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To investigate the effects of particle size and phenolics bounded-insoluble dietary fiber (IB) of white kidney bean skin (WS) on in vitro fermentation profiles, the IB was extracted enzymatically, modified by ordinary and superfine grinding, followed by the preparation of different particle sizes. Their microscopic morphology was observed by scanning electron microscopy and laser confocal scanning microscopy. In vitro fermentation experiments and 16S rRNA sequencing were used to investigate the fermentation properties of the two sets of samples and their effects on the abundance of gut microbiota composition. The results showed that the bound phenolics were distributed more equally on the surface of the smaller particles. The slowed fermentation rate and short-chain fatty acid production of WS and IB increased with decreasing particle size. The smaller particle size promoted the Bacteroides and demoted the Lachnospira more significantly. The results suggested that IB could promote the beneficial bacteria such as Bacteroides, Bifidobacterium and Ruminococcaceae ruminococcus, and regulate the structure composition of the gut microbiota. The probiotic effect of IB was more significant than that of WS with the same particle size. This study provides the school of thought on the prebiotic effect of dietary fiber, guides on the modification of dietary fiber by superfine grinding, and suggests the comprehensive utilization of white kidney bean skin.

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Folin-Ciocalteu method and sodium nitrite-aluminum chloride method were used to determine total phenolic content and flavonoid content of bound phenolics from the inflorescences, peduncles and leaves of Ottelia acuminata (O. acuminata), respectively. The composition of bound phenolics was analyzed by high performance liquid chromatography (HPLC). The