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Biological Treatment Strategy Improves the Bio-accessibility of Bran Phenols |
WANG Bao-shi1,TAN Feng-ling1,LI Lin-bo1,LI Zhi-gang1,MENG Li1,QIU Li-you2,ZHANG Ming-xia1,**() |
1 School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding,Henan Institute of Science and Technology, Xinxiang 453003, China 2 College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China |
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Abstract 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.
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Received: 19 July 2020
Published: 14 January 2021
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Corresponding Authors:
Ming-xia ZHANG
E-mail: zhangmingx@163.com
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