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Effects of Milk Proteins on the Bioaccessibility and Antioxidant Activity of Oat Phenolics During In Vitro Digestion

Author:
Chen, Chao, Wang, Li, Chen, Zhengxing, Luo, Xiaohu, Li, Yongfu, Wang, Ren, Li, Juan, Li, Yanan, Wang, Tao, Wu, Jue
Source:
Journal of food science 2019 v.84 no.4 pp. 895-903
ISSN:
0022-1147
Subject:
antioxidant activity, avenanthramides, bioavailability, casein, food industry, functional properties, in vitro digestion, intestines, milk, mixing, oat milk, oats, oxidation, pH, phenolic acids, whey protein
Abstract:
This study investigated the effects of milk solution or milk proteins (casein and whey protein) on the bioaccessibility and antioxidant activity of oat phenolics during in vitro gastric and pancreatic digestion. During digestion, most of oat phenolics were partially degraded by alkaline pH of pancreatic fluid (pH 7.5). For phenolic acids, both milk solution and milk protein only had a slight influence on their bioaccessibility, while exhibited a significant effect on antioxidant activity of oat phenolic extracts and bioaccessibility of avenanthramides (AVs), a kind of bioactive phenols exclusively found in oats. The antioxidant activity and bioaccessibility of AVs were decreased by adding milk and casein, while significantly improved when mixed with milk whey protein. Remarkably, the bioaccessibility of AV 2c, which had the highest antioxidant activity among all phenolic compounds detected in oats, increased above 360% after intestinal digestion by mixing with whey protein. This result suggested the possibility of protecting AVs against digestive alteration and oxidation by milk whey protein. PRACTICAL APPLICATION: In recent years, oats are often consumed with milk under different conditions of preparation, and there have been many oat milk products manufactured by food companies all over the world. The results of this paper showed that the adding of milk may reduce the absorption and antioxidant activity of phenolic compounds from oat. However, the antioxidant activity and bioaccessibility of oat phenolics were significantly increased when mixed with milk whey protein, suggesting that oats could be consumed with milk whey protein to improve their functional properties.
Agid:
6371555