antioxidant activity and protective effect against ROO· mediated DNA damage were also investigated. The results showed that total phenolic content of O. acuminata was in the range of 209.72~366.35 mg GAE/g Extract while total flavonoid content was in the range of 156.69~466.08 mg CAE/g Extract. Five phenolics, namely, caffeic acid, quercetin-3-O-glucoside, luteolin, chlorogenic acid and ferulic acid were identified in bound phenolics of O. acuminata. Trolox equivalent antioxidant activity (TEAC), 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging ability, iron ion reduction antioxidant ability (FRAP) and hydroxyl radical (·OH) scavenging rate IC50 value of different plant parts were in the range of 1.19~1.25 μmol TE/g Extract, 0.74~0.94 mmol/g Extract, 3.61~4.75 mmol Fe2+/g Extract, 0.34~1.26 mg/mL, respectively, among which the leaves displayed the strongest antioxidant activity. In the concentration range of 12.5~500 mg/mL, the percentage of double helix DNA in bound phenolics of inflorescences, peduncles and leaves ranged from 22.74% to 50.07%, 18.25% to 53.28% and 25.93% to 53.60%, respectively, among which the leaves showed the strongest DNA damage protective effect, followed by the peduncles. The results showed that O. acuminata was rich in bound phenolics which possessed strong antioxidant activity and DNA damage protective effect.

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ｉｎ ｏｒｄｅｒ ｔｏ ｅｘｐｌｏｒｅ ｔｈｅ ｍａｒｋｅｔ ｖａｌｕｅ ｏｆ ｂｌａｃｋ ｔａｒｔａｒｙ ｂｕｃｋｗｈｅａｔ, ｗｅ ａｎａｌｙｚｅｄ ｔｈｅ ｐｈｅｎｏｌｉｃｓ ａｎｄ ａｎｔｉｏｘｉｄａｎｔ ａｃｔｉｖｉｔｉｅｓ ｏｆ Ｃｈｕａｎｑｉａｏ １ ａｎｄ Ｊｉｕｊｉａｎｇ Ｋｕｑｉａｏ, ｔｗｏ ｔａｒｔａｒｙ ｂｕｃｋｗｈｅａｔ ｖａｒｉｅｔｉｅｓ ｐｌａｎｔｅｄ ｉｎ ｔｈｅ ｌｏｗ-ｅｌｅｖａｔｉｏｎ ｒｅｇｉｏｎｓ ｏｆ ｔｈｅ Ｊｉａｎｇｈａｎ Ｐｌａｉｎ ｏｆ Ｈｕｂｅｉ, ｄｅｔｅｒｍｉｎｅｄ ｔｈｅ ｃｏｎｔｅｎｔｓ ｏｆ ｆｒｅｅ, ｂｏｕｎｄ ａｎｄ ｔｏｔａｌ ｐｈｅｎｏｌｉｃｓ ａｎｄ ｆｌａｖｏｎｏｉｄｓ, ａｎｄ ｗｅ ａｎａｌｙｚｅｄ ｔｈｅ ａｎｔｉｏｘｉｄａｎｔ ａｃｔｉｖｉｔｉｅｓ ｏｆ ｔｈｅｉｒ ｓｅｅｄ ｅｘｔｒａｃｔｓ ｉｎ ｖｉｔｒｏ ｕｓｉｎｇ ｔｈｅ ＤＰＰＨ ｆｒｅｅ ｒａｄｉｃａｌ, ＡＢＴＳ ｆｒｅｅ ｒａｄｉｃａｌ ａｎｄ ｉｒｏｎ ｉｏｎ ｒｅｄｕｃｔｉｏｎ ａｎｔｉｏｘｉｄａｎｔ (ＦＲＡＰ) ａｓｓａｙｓ, ａｎｄ ｗｅ ａｌｓｏ ｄｅｔｅｒｍｉｎｅｄ ｔｈｅ ｐｈｅｎｏｌｉｃ ｃｏｍｐｏｓｉｔｉｏｎｓ ｏｆ ｔｈｅ ｓｅｅｄ ｅｘｔｒａｃｔｓ ｂｙ ｔｈｅ ｈｉｇｈ ｐｅｒｆｏｒｍａｎｃｅ ｌｉｑｕｉｄ ｃｈｒｏｍａｔｏｇｒａｐｈｙ (ＨＰＬＣ). Ｔｈｅ ｒｅｓｕｌｔｓ ｗｅｒｅ ａｓ ｆｏｌｌｏｗｓ: (１) Ｔｈｅ ｃｏｎｔｅｎｔｓ ｏｆ ｔｏｔａｌ ｐｈｅｎｏｌｉｃｓ ａｎｄ ｔｏｔａｌ ｆｌａｖｏｎｏｉｄｓ ｗｅｒｅ ｓｉｇｎｉｆｉｃａｎｔｌｙ ｈｉｇｈｅｒ ｉｎ ｔｈｅ ｓｅｅｄｓ ｏｆ Ｃｈｕａｎｑｉａｏ １ ｔｈａｎ ｔｈｏｓｅ ｏｆ Ｊｉｕｊｉａｎｇ Ｋｕｑｉａｏ, ｗｉｔｈ ｔｈｅ ｆｏｒｍｅｒ ｓｔａｎｄｉｎｇ ａｔ ２７.３８ ｍｇ ＧＡＥ􀅰ｇ-１ ＤＷ ａｎｄ ３１.４６ ｍｇ ＲＥ􀅰ｇ-１ ＤＷ ａｎｄ ｔｈｅ ｌａｔｔｅｒ ａｔ １２.７１ ｍｇ ＧＡＥ􀅰ｇ-１ ＤＷ ａｎｄ １４.６８ ｍｇ ＲＥ􀅰ｇ-１ ＤＷ ; ｉｎ ｔｈｅ ｓｅｅｄｓ ｏｆ ｔｈｅ ｔｗｏ ｖａｒｉｅｔｉｅｓ, ｔｈｅ ｃｏｎｔｅｎｔｓ ｏｆ ｔｈｅ ｆｒｅｅ ｐｈｅｎｏｌｉｃｓ ａｎｄ ｆｌａｖｏｎｏｉｄｓ, ｗｈｉｃｈ ｍａｄｅ ｕｐ ｍｏｒｅ ｔｈａｎ ７９％ ｏｆ ｔｈｅ ｔｏｔａｌ ｐｈｅｎｏｌｉｃｓ ａｎｄ ｆｌａｖｏｎｏｉｄｓ, ｗｅｒｅ ｓｉｇｎｉｆｉｃａｎｔｌｙ ｈｉｇｈｅｒ ｔｈａｎ ｔｈｏｓｅ ｏｆ ｂｏｕｎｄ ｐｈｅｎｏｌｉｃｓ ａｎｄ ｆｌａｖｏｎｏｉｄｓ; ｔｈｅ ｃｏｎｔｅｎｔｓ ｏｆ ｂｏｕｎｄ ｐｈｅｎｏｌｉｃｓ ａｎｄ ｆｌａｖｏｎｏｉｄｓ ｗｅｒｅ ｈｉｇｈｅｒ ｉｎ ｔｈｅ ｓｅｅｄｓ ｏｆ Ｊｉｕｊｉａｎｇ Ｋｕｑｉａｏ ｔｈａｎ ｔｈｏｓｅ ｏｆ Ｃｈｕａｎｑｉａｏ １. (２) Ｒｕｔｉｎ, ｑｕｅｒｃｅｔｉｎ, ｅｐｉｃａｔｅｃｈｉｎ, ｋａｅｍｐｆｅｒｏｌ, ｋａｅｍｐｆｅｒｏｌ-３-ｒｕｔｉｎｏｓｉｄｅ ａｎｄ ｑｕｅｒｃｅｔｉｎ-３-Ｏ-ｒｕｔｉｎｏｓｉｄｅ- ３′-Ｏ-ｇｌｕｃｏｐｙｒａｎｏｓｉｄｅ ｄｏｍｉｎａｔｅｄ ａｍｏｎｇ ｔｈｅ ｐｈｅｎｏｌｉｃ ｃｏｍｐｏｕｎｄｓ ｉｎ ｔｈｅ ｓｅｅｄｓ ｏｆ ｔｈｅ ｂｌａｃｋ ｔａｒｔａｒｙ ｂｕｃｋｗｈｅａｔ ｖａｒｉｅｔｉｅｓ, ｗｉｔｈ ｒｕｔｉｎ ａｎｄ ｑｕｅｒｃｅｔｉｎ ｄｏｍｉｎａｎｔ ｐｈｅｎｏｌｉｃｓ ａｍｏｎｇ ｔｈｅ ｆｒｅｅ ｐｈｅｎｏｌｉｃ ｃｏｍｐｏｕｎｄｓ ａｎｄ ｅｐｉｃａｔｅｃｈｉｎ ａｎｄ ｒｕｔｉｎ ｄｏｍｉｎａｎｔ ａｍｏｎｇ ｔｈｅ ｂｏｕｎｄ ｏｎｅｓ. (３) Ａｌｌ ｔｈｅ ｓｅｅｄ ｅｘｔｒａｃｔｓ ｏｆ ｔｈｅ ｔａｒｔａｒｙ ｂｕｃｋｗｈｅａｔ ｖａｒｉｅｔｉｅｓ ｐｒｅｓｅｎｔｅｄ ａｎｔｉｏｘｉｄａｎｔ ａｃｔｉｖｉｔｉｅｓ ａｎｄ ｔｈｅ ａｎｔｉｏｘｉｄａｎｔ ａｃｔｉｖｉｔｉｅｓ ｏｆ ｔｈｅ ｆｒｅｅ ｓｅｅｄ ｅｘｔｒａｃｔｓ ｏｆ Ｃｈｕａｎｑｉａｏ １, ｄｅｔｅｒｍｉｎｉｎｇ ａｓ ｂｅｉｎｇ ３０.１４, １１.０３ ａｎｄ １８.８４ ｍｇ ＴＥ􀅰ｇ-１ ＤＷ ｕｓｉｎｇ ＤＰＰＨ, ＡＢＴＳ ａｎｄ ＦＲＡＰ, ｒｅｓｐｅｃｔｉｖｅｌｙ, ｗｅｒｅ ｈｉｇｈｅｒ ｔｈａｎ ｔｈｏｓｅ ｏｆ Ｊｉｕｊｉａｎｇ Ｋｕｑｉａｏ. Ｔｈｅ ａｎｔｉｏｘｉｄａｎｔ ａｃｔｉｖｉｔｉｅｓ ｏｆ ｔｈｅ ｂｏｕｎｄ ｅｘｔｒａｃｔｓ ｏｆ Ｃｈｕａｎｑｉａｏ １ ｗｅｒｅ ｌｏｗｅｒ ｔｈａｎ ｔｈｏｓｅ ｏｆ Ｊｉｕｊｉａｎｇ Ｋｕｑｉａｏ, ｂｕｔ ｔｈｅ ｔｏｔａｌ ａｎｔｉｏｘｉｄａｎｔ ａｃｔｉｖｉｔｙ ｏｆ ｔｈｅ ｆｏｒｍｅｒ ｖａｒｉｅｔｙ ｗａｓ ｓｉｇｎｉｆｉｃａｎｔｌｙ ｈｉｇｈｅｒ ｔｈａｎ ｔｈａｔ ｏｆ ｔｈｅ ｌａｔｔｅｒ ｏｎｅ. Ｔｈｅｒｅｆｏｒｅ, ｐｌａｎｔｅｄ ｉｎ ｌｏｗ-ｅｌｅｖａｔｉｏｎ ｒｅｇｉｏｎｓ ｏｆ ｔｈｅ Ｊｉａｎｇｈａｎ Ｐｌａｉｎ, Ｃｈｕａｎｑｉａｏ １ ｈａｄ ｈｉｇｈｅｒ ｃｏｎｔｅｎｔｓ ｏｆ ｓｅｅｄ ｐｈｅｎｏｌｉｃ ｃｏｍｐｏｕｎｄｓ, ａｓ ｂｅｉｎｇ ｒｅｑｕｉｒｅｄ ｉｎ ｓｕｂｓｅｑｕｅｎｔ ｆｏｏｄ ｐｒｏｃｅｓｓｉｎｇ ａｎｄ ｐｒｅｓｅｎｔｉｎｇ ａ ｂｒｉｇｈｔ ｍａｒｋｅｔ ｐｒｏｓｐｅｃｔ. [ABSTRACT FROM AUTHOR]

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