Yuanyuan Li , Xiaoxue Chen , Gongda Wang , Linting Xu , Yichen Liu , Chunlong Yuan , Junjun Li
{"title":"黑皮诺葡萄渣中可溶性和不可溶性膳食纤维结合多酚的体外消化和发酵释放规律及潜在的益生元特性","authors":"Yuanyuan Li , Xiaoxue Chen , Gongda Wang , Linting Xu , Yichen Liu , Chunlong Yuan , Junjun Li","doi":"10.1016/j.fochx.2025.102694","DOIUrl":null,"url":null,"abstract":"<div><div>The bioactive substances abundant in grape pomace, particularly dietary fiber and polyphenols, exhibit prebiotic effects in the gut. The soluble dietary fiber and insoluble dietary fiber from the Pinot noir grape pomace were subjected to <em>in vitro</em> simulated digestion and colonic fermentation. The study found that bound polyphenols predominantly released during colon fermentation and exerted powerful antioxidant activities. The capabilities of SDF were superior to those of IDF in several aspects: it more effectively released total phenols and flavonoids, scavenged ABTS and hydroxyl radicals, inhibited α-glucosidase and lipase, regulated intestinal pH, and generated short-chain fatty acids. IDF enriched the diversity of the gut microbiota. Together, SDF and IDF reduced the F/B value, promoted beneficial bacteria, inhibited harmful bacteria, activated metabolic pathways for vitamin B6, ascorbate, and aldarate, and enhanced lipopolysaccharide and folate biosynthesis. These findings provide a basis for the development of dietary fiber in grape pomace as a functional food.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102694"},"PeriodicalIF":6.5000,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation\",\"authors\":\"Yuanyuan Li , Xiaoxue Chen , Gongda Wang , Linting Xu , Yichen Liu , Chunlong Yuan , Junjun Li\",\"doi\":\"10.1016/j.fochx.2025.102694\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The bioactive substances abundant in grape pomace, particularly dietary fiber and polyphenols, exhibit prebiotic effects in the gut. The soluble dietary fiber and insoluble dietary fiber from the Pinot noir grape pomace were subjected to <em>in vitro</em> simulated digestion and colonic fermentation. The study found that bound polyphenols predominantly released during colon fermentation and exerted powerful antioxidant activities. The capabilities of SDF were superior to those of IDF in several aspects: it more effectively released total phenols and flavonoids, scavenged ABTS and hydroxyl radicals, inhibited α-glucosidase and lipase, regulated intestinal pH, and generated short-chain fatty acids. IDF enriched the diversity of the gut microbiota. Together, SDF and IDF reduced the F/B value, promoted beneficial bacteria, inhibited harmful bacteria, activated metabolic pathways for vitamin B6, ascorbate, and aldarate, and enhanced lipopolysaccharide and folate biosynthesis. These findings provide a basis for the development of dietary fiber in grape pomace as a functional food.</div></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"Article 102694\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-06-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157525005413\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525005413","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
The release patterns and potential prebiotic characteristics of soluble and insoluble dietary fiber-bound polyphenols from pinot noir grape pomace in vitro digestion and fermentation
The bioactive substances abundant in grape pomace, particularly dietary fiber and polyphenols, exhibit prebiotic effects in the gut. The soluble dietary fiber and insoluble dietary fiber from the Pinot noir grape pomace were subjected to in vitro simulated digestion and colonic fermentation. The study found that bound polyphenols predominantly released during colon fermentation and exerted powerful antioxidant activities. The capabilities of SDF were superior to those of IDF in several aspects: it more effectively released total phenols and flavonoids, scavenged ABTS and hydroxyl radicals, inhibited α-glucosidase and lipase, regulated intestinal pH, and generated short-chain fatty acids. IDF enriched the diversity of the gut microbiota. Together, SDF and IDF reduced the F/B value, promoted beneficial bacteria, inhibited harmful bacteria, activated metabolic pathways for vitamin B6, ascorbate, and aldarate, and enhanced lipopolysaccharide and folate biosynthesis. These findings provide a basis for the development of dietary fiber in grape pomace as a functional food.
期刊介绍:
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.