Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds-rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via noncovalent (reversible) and covalent (mostly irreversible) interactions. Notwithstanding, these interactions are responsible for the carrier effect ascribed to fiber toward the digestive system and can modulate the bioaccessibility of phenolics, thus shaping health-promoting effects in vivo. On this basis, the present review focuses on the nature, occurrence, and implications of the interactions between phenolics and food components. Covalent and noncovalent interactions are presented, their occurrence discussed, and the effect of food processing introduced. Once reaching the large intestine, fiber-bound phenolics undergo an intense transformation by the microbial community therein, encompassing reactions such as deglycosylation, dehydroxylation, α- and β-oxidation, dehydrogenation, demethylation, decarboxylation, C-ring fission, and cleavage to lower molecular weight phenolics. Comparatively less information is still available on the consequences on gut microbiota. So far, the very most of the information on the ability of bound phenolics to modulate gut microbiota relates to in vitro models and single strains in culture medium. Despite offering promising information, such models provide limited information about the effect on gut microbes, and future research is deemed in this field.

Functional implications of bound phenolic compounds and phenolics-food interaction: A review.

Soluble and insoluble dietary fiber (SDF and IDF) were extracted from quinoa and wheat. Results showed that all the dietary fiber (DF) samples exhibited typical infrared spectrum characteristics of polysaccharides. Compared with wheat soluble dietary fiber (WHSDF), quinoa soluble dietary fiber (QUSDF) displayed a compact structure, higher reducing power and digestive enzyme inhibitory activity. WHSDF showed stronger DPPH radical scavenging activity than QUSDF. Quinoa insoluble dietary fiber (QUIDF) and wheat insoluble dietary fiber (WHIDF) displayed similar network structure, but the α-glucosidase inhibitory activity of WHIDF was higher than QUIDF. Moreover, the bound polyphenols in QUIDF and WHIDF also showed better DPPH radical scavenging activity and α-amylase inhibitory activity. In summary, the DF of quinoa and wheat showed different structural, physicochemical and functional properties, and in both samples bound polyphenols had significant contributions to the antioxidant and hypoglycemic capacity of IDF.

Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat

Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers.

Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypocotyl radicle, and endosperm, among others. IBPs account for 20–60% of the total phenolics in food matrices and can exceed 70% in leaves, flowers, peels, pulps, seeds, and other counterparts of fruits and vegetables, and up to 99% in cereal brans. These phenolics are mostly covalently bound to various macromolecules such as hemicellulose, cellulose, structural protein, arabinoxylan, and pectin, which can be extracted by acid, alkali, or enzymatic hydrolysis along with various thermal and non-thermal treatments. IBPs obtained from various sources exhibited a wide range of biological activities, including antioxidant, anti-inflammatory, antihypertensive, anticancer, anti-obesity, and anti-diabetic properties. In this contribution, the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, and how they are affected by various treatments, are summarized. In particular, the effect of thermal and non-thermal processing on the release of IBPs and their antioxidant potential is discussed.

/pdf/importance-of-insoluble-bound-phenolics-to-the-antioxidant-pvx3zqzt.pdf

Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material

Increasingly attention has been paid to the active substances in grapefruit peel. In this study, insoluble bound phenolic compounds (BP) were released from grapefruit peel insoluble dietary fiber (GP-IDF) by microwave extraction (M-BP), enzymatic hydrolysis (E-BP) and combined microwave and enzymatic treatment (ME-BP). The results showed that the yield of ME-BP was the highest (148.856 ± 0.620 GAE mg/100 g), and conditions of microwave treatment (microwave power, temperature, time) were 600 W, 85 °C, and 37 min, while that of enzymatic treatment were 8% addition, 60 °C, and 2 h. Scanning electron microscopy displayed that GP-IDF became looser by ME. ME mainly resulted in the removal of lignin in IDF from X-ray diffraction, which was consistent with FT-IR. Twenty seven BP were identified by UPLC-ESI-QTOF-MS/MS. The high content of gallic acid (42.50 ± 3.21 μg/g DW), ferulic acid (18.46 ± 1.65 μg/g DW) and protocatechuic acid (6.16 ± 0.72 μg/g DW) was quantified by LC-ESI-QqQ-MS/MS. Furthermore, ME-BP showed stronger antioxidant capacities than that of others (ABTS, oxygen and DPPH free radical scavenging ability), and showed good inhibition of α-glucosidase. Our results demonstrated that combined microwave and enzymatic treatment was an effective treatment for improving the release of BP.

Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber

Dietary fiber and phenolics were mainly focused on their benefits separately. The alterations in structural and functional properties of insoluble dietary fibers (IDF) -bound phenolic complexes derived from lychee pulp were investigated. The structure of the IDF-bound phenolics complexes became loose after alkaline hydrolysis treatment, which was observed by scanning electron microscopy. It would be related to the removal of phenolics such as ferulic acid (an autofluorescent phenolic) after alkaline hydrolysis treatment, which was characterized by a confocal laser scanning microscope. Furthermore, the FT-IR spectroscopy confirmed that the C–O bond was broken after alkaline hydrolysis treatment. Eleven phenolics were qualitatively and quantitatively analyzed in alkaline solution by high-performance liquid chromatography. The content of ferulic acid was between 4.79 and 5.30 μg/g. It was confirmed that ferulic acid does exist as a dietary fiber-bound phenolic complex and can be hydrolyzed by alkaline solution. Moreover, the total phenolic content (TPC), total flavonoid content (TFC), and results of FRAP and ABTS assays of “Jizui” were the highest in IDF, which were 7.91 mg/g, 5.57 mg/g, 13.49 mg/g, 9.98 mg/g, respectively. The results demonstrate that phenolics are bound to IDF, and the antioxidant activity of dietary fiber would be related to bound phenolics.

Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment

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Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment