生物处理策略改善麸皮酚类化合物的生物可及性*

麸皮为谷物加工副产物,麸皮酚类物质具有重要的营养特性和药理效应,但麸皮酚类物质大多以结合态形式存在,生物可及性较低,如何实现麸皮中酚类物质有效释放,提高生物利用度存在挑战。综述了麸皮酚类化合物营养特性及其存在形式,以及酶促降解法、微生物发酵法等生物处理策略在提高酚类生物可及性的研究进展;并指出,麸皮预处理技术耦合混菌发酵技术是驱动麸皮酚类物质高效释放的有效途径。探究混合菌种体系的互作关系及其作用机制,关联预处理麸皮的结构变化与降解增效之间的关系,为麸皮高附加值利用以及相关功能性食品开发提供理论依据。

Biological Treatment Strategy Improves the Bio-accessibility of Bran Phenols

As a by-product of grain processing, bran phenolic substances have important nutritional characteristics and pharmacological effects. However, most phenols in bran exist in the form of binding state, with low biological accessibility. There is a challenge to realize the effective release of phenolic substances in bran and improve the bioavailability. The nutritional characteristics and existing forms of bran phenolic compounds, as well as the research progress of enzymatic degradation, microbial fermentation and other biological treatment strategies in improving the biological accessibility of phenols were reviewed. Explore the interaction and mechanism of the mixed strain system and the relationship between the structural changes of the pretreated bran and the degradation efficiency. All these researches will provide a theoretical basis for the high value-added utilization of bran and the development of related functional foods.