Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation

Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect simulated gastrointestinal digestion and probiotic fermentation on releasing acids from foods (bread, cookie, pasta). Kinetics results showed that more were released within the first hour gastric intestinal digestions compared to prolonged digestion. Lactobacillus rhamnosus GG, a common strain, additional digestive residues during fermentation. Simulated soluble trans-ferulic acid than chemical extraction in breads (17.69 102.71 µg/g), cookie (15.81 54.43 pasta (4.88 28.39 µg/g). Phenolic composition appeared be better estimated methods method. The insoluble-bound nature fermentability may lead mechanistic understanding grain consumption for potential colorectal cancer prevention.