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Release profile and metabolism of bound polyphenols of oat bran during in vitro simulated gastrointestinal digestion and colonic fermentation

Yu Zhang Bing Bai Kai Huang Sen Li Hongwei Cao Xiao Guan

食品科学与人类健康（英文）2025，Vol.14Issue(4)：1557-1565,9.

食品科学与人类健康（英文）2025，Vol.14Issue(4)：1557-1565,9.DOI:10.26599/FSHW.2024.9250239

Release profile and metabolism of bound polyphenols of oat bran during in vitro simulated gastrointestinal digestion and colonic fermentation

Yu Zhang ¹Bing Bai ²Kai Huang ¹Sen Li ¹Hongwei Cao ¹Xiao Guan¹

作者信息

1. School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China||National Grain Industry(Urban Grain and Oil Security)Technology Innovation Center,Shanghai 200093,China
2. School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
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摘要

关键词

Oat bran/Bound polyphenols/In vitro digestion/Colonic fermentation/Ferulic acid

Key words

Oat bran/Bound polyphenols/In vitro digestion/Colonic fermentation/Ferulic acid

引用本文复制引用

Yu Zhang,Bing Bai,Kai Huang,Sen Li,Hongwei Cao,Xiao Guan..Release profile and metabolism of bound polyphenols of oat bran during in vitro simulated gastrointestinal digestion and colonic fermentation[J].食品科学与人类健康（英文）,2025,14(4):1557-1565,9.

基金项目

We thank for the support from the research grants by National Natural Science Foundation of China(32202051),National Key R&D Program of China(2022YFF1100104)and the Major Project of Inner Mongolia Science and Technology Department,China(2021ZD0002). （32202051）

食品科学与人类健康（英文）

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