Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols in Dendrobium officinale under in vitro simulated gastrointestinal digestion and fecal fermentation.

ABSTRACT: The objective of the research was to investigate and compare the bioactivities and bioaccessibility of the polyphenols (PPs) from Dendrobium officinale (DO) and probiotic fermented Dendrobium officinale (FDO), by using in vitro simulated digestion model under oral, gastric and intestinal phases as well as colonic fermentation. The results indicated that FDO possessed significantly higher total phenolic contents (TPC) and total flavonoid contents (TFC) than DO, and they were released most in the intestinal digestion phase with 6.96 ± 0.99 mg GAE/g DE and 10.70 ± 1.31 mg RE/g DE, respectively. Using high-performance liquid chromatography (HPLC), a total of six phenolic acids and four flavonoids were detected. In the intestinal phase, syringaldehyde and ferulic acid were

SUBMITTER: Li R 

PROVIDER: S-EPMC9491275 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature