In order to improve the bioaccessibility of polyphenols and antioxidant activity in naked oats,the in vitro simulated digestion model and colonic fermentation model were used.The changes of total phenol content and antioxidant activity of fermented and unfermented naked oat at different digestion stages and colonic fermentation sta-ges were compared,and the bioaccessibility was further explored.The results indicated that except for reducing pow-er,the order of total phenol content and antioxidant activity was as follows:intestine＞stomach＞oral cavity at the simulated digestion stage in vitro.Compared with unfermented naked oats,the bioaccessibility of polyphenols,DPPH free radical scavenging,hydroxyl free radical scavenging,and reducing power were increased by 22.75％,48.30％,11.77％and 59.20％,respectively,infermented naked oat after digestion.At the colonic fermentation stage,except for the hydroxyl free radical bioaccessibility,the bioaccessibility of polyphenols and antioxidant activities in fermented oat were higher than that of unfermented naked oat digestive residue.Compared with unfermented naked oat,poly-phenol bioaccessibility of fermented naked oat digestive residue was 36.3％higher,DPPH free radical scavenging bioaccessibility was 16.9％higher,and reduction bioaccessibility was 23.1％higher.The results indicated that fer-mentation could significantly improve the bioaccessibility of naked oats polyphenols and antioxidant activities in the gastrointestinal tract,but also improve the bioaccessibility of antioxidant components in colon fermentation.
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