studied. Results showed that only 25.3 % of polyphenols were released after 24 h of colonic fermentation. More than 45.5 % of MGO was scavenged by the residual fiber-bound polyphenols in the model system, showing a vital role in scavenging MGO in the colonic lumen compared to the released polyphenols. Moreover, MGO promoted the increase of gut pathogens (Escherichia-Shigella and Klebsiella) and inhibited the proliferation of Megasphaera, Bifidobacterium and Megamonas, as well as reduced short-chain fatty acids (SCFAs) concentration. The addition of fiber-bound polyphenols of highland barley could effectively counteract MGO-induced detrimental consequences on gut microbiota and SCFAs production. These results demonstrate that fiber-bound polyphenols from highland barley can exert beneficial role through scavenging MGO and promises to be a functional ingredient to maintain colon heath.
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