摘要：

The solubilization of covalently bound phenolic acids during the fermentation of wheat bran in a human model colon was examined. Phenolics were only partially and relatively slowly solubilized from wheat bran, but were rapidly and fully solubilizedfrom sugar beet fibre; the levels of free ferulic acid in fermentation liquors remained very low and did not reflect the amounts solubilized from fibre sources. Xylanase and ferulic acid esterase activities were present. The released ferulic acid did notappear to bind noncovalently to the residual wheat bran fibre. Thus, fermentation in the gut alters the partition of esterified phenolic acids from the insoluble residue and the soluble fraction, where microbial ferulic acid esterase(s) can potentiallyyield free ferulic acid.

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