Effect of Pretreatments on Releasing of Bound Phenolics from Dried Bamboo Shoots during Simulated In Vitro Colonic Fermentation

Table 1

The content of bound phenolics released from DBS during colonic fermentation (mg·GAE/g DW).

Fermentation time (h)	SDBS	TDBS	UDBS	FDBS
0.5	0.370 ± 0.021^b	0.431 ± 0.034^a	0.366 ± 0.003^b	0.430 ± 0.021^a
6	1.144 ± 0.018^c	1.536 ± 0.015^a	0.683 ± 0.058^d	1.431 ± 0.028^b
12	2.146 ± 0.034^b	2.599 ± 0.028^a	0.875 ± 0.111^c	2.528 ± 0.027^a
24	2.844 ± 0.026^b	3.119 ± 0.109^a	1.118 ± 0.030^c	3.034 ± 0.022^a
48	3.054 ± 0.126^c	3.352 ± 0.018^d	1.242 ± 0.050^b	3.619 ± 0.089^a
Control	5.630 ± 0.096^b	5.406 ± 0.092^b	2.590 ± 0.056^c	6.156 ± 0.322^a

a, b, c, and d indicate that there was a significant difference in release amounts of bound phenolics from four DBS at the same fermentation stage,  < 0.05; “Control” indicate the content of bound phenolics from the four kinds of DBS before colonic fermentation.