Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana
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- 作者：Dorrain Y. Lowa ; dorrain.low@uqconnect.edu.au" class="auth_mail" title="E-mail the corresponding author ; Mark P. Hodsonb ; m.hodson1@uq.edu.au" class="auth_mail" title="E-mail the corresponding author ; Barbara A. Williamsa ; b.williams@uq.edu.au" class="auth_mail" title="E-mail the corresponding author ; Bruce R. D&rsquo ; Arcyc ; b.darcy@uq.edu.au" class="auth_mail" title="E-mail the corresponding author ; Michael J. Gidleya ; m.gidley@uq.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：5-Caffeoylquinic acid (PubChem CID ; 12310830) ; Ferulic acid (PubChem CID ; 445858) ; Quinic acid (PubChem CID ; 6508) ; 3-(4-Hydroxyphenyl)propionic acid (PubChem CID ; 10394) ; 4-Hydroxyphenylacetic acid (PubChem CID ; 127) ; Epicatechin (PubChem CID ; 72276) ; Catechin (PubChem CID ; 73160)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：214-222
- 全文大小：1585 K
文摘
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Polyphenol biotransformations investigated during in vitro colonic fermentation.
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Mango and banana flavonoids and phenolic acids catabolised within 10 h.
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Solid chewed fruit matrices may be a controlling factor in polyphenol catabolism.
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Multivariate LCMS analysis used to depict compound profiles as a function of time.