The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries

The inhibition capacity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from highland barley to carbonyl compounds was studied during in vitro gastrointestinal (GI) digestion. More than 97% of fiber-bound polyphenols were still presented in highland barley BP-IDF (HBBP-IDF) after GI digestion. The fiber-bound polyphenols in HBBP-IDF effectively inhibit carbonyls when simultaneously digested with cookies and French fries and exhibited more pronounced effect during gastric digestion stage, with inhibition of 63.4% for methylglyoxal , 54.3% for glyoxal, 47.6% for malondialdehyde and 42.4% for 4-hydroxy-2-nonenel, respectively. These findings suggest that HBBP-IDF could be use as functional ingredients able to inhibit the formation of carbonyls during digestion process and maintain healthful digestive tract environment.