Effect of fiber‐bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion

Abstract

AbstractBACKGROUNDThe gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound‐polyphenol rich insoluble dietary fiber (BP‐IDF) from highland barley (HB) to lipid oxidation was evaluated during simulated GI digestion.RESULTSWe found that the level of lipid hydroperoxides (LOOH) and aldehydes were significantly inhibited when highland barley bound‐polyphenol rich insoluble dietary fiber (HBBP‐IDF) co‐digestion with cooked pork. The lipid oxidation products were more effectively scavenged during simulated gastric digestion, with inhibition of 77.4% for LOOH, 52.3% for malondialdehyde, 46.5% for 4‐hydroxy‐2‐hexenal and 48.7% for 4‐hydroxy‐2‐nonenel, respectively. The fiber‐bound polyphenols are the principal scavengers of lipid oxidation products.CONCLUSIONThese findings suggest that HBBP‐IDF could be used as a functional ingredient able to scavenge lipid oxidation products across the GI tract. © 2023 Society of Chemical Industry.