Bioaccessibility of ferulic acid in barley
Bibliographic record
Abstract
Whole grain barley contains bioactive compounds including phenolic acids which exhibit antioxidant and anti-inflammatory effects. The major phenolic acid in barley, ferulic acid, is predominately found bonded to arabinoxylans in the cell wall. However, the bound form cannot be absorbed in the small intestine and thus is not bioaccessible. Therefore, the objectives of this research were to 1) characterize the phenolic acid composition of raw, cooked and digested barleys, 2) determine the ferulic acid bioaccessibility and when the ferulic acid is primarily released, and 3) examine factors which may influence the bioaccessibility of ferulic acid including bran layer thickness, and arabinoxylan content and structural characteristics. The phenolic acid compositions of four hulless barley varieties were examined using HPLC. A static digestion model was used to simulate gastrointestinal digestion and determine the bioaccessibility of phenolic acids. Pearled barley fractions were analyzed in terms of arabinoxylan content and A/X ratio by gas chromatography, and ferulic and p-coumaric acid content by HPLC. Ferulic acid bioaccessibility was greatest in the variety Peru-35 (173%). The release of ferulic acid was strongly influenced by digestive enzymes, minimally affected by pH, and primarily occurred during the final hour of small intestinal digestion. The amount of ferulic and p-coumaric acids positively correlated with arabinoxylan content and was greatest in the outermost fraction and progressively decreased towards the endosperm-containing fraction. The A/X ratio varied among fractions and correlated with bound p-coumaric content. Additionally, a polyamine, N1, N8-dicaffeoyl spermidine, was identified for the first time in wholegrain barley and may provide additional anti-inflammatory and antioxidant effects. This research is the first to investigate the bioaccessibility of ferulic acid in hulless barley. The research provides a foundation for determining factors which influence ferulic acid bioaccessibility in grains and facilitates the selection of barley fractions for functional food development.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".