Fu Rong Wang’s research while affiliated with Nanchang University and other places

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Publications (1)


Changes in the content of (a) phenolic acids, (b) flavonols, (c) flavonoids, and (d) flavanones during the in vitro simulated digestion and (e) the retention of the average content of phenolic compounds at each stage of in vitro digestion. The four data letters in each group are different, indicating a significant difference (p < 0.05); the data in the figure are all quality scores. Ac, acacetin; Ap, apigenin; Ar, aromadendrin; CA, caffeic acid; Ch, chrysin; FA, ferulic acid; Fi, fisetin; GA, gallic acid; Gal, galangin; Ge, genkwanin; He, hesperetin; Hes, hesperidin; Ka, kaempferol; Lu, luteolin; Mo, morin; My, myricetin; Na, naringenin; PA, protocatechuic acid; PCA, p‐coumaric acid; PHBA, p‐hydroxybenzoic acid; Qu, quercetin; Ru, rutin; SA, sinapic acid; SyA, syringic acid; Ta, taxifolin; VA, vanillic acid. Heatmap and cluster gram analysis for mean the retention of phenolic acids, flavonols, flavonoids, and flavanones during the in vitro simulated digestion. Pink represents a content of 0, whereas red represents the content as a value of 100
UPLC profiles of (a) ferulic acid, (b) sinapic acid and (c) p‐coumaric acid during in vitro digestion and MS spectrum of (d) ferulic acid, (e) sinapic acid, and (f) p‐coumaric acid during in vitro digestive products
UPLC profiles of (a) ferulic acid, (b) sinapic acid and (c) p‐coumaric acid during in vitro digestion and MS spectrum of (d) ferulic acid, (e) sinapic acid, and (f) p‐coumaric acid during in vitro digestive products
UPLC profiles of (a) ferulic acid, (b) sinapic acid and (c) p‐coumaric acid during in vitro digestion and MS spectrum of (d) ferulic acid, (e) sinapic acid, and (f) p‐coumaric acid during in vitro digestive products
Changes in DPPH, ABTS, FRAP and ORAC activities of (a–d) phenolic acids, (e–h) flavonols, (i–l) flavonoids, and (m–p) flavanones at each stage of in vitro simulated digestion. The four data letters in each group are different, indicating a significant difference (p < 0.05); the data in the figure are all quality scores. Ac, acacetin; Ap, apigenin; Ar, aromadendrin; CA, caffeic acid; Ch, chrysin; FA, ferulic acid; Fi, fisetin; GA, gallic acid; Gal, galangin; Ge, genkwanin; He, hesperetin; Hes, hesperidin; Ka, kaempferol; Lu, luteolin; Mo, morin; My, myricetin; Na, naringenin; Nar, narirutin; PA, protocatechuic acid; PCA, p‐coumaric acid; PHBA, p‐hydroxybenzoic acid; Qu, quercetin; Ru, rutin; SA, sinapic acid; SyA, syringic acid; Ta, taxifolin; VA, vanillic acid

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Stability and antioxidant activity of phenolic compounds during in vitro digestion
  • Article
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January 2023

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94 Reads

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31 Citations

Chun Xiao Li

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Fu Rong Wang

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Hong Yan Li

The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis (3‐ehylbenzthiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical‐based antioxidant activity was consistent with the content of phenolic compounds.

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Citations (1)


... In contrast, the ethyl acetate fraction (Fig. 2c) showed lower antioxidant capacity and TFC in the intestinal digestion phase than in the gastric digestion phase. Polyphenolic compounds become less stable during intestinal digestion due to enzymes and pH changes, which reduces their antioxidant capacity [16,17]. However, as in the case of the RBE extract and water fraction ( Fig. 2a and d), intestinal digestion conditions may increase antioxidant capacity, TPC, and TFC compared to gastric digestion conditions by providing procyanidin monomers from procyanidin polymers [16]. ...

Reference:

Correlation between Antioxidant Capacity and Phenolic Compounds of Korean Red Pine (Pinus densiflora Sieb. et Zucc.) Bark Fractions under In Vitro Gastrointestinal Digestive Conditions
Stability and antioxidant activity of phenolic compounds during in vitro digestion