全谷物阿魏酸寡聚体组成及其生物活性研究进展

Research Progress on the Composition and Biological Activities of Ferulic Acid Oligomers in Whole Grains

摘要:

酚类物质是全谷物发挥健康效应的重要活性组分，除现有报道关注较多的阿魏酸和对香豆酸等单体酚酸外，阿魏酸寡聚体也是一类富集在谷物麸皮中的重要酚类活性成分。与阿魏酸等酚酸单体相比，阿魏酸寡聚体结构更加复杂和特殊，同时具有显著的抗氧化活性、抗菌性、抗病虫害及其他潜在的健康益处。为了更全面地评估全谷物阿魏酸寡聚体在健康领域的价值与应用潜力，该文综述了全谷物阿魏酸寡聚体的组成、含量分布、抗氧化活性以及其在体外结肠酵解方面的研究进展，并对其研究前景进行展望，以期为其在健康领域的深入研究提供指导，为进一步推动全谷物食品产业的发展提供参考。

Abstract:

Phenolic compounds are important active components of whole grains accounting for their health effects. In addition to the reported existing monomeric phenolic acids such as ferulic acid and p-coumaric acid, ferulic acid oilgomers are also a significant class of important phenolic active components enriched in grain bran. Compared with the phenolic acid monomers such as ferulic acid, ferulic acid oligomers are more complex and unique in structure, while possessing significant antioxidant capacity, antibacterial activity, disease- and insect-resisting properties, and other potential health benefits. To assess more comprehensively the value and application potential of whole grain’s ferulic acid oligomers in the field of health, this article reviews the research progress on the composition, distribution of content, antioxidant activity, and in vitro colonic fermentation of whole grain’s ferulic acid oligomers. The prospects of their research are also proposed to provide guidance for in-depth research in the field of health and offer a reference for further promotion of the development of whole grain food industry